Banana and coffee marry beautifully in this recipe. Be sure to use green
tipped bananas as they complement the coffee's bitterness very well.
Tastes great with a cup of coffee. Makes one 8-inch cheesecake.
1 pack of shortbread fingers
70g melted butter, plus extra for frying bananas
600g cream cheese
1 double espresso or 60ml strong coffee
2 bananas
100g icing sugar, plus extra for bananas
2 eggs
50g plain flour
Slice the bananas and fry in a pan with a little icing sugar and butter
until golden. Melt the butter in a pan or a bowl in the microwave. Bash
up the biscuits (e.g. in a freezer bag using a rolling pin) and stir through
the melted butter so you have the texture of sandcastle sand. Grease
and line an 8-inch cake tin with greaseproof paper and push this buttery
biscuit mixture down using a smooth bottomed glass. Layer sliced
bananas on top of the base. Mix the rest of the ingredients together and
pour over the base.
Bake at 160°C for 30-40 minutes until golden but still soft with a bit of
wibble in the middle. Turn off the oven and leave to cool with the door
ajar before serving.
Roasted Tomato and Olive Oil Soup.
Recipe By Cassie Kill.
This is a wonderful way of showcasing some fabulous, simple
ingredients in a healthy dish bursting with flavour. Serves 4.
Preheat the oven to 230°C. Arrange the tomatoes on a baking tray and
drizzle over the honey and two tablespoons of the olive oil. Roast in
the oven for 15 minutes.
Take out of the oven and set aside to cool slightly. Carefully remove
the tomato skins and chop. Warm two tablespoons of olive oil in a
large saucepan, add the onion, put on the lid and fry for 3-4 minutes.
Add the garlic and fry for a further 2-3 minutes. Add the roasted
tomatoes, 100ml water (to taste), four tablespoons of olive oil and
blend it all up until smooth. Season to taste with salt and black pepper.
To serve, reheat if necessary and top with a dollop of crème fraîche
and chopped basil leaves.
