A rare phenomenon that I’m sure is never to be repeated. This once in a blue moon occurence can be put down to a particularly quiet weekend that is ending with my attention being torn between writing this, watching the valuation of a piece of Queen Victoria’s wedding cake on Antiques Roadshow and wondering if that noise I hear is my rice boiling over.
While I wish I could tell you that the rice is for something really delicious and amazing, sadly it is instead being made to complement the leftovers of larb which will constitute my lunch tomorrow. With the move to a new city and taking on a professional job (you’d be surprised how well retail pays here), the words ‘strapped for cash’ have gained new significance, and while gourmet adventuring has not completely gone out the window, options have been limited lately to what can be made for 21 meals a week on $50(ish). However, I have not resorted to the easy mac yet, and any tuna and rice dishes always include a bit of asparagus or something mildly exciting. Instead much loved favourites such as tacos,steak and chips, and rice vermicelli salad have been welcomed back with open arms. Planned for this week: shakshuka, homemade pizza, and shepherds pie.
With a fruit shop selling all their gross stock seconds on every corner though, banana cake and homemade juice have been getting an absolute thrashing in this household. Juice today (bad quality photos included!) was a perfect balance of orange, apple (to take that edge off the orange), celery, carrot, lemon and ginger. I think I need to come up with a snappy name for it, takes too long to type all those out. And my go to recipe for banana cake can be found below (da da-da daaaa!)
115 grams butter
1 cup sugar
3 bigger sized bananas (the riper the better, my freezer is always jam packed with bananas)
1 Tbsp milk
1 tsp cinnamon
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
115 grams chocolate chips (optional)
*soften the butter and mix in the sugar. add in the eggs and mix completely.
*mash up the bananas in the milk and add the cinnamon. it’s ok if it’s lumpy. add the banana mixture into the butter mixture.
*combine the flour, baking soda, baking powder and salt in a large bowl and add to the wet ingredients. don’t overmix; just break up any large clumps of flour and get everything mixed together. mix in the chocolate chips if using.
*carefully pour into a greased loaf pan and bake at 180 F for one hour (i go an extra 5 minutes if i add chocolate chips). remove from oven and let rest in the loaf pan for 10 minutes before turning it out onto a wire rack to cool.
This cake can be in the oven 5 minutes after you start getting out the ingredients and tastes amazing. Last time I made this I, let the edges go nice and crispy in the oven and iced it with chocolate ganache. Word spread around the office like wildfire and there wasn’t a crumb left by 11am. All credit goes to http://www.peterandrewryan.com for the recipe, except I changed it out of pesky American measurements. Also, I would highly recommend checking out his blog, I am there all the time for inspiration and am totally bummed he has stopped posting.
Whew long post, that’s all for tonight!
PS the noise was my rice boiling over