Flavours and Flair

Monthly Archive: August 2015

Monday

31

August 2015

0

COMMENTS

BANANA CAKE WITH CREAM CHEESE & WALNUT FROSTING

Written by , Posted in Sweet

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An afternoon cup of coffee or tea also calls for a lovely sweet treat and there is nothing better than a moist banana tea cake with cream cheese and walnut frosting!

The use of walnuts for garnishing are of course optional and if there are any allergies, you can replace them with some shredded coconut or grated chocolate to decorate your cake.

The secret to the beautiful texture of this cake is the raw caster sugar and making sure your bananas are overripe.

Ingredients:

- 200 x grams unsalted butter, room temperature
- 2 x cups overripe banana (about 4 x bananas) mashed
- 1.5 x cups raw caster sugar
- 1 & 1/2 x cups self-raising flour
- 2 x eggs
- 2 x teaspoons natural vanilla extract
- 150 x ml buttermilk
- 3/4 x teaspoon bicarbonate soda
- 125 x grams cream cheese, at room temperature
- 1 & 1/4 x cup icing sugar
- walnuts to garnish

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Method:

- Preheat oven to 180 degrees celsius.
- Melt 25 x grams of butter and brush a 20 cm round or square cake pan.
- Line the base and sides of tin with non-stick baking paper.
- Place 125 x grams of butter, raw caster sugar, mashed banana, eggs and vanilla in a large bowl and beat with electric mixer for about 4 minutes on high speed, or until well combined.
- Add 100 x ml buttermilk and mix for another minute.
- Add flour, bicarbonate soda and mix for another minute (do not over beat mixture).
- Pour mixture into baking pan and bake for 50 minutes or until a skewer comes out clean from centre of cake.
- Transfer to wire rack and allow to completely cool.
- To make the icing, add cream cheese, 50 x grams softened butter, icing sugar and 50 x ml buttermilk into a medium bowl and using electric mixer, beat well until combined.
- When cake has completely cooled, place on serving dish and spread the cream cheese frosting over it. Garnish with walnuts.

Tuesday

25

August 2015

0

COMMENTS

HORTA- GREEK LEAFY GREENS

Written by , Posted in Savoury

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Boiled leafy greens (horta) are so popular in Greece and consumed all year round by both mainlanders and islanders.

You will definitely find them on a menu in most traditional Greek taverns- as they are a staple in the Mediterranean diet.

The health benefits are second to none and can be served as a side dish, or a light, simple lunch.

I love eating my horta with a big chunk of feta and slices of country loaf bread, which I dip straight into that juicy, lemony oil…

I was lucky enough to receive a big, beautiful bunch of leafy greens straight from my aunt’s amazing veggie patch and let’s be honest- there is nothing like the taste of homegrown produce!

However  you should be able to find all sorts of leafy greens at any good grocer.

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Ingredients

- 1 x kg fresh leafy greens

- 6 x litres water

-  1/3 x cup extra virgin olive oil

-  sea salt to taste

- 1 x lemon, juiced

Method

- Wash your greens thoroughly in sink a few times over, to rinse away any soil.

- Place in a large pot and cover with water. Using a wooden spoon, press the leaves down to ensure the water is covering all greens.

- Bring water to a boil and then reduce to medium heat. Place lid on pot and boil for about 20 minutes or until greens are tender.

- Drain and place on serving dish.

- Drizzle with olive oil, lemon juice and sprinkle with sea salt.

 

 

Tuesday

25

August 2015

0

COMMENTS

VEAL SCHNITZEL WITH CREAMY POTATO & SWEET POTATO GARLIC MASH

Written by , Posted in Savoury

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Friday night is all about fun and easy dinners in our home.

One of our all time favourites- by far- is homemade crispy veal schnitzel with a creamy potato and sweet potato garlic mash.

Here is our simple recipe, which will no doubt become a guaranteed winner amongst all your family and friends too!

VEAL SCHNITZEL

Ingredients

- 6 x thin veal schnitzel steaks
- 4 x cups fresh breadcrumbs
- 3 x tablespoons plain flour
- 1/3 x cup milk
- 1 x egg, lightly beaten
- salt & pepper to taste
- 1 x garlic, crushed
- olive oil, for shallow frying

Directions

- Wash veal steaks and pat dry.
- Place veal in a bowl and add whisked egg, flour, milk, garlic, salt and pepper and combine till all ingredients have mixed well and the veal pieces are coated with the batter.
- Press each piece of veal into bread crumb mixture and place in fridge for 10 minutes (or more) to set.
- To cook, heat 1 cm of oil in a large fry pan over high heat. Cook veal for 2 minutes on each side or until gold and crispy.
- Place on absorbent paper to drain excess oil.

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CREAMY POTATO & SWEET POTATO GARLIC MASH

Ingredients

- 8 x large potatoes
- 1 x large sweet potato
- 2 x tablespoons milk
- 2.5 x tablespoons soft butter
- 2 x cloves garlic, crushed
- salt & pepper to taste

Method

- Peel and cut potatoes and sweet potato into rustic size pieces.
- Place in saucepan and add water to cover by about an inch.
- Allow to boil and reduce heat to low. Simmer, covered for about 20 minutes or until tender.
- Drain and place potatoes in a large bowl.
- Pour in butter, garlic, milk, salt and pepper and mash with handheld blender till nice and creamy. Do not over beat.

Thursday

20

August 2015

0

COMMENTS

STRAWBERRY, BANANA & YOGHURT SMOOTHIE

Written by , Posted in Sides

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Spring is just around the corner and the warmer weather calls for refreshing and delicious tasting beverages.

With lots of bananas and strawberries in our kitchen, today we decided to turn them into a healthy and simple smoothie.

Ingredients

- 2 x bananas

- 8 x strawberries

- 180 x grams natural Greek yoghurt

- 1 x tablespoon organic honey

Method

- Peel and roughly chop bananas.

- Cut off green leaves from top of strawberries and disregard.

- Place all ingredients into blender and pulse for 1 .5 minutes or until all ingredients are blended and smooth in texture.

- Place in tall glass.

 

Thursday

20

August 2015

0

COMMENTS

HEALTHY TAPIOCA CREPE

Written by , Posted in Sides

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Looking for a light, simple and healthy breakfast option?

Here is our tapioca crepe, filled with tahini and fried cinnamon banana.

This Brazilian inspired breakfast is gluten free, sugar free and butter/oil free!

Ingredients

- 1 x tablespoon taioca flour (sold at most health food stores)

- 1 x free range egg

- 1 x banana (peeled & chopped)

- cinnamon and tahini for topping

Method

1. Whisk egg and flour for two minutes.

2. Heat a small non-stick frypan and add batter.

3. Cook for two minutes on each side. Place crepe on plate.

4. Place chopped banana on same non-stick frypan, sprinkle with cinnamon and sauté both sides for a minute.

5. Fill crepe with banana and drizzle with tahini. Fold crepe over.