Munchies

I hope this is the correct place to put recipes people request, or should a new Recipe thread be started 'cos I don't want to hijack the thread if it's more for other purposes.

@NatalieS Cake recipe for using up bananas.

This is a tried and true moist sponge cake recipe that is great just plain, but it's also the base recipe I add left over, over ripe bananas to.

If I have extra apples I put peeled sliced apple, covered with sugar and cinnamon (shake sliced apple with cinnamon and sugar together in a freezer bag ), pushed into the mix after spreading it in the cake pan.

Sometimes I lightly stew the apple first with the sugar and cinnamon, and add it to the cake mix.

Victoria Sponge Cake Recipe Banana Version

250gms butter
250gms sugar
250gms Self Raising Flour
2 teaspoons Baking Powder
4 eggs
2 tablespoons milk
Up to 6 bananas peeled and cut into chunks

Method

Put the butter and sugar into a mixing bowl, using the ballon whisk if you have one, mix slowly at first, scraping down the sides regularly. Beat on higher speed until mixture is creamed together. (If you use raw sugar, you'll actually see the colour change) scrape down sides of bowl to make sure it's all well beaten.

Break eggs into another bowl (I always break each one into a bowl to check it's okay, then put into the bigger bowl with the others). When the mixture is at the creamed consistency, add the eggs a bit at a time while still beating. Regularly scrape down the sides so it's all well mixed together.

Change beater to the stronger one before adding bananas. I pinch the wires with my fingers to wipe off all the mixture from the beaters so as not to waste any.

Add the roughly chopped bananas one at a time and beat to incorporate them into the mixture. It might be a bit sloppy, but don't worry, the flour has to go in next.

When the bananas are mixed through, start adding the flour and the baking powder while slowly mixing. Add the 2 tablespoons of milk before you add the last of the flour.

Beat for a couple of minutes to make sure it's all mixed together, scrape down the sides to be sure nothing got missed. Try not to over beat as that is what caused the cake to crack on top while baking.

Cake pans

This will make 2 cakes in pans 19cm x 29cm. Line cake trays with baking paper for ease of removing cooked cakes.
I use the foil trays that size from the supermarket so I can cook and freeze in the same container. (and it saves washing up)

Spread mixture between your chosen cake pans.

Cook for 25 to 30 minutes in a preheated oven at 190C. Fan forced might change the time a very little bit. Try not to open the oven door while you're waiting.

Turn out to cool if desired.

I cut the cooled cake into serving sized pieces, put it back in the foil trays then into large clip seal bags and freeze. I can take out how ever many pieces I need and leave the rest frozen. '

I hope I haven't missed anything.

When i see this thread " munchies" it reminds me of when your stoned and you have have the munchies hahaha

It just a laugh 😆😃😂😁😎:face_with_rolling_eyes:

Hi @Former-Member,

I made your not-so-secret curried eggs on toast. It was SO GOOD!!!!! I made it yesterday and had half then and half for breakfast this morning. The only thing is, I think I'll put less salt in next time (next time being tomorrow!!!).

I have a question for you now... according to the label, I need to use the ricotta cheese up within three days. Even though I spread it about an inch thick on the toast, I'm still going to have quite a bit left over by the time I eat my second round of curried eggs (and my doctor has told me I really shouldn't eat more than 12 eggs in a week - apparently my previous 21 eggs a week wasn't ideal. ). So, wise SunShower, do you have any suggestions for what I could do with the leftover ricotta cheese? You need to aim for simple here.

OH that has made my day @Phoenix_Rising

sorry 'bout the salt, I do like a bit of salt with my egg, so yeah, I might have to amend that in the recipe.

Hey, I think you even beat me on the number of eggs eaten in a week!

With the Ricotta Cheese - there's 2 places it will give a date for using it by.

First there's the Use By date on the bottom of the tub, I do hope that is not the one you're referring to 'cos that's been sitting on the shelf in the shop if it's that close. I'd guess you'd be on top of checking Use By dates on perishables before buying though, so I'm going to guess it's the second one.

