Choc Chip Banana Muffins

8/2/2019 Choc Chip Banana Muffins

1/23

Choc chip banana muffins

ADD extra VANILLA

Scrumptious treats which combine the goodness of banana and joy of chocolate.

Ingredients (serves 12)

60g butter 2 cups self-raising flour

1/2 cup caster sugar

1/2 cup milk

2 eggs

2 ripe bananas, mashed

1 cup (200g) Nestle Dark Choc Bits

Method

1. Preheat oven to 200C. Line a medium muffin tray (12 sections) with

paper cases. Melt butter in a small saucepan or heat-proof bowl in the

microwave. Set aside to cool slightly.

2. Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry

ingredients.

3. Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry

ingredients, along with mashed banana. Using a wooden spoon, gently mix

ingredients until just combined. Stir in choc bits. Don't beat the mixture

or the muffins will be tough.

4. Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or

until firm on top when lightly touched (get an adult to help with this).

Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.


2/23

Thai beef salad

Photography by William Meppem

This aromatic Asian salad combines lemony-flavoured coriander leaves with cool

cucumber, refreshing mint and rare beef.

Preparation Time

15 minutes

Cooking Time

10 minutes


1 1/2 tbs fresh lime juice

1 tbs finely chopped dark palm sugar

1 tbs fish sauce

2 tsp sesame oil

1 tsp soy sauce

2 tsp finely grated fresh ginger

1 garlic clove, crushed

1 (about 680g) beef rump steak

1 x 200g pkt grape tomatoes, halved

1 continental cucumber, halved lengthways, thinly sliced diagonally

1 red onion, halved, cut into thin wedges

2 long fresh red chillies, halved, deseeded, thinly sliced lengthways

1 bunch fresh mint, leaves picked, large leaves torn

1 bunch fresh coriander, leaves picked

1 bunch fresh Thai basil, leaves picked, large leaves torn

55g (1/3 cup) toasted peanuts, coarsely chopped

4 kaffir lime leaves, centre veins removed, finely shredded


3/23

Method

1. Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce,

ginger and garlic in a jug. Place the steak in a glass or ceramic dish.

Drizzle with half the dressing. Cover with plastic wrap and place in the

fridge, turning occasionally, for 2 hours to develop the flavours.

2. Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-

3 minutes each side for medium or until cooked to your liking. Transfer to

a plate. Cover with foil and set aside for 10 minutes to rest.

3. Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts

and lime leaves in a large bowl. Thinly slice steak across the grain and add

to the salad. Drizzle with remaining dressing and gently toss to combine.

Divide salad among bowls and serve immediately.


4/23

Grilled zucchini, mozzarella andprosciutto salad

Photography by Andrew Lehmann

Throw together this summery salad and you'll be able to taste the Mediterranean

without leaving your kitchen!

Preparation Time

15 minutes

Cooking Time

25 minutes


8 zucchini (about 12-15cm long)

2 1/2 tbs olive oil

125g Greek feta

2 tbs currants

1 clove garlic, finely chopped

2 tbs dried breadcrumbs

1 tbs finely chopped basil, plus extra small leaves, to serve

200g grape or cherry tomatoes

90g (about 6 slices) prosciutto, salami or leg ham

125g cherry bocconcini, torn in half

Toasted bread, to serve

Method

1. Preheat oven to 220C. Trim 2mm from ends of zucchini then cut each

into 4mm-thick slices, lengthways. Place in a bowl. Add 1 tbs oil and


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season to taste with salt and pepper. Toss. Heat a char-grill pan over high

heat. Cook zucchini, in batches, for 1 1/2 minutes each side or until

charred but not quite cooked through. Transfer to a roasting pan.

2. Crumble feta into a bowl. Add currants, garlic, breadcrumbs and chopped

basil. Season to taste and toss well to combine.

3. Scatter tomatoes and feta mixture over zucchini. Tear prosciutto slices in

half and strew over vegetables. Drizzle with remaining oil then roast for

15 minutes or until tomatoes have softened.

4. Scatter vegetable mixture with bocconcini and extra basil. Spoon into a

bowl and serve with toasted bread.


