The Best Ever Banana Bundt

Chai point outlets have some amazing banana cake available. To make a similar one I have searched and sifted high and low for a recipe that comes close, Hummingbird High by Michelle Lopez had this recipe. She rightly calls it the best ever banana bundt – the bananas, the brown sugar and the sour cream makes this cake super moist and it indeed tastes better the next day because the flavours intensify.

Here’s how to make this cracking of a bundt cake

INGREDIENTS:

• All-purpose flour 3 cups (383 grams)
• Baking soda 2 teaspoons
• Salt 1 teaspoon
• Sour cream, at room temperature 1 cup (227 grams)
• Vanilla extract 1 Tablespoon
• Unsalted butter, at room temperature 1 cup (227 grams)
• Light OR dark brown sugar 2 cups tightly packed (425 grams)
• Eggs, 2 large at room temperature
• Very Ripe and peeled bananas 397 grams (That’s around 1 ¾ cups mashed bananas, from around 3 large bananas or 4 medium ones)

For the Honey Glaze

• Confectioner’s sugar, sifted – 1 ½ cup (170 grams)
• Honey – 1 ½ Tablespoons
• Whole milk – 1 ½ Tablespoons
• Salt – ¼ teaspoon

Steps to make the batter:

In a medium bowl, whisk together the flour, baking soda, and salt. In a liquid measuring cup, whisk together the sour cream and the vanilla. Cream the butter and sugar until light and fluffy. Using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully mixed through, scraping down the bottom and sides of the bowl after each addition.

With the mixer still on low, add the dry ingredients in three parts, alternating with the wet ingredients in two parts, beginning and ending with the dry ingredients. Beat until just combined, then scrape down the bottom and sides of the bowl once more, then beat on low for an additional 30 seconds. Add the bananas a handful at a time and beat until broken into pieces and distributed evenly throughout the batter, about 1 minute. Scrape down the bottom and sides of the bowl once more and beat on low for an additional 30 seconds.

Generously spray or grease a 10 cup capacity bundt pan with oil or butter and flour it Immediately pour the batter into the prepared bundt pan. Place into the oven and bake for 65 to 75 minutes, or until a skewer inserted into the cake comes out with a few crumbs attached. Cool on wire rack for 10 minutes. After 10 minutes, place a serving plate or second wire rack over the bundt cake and flip the cake to turn it out of its pan. Cool completely before glazing.

Once the cake is cool, make the honey glaze. In a medium bowl, whisk together the confectioners’ sugar, honey, milk, and salt for the glaze until smooth. Pour the glaze over the top of the cake and use an offset spatula to spread it into a thin layer on top of the cake. Let any excess glaze drip off and transfer to a wire rack to dry for 1 to 2 hours.

Serve at room temperature. The assembled banana bundt cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 3 days. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out.

Rise UP in 2024

As 2024 is almost here and we enter the new year with newness and uncertainty about what the year will bring, I encourage you to find a word or verse for 2024. This will help you stay rooted, guided, and grounded. While it’s important to have our word, we also need to learn to go with the flow and trust in God, knowing that He won’t lead us in the wrong direction.

Don’t let the challenges bring you down or steal your joy and peace. Instead, rise up by believing in God’s truth for your situation. God’s word gives you strength in your weakness, guides you when you’re unsure, and provides hope to keep moving forward. Our God is capable of doing anything for you.

When you feel overwhelmed, stand firm against the enemy that seeks to bring you down. Speak against every negative thought, mindset, and stronghold that tries to hold you back and hinders you. Remember Psalm 34:17-18 “When the righteous cry for help, the Lord hears and delivers them out of all their troubles. The Lord is near to the brokenhearted and saves the crushed in spirit.”

To be able to rise up you need to acknowledge and accept your situation. Spend some time thinking about the current and have a thorough understanding so that you can come about with the right approach and right solutions. 

Get your next steps from GOD by praying and getting his strength, peace, wisdom and your word over your situation. Joshua 1:9 “Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the LORD your God will be with you wherever you go.”

Psalm 32:8 “I will instruct you and teach you in the way you should go; I will counsel you with my eye upon you.”

Know that no matter the outcome that GOD says in Jermiah 29:11 “For I know the plans I have for you,” declares the LORD, “plans to prosper you and not to harm you, plans to give you hope and a future.”

Proverbs 3:5-6 “Trust in the LORD with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight.”

God is not done with you YET so let 2024 be a year for you to RISE up over every phase, and season that you are faced up with and come out that much for stronger, resilient, mature in your faith and a better version of yourself that the LORD can purpose greater accomplishments for HIS kingdom.

Happy New Year!

Berried Pannacotta

The thing about this dessert is that it comes down to three factors: the jiggle, the cream and the sweetness. The perfect and easiest make ahead dessert – Pannacotta in Italian stands for “cooked cream“.

