A few months ago, I headed to Bali with my family and met up with my mother-in-law there for a lovely holiday. As Bali is a cheap, overseas tropical playground for Australians, there are tons of western conveniences and experiences there if that is what you are looking for but I was determined to get a “off the beaten track” view of the island. We stayed part of our time in the mountains near Ubud and the rest of the time just north of Seminyak near the ocean but both of our freestanding villas were away from the hustle and bustle of downtown Kuta. Our villa in Ubud was in the jungle overlooking rice paddies and we were stared at by villagers as we were the only foreigners in town and I loved it. I wanted to be away from the touristy bits for at least part of the time.
Every morning at both villas, we were served gorgeous tropical fruits. Made (pronounced ma-day), the cook at the villa in Ubud, would take her time to make a beautiful creation every morning and I absolutely loved it. We had mangoes, pineapple, mangosteen, papaya, rambutan, salak (snakeskin fruit) and lady finger bananas. Salak was the only fruit I’d never seen or heard of. It is a sort of triangular, brown fruit that feels like it’s covered in snakeskin, complete with scales. Unlike all the other fruits mentioned, salak isn’t juicy or squishy but sweet and crunchy with an almost chalky mouth feel. It tastes a lot like lychee or rambutan but denser and with a totally different texture.
There was this other fruit too, wish I remembered the name, a small brown and round fruit that is probably related to longans. It was lighter than a longan but had one or two little black seeds inside that were very bitter so I’d pop them in my mouth and search for the seed or else it would ruin the sweetness that was happening from the soft flesh! Very intriguing stuff.
The artistry of fruit every morning was such pure luxury and I was in awe of the talent of creating such a pretty plate for us everyday.
Read Full Post »
Posted in American, Bananas, Cakes, Chocolate, Fruit, Nuts, Pastry, Quick Breads, tagged banana bread, frozen bananas, sunset magazine, walnut meal on April 7, 2009|
8 Comments »
We went to a once a month market that sold clothes and other knick-knacks this past weekend and at the back were the food sellers (majority selling baked goods) and this young man had a stall piled with very attractive-looking, rustic and authentic items such as croissants, pannetone and banana bread. But much to our surprise, a whole loaf of banana bread was going for $25! Mind you, it was a very sexy and large banana bread but I thought…”wow!” At home, I whip up banana bread so fast that I couldn’t imagine any banana bread being worth that much money. Now I wish that I had bought a slice of it to see how good it was…next month perhaps.
I always keep bananas in my freezer ready to defrost and make into banana bread. It started out one year with a market stallholder selling me 10 kilos (22 pounds) of bananas for $2AUD at the end of the day!! We put two in a snack Ziploc bag and froze them – over a year later, we’re still eating them!
My standby foolproof banana bread recipe is an adaptation from the American Sunset magazines classic cookbook first published in 1963 called “Breads”. It takes me less than an hour and a half from the prep to the baking and it tastes divine toasted under the grill with lashings of butter. My recent find has been ground nut meals at the Wayville Sunday market and have been topping my banana bread with ground walnut meal as well as in the batter. The extra oils and texture add an extra dimension and crunch.
This was the first time I put chocolate chips on...
Foolproof Banana Bread
2 cups flour OR 1 2/3 cup flour and 1/3 cup walnut meal
1 tsp. baking powder
1/2 tsp each baking soda & salt
1 cup sugar
1/2 cup chopped walnuts (optional)
3/4 cup mashed ripe bananas (about 2 bananas)
1/2 cup milk
1/4 cup butter, melted
Chocolate chips are optional
In a bowl, stir together flour, nut meal (if using) baking powder, baking soda, salt, sugar and nuts until thoroughly blended. In a separate bowl, combine bananas, milk, egg and butter; stir into dry ingredients just until well blended. Pour batter into a greased 4 1/2 x 8 1/2 inch (10 x 20 cm) loaf pan. Sprinkle top of loaf generously with walnut meal and/or chocolate chips if desired.
Bake in a preheated 350°F (175°C) oven for 1 1/4 hrs or until bread begins to pull away from sides of pan and a knife inserted in center comes out clean. Let cool in pan for 10 minutes then turn out onto a wire rack to cool completely. Makes one large loaf.
Read Full Post »