Now Summer is over and I can't spend my evenings and weekends on the beach, the kitchen is calling me even more than normal.
I'm a huge fan of using peanut butter in baking. Put it with bananas and chocolate and you get a great flavour combination.
Ingredients
120 ml sunflower oil
225 grams light brown muscovado sugar
3 large eggs
225 grams self-raising flour
2 medium bananas (ripe)
150 ml natural yoghurt
50 grams chocolate chips
3 large reese's peanut butter cups - if you can't get these (my local Tesco had sold out) then use a little more peanut butter and chocolate chips.
70 grams smooth peanut butter 50g for cake, 20g for top
Sift flour into bowl and fold into mixture.
Mash bananas and fold into mixture with the natural yoghurt.
Chop peanut butter cups and fold into mixture, along with the chocolate chips. Pour mixture into loaf tin.
Melt the 20g of peanut butter on the hob or in a microwave. Dollop the runny peanut butter on top of the mixture and swirl with a fork.
I'm a huge fan of using peanut butter in baking. Put it with bananas and chocolate and you get a great flavour combination.
Ingredients
120 ml sunflower oil
225 grams light brown muscovado sugar
3 large eggs
225 grams self-raising flour
2 medium bananas (ripe)
150 ml natural yoghurt
50 grams chocolate chips
3 large reese's peanut butter cups - if you can't get these (my local Tesco had sold out) then use a little more peanut butter and chocolate chips.
70 grams smooth peanut butter 50g for cake, 20g for top
Preheat oven to Gas4/180C. Line a 2lb loaf tin with baking paper (or use a ready made loaf tin liner).
Using a whisk, mix together the oil, sugar and eggs (1 at a time). Beat in the 50g peanut butter.
Sift flour into bowl and fold into mixture.
Chop peanut butter cups and fold into mixture, along with the chocolate chips. Pour mixture into loaf tin.
Bake for around 1hr 20 mins until a skewer inserted into the cake comes out clean. Check cake after 1hr and place foil on top if you feel it's getting too dark.
Leave to cool and then eat!
Sometimes a recipe comes along that gets me a little flustered.
This was one of them.
I first came across this recipe on my favourite blog, The Londoner and she found it on Martha Stewart's website. I have to admit, after reading Rosie's post, it sounded so simple all my apprehensive feelings disappeared.
Plus, anything that doesn't involve too much washing up for the man of the house is a bonus.
Ingredients
6oz spagetti
6oz chopped cherry tomatoes
1/2 an onion, thinly sliced
1 large clove of garlic, thinly sliced
2 or 3 sprigs of basil
2 tablespoons olive oil
1tsp dried oregano
Sprinkle of chili flakes
Salt n pepper
2 cups (16 fl oz) of warm vegetable stock
Grated parmesan
Now, put all your ingredients (except the Parmesan) in to a big pan and pour over your stock.
Cover & bring to the boil. Once it's boiling, turn the heat down so it gently simmers away, stirring it now & then. Cook like this for 5mins, then remove the lid altogether and keep stirring until the water's all gone.
Serve, with a generous helping of Parmesan.
So easy and delicious, you'll want to make it the next night.
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