Banana cake and other favourite recipes

We all have our favourite recipes and here are some of ours

We occasionally do not get around to eating all our bananas before they over ripen. This is our stand-by cake for using up bananas if we don't gobble them up in a smoothie.

BANANA CAKE
½ cup or 125g margarine
¾ cup sugar
2 eggs
1 teaspoon bi-carb soda
1 teaspoon baking powder
2 bananas mashed
2 tablespoon boiling milk
1 ¾ cup flour
Cream margarine and sugar.
Add eggs & whisk in then mashed bananas
Boil the milk 30 secs & dissolve the bi-carb in it
Add bicarb/milk and then the flour and beat for 3 minutes.
Divide into 2 loaf tins. Bake 180oC for 20 minutes.
21 muffins. Bake for 15 mins
36 mini muffins. Bake for 15 mins (18 = 1 loaf)
Cake Pops then ¾ fill cups. Bake for 12 mins.

SAVOURY PEPPER STEAK

700g skirt Steak
2 cubes beef stock
1 Tablespoon Soy sauce
2 Tablespoon Worcestershire sauce
1 medium onion
1 large red capsicum
2 large carrots
1 clove garlic
¼ cup flour
salt & pepper
440g tomatoes
1 cup water
Cut steak into strips. Add the rest of the ingredients to the pot. Slow cooker on low for 8 hours.
Serve with fluffy rice or mashed potatoes.
Ideal for slow cooker or DreamPot


TERIYAKI PLUM BEEF AND VEGES

 2 tablespoon olive oil and sesame oil combined
2 teaspoon garlic
2 onions petalled
2 zucchini cut long
¼ shredded cabbage
2 capsicum cut long strips
150g snow peas
¾ cup plum sauce
1/3rd cup teriyaki sauce
450g hoiken noodles
750g lean beef

Heat oil & stir fry beef.
Set aside on a plate.
Cook onion and garlic for 1 minute.
Cook capsicum, zucchini and peas for 2 minutes.
Add cabbage and cook another minute.
Return meat to mixture and combines sauces.
Toss in hot drained noodles and continue tossing for 3-4 minutes. Serve.

BEEF STROGANOFF

750g Steak cubed
2 Tablespoons margarine
1 large onion
500g mushrooms
2/3rd cup water
2 beef cubes
2 Tablespoons tomato paste
300ml sour cream
1 teaspoon cornflour
Salt & pepper

Cut meat into strips.
Heat oil and quickly cook steak.
Remove steak and set aside.
Sauté onion and mushrooms.
Add water, stock cube and remaining ingredients.
Cover and simmer for 15 minutes. Season & stir in sour cream just before serving. Serve with fettuccine.
Ideal for slow cooker or DreamPot with cheaper cuts

BEEF STROGANOFF

750g Steak cubed
2 Tablespoons margarine

1 large onion
500g mushrooms
2/3rd cup water
2 beef cubes
2 Tablespoons tomato paste
300ml sour cream
1 teaspoon cornflour
Salt & pepper

Cut meat into strips.
Heat oil and quickly cook steak.
Remove steak and set aside.
Sauté onion and mushrooms.
Add water, stock cube and remaining ingredients. Cover and simmer for 15 minutes. Season & stir in sour cream just before serving. Serve with fettuccini.

Ideal for slow cooker or DreamPot with cheaper cuts

SPICY PLUM LAMB SHANKS

2 lamb shanks (1 per person)
1½ tablespoons olive oil
1 brown onion, halved, thinly sliced
1/8 teaspoon dried rosemary leaves
¼ teaspoon dried thyme leaves
1 cup port
1½ cups chicken stock
1 cup spicy plum sauce
2 Tablespoon cornflour

Heat 2T oil & fry shanks, in batches, for 4 to 5 minutes or until browned.
Place in large pot (or slow cooker)
Reheat remaining oil & add onion, rosemary and thyme. Cook for 3 to 4 minutes or until onion is tender.
Add port & simmer for 1 min.
Stir in stock, sauce and plum sauce.
Season with salt & pepper.
Add to shanks. Bring to the boil.
Fill smaller pot with boiling water
Place small pot on top of larger pot and place both inside DreamPot chamber. Leave for 6 hours
Serve with sweet potato mash with cabbage & carrots
Optional: Add 2 T worchestershire sauce with the plum sauce

