It’s new beginnings for me in 2015 as I embark on my most exciting, but scary, project since Master Four came along.
I have enrolled to do the New Zealand Certificate in Cookery at Weltec here in Wellington. The plan is to have a City & Guilds qualification as a chef before the end of the year.
I’m terrified! A geriatric mother of a pre-schooler sharing bench space with bright young stars who are the future of cooking in New Zealand. What am I thinking?! For starters, I could be their (very young) grandmother.
I look forward to sharing my adventures with you during the year. If nothing else, I’ll be able to show you how to chop an onion properly (hopefully!). Did I mention how nervous I am right now?
Another new thing for me this year has been helping my sister set up a facebook page for her food business (yes, we all love food). This was somewhat less frightening than the thought of giving up paid employment and venturing back to text books.
Ana (that’s the sister) runs a lovely little lunch bar and catering business south of Auckland. It’s always a highlight when she lets me help out in store. Really, I love it. Her food (my payment) is brilliant and the community clientele such fun to be around. She says they make the 4.30am alarm worth while!
One of Ana’s most loved recipes is her banana choc loaf. Luckily for you, she has shared it with me. Here’s my take on it (above photo is using white chocolate).
What you’ll need
160g butter, softened
100g (just over 1/2 C) brown sugar
1 tsp vanilla
2-3 ripe bananas, roughly mashed
2 tsp baking powder
1 tsp ground cinnamon
60g (about 1/2 C) rolled oats
50-100g chocolate – chips or chopped, dark, light or white – use as much or little chocolate as you like!
How to make it
Heat oven to 180°C and line a loaf tin with baking paper.
Beat the butter and sugar until lovely and creamy. Beat in the egg and vanilla until well combined.
Fold in the banana, sifted dry ingredients and oats. I sometimes do this by hand, other times in Kenny.
Fold in the chocolate.
Spoon the mixture into the prepared loaf tin and bake for about 40 minutes until a skewer comes out clean.
Cool for about 10 minutes in the tin, before turning out on to a rack.
When completely cold, store in an airtight container. Although, I’ve always found that it goes before I have a chance to store it.
If you are ever in the Drury area Monday-Friday, check out Firth St Kitchen – you’ll be guaranteed great food and coffee.
Righto, it’s off text book and knife shopping I go…. By the way, did I mention how terrified I am?