Bread with Banana

Ingredients

 

 2-3 very ripe bananas, peeled
    1/3 cup melted butter
    1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2   cup if you want it less sweet)
    1 egg, beaten
    1 teaspoon vanilla extract
    1 teaspoon baking soda
    Pinch of salt
    1 1/2 cups of all-purpose flour

Method

Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.

Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Source : http://recipeforgoodhealth1.blogspot.com/2014/08/bread-with-banana.html

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Potato & pesto soup

 

Ingredients :-

 # 3 strips rindless , smoked ,fatty bacon or pancetta.
# 1 lb/450 g  mealy potatoes
# 1 lb/450 g onions 
# 2 tbsp olive oil
# 20 fl oz/ 625 ml/ 2 and half cup chicken stock
# 20 fl oz/ 625 ml/ 2 and half cup milk
#3 1/2 oz/100 g dried conchigliette
# 5 fl oz/150 ml/ two third cup heavy cream 
# Chopped fresh parsley 
# Salt and pepper
# Garlic bread and parmesan cheese shaving to serve 

Pesto Sauce
# 2 oz/55 g finely chopped
# 2 garlic cloves , crushed
# 2 oz/55 g / half cup freshly grated parmesan cheese white  pepper
# 5 fl oz / 150  olive oil.

METHOD
To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes or blend by hand using a mortar and pestle.

Finely chop the bacon , potatoes and onions. Cook the bacon in a large pan over medium heat for 4 minutes . Add the oil , potatoes and onions and cook for 12 minutes ,stirring constantly.

Add the stock and milk to the pan, bring to a boil and let simmer for 10 minutes . Add the conchigliette and let simmer for an additional 10-12 minutes .

Blend in the cream and let simmer for 5 minutes .Add the chopped parsley , salt and pepper and 2 tablespoons of the pesto sauce. Transfer the soup to individual serving bowls and serve with parmesan cheese shavings and fresh garlic bread.

Source : http://recipeforgoodhealth1.blogspot.com/2015/05/potato-pesto-soup.html

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