Last night I had the fortune of being invited to the Trelise Cooper, Spring and Summer launch at Coutts Mercedes. As I love Trelise (and her clothes) I was thrilled to be able to attend – and it was a great evening. I often forget at such events that I may of course be recognized and last night was no exception. I often get smiles and am not sure whether I actually know the person or whether they just know me!! Last night though I ended up with some really genuine fans – and I know because they talked about my recipes and which ones they have enjoyed cooking.
This made me swell with pride – and relief. Putting together a website is a huge thing. It is costly but also very time consuming and at times you tend to wonder if anyone is even looking at it. On top of that I cook up the food and write out the recipes and then wonder if there are folk actually cooking them. Well I found three guests at the fashion parade who rattled off several of my blog topics and recipes so now I know it is working. THANKS GUYS!!
Hi there especially to Kim – we chatted about cleaning kitchens Josh Emett style, about Chinese beef in lettuce cups, about cooking rice with garlic and ginger and then about bananas being given the time to get really brown and gooey so that they are full of flavour for my banana and berry bread. By the time we were on fruit we had drawn in a neighbouring fan who explained that she always lets bananas go brown and then freezes them – this way the texture is perfect for baking (thanks Pip). I also divulged that I mash and freeze ripe bananas into ice cube trays – this way the kids can pop them straight into their smoothie and don’t have to water it down with ice. At this point I promised them both I would write this up in a blog today and add a recipe or two – so here is to baking with over ripe bananas, adding them to smoothies and turning them into delicious ice-cream as the weather lends itself to iced concoctions 🙂
When I lived in Indonesia we used to eat deep fried banana fritters and they were completely addictive. Here is a healthier version – panfried in a touch of butter and served with a Kiwi Apple Syrup – YUM!
Banana and Coconut Fritters with Apple Syrup
- 2 small bobby bananas - mashed
- 2 Tbsp self raising flour
- 1 Tbsp potato starch or rice flour
- 1 Tbs shredded coconut
- knob butter
- Apple Syrup - Fresh Fields - 100% NZ Apples and no added sugar 🙂
Mash the bananas and add the flours and coconut to the banana with a fork on the plate.
Heat a frypan to medium and add a knob of butter.
When the butter has melted, add dollops of batter to the pan.
The mixture will swell as you fry one side.
Flip and cook the other side to golden.
Add some apple syrup and enjoy!
you don’t need to add sugar as the syrup will sweeten them and the banana flavour is enough