I have paired the pannacotta with stewed strawberries and blueberries because they were the berries of the season.

INGREDIENTS:

• 4 cups heavy cream or half-and-half
• 1/2 cup or 100 grams sugar
• 2 teaspoons of vanilla extract or 1 vanilla bean, split length-wise
• 4 teaspoons powdered unflavoured gelatine
• 6 tablespoons (90ml) cold water

For the Strawberry Sauce:

• 450 grams Strawberries, rinsed, hulled and thickly sliced
• 1/3 cup granulated sugar
• 1 Tbsp lemon juice (from 1/2 Lemon)
• A handful of fresh blueberries

Steps to make the cream

Heat the heavy cream or half-and-half and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. (If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing). Lightly oil eight custard cups (or similar vessels) with a neutral-tasting vegetable oil. Sprinkle the gelatine over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. Pour the very warm Panna cotta mixture over the gelatine and stir until the gelatine is completely dissolved. Divide the Panna cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours – but they may take at least four hours. If you’re pressed for time, you can pour the Panna cotta mixture into wine goblets or drinking glasses so you can serve them in the glasses, without unmolding. Run a sharp knife around the edge of each Panna cotta and unmold each onto a serving plate. If your molds have curved sides, run a small, thin-bladed flexible silicone spatula around the inside of the mold or cup to release the Panna cotta. Serve with the berry sauce.

Steps to make the Strawberry Sauce

In a medium saucepan, combine sliced strawberries, 1/3 cup sugar and 1 Tbsp fresh lemon juice. Place over medium heat and bring the mixture to a boil, stirring occasionally. The strawberries will release juice without any mashing required. Reduce heat and simmer 20-23 minutes or until sauce is thickened, stirring occasionally. Drop in a handful of blueberries and allow to sit in the liquid so that plump up a little bit more. Remove from heat and cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more after refrigeration.

Ponderings over Tea

Image Source:Photo by Jen P.

Brewing tea first thing in the morning is therapeutic for me. When it comes to the first sip, there is a sense of calmness and a sort of awakening that starts me up to plan and prepare for the day. Now, the gap between that first sip and the second sip is when I feel the universe conspires against me. It’s a whirlwind of bustling activities….

The doorbell rings, the grocery delivery guy decides to turn up early, my younger son would be asking me where his sock or pencil is, the maid comes in, the phone rings with my mum on the other end asking me what I’m cooking for breakfast or she would be updating me on the activities that are lined up for her….I believe it’s the same story in each of your households too and everything doesn’t have a sequence but it all has to happen at one go.

On one day I decided to get up a little early and have my tea with a little more appreciation and a little more slowed down. Between each sip is when it dawned on me that I needed to change the way I approach things, the way I think, the way I process and do things in a way that would be productive and not overwhelming because I did get burnout.

I must confess I have struggled with things like perfection, I need things to be systematic and organized and when they are not, I’m a mess first in my mind which then translates to my body language and what comes out my mouth are lethal and as good as what an AK47 can achieve which I am guilty of.

While the tea became cold these are things that came to me in the quietness:

How it is important to start the day with prayer – We ask God to give us this day our daily bread, which means HE wants us to be reminded that HIS mercies are new every morning and it is not just about food and sustenance, but everything we need to for the day by HIS grace and HIS holy spirit to help us get us through. [ Matthew 6:11 Give us today our daily bread ]

Why we should read the word more – We should dig a little deep into HIS word and get it to set the pace and tone for the day. Be expectant in your heart to receive because it may not be always what we want, yet it is HIS word for us.

Let whatever you do be not about perfection, but about excellence – Perfection is all about receiving acceptance and recognition and the applause. It is also unnecessary pressure. On the contrary, excellence is about accomplishment and fulfillment that cultivates a sort of humility and giving it your best efforts.

Slow down and not clutter the day – Write down what’s imperative to get done for the day and not what all can get done in a day. Instead span out things over weeks, probably over months too.

Managing your energy – This is something I learnt from a podcast from Craig Groeschel. He says Energy management is a science and an art. Most people tend to understand the science: if you get adequate sleep, exercise, and eat a healthy diet, chances are you’re going to create more energy. But it’s also an art. Divide the tasks and things to get done depending on your energy levels so that you know you are productive and effective through the course of the day. You feel a lot more at peace and more accomplished.

Living out on Purpose – At the end of it all it is also not about how effectively you managed everything home wise and workwise. Remember Who called you and why you do what you do. Be conscious not to waste precious moments dreaming and wishing you were somewhere else. But be able to use the time, energy, talents, and dreams God has placed in your heart to bring Him glory and to be able to live on purpose right where you are at and at whatever it is that you are doing in the different capacities HE has given you!

