Western News: December 07, 2023

14
Thursday December 7 2023
Just a little bit naughty
Banana and chocolate
chip mug cakes
Serves 2
Ingredients
2 very ripe bananas, peeled
2 eggs
1 tsp vanilla extract
25g butter, melted
½ cup flour
1 tsp baking soda
1 tsp cinnamon
pinch of salt
½ cup milk chocolate chips
walnuts, roughly chopped, to
serve
Cream cheese icing
50g butter, melted
100g cream cheese, at room temperature
2 heaped Tbsp icing sugar
Method
• For the cream cheese icing,
The creator of the sweet chilli jam, ham and cream
cheese scrolls that went viral during lockdown, Kitty
Williams, is sharing more of her “naughty, indulgent’’
recipes in her first cookbook, Kitty’s Kitchen: Just a
Little Bit Naughty.
The city centre resident started out with a
sandwich making business, then a food truck,
followed by a small catering business before she
discovered the power of Instagram. It enabled her to
fully indulge in her passion for “naughty ingredients”.
As she says, “butter is good for the soul”. – ODT
PHOTOS: CHRIS SHARPE
put the butter in a small bowl.
Heat in the microwave on high
for 30 seconds or so, until melted.
Add the cream cheese and icing
sugar. Whisk until smooth then
set aside.
• Mash the bananas in a large
bowl until smooth. Add eggs,
vanilla essence and melted butter
and stir until well combined.
• Sift in the flour, baking soda,
cinnamon and salt. Stir until well
combined but take care not to
over-stir. Fold in chocolate chips.
• Divide the mixture between
two mugs. One at a time, cook
the mug cakes in the microwave
for 2 minutes on high. (Every
microwave is different so test after
1 minute and go from there.) It’s
better to be undercooked than
overcooked – when you press
the cake it should feel light and
springy.
• The cakes will be quite hot so
it’s best to leave them for a couple
of minutes to cool down slightly
before icing. Pop the cream
cheese icing into a snap-lock bag,
or use a piping bag. You want
to fill the corner. Twist the bag
around until it feels tight, then
snip the corner off using scissors.
Do whatever design you desire,
then top with the walnuts.
Spicy prawn spaghetti
with whipped parmesan
ricotta
Serves 4
Ingredients
500g tomatoes, halved (I used
vine tomatoes)
1 red onion, roughly chopped
4 garlic cloves
2 Tbsp balsamic vinegar
2 Tbsp olive oil
500g ricotta
150g Parmesan, grated
juice of ½ lemon
200g spaghetti
2½ cups thawed frozen prawns,
peeled and deveined
1 tsp chilli flakes
butter for cooking
handful of parsley, roughly
chopped
handful of basil, roughly
chopped
handful of coriander, roughly
chopped
Method
• Preheat the oven to 180°C.
• Put the tomatoes, red onion,
garlic, balsamic vinegar and a
drizzle of olive oil in an ovenproof
dish and season with
salt and pepper. Give it a good
toss then chuck in the oven for
35-40 minutes. The tomatoes
should collapse into a sauce by
this point and the house should
smell divine!
• Put the ricotta, Parmesan,
lemon juice, a pinch of salt and
a glug of olive oil into a blender
and blitz until smooth.
• Bring a pot of water to the
boil and add the spaghetti.
Cook until al dente.
• Drain, reserving a cup of the
starchy cooking water.
• Drain off any excess liquid
from the prawns, then pat them
dry with a paper towel.
• Coat the prawns in chilli
flakes then pop them into a
hot pan with a knob of butter.
Once the prawns are almost
cooked (they should still be just
a touch translucent), add the
tomato sauce to the prawns, stir
through, then add the spaghetti
and the reserved starchy water.
Turn off the heat and add all of
the fresh herbs, then stir again.
• Grab a large serving dish.
Put the whipped Parmesan
ricotta on first, then top with
the prawn spaghetti.
Charitable Trust
DRIVER EDUCATION
Buy the gift of
fun and health!
Why not inspire a loved one or
friend for Christmas!
Give them a healthy challenge
and a fun day out, with an entry
to the 2024 City2Surf.
TO FIND OUT WAYS YOU CAN SUPPORT YOUR COMMUNITY GO TO
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17 th March 2024
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