Raspberry and banana bread

 
 

Preheat oven to 150°C.
Brush a 10 x 20cm loaf pan with melted butter. 
Line base and sides with non-stick baking paper.
Sift the combined flour into a large bowl.
Add sugar, coconut and cinnamon.
Make a well in the centre.
Add the eggs, banana, oil and vanilla. Stir until just combined.
Gently fold in the raspberries.
Pour mixture into prepared pan. 
Bake for 90 minutes or until a skewer inserted into the centre comes out clean.
Set aside in pan for 20 minutes to cool before turning onto a wire rack.
Serve slices as they are or with a dollop of fig jam or marmalade.
 

Melted butter, to grease
200g (1 1/3 cups) self-raising flour
150g (1 cup) plain flour
150g (2/3 cup) brown sugar
20g (1/4 cup) desiccated coconut
1 teaspoon ground cinnamon
3 eggs
4 ripe bananas, mashed
160ml (2/3 cup) vegetable oil
1 teaspoon vanilla extract
3/4 cup fresh or frozen raspberries
100g butter, at room temperature, chopped
45g (1/4 cup) pure icing sugar
85g (1/4 cup) fig jam

 


Raspberry and banana muffins

 
 

Preheat oven to 180°C.
Grease muffin 12 hole muffin pan.
Mix all dry ingredients together and make a well.
Combine wet ingredients and pour into the well.
Add banana and raspberries and mix well until just combined.
Spoon mixture into muffin pan and bake for 15-20 minutes or until lightly browned.

220 g self-raising flour, sifted
½ cup vegetable oil
¾ cup buttermilk
½ cup firmly packed brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 ripe banana, mashed
40 g  frozen raspberries


Prosciutto & Roasted Pepper Quiches

 
 

6 slices prosciutto
300ml single cream
60ml milk
3 eggs
3 sheets ready-made shortcrust pastry
4 slices (170g) roasted red pepper, chopped coarsely
4 tbsp fresh basil, coarsely chopped
75g grated cheddar cheese

 

 

Preheat the oven to 200°C. Grease a 12-hole muffin pan.
Cook prosciutto in a heated, oiled frying pan until crisp, then cool and chop coarsely.
In a large jug, mix together the cream, milk and eggs to make the quiche filling.
Put aside.
Cut twelve 9cm rounds from the pastry and press into the pan holes.
Mix together the prosciutto, pepper, basil and cheese and divide among the pastry cases.
Pour quiche filling into each case.
Bake for about 25 minutes.
Cool in the pan for 5 minutes before serving.
 

Recipe from Lakeland