simple

Healthy Banana Bran Muffins Recipe

(makes 15-18)

Ingredients

3 mashed bananas
115g butter
100g brown sugar
115ml milk
1 tsp vanilla extract
2 free-range eggs
175g wholemeal flour
100g wheat bran
1 tsp baking powder
1 tsp baking soda
¼ tsp salt

Method

1. Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases.

2. In a large mixing bowl, cream together the butter and brown sugar until nice and soft. Add the bananas, milk, vanilla and eggs and mix well.

3. Combine the flour, bran, baking powder, baking soda and salt and blend into the banana mixture. Pour the mixture into the muffin tray or cases.

4. Bake for 20-25 minutes or until firm and golden. Place on a wire rack to cool completely. Serve and enjoy.

Thank you to Peter Scanlon for this recipe.

Italian Pesto Recipe

(Serves 3-4)

Ingredients

25g fresh basil leaves
2 juicy garlic cloves
25g pine nuts
150ml extra-virgin olive oil
50g Parmesan cheese, grated finely (optional)

Method

1 Place the basil leaves, nuts, garlic and extra virgin olive oil into a food processor or blender and blend to a paste. Season with salt and pepper should you wish, then transfer to a bowl.

2 Next stir in the Parmesan cheese and cover with cling film until required.

Tip: Why not try cooking your favourite pasta, then adding a couple of tablespoons of pesto to it and serve whilst hot, it’s delicious!

Thank you to Carole Wilkinson for this recipe.

Simple Potato and Leek Soup Recipe

Simple Potato and Leek Soup Recipe

(Serves 2)

Ingredients

4 leeks, chopped finely
4 large potatoes, cubed
780ml vegetable stock
300ml single cream
pinch of grated nutmeg
2 sprigs of fresh parsley (optional)

Method

1 In a large pan, sweat the chopped leeks and cubed potatoes in the vegetable oil for around 10 minutes, stir them until soft but not browned.

2 Next add the vegetable stock, cover and simmer for 20 minutes.

3 Season the soup and leave to cool slightly.

4 Using a blender liquidise the soup until smooth. Return the soup to the pan, stir in the single cream and grated nutmet and reheat slowly.

5 Serve when ready and garnish with fresh parsley if desired.

Thank you to Peter Wood for this recipe.

Do not throw away your leftover wine – freeze it

‘Can you freeze wine?’ she asked. ‘I don’t know’, I said, but I can soon find out…two minutes later and thanks to the interweb we had the answer – yes you can.

Not that there is ever much wine left in our house, but if there ever is at least we know we can make use of it.

And red and white wine both freeze equally well.

The downside (for many) to freezing wine is that it can only be used for cooking once frozen. This is also a plus side for many.

The easiest way to freeze wine is by pouring it into an ice-cube tray and popping it into the freezer until it’s needed.

In cooking, some of the uses for wine include; adding flavor to sauces, as a poaching liquid or for reductions.