“Tea time is a chance to slow down, pull back and appreciate our surroundings.”

– Letitia Baldrige

Season through the Disappointments

Image Credit: Photo by Nik on Unsplash

When disappointments hit you, it feels like an eternity to be able come out what you have experienced. They hurt and there is no denying about that – there is a pang attached with all that happened.

As a family right from 2019 we went through a series of battles that were posed against us in every level and every possible area of our life. From marriage to children to parenting to our finances and health. I don’t think anything was left untouched. To make matters worse the sudden lockdown, the fear of sickness and everything associated just happened and there you have it, we were just barraged.

We felt we were being attacked straight out of the movie 300, where the Persian arrows were shot all at once. Though in the movie the Spartans used their shield to defend themselves from the onslaught, in our case we just looked at our arrows with distress merely because there was no time to process all that was going on around us. Everything we were posed with all were hard to deal with, heavy for us to bear to a point it was overwhelming. There were too many things to fix and still needs fixing. Yet, (let me pause there a bit) it is in those moments of desperation and absolute hopelessness God intercedes when we cry out to him.

I want to share with you how we dealt with things and how we are still overcoming things bit by bit.

Acknowledging the pain that you are going through. No one likes to be exposed and feel vulnerable. The pain is real. Thus, there is need to acknowledge and accept it and coming to terms with it.

Get help. Reach out to people you know you can trust but not just that…you should be able to know your situation is safe with them. If you have friends, you know who wouldn’t judge you and your situation but be there to help you emotionally, spiritually and physically enable you through it all? Then those are the ones to get your help from. Some situations warrant counselling and professional help. We need that as well to help think and cope better.

Reach into God. There is nothing more warranting than reaching deep into His counsel and His wisdom to be able to go through what you are experiencing. The righteous cry out, and the Lord hears them; he delivers them from all their troubles. The Lord is close to the brokenhearted and saves those who are crushed in spirit .Psalm 34:17-18. This verse is true only when you know that the one thing that will relieve you, is from the Word. This is something that I personally experienced with God.

Praying. Praying is like breathing… prayer is also an everyday all the time conversation with your maker and creator. Just acknowledge the Lord in your life and take advantage of every small opportunity be it while driving, while doing the dishes, waiting somewhere – just connect with HIM and pour your heart out to HIM.

Look ahead. Perspective is everything isn’t it? Just when you think you are at the end of the line and you cannot take a step further is when God has his way of saying I’m not done with you yet! Romans 8:11. The Spirit of God, who raised Jesus from the dead, lives in you. He is not done with you, there is much more to you than just the setbacks you are going through.

Remember your disappointments are moments, phases of life for us to endure and learn from. They are not meant for us to stay or remain and nor are they are meant to be our end. These things come to us to so that we know this is beyond us and that we require more than human strength to be able to season through. That is the beauty of our GOD – when you think you would not be able to get back or be able to bounce back is when GOD has his ability to just comfort, strengthen, build, redeem us from those big setbacks.

Image Credit by Kelly Sikkema on Unsplash

Chocolate Olive Oil Mousse

This is a super smooth, luscious and rich mousse. Use a good quality olive oil along with dark chocolate with 70% cocoa solids to render in that quality of this mousse.

INGREDIENTS – [This recipe is adapted from Nigella Lawson]

• Bitter Dark Chocolate – 150 grams
• Olive Oil – 100 millilitres
• Eggs – 4 at room temperature
• Salt – a pinch

• Sugar – 50 grams (which I substituted with good quality of honey which is about 2 tablespoons full)

Steps to make the Mousse

You will need 6 x 100ml/ 6 x 1/2 cup ramekins or 8 espresso cups.

Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure – either way – you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil to combine and set aside for a moment. Whisk the egg whites and a pinch of salt in a grease-free bowl until you have firm peaks. Set aside for the moment.

In another bowl, large enough to take everything later, whisk the yolks, honey (or sugar if that is what you are using) and ¼ teaspoon of salt until pale, thick and about doubled in volume. You don’t need to clean the beaters when going from whites to yolks.

Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible. In a rather freeform way, gently spoon the mousse into your ramekins or glasses. To get the right texture – soft and satiny, rather than set like a more traditional mousse – you can either refrigerate for 20 minutes then eat straight away, or for exactly one hour and then take out to come to room temperature for 40 minutes before eating.

Easy Creme Brûlée

A dessert made with kitchen staples which is a creamy custard and cracking sugar top and there are no words to describe the sound effects. Creme brulee literally means “burnt cream.” So lets look at what you need to make this luxurious cracking dessert.

