traditional

A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.

Brilliant banana loaf

butter,softened,

caster sugar

eggs,beaten

self-raising flour

tsp baking powder

bananas,mashed

icing sugar

banana chips,for decoration

Butter a 2lb <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">loaf tin</a> and line the base and sides with baking parchment.

<a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">Cream</a> 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.

Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.

Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.

Cool in the tin for 10 mins, then remove to a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>.

Mix 50g icing sugar with 2-3 tsp water to make a runny icing.

Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

Judge not by appearance, until you try these wonderfully crisp and chewy Italian biscuits.

'Brutti ma buoni' biscuits

hazelnuts

good-quality dark chocolate, chopped

eggwhites

(110 grams) caster sugar

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Songpyeon is a special rice treat made in the Korean home during Chuseok (秋夕) to celebrate the year’s harvest and to wish every family member good health. Songpyeon is made from 100% short grain rice cake dough that’s filled with various fillings then hand shaped and steamed. Includes instructions for Instant Pot and Rice Cooker. Makes total 80 pieces, with 4 piece per serving below.

Songpyeon - Korean Rice Cake for Chuseok

tteok rice powder

70 ml boiling water

kabocha squash ((cooked))

60 ml boiling water

tteok rice powder ((comes already salted))

tsp matcha tea powder

65 ml boiling water

raspberries

water

sesame seeds

Tbsp honey

sea salt

tsp sugar (optional if you like it sweet)

dry mung beans ((skin removed))

(Trader

Tbsp honey ((optional))

Tbsp sesame oil

fresh pine needles ((rinsed, optional))

steamer

a silicone or cheese cloth liner for the steamer if no pine needles

If using frozen rice powder for rice cakes, thaw to room temperature. If you can’t buy one, you can make at home, follow my recipe for how to make fresh rice powder for rice cakes at home.

Soak dry mung beans in water for 2-3 hrs. If mung beans have a lot of skin, you may need to soak longer.

When mung beans are fully soaked, rub beans with hands to remove as much skin as possible. Drain top water away with the skins (as they will float to top). Add water again and repeat if necessary. No need to remove every single outer skin but as much as you can.

Get a steamer ready and steam the mung beans for 15 min until they are soft and crushes easily.

Use a blender to coarsely chop mung beans. You can just season with salt for the most traditional taste or add honey for a sweeter filling.

Crush sesame seeds using a mortar and pestle. You don’t need to crush all seeds, just about half so that the flavor is released. Mix with honey, pinch of salt and set aside. Optionally, you can add honey and sugar for extra sweetness.

In a bowl, add 2 cup rice powder. Add 4 Tbs hot boiling water and mix with spoon. Once it’s cooled a bit, knead dough with hand.

Knead the dough with the heel of your hand for few minutes. (5 min is good). Add 2 tsp boiling water, more or less depending on the dryness of the powder.  Dough should not break easily but also not be so wet that it doesn’t hold shape.

Cover with a wet towel or plastic wrap. Let it rest for few minutes.

Make Basic White Songpyeon Tteok Dough

Peel outer skin of Kabocha squash and cut couple think slices weighing about 50 grams. Cook in the microwave covered with wet paper towel for 40 seconds until fully soft.

In a bowl, add 2 cup rice powder. Add cooked Kabocha by pressing it against a sieve for best results.

Add 3 Tbs boiling water. Mix with spoon and then with your hands to form a dough.

Knead the dough with heel of your hand for few minutes.

Cover with wet towel or plastic. Let it rest.

For Yellow Dough (Kabocha Squash)

In a bowl, add 2 cup rice powder and 2 1/2 tsp matcha powder or mugwort powder. Add more for darker green color.

Add 4 Tbs boiling water. Mix with spoon and then with your hands to form a dough.

Knead the dough with heel of your hand for few minutes. Add 1 tsp or more water as needed.

For Green Dough (Ssuk/Mugwort)

Measure 2 cups rice flour. Set aside. Boil water and have it ready.

