28 March 2011 § 1 Comment
Food is very important to me which is why I started this blog. As well as being a necessity, food is a comfort. I love food. Things always seem better after cake. So, when I read about the Tomato Tart‘s online bake sale for Japan, I had to get involved. Sabrina Modelle, of the Tomato Tart, approached a few people online and her initiative to raise money has mushroomed in a few days to include over 90 food bloggers, writers, chefs and professional bakers in 9 countries. Money raised from the bake sale will be going to Second Harvest Japan, they are a food bank working hard to feed people after the earthquake, tsunami and nuclear reactor problems.
On 30th March, there will be an online auction on the Tomato Tart where you can bid on wonderful baked goods. If you have the highest bid, then you will be sent those delicious baked goods. The choice is astounding – anything and everything chocolate, blood orange cake, plus all the latest food fad stuff – vegan and gluten-free – over 90 wonderful things – cakes, cookies, sweets.
I will be offering my simple, but very, very tasty banana chocolate chip bread as it travels well and is delicious. It will be beautifully wrapped in a tea towel. So you can bid on it next week if you want something to go with your morning tea or coffee. If no one wants it…(sob!)…I will buy it myself and give it to the local Human Needs food pantry.
9 February 2011 § 2 Comments
Apologies to those of you still on New Year’s diets, but we have more cake. The veggie box arrived last week chock full of healthy stuff – kale, collard greens, potatoes, turnips, apples, pears and bananas. With all that shiny new produce I realized I had to do something fast with the remnants of my fast decomposing fruit bowl. The old bananas look like they could have crawled out of the compost bin. I know no-one in the house will eat them raw so I put them to good use in another cake. Here is a recipe for the best chocolate banana bread EVER. It is a Bill Granger recipe, even Bill’s demeanor is sunny. Looking through his beautiful, airy cookbooks is like being transported to Sydney. I can but dream as looking out of my window all I can see are the never melting piles of ice.
This chocolate banana bread recipe is so easy it was practically made by one of my four-year olds, and surprisingly it turned out both edible and presentable. Something that rarely happens when cooking with children. I really promise to start posting more savory dinners soon.
2 cups plain (all-purpose) flour
2 tsp baking powder
4 1/2 oz unsalted butter, softened
1 cup caster/ superfine sugar
4 ripe bananas, mashed
2 eggs, lightly beaten
1 tsp vanilla extract
1 cup good quality chocolate chips
Pre-heat oven to 350° F. Sift the flour and baking powder into a large bowl. Mix the butter, sugar, eggs, banana, choc chips and vanilla extract in a separate bowl.
Add to the dry ingredients and stir to combine, being careful not to over mix. Pour the batter into a non-stick , or lightly greased and floured 7″ x 4″ loaf tin and bake for 1 hour 15 minutes or until the bread is cooked when tested with a skewer Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool. Bill suggests serving in thick slices with butter, but that just seems a little too decadent (even for me) as the bread is moist enough without it.