Western News: November 05, 2019
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16 Tuesday <strong>November</strong> 5 <strong>2019</strong><br />
Latest Canterbury news at starnews.co.nz<br />
Tasty Bites<br />
WESTERN NEWS<br />
Baking the ultimate banana bread<br />
This amazing banana<br />
bread doesn’t crumble,<br />
stays moist and freezes<br />
well. It’s also the perfect<br />
way to top off gnudi with<br />
asparagus, which makes<br />
for a tasty meal any time<br />
of the day<br />
Banana bread brilliance<br />
Makes 14-15 slices<br />
Ingredients<br />
270g self-raising flour<br />
½ tsp baking soda<br />
1 tsp ground cinnamon<br />
¼ tsp ground cloves<br />
80g butter, melted<br />
140g dark cane sugar<br />
3 large eggs, size 7<br />
1 tsp vanilla extract<br />
450g very ripe bananas, weighed<br />
without skin, mashed (4-5 large<br />
bananas)<br />
Directions<br />
Preheat the oven to 170 deg C<br />
on bake.<br />
Sift the flour, baking soda,<br />
cinnamon and cloves into a large<br />
bowl and stir well to combine.<br />
Set aside.<br />
Put the melted butter, dark<br />
cane sugar, eggs and vanilla<br />
extract into a medium-sized<br />
bowl and beat together for<br />
several minutes on high speed<br />
until thick and creamy.<br />
Reduce the speed and<br />
gradually add the mashed<br />
bananas, beating until well<br />
combined. Make a well in the<br />
centre of the dry ingredients and<br />
stir in the banana mixture a third<br />
at a time, mixing well after each<br />
addition.<br />
Tip into the prepared tin<br />
(either loaf tin or cake tin) and<br />
smooth the top.<br />
Bake until golden brown – it<br />
should be firm to the touch<br />
and a skewer inserted into the<br />
centre should come out clean<br />
(about 50-55 minutes). You may<br />
need to cover the bread with<br />
baking paper for the last 15min<br />
of cooking if it is browning too<br />
much.<br />
Remove from the oven and<br />
cool on a wire rack for about<br />
20min. Slide a knife between<br />
the side of the tin and the bread<br />
to loosen it. Invert the tin on to<br />
a wire rack, remove the baking<br />
paper, turn right way up and<br />
leave to cool.<br />
To serve the loaf, cut it into<br />
thick slices and toast if you wish.<br />
Cuts into 14-15 slices.<br />
To serve as a cake, use ice<br />
with lemon icing or leave plain.<br />
Without the icing, the banana<br />
flavour is more pronounced.<br />
Cuts into 16-20 slices.<br />
Gnudi with asparagus<br />
Serves 4<br />
Ingredients<br />
400g ricotta<br />
2 eggs<br />
1 egg yolk<br />
120g freshly grated parmesan,<br />
plus extra for serving<br />
100g flour<br />
1 tsp salt<br />
freshly ground pepper<br />
semolina flour<br />
2 bunches asparagus, woody<br />
ends removed and cut into 3cm<br />
pieces<br />
50g butter<br />
4 sprigs of thyme, marjoram or<br />
basil<br />
juice of ½ a lemon,<br />
Directions<br />
In a large bowl, mix together<br />
ricotta, eggs, egg yolk, flour,<br />
seasoning and parmesan cheese.<br />
Mix to combine. Put into a<br />
piping bag with large plain<br />
nozzle.<br />
Dust a tray heavily (5mm)<br />
with semolina and pipe 2cmwide<br />
tubes the length of the tray.<br />
Continue until all the mix is used<br />
and gently roll the tubes in the<br />
semolina.<br />
Chill for as long as possible (an<br />
hour or overnight).<br />
Bring a large pot of salted<br />
water to the boil.<br />
While the water is coming<br />
to the boil, heat a large fry pan<br />
with butter, add the herbs and<br />
asparagus and cook until the<br />
asparagus becomes tender (about<br />
4min).<br />
Cut the gnudi into 4cm<br />
lengths, cook in boiling water.<br />
When it rises to the top (about<br />
3-4min) remove and drain.<br />
Add them to the asparagus,<br />
season, grate over plenty of<br />
parmesan cheese and enjoy<br />
immediately.<br />
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