The final day of February – how fast is this year flying by? – and a successful culinary day! It has been my day off and a relaxing day has been had, pottering around the flat and the kitchen and catching up with reading.
We had several bananas which were past their best so I decided to make some banana bread. I adapted a recipe from the Peyton and Byrne Baking Cookbook, using roasted hazelnuts instead of the specified pecans. The cake was light and moist- I used a mixture of milk and yoghurt instead of buttermilk and this worked perfectly. When Colin got in from work he gobbled up 2 slices in no time at all = big success!!
I marinated some ribeye steaks in olive oil, a little lemon juice, fresh thyme, chilli and garlic for a couple of hours before griddling them until medium-rare. I served this with 2 new dishes- some spicy roasted potatoes and a spiced carrot salad with mint. Both were delicious and here are the recipes.
Spiced Carrot Salad with Mint
10-12 small carrots, cut in half lengthways
1 small red pepper, diced
1 clove garlic, chopped
1cm piece ginger, chopped
juice of 1 small clementine
juice of 1 lemon
1 tsp paprika
1 tsp ground coriander
1 tsp chilli powder
1 tsp ground cumin
handful fresh mint leaves
1 tbsp oilve oil
- put the carrots, red pepper, garlic and ginger into a saucepan, add the juices and spices, cover and simmer for 6-8 mins until the carrots are just cooked. Remove from the heat and leave to cool.
- chop the mint and stir into the carrots with the olive oil. Season, transfer to a serving dish and eat!
Roast Potatoes with Chilli and Thyme- Colin’s new favourite!!!
3 large potatoes, peeled and cut into large chunks
1 tbsp olive oil
juice 1/2 lemon
handful fresh thyme leaves
1 garlic clove, chopped
1 red chilli, chopped
1 tbsp fresh, chopped parsley
- preheat the oven to 200.
- cook the potatoes in boiling salted water for 5 mins. Drain and transfer to a bowl.
- put all the other ingredients into a bowl and whisk to combine. Pour over the potatoes and season.
- pop into a roasting dish and roast for 30 mins until browned and crisp.
A lovely day off filled with yummy food. All very happy.
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