by Clair on August 18, 2009
With the wheatgerm for carbohydrate, the milk and yoghurt for calcium and protein, and the banana a serve of fruit, this smoothie makes a great way to start the day. If you don’t have any wheatgerm, just leave it out.
Banana, Honey and Wheatgerm Smoothie Recipe Ingredients
- 1 ripe banana, chopped roughly
- 1 tsp honey
- 1 tbsp wheatgerm
- 1 tbsp yoghurt
- 200ml milk (you could use full cream, skim or soy milk)
Banana, Honey and Wheatgerm Smoothie Recipe Method
Place ingredients into a blender or into the stick blender cup and whizz until smooth (doesn’t get much easier than that for instant breakfast!).
by Clair on March 10, 2009
This weeks top 5 desert in 5 minutes is a fresh take on the old classic, Banana Split. Hot homemade caramel sauce with cold creamy ice cream makes this a perfect sit-on-the-lounge-with-your-best-girlfriends-and-watch-old-movies desert.
Caramelised Bananas with Icecream and Caramel Sauce Recipe Ingredients
- 1 banana per person, split lengthways
- 1 scoop vanilla ice cream per person
- 2 cups brown sugar
- 300ml pure cream
- 100g butter
- Handful slivered almonds, toasted
Caramelised Bananas with Icecream and Caramel Sauce Recipe Ingredients
Place the butter, cream and sugar in a small saucepan. Bring to a boil and simmer over a medium heat for 4 minutes. Meanwhile, in a medium fry pan, heat a little extra butter over medium/high heat. Add bananas and fry until slightly brown. Add a couple of (generous) spoonfuls of the caramel sauce to the pan and allow to bubble around the bananas, then turn off heat. Place two banana halves into a serving bowl per person, top with a scoop of vanilla icecream, drizzle over the caramel sauce and top with the toasted almonds.
NB. Any left over caramel sauce can be put in an airtight container and kept in the fridge for up to 10 days. Simply reheat the amount you need in the microwave and pour over ice cream for an instant desert.
