Posts Tagged ‘ banana ’

Banana Cherry Ricotta Ice Cream for Rita

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The last but not least on the series is  a world citizen, Rita from Clumbsy Cookie. She not only talented but her ideas… sometimes just make you wonder, maybe she came from another planet.. 😀 She’s kind, happy go lucky person and I think she loves the beach as much as I do. I could go on braging about her but the fact she even has an admirer who host a full blog dedicated to her… says it all 😉

For Rita, I made Banana and Cherry Chunks Ricotta Ice-cream.. andtake make my word this combinations is soooo delicious… and if you want to try my favorite ice cream from Rita’s recipe, you can read it here.

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What is your favorite kitchen gadget?
 Do my hands count as  gadget? I love to use them! Other than that I can’t actually choose just one! It’s a close tie between my stand mixer, my digital scale, my microplane grater and my scraper!

What are your favorite drinks?
Besides water, I love lattes and milkshakes.
 
What is your favorite dessert?
My favourite thing to eat is probably ice cream! But I can’t pick one!
 
What are your favorite  herbs/spices?
I adore herbs and spices! I’ll pick rosemary, basil, thyme and mint for the herbs and tonka beans, cardamom, vanilla, cinammon and chinese 5 spice for the spices.
 
What are your favorite fruits?
Cherries! Also bananas, strawberries and pineapple.

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Strawberry Banana Cupcake with Orange Blossom Banana Frosting

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I don’t know what’s got into my “better” half’s mind, when he brought home 6 kg bananas… he said those bananas were honey bananas, small but very sweet, now it’s the season, on sale etc…etc…

Yes, of course I love bananas, I love eating on banana leaves, I even used to eat banana’s hearts…. but 6 kilos…. man???

For the sake of not  throwing food away… I made banana smoothie , banana bread, banana pie, banana ice cream, and this is my last attempt on finishing my banana stock… no more banana  at least for the next month 😉

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Strawberry Banana Cupcake with Orange Blossom Banana Frosting

Ingredients

  • 2 cups Flour
  • ¼ cup Sugar
  • 2 teaspoons Baking powder
  • ½ teaspoon Salt
  • 1 Egg
  • ¾ cup Milk
  • ⅓ cup Cooking oil 
  • 5 small  ripe bananas (about 2 medium), mashed
  • 150 gr strawberries diced
  • Directions

    1. Heat oven to 375 degrees F. Grease a cupcake pan with shortening and lightly flour.
    2. Beat all ingredients except bananas,and strawberries in a large bowl with an electric mixer on low speed, scraping bowl occasionally until all is blended.
    3. Beat in bananas on medium speed 2 minutes. Stir in strawberries.
    4. Pour batter into greased pan and bake 20-25  minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack, remove from pan to wire rack.

    Frosting

    Ingredients

    • 4 ounces cream cheese, room temperature
    • 1 Tbsp unsalted butter, room temperature
    • 1/4 cup sugar
    • 3 small ripe bananas (1 medium), mashed
    • 1/2 teaspoon Orange Blossom essence

    Directions

    Using electric mixer, beat cream cheese and 1 Tbsp butter in medium bowl until light and fluffy. Add 1/4 cup sugar and beat until well blended. Beat in bananas and Orange Blossom essence. Set mixture aside.

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    Hummingbird Cake

    First of all I want to say sorry for my blogger friends, that I’ve been away for a while, but now I’m back 🙂

    I have some leftover pineapple and was looking for a cake recipe, when I stumble upon this super moist with excellent flavors recipe. I don’t know why the creator calls it hummingbird cake, but maybe because its light and full of beautiful colours (flavors).

    I made half of the recipe, but 2/3 of banana, 2/3 pineapple, 1 tsp of cinnamon (looove the spice) and only 1 tbsp the syrup of pineapple.

    This is also my entry for SHF : Time to spice up your life host by talented Anita of dessert first

    Banana Knaafe

    Knaafe is another traditional mid-eastern sweet, which is widely sold here, where ever you look. When Scott informed me with this event, making knaafe comes to my mind, the only thing challenging is that I have to add fruit, so to make the little twist on the original recipe, I used banana. Baked banana, pistachio, melted cheese and heavy syrup…. mmm… heavenly isn’t it?

    Ingredients

    • Glucose syrup
    • 150 gr of shredded Fillo dough
    • 3 medium bananas
    • 1 stick of butter 
    • 250 gr Haloumi/ Ricotta cheese
    • 1/2 cup pistachios 
    • 1/2 cup powder sugar
    • 1 tsp orange  food colouring
    • 1 tsp  orange blossom water

    Directions

    1. Melt butter in sauce pan in a low heat,  while melting add the shredded fillo dough gradually, when the dough absorb all the butter, remove from the heat and  divide the dough into two equal portions.
    2. Heat the oven, 200′ C
    3. Mix cheese , powder sugar, and orange blossom water in a blender.
    4. Arrange the banana on the pan, cover with the  1/2 prepared dough, lay the cheese patties on top of it.
    5. Mix the orange food colouring with the rest of the dough, and cover the cheese patties layer.
    6. Baked for 20 mins with bottom fire and another 20 mins with upper fire.
    7. Garnish with pistachio and pour the heavy syrup just before serving, best eaten while still warm.

    Banoffee Pie

    This is my first Challenge “KBB” aka Indonesian baking club hosted by Vin and Santi,  I’m not exactly a fan of pâte sucré  but, a challenge is a challenge 🙂 . So, the third day after the recipe was revealed, to be exact, at midnight Jordan time, I started to “work” on it in the kitchen, it took me around 4 hours to complete it… poor my sweet dh, he fell asleep on the couch waiting for me to finish.

    My real problem making this recipe was that I don’t have a food processor (the lack of equipments  seems to be my typical thing,… want to make ice cream got no ice cream maker, want to make cookies got no brown sugar… and so on).

    So here we go, I had to soak my hands many times in a bowl full of ice cubes trying to keep the dough at temperature while mixing it, then I had to take out most my frozen food out of my tiny freezer, to put my roller, baking mat and Pyrex pie pan. Soooo afraid that everythings weren’t cold enough.

    But when finally it’s time to taste the “PIE of the month” 😛 … I ran my knife along the pie…great no break, when I cut my first bite with a fork also was an easy cut… so I guess now I know how to make a good pie crust.

     

    RECIPE

    Pastry

    • 300g flour
    • 150g unsalted butter diced
    •  5 Tbs sugar
    • 2 egg yolks
    • 3 Tbs cold water

    Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

     

    Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.

     

    Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)

     

    Filling

    • 75g butter
    • 50g brown sugar
    • 3 Tbs milk
    • 300g sweetened condensed milk
    • 2 firm bananas, 300ml cream
    •  ½ -1 cup white chocolate curls

    Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.

    Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate.  Makes 4-6.