Chocolate banana cake

Adding chocolate to a classic banana bread recipe will make it delicious one.You can serve 8 to 10 by this recipe.

Ingredients for this recipe

250g plain flour

25g cocoa powder

1 tsp baking powder

¼ tsp bicarbonate of soda

200g/7oz golden caster sugar

2 free-range eggs, beaten

2 very ripe bananas, peeled, mashed

125g/4½ butter, melted

100g/3½oz good-quality white chocolate, chopped

50g/2oz toasted chopped hazelnuts

pinch salt

Preparation method of Banana cake

• Preheat the oven to 180C/350F/Gas 4. Grease and line a loaf tin.
• Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and mix until well combined.
• Mash the bananas in a separate bowl, stir in the eggs and melted butter.
• Fold the banana mixture into the flour mixture until just combined. Fold in the chocolate and nuts and spoon the mixture into the loaf tin.
• Bake for 50-60 minutes, or until the cake is risen and a skewer inserted in the centre comes out clean. Remove the cake from the oven, cool on a wire rack for 10 minutes, then remove the cake from the tin. Serve in slices.

Lamb curry

 

This Indian dish is very easy to make. 

Ingredients for lamb curry

1.5kg lamb shoulder, boned weight, cut into cubes

2 tbsp vegetable or sunflower oil

4 tbsp medium Indian curry paste

generous knob of butter

2 onions, thinly sliced

1 cinnamon stick

6 cardamom pods

400g chopped plum tomatoes

1 tbsp tomato purée

300ml/½ pint lamb or chicken stock

400g/14oz can chickpeas, drained

125g/4½oz baby leaf spinach, well washed

How to Cook lamb curry

• Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge.
• Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste. Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown.
• Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour - it doesn’t have to be browned.
• Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid.
• Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 – 1½ hours, until the lamb is very tender and the sauce is rich and thick.
• Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste.
• Add the spinach, stirring the spinach leaves into the curry until they wilt.
• Serve the curry with your favorite rice, breads and chutneys.

Homemade Asian spice crackers

 

Crisp salty-sweet crackers perfect for snacking .by this recipe you can make 30-40 piece of crispy spice crakers.you will need 30minute for preparation and 10to 30 minute for cook.

Ingredients for Crispy Crackers

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tsp black peppercorns

1 tbsp fennel seeds

½ beef stock cube

1 tsp sesame oil

90g/3¼oz butter

½ garlic clove

300g/10½oz plain flour, plus extra for dusting

2 tsp sugar

2 tsp salt

You have to do this

• Preheat oven to 210C/425F/Gas 7. Line a baking tray with non-stick parchment.
• Grind the spices in a pestle and mortar to a coarse powder, then transfer to a food processor and blend with the stock cube, salt and sugar.
• Melt the butter together with 90ml/3¼fl oz water and the sesame oil. Pour the mixture into a bowl and stir in the spices and garlic. Finally add the flour and mix well to combine.
• Roll the dough out on a lightly floured surface to a ½cm/¼in thickness, prick evenly all over with a fork, and cut out in 5cm/2in circles. Transfer the crackers to the lined baking tray.
• Bake for 9-12 minutes until golden-brown and crisp.