To everyone who entered my giveaway thanks so much for the birthday wishes and for sharing your favourite birthday memories. I really enjoyed reading each and every one! I just wish I could send out 6 parcels instead of the one so I'll have to have another giveaway sooner rather than later. So on to the winner. The Random Generator picked:
And now here's a couple of recipe's to share with you....
I quite often do a little baking in the late afternoon just before I get dinner on to make the most of heating up the oven. Yesterday afternoon after I whipped up a batch of muesli for my breakfast I made this Chocolate Banana bread from Julie Le Clerc's book "Cafe @ home". I have many recipe books but this book is one I cook from often. The recipe's are modern and fresh and use ingredients that I usually have in the pantry. Plus it has a pretty mint green elastic band to use as a page marker! This is the second time I have made this loaf and we like it so much I thought it would be nice to share. It is actually under the section 'Breakfast in bed' ! Now if you are like me and don't like the taste of banana cake I can assure you, you will like this as the banana taste is not there but makes this loaf nice and moist. So on to the recipe:
You will need:
- 150g butter
- 3/4 cup caster sugar
- 2 eggs
- 2 tablespoons milk
- 2 ripe bananas, mashed
- 1 cup self-raising flour
- 1 teaspoon bicarbonate of soda (baking soda)
- 1/4 cup cocoa powder ( the best quality you can afford :-)
- 1/2 cup Chocolate chips
- Preheat oven to 180 C on fan-bake. Grease and flour a loaf tin.
- With an electric mixer, cream butter and sugar together until pale. Beat in eggs then milk and bananas.
- Stir in sifted dry ingredients to combine. Lastly, stir in chocolate chips. Spoon mixture into loaf tin and bake for 45 minutes or until a skewer inserted comes out clean. Turn out onto a wire rack to cool. Slice to serve.
- Loaf will last 3-4 days if stored in an airtight container.
So here is the recipe for Belgium biscuits:
You will need:
125 grams butter, softened
- 1/4 cup brown sugar
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon mixed spice
- 1 teaspoon cocoa
- 1/2 cup raspberry jam approximately
- Cream butter and sugar until light and fluffy. Add egg and beat well.
- Sift flour, baking powder, spices and cocoa together and mix into creamed mixture to make afirm dough.
- On a lightly floured board roll dough out to 3mm thickness. Cut out rounds using a 6.5 cutter. Arrange on a greased oven tray and bake at 180 C for 15 minutes or until golden.
- When cold ice half the biscuits. Spread the un-iced biscuits with raspberry jam and place iced biscuits on top. Makes 18.
- 3/4 to 1 cup icing sugar
- 1/4 teaspoon rasberry essence
- few drops of red food colouring