Thursday, 16 December 2010
I discovered the solution - make ice cream! (as long as you have power to freeze it!)
This recipe is easy and fool proof!
Take your bananas and freeze them overnight (if you have power).
The following morning peel them and put them into your food processor and process until smooth - add about one tablespoon of honey per banana - you can add more if you have a really sweet tooth - and freeze again!
You now have ice cream available for puddings - parfaits or just to spoon out of the freezer when you need something sweet!
Sunday, 12 December 2010
2 teaspoons minced fresh parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon paprika, salt and fresh ground salt and pepper, to taste
1 3/4 cups all-purpose flour
3/4 cup beer, at room temperature
2 eggs, at room temperature
3 tablespoons minced green onion
2 tablespoons vegetable oil
1 1/2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels.
Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not overstuff; chili should close). Arrange chilies on baking sheet.
Heat 3/4 inch oil in heavy large skillet to 350F.
Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes.
Drain on paper towels and serve.