SHEPHERD’S PIE

500g ground beef (Lamb is traditional)
1 onion, chopped
1 garlic clove
1 cup peas & corn
1 carrot
1 celery stick
1 can Tomato Soup
2 t Worcestershire sauce
mashed potatoes
grated cheese
Salt and pepper

Brown mince, garlic & onion.
Add grated celery & carrot and cook for 10 minutes. Add the soup, peas & corn and season with salt and pepper. Bring back to boil.
Place into casserole dish. Ideally leave to cool so skin can form. Top with the mashed potatoes, sprinkle the cheese on top and bake in a 180oC oven for 30 minutes. When it is just the 2 of us, then I cook the meat portion and set aside half to convert to a curried mince in a day or two by adding 1 teaspoon of curry powder and leaving off the potatoes & cheese!

SAVOURY CABBAGE ROLLS

250g pork mince
250g lamb mince
1 finely diced onion
1 garlic clove crushed and chopped
1 finely diced red capsicum
2tbs fennel seeds
Chinese cabbage
420g tinned tomato soup
150ml chicken stock
Brown both minces together.
Add onion, garlic and capsicum and sauté until softened.
Add fennel seeds and allow to cool for handling. If desired add egg to bind a little.
Remove individual cabbage leaves and place in boiling water for 1 minute to soften and become pliable. Place about 1.5 tablespoon size of the mince onto the leaves.
Roll and tuck the ends under. Place in the base of a baking tray.
Combine the tomato soup and chicken stock then pour over the cabbage rolls.
Cover with foil and bake for 15-20 minutes @ 180oC Serve with mashed potato & vegetables

CHEESY MEATBALLS

500g mince
1 onion, chopped
½ cup rice
90g cheddar cheese, cut into 1cm cubes
1 egg
salt & pepper
425g tomato soup 2 teaspoon Worcestershire sauce
½ cup water

Precook rice in a cup of boiling water for 5 minutes in microwave. Strain, rinse in cold water, set aside to dry as much as possible before using.
Combine soup and water. Set aside.
Cut cheese into 10 – 12 cubes. Set aside.
Combine rest except cheese including drained rice.
Form into 10 –12 meatballs.
Add cheese cube into centre of each ball
Place meatballs into soup mix.
Cover dish with lid, alfoil or baking tray
Bake @ 180oC for 1 hour
Serve with mash potatoes or rice

CURRIED MINCE

1 Tablespoon margarine
800g mince
1 onion chopped
1 Tablespoon curry powder
2 cups water
½ packet Vegetable Soup mix
3 Tablespoon Tomato Paste
¼ cabbage shredded
2-3 carrots diced
3 cups (uncooked) rice
Melt margarine & cook onion for 2 minutes.
Add mince and remaining ingredients except veges.
When meat is cooked add veges and cook until vegetables are soft.
Cook rice with 4 ½ cups of water in microwave for 15 minutes with lid on tight!
(OR boil rice in large uncovered saucepan of boiling water for 15 minutes)
Serve meat on bed of rice.

RISSOLES

500g mince
1 onion chopped
½ cup cold boiled rice
2 teaspoons beef stock powder
1 egg
½ cup plain flour
4 Tablespoon butter (more or less)
Hand mix mince, rice, stock powder, onion & egg till evenly dispersed.
Roll into balls and then into flour.
Double coat in flour just before cooking if desired.
Heat butter and cook meatballs evenly all round in medium hot frypan with plenty of butter (or marg)
If serving with mashed potatoes then start this at same time or a little earlier, as cooking the meatballs. Cook other vegetables during cooking times for meatballs.