INGREDIENTS:

• 5 large egg yolks
• 3/4 cup or 150 gram granulated sugar, divided
• 3 cups or 720 ml heavy cream or heavy whipping cream
• 1/2 teaspoon espresso powder (optional )
• 1/4 teaspoon salt
• ½ teaspoons pure vanilla extract

Steps to make the crème:

Preheat oven to 325°F (160°C). Whisk the egg yolks and 1/2 cup (100g) of granulated sugar together. Set aside. Bring a small kettle or pot of water to a boil. You’ll need hot water to pour into the baking sheet for the water bath.

Heat the heavy cream, espresso powder, and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the vanilla extract. Remove about 1/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks whisking so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream. Place ramekins in a large baking pan. If you don’t have 1 pan large enough, bake them in a couple pans. Divide custard between each ramekin, filling to the top. Carefully fill the pan with about a 1/2 inch of the hot water. Bake until the edges are set and centres are a little jiggly. The time depends on the depth of your ramekins. Begin checking them at 30 minutes. Remove pan from the oven and, using an oven mitt, remove the ramekins from the pan. Place on a wire rack to cool for at least 1 hour. 

Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days before topping. Using the remaining granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelise the sugar with a kitchen torch and serve immediately or store in the refrigerator for up to 1 hour before serving. Caramelised topping is best enjoyed right away.

Dealing with the M – INLAW

There isn’t a single person I know that doesn’t groan, laugh or say out their bad stories about their M- inlaw. What we need is to find middle ground and find the balance to prevent parent meddling and ensure there is a healthy respectable relationship amongst everyone.

Here are some ideas:

1. LISTENING. For a change try listening to them and try not getting defensive about what they say. Think about it? What’s the harm in listening to their tips and tricks in doing things? Or better treat them as grandma stories.

2. LET HER BE. She loves your spouse and the kids and she would do anything to make them happy. So let her bake that cake or make that curry your family likes the way she prepares it. It makes her feel important and wanted into your family.

3. SHOW THOUGHTFULNESS AND RESPECT. Find a hobby to do together, or share the same interest. Take her out on a meal or buy her something nice. Make an effort to bond. Find out from her on how differently she did things, because there might be a thing or two for us to pick up as well. Respect her because she is mother of your spouse, put yourself in her shoes. You wouldn’t want to be disrespected, humiliated or belittled. She comes with her share of experience in certain things more than you do, so give her credit for those things.

4. INCLUDE HER. It is important to allow her to be a part of your kid’s achievements and big events. and allow her to celebrate those victories with you as well. Also, allow her to pitch in when she asks and allow her to help you when ever you think you need it. We need to be a little mindful and just let her be.

5. SET UP BOUNDARIES. You should have a word with her on the way you parent and discipline your children or on how you keep your kitchen or do stuff around the house. She should know you have your ways and reasons behind the things you do. Be sure to communicate that you would like to host them over on holidays or important events so that expectations are set and met accordingly. Ensure your spouse is around when you have those talks. That way there is open communication and the focus is not on who is doing what but doing things together as a big family.

Ephesians 4:32 Be kind to one another, tender-hearted, forgiving one another, as God in Christ forgave you

6. BE AT PEACE AND LET GO. They may have been sarcastic, critical and possessive. Why not talk it out and let them know what caused the hurt and wounds and allow your-self to forgive those instances and moments. Be at peace with the past and let the bygones be bygones. 

Ephesians 5:4 Let there be no filthiness nor foolish talk nor crude joking, which are out of place, but instead let there be thanksgiving

7. ACCEPT AND MOVE ON. The relationship is never going to be ideal but one thing we can offer is grace. We may not be able to change the way others behave, but how we respond to their behaviour is our choice. 

Ephesians 4:29 Let no corrupting talk come out of your mouths, but only such as is good for building up, as fits the occasion, that it may give grace to those who hear. 

Ephesians 5:4 Let there be no filthiness nor foolish talk nor crude joking, which are out of place, but instead let there be thanksgiving.

Gordon Ramsay’s Sausage and Caramelised Onion Hot Pot

I bought the pork sausages from New Karnataka Ham Shop at Kammanahalli for this dish and they usually stock every sort of meat possible. This recipe is from Gordon Ramsay’s book Ultimate Home Cooking. Let me be a bit more precise and say this is on page number 180. I have created a personal challenge to cook everything from his book. I just find it all fascinating. So this is the 4th recipe I’m trying and love how this dish turned out.

INGREDIENTS:

• Olive oil, for frying
• 8 best-quality pork sausages [ I used about 12 sausages because the ones I got are quite small]
• 2 knobs of butter [2 tablespoons and a bit more]
• 2 Red Onions, peeled and sliced
• 1 tablespoon brown sugar
• 3 thyme sprigs if you get fresh, if your using the dried version then a tablespoon would do
• 150 grams of button mushrooms, cleaned and quartered
• 2 tablespoons balsamic vinegar
• 200 ml red wine
• 200 ml beef stock
• Small handful of parsley, roughly chopped
• Salt to taste and freshly ground black pepper

Steps:

First step would be to snip the ends of the sausages where it is tied. And place them in a pot of boiling water. Allow them to sit for about 10 mins and drain them over a small colander and then proceed with the recipe.

