Posted on by loveleyjoy

BANANA BREAD

Just to illustrate what I was saying in my previous blog, that I can give you the recipe for the things I bake, but the result will not be the same.

Today, I used another of my favourite recipe books, ‘The Loaves and Fishes Cookbook’. It is written by Anna Pump, originally from Germany, who ran a restaurant on Long Island, USA.

When she moved to the USA, she found that everyone had a favourite recipe for Banana Bread, a cake that she had never heard of. Soon she developed her own list of ingredients and method.

2 eggs – yes I used that number, but I make sure ours are organic and free range.

1/2 cup safflower oil – don’t have any of that so used coconut oil and some organic rape seed oil.

1 cup of sugar – there is no white sugar in our house after reading, ‘Pure, White and Deadly’ the 1972 book by John Yudkin. I used golden granulated cane sugar and a spoonful of molasses. Sugar from sugar beet can be made to appear brown, by coating the crystals with molasses. Recently a limited range of ‘Sucre Roux’ appeared in our local German discount supermarket. I had not much brown cane sugar left and no trips to the UK planned. I was getting desperate. When I opened this sugar (produced in Belgium) it stank! It looks like golden sand that any beach would be proud of, but it smells disgusting. I looked on the internet and found that this was normal! I asked a Belgian pilgrim who was staying with us if it was OK . He tried to reassure me it was. I have tasted it, and I will never use it in any dish. The smell is like earth plus a chemical spill. Growing sugar beet sprayed with many chemicals and then trying to make the white product golden seems to have failed terribly.

1 teaspoon of vanilla extract. I got out a bottle of vanilla pods infused in vodka but decided that would add too much liquid so didn’t put in any vanilla.

3 ripe bananas – yes, I had those. That was the purpose of making the cake – to use up 3 of the 5 ripe bananas we had.

1 1/4 cups of unbleached white flour. I made a mixture of toasted soya flour, some freshly ground whole almonds (with skins) and coconut that I also blitzed in the coffee grinder.

1 teaspoon of baking powder. After having a student stay with us for a month who was gluten intolerant, I started making my own mix of baking powder. I had read that some manufacturers use wheat flour to bulk out baking powder which should have only 2 ingredients -twice as much Cream of Tartar as Bicarbonate of Soda.

1/2 cup of walnuts, coarsely chopped. As I had already put in some ground almonds, and didn’t have any walnuts I added about 6 chopped delicious, plump Medjool, Israeli, dates. Our local Aldi had them in its special offer section and I bought about 6 packets as I knew they would not be there for long.

Cook for 60 minutes at 350°F or 180°C or until a toothpick comes out clean. Who has toothpicks in their kitchen? Inserting a toothpick into a cake in the middle of a hot oven seems to invite telltale burns on the forearms that novice cooks all seem to bear. Use a fork or blade of a pointed knife for health and safety sake!

The result? An unctuous, moist, flavoursome slice that kept calling to me during each entry to my kitchen, ‘just another spoonful’. The moist result made me wonder if I had put in 11/4 cups of flour. Finding 3 different ingredients and grinding 2 of them, plus my other substitutions means that an 8 step recipe became a 12 step recipe where an item could be missed or miscalculated. Oh, well, my husband and I have both had portions and enjoyed it.

Oh, and I almost forgot that I added a sprinkling of turmeric (curcuma in French) because it’s supposed to help heal ………… whatever I read it helped heal and as it was yellow, it wouldn’t be out of place in a Banana Tea Bread.

Posted on by loveleyjoy

VARIETY IS THE SPICE OF LIFE

I have been downsizing my collection of recipe books. I had over 100. Some have gone to a school here in Reims that has a catering department. One I kept, was the Cranks recipe book. A ‘crank’ is a crazy person, or as the Oxford English Dictionary says, ‘a person who has strange ideas or unusual ideas and beliefs’. There used to be a Cranks restaurant in Norwich, which I had visited several times. Vegetarian meals were served there, way before vegetarians were considered normal. Flours used were usually wholemeal and ingredients were unusual like lentils, soya and buckwheat.

Years later, I had symptoms of gluten intolerance and cut out all wheat products. Looking back it was an easier journey than it could have been thanks to recipe books like ‘Cranks’ that introduced alternatives to the plain white, non-organic flour on which, the UK Flour Millers estimates, a third of our food products are based.

I had heard about buckwheat from the Cranks book but it was in Brittany that we were astonished by fields of a bright red cereal. We stopped to investigate and identified it as buckwheat that is ground to make sarrasin flour in France and turned into delicious savoury pancakes or galettes. Interestingly, buckwheat is a relative of rhubarb – so they say!

Another cereal that we drool over is maize-meal or polenta. We make the most delicious chips from polenta stirred into an organic chicken stock. It needs lots of stirring and gets thicker and thicker, before the final ingredient of grated parmesan cheese is added. The gloop is spread out in a large tray to cool and dry, then cut into chips to be fried. We had an Italian pilgrim stay with us who said our polenta was the best he had ever tasted – praise indeed!

Oats! Where would we be without porridge, muesli and granola. Cranks had a recipe for granola that was baked in the oven until crisp. I have often made it. Samuel Johnson in his dictionary defined oats as, “a grain, which in England is generally given to horses, but in Scotland supports the people”. We wouldn’t be without flapjacks, and cheesy savoury ones are also made in our house – great for eating on motorway journeys.

I’ve just seen that millet was another grain used in several recipes. It is the grain that is fed to budgerigars – a sprig is often hung in their cage. After trying it once, I don’t think I will return to those recipes- it was bland and tasteless.

I often bake cakes and biscuits for Afternoon Tea when we have pilgrims arriving to stay overnight while walking to Rome or Spain. When people taste my baking they often ask for the recipe. I have to tell them that I can give them the recipe, but what they make will not taste like the item that have just eaten. My box of flours rarely has white plain flour in it. At the moment it has toasted soya, rice flour, potato flour and sarrasin.

If the recipe says sugar, I might add raw cane, muscovado or date syrup with a bit of molasses for a depth of flavour. And of course all brown sugars have chromium in them – the mineral that is necessary for the digestion of sugar – but that is another story.