6/23

Mediterranean pasta salad

Preparation Time

10 minutes

Cooking Time

10 minutes


250g San Remo Large Shells No. 29

4 Italian-style sausages

2 green zucchini, halved lengthways, thinly sliced crossways

100g bought chargrilled capsicum, drained on paper towel, thinly sliced 180g (1 cup) sun-dried tomatoes drained on paper towel, thickly sliced

145g (1 cup) pitted kalamata olives

150g feta, crumbled

1/2 cup loosely packed finely shredded fresh basil

2 tbs olive oil

2 tbs red wine vinegar

Salt & freshly ground black pepper

Method

1. Cook the San Remo pasta in a large saucepan of salted boiling water

following packet directions or until al dente. Drain. Refresh under cold

running water, then drain.

2. Meanwhile, heat a medium non-stick frying pan over medium-high heat.

Add the sausages and cook, turning occasionally, for 5 minutes or until

golden brown and cooked through. Transfer to a plate. Add the zucchini

to the pan and cook, stirring occasionally, for 2 minutes or until tender.

Remove from heat and set aside for 5 minutes to cool.


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3. Thinly slice the sausages diagonally and place in a large serving bowl. Add

the pasta, zucchini, capsicum, sun-dried tomato, olives, feta and half the

basil, and gently toss to combine. Drizzle with the oil and vinegar, and

season with salt and pepper. Gently toss to combine. Sprinkle with

remaining basil and serve immediately.

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8/23

Bacon macaroni bake

Crispy bacon, tasty tomatoes and melted bocconcini make this bake so bellissimo. We can't decide

what tastes better on a cool night - the piping-hot pasta and sauce or the golden cheese on top.

Cooking Time

30 minutes


250g dried macaroni pasta

1 tbs olive oil

1 brown onion, finely chopped

1 garlic clove, crushed

8 middle bacon rashers, coarsely chopped

1 x 410g can chopped tomatoes

2 tbs tomato paste

1 tbs chopped fresh continental parsley Olive oil, to grease

180g bocconcini, drained, sliced

Method

1. Cook the pasta in a large saucepan of salted boiling water following packet direction

or until al dente. Drain.

2. Meanwhile, heat the oil in a medium frying pan over medium-high heat. Add the onio

and garlic, and cook, stirring often, for 3 minutes or until onion is soft. Add the bacon and cook,

stirring often, for 2 minutes or until crisp. Stir in the tomato and tomato paste. Cook, stirring

occasionally, for 5 minutes or until the mixture thickens. Stir in the parsley.

3. Preheat grill on medium-high. Brush four 375ml (1 1/2-cup) capacity baking dishes

with oil to lightly grease. Divide the pasta among the dishes. Pour over the tomato mixture. Arrange

the bocconcini on top. Place under grill and cook for 5 minutes or until the bocconcini melts.

Notes

Freezing tip: At the end of step 3, set aside to cool. Freeze in an airtight container

for up to 3 months. Thaw in the fridge overnight. Reheat, covered, in oven preheated to 180C

Cook's tip:To make a large bake, use a 1.5L (6 cup) capacity baking dish in step 3.

With a twist: Mushroom macaroni bake: Replace the bacon with 200g mushrooms, thinly sliced.

Tomato, olive & feta macaroni bake: Replace bacon with 250g cherry tomatoes. Replace

tomato paste with pitted black olives. Replace bocconcini with crumbled feta.


9/23

Lemon egg salad

Photography by Louise Lister


12 eggs, hard-boiled, peeled, roughly chopped

1 red onion, quartered, thinly sliced

5 sticks celery (including leaves), thinly sliced

3/4 cup mayonnaise

1 large lemon, rind finely grated, juiced

pinch of cayenne pepper

150g packet croutons

200g baby rocket

Method

1. Combine eggs, onion and celery in a large bowl. Toss gently to combine.

2. Whisk mayonnaise, lemon rind and 1/4 cup lemon juice in a bowl. Season

with salt and cayenne pepper.

3. Add mayonnaise mixture, croutons and baby rocket to egg mixture. Toss

gently to combine. Serve.

