Mango Banana Spring Rolls with Fresh Strawberry Sauce

August 10th, 2011 § 0 comments § permalink

Makes 6 rolls

Ingredients

1 cup sweet red bean paste (recipe follows)
6 small rice paper wrappers
1 semi ripe mango sliced long and thin
2 bananas, halved and sliced into 3 inch long strips about ½ and inch thick
Fresh Star Anise Strawberry Sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. On the middle of the wrappers, place a long dollop of the bean paste mixture, a few mango strips and a few banana strips. Wrap the roll up like a present but rolling. Serve garnished with strawberry sauce.

Sweet Spiced Red Bean Paste
Makes 1 cup

Ingredients

½ cup adzuki beans, cooked very soft
¼ cup turbinado sugar
¼ cup water
1 teaspoon cinnamon, freshly grated
1 teaspoon ginger, freshly grated

Directions

In a blender mix well while beans are warm and allow to cool.

Fresh Star-Anise Strawberry Sauce
Makes 1 cup

Ingredients

½ cup strawberries
¼ cup sugar
¼ cup water
1 star anise

Directions

In a medium saucepan combine the strawberries, sugar, water and the star anise and bring to a boil and cook for about 4-5 minutes or until thick and strawberries cooked down. Reduce heat and simmer for about 5 minutes and take of heat and let stand to cool before serving. (discard the star anise before serving.)

Banana Ginger Rice or Oat Cereal

May 4th, 2011 § 0 comments § permalink

For babies 6-9 months

INGREDIENTS

1 cup of organic rolled oats or organic brown rice
1 teaspoon ginger water (½ teaspoon fresh ginger infused with 1 cup water)
Banana
1 cup filtered water

DIRECTIONS

In a blender, blend 1 cup of rolled oats or brown rice until a powder is formed. With a flour softer, sift the powder making sure a fine powder is left. Take ½ cup rolled oat powder or the brown rice powder and mix with 1 cup water in a medium saucepan. Place the teaspoon of ginger water and whisk on a medium heat until semi thick. Take off the heat and allow to cool. Mix some of the cereal with mashed banana and serve.

Honey Banana Cups

April 19th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

3 semi-ripe bananas, sliced thin
1 tablespoon lemon juice
1 tablespoon honey

Directions

Preheat oven to 225°F. Mix lemon juice and honey in a small bowl using a whisk. Brush liquid mixture over bananas evenly, and place on baking sheet lined with parchment paper. Place in oven for 2 ½ to 3 hours or until dried through. Store in an airtight container up to 4 weeks.

Ger-Nis Muesli with Honey, Banana Chips, Pepitas & Coconut

April 19th, 2011 § 0 comments § permalink

Makes approximately 4 cups

Ingredients

2 cups old fashioned oats
½ cup bran flakes
½ cup corn flakes
½ cup flax seeds
1 cup pepitas
½ cup unsweetened coconut
½ teaspoon salt
½ cup honey
1 cup honey banana chips

Directions

Preheat oven to 275°F. In a large mixing bowl, combine oats, bran and corn flakes, flax seeds, pepitas, coconut and salt. Spread evenly on a parchment lined baking sheet. In a small saucepan warm the honey until the consistency is loose and pourable. Drizzle over the muesli mix and bake for 30 minutes, stirring occasionally. After the muesli has cooled, add the banana chips. Store in an airtight container.

Banana Caramel Mille Feuille

April 5th, 2011 § 0 comments § permalink

Serves 8

Ingredients

For the spiced phyllo

½ cup (1 stick) unsalted butter
¼ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon nutmeg, freshly grated
2 tablespoons confectioners’ sugar, plus more for dusting
6 sheets phyllo dough, thawed if frozen

For the filling

1 cup heavy cream
½ teaspoon pure vanilla extract
3 large bananas, peeled and chopped small

Salted Caramel Sauce, to serve (recipe follows)

Directions

Preheat oven to 400ËšF

For the spiced phyllo

Melt butter with cinnamon, cardamom and nutmeg in a small saucepan. Cut 2 pieces of parchment to fit a rimmed baking sheet. Brush 1 piece of parchment with spiced butter, and sprinkle with 1 tablespoon confectioners’ sugar. Place 1 phyllo sheet on top, and gently brush with spiced butter. Top with another phyllo sheet. Repeat, buttering and layering remaining sheets. Sprinkle remaining tablespoon confectioners’ sugar on top. Using a paring knife, trim edges of phyllo to fit parchment, then cut into about 24 2-by-3 1/2-inch rectangles (don’t cut through parchment).

Transfer parchment and phyllo to an upside-down rimmed baking sheet. Brush remaining sheet of parchment with spiced butter, and place on phyllo, buttered side down. Place another baking sheet, right side up, on top of phyllo. Bake until golden brown, 12 to 14 minutes. Transfer phyllo to a wire rack, and let cool. Phyllo will keep, covered, for up to 3 days.

For the filling

In a large bowl, combine cream and vanilla and whisk to medium-stiff peaks.

To assemble mille feuille, place 1 phyllo rectangle on a plate, and spoon whip cream over top and then sliced bananas. Continue with another layer and then top with third layer and dust top with confectioners’ sugar. Drizzle with salted caramel sauce and serve.

