Tag Archives: Sheffield Park

Bananas about bananas

Colours
Magnificent Sheffield Park in Sussex

As the winter months get underway, bananas are one fruit I always have in the fruit bowl. Perfect for quick puddings when you suddenly realise you’ve nothing else planned – see my recipes for Banana cream and Brazilian rum banana cream for simple ideas, or for Toffee Bananas simply cut into chunky pieces, fry in butter until starting to brown, then add brown sugar and orange juice (desiccated coconut works well too if you’re a coconut fan), and continue cooking until you have a toffee-like sauce. Delicious with cream or ice cream. Then again, bananas simply grilled (or barbecued) in their skins, then opened up, sprinkled with sugar and a dash of rum, are pretty much food of the gods too…

Another so-simple dish if you find yourself with a surfeit of overripe bananas is to whizz them into a divinely good ice cream. This is an especially useful recipe to bear in mind over the festive period, when you suddenly realise you’ve got far too much cream nearing its sell-by date.

Easy Banana Ice Cream

4 bananas, peeled and mashed
Juice of 1 lemon (or lime)
400ml double cream
75g caster sugar

Simply put all the ingredients in a blender and whizz until smooth. Then pour into an ice cream maker and churn, or pour into a freezer container and freeze for a couple of hours, then whisk again, and keep doing that every hour until it forms ice cream. The flavour has to be tasted to be believed….

Then again, baking with bananas is another tempting option. One of my go-to recipes is the cherry and banana buns I’ve been making since time immemorial, but the other day I was fresh out of glacé cherries, so decided to experiment (very successfully) with chocolate and banana buns using the same method – a hit! The beauty of these buns is that the flavour continues to mellow over a few days – if you can keep them that long! – but they are also excellent eaten warm from the oven.

Chocolate & Banana Buns – makes 24

175g butter, softened
150g caster sugar
150g self-raising flour, sieved
25g cocoa powder, sieved
2 eggs, beaten
1 ripe banana
Lemon juice
50g dark chocolate, roughly chopped

Preheat oven to 180°C fan, Gas 5. Place 24 bun cases in bun tins. Mix butter, sugar, flour, cocoa powder and eggs together using a hand-held mixer until the mixture is light and creamy. Mash the banana in a small bowl, adding lemon juice to stop it browning. Fold the banana and chopped chocolate into the cake mix. Spoon into the cases and cook in the preheated oven for 15-20 minutes until springy to the touch. You could ice these with melted chocolate if you felt so inclined, but they really don’t need it.

This week I once again found myself with three large bananas in the fruit bowl, blacker than I like to eat them, and coincidentally I found this new recipe for a banana & cinnamon loaf in the Waitrose Weekend newspaper that I sometimes pick up when I’m shopping. Nothing ventured, nothing gained, I decided to give it a go and was very impressed with the outcome – different to my other banana cakes, but also extremely good in its own sweetly spiced way.

Banana & Cinnamon Loaf

Banana loaf_whole

125g butter, softened
125g caster sugar
2 large eggs, beaten
125g self-raising flour, sifted
1 tsp baking powder
2 ripe bananas
Juice of half a lemon

For cinnamon sugar:
25g granulated sugar
25g soft dark brown sugar
1 tsp cinnamon
generous pinch of freshly grated nutmeg

To top (optional):
1 ripe banana, sliced lengthwise, brushed with lemon juice

Preheat oven to 160°C fan, Gas 4. Place the butter, caster sugar, beaten eggs, sifted flour and baking powder in a large bowl and beat until light and fluffy. Peel and mash two of the bananas with the lemon juice until nice and soft, then fold into the cake mixture.

Mix the ingredients for the cinnamon sugar in a small bowl and set aside.

Put half of the mixture into a greased and base-lined loaf tin, then sprinkle half the cinnamon sugar evenly over the surface. Top with the remaining cake mix and sprinkle over the remaining cinnamon sugar.

If you wish you can divide the remaining banana in half lengthwise and gently place on top of the cake at this stage. Don’t press too hard – I found mine sank to the bottom of the cake, so didn’t look as pretty as I’d hoped – and the cake would still have been delicious without!

Place the tin into the oven and bake for 60-65 minutes or until golden and a skewer inserted in the cake mix (try and avoid the whole banana if using!) comes out clean. Cool in the tin before removing the cake to a wire rack. Delicious warm with cream and crème fraiche as a dessert, or equally good cold with a cup of tea – and like the previous recipe, the banana flavour just gets better and better as it matures….