Preheat the oven to 180º C. Place a large ovenproof casserole dish over a medium heat. Add a dash of oil and fry the sausages until coloured all over. Transfer to a plate and set aside. Add the onions and a couple of knobs of butter to the empty casserole dish. Stir in the sugar and thyme, then cook for 10–15 minutes over a medium heat, stirring now and again until the onions are completely caramelized. Toss in the mushrooms and cook for 5 minutes. Add the vinegar and cook for a further 5 minutes. Add the cooked sausages and red wine to the dish, bring to the boil and bubble for 4–5 minutes to burn off the alcohol and reduce slightly. Add the stock, bring to the boil, then transfer to the oven for 18–20 minutes uncovered until the sausages are cooked through and the sauce is thick. Sprinkle the finished dish with parsley and serve with some buttered sautéed cabbage.

Lemon Ricotta Cake

The lemon ricotta recipe was an emailed recipe from a baker friend. I trust Lesly’s verdict on this which in her words were “It’s YUM”. My verdict: “It’s YUUUUUUMMMMMMYYYYYY” and it’s the same verdict right from neighbours, to friends, to office friends, colleagues and family every single time this is baked. A favourite recipe and a favourite cake here over the years it has never failed to please anyone. The ricotta renders the soft texture to this cake scented with the lemon or lime zest just makes it absolutely delicious. 

INGREDIENTS:

• Caster sugar – 175 grams
• Butter – 175 grams, plus extra for greasing
• Zest of 4 un-waxed lemons
• Eggs – 3, separated
• Ricotta cheese – 250 grams
• Self-Risng flour – 125 grams , plus extra for dusting
• Baking powder – 1 teaspoon
• Icing sugar, to dust
  To serve
• Blackberries
• Clotted cream

Steps to make the batter:

Preheat the oven to 180C/gas 4. Grease a 18cm cake tin with butter and dust with flour. Beat the sugar and butter until light and fluffy – you can do this in an electric mixer or in a bowl using a wooden spoon. Beat in the lemon zest, add the egg yolks and ricotta and beat in until well combined. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold these into the main mixture and stir in the flour and baking powder. Spoon the mixture into the prepared cake tin and smooth the top. Bake for 35 minutes, or until risen and golden-brown in colour. Test the cake by inserting a skewer into the center – if the skewer comes out clean, the cake is cooked. Cool the cake on a wire rack and dust with icing sugar. Serve with fresh blackberries and clotted cream.

Banana Cranberry Loaf

A festive bake to make with the cranberries studded makes it a delight. Easy to whip up and because it has bananas the cake is moist. A regular banana loaf can be sort of boring but this one adds a little to the texture with bursts of cranberries and mixed peel coming through. It’s also a wee bit zingy with the dash of orange juice. Perfect for the holiday season!

INGREDIENTS

• Self- rising flour – 1 1/4 cups
• Brown sugar – 3/4 cup 
• Baking powder – 1/2 teaspoon 
• Bananas – 2 mashed
• Chopped candied peel – 1/3 cup 
• Mixed nuts – 2 tablespoon 
• Orange juice – 5 – 6 tablespoon
• Dried Cranberries – 1/4 cup 
• Eggs – 2 lightly beaten
• Any non- flavoured oil – 2/3 cup (canola, vegetable oil)
• Grated rind of orange – 1 whole orange
• Icing Sugar – 3/4 cup sifted

Steps to make the batter:

Preheat the oven to 180 C. Grease a 9 inch loaf pan with butter and line the base with parchment paper. Sift the flour and baking powder into a mixing bowl. Into a another mixing bowl add sugar, bananas, chopped candied peel, nuts and cranberries and fold. Stir in the orange juice, eggs and oil together until thoroughly blended. Add this wet mixture to the flour and baking powder and fold well. Pour the mixture into the prepared pan and level the surface with a spatula. Bake in a preheated oven for about 1 hour, until firm to touch or until the skewer comes out clean. Turn out onto a wire rack and let it cool completely. 

Steps to make the icing

Mix the icing sugar with a little water and drizzle the frosting over the loaf. Sprinkle orange rind over the top. Let the frosting set before serving into slices.

