16
Spiced Banana Squares Makes 16 Preparation: Cook time:
10 minutes 45 minutes
Ingredients: 1 cup self-raising flour 1 cup plain flour 2 teaspoons mixed spice 1/2 teaspoon salt 2 cups brown sugar
125g butter, chopped 1/2 cup buttermilk 1/2 teaspoon baking soda 1/2 cup mashed banana 1 egg, beaten
Method: Preheat oven to moderate, 180°C. Lightly grease and line a 23cm square cake tin. Sift flours, spice and salt together into a large mixing bowl. Stir in sugar. Rub butter into dry ingredients with fingertips until mixture resembles breadcrumbs. Press half the mixture firmly into the cake tin. In a large jug, combine buttermilk and soda. Stir in banana and egg. Lightly mix this into the remaining flour mixture and pour over first layer. Bake for 40-45 minutes, until cooked when tested. Cool in cake tin for 10 minutes. Cut into squares and store in an airtight container. Enjoy! Emma Johnstone-Gill - a favourite from womansday.co.nz Millwater Resident
Loaded Potato Skins & Corn on the Cob Serves 2 adults and 3 children Ingredients: 6 medium potatoes 6 rashers of streaky bacon Half a brown onion A clove of garlic Splash of milk
Butter (or Margarine) Salt and Pepper Cheese (grated) 6 cobs of corn
Method: Wash the potatoes and prick each one a few times with a fork. Bake in the oven for about an hour at 200C until the inside is soft, turning over halfway. Meanwhile: crush the garlic, finely chop the bacon and onion and fry all together over a low heat. Cook the corn – the easiest way is in the microwave. Leave the husk on and microwave two at a time for 6 minutes. When the potatoes are cooked, slice them in half along their length and use a spoon to carefully scoop out the cooked potato, leaving the skin intact. In a bowl, mash the potato with a little milk and a knob of butter until smooth and creamy. Mix in the bacon, onion and garlic and add some salt and pepper to taste. Spoon the mixture back into the potato skins and sprinkle cheese on top. Return to the oven for 5-10 minutes, until the cheese is melted. Remove the husk of the corn, add a little butter and serve with the loaded potato skins. Becky O’Gram Millwater Resident