Recipe Property of Ger-Nis

Salted Caramel Sauce

Makes approximately 1 cup

Ingredients

1 ¼ cups sugar
1 cup heavy cream
2 tablespoons and 1 teaspoon unsalted butter
Maldon salt, to taste

Directions

Place a medium sized saucepan over medium heat. Add the sugar, making sure it is in one even level. Start stirring with a wooden spoon around the edge of the pan because that’s where the sugar will dissolve first. As your sugar begins to cook, watch carefully to make sure it doesn’t burn. Cook about 5 minutes or until the sugar is a golden brown liquid, or the color of honey. Remove the pan from the heat and slowly whisk in cream and butter to emulsify. Season to taste with salt.

Recipe Property of Ger-Nis

Leaf-Wrapped Rice and Banana Bundles

October 8th, 2010 § 0 comments § permalink

Khao Tom Mat (Thailand)
Serves 4 to 8 (makes 8 dumplings)

INGREDIENTS

For the Rice Mixture

¼ cup dried black turtle beans, soaked in plenty of water for 6 to 8 hours or ½ cup canned, drained and rinsed
3 pandan leaves, each folded in half and tied into a knot for easier handling, or ¼ teaspoon pandan extract
½ cup fresh coconut milk or canned coconut milk
¼ cup sugar
½ teaspoon salt
1 cup medium-grain sweet (glutinous) white rice, preferably from Thailand, rinsed and soaked in plenty of water for 6 to 8 hours

For the Filling

2 very ripe bananas

For Assembly

Eight 8-inch prepared banana-leaf squares
Eight 6-inch prepared banana-leaf squares
Eight 36-inch lengths of kitchen string for tying the khao tom mat

PREPARATION

1. Cook the Beans 1½ to 2 Hours in Advance: (Skip this step if using canned black turtle beans.) Drain the black turtle beans and place them in a small saucepan. Cover the beans with plenty of water and bring to a simmer over medium heat. Cover, reduce the heat to low, and simmer until the beans are tender, 1 to 1½ hours. Drain and place in a small bowl to cool.

2. Cook the Rice: Place the knotted pandan leaves in a small pot. Pour in the coconut milk and stir in the sugar and salt. Bring to a simmer over medium-low heat. Immediately cover, reduce the heat to very low, and barely simmer for 15 minutes. If using fresh coconut milk, be careful not to let it come to a boil.

3. Drain the rice. Remove the pandan leaves from the coconut milk and discard. Raise the heat from very low to low, mix in the rice, cover, and simmer for 3 minutes. Uncover and stir the rice until most of the liquid has been absorbed, 1 to 2 minutes. Scoop into a bowl, mix in the beans, and set aside to cool. The rice will be firm and
undercooked.

4. Assemble the Dumplings: Line a tray with a kitchen towel and have ready the rice mixture, bananas, bananaleaf squares, and the ties.

5. Peel the bananas and split each one into 4 equal pieces by cutting them both crosswise and lengthwise. You will have 8 banana slices.

6. Lay flat 1 large banana-leaf square, smooth side up, then place a smaller leaf square, smooth side up, diagonally on top of the large square. Center 2 rounded tablespoons of the rice mixture on top of the stacked leaves and spread it out into a 4 x 2-inch rectangle. Gently press a piece of banana into the rice mixture. The length of the banana should not be longer than the 4-inch length of the rice rectangle. Top with 1 tablespoon of the rice mixture. Fold over one corner of the stacked leaves. Fold over the opposite corner. Fold the ends of the leaves over as firmly as you can to create a neat, rectangular package. Tie to secure the folds, place the package on the lined tray, and repeat until you have 8 packages.

7. Steam the Dumplings: Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Arrange the packages in the basket, then place the basket in the pot. Cover, reduce the heat to medium, and steam for 1 hour. Check the water level halfway through the cooking and replenish with boiling water as needed.

8. Remove the pot from the heat. Carefully remove the basket and place it on a folded kitchen towel. Let the khao tom mat cool slightly, cut off the strings (unless you are freezing the dumplings), and serve. They can also be served at room temperature. It’s best not to open the packages too soon, and to peel back the leaves just before eating so they stay moist and warm. Khao tom mat can be refrigerated for up to 3 days or frozen (unopened) for up to 6 months. Reheat them in a steamer pot or use the Steamer Plate Setup. If reheating frozen khao tom mat, allow them to thaw before steaming.

© Recipe courtesy of Wai Hon Chu

Leaf-Wrapped Rice and Banana Bundles

Doce de Banana in Syrup

October 24th, 2009 § 0 comments § permalink

INGREDIENTS

1 cup of sugar
5 firm, but yellow bananas
a cinnamon stick
10 whole cloves

PREPARATION

In a heavy sauce pan dissolve 1 cup of sugar in 2 cups of water. Peel and cut five firm, but yellow bananas and add to the dissolved sugar. Add a cinnamon stick, about 10 whole cloves and cook for a couple of hours over low heat, stirring occasionally. Do not let the bananas dry out; add water if necessary. You’ll want to end up with a nice syrup. Let cool and serve.

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