Banana bread has to be the easiest type of cake you will ever make. You can mix everything with a fork and a wooden spoon and you don’t need an electric mixer to beat any eggs. Basically mash the bananas and combine with the flour, sugar and eggs /oil and your done. This banana bread has a twist with lime juice/zest, shredded coconut and olive oil instead of butter.
Osso buco is one of my favourite Italian dishes. It simply melts in your mouth but you have to be patient and slow cook it for hours. This one is veal which I believe is better than beef. It was slowed cooked for about 3 hours or so on a stove top with homemade passata and chicken stock. The saffron risotto compliments this dish nicely, it’s expensive but well worth it.
Mastering rice without a rice cooker is somewhat difficult. This dish is a combination of Thai & Indonesian Fried Rice as I didn’t have all the ingredients for either. For me, that’s what cooking is all about. Experimenting and taking bits of pieces from various dishes to make your own. You’ll be surprised with what you can create without following a recipe exactly and often it will even be better than what you were meant to make.
It has taken a while but I finally got round to roasting a chicken and why hadn’t I done this earlier!? This is a Jamie Oliver inspired recipe. The chicken sits on a combination of potatoes, carrots, pumpkin, onion and garlic, cooking the entire time with the chicken. The beauty of this dish is it’s pretty simple. No fancy marinades, just olive oil and seasoning. Add water to the bottom of the dish to stop the vegetables from burning too much (I didn’t really add enough but they still tasted great!).
Great dishes don’t have to difficult. Pick a few ingredients you love or have tasted recently and try recreating your own delicious meal. For me, beetroot and feta go well together and they are always in my kitchen. Tonight I added roasted pumpkin (in coconut oil) for something different. Kale is something I’ve been cooking with more and more lately. I prefer it to normal salad leaves because you control the texture when steaming (crunchy or softer).
Finish this salad with olive oil and sprinkle with pine nuts. Simple and easy for those not too confident in the kitchen.