Banana Date Fingers

The usual with about to rot bananas is making a banana bread or banana muffins and then pair with nuts or fruit or chocolate chips. I was wanting to try out something really different, so while searching and scouting through recipe books and notes, there I find on page 60, from my handed down recipe books called Cake and Cake Decorating by Jill Spencer “The Banana Date Fingers”. There fingers are utterly delicious things, like melt in the mouth little goodies. These are perfect to be sent over to friends or as a gift too (hinting at an idea there….). Bake these delectables and give them a go and let me know how it turned out for you.

INGREDIENTS:

• Butter – 100grams
• Castor Sugar – 50 grams
• Egg yolk – 1
• Self-Rising Flour – 100 grams
• Ground Almonds – 100 grams

For the filling

• Bananas – 4
• Dates, stoned and halved – 225 grams
• Blanched Almonds – 50 grams
• Brown Sugar – 3 tablespoons
• Plain Flour – 25 grams
• Ground Almonds – 50 grams
• Icing Sugar

To make the base:

Cream the butter with the sugar until pale and fluffy. Beat in the egg yolk then stir in the flour and ground almonds to form a very soft dough. Press into the base of a greased 18cm x 28 cm swiss roll tin or a flat tin sheer and prick it all over with a fork. Bake blind in a moderately hot oven for 30-40 minutes and cool slightly.

To make the filling:

Slice the banana and sprinkle with lemon juice, mixing well. Add the remaining ingredients. Stir well and arrange evenly over the base.

To make the topping:

Whisk the egg with the sugar until thick and creamy. Sieve the flour over the egg mixture and fold in carefully with the ground almonds. Spread this mixture thinly and evenly over the bananas and dates. Bake in a moderately hot oven for 40 minutes until golden in color. Cool in the tin and cut into fingers when cold. Sieve icing sugar over the tops before serving.

Fig Custard Tart

Figs are a unique fruit resembling a teardrop. They’re about the size of your thumb, filled with hundreds of tiny seeds, and have an edible purple or green peel. The flesh of the fruit is pink and has a mild, sweet taste. Make a custard tart with these beauties and you have something ethereal for dessert.

INGREDIENTS:

For the pastry:

• Flour – 200grams
• Caster Sugar – 75grams
• Unsalted butter – 75grams
• Ground Almonds – 20grams
• Eggs – 1, separated
• Milk

For the filling

• Whipping cream – 300 ml
• Caster Sugar – 50 grams
• Egg – 1 and 2 egg yolks
• Figs – 5-6 with stalks trimmed
• Amaretto or any liqueur 1 tablespoon

Steps to make the pastry

Cream the butter and sugar together in a food processor until soft and fluffy. Add the egg yolk and process until well combined. Gradually add the flour and ground almond and bring the dough together with a drop of milk. Wrap the pastry in clingfilm and chill it for at least 2 hours. This dough will keep for several days.

Preheat the oven to 180C. Allow the dough to come to room temperature for a few minutes and then knead until pliable. Roll out the dough on a lightly floured worktop to about 2 mm thick and use it to line the base and sides of a 23cm tart tin 3 cm deep with a removable base.

Run a rolling pin over the top to trim. The excess pastry and trimmings can be reserved to patch the case once it is cooked. The pastry is fragile, so don’t worry f you end up partly pressing it into the tin. Line the case with tin foil and tucking it over the top edge. Fill it with baking beans or a dried pulse and bake for 15 minutes. Remove the foil and baking beans. If any part of the side has shrunk more than it should patch it with the reserved pastry. Brush the insides of the case with the egg white and bake for a further 10 minutes until lightly golden and again patch up any cracks that may have appeared before filling it.

Place the tart case on a baking tray to make it easier to transfer. Slice each fig into three cutting downwards, whisk the cream with the egg and egg yolks, 50 grams of caster sugar. Add in the amaretto and pour the cream mixture into the tart case. Settle the figs on top of the custard and sprinkle the remaining caster sugar. Bake them for 35 minutes until the custard is set and golden on the surface. Remove and leave the tart to cool.

‘I Don’t Know’ Season

Image Source – Matt Seymour

The ongoing pandemic has become completely virulent turning our country into a national chaos across states and across people. All this news about the virus, lack of oxygen, news of the death of familiar people, dear ones who have succumbed to this illness has caused stress, fear and  uncertainty about the future. The mind goes through an endless, tiring loop of emotions that surround the doom- and- gloom stories we hear. Whatever the situation is, it is unsettling because you feel helpless and you have to fight through in your mind and emotions to get through to the realities of what is surrounding you. 

The way to get through this whole thing is to remember, not to get stuck in the ‘why’s of things’ but to remember to focus on what God has AND that God can. Take a minute to think about this, He has been sustaining us through it all. Think back at all the months of HIS provision, HIS grace, HIS mercy, HIS goodness and HIS protection. Sure, the future does not look good at the moment and we may step into the I don’t know blues, but we can cling to God’s promise that the dark season will end and a beautiful season is just up ahead.

