Banana, Honey and Walnut Teabread

Amelia Johnson Photography banana honey and walnut teabreadI would love to be one of those homes where people don’t call before they drop by for a cup of tea and a slice of cake and a two-hour catch up. Where we threw big barbeques that start with a family or two and end up with friends of friends joining and kids running through sprinklers and people not leaving til 2 in the morning. Alas, our lives aren’t at that stage right now: we live an urban lifestyle on the 14th floor in a 2-bedroom apartment, and, more to the point, we’re rarely home! Anyway, if I did regularly have friends dropping by, this is one of many cakes I would have to hand. It has a fantastic texture, slightly crunchy on the outside, soft on the inside, and has a great depth of flavour thanks to the honey and cinnamon.

Banana, Honey and Walnut Teabread

115g unsaturated margarine

115g light soft brown sugar

115g honey

2 eggs

225g self-raising flour

1 tsp cinnamon

2 large bananas

50g walnuts

Method

Preheat the oven to 180 degrees. Grease and line a loaf tin.

Beat together the margarine, sugar and honey in a large bowl until light and fluffy. Beat in the eggs.

Fold in the flour and cinnamon.

Mash the bananas in a separate bowl and then gently fold them into the mixture with the walnuts.

Spoon the mixture into the tin.

Bake in the oven for about an hour, until a skewer inserted into the cake comes out clean. The top should be golden and firm to the touch.

Cool in the tin for a few minutes. Turn out onto a wire rack to cool.

Eat sliced, hot or cold.

Za’atar Cheesy Biscuits

AmeliaJohnsonPhotographyCheesyZaatarBiscuits

Has anyone else found themselves spending a full day trying to put together an ambitiously fancy dinner party only for it all to be a little disappointing? To wonder why you didn’t just go a bit simpler? Six months ago I spent two hours putting together fiddly, fancy canapés- crositini with ridiculous things like fried sage leaves, and mini yorkshire puddings. They were met with polite compliments, but not much more. Two hours making canapés? I don’t have the time, nor the patience to spend two hours making  canapés! This Christmas I decided to keep it simple. Tasty and simple.

Now, my disclaimer is that they’re not the prettiest of biscuits. Especially after you’ve added the Za’atar, but the taste is SO good that these may disappear before you get the opportunity to try one yourself. Use a star shaped cookie cutter if you have one. That’ll pretty them up. And of course, put on a sparkly dress and everyone will be looking at you, not your food!

To continue on my theme of experimenting with local ingredients, I’ve added Za’atar to these traditional sharp, cheesy biscuits. Mum used to throw these biscuits together for Christmas Eve drinks parties. You can make them several days before as they’ll last for up to a week. I promise they won’t take you more than 10 mins prep.

Za’atar Cheesy Biscuits

Ingredients

200g strong grated English cheddar

50g soft unsalted butter

100g self-raising flour

1 tbsp za’atar

Method

Preheat your oven to 180°C/ gas mark 4/350°F.

Put all ingredients in a bown and mix together until a dough forms.

Bring the dough together into a ball. Wrap in cling film and put in the fridge for 15 minutes.

Roll the dough out on a floured surface to half an inch thick. Use a cutter to cut out stars or rounds. Keep rolling, cutting and re-rolling until all the dough is used.

Line a baking sheet with parchment paper and arrange your biscuits on top.

Bake for 12-15 minutes until the biscuits are golden. Remove from oven and transfer to a wire rack until cool.

 

Grannie Dunning’s Lemon Curd

Grannie Dunning's Lemon Curd

I feel like I’m committing family treachery by sharing this recipe. The photo above is from my Grandmother’s recipe book. Which means it came from her Paternal Grandmother, which makes me the fifth generation to make this incredible recipe, and now I’m sharing it with you.

It’s funny the things we remember about people from our childhood. I remember Grandma always got up at 5am. I’ve no idea why, she didn’t work, but she got up at 5am and she would always have finished her toast with lemon curd before I came down for breakfast. This to me, aged 5 and a half, was a significant characteristic of my Grandmother. I didn’t know anyone else who would get up so ridiculously early. Now as an adult, I can better understand why she’d like to start her day at 5am. Have a couple of hours to herself before anyone else woke up. Potter around in the garden without anyone interfering, listen to the radio, catch up with her reading, and eat her toast in peace. I love having people to stay, but the only thing I don’t like is having my morning routine disturbed. In the morning I get up and put the kettle on, water my plants, make breakfast and catch up on my emails.  Beware the guest that tries to chatter with me about the day’s activities before my morning coffee!

This recipe is divine. I have been known to swirl it through crème fraîche, add meringues and freeze it. You know you want to. Otherwise, simply spread on a slice of toast you will wonder why you EVER bought lemon curd from the store. There is no comparison.

In case you can’t read my Grandmother’s writing here’s the recipe!

Grannie Dunning’s Lemon Curd

Ingredients

Juice and grated rind of 4 lemons

175g butter

250g caster sugar

4 eggs

Method

Using a double boiler, or a bowl set over a saucepan of boiling water, melt the butter together with the juice and rind of the lemons. Dissolve the sugar in the mixture over the water.

Remove from the water and leave to cool for 10 minutes. (If you don’t leave it cool the eggs will scramble! Yuck!)

Beat the eggs together. Place the bowl of lemon mixture back over the boiling water and add the eggs, stirring constantly.

Keep stirring until the mixture is thick enough to coat the back of a wooden spoon.

Pour into sterilised jars and keep refrigerated.