Nutella Banana Bread

  

This is a recipe which I have had printed out and in my "To Bake Someday" folder, for about two years now.  It is a recipe I found on a little blog called Chef In Training, and I remember it looking really, really tasty.  I often spy things on the net which catch my eye, and I think  I would like to try baking sometime.  I print them out and stick them in a file . . .  and sometimes . . .  I actually DO get around to baking them!

 

I had bought a HUGE jar of Nutella a few months back.  What was I thinking???   There is no way I could ever hope to use it all up, unless I use it for extra things like baking.   It tastes really good spread onto malt biscuits . . . but that would be an awful lot of Malt Biscuits . . . it's a 750g jar! (That's over a pound in weight!)

 

So the other day I dug through my recipes and pulled out this banana bread recipe to try out.  It worked out well because I also had a bunch of brown bananas that I had bought before Christmas that just didn't get eaten . . . there is nothing better to do with brown bananas than to bake a banana bread!

 

My bread didn't come out of the oven near as tasty looking as Chef In Trainings did . . . it actually looked rather ugly and I did have to add about 15 minutes time to the baking . . . but wow, cut it open and it more than makes up for it's ugly surface. 

 

That's kind of like people don't you think???  Some of the prettiest ones are the ones who aren't much to look at on the outsides . . . but dig a bit deeper and you've found a gem!  Anyways, it was rather, RATHER tasty sliced and eaten plain . . . but then again, we quite, QUITE like it sliced and spread with softened butter because . . . that's just how we roll around here.

 

*Nutella Banana Bread*
Makes one medium loaf

Printable Recipe  

Your favorite bread swirled with your favorite spread.  What's not to like about this one? 

280g plain flour (2 cups)
3/4 tsp bicarbonate of soda
1/2 tsp salt
4 TBS unsalted butter, softened
190g caster sugar (1 cup)
2 large free range eggs
287g of mashed bananas (1 1/4 cups)
1 tsp vanilla paste
80ml of whole milk (1/3 cup)
145g of nutella (heaped 3/4 cup) 

Preheat the oven to 180*C/350*F/ gas mark 5.  Butter an 8 by 4 inch loaf tin and line with baking paper.  Butter the paper.  Set aside 

Whisk the flour, soda and salt together in a beaker.  Set aside. 

Cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, until thoroughly amalgamated.  Beat in the bananas, milk and vanilla.   Stir in the flour mixture just to moisten.   

Soften the nutella in the microwave for about 20 seconds.   Stir in 1/3 of the batter until well blended. 

Alternate the banana and nutella batters in the prepared baking tin.  Swirl together with a chopstick or knife.   Bake for 50 to 60 minutes until well risen and done.  It may seem a bit underdone in the centre, but that's how it should be.  Allow to cool at least 15 minutes in the pan before tipping out onto a wire rack to finish cooling completely. 

 

In for a penny, in for  pound I guess.  Yum!  This is very good.  Bon Appetit and a very Happy New Year! 

 

Lemon Bread Pudding

 

 

If you are looking for something a lot different from the Christmas Cakes, puddings and mince pies that you have been enjoying over the past week or so, look no further.  Today I have a fabulous Lemon Bread Pudding to share with you!

 

This pudding is very different than my usual Lemon Curd Bread and Butter Pudding that I make.

 

This is light and custardy, almost soufflee-like  . . .

 

It puffs up nice and light in the oven, but will sink upon standing, so you will want to serve as soon as possible.  But don't worry, it tastes fabulous even when it sinks  . . .

 

It is filled with lovely lemon flavour . . .  from thefresh juice and lemon zest used, along with a small amount of  Limencello which is totally optional, but if you have it, do use it!

 

Even Todd who is not overly fond of lemon anything (I know very strange indeed) enjoyed this  . . .

  

There is also a lovely Lemon and Cardamom sauce to serve . . . . warm and spooned over the warm pudding  . . . . lashings of cream could also be a nice addition, although we did not avail ourselves of it on the day.

 

This is seriously delicious. Cardamom and lemon are such beautiful partners  . . .

 

Sweet, tangy and moreish.  You cannot ask for much better than that! 

