As you are no doubt aware, today is Valentine's Day. I thought I was prepared. Knowing Rahul's passion for anything made by Adriano Zumbo I decided to beat the crowds and go to his chocolate cafe midweek to buy a selection of chocolates. The range was hilarious, he'd even done some condom-in-wrapper shaped chocolates. I chose about twenty different things, mainly salted caramels, something hilariously called a 'camel-toe' and chocolate lamingtons and fairy breads. Advised to keep the chocolates cool I hid them in the back of my wardrobe.
Yesterday morning Rahul announced that their were an army of ants marching through our bedroom. Sadly despite a Mortein defense operation it was too late. Chocolates gone.
In an effort to compensate for the disaster as a special Valentine's Day breakfast I made some hotcakes with caramel bananas. Caramel is Rahul's favourite thing in the world. And caramel with bananas is a winning combination. I like to include fruit in breakfasts that have questionable nutritional value, and this recipe also called for oats (admittedly only 25 grams but that's better than nothing.)
Bill Granger's Oaty Hotcakes with Caramel Bananas
(from Feed Me Now)
185g plain flour
1.5 teaspoons of baking powder
1/4 teaspoon cinnamon
pinch of nutmeg
pinch of sea salt
1 tablespoon caster sugar
25g rolled oats
275 ml buttermilk (I used 1/2 cup natural yogurt and 3/4 cup milk instead)
1 egg lightly beaten
35 g butter melted
To make the batter sift the flour, baking powder, cinnamon, nutmeg and salt together in a bowl. Stir the sugar and oats through, then make a well in the centre. Pour in the buttermilk and egg, stirring until just mixed. Add the melted butter and stir to combine.
To cook the hotcakes heat a large non stick frying pan over medium head and butter. Pour in two or three small ladlefuls being careful not to overcrowd the pan. Cook for 2-3 minutes until bubbles start to appear, and then flip and cook the other side for a further 2-3 minutes.
Serve with caramel bananas (and ice cream if you're naughty.)
90g brown sugar
2 tablespoons of water
Halve the bananas lengthways and slice each piece into three. Put the butter, sugar and water into a large frying pan over medium heat and cook until the mixture forms a caramel and darkens. Add the bananas and toss through until well coated.
My caramel was lighter than it should have been because I substituted golden caster sugar for brown sugar.
Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
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