Download - Choc Chip Banana Muffins
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8/2/2019 Choc Chip Banana Muffins
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Choc chip banana muffins
ADD extra VANILLA
Scrumptious treats which combine the goodness of banana and joy of chocolate.
Ingredients (serves 12)
60g butter 2 cups self-raising flour
1/2 cup caster sugar
1/2 cup milk
2 eggs
2 ripe bananas, mashed
1 cup (200g) Nestle Dark Choc Bits
Method
1. Preheat oven to 200C. Line a medium muffin tray (12 sections) with
paper cases. Melt butter in a small saucepan or heat-proof bowl in the
microwave. Set aside to cool slightly.
2. Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry
ingredients.
3. Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry
ingredients, along with mashed banana. Using a wooden spoon, gently mix
ingredients until just combined. Stir in choc bits. Don't beat the mixture
or the muffins will be tough.
4. Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or
until firm on top when lightly touched (get an adult to help with this).
Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.
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Thai beef salad
Photography by William Meppem
This aromatic Asian salad combines lemony-flavoured coriander leaves with cool
cucumber, refreshing mint and rare beef.
Preparation Time
15 minutes
Cooking Time
10 minutes
Ingredients (serves 4)
1 1/2 tbs fresh lime juice
1 tbs finely chopped dark palm sugar
1 tbs fish sauce
2 tsp sesame oil
1 tsp soy sauce
2 tsp finely grated fresh ginger
1 garlic clove, crushed
1 (about 680g) beef rump steak
1 x 200g pkt grape tomatoes, halved
1 continental cucumber, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
1 bunch fresh Thai basil, leaves picked, large leaves torn
55g (1/3 cup) toasted peanuts, coarsely chopped
4 kaffir lime leaves, centre veins removed, finely shredded
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Method
1. Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce,
ginger and garlic in a jug. Place the steak in a glass or ceramic dish.
Drizzle with half the dressing. Cover with plastic wrap and place in the
fridge, turning occasionally, for 2 hours to develop the flavours.
2. Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-
3 minutes each side for medium or until cooked to your liking. Transfer to
a plate. Cover with foil and set aside for 10 minutes to rest.
3. Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts
and lime leaves in a large bowl. Thinly slice steak across the grain and add
to the salad. Drizzle with remaining dressing and gently toss to combine.
Divide salad among bowls and serve immediately.
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Grilled zucchini, mozzarella andprosciutto salad
Photography by Andrew Lehmann
Throw together this summery salad and you'll be able to taste the Mediterranean
without leaving your kitchen!
Preparation Time
15 minutes
Cooking Time
25 minutes
Ingredients (serves 4)
8 zucchini (about 12-15cm long)
2 1/2 tbs olive oil
125g Greek feta
2 tbs currants
1 clove garlic, finely chopped
2 tbs dried breadcrumbs
1 tbs finely chopped basil, plus extra small leaves, to serve
200g grape or cherry tomatoes
90g (about 6 slices) prosciutto, salami or leg ham
125g cherry bocconcini, torn in half
Toasted bread, to serve
Method
1. Preheat oven to 220C. Trim 2mm from ends of zucchini then cut each
into 4mm-thick slices, lengthways. Place in a bowl. Add 1 tbs oil and
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season to taste with salt and pepper. Toss. Heat a char-grill pan over high
heat. Cook zucchini, in batches, for 1 1/2 minutes each side or until
charred but not quite cooked through. Transfer to a roasting pan.
2. Crumble feta into a bowl. Add currants, garlic, breadcrumbs and chopped
basil. Season to taste and toss well to combine.
3. Scatter tomatoes and feta mixture over zucchini. Tear prosciutto slices in
half and strew over vegetables. Drizzle with remaining oil then roast for
15 minutes or until tomatoes have softened.
4. Scatter vegetable mixture with bocconcini and extra basil. Spoon into a
bowl and serve with toasted bread.
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Mediterranean pasta salad
Preparation Time
10 minutes
Cooking Time
10 minutes
Ingredients (serves 4)
250g San Remo Large Shells No. 29
4 Italian-style sausages
2 green zucchini, halved lengthways, thinly sliced crossways
100g bought chargrilled capsicum, drained on paper towel, thinly sliced 180g (1 cup) sun-dried tomatoes drained on paper towel, thickly sliced
145g (1 cup) pitted kalamata olives
150g feta, crumbled
1/2 cup loosely packed finely shredded fresh basil
2 tbs olive oil
2 tbs red wine vinegar
Salt & freshly ground black pepper
Method
1. Cook the San Remo pasta in a large saucepan of salted boiling water
following packet directions or until al dente. Drain. Refresh under cold
running water, then drain.
2. Meanwhile, heat a medium non-stick frying pan over medium-high heat.
Add the sausages and cook, turning occasionally, for 5 minutes or until
golden brown and cooked through. Transfer to a plate. Add the zucchini
to the pan and cook, stirring occasionally, for 2 minutes or until tender.
Remove from heat and set aside for 5 minutes to cool.
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3. Thinly slice the sausages diagonally and place in a large serving bowl. Add
the pasta, zucchini, capsicum, sun-dried tomato, olives, feta and half the
basil, and gently toss to combine. Drizzle with the oil and vinegar, and
season with salt and pepper. Gently toss to combine. Sprinkle with
remaining basil and serve immediately.