 

*Lemon Bread Pudding*

Serves 6 to 7

Printable Recipe  

 

A delicious bread pudding with lovely lemon flavour, served with a fabulous warm lemon sauce. 

3 cups day old French or Italian Bread

4 tsp finely grated Lemon zest

240ml heavy or whipping cream (1 cup)

240ml whole milk (1 cup)

190g sugar (1 cup)

3 TBS butter, cut into bits

1/4 tsp salt

4 large free range eggs, separated

120ml fresh lemon juice (1/2 cup)

1 TBS Limencello (optional)

For the sauce:

95g sugar (1/2 cup)

240ml hot water (1 cup)

1 TBS corn flour (cornstarch)

2 tsp butter
 1 1/2 TBS lemon juice

pinch ground cardamom

 1 TBS Limencello (Optional)

 

Preheat the oven to 170*C/325*F/ gas mark 3.  Butter the bottom only of a 2 litre/quart baking dish.

Heat the cream, milk, sugar and butter together to melt the butter.  Set aside.  Put the bread into a large bowl along with the lemon zest.  Toss to coat the bread with the zest.  Pour in the milk mixture and set aside to cool.  Whisk together the egg yolks, lemon juice and lemincello if using.  Add this to the bread mixture in the bowl and combine.  Whisk together the egg whites until stiff. Fold gently into the bread mixture and then pour into the prepared dish.

Bake for one hour, or until a knife inserted near the centre comes out clean.

While the pudding is baking make the sauce.  Whisk together the sugar and corn flour in the top of a double boiler.  Whisk in the hot water, lemon juice and Limencello, if using.  Cook, whisking constantly until the mixture bubbles and thickens.  Whisk in the butter and cardamom.  Keep warm.

Serve the pudding spooned out into bowls with some of the sauce drizzled over top.

 

I think a scoop of vanilla ice cream served on top of the warm pudding would also not go amiss!  Happy New Year and Bon Appetit!  

 

Teriyaki Pork Steaks

 

I was recently asked if I would like to try some of the new range of fresh pork raised without anti-biotics from The Black Farmer. Leading the way in being the first mainstream brand to introduce the produces, The Black Farmer has worked closely with partner farms to establish farming and production methods in response to the rising resistance to antibiotics. The selection of fresh British pork cuts from RSPCA assured pork can be easily identified by the blue Antibiotic Free swing tag.   

Cabbage Rolls

 

 

For the whole week before Christmas I was craving cabbage rolls, and not just any cabbage rolls, but the ones that my ex BIL used to get at a German Butcher's he frequented in  Windsor, Ontario.  

They were probably the best cabbage rolls I have ever eaten.  I am also mighty fond of the M&M ones . . .  but I have to admit my homemade ones are also very, very good!  

It is an old, old recipe which I have been making for many, many years and always the first thing to disappear at a buffet table.

 

Last week when I was craving the ones from Windsor however and the M&M ones, I got to thinking to myself, and we all know what happens then.   

I decided to adapt my own recipe to what I felt the difference was between theirs and mine.

 

And I have to say I was well pleased with the end result!  It was a simple change really . . .  I decided to use pork sausage meat instead of beef.  

That's it.  And they were very, very close to what I was craving . . .  very close.

 

 

My mother used to make cabbage rolls when I was growing up, but hers were very different than mine.  She did not use any rice at all, and she only covered them with a tin of chopped tomatoes, there was no sauce per se.  

She also added peeled potatoes an carrots to the pot. They were pretty good.  I was never fond of the meat part, but I did like the cabbage. 

 

My father was never fond of the cabbage.  We had a deal between us.  I gave him the meat from mine, and he gave me his cabbage. We both felt like winners.  

My mother also cooked hers entirely on top of the stove, in her old Wearever aluminum dutch oven.  I do mine totally in the oven. 

 

 

Generally speaking I like to use a white cabbage, or ordinary cabbage . . .  Nothing fancy here. No Savoy or any other kind.  Just ordinary cabbage.  

This time I tried a sweetheart cabbage, which is just like a white cabbage except it has fewer leaves, looser leaves and they are rather elongated.  It worked very well.  I was quite pleased with the results.