Banana loaf

Let me finish with a few more pictures of this weekend’s glorious walk at Sheffield Park, a National Trust garden not far from here. I always try and go at this time of year as the autumn colours are so fabulous. My own garden can’t compete with the grandeur and magnificence of this landscaped park, but it’s good to take time out and go and enjoy other people’s creations for a change. Just stunning…

LakeAutumn walk

Lake and trees

 

 

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All Change for Autumn

Sheffield Park A's photo - colours

I love autumn, but it’s hard to predict what the weather is going to do from one day to the next! We’ve had a very mild spell recently down here in East Sussex, so the gardens are still full of late bloom and the autumn colours have been spectacular. Last weekend we managed to fit in a trip to nearby Sheffield Park (above), a National Trust property renowned for its fantastic foliage at this time of year and were rewarded with a fine sunny afternoon and plenty of photo opportunities. This weekend, it’s still unseasonably warm, but we’ve had so much rain, so no photo shoots today. Yesterday it poured all day long, just letting up in time for our annual village bonfire and fireworks – we didn’t need gloves or hats to watch the spectacle, but wellingtons were definitely in order to negotiate our way through inches of mud and slurry combined! Pity the poor girl I saw tiptoeing through the quagmire in her Ugg boots…..

Today’s been a typical November day: dank and gloomy, but at least dry enough for me to venture out and finish planting up my winter pots. I started a few weeks ago, but the remainder were full of nasturtiums and fibrous begonias and still flowering merrily away. Tulips, too, don’t mind waiting until November to go in, so I wasn’t unduly worried, but I’m glad to have that job ticked off my list now. This year, I’ve gone for two doubles, Antraciet (dark red) and Chato (a deep magenta-pink paeony-flowered beauty), and singles Jan Reus (deep crimson), Request (a scented deep blood orange) and Atlantis (ivory with purple feathering), all ordered from Sarah Raven as usual. I’d kept my daffodil and crocus bulbs from last year, so just mixed them in too. Next year I really will have to order some new oak barrels, as my faithful bulb planters must be getting on for 20 years old now and are definitely showing signs of wear…. I finished the pots off with violet pansies, still going strong in the mild weather, and primroses divided from the garden. Should be a lovely show in spring!

Autumn walk Nov 2015

There’s very little time for gardening at this end of the year once the clocks have gone back, especially by the time I’ve fitted in two dog walks in the limited daylight hours. Still time, though, to nip down to the allotment and bring back handfuls of fresh rocket, coriander, parsley and dill, a perfect head of calabrese, some giant leeks and yet more windfall apples. The beans have all but finished, after a late start, but we really need a frost before I can make a start on the parsnips!

Time, instead, to head back into the kitchen and make some cake for afternoon tea in the late afternoon – I won’t say in front of the fire, as it’s far too warm! This is one of my sons’ favourite tray bakes, originally from a Delia Smith recipe booklet issued in the early 2000s for Comic Relief’s Red Nose Day. Perfect with a cup of tea…

Marbled Energy Bars

Marbled energy bar

150g dark chocolate, chopped

150g white chocolate, chopped

100g pecan nuts (or nuts of your choice)

125g dried apricots, chopped (or dried cranberries are nice)

150g oats

25g Rice Krispies

25g bran flakes, lightly crushed (or use corn flakes for a wheat-free option*)

75g raisins (or sultanas)

1 tsp maple syrup

½ can (approx. 150 ml) condensed milk

Heat the oven to 160°C / Gas 4. Toast the pecans on a baking tray for 7 minutes, leave to cool, then chop roughly. Mix together the oats, chopped apricots, pecans, Rice Krispies, bran flakes and raisins in a large bowl. Warm the condensed milk and the maple syrup in a small pan and pour over the dry ingredients. Mix together well and turn into a baking tin measuring 30 cm x 20 cm x 5 cm, pressing down firmly. Cook in the pre-heated oven for 20-25 mins until golden. Leave to cool.

Melt the chocolate separately in bowls over simmering water as usual (or use the microwave with great care, heating for minute-long burst each time!). Put spoonfuls of each molten chocolate dotted over the cake, alternating the white and dark chocolate. Make sure there are no gaps, then take a skewer and swirl the two chocolates together using a zigzag motion to create a marbled effect. Chill in the fridge until set, then cut into 16 bars. Scrumptious!

* Note that proprietary corn flakes are not guaranteed wheat-free, so make sure you buy special gluten-free ones (and oats, for that matter) if baking for coeliacs.