So this weekend has been pretty chilled. It’s nice to have some time to yourself and just relax sometimes and I definitely needed it after a busy few weeks. After tidying out my room I came across all of my Delicious Magazines and that inspired me to do a bit of cooking and Sunday’s are a great day for it. I was feeling a light summer salad for lunch and some banana bread and a cuppa as an afternoon treat – I made enough to feed my housemates too and have an afternoon catch up in the garden!
This one is really easy. Ingredients: rocket, cherry tomatoes, orange, parma ham, goats cheese and balsamic vinaigrette. Method: Mix in a bowl the rocket, tomatoes sliced in half, orange segments and parma ham, crumble the goats cheese over the top and dress with the balsamic vinaigrette. Serve with a glass of sparkling elderflower.
This is the first time I’ve made banana bread, I’m not sure why as I absolutely love it but it is. I had to improvise with the loaf tin (I don’t have one) so used a dish instead – I’m sure it all tastes the same. Ingredients: 250g self raising flour, 125g unsalted butter, 2 eggs, 1 teaspoon of ground cinnamon, 3 bananas, 2 tablespoons of honey and 2 tablespoons of fresh apple juice. Method: Preheat the oven at 180C and lightly grease the bottom and sides of a loaf tin with butter and then dust the sides with flour. Peel the bananas and put into a bowl. Using a fork mash the banana up so that you have a mix between smooth and lumpy. In a separate bowl, soften the butter using a wooden spoon until soft and creamy. Add in the eggs one by one mixing well. Fold in the flour, cinnamon and honey and then mix together, being careful not to over do it. Once ready pour the mixture into the loaf tin and bake for 40 minutes or until done. Serve with a cup of tea or coffee!
So there you have two yummy Sunday recipes – although not restricted to cooking or eating these just on Sunday. I’m definitely having the leftover salad for lunch at work tomorrow and taking the banana bread in for the team to have with coffee.
Come back next week for more tasty recipes.