 

The sauce for mine is a really simple sauce.  Passata (tomato sauce), lemon juice and brown sugar.  I used the Cirio Passata, again because it is my favourite kind, with a lovely rich tomato flavour.  

There is nothing there except for sieved tomatoes.  Thick and rich, never bitter or sharp, quite pleasant . . . you can almost taste that Italian sunshine.

 

I have to say I totally ADORED them made with sausage meat.  TOTALLY!  These were soooooo tasty.  

I made them on the eve of Christmas Eve, meaning the night before Christmas Eve.

 

The recipe makes exactly one dozen cabbage rolls.  We each had two and then I froze the remainder in 4 roll lots to take out later on this winter on a day when I am over busy or feel like treating myself.

 

I don't know what is normal to serve with cabbage rolls, but I served them with rice and some peas and carrots.  It really was a fabulous dinner.   

I think it is safe to say I will be making my cabbage rolls with sausage meat from now on!

 

 

*Cabbage Rolls*
Makes 12

Printable Recipe 

 

This is an adaptation of our favourite cabbage roll recipe.  Delicious, moist and meaty with a fabulous sweet and sour sauce.  These always go down a real treat.  I often double and triple the recipe when I take them to pot luck suppers.  I always bring home an empty dish. 

1 pound extra lean sausage meat

(I use a pack or sausages, skin removed)

55g raw long grain rice (1/4 cup)
1 medium free range egg, beaten with a fork
1 medium onion, peeled and grated
1 small carrot, peeled and grated
1 fat clove of garlic, peeled and crushed
1 tsp salt
1/2 tsp freshly ground black pepper
12 wilted cabbage leaves, thick veins trimmed to thin 

For the sauce:
100g soft light brown sugar, (1/2 cup packed)
60ml fresh lemon juice (1/4 cup)
240ml tomato passata  (1 cup tomato sauce) 

 

 

Preheat the oven to 190*C/375*F/gas mark 5.  

 

Place the meat into a bowl and mix together with the rice, egg, onion, carrot, garlic, salt, and pepper.  Mix well.  Shape into 12 equal sized ovals.  Place each oval at the wide end of a wilted cabbage leaf.  Roll up, tucking in the sides to completely encase the meat.  

 Place, folded side down, into a greased baking dish.  Mix together the brown sugar, lemon juice and tomato sauce.  Pour this sauce over the rolls.  Cover tightly with a lid.  Place the casserole into the heated oven and bake for 1 hour.  Uncover at the end of that time and bake for 20 minutes longer.  Serve hot. 

 

These were as close to perfect as any cabbage roll could be.  I don't know why people think that making cabbage rolls is really fiddly.  It isn't really.  Well, not for me anyways.

 

I hope you will try these and make them with sausage meat when you do!  I think you will agree with me when I say these are Da Bomb! Bon Appetit! 

New Year's Eve Mains

 

I've never been a go out and paint the town red person on New Years Eve.  I have always been a stay at home and enjoy a nice meal and nibbles kind of a person.  Partially because through the years, whilst raising a large family, we couldn't afford to pay a sitter to come in and watch the children, and partially because my then husband always worked on New Years.  The guys with the children got Christmas off and in exchange they worked for the single guys who wanted to ring in the New Year out and about! 

I never minded really.  I've never been a party type of gal.  Instead we always just enjoyed a nice family meal and then the children and I would have a nibbles buffet and see if we could stay up long enough to rock it in with Dick Clark! 

Pandoro French Toast

  

I had never tried a Pandoro until this year.  We buy a  Panettone every year (or two or three) but had never bought a Pandoro. 

 

 A Pandoro is a sweet Italian yeast bread that is shaped like a star and which is traditionally seen over the Christmas and New Year Period.

 

Very similar to a Panettone, but with no fruit involved.  A six pointed star, traditionally dusted with icing sugar and served in wedges. Like I said, this was the first year we had bought one.

 

Meh . . .  I prefer Panettone.  Having said that however  . . .  it makes GREAT French Toast!

