Pittwater Life April 2018 Issue

Janelle’s Tip:
Brownies are
best cooked in
an oven with
no fan. The
fan will set
the top and
form a crust
preventing the
inside from
cooking.
conventional (see Janelle’s
Tip). Grease and line 3cmdeep,
16cm x 26cm (base)
slab pan, allowing a 2cm
overhang at both long ends.
2. Beat butter and sugar
on medium speed in a
mixer until just combined.
Add eggs one at a time
beating on low speed
until combined. Add the
chocolate and mix well.
3. Sift the flour, baking
powder and cocoa together
over the chocolate mixture,
stir with a wooden spoon
to combine.
4. Stir in the white or milk
chocolate and walnuts.
Spread into the pan. Bake
35-40 minutes or until a
skewer inserted comes out
with moist crumbs sticking.
Cool completely in the pan.
Cut into squares to serve.
Banana
blueberry loaf
Serves 8
2 cups self raising flour
½ cup plain flour
1 tsp baking powder
1 teaspoon ground cinnamon
½ cup brown sugar
3 very ripe bananas, peeled
2 eggs
1 cup buttermilk
2 tbs light olive oil
1 cup fresh or frozen
blueberries
1. Preheat oven 170°C fan
forced. Grease and line
8cm x 25cm (base) loaf
pan, allowing overhand at
both long ends.
2. Sift the flours, baking
powder and cinnamon into
a bowl. Stir in the sugar.
3. Mash the bananas with
a fork in a bowl. Add
the eggs, buttermilk,
oil and sugar mix until
well combined. Add the
buttermilk mixture to the
flour mixture. Stir gently
until just combined. Pour
mixture into prepared pan.
Scatter the berries over the
top and poke them into the
mixture.
4. Bake for 1 hour to 1 hour
10 minutes or until a
skewer inserted into the
centre comes out clean; if
the top starts to brown too
much cover loosely with
foil after 40 minutes.
5. Set aside to cool in pan for
10 minutes. Lift onto a wire
rack to cool completely.
Slice and serve. It’s
delicious toasted under a
hot grill!
Food Life
The Local Voice Since 1991
APRIL 2018 65