Thursday, August 15, 2019

CLASSIC, OLD-FASHIONED BANANA NUT BREAD

I found this recipe on the Simply Recipes site and it is by far the best and easiest Banana Bread I have ever made. Very moist and flavorful and comes together in minutes, and all in one bowl! On their site they claim it is their most popular recipe for over 10 years. No mixer required, which is good since I don't own one here in Spiddal, although that may soon change. I have my eye on a beautiful standing mixer in Galway. But back to the recipe...
BANANA BREAD

Ingredients:
2 to 3 very ripe bananas, about 1 1/4 to 1 1/2 cups, mashed
1/3 cup melted butter
1 tsp. Baking soda
Pinch of salt
3/4 cup sugar, more or less depending on how sweet you like it (I used 1/2 cup white and 1/4 cup brown)
1 large egg, beaten
1 tsp. Vanilla
1 1/2 cups white flour
1 cup chopped walnuts, optional
Demerara brown sugar and cinnamon for topping, also optional

Batter ready to pop into the oven.

Preparation:
Preheat oven to 350 degrees F/175C. Add butter to a 4x8 inch loaf pan and melt the butter in the oven. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas. Mix in baking soda and salt. Stir in sugar. Push this mixture to one side of the bowl. Add the egg and beat lightly. Mix beaten egg with other ingredients. Add vanilla and finally mix in flour. The original recipe does not call for nuts, but I added 1 cup chopped walnuts. Add them now, if using. 

Liberally butter your baking pan and add the batter. I also topped the batter with about 2 Tbsp. of Demerara brown sugar and a healthy sprinkling of cinnamon, which the original recipe did not call for.

Bake for 50 to 60 minutes until top is golden brown and inserted toothpick comes out clean. Remove from the oven and cool in pan on a rack for 15 minutes.
Then remove bread from the pan and let it cool completely before slicing.
Using a bread knife helps keep slices from crumbling. Nice, big thick slices help, too!
I HOPE YOU ENJOY THIS BANANA BREAD 
RECIPE AS MUCH AS MY HUSBAND, 
JERRY, AND I DID!

TUNE IN AGAIN SOON
FOR ANOTHER EPISODE OF...

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Monday, August 5, 2019

WILD ATLANTIC WAY SEAWEED AND PRAWN RISOTTO!

My new Wild Atlantic Way cookbook inspired me to create this recipe.
Ingredients:
1 cup Risotto
6 cups chicken broth
1/2 cup dry white wine
1/4 cup half and half or cream
1/2 cup finely grated parmesan
1 cup frozen peas, thawed
1 cup prawns or small shrimp, thawed if previously frozen
1 cup wild mushrooms, roughly chopped (I used oysters.)
1 Tbsp. Butter
1 cup dried seaweed (I used a seafood mix that I found in my local health food store.)
1/2 tsp. Salt
1/4 tsp. Freshly ground black pepper
Chives for garnish



Preparation:
In a large saucepan heat chicken stock to a boil then reduce to simmer. In a separate medium size saucepan melt butter. Add risotto and stir to thoroughly coat the rice. Keep heat on lowest simmer. Add salt/pepper. Add mushrooms and stir to coat them with butter, as well. Add chicken stock to rice one ladle at a time stirring rice constantly until all liquid is absorbed before adding additional stock. About 3 ladles into this process add 1/2 cup white wine. Stir until wine is absorbed. Continue adding stock one ladle at a time for 15 minutes until rice just begins to soften.  You may not need all 6 cups of stock. Add prawns, peas and seaweed and continue stirring, adding stock as necessary for another 5-10 minutes until desired risotto consistency is reached. Finish by adding 1/4 cup grated parmesan and 1/4 cup half and half or cream. Continuing stirring for 2 more minutes. Serve garnished with chives. I also added a chive blossom for color.

This is the wine I used in the Risotto. Porcupine Ridge is a bright, citrusy Sauvignon Blanc from South Africa. The cook enjoyed a glass, too!

There is nothing tricky about making Risotto. Just remember to keep stirring and also to keep the chicken stock simmering the whole time.

THAT'S ALL FOR TODAY 
FROM THE BLUSTERY IRISH COAST!

NEXT UP...
OLD FASHIONED BANANA NUT BREAD

WWW.COOKWITHCINDY.COM
Galway Bay