Bali’s banana pancakes are the best!
This was my second attempt and it came out very nice indeed.
If you haven’t been so lucky to have eaten Bali’s signature banana pancakes yet you should give this recipe a try!
Makes 2 big pancakes.
2 medium – ripe bananas, sliced
1 cup cake flour
2 tablespoons sugar
20 ml milk
a pinch of salt
butter to fry
Bali blossom honey/ regular honey/ syrup
some cheese (I took white cheddar) or cream cheese, whichever you prefer
Method In a mixing bowl, mix all the ingredients together with a whisk.
Add 1 tablespoon butter to a hot frying pan. Then add half of the mixture to the pan. Keep it hot to make it nice and crispy but take care not to burn the pancake to dark.
Use a spatula to lift up the edges of the pancake. When the pancake has a nice colour underneath, flip the pancake and put it on medium to fry the other side. Be sure to put more butter in the pan.
Serve hot with juice of half a lime, some honey and cheese!
Two portions couscous
Green beans, about 200g
1 medium butternut
250 g chicken
4 – 6 tablespoons plain Bulgarian yoghurt
1-2 garlic cloves
Some tarragon, fresh (if you have)
Some parsley, fresh (if you have)
1 large leek
1 tablespoon sesame oil
Half a teaspoon salt
Half a teaspoon ground black pepper
Half a teaspoon chili flakes
One teaspoon Marsala spice
Preheat the oven to 180 degrees Celsius. Add a bit of olive oil to a baking tray. On the tray, put pieces of garlic, tarragon, parsley, green beans (cut in half) and butternut pieces. Spice with chili, pepper, salt and Marsala spice. Cook in the oven for 20 minutes. Stir around at half time not to let it burn. Cut the chicken into bite-sized pieces and fry together with chopped leek in a pan with some sesame oil, salt and pepper for about 5 minutes. Cook for a further 15-20 minutes on high heat until ready. Take from heat and add about 4 tablespoons of yoghurt and mix. Add the feta pieces to the warm, already prepared couscous. Mix everything in a large mixing bowl. Enjoy warm or cold.
A fresh homemade wrap with Indonesian soy sauce, some chicken and veggies.
Mmmm easy and tasty!
Ingredients for the wrap:
a cup of white flour
a pinch of salt
3 -4 tablespoons water
For the chicken:
200g chicken breast, sliced in strips
50ml sweet Indonesian soy sauce
salt and pepper
ginger, cut into small pieces
a cup of cabbage
some fresh slices of carrot
In a pan, fry the garlic and ginger in some olive oil. Add the chicken, salt and pepper and cook on high heat for about 5 minutes. Turn the heat to medium and cook for a further 5 minutes. Then add the soy sauce and cook for another minute or two, add the cabbage and steam the cabbage for 2 minutes on low heat.
In a bowl, mix the flour and the salt. Add the water, room temperature, little by little to form the dough.
Sprinkle some flour on a surface and roll out the dough. Try not to make it too thick because the wrap must be folded.
Put your frying pan on high heat, add olive oil and add the doughy wrap. Cook it on each side until cooked and a little bit brown, about two minutes, depending on the heat.
Prepare your wrap in a plate with some cream cheese and add your ingredients. Fold and enjoy!
It is true what they say – a fresh loaf of bread with butter is all you need. Well, maybe not only with butter, whether you like your bread with jam or Bovril (not Marmite),a fresh loaf of bread is really special.
Enjoy it while it’s still hot!
Ingredients 2 cups Granoro Farina “00” flour
“the preferred Italian flour for bread” a sachet instant yeast
a tablespoon of olive oil
Place salt, flour and yeast into a bowl, add a cup of lukewarm water and the olive oil. Knead for a bout 5 minutes until the dough is smooth.
Let the dough rest in an oiled bowl covered with a damp cloth – a hot place in your kitchen or home works best.
Let rest for at least one hour.
Preheat the oven to 200 degrees Celsius.
Bake the bread on a greased oven tin, I used olive oil and the tin was hot.
Bake for 20 minutes.
Enjoy warm with butter, then avocado, then cheese…until the bread is finished.
Meat-free Mondays or just don’t know what to cook?
Here’s a nice veggie recipe for you to try out!
This is a no hassle, no crust recipe.
a cup or more cooked spinach
a cup mozzarella or Edam cheese
200 g mushrooms
150 g black pepper feta
a cup of milk
some salt and pepper
one garlic clove
a bit of olive oil
Method Whisk the eggs and the milk together. In a pan, fry the thinly sliced mushrooms, salt, pepper and some garlic together in a bit of olive oil. Add the cooked spinach and fried mushrooms to the bottom of an oven proof bowl. Sprinkle some cheese over the spinach and mushrooms. Then cover with the milk and egg mixture. Lastly crumble the feta over everything and sprinkle over a bit of salt and pepper. Bake for about 35 minutes on 180 degrees Celsius.
A yummy, any time of day quiche which is super easy to make and very tasty. With a variety of flavours, sweet, sour and savoury. Sun dried tomatoes, vienna sausages, caramelised onions and of course some cheddar cheese on top to make the quiche extra yummy. I even included some herbs in the crust to enhance the saltiness of the quiche.
For the crust:
1 to 1 and a half cups flour
half a cup butter
a pinch of salt
a teaspoon of mixed dried herbs
3-4 tbs cold water
For the filling:
half a cup of full cream milk
a pinch of salt
some pepper to taste
4-5 sun-dried tomatoes
one onion – caramelised
2-3 vienna sausages, cut into small pieces
half a cup grated cheddar cheese
Method To prepare the crust, add the flour, butter, salt and dried herbs to a bowl and mix and rub the butter with your fingertips until it looks like breadcrumbs. Add the cold water and form a ball with the dough. Wrap the dough with cling film/glad wrap and refrigerate for 10-15 minutes.
When the dough is ready, add to a round quiche dish, pressing the dough down in the bowl to cover the bottom and the sides of the dish.
In a new bowl whisk the eggs with the milk. Add some salt and pepper.
Add the onions to the unbaked crust, then the sun-dried onions and pieces of sausage. Then pour the milk and eggs mixture over the ingredients. Lastly, sprinkle the cheddar cheese over the dish.
A healthy take on flapjacks – still delicious and oh so easy!
Ingredients one large banana
one cup oatso easy or quick cooking oats
2 small eggs
some honey to serve
Method Put the contents of one sachet oatso easy into a mug and add boiling water to make a cup of oats (I took strawberry flavoured oats). If you only have the original flavour add a tablespoon of strawberry jam.
Mash the banana in a bowl as fine as possible not to leave any chucks, beat the eggs together and add them to the banana and blend well. Then add the oats and stir until just blended.
Add spoonfuls of oats-mix into a greased frying pan. Turn the flapjack once you can see some air bubbles forming. The colour of the flapjack should be nice and golden brown on each side.
It’s brunch time!
Here’s how to make easy breakfast baskets…
4 – 6 eggs
1 spring onion, sliced
4 – 6 slices or rye/ wholewheat bread
200 / 250 g fried bacon strips
half a cup cheddar cheese
1 – 2 tomatoes, sliced
salt and pepper
fresh rocket leaves
Preheat the oven to 180 degrees Celsius and grease a muffin tin. Place a slice of bread in each cup – fill the sides and the bottom completely to form a basket.
Break one egg into each cup. Add bacon, onion, tomato and cheese to each cup. Sprinkle with some salt and pepper.
Bake for 15 – 20 minutes or until the cheese has melted. Serve with fresh rocket leaves for a bit of green colour.