 

We had it this morning for our breakfast served warm with some warmed up pigs in blankets leftover from yesterday and a warm Maple Mincemeat Syrup.

 

Pigs in blankets are the tiny pork sausages wrapped in bacon that the British traditionally serve as a garnish for their Christmas Turkey's.  

 

Quite yummy.  They are really easy to make however. 

 

You just either buy the smaller sized sausages, or twist chipolata sausages (thinner than bangers) in the middle into two sausages,  cut apart, wrap in bacon and then roast until done in a moderate oven.  

 

Easy peasy.

 

The French toast is equally as easy.  You just slice the Pandoro into 3/4 inch thick slices.  So cute, they look like stars . . . some of the slices will be larger in circumference as you get closer to the base of the Pandoro.

  

Cut these larger slices in half down through the middle, so with each slice you get two.  Easier to manage and more suitably sized for individual servings.

 

The syrup is also very easy  . . . it is simply Maple Syrup heated together with leftover mincemeat. If you are like me you will have some languishing at the back of the refrigerator from making your mince pies that you want to use up.  

 

Don't worry if you don't have any mincemeat, just use plain warmed Maple Syrup. It will still be very very good!

 

*Pandoro French Toast*

Serves 4 to 6

(depending on appetites)

Printable Recipe
 

A delicious post Christmas (Boxing Day) breakfast dish, served with warmed up Pigs in Blankets and a warm mincemeat syrup! 

For the French Toast:

5 large free range Eggs

180ml single cream (3/4 cup, half and half)

180ml semi skimmed milk (3/4 cup)

1 tsp vanilla

1 tsp finely grated orange zest

1/4 tsp ground cinnamon

8 slices of am Italian Pandoro, 3/4 inch thick (larger slices cut in half horizontally)

Butter for frying

For the Syrup:

240ml maple syrup

2 heaped dessert spoons of  prepared mincemeat  

 

Crack the eggs into a large flat casserole dish.  Beat in the cream, milk, vanilla, orange zest, and cinnamon,  Mix well together.  

Heat a large non-stick skillet over medium heat.  Brush with melted butter. 

Dip the slices of pandoro into the egg mixture, for about 30 seconds on each side.  Place cut side down in the heated  buttered skillet.  Cook for a few minutes until golden on one side, than flip over and brown the other side.  Keep the slices warm in a low oven while you are cooking all of them.  (Note - I heated up the pigs in blankets in the same skillet as I was cooking the pandoro) 

Whisk the maple syrup together with the mincemeat, and then heat for about 35 to 40 seconds in the microwave.  Pour into a small jug for pouring at the table. 

Serve the pandoro hot with the warmed pigs in blankets and syrup at the table. 

Note - I dusted with icing sugar for presentation purposes.

 

This made for the perfect Boxing Day Breakfast!  Bon Appetit! 

Christmas Dessert Round Up

 

Most of you have probably got all of your Christmas Menu planned now right down to the last olive and pickle on the tray, but I thought there might be some of you who are still lacking in a bit of inspiration, and who were looking for something to delight your family in the dessert area of your festive celebrations!

 

I am drawing today from the vast archive of dishes that I used to make when I worked at the manor and bring to you a selection of four different desserts that are fabulous contenders to grace your holiday table, if not for Christmas lunch then perhaps for New Years, or really any time you are wanting something just a tiny bit special! 

A Dark Chocolate Yule Log.  Christmas and Yule Logs go together like peas and carrots!

 

*Dark Chocolate Yule Log*

Serves 8

Printable Recipe 

A dark chocolate ganache covered holiday treat! 

150g caster sugar plus extra for sprinkling (3/4 cup)

115g self raising flour, plus extra for dusting (3/4 cup)

4 large free range eggs, separated

1 tsp almond extract

280g dark chocolate broken into squares (10 ounces)

225ml double dream (8 fluid ounces)

2 TBS rum

holly to decorate

icing sugar to dust 

Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a 16 by 11 inch Swiss roll tin and line with baking paper.  Butter the paper and dust with flour. 

