Wednesday, 18 June 2014

Banana Pudding and Tacos

Firstly, sorry for my tiny pictures but I had a slight technical hitch. Basically I pressed the wrong button.
Anyhoo, I have a cracker of a recipe for you in the shape of bananas and Angel Delight. I know this sounds like a cheat and it is a little bit. But who cares, its yum.
I gained my inspiration from the banana pudding at Magnolia Bakery NYC. It was seriously amazing so I decided to recreate it.

What you will need:

2 packets of Banana Angel Delight
2 packets of Birds Dream Topping
2-4 ripe bananas (depends how bananary you want it and how big they are) sliced
Around 1/2 pack of trifle fingers/ sponge fingers, broken up into thirds

What you need to do:

Firstly your going to want to slice up your bananas and break up your trifle fingers into thirds.

Then follow your packet instructions and make your Angel Delight. Make sure you double it all to do two packets. 

Now using your packet instructions make your Dream Topping.

Now combine your Angel Delight and Dream topping, add the AD to the DT and fold it in. Try not to mix it too much as you want a sort of marbled effect.

Now add in your bananas and your trifle fingers, give it all a mix up and pop it into a pretty bowl.

Chill in the fridge for at least an hour to let the trifle fingers go soggy.

Now serve with a big spoon family style! Do it proudly, embrace your cheating.

This delightful dessert was lovingly made for my Dad and his wife Maxine. They came over for dinner a few weeks back.
We had tacos for mains. I again cut my normal flour tortillas with the aid of a drinking glass to create traditional tacos. I had some roast chicken left overs and this proved a wonderful way of using them up. 

I used fajita seasoning in a frying pan to heat up my chicken, make sure its piping hot if your reheating it. 

A few leaves of spinach 

                                                   Some sour cream

Some cheddar cheese

And homemade guacamole!
2 ripe avocados
Juice of 1 lemon
Splash of olive oil
sprinkle of paprika
pinch of salt and pepper

All mashed up with a fork to give some texture. Use a food processor if you like your guac smooth.

Fold and enjoy

They loved the banana pudding!

                     Lex got tired out from all the crumb sniffing under the table

Go and make the banana cheat pudding and the left over roast chicken fajita tacos. Easy lovely dinner.

Sunday, 15 June 2014

Garden fun with Cucumber, Pork and Pimms

I am a little behind with my blogging and have gathered a pretty hefty amount of posts. Heres one from a few weeks back when mum and John popped round for tea.

When I'm in the kitchen Daniel is usually in the garden. A wheelbarrow creation was on todays menu.

I have made a discovery. I love cucumber water! A nice big jug of it in the fridge. It is a nice change to juice and much healthier than fizzy or sugary drinks.
All you do is slice up about a quarter of a cucumber and pop it in some water, let it infuse for about an hour in the fridge and your ready to go.

Daniel isn't a fan of cucumber water but he is a fan of Pimms! I did sneak in some cucumber though.

 This isn't a completely pointless post, I do have a recipe in here somewhere. Honest.

Pulled BBQ Pork, in my new slow cooker. It's seriously easy and seriously cheap.

All you need:

Shoulder of pork
1 bottle of bbq sauce
1 can of full fat coke
Wraps or baps 
Sides of your choice

All you need to do:

Pop the pork shoulder into the slow cooker, cover with bbq sauce (whole bottle) and a can of full fat coke. Put the slow cooker on low for around 8 hours.

Once your 8 hours are up you will return home from work to a wonderful bbqy meaty smell. Yum.
The pork will just pull apart, it will be so tender and juicy.

I made some gluten free cornbread as a side as my mum is a gluten free bird. Very inconvenient as usual. Not really mum.

I cut my regular flour tortillas into mini ones using the rim of a drinking glass to create traditional tacos. So much better and much less messy than the crunchy variety.
We topped them with cheese and salad.

Oh and my new obsession, habanero sauce. Super spicy but super yummy.

Make it this week.