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Desserts - Hot Winter Selection ...
Come the winter months you'll probally want to leave the soberts and colder desserts to one side and settle down to something that is warming inside. Here is a small selection of what is available.
Spiced Honey Toasted Breads
4 large square slices wholemeal bread
Butter or margarine
1 large banana
75 ml/5 tbsp clear honey
30 ml/2 tbsp water
1.5 ml ground cinnamon
Good pinch of ground ginger
Pinch of freshly ground black pepper
30 ml/2 tbsp pine nuts
Toast the bread lightly on both sides. Cut off the crusts and spread one side with butter or margarine. Lay on warmed plates, spread side up. Skin and slice the banana and lay the slices on the toasts. Melt the honey, water and spices in a saucepan and pour over the banana slices. Sprinkle with the pine nuts. Serve straight away with knives and forks.
Pancakes With Bannana And Strawberry
1 quantity Basic Pancake Mix:-
100 g/4 oz/1 cup plain (all-purpose) flour
Pinch of salt
300 ml/0.5 pt milk
1 egg, beaten
15 ml/1 tbsp butter or margarine, melted
Oil, for shallow-frying
100 g/4 oz strawberries, thinly sliced
2 bananas, thinly sliced
150 ml/4 fl oz creme fraiche
Icing (confectioners') sugar, sifted
To make the pancake mix whisk the flour, salt, milk and egg to a smooth batter. Whisk in the melted butter or margarine. Heat a little oil in a frying pan (skillet). Pour in just enough mixture to cover the bottom of the pan and cook until just brown underneath. Toss or turn over and cook the other side. Serve as a sweet with sugar and lemon juice, or a savory course filled with cottage cheese, cooked vegetables or ratatouille.
When you have your mix ready. Make the pancakes, then mix the strawberries and bananas together and use to fill the pancakes. Roll up. Place two on each of four serving plates. Top with a dollop of creme fraiche and dust with sifted icing sugar. Serve straight away.
Rice Banana Rasin Pudding
2 cups Rice, brown
4 cups Water
2 cups Raisins
1 cup Dates, pitted
4 Bananas, large, ripe
2 Tbsp. Cornstarch
2 tsp. Cinnamon, ground (plus a few sprinkles for top)
(To enlarge the photo of the banana rice pudding, click on the photo or link)
Place the water in a 2-1/2 qt. pot with a cover on the stovetop.
Bring Water rapidly to the boil. Add the brown Rice and stir. Take the water
to re-boil, stir again and cover. Allow to simmer. Do not stir again. The
Rice should be done in about 20-30 minutes.
Meanwhile, put the Dates, Bananas, and Cornstarch in a high-speed blender. Cover with the lid and run blender at high speed until the contents are creamy-smooth.
When the Rice is finished cooking, add it to the Banana-Date mixture in the mixing bowl. Add the Raisins and the Cinnamon and mix together.
Scoop out into a 9-inch X 13-inch baking dish. Dust surface of pudding with a few sprinkles of ground Cinnamon. If using a glass baking dish, you can cook the pudding in a microwave oven at “high” setting for about 10 to 15 minutes.
If using a conventional oven, bake at 350 degrees F. for about 20 to 30 minutes. Stop baking if the pudding surface begins to show “cracks.” (To enlarge the photo of the banana rice pudding, click on the photo or link)
Remove from oven, cut into squares or scoop into dessert bowls, and enjoy!
If you desire a soft creamy version of this recipe, when the rice is finished cooking add the banana and date blend and the other ingredients to the rice in the pot and mix thoroughly while simmering on the stovetop. When the pudding thickens, remove from the heat, cover, and let stand for about 20 minutes before serving hot, or it may be cooled and refrigerated if you desire to serve cold.