Reserve 2 TBS of the caster sugar, and then using an electric whisk, whisk the remainder together with the egg yolks in a bowl until thick and pale.  Stir in the almond extract and set aside.  Using clean beaters and a scrupulously clean bowl, whisk the egg whites until soft peaks form.  Gradually whisk in the remaining sugar until stiff and glossy.  Sift half of the flour over the egg yolk mixtures and fold it in.  Fold in one quarter of the wgg whites.  Sift and fold in the remaining flour.  Fold in the remaining egg whites.  Spoon into the prepared tin, smoothing it out evenly.  Bake for 15 minutes until light golden brown. 

Have ready a large sheet of grease proof paper which you have dusted liberally with caster sugar.  Turn the baked cake out onto the sugar dusted paper and remove the paper from the back  Roll up tightly and leave to cool. 

Place the chocolate in a heat proof bowl. Bring the cream just to the boil and then pour it over the chocolate in the bowl.Stir to melt th chocolate.  Beat with an electric whisk until smooth and thick. Reserve one third of the chocolate mixture, then stir the rum into the remainder of the chocolate mixture.  Unroll the cake and spread the rum chocolate filling over the cake. Re-roll and place on a plate or a silver board.  Spread the reserved chocolate mixture over all to cover.  Make with a fork to make it look like tree bark.  Chill until you are ready to serve.  To serve decorate with a sprig of holly and dust lightly with some icing sugar. 

This next recipe makes use of Sweetened Chestnut Puree as a part of the filling.  This Chocolate Roulade is fabulously delicious, gluten free, and a very simple bake!  

 

*Chocolate Roulade*

Serves 6

Printable Recipe 

 

The perfect after dinner dessert.  Simple to make and quite delicious! 

6 large free range eggs, separated

150g golden caster sugar (3/4 cup)

1/2 tsp of either vanilla or chocolate extract

50g cocoa powder (scant half cup), sifted

icing sugar to dust 

To fill:

250ml double cream (9 fluid ounces)

250g sweetened chestnut puree (approximately 1/2 pound)

2 TBs brandy

70g cooked peeled chestnuts, chopped (1/2 cup) 

Preheat the oven to 180*C/350*f. gas mark 4.  Butter a 9 by 17 inch Swiss roll tin and line with baking paper.  

Beat the egg yolks, sugar and vanilla together in a bowl, using an electric whisk until they have approximately doubled in volume and are pale and fluffy.  In a separate bowl and with clean beaters beat the egg whites until they form soft peaks.  Fold a tablespoon of the egg whies into the egg yolk mixture and then gently fold in the remaining egg whites and sifted cocoa powder.  Spoon into the prepared tin, smoothing the top over.  Bake in the preheated oven for 20 minutes.  Leave to cool in the tin.
  

Lay out a clean tea towel.  Top with a sheet of baking paper and dust liberally with icing sugar. Invert the sponge onto the baking paper and gently peel away the tin lining paper.  Whisk  the double cream until almost stiff, then stir in the chestnut cream and brandy  Spread this mixture over top of the sponge leaving a 1 inch border around the edges.  Scatter the chopped chestnuts over top. Using one end of the teatowel, roll up from the long side carefully.  Place onto a serving plate and dust liberally with some more icing sugar. 

Chill until you are ready to serve.  Cut into slices to serve. 

 

 

 

Ginger Cake is a real favourite around here.  This recipe used Preserved Stem Ginger in syrup.  Stem Ginger and the holidays are wonderful companions!

 

*Frosted Ginger Cake*

Serves 6 to 8

Printable Recipe 

Moist and spicy with a lovely finish. 

175g unsalted butter, softened (3/4 cup)

175g golden caster sugar (very scant cup)

3 large free range eggs, beaten

1 TBS black treacle or dark molasses

2 TBS ginger syrup (From a jar of preserved stem ginger)

225g self raising flour (1 1./2 cup pous 2 TBS)

1 tsp ground ginger

1 tsp ground mixed spice

1 TBS ground almonds

2 TBS whole milk

70g stem ginger, chopped (about 4 knobs) 

To Ice:

225g icing sugar (2 cups)

1 tsp ginger syrup (again, from the jar of preserved stem ginger)

edible gold or silver leaf to decorate (Optional) 

Preheat the oven to 160*C/325*F/ gas mark 3.  Butter a 6 by 10 inch cake tin and line with baking paper. 

