Recipe 50: Banana Scones

Wow, 50 recipes down. I have a few more to add into the Blog, which will knock off the fourteen I am behind at the moment. On the plus side, only 144 more to go to make my 2011 resolution!

I shouldn't watch James Reeson's TV programme "Alive and Cooking" I just want to try all of his recipes, as 1) they look yum and 2) the ingredients he uses are ones generally found in the pantry.

Recipe 50: Banana Scones

(Makes approx. 10)
3 cups self raising flour
½ cup caster sugar
125g unsalted butter
2 mashed ripe bananas
½ cup milk
½ tsp vanilla essence

Method

1. Cream together the butter and sugar. 
2. In a separate bowl, mash the banana, stir through the milk and vanilla essence. 
3. Combine both mixtures with a wooden spoon. 
4. Fold through the flour and lightly mix into a dough.
5. Cut into scones. Bake in a preheated oven at 210C for 10-12 minutes.

This is the FIRST time ever that I have made scones that tasted good- Let alone rose and didn't become rock hard! Thanks James!

Recipe 46 and 47 - Meat loaf with an Onion and Mushroom gravy

Recipe 46: Meatloaf

1 kg mince
1 large brown onion
2 cloves of garlic
1/4 teaspoon each of: smoked paprika, ginger
2 carrots
2 sticks of celery
1/2cup fresh basil and parsley
2 eggs
Good splash of Worcestershire sauce
Salt and pepper

Method

1. Chop carrots, celery, onion and garlic.
2. Thoroughly mix all ingredients together in large bowl, be sure to "massage" everything together.
3. Place in terrine mold and bake at 220c for around 50 minutes.

Recipe 47: Onion and Mushroom Gravy

2 brown onion finely sliced
4 mushrooms diced
2 cloves of chopped garlic
splash of sherry
juice from the meatloaf pan
2 tbsp corn flour

Method

1. Fry onion, mushrooms and garlic together till they start to colour. 
2. Add sherry and boil furiously till almost dry, then add the pan juices (water and/or stock can also be used,) 
3. Bring to boil and stir in corn flour (mixed with cold water,) till required consistency is achieved. 

A little bit Tarty.

Every morning at 9am I tune in for a bit of James Reeson. He is funny and his recipes are quick and after the pecan pie- quite frankly, yummy!
This week I tried the strawberry tart. Quite delish, even if I say so myself!

Recipe 43: Strawberry Tart

2 punnets strawberries
Crème patissiere
3 tsp gelatine
2 tbsp hot water
2 tbsp honey
Chocolate buttons

Method

1. Roll the pastry until it will fit your 25 cm tart case and trim to fit, bake at 190°c for 10-15 minutes (if it rises too much just push it down.)
2. Melt the chocolate buttons over a double boiler then using a pastry brush “paint” the cooked pastry shell until the entire base is covered.
3. Spread the crème pat over the pastry base then cover with halved strawberries
4. Melt together the gelatine, hot water and honey to a smooth consistency, allow to cool a little then “paint” all over the strawberries and pastry.
5. Chill for at least one hour before serving.

Recipe 41: Pecan Pie and Recipe 42: Maple cream

I do enjoy entertaining. a couple of days ago we had our friends over and decided I would give a pecan pie love the show Alive and Cooking, staring James Reeson. He shows some of the most amazing food and so quick and seems easy as well. So have decided I would try one of his recipes and was surprised as to how yummy it was!

Recipe 41: Pecan Pie

Short crust pastry


Pecan Filling:

1 cup (215 grams) dark brown sugar

2/3 cup (160 ml) Golden Syrup

1 tablespoon rum or bourbon

4 tablespoons (56 grams) unsalted butter

3 large eggs

1/4 cup (60 ml) cream

1/4 teaspoon salt

1 1/2 - 2 cups (150 - 200 grams) pecans, toasted and coarsely chopped

METHOD

1. Preheat oven to 180 degrees C. Place the oven rack in the bottom third of the oven.
2. Gently transfer to a 23 cm pie pan. Blind bake for 20 minutes, then remove the blind baking material and pop in the oven for another minute. Take the pastry out of the oven and cool.
3. Make the Pecan Filling: In a large saucepan, heat the brown sugar, Golden Syrup, rum (or bourbon), and butter until boiling, stirring constantly. 
4. Remove from heat and let cool until tepid. Meanwhile, in a separate bowl, whisk the eggs. 
5. When the boiled syrup has cooled, beat in the eggs, salt, and cream.  
6. On the pastry crust evenly distribute the chopped pecans over the bottom.  Then pour the filling evenly over the nuts. Bake for about 25-45 minutes or until the filling is just set (a toothpick inserted into the center of the pie will come out clean. (If you find the edges of the pie crust are over browning during baking, cover with foil.) Remove from oven and place on a wire rack to cool. 
7. Serve warm or at room temperature with whipping cream. 

Recipe 42: Maple cream

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons pure maple syrup

METHOD

1. Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.