Bring on spring with gorgeous lamb recipes, salad
recipes andstrawberry & pineapple recipes.
http://www.taste.com.au/recipes/collections/lamb+recipeshttp://www.taste.com.au/recipes/collections/salad+recipeshttp://www.taste.com.au/recipes/collections/salad+recipeshttp://www.taste.com.au/recipes/collections/strawberry+recipeshttp://www.taste.com.au/recipes/collections/pineapple+recipeshttp://www.taste.com.au/recipes/collections/lamb+recipeshttp://www.taste.com.au/recipes/collections/salad+recipeshttp://www.taste.com.au/recipes/collections/salad+recipeshttp://www.taste.com.au/recipes/collections/strawberry+recipeshttp://www.taste.com.au/recipes/collections/pineapple+recipes -
8/2/2019 Choc Chip Banana Muffins
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Bacon macaroni bake
Crispy bacon, tasty tomatoes and melted bocconcini make this bake so bellissimo. We can't decide
what tastes better on a cool night - the piping-hot pasta and sauce or the golden cheese on top.
Cooking Time
30 minutes
Ingredients (serves 4)
250g dried macaroni pasta
1 tbs olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
8 middle bacon rashers, coarsely chopped
1 x 410g can chopped tomatoes
2 tbs tomato paste
1 tbs chopped fresh continental parsley Olive oil, to grease
180g bocconcini, drained, sliced
Method
1. Cook the pasta in a large saucepan of salted boiling water following packet direction
or until al dente. Drain.
2. Meanwhile, heat the oil in a medium frying pan over medium-high heat. Add the onio
and garlic, and cook, stirring often, for 3 minutes or until onion is soft. Add the bacon and cook,
stirring often, for 2 minutes or until crisp. Stir in the tomato and tomato paste. Cook, stirring
occasionally, for 5 minutes or until the mixture thickens. Stir in the parsley.
3. Preheat grill on medium-high. Brush four 375ml (1 1/2-cup) capacity baking dishes
with oil to lightly grease. Divide the pasta among the dishes. Pour over the tomato mixture. Arrange
the bocconcini on top. Place under grill and cook for 5 minutes or until the bocconcini melts.
Notes
Freezing tip: At the end of step 3, set aside to cool. Freeze in an airtight container
for up to 3 months. Thaw in the fridge overnight. Reheat, covered, in oven preheated to 180C
Cook's tip:To make a large bake, use a 1.5L (6 cup) capacity baking dish in step 3.
With a twist: Mushroom macaroni bake: Replace the bacon with 200g mushrooms, thinly sliced.
Tomato, olive & feta macaroni bake: Replace bacon with 250g cherry tomatoes. Replace
tomato paste with pitted black olives. Replace bocconcini with crumbled feta.
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Lemon egg salad
Photography by Louise Lister
Ingredients (serves 6)
12 eggs, hard-boiled, peeled, roughly chopped
1 red onion, quartered, thinly sliced
5 sticks celery (including leaves), thinly sliced
3/4 cup mayonnaise
1 large lemon, rind finely grated, juiced
pinch of cayenne pepper
150g packet croutons
200g baby rocket
Method
1. Combine eggs, onion and celery in a large bowl. Toss gently to combine.
2. Whisk mayonnaise, lemon rind and 1/4 cup lemon juice in a bowl. Season
with salt and cayenne pepper.
3. Add mayonnaise mixture, croutons and baby rocket to egg mixture. Toss
gently to combine. Serve.
Notes
Variation: Add 2 cups shredded cooked chicken or 425g can tuna to the
egg salad in step 3 to make this a main meal.
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10/23
Barbecued pumpkin, red onion andspinach salad
While you're cooking meat on the barbie, throw on pumpkin and onion as well so
that you can make this satisfying salad as an accompaniment.
Preparation Time
15 minutes
Cooking Time
10 minutes
Ingredients (serves 12)
1 (about 1.5kg) butternut pumpkin, quartered lengthways, peeled,
seeded, thinly sliced
1/4 cup (60ml) extra virgin olive oil 3 red onions, cut into wedges
300g baby spinach leaves
200g feta, crumbled
1 tbs wholegrain mustard
2 tbs red wine vinegar
Method
1. Preheat a barbecue on medium. Brush the pumpkin slices with a little of
the oil and season with salt and pepper. Cook on barbecue for 1 minuteeach side or until tender. Transfer to a plate. Add onion to the barbecue
and cook, turning, for 2 minutes or until it softens. Remove from heat.
2. Place the spinach, feta, pumpkin and onion in a large serving bowl.
Combine the mustard, vinegar and remaining oil in a screw-top jar and
shake until well combined. Drizzle over the salad and serve immediately.
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Easy fried rice
Even kids will love this quick and easy fried rice, perfect for a Tuesday night
meal.
Ingredients (serves 4)
1 cup long grain white rice
2 eggs
2 teaspoons vegetable oil
2 bacon rashers, chopped
1 carrot, peeled and grated 2 shallots, trimmed, finely sliced
1/2 cup frozen peas, thawed
1 tablespoon soy sauce, plus extra to serve
Method
1. Cook the rice in a large saucepan of boiling water for 12 minutes or until
tender. Drain and leave to cool.
2. Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok
or large frying pan over medium heat. Add eggs. Swirl over base to form
an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set.
Transfer to a chopping board. Set aside to cool slightly. Cut into short
strips.
3. Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1
