Monday, August 25, 2008

Chocolate Chip Banana Bread

Chunks of chocolate are scattered through this easy and delicious banana tea bread. Recipe makes 1 loaf.


3 large ripe bananas
Juice of 1 lemon
2 cups self-rising (raising) flour
1 teaspoon baking powder
5 ounces unsalted butter, softened
5 ounces (150 g) light brown sugar
2 large eggs, beaten
3/4 cup plain chocolate chips


1. Preheat the oven to 350 degrees F (180 degrees C). Grease a 2 pound (1 kg) loaf tin with butter; line with greaseproof or non-stick baking paper.
2. In a bowl, mash the bananas with the lemon juice and set aside. Sift the flour and baking powder together onto a sheet of greaseproof paper.
3. In a mixing bowl, beat the butter and sugar together with a wooden spoon or electric mixer until light and creamy. Add the eggs a little at a time, beating well after each addition.
4. Carefully fold half the flour mixture into the egg mixture. Fold in the mashed bananas, then the remaining flour mixture and the chocolate chips. Transfer the mixture to the prepared tin; spread level.
5. Bake for 1 hour, or until a warm skewer inserted in the center of the tea bread comes out clean.
6. Leave to cool in the tin for 10 minutes. Turn out, remove paper and cool on a wire rack.

Tip: If you do not have any chocolate chips, make your own by chopping a dark chocolate bar into small chunky pieces.

Turkey Curry with Celery and Carrots

Unlike most curries, this quick and healthy turkey breast fillet and vegetable stir-fry takes just minutes to cook. Recipe serves 4.


1 medium head celery
10 ounces (315 g) small carrots
1 pound (500 g) turkey breast fillet
3 tablespoons sunflower or corn oil
Freshly milled pepper
3 teaspoons Korma or Madras curry powder
3 tablespoons soy sauce
1/2 cup chicken stock
1 tablespoon seedless raisins
Salt to taste


1. Separate celery into sticks, reserving leaves. Remove and discard tough outer strings from each with vegetable knife or peeler. Cut celery into very thin slices. Coarsely chop leaves.
2. Cut carrots into thin slices.
3. Skin turkey breast if necessary. Cut flesh into thin strips.
4. Heat oil in wok until hot, but not smoking. Add turkey breast strips and stir-fry briskly until they start to turn golden. Sprinkle with pepper and curry powder.
5. Add celery and carrots to wok and mix well with turkey. Moisten with soy sauce and stock. Stir in raisins. Simmer for 3 minutes. Adjust seasoning. Sprinkle with chopped celery leaves.
6. Serve with rice or vermicelli noodles.