Blend 1/4 cup blueberries with 2 Tbs water. Microwave for 25 - 30 secs until it boils and bubbles up. Strain 3 Tbs (which should be almost all of it) of the hot blueberry juice into a microwavable mixing bowl.

Reheat (because after straining, juice will have cooled) the strained juice in the microwave for another 10-15 secs until it just starts to bubble up. Take it out of the microwave and quickly add the 2 cups of rice flour. Mix with a spoon and the knead by hand.

Once it forms a dry and crumbly dough, add 1.5 to 2 tsp of HOT boiling water. Knead again. Adjust water amount to get playdough like consistency. Wrap with plastic wrap and rest for few minutes until ready to use. See video.

For Purple Dough (blueberry)

Blend 1/4 cup raspberries with 2 Tbs water. Microwave for 25 - 30 secs until it boils and bubbles up. Strain hot raspberry juice into a microwavable mixing bowl. Should make about 3 Tbs.

Reheat (because after straining, juice will have cooled) the strained juice in the microwave for another 10-15 secs until it just starts to bubble up. Take it out of the microwave and quickly add the 2 cups of rice flour. Mix with a spoon and then knead by hand.

Once it forms a dry and crumbly dough, add 1.5 to 2 tsp of HOT boiling water. Knead again. Adjust water amount to get playdough like consistency. Wrap with plastic wrap and rest for few minutes until ready to use.

For Pink Dough (raspberry)

Setup a station with all the fillings and doughs together. Prepare a small bowl of water and sesame oil. Prepare a tray with cover for the Songpyeon.

For each Songpyeon, make a 1 inch or slightly bigger little balls with your hand.

Then press down the center to form a little bowl with your fingers. If it starts to crack too much, dip your finger in the water bowl and add a little more water to the dough. Repeat again.

Fill the bowl with a filling – make sure you top it off.

Then close up edges to make a half moon shaped dumpling kind of a thing. Place on tray making sure they don't touch each other. Keep it covered.

Repeat with different color dough and different filling.

Layer bottom of steamer with pine needles. Place Songpyeon in the steamer.

Let's make some Songpyeon -

Add 1 1/2 cup water to pot. Put in the steamer, line it with cheese cloth or pine needsle,lay the songpyeon, cover and steam for 12 minutes.

Stove Top

Add 1 cup water to pot. Insert a silicon steamer basket or I just used a silicone steamer liner on top of the steamer insert that comes with Instant Pot. If you have pine needles, layer that first and then place the songypeon. If not, use a cheesecloth or steam mat with songpyeon, close lid, seal valve then select STEAM function for 12 minutes. When cooked, Manual Relase and open.

Instant Pot

Add 1 cup water to rice cooker. Put in a steamer basket or silicon steam liner to pot with songpyeon. Close lid, select Steam function (for my Cuckoo, it&#039;s Multi-Cook) for 20 minutes.

Korean Rice Cooker (the expensive multi-function, pressurized kind)

Prepare 2 bowls, tong and sesame oil. Fill one bowl with cold water.

When Songpyeon is cooked, turn off heat and let it cool in the steamer for 2-3 minutes. For Instant Pot and Rice Cooker, you can just open right away.

Using a tong, pick up rice cakes and drop them in the cold water for a quick rinse and to remove any stuck pine needles.

Transfer rinsed rice cakes into a colander to drain. Quickly (while it&#039;s still hot) add drained rice cakes to a bowl, drizzle sesame oil. Toss to coat Songpyeon evenly. This process of cold water bath and coating with oil helps Songpyeon to remain moist and from sticking to each other.

Serve warm or at room temp.

When all cooked -

For spicy soupy goodness make this homemade laksa paste, for laksa anytime you want it.

Laksa paste

red chillies

coriander

sweet paprika

cumin

turmeric

brown onion, chopped

lemongrass stalks, white part only, chopped

galangal, peeled, chopped

cashew nuts

garlic cloves, chopped

shrimp paste

peanut oil

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Make this delicious, exotic starter a part of your Springtime barbecue feast.