SAVOURY MINCE

1 Kg mince
1 Tablespoon margarine
2 onions chopped
2 Tablespoon beef stock
2 Tablespoon parsley
2 Tablespoon sweet chilli sauce
2 litres? water
1 packet of Tomato & Vege soup
½ packet of French Onion soup
2 Tablespoon tomato paste
½ cabbage shredded
4 carrots diced
Cook onion for 2 minutes.
Add mince and remaining ingredients.
Bring to boil then lower temperature & cook altogether for 2 hours minimum, stirring regularly as it does have a tendency to stick on the bottom.
Serve meat on bed of rice or mashed potatoes.
Also good for shepherd’s pie type of serving.

BARRITTAS

7 Lebanese bread
500g mince
1 onion finely chopped
¼ teaspoon oregano
½ packet French onion soup
2 Tablespoon tomato paste
½ - 1 teaspoon sweet chilli sauce
1 tablespoon uncooked rice
Salads
3 chopped tomatoes
2 sliced onions
¼ shredded lettuce
2 cups grated cheese
Pepper & salt to taste
Cook onion & mince until soft and brown. Add tomato & soup mix. Cook until done.
Whilst cooking. Prepare salads. Butter one side of bread & fry when meat is ready.
Place meat within and some salads and roll and serve immediately

MUSSAMAN CURRIED MINCE

serves 4
Ideal for Dream Pot or slow cooker

2 tablespoons peanut oil
1 onion, finely chopped
500g beef mince
1 pkt Trident Mussaman Curry paste
1 cup water
1 teaspoon chicken stock powder
1 cup coconut milk
1 tablespoon lime juice
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
4 chat potatoes
cooked basmati rice, to serve
Heat oil in a large non-stick saucepan over a medium-high heat.
Add onion & cook until soft. Add mince. Cook until browned. Add curry paste, Worcestershire sauce
1 cup water, salt and pepper.
Stir well. Reduce heat to medium-low.
Cook, uncovered, stirring occasionally, for 15 minutes or until liquid has evaporated. Stir in celery and cabbage.
Cook, uncovered, stirring, for 5 to 7 minutes or until cabbage just wilts. Serve with beans & rice.
Note: Both Balti & Korma curry pastes are mild and suitable for this recipe.

BRINE/MARINADE CHICKEN BREAST

Add ¼ cup salt in ½ boiling water, stir until most if not all dissolved.
Add 1 cup of cool-cold water and then add chicken breast.
Marinate for 15 minutes. Rinse and pat dry
Bake in oven for 30 minutes

CHICKEN NOODLE SOUP large

2 Chicken legs
6 teaspoon chicken stock powder
1 Tablespoon Vegata (vege stock powder)
2 onions chopped fine
2 celery sticks chopped fine
Large pinch of mixed herbs
2 carrots grated
1 packet chicken noodle soup mix
1 cup of angel hair noodles or 2 birds nests noodles, crushed.
Place all (except noodles) in large saucepan, fill to within 5 cm of top of saucepan with water.
Bring to boil and then lower heat to simmer gently for 2 hours with lid on, topping with water if required. Add noodles and cook for 5 minutes. Turn off heat and leave to cool with lid on.
Remove chicken legs, remove bones and cut up meat small.
Return meat to soup.
Store in fridge or freezer.

HONEY SOY CHICKEN

¼ cup hoisin
¼ cup oyster sauce
¼ cup honey
2 tbs. ketjap manis (sweet soy sauce)
4 garlic cloves, finely chopped
1 x 2 cm piece finely chopped peeled fresh ginger
Chilli flakes (optional)
12 chicken drumsticks
Combine the marinade ingredients and coat the chicken in it.
Marinate overnight or at least a minimum 4 hours. Pre heat the oven to 180oC
Pour the marinade and chicken into as large roasting tray and add a splash of cold water. Cover & roast for 45 minutes.
Uncover & increase heat to 200oC and continue for 25 minutes.

PERI PERI CHICKEN TACOS

1.7kg chicken (or left over BBQ chicken)
1 onion finely diced
1 clove garlic minced
1 Tablespoon water
50g Ardmona tomatoes with basil & garlic
1 teaspoon peri peri sauce* (add more if you like it spicier)
½ cup kidney beans drained & rinsed
½ cos lettuce heart shredded
6-8 tacos shells (or 1/3 pkt doritos chips if no oven)
½ cup grated tasty cheese

Cook chicken in microwave or as desired and set aside.
Shred chicken finely when cool. Set aside.
Cook onion garlic in water until soft.
Add tomatoes and peri peri sauce.
Cook 10 minutes or until sauce reduces.
Add chicken and beans, stir through and reheat.
Serve in hot taco shells with lettuce in the base, topped with peri peri chicken, chopped tomatoes and grated cheese.

