Our banana and coconut bread finished so quickly! That this morning I made another batch. However I wanted, “actually rephrase” My four year old wanted a lemon drizzle cake and there was NO WAY! he was going to have lemon drizzle cake for breakfast !! So yours truly, came up with an alternative in the form of a lemon and banana shiny drizzle bread!
I must admit to myself that this is a really really good tasty and healthy recipe and can definitely be eaten for breakfast by all. He was satisfied with the lemony tang and I was ecstatic with the banana content, which will see him through his day
The recipe is simply My Banana Coconut Loaf but omitting the desiccated coconut and adding a lemon sugar syrup at the end whilst the bread is still hot
To make the lemon syrup : Melt 3 to 4 tablespoons of icing sugar in the juiceof one fresh lemon on a slow heat. Once all dissolved, just pierce the bread with a fork and pour over the syrup, this way it will absorb into the bread and a yummy combination will emerge.
Enjoy this bread as much as we are friends, have a beautiful weekend, see you soon! Much love, D x
When I see potential ingredients waiting to be used, I don’t hang about! I had to turn a couple of lonely ripened bananas into something more yummy. Then the ideas started flowing and I decided on a banana loaf with coconut. Quick, satisfying and a sweet comfort on this winter morning that looks like spring time but is still holding onto the winter temperatures!
I distributed most of it amongst some friends, I hope they enjoyed it! It’s great that it’s low in fat and the moisture and decadence comes from the lush bananas. Do let me know how you like it. Have a wonderful day, much love D x
Who doesn’t love smashed potatoes?They are not the lightest side dish, but they taste amazing. This recipe is my father’s, it’s light and delicate. It is perfect to be served not only with meat, but also with fish. Be prepared to the fact, that once you get used to fresh purèe, you won’t be able to eat the pre-cooked one sold in the supermarket.
One trick: you can always boil potatoes with the skin: when you smash them, the skin get trapped in potatoes masher and doesn’t pass through.
Time: 1 hour preparation + 15 min cooking
Ingredients: [ 4 portions]
700 gr boiled potatoes
50 gr grated Parmesan cheese
2-3 glasses milk
2 spoons butter
pepper, salt, fresh parsley,nutmeg
1. Boil the potatoes until they are soft. You can use normal pots or, if you own it, a pressure cooker.
I make cheese and tomato quesadillas a lot but I’m trying to up my fibre intake and I thought beans were the way to go. I didn’t want to cook the beans twice over, so prepped a quick filling within minutes. This way the beans remain nutritious and I’ll have a happy healthy me!
They were really yummy that I ended up eating more than I should have. I really have to start controlling my portion control!…Today we are having chilli and mushroom penne. I’m already thinking about our next meal! I am terribly addicted to food! Lol!
See you all soon with the pasta recipe, much love, D x
1 tin butter beans, drained & rinsed
1 onion chopped crescent shaped
2 plum tomatoes sliced thinly
2-3 handfuls of grated cheddar cheese
1 tsp cumin & coriander powder
Sprinkling of chilli flakes and garlic powder
Salt to taste
Olive oil to pan fry
Ready made tortillas
Take all the ingredients apart from the oil and mix well, until all is combined and nicely coated/seasoned
Heat a non stick frying pan on a medium heat with a little olive oil. Place the tortilla in the pan, add a few tablespoons of the butter bean mix on one half and fold over
Cook on both sides until the cheese has melted and the beans have warmed through
Going back 10 years, it was a Saturday and I was at work. It was a busy day and made even more busier by the delivery people that were dotting in and out bringing big, luxurious Valentine gifts for the girls at work. Everytime one walked in I would hold my breath in anticipation…had my boyfriend of 5 months sent me a Valentine’s surprise?! No! 😦
I had told my parents if anything arrived for me at home, then please call me. I didn’t get a phone call either. So the day ended and I slowly made my way home! I walked into our lounge upset only to find a incredibly massive bunch of roses with these unique feathered leaves adorning the corner of the room!
He had remembered and it meant so much especially as my boyfriend was working in New Zealand at the time. We didn’t get a…
Do you fancy a taste of a barbecue Summer with a funky take on Indian cuisine, well then! This recipe is for you! I have just literally finished taking my last bite of corn with my spicy coriander and lemon chutney I just made. I couldn’t wait at all, to share this with you. If you have these ingredients…you must try this NOW!
It’s so healthy, filling and above all super tasty. Especially as an addition to a meal or in its own. Next time I want to team it up with some baked sweet potato wedges. My creative juices are flowing…I have many more recipes to write up! Better get down to it!
Until then, much love, D x
1 bunch fresh coriander
1 red bell pepper
3 cloves garlic peeled
1 green chilli
1 tbsp Sunflower oil
Lemon juice to taste
Salt to taste
Sweetcorn on the cob pre grilled
This is the easy bit! Just place all the ingredients into a food processor and blitz for a couple of minutes until you get a grainy paste.
Don’t worry about stalks of coriander not being crushed, this way there is more flavour
Smother the chutney onto the corn, making sure all is covered. Now ready to sink your teeth in? ENJOY!