Image Source – Haydn Golden

Hebrews 4:16 says, “Let us then with confidence draw near to the throne of grace, that we may receive mercy and find grace to help in time of need.” 

He is leading us in hope, Jeremiah 29:11 says “For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.”

He is leading us in HIS power and in HIS goodness, Psalm 91:10 “If you say, “The Lord is my refuge,  and you make the Most High your dwelling, no harm will overtake you, no disaster will come near your tent.”

He is leading us in HIS grace and strength, Deuteronomy 31:6  Be strong and courageous. Do not be afraid or terrified because of them, for the Lord your God goes with you; he will never leave you nor forsake you.”

God’s promises reveal that He is close to us even in our ‘I don’t know‘. We will only understand the beauty and strength of this season after we persevere, endure and phase through it all. God has lessons for us and we’re getting to learn them now, in the middle of our ‘I don’t know’. All these are a part of God’s training ground, it is here now in your current circumstances — with the responsibilities He has entrusted to you, in the location He has placed you, alongside the people to whom He has assigned you.

God sees you. He has not forgotten you. And you can trust Him. This isn’t TIME wasted, and it is definitely not pointless if we are walking with God. Let us hold on and move closer to God in this hard season.

Stay Put – Stay Strong – And Don’t Give up Hope.

Image Source – Rishabh Pandoh

Norwegian Cinnamon Rolls aka Buns

You don’t need bad weather to be able to enjoy these beauties. If your in Bangalore then the unpredictable weather just makes it even better to be able to have these buns with your chai. The best part of this Nigella Lawson recipe is that it hardly requires any time to prove and you can practically multitask and get this batch of buns done in no time.

INGREDIENTS:

For the dough:

• Flour – 600grams
• Sugar – 100grams
• Salt – ½ teaspoon
• Yeast – 21 grams
• Butter – 100 grams
• Milk – 400ml
• Eggs – 2

For the filling

• Unsalted butter – 150 grams softened
• Sugar – 150 grams
• Cinnamon – 1 ½ teaspoons
• Egg – 1 beaten, to glace

Steps to make the dough:

Preheat the oven to 230C. Combine the flour, sugar, salt and yeast to a large mixing bowl. Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture. Mix to combine and then knead the dough either by hand or using the dough hook of your machine until smooth and springy in texture. Form into a ball, place in an oiled bowl, cover with clingfilm and leave to rise for about 25 minutes. Take one third of the dough and roll it out and stretch it to fit your tin. Roll out the rest of the dough onto a lightly floured surface aiming to get a rectangle of roughly 50 X 25 cm.

Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture. Try to get even coverage on the whole of the dough. Roll it up from the longest side until you have a giant sausage. Cut the roll into 2 cm slices which should make about 20 rounds. Sit the rounds in lines on top of the dough in the tin, swirly cut side up. Don’t worry if they don’t snuggly fit together as they will swell and become puffy when they prove. Brush them with egg and then let them rise again for about 15 minutes to let them get puffy. Put them in the oven and cook for about 20-25 minutes by which time the buns will have risen and be golden brown in color. If not bake for an additional 10 minutes. Serve warm plain buns or better with some lemon cream cheese frosting drizzled.

Chocolate Cheesecake

The teen of the house decided no cakes again and wanted his favorite dessert for the birthday. We had planned out a nice celebration for him and his friends and in a matter of days the Covid situation in the city just started to rise. We thought the best thing to do would be to postpone the celebrations with the friends and reserve it to just being at home, order in his favorite meal and do what we could within the limitations. My teen didn’t complain and it didn’t deter us from enjoying a birthday, a time to reflect on the years added and given and indeed be grateful for. This cheesecake is a no bake dessert and requires no setting agent. Follow the recipe to the tee and it perfectly sets.

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INGREDIENTS

Oreo Crust

• 2 3/4 cups (369 grams) oreo cookie crumbs (about 31 oreos)
• 5 tbsp (70g) salted butter, melted

Chocolate Cheesecake Filling

• 24 ounces (678 grams) cream cheese, room temperature
• 1/2 cup (104 grams) sugar
• 3 tbsp natural unsweetened cocoa powder
• 8 ounces semi-sweet chocolate, melted
• 1 1/4 cups (300ml) heavy whipping cream, cold
• 3/4 cup (86 grams) powdered sugar
• 1 tsp vanilla extract

Whipped Cream Topping

• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58 grams) powdered sugar (you may want to give it a taste test before adding the 1/2 cup and adjust accordingly)
• 1 tsp vanilla extract

Steps to make the base:

Into a food processor, crush the Oreo cookie crumbs and melted butter and mix well. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.

