Banana Bread - MS Word document for downloading

To me, one of the beauties of this delicious Banana Bread recipe is that it can be cooked at the same time as reheating one of the casseroles I cooked on Sunday with the roast, thus making really economical use of the heat in the top oven. It takes 1 hour at 180C- Gas Mark 4. It’s quickly put together and freezes really well. Serve thinly sliced, with a little butter (or a lot!) and preferably freshly made.

You will need a 1 kg (2lb) loaf tin (9″x5″)

Preparation time: 10 minutes (by hand)

Cooking time: 1 hour Read more »

Chocolate (Walnut) Brownies - MS Word document for downloading

Measuring out the ingredients accurately does take a few moments with these delicious Chocolate Brownies, but then you just mix them altogether ever so quickly, even if you are not using a food processor. This recipe makes two trays - pop one batch in the freezer, where it will stay happily for 4-6 months, if it gets the chance!

This also makes a delicious pudding, served warm, with a little cream.

A friend asked me yesterday how I had the energy to do all the cooking I do when I get in from school and where do I find the time? It’s simple, really. I try to make good use of oven heat and my time. So, if, for example, I was reheating one of the casserole dishes, like the Devilled Chicken, I would only need to prepare vegetables to accompany the first part of the meal. I might decide to make these Brownies and cook them in the main oven with the chicken, serving a small portion as a pudding that evening. Read more »

Teabread - MS Word document for downloading

This Teabread is so easy. It’s beautifully moist (very more-ish!) and great in lunch boxes. It can be eaten with or without butter. I definitely prefer it with butter!

Preparation time: 5 minutes the night before you want to make it and 5 minutes the next day.

Cooking time: one and three quarter hours

Tin size: either a 7″ round or a 2lb loaf tin: 9″ (22.5cm) x 5″(12.5cm) x 3″(7.5cm)

Some people seem to find cake making difficult. Provided you measure the ingredints accurately, use the correct oven temperature for the size of tin suggested and time the cooking carefully, you really can’t go wrong! I offer you two tin sizes with this recipe - the choice is yours! Personally, I think it looks more like a teabread in the loaf tin and more like a fruit cake in the round tin, but it really doesn’t matter which you use. Read more »