Notes

Variation: Add 2 cups shredded cooked chicken or 425g can tuna to the

egg salad in step 3 to make this a main meal.


10/23

Barbecued pumpkin, red onion andspinach salad

While you're cooking meat on the barbie, throw on pumpkin and onion as well so

that you can make this satisfying salad as an accompaniment.

Preparation Time

15 minutes

Cooking Time

10 minutes


1 (about 1.5kg) butternut pumpkin, quartered lengthways, peeled,

seeded, thinly sliced

1/4 cup (60ml) extra virgin olive oil 3 red onions, cut into wedges

300g baby spinach leaves

200g feta, crumbled

1 tbs wholegrain mustard

2 tbs red wine vinegar

Method

1. Preheat a barbecue on medium. Brush the pumpkin slices with a little of

the oil and season with salt and pepper. Cook on barbecue for 1 minuteeach side or until tender. Transfer to a plate. Add onion to the barbecue

and cook, turning, for 2 minutes or until it softens. Remove from heat.

2. Place the spinach, feta, pumpkin and onion in a large serving bowl.

Combine the mustard, vinegar and remaining oil in a screw-top jar and

shake until well combined. Drizzle over the salad and serve immediately.


11/23

Easy fried rice

Even kids will love this quick and easy fried rice, perfect for a Tuesday night

meal.


1 cup long grain white rice

2 eggs

2 teaspoons vegetable oil

2 bacon rashers, chopped

1 carrot, peeled and grated 2 shallots, trimmed, finely sliced

1/2 cup frozen peas, thawed

1 tablespoon soy sauce, plus extra to serve

Method

1. Cook the rice in a large saucepan of boiling water for 12 minutes or until

tender. Drain and leave to cool.

2. Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok

or large frying pan over medium heat. Add eggs. Swirl over base to form

an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set.

Transfer to a chopping board. Set aside to cool slightly. Cut into short

strips.

3. Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1

minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg

and soy sauce. Stir until heated through. Serve immediately, with extra

soy.


12/23

Oven-baked fish fingers and chips

Photography by Louise Lister

Kids will love these fish and chips and the fact that they're baked, not fried,

makes them healthier than usual.

Makes

14 fish fingers

Ingredients

2 potatoes (see note)

olive oil spray

350g boneless white fish fillets 1/2 cup plain flour

2 cups fresh white breadcrumbs

1 egg

125g cherry tomatoes, quartered

1 small avocado, diced

1 tablespoon lemon juice

Method1. Preheat oven to 200c. Line 2 baking trays with baking paper. Peel

potatoes and cut into chips. Place into a saucepan of cold water. Bring to

the boil. Reduce heat and simmer for 2 minutes or until potatoes are just

tender. Drain, then pat-dry between sheets of paper towel.

2. Arrange in a single layer on a baking tray. Spray with olive oil spray and

sprinkle with sea salt flakes.

3. Cut fish into 'fingers' about 11cm long x 3cm wide. Place flour and

breadcrumbs onto separate plates. Break egg into a shallow dish and


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whisk. Dip each fish finger into flour, egg, then breadcrumbs. Arrange on

a baking tray.

4. Place chips on top shelf of oven and bake for 15 minutes. Turn chips.

5. Place tray with fish fingers in oven under chips. Cook for a further 10 to

15 minutes or until fish is golden and cooked through and chips are crisp.

6. To make salsa: Combine all ingredients in a small bowl. Serve with fish

and chips.


14/23

Asparagus wrapped in prosciutto

Photography by Oliver Ford

For a satisfying something, try these tasty bundles.


2 bunches asparagus spears

100g prosciutto, thinly sliced

shaved parmesan

cracked black pepper

olive oil, to serve

Method

1. Trim asparagus spears and blanch in boiling water. Remove from heat,

plunge into iced water, set aside for 5 minutes and drain.

Cut each asparagus spear in half to make two shorter stalks, then halve each

stalk lengthwise. Gather 3 asparagus pieces and carefully wrap a thin slice of

prosciutto around the bundle (if prosciutto pieces are too large, tear them into

thinner lengths). Repeat for remaining asparagus and prosciutto. Place on a

serving plate and sprinkle with shaved parmesan and cracked black pepper.

