Two blocks of good quality eating white chocolate. Half a can of condensed milk (a whole can will work but it makes it a very soft fudge). One teaspoon of butter and one tablespoon of vanilla essence. All into a saucepan on medium-low heat and stir continuously until all melted together and starting to ‘dry out’ and get a skin on top. Take off the heat and stir through a big handful of chopped cranberries (as much as you like really – the mixture is too sweet without them). Pour the lot into a lined square cake tray. Cover the top with chopped pistachios and push them into the top of the fudge. Refrigerate until set.
Lunches for the week are now sorted. Homemade hommus to have with sweet potato chips. I baked extra sweet potato to add into some Harissa cous cous and spinach. I baked some mini mushroom and feta tarts to have with salad and a few to go into the freezer for an easy late dinner after a long day at work.
Quick recipe for using up ripe bananas.
Heat your oven to 170 degrees Celsius/moderate.
Cream 60g butter and beat in 1/2 cup caster sugar gradually. In a bowl, mash up 2 bananas and stir in one egg. Slowly add this to the butter mix.
Sift 2 cups of self raising flour and 1/2 teaspoon of salt and slowly add this to the butter/banana mix and continue to beat it in.
The batter will be quite dry, so add 3 tablespoons of yoghurt. This mix gets poured into a greased loaf pan. You can sprinkle chopped walnuts on top (any kind of nut would work, I suppose).
Bake for 50 mins, or until a skewer comes out clean. Enjoy.
* I had 4 bananas to use so I baked a double batch to get a mother loaf and 6 babies.
This is very tasty and very easy to make.
Flatten this mix into an oiled & papered slice pan (small square) and bake on 160 Celsius for 10-15 minutes til it has a little colour. It’ll be baked again with the topping, so better to go a little under here. Leave this out of the oven to cool while you make the topping.
Melt another 80gm butter in a small saucepan with 3 big dollops of honey – go more if you like the taste. Let this simmer for 3 minutes then stir through 1 cup of sliced almonds so they’re all soaked and covered in the gooey goodness.
Pour the topping over the base slice and pop back in the oven for another 15 minutes until golden.
It seemed simple – a general tweet out to the twitterverse asking if anyone knew a chocolate beetroot cake recipe…
I figured I’d at least get some suggestions on where else to look. All my recipe books had buttermilk in the ingredients and that’s just plain wrong. And google keeps failing me.
I’d always depended on my Mum’s recipe – and I’d lost it. Funny thing was, so had she! So Mum started calling her friends, and I turned to the biggest hivemind I know and tweeted. I follow quite a few foodies – funny that! – who retweeted my request a few times to spread the question a little wider.
My tweep-in-shining-armour was an English gent who thought his Mum might be able to help and he offered to add my request to his email home. Well, bless her if she didn’t come through! Awesome. A lovely lady called Shelagh on the far side of the world has shared her recipe with a complete stranger in Australia. And I hope she doesn’t mind, but I’m giving a copy to my Mum in case she never finds where she’s written hers! 😉
I made muffins instead of a cake, as I took it to work for my team to taste. They never believed me that you can’t taste the beetroot. Thanks to Shelagh and her travelling son Omar, that’s a save for my recipe collection.
I’m very very grateful.