Cream together the butter and sugar until light and fluffy.  Beat the eggs and ginger syrup together with the ginger syrup. Sift together the flour and spices.  Mix the flour into the creamed  mixture alternating with the egg mixture until you have used up both.  Beat in the almonds and milk.  Stir in the chopped ginger.  Pour the batter into the prepared pan and smooth the top.   

Bake for 45 to 50 minutes until well risen and firm to the touch.  Leave to cool in the tin for about 10 minutes, prior to turning out onto  a wire rack to cool completely. 

Make the icing by whisking together the icing sugar, ginger syrup and just enough cold water to make a thick icing for spreading.  Do be careful not to add too much water.  Spread the icing over top of the cake, allowing it to drip down the sides a bit.  Decorate with the edible leaf if using.  Cut into squares to serve. 

 

Now if I have whetted your appetite for a Christmas Ginger Cake and you find it impossible to

get the preserved Ginger.  This other Ginger Cake is a most suitable replacement,

and when baked in a bundt tin, very impressive! 

Finally something cold to whet your appetites.  Orange Ice Cream, served with a tasty Almond Praline!

 

*Orange Ice Cream*

Serves 6

Printable Recipe 

 

 

This is a lovely ice cream. Serve with an almond praline for that extra festive touch. 

1 large orange sliced

100g granulated sugar (1/2 cup)

175ml water (6 fluid ounces)

1/2 tsp orange flower water

butter for greasing

225g caster sugar (1 1/4 cup)

125g flaked almonds toasted (3/4 cup) 

For the ice cream:

1 vanilla pod

300ml single cream (1 1/4 cup)

4 large free range egg yolks

2 tsp custard powder

50g caster sugar (1/4 cup)

300ml creme fraiche (1 1/4 cup) 

Peel the orange, leaving the rind and a little pith.  Cut the rind into 1 inch pieces.  Put the granulated sugar and 100ml/3 1/2 fluid ounces of the water into a saucepan and heat gently, stirring to dissolve the sugar.  Bring to the boil and add the orange flower water along with the orange rind  Reduce to a simmer and cook gently for about 15 to 20 minutes.  Leave to cool slightly before lifting out the rind to a piece of greaseproof paper to cool completely.  Roughly chop. 

Grease a sheet of foil with butter.  Put the caster sugar in a saucepan with the remaining water and heat gently, stirring until the sugar has dissolved.  Bring to a simmer, swirling the saucepan, and cook until the syrup reaches a caramel orange colour.  Remove from the heat and tip in the almonds. Stir, then pour onto the greased foil and then spread apart using two forks.  Leave to cool completely before breaking into shards. 

TO make the ice cream, slit the vanilla pod open and scrape out the seeds.  Put the spent pod into a saucepan with the cream and heat gently.  Put the vanilla seeds, egg yolks, custard powder and sugar in a heatproof bowl and whisk until smooth.  When the cream is just to the boiling point, remove the vanilla pod and (whisking constantly) pour over the egg mixture.  Continue to stir as you return the mixture to the saucepan and bring to the boil.  Reduce the heat and simmer over low heat until thickened.  Submerge the base of the saucepan base into a bowl of ice water and stir until cold. 

 

Whisk in the creme fraiche and orange peel.  Pour into an ice cream machine and churn according to the manufacturer's directions.  Alternately pour into a freezerproof container, cover and freeze for 12 hours.  Remove from the freezer and beat to break down any ice crystals.  Refreeze and beat as before, then refreeze until solid. Serve in scoops, garnished with the broken praline. 

 

 

My English Kitchen is now closed for Christmas and I want to take this opportunity to wish each and every one of you a  Very Merry Christmas.  May it be filled with lots of love and family and plenty of good eats.  See you on the flip side!  (If you do have any pressing questions I will be checking comments and e-mails periodically!)  Thank you all so very much for your faith and loyalty over this past year.  You make blogging fun for me!  God bless!