Drizzle with a little olive oil, if desired. Serve immediately or refrigerate until

needed. hey're even better once wrapped in prosciutto and grilled lightly. Afte that

just drizzle some lemon juice and olive oil and peper and rock salt.

cookygirl replied at 09:56am Tue 31st August, 2010

I agree; lovely lightly grilled with a little white balsamic as well.

Thai pumpkin soup


15/23

Photography by Ben Dearnley

This recipe is by Kim McCosker and Rachael Bermingham, the time-poor mums

behind the best-selling 4 Ingredients cookbooks.


1kg butternut pumpkin, peeled, cut into 1.5cm pieces

2 tablespoons red curry paste

270ml can coconut cream

1/4 cup roughly chopped fresh coriander leaves

Method

1. Heat a large saucepan over medium heat. Add pumpkin and curry paste.Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom

of pan. Add coconut cream. Cook, stirring, for 1 minute.

2. Add 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer,

covered, for 20 minutes or until pumpkin has softened. Set aside for 5

minutes.

3. Blend or process soup in batches until smooth. Season with salt and

pepper. Top with coriander. Serve.


16/23

Avocado and lime with bacon on toast

Photography by John Paul Urizar


2 just-ripe avocados

2 tablespoons lime juice

175g thin bacon rashers

8 thick slices rye bread

butter or margarine, for spreading

flat-leaf parsley sprigs, to serve

Method

1. Halve, deseed and peel avocados. Slice lengthways into 1cm-thick slices.

Place in a large bowl. Drizzle with lime juice. Season with salt and

pepper. Toss gently to coat in lime juice. Set aside for 10 minutes.

2. Meanwhile, preheat grill on mediumhigh heat. Cut bacon rashers in half.

Remove rind. Place on grill tray in a single layer. Grill for 2 to 3 minutes

each side or until golden. Drain on paper towels.

3. Grill bread for 1 to 2 minutes each side or until golden and toasted.Spread lightly with butter. Place toast on plates. Top with avocado, bacon

and parsley. Serve.

Eggs Benedict


17/23

Photography by Sue Ferris


4 x 50g eggs, at room temperature

4 English muffins, split

20g baby spinach leaves 125g shaved ham

1 avocado, thinly sliced

Hollandaise sauce 1 tablespoon white wine vinegar

2 egg yolks

150g butter, melted, cooled

1 tablespoon lemon juice

Method

1. Make hollandaise Process vinegar and egg yolks in a food processor. With

motor running, slowly add add butter in a thin stream. This should take 3

minutes. Stir in lemon juice. Transfer to a bowl. Season with salt and

pepper. Cover surface with wrap.

2. Pour water into a saucepan to two-thirds fill it. Add a pinch of salt. Bring

to the boil over medium-high heat. Reduce heat to medium-low. Break 1

egg into a saucer. Stir water until a whirlpool forms. Slide egg into water.

Cook, without stirring, for 3 minutes for a soft yolk or 4 minutes for a

semi-soft. Remove to a plate with a slotted spoon. Repeat with remaining

eggs.

3. Meanwhile, toast muffins. Top muffin bases with spinach, ham, avocado

and eggs. Drizzle with hollandaise sauce. Top with muffin tops. Serve.


18/23

Corn, egg and bacon tarts


olive oil cooking spray

1 teaspoon olive oil

3 green onions, thinly sliced

4 shortcut bacon rashers, chopped 310g can corn kernels, drained

4 sheets filo pastry

4 free-range eggs

60g mixed salad leaves, to serve

Method

1. Preheat oven to 180C. Spray four 3/4 -cup capacity Texas muffin holes

with oil. Heat oil in a small frying pan over medium heat. Add green

onions and bacon. Cook, stirring often, for 5 minutes or until bacon islight golden. Remove from heat. Stir in corn. Season with salt and pepper.

2. Place 1 pastry sheet on workbench. Spray with oil. Fold in half crossways.

Spray top with oil and cut in half crossways. Use pastry squares to line

base and sides of 1 muffin hole, allowing a 2cm overhang. Repeat with

remaining pastry and oil.

