Time has really flown by. Day 26 already!
Today I am grateful for tastes from home.
A parcel arrived in the post this morning (thank you Anne!) with treats from home - and two magazines. The perfect thing for a Saturday afternoon, after all the running around/grocery shopping/cleaning has been done. I flipped through the Fresh Living magazine and happened upon a recipe for Banana Doughnuts.
"If there's one banana recipe to try, this is it!" the recipe declares.
So I did.
They're teensy weensy teaspoon-sized doughnuts, made with mashed banana and covered in cinnamon and sugar. I added in some festive mixed spice, added fresh banana to the bowl, and drizzled with maple syrup. It's getting closer and closer to winter here, with gusty winds, rain and gloomy clouds overhead. This indulgent treat is ideal for cold Saturday afternoons when you'd rather be in bed. And my husband thought so too - he came home after golf and happily munched his way through the lot (with a little help!).
Here's the recipe, courtesy of Fresh Living magazine, issue 67:
1 extra-large egg
1 ripe banana, peeled and mashed
2 - 4 tablespoons of milk
1/4 cup of caster sugar
1 1/3 cups self-raising flour
1/2 teaspoon baking powder
a pinch of salt
vegetable oil for frying
1 teaspoon each cinnamon and caster sugar
1. Beat the egg, banana, milk and caster sugar until well combined.
2. Sift over flour, baking powder and salt - and mix well.
3. Heat 4cm of oil in a deep pan and fry teaspoon-sized balls of mixture until golden, crispy and cooked through.
4. Drain on kitchen paper.
5. Mix 1 teaspoon caster sugar and cinnamon on a large plate and roll doughnuts in the mixture. Serve immediately.
Today I am grateful for tastes from home.
A parcel arrived in the post this morning (thank you Anne!) with treats from home - and two magazines. The perfect thing for a Saturday afternoon, after all the running around/grocery shopping/cleaning has been done. I flipped through the Fresh Living magazine and happened upon a recipe for Banana Doughnuts.
"If there's one banana recipe to try, this is it!" the recipe declares.
So I did.
They're teensy weensy teaspoon-sized doughnuts, made with mashed banana and covered in cinnamon and sugar. I added in some festive mixed spice, added fresh banana to the bowl, and drizzled with maple syrup. It's getting closer and closer to winter here, with gusty winds, rain and gloomy clouds overhead. This indulgent treat is ideal for cold Saturday afternoons when you'd rather be in bed. And my husband thought so too - he came home after golf and happily munched his way through the lot (with a little help!).
Here's the recipe, courtesy of Fresh Living magazine, issue 67:
1 extra-large egg
1 ripe banana, peeled and mashed
2 - 4 tablespoons of milk
1/4 cup of caster sugar
1 1/3 cups self-raising flour
1/2 teaspoon baking powder
a pinch of salt
vegetable oil for frying
1 teaspoon each cinnamon and caster sugar
1. Beat the egg, banana, milk and caster sugar until well combined.
2. Sift over flour, baking powder and salt - and mix well.
3. Heat 4cm of oil in a deep pan and fry teaspoon-sized balls of mixture until golden, crispy and cooked through.
4. Drain on kitchen paper.
5. Mix 1 teaspoon caster sugar and cinnamon on a large plate and roll doughnuts in the mixture. Serve immediately.
