Our Honeymoon in Las Vegas...14-26 August 2012

LAS VEGAS HONEYMOON

Our Hotel

Cooking my Favourite things...Banana Cake

I hate waste,  so when after Christmas when I was sorting out the things that can be thrown away,  I came across a few Bananas in the bowl that was a bit soft.....I didnt want to throw them out if I could make use of them.......So I made a Banana Cake

RECIPE

• 125g butter
• 150g caster sugar
• 1 tsp vanilla extract
• 1 egg, beaten
• 2 very ripe bananas, mashed
• 190g self raising flour
• 60ml milk

Method

1.

Grease and line a 2lb loaf tin. Melt butter, sugar and vanilla in a saucepan over a medium heat.

2.

Remove from heat and add the mashed bananas, mix well.

3.

Add the egg, mix well.

4.

Stir in the flour and the milk.

5.

Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.

6.

Bake at 150 C fan oven (or 170 C regular, Gas mark 3) for 45- mins, until a skewer comes out clean. Leave to cool and enjoy!

I doubled my quantities and made 2.....

The original recipe I found said to cook for 35 minutes but I didnt find that long enough so I left it in for another 10-15 minutes and it was perfect.....

Cooking my Favourite things....Raspberry Vinegar

I just love Raspberry Vinegar.......its great on salads,  but if made with sugar,  it tastes wonderful on pancakes!  
But for this recipe I am just making the salad variety......

RECIPE

Fresh or Frozen raspberries
White Wine Vinegar

I got a small jar, and added 2-3 oz  of frozen raspberries....
I added enough White Wine Vinegar  to cover.......
Put it away for 2 weeks in a dark cool place........

After two weeks remove the raspberries from the vinegar  and boil up the juice.....
(this is when you could add the sugar if you wish for a sweet dessert sauce)

leave to boil for 5 minutes  and when cooled, return to the jar.

Ready to use straight away......



I also made some wonderful Raspberry Vinagarette  for salad,  and this can be used as soon as it is made...

RECIPE

2-3 oz Fresh or Frozen raspberries....( I used Frozen)
1 Tbs Dijon Mustard
Quarter cup of White Wine Vinegar...(or Cider Vinegar)
Quarter cup of Balsamic Vinegar
Pinch of Salt...
Pinch of your favourite herb if desired....( I added a pinch of oregano)

I used my Mini Food Processor , and it is a wonderful little tool.......(£6 From Asda)   because although I have a full sized one,  I dont want to mess the big one up when I have tiny amounts to do.....
So I added all the ingredients all at once then just mixed it up......
I used it straight away,  but there was quite a bit of it,  so the rest of it is in my fridge waiting for my next salad!

Cooking my Favourite things........Vanilla Panna Cotta

Today I wanted to use up some almost out of date double cream.......

I decided to make a Vanilla Panna Cotta...

RECIPE

Vanilla Pannacotta
9 fl oz Full cream milk

9 fl oz Double Cream

1 oz Sugar
1 Tsp Vanilla Paste...(equiv 1 Vanilla Pod) *

3 sheets of Gelatin

Passionfruit Coulis
3 passionfruits
1 Tbsp Icing Sugar


1. Put the gelatin leaves in a bowl of cold water .....in 5 minutes it will be pliable enough to add to the mixture..

2. Put milk and cream into a saucepan and gently heat....DO NOT BOIL......when it begins to simmer around the edges of the pan,  remove the pan from the heat.....

3.Add the sugar, Vanilla paste  and gelatin into the heated cream mixture...

4. Pour into 4 ramekins or dariole moulds.....I did a mixture of the 2.....

5. Place immediately into the fridge to set.....

6. They can take up to 5 hours to set properly so if you need them for a dessert.....please make them well ahead of time, just in case they take the whole 5 hours.....I have known them to be ready in 2 hours but chances are if you rely on that.....they will take longer!  

7. When you are ready to serve them, just have a bowl of hot water nearby  and gently dip the bottom of the  mould into the water,  this should make turning it out onto a plate much easier.

8. For the Coulis I used 3 Passionfruits, scraped out the flesh into a dish,  then added 1 tablespoon of icing sugar......mix it up and its ready....of course if you wish to not have the pips,  then strain the coulis ......

I prefer my Panna cotta to be served standing up by itself this way, maybe with a fruit coulis or fresh Raspberries.......but it is up to the individual....maybe you would prefer to serve it in a really pretty dessert glass......by which case they stay in there the whole time and no need for turning them out onto a plate.....

Vanilla Pannacotta with Passionfruit Coulis......

served with fresh strawberries and edible gold leaf....

                                        

* I am in no way affilliated with Ebay or any of the sellers on there,  but have you ever bought a Vanilla pod from the supermarket?    dry old thing , one in a bottle costing around £2.00?   Well I searched on Ebay for some and have bought 25 Madagascan Vanilla pods for £3.50!    I intend to make my own Vanilla extract using Vodka.....and then storing the rest of the pods in a jar of sugar.......

I am including the link to the seller......in case anyone is interested....

http://www.ebay.co.uk/sch/madagascan**vanilla**/m.html?item=390505686788&ssPageName=STRK%3AMEWNX%3AIT&rt=nc&_trksid=p2047675.l2562