Steps to make the filling:

In a large mixer bowl, beat the cream cheese, sugar and cocoa until it’s well combined and smooth. Add the melted chocolate and mix until well combined and smooth. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined. Add the filling to the crust and spread into an even layer. Refrigerate cheesecake until firm, 5-6 hours or overnight. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as strawberries, mini chocolate chips, sprinkles, etc. Refrigerate cheesecake until ready to serve. Cheesecake is best for 3-4 days.

Chocolate Almond Cake with Coffee Syrup

There is something about chocolate cake which cannot be denied. Once you drizzle this coffee syrup on it the cake becomes all mushy and then your transported to a coma state of being with every bite. Take your time to enjoy this cake over a cup of tea or coffee and just be!

INGREDIENTS:

• 225 grams Semi-sweet chocolate, broken into pieces
• 1/2 cup Butter
• 1 tbsp Strong black coffee
• 4 Large eggs
• 2 Egg yolks
• 1/2 cup Caster Sugar
• 1/3 cup All-purpose flour
• 2 tsp Cinnamon powder
• 1/2 cup Ground almonds

For the Syrup

• 1 1/4 cups strong black coffee
• 1/2 cup caster sugar
• 1 Cinnamon stick

Steps to make the cake:

Preheat the oven to 190 C. Grease and line the bottom of a 8 inch round cake tin. Into a heatproof bowl place chocolate, coffee and butter over a plan of simmering water until melted. Stir well to blend and then allow to cool slightly

Into a mixing bowl, place the eggs, yolks and sugar and whisk together until thick and pale. Sift in flour, cinnamon powder over the egg mixture. Add the almond mixture and the chocolate and fold through. Spoon the mixture into the prepared cake tin and then bake for about 35-40 minutes until the knife inserted comes out clean. Let cool slightly before turning onto a serving plate.

Make the syrup by placing the coffee, sugar and cinnamon in a heavy based pan and allow to simmer gently until the sugar has all melted until reduced. Keep warm. Drizzle half the syrup over the cake. Cut the cake into wedges.

It’s “OK” to be Selfish

I have been having different conversations with women lately. I came to realise that the one thing in common we lacked was time for ourselves. We are so caught up with our work, the spouse, the kids, home, parents and possibly the in-laws, social circles of influence, ministry and the list is endless. We have a thousand people dependent on us. In the grind of our schedules we don’t make the time or find the time to invest in our friendships, have some sort of a renewal, or have a nourished clear mind and body to be able to run the whole show. We may already be on the verge of a burnout and already running around in a tired mom-zombie mode. So let alone the thought of being selfish. The meaning of selfish is ” lacking consideration for other people; concerned chiefly with one’s own personal profit or pleasure.” The last thing on our mind is to be selfish for our needs. So, here are some valuable insights that could put that perspective in perspective

We have needs: We are just as human as the other members in the family, so we have needs and wants too. So buy that lipstick, get the pedicure or even the spa you have been thinking of. Go out for a coffee with your friends. Do you know when our needs are met, we have so much to give out too?

You cannot give if you do not receive: To be able to be the best wife/ mother/ friend/ daughter and daughter in-law we need be able to give ourselves permission to take a break which is perfectly acceptable as somewhere in the betterment of our children family and everyone else involved we have decided to lose ourselves.

Your life is meant to impact: When you start loving yourself a little more and start being kind, you accept yourself, build on your confidence and overall morale to be the person that you are. Once you are taken care of, think of the number of women out there you can make an impact on!

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Here are my recommendations on some selfish self-care:

• Get up before the household does just so that you are recharged, renewed and your mood is set for the day.
• Schedule appointments for yourself just like we squeeze in everyone else’s things to do for the day/ week and month.
• Prioritise your health and nutrition and ensure that you make time for exercise because most often we are the backbone of the family.
• Accept gladly when help is given or offered.
• Stop multitasking because we get overwhelmed at the too – much- to- do.
• Accept occasional failure.
• Just breath.
• Start small.
• Be “STILL”.
• SLEEP!

None of what I listed above has shocked you, so why is it so hard for us to do. I think we forget that we’re stewards of our bodies that God has given us. We focus so much on others that we put ourselves last. In the words of Christian author and speaker LysaTerKeurst, “If your overwhelming schedule has left your soul underwhelmed, then maybe self-care is a good place to start”. What self-care looks like for you may look like something completely different to someone else. The important thing to remember is that caring for yourself is a process, not a one-time magic pill.  But one thing we can be sure of is this: Jesus promises real and meaningful rest wherever you find yourself today. 

Credit:Photo by Annie Spratt on Unsplash

Propel Article :https://www.propelwomen.org/content/selfcare-is-selfish-and-other-lies-i-was-told/gjebd3

Propel Article:https://www.propelwomen.org/content/eight-tips-for-selfcare/gjeb1