Secondly, there's the info on the side where it says Use within .... days of opening. Would you check again to make sure it says 3 days and not 5 days. The tubs I have in my fridge say 5 days. The type is really small and it could look like a '3'.

Also, what size tub did you get? I now get 2 of the smaller tubs instead of 1 big one so I don't get tired of eating it, or have to throw it out when I do get tired of it.

Onto what else to use it for.

Well, I often eat some straight out of the tub as is. In days gone by I would put some tomato sauce on it and eat it like that (can't have tomatoes anymore though). It's nice as a side with a piece of chicken too.

I will mix it into a scrambled egg/ omellette too - eggs again.

I also use Riccotta in my Impossible Quiche Recipe, or Quick Not-Really-Muffins. The Quiche is still using eggs though.... but it's freezable for laters.

what types of things are you comfortable cooking/ making/ baking/ whatever and I'll see if I can adapt something for you Phoenix_Rising?

I am so very thrilled that you are enjoying it so much!

Hi @Former-Member

I'm glad I made your day!

It's a 375g tub of smooth ricotta (woolworths brand). It definitely says use within three days of opening. The actual use-by date is in March - it's the 3 days within opening bit that I was looking at. I'm usually pretty easy going with use-by dates but I think dairy is one of those things you need to be more careful with, right? However, if your container says 5 days, that works for me.

The reason I went through a phase of eating 21 eggs a week was because I've been hooked on having scrambled eggs for breakfast for quite a while, and I make my scrambled eggs with 3 eggs. Putting ricotta in scrambled eggs sounds like a great idea - I'm going to try that...but obviously not this week because I will be using up the other 6 of my 12 eggs making another batch of curried eggs.

I'm not super into cooking, so simple works well for me.

@Phoenix_Rising Oh, dear, that might be why I changed my brand over to Perfect Italiano, because they have Use within 5 days. I get the 250gm tub, bit dearer, but less waste if I don't get to using it, so sorta not more expensive if that makes sense.

I agree, I'm very careful with use by on dairy items. If it was close to use within time I'd cook it to be sure, so adding some to your scrambled eggs is great. I cook off a little onion, some fresh mushroom and a few herbs (sage, yarrow, rosemary, oregano, thyme, chives, parsley) depends what's growing in my container garden to the mix, a pinch or so of secret ingredient (chicken stock powder) in a little bit of butter and add the eggs. sometimes it's omellette and sometimes it's scramble. LOL

yeah, scrambled eggs does work well with 3 eggs, maybe you can reduce it to 2 so you can still enjoy it but reduce the number of eggs? Smaller pan maybe?

Are you okay using the oven or do you prefer stove top/ electric pan? I'll try to adapt the Impossible Quiche for you if you dont' use the oven.

Hi @Former-Member,

I made your not-so-secret recipe again today - sooooooo good! I only used a 1/4 teaspoon of salt and that worked better for me.

I would love to make omlettes but I failed miserably. That's how I got hooked on scrambled eggs - my attempts at omlettes ended up being scrambled eggs!!!

My favourite cooking appliance is the microwave, but I do also use the oven, grill and stove.

I am really enjoying your company in Forum Land - with both your cooking and your crocheting skills, you seem like a pretty handy person for this little sea turtle to know.

I am having scrambled eggs for dinner .... ❣️

Oh @Phoenix_Rising your message brought tears to my eyes.

How very kind of you to say such lovely things. I think you are a very swashbuckling sea turtle!

I very much enjoy your company and discussions myself - (very interested in DBT thread). I hope I can continue to be amusing and informative too. I have a few easy peasy recipes in mind to write up to share.

Will have to wait a couple of days before I can get it sorted though as things will be hectic here until the weekend I think, then I'll probably fall in a shuddering heap on the floor and hardly move for a day or two.

Did you add Ricotta cheese to your scrambled eggs @Faith-and-Hope we have to help @Phoenix_Rising use up that big tub of it.

All these yummmy recipes @Former-Member, @Phoenix_Rising, @Faith-and-Hope

have a few easy peasy recipes in mind to write up to share. , how lovely @Former-Member