* Peri Peri Sauce is an African chilli pepper sauce. You could use any chilli sauce you prefer.


HOISIN CHICKEN KEBABS

2 medium chicken breasts
1 jar of Hoisin Soy sauce
4 cherry tomatoes
2 zucchini
2 capsicum
Cut chicken into cubes about the size of the cherry tomatoes.
Marinate in half of the Hoisin sauce overnight in the fridge.
Cut vegetables into chunks about the size of the cherry tomatoes to ensure even cooking esp of the meat.
The vegetables can be cut ready upto a day before required to reduce stress at time of dinner preparations.
Thread one piece of chicken onto kebab sticks then alternate the vegetables with a piece of chicken in between.
(Works out to about 3-4 pieces of chicken per kebab).
Drizzle remaining sauce over kebabs before cooking a rest covered for 30 minutes.
Cook on hot plate, brush with sauce when turning


CHICKEN KORMA CURRY

with leftover BBQ chicken

1 chopped onion
1 garlic
1 carrot
¼ Cauliflower
Sweet potatoes
2 Tablespoon korma paste
1 Tablespoon Chutney (optional)
½ BBQ Chicken (or leftover lamb)
1 cup chicken stock
2 tablespoon sultanas and/or 1 apple
½ cup natural yoghurt (or thickened cream)
Par cook cauliflower florets in the microwave for 3 minutes in 1Tbsp of water. Set aside.
Cut & peel sweet potatoes into 2cm chunks.
Fry in oil on medium heat for 5 minutes.. Remove and set aside with the cauliflower.
In the same pan, sauté the onion and garlic.
Add korma paste and chutney then throw in any leftover chicken. Add stock and simmer gently for 25 minutes. It will thicken nicely. Add more water if too thick.
Now add the fruit and vegetables not already in the stock and then the yoghurt. Just bring to heat again for no more than 1 or 2 minutes.
Serve with boiled rice. You could top with a sprinkle of flaked almonds if desired. You can use leftover lamb instead of the chicken too!

SWEET & SOUR CHICKEN

Benita’s simple version with leftover BBQ chicken ½ BBQ Chicken
1 chopped onion
1 capsicum sliced
2 carrot sliced
¼ Cauliflower or broccoli
225g tinned pineapple pieces chopped fine

Sauce
¼ cup tomato sauce
1/3rd cup soy sauce
½ cup brown vinegar
1/3rd cup brown sugar
½ cup chicken stock
1 Tablespoon cornflour to thicken

Sauté the onion and capsicum, add carrots and other vegetables. Cook 5 minutes.
Add sauce ingredients. Add more water if too thick.
Now add chicken & pineapple. Just bring to heat again for no more than 1 or 2 minutes.
Serve with boiled rice.

CHICKEN & ZUCCHINI

5 chicken tenderloins or 2 chicken breasts cut down
1 tablespoon Italian herbs
Pepper
1 cup Parmesan cheese
½ jar of pasta sauce
1 zucchini
Grated cheese
Pasta

Cover chicken in herbs and sprinkle with pepper.
Cook in a little olive oil until lightly brown both sides. (It won’t be cooked yet!)
Cover with parmesan cheese in the pan and then pour over the pasta sauce. Cover and simmer for 10 mins.
Tuck zucchini slices around the chicken. Add water to pasta sauce if necessary and cover with grated cheese.
Replace lid and simmer again for 15 mins.
Serve with cooked pasta and or salad and crusty bread.


CHICKEN & VEGETABLE PANCAKES

Pancake
1 cup plain flour
2 eggs
1 cup milk

Filling
2 chicken breast
1 sprig parsley
1 small onion
½ cup dry wine
½ cup water
3 black peppercorns
30g marg
1 teaspoon french mustard
Salt & pepper to taste
1 stick of celery shredded fine
2 carrots grated
1 tablespoon parmesaen cheese.