Lamb kofta

1kg lamb mince

garlic cloves, crushed

chilli flakes

mint leaves

parsley leaves

mild paprika

ginger

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Boulangere Potatoes makes for an amazing casserole type of dish that combines thinly sliced Idaho® Yukon Gold Potatoes, sautéed sliced onions, garlic, and butter. They are then covered in a flavorful stock and baked in the oven to achieve a soft buttery potato inside, with a bit of crunch on the outside.&nbsp;

Boulangere Potatoes with Idaho® Potatoes, Rosemary & Gruyere

Yukon Gold Idaho® Potatoes (Medium to large size, sliced)

1.5 Large Spanish Onions (or 3 small ones, sliced)

Garlic (Chopped)

tbsp Butter (Unsalted)

tbsp Rosemary (Chopped)

Stock (Chicken

tbsp Olive Oil (Extra Virgin)

Gruyere Cheese (Shredded)

Parsley

Salt & Pepper

Preheat your oven to 350 F.

Slice up the onions, add 2 tablespoons of butter to the skillet and sauté them for 5 minutes.

Then add the garlic with one more tablespoon of butter and sauté for another 5 minutes.

In the meantime, peel your potatoes and cut them thin (I used my food processor to cut up 2/3 of my potatoes, which literally took 15 seconds. I then thinly sliced 1/3 of potatoes to have nice round slices for the top layer.&nbsp;

Butter your 11" oval baking dish and start assembling the casserole.

Add 1/3 of your potatoes for a single layer; then add 1/2 the onions, 1/3 of your rosemary, salt, and pepper (season every layer).

Repeat with another layer.

Arrange the top layer of potatoes in a way that the rounds overlap slightly on each other;

Pour over the stock so it submerges almost all of the potatoes. However, the top layer stays slightly elevated above the stock (so that it will get crispy).

Add more rosemary, salt, and pepper.

Add little pieces of butter (1/3" squares) on the potatoes and drizzle with extra virgin olive oil (about 2 tablespoons of butter)

Cover with foil and bake for one hour.

Take the foil off, raise the oven temperature to 425F and bake for another half hour.

In the meantime shred 1/2 cup of Gruyere Cheese and chop the parsley.

Remove the potatoes from the oven, sprinkle with cheese and return to the oven for 5 minutes, until the cheese has melted.

Serve with chopped parsley and enjoy!

Easy vanilla slice

(70 grams) custard powder

(115 grams) caster sugar

(250 milliliters) cream

(500 milliliters) milk

vanilla essence

Arnott's Sao original crispbreads (28 biscuits)

(230 grams) pure icing sugar

passionfruit pulp

This quick and easy coconut chicken curry is a simple way to liven up the week.

Coconut chicken curry

vegetable oil

Lilydale Free Range Chicken Thigh, trimmed, cut into thirds

brown onion,

garlic cloves, finely chopped

red curry paste

lemongrass stem, trimmed, bruised, thinly sliced

red chilli, deseeded, thinly sliced

coconut milk

curry leaves

coriander leaves

lime, juiced

jasmine

Coriander sprigs, to serve

Lime wedges, to serve

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A liqueur dessert is a sure way to warm up this winter and this classic tiramisu is sure to be a crowd pleaser.

Tiramisu

black coffee

marsala (see note)

eggs, separated

mascarpone

large packet of sponge finger biscuits (savoiardi)

NESTLÉ Bakers' Choice Cocoa,

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Dressed simply with sauteed mixed mushrooms, cheese, garlic and parsley - the fresh pappardelle is allowed to shine in this tasty Italian dinner.

Pappardelle con funghi (mushroom pappardelle)

dried porcini mushrooms (see Notes)

unsalted butter

Swiss brown mushrooms,

1kg fresh pappardelle (see Notes)

flat-leaf parsley, finely chopped

parmesan,

A traditional sweet potato bread from the island of Madeira, baked in a pan and usually served with garlic butter, local soft cheeses and olives.

Bola do Caco

500 g plain flour (not strong bread flour)

g sachet Fast Action Yeast

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