3. Divide corn mixture between tart cases. Break 1 egg into each tart case

(keep yolk intact). Bake for 20 minutes or until egg is just set. Season with

pepper. Serve with salad leaves.


19/23

Chicken & cashew stir-fry with Thai basil

Photography by Rob Palmer

Thai flavours of chilli and lemon grass join chicken and a lime-infused sauce in

this easy and delicious dish.

Preparation Time

20 minutes

Cooking Time

20 minutes


60ml (1/4 cup) fresh lime juice

60ml (1/4 cup) fish sauce

2 tbs light soy sauce

2 tbs brown sugar

2 tbs vegetable oil

1 red onion, peeled, halved, thinly sliced lengthways

2 garlic cloves, thinly sliced

3 large fresh red chillies, thinly sliced

5 shallots, ends trimmed, cut into 6cm lengths

1 stem lemon grass, trimmed, bruised

80g (1/2 cup) raw cashews

600g chicken tenderloins, thinly sliced

1/4 tsp cracked black pepper

1 bunch fresh Thai basil, leaves picked

Method

1. Combine the lime juice, fish sauce, soy sauce and sugar in a bowl.


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2. Heat half the oil in a wok over high heat until just smoking. Add the

onion, garlic, chilli, shallot and lemon grass. Stir-fry for 2 minutes or until

the onion softens. Transfer to a large heatproof bowl.

3. Heat remaining oil in the wok over high heat. Add the cashews. Stir-fry for

2 minutes or until golden. Use a slotted spoon to transfer to the bowl.

4. Add one-third of the chicken to the wok. Stir-fry for 4 minutes or until

just starting to brown. Transfer to the bowl. Repeat, in 2 more batches,

with the remaining chicken, reheating the wok between batches.

5. Return the chicken and onion mixture to the wok. Add the fish sauce

mixture and pepper. Stir-fry for 2 minutes or until heated through.

Remove from heat. Remove and discard the lemon grass. Stir in three-

quarters of the basil. Transfer to a serving platter and sprinkle with the

remaining basil to serve.

Notes

For traditional Thai presentation, decorate dishes with vegetablecarvings, such as chilli flowers.

Make it ahead: Start cooking this recipe 20 minutes before serving.




21/23

Bacon & roast vegetable penne

Photography by John Paul Urizar

No-one needs to be stressed on a Monday night so whip up this quick pasta dish

for dinner and everyone will be satisfied.

Preparation Time

10 minutes

Cooking Time

20 minutes


500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces

1 fennel bulb, ends trimmed, thinly sliced

2 green zucchini, ends trimmed, thickly sliced

1 red onion, halved, cut into wedges

2 tbs olive oil

1 x 125g pkt 98 per cent fat-free bacon (Weight Watchers brand), cut into

thin strips

200g dried penne pasta

1/3 cup loosely packed fresh basil leaves

80g shaved parmesan (Mil Lel brand)

Method

1. Preheat oven to 230C. Line 2 baking trays with non-stick baking paper.

Place pumpkin and fennel on 1 tray. Place the zucchini and onion on

another tray. Brush with the oil. Place fennel and pumpkin on top shelf of

preheated oven and zucchini and onion on bottom shelf. Bake for 10


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minutes or until tender. Sprinkle pumpkin and fennel with bacon and bake

for a further 10 minutes or until brown. Remove from oven.

2. Meanwhile, cook pasta in a saucepan of salted boiling water following

packet directions or until al dente. Drain. Return to pan.

3. Add the vegetable mixture and basil, and toss to combine. Divide among

serving bowls. Sprinkle with parmesan to serve.




23/23

Quick, easy & good. One could use left over roast veges also. Carrots/cauli/broccoliwork well instead of fennel (I'm also not so keen on fennel). I left the penne not welldrained (ie, still with some of cooking water) to keep it a bit moist & not too dry. Itwould be good with some toasted pine nuts added too. And to take it into theSicialian realm, I added pine nuts, some roast tomatoes and some sultanas with a bitof red wine vinegar and a couple of anchovies (you don't taste them, they just addflavour)

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Choc Chip Banana Muffins