Make up pancake mix and cook into thin pancakes.
Cook filling together in pan for 15 mins
Remove chicken and reserve 2/3rd cup juices.
Shred the chicken
Add to pepper and marg to sauce, cook and thicken with flour and then add cream
Add reserved stock to sauce and blend well.
Combine sauce, chicken and vegetables
Divide evenly onto pancakes
Roll up and place into lasagne tray.
Sprinkle tops with 100g grated cheese and the Parmesan cheese.
Cook in oven for 15 minutes.

JAPANESE QUICK OYAKODON SERVES 2

Okayodon is simply Chicken and egg over rice.

1 cup short-grain rice
2 cups water
1 cup chicken stock
¼ cup soy sauce
2 tablespoons brown sugar
½ onion, thinly sliced
½ cup shiitake mushrooms, thinly sliced
1 skinless, boneless chicken breast half - cut into strips
4 green onions, cut into 1-inch pieces
2 eggs, beaten
6 snow peas, thinly sliced

Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Bring the chicken stock to a boil in a small saucepan.
Stir in the soy sauce and brown sugar until the sugar has dissolved.
Reduce heat to low; keep warm.
Heat several tablespoons of the chicken sauce in a skillet over medium heat.
Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes.
Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more.
Spread the chicken mixture evenly over the skillet; pour the beaten egg over top.
Reduce heat to medium-low and sprinkle with the snow peas.
Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
Divide the rice between two bowls and spoon the egg mixture evenly over top.
Pour additional chicken sauce over the rice to serve.

CHICKEN POTATO BAKE

BRINE:
2T salt
1/3 cup hone
3 clove garlic
2 springs sage or rosemary
¼ cup apple cider vinegar
1 lemon and zest, water to cover
1 double chicken breast

Marinate in the fridge 2-8 hrs
2 sweet potatoes sliced
4 potatoes sliced
1 onion chopped finely
2 garlic cloves finely sliced
1 2/3 cups water
4t chicken stock powder
pinch salt
200ml cream
1 cup fresh parmesan cheese
4 short cut bacon, fat removed then diced

Bring chicken to room temperature. Add sliced potatoes to greased baking dish, add onion, garlic, salt, stock and water.
Bake in oven for 30 minutes.
Remove and add cream & cheese. Top with drained chicken, dot with butter and bake for another 35 minutes until chicken is cooked.

ROAST CHICKEN ON TOP OF VEGETABLES

1 1.5kg Chicken
1 Lemon, pealed
2 TBL olive oil
4 potatoes, peeled and quartered
400g pumpkin, seeded and chopped
1 sweet potato, peeled and chopped
sea salt and cracked pepper

Preheat oven to 200oC
Place lemon inside cavity of chicken
Coat the chicken with half the oil, season with the salt and pepper
Place vegies in bowl with remaining oil and salt, toss to coat
Place chicken, breast side up into a baking dish, add vegies
Cook for 1 hour.

Christian Fellowship & work so often go hand in hand

Still here in Alice Springs, once again we were to experience the fellowship and hospitality that is so common to Christians, the first was an invitation to dinner at Gill’s who is the Community worker here, there we also met Dr Joy Sandefur who is the Dean of Anglican students at Nungalinya College in Darwin which principally trains aborigines for ministry positions in their local communities. We started to do the work that the Ascension church here needed, mostly it is of building maintenance: painting, fixing door locks, erecting curtain tracks, replacing old guttering on one side of the church, fixing & installing a reticulating watering systems in the garden, pruning trees, mending fences, etc. Thankfully Richard and Julie (together with Richard’s sister Judy all the way from Wellington, NZ) arrived within a few days to gives us a much needed hand. It was great to have their company again. We had missed them since Coober Pedy. More fellowship dinners included a marvellous BBQ at Deb’s unique permanent site caravan home with this wonderful South African Ox tail casserole as an added bonus made by her friend, George. Another evening we invited Gill for dinner too, once we stopped asking her questions about her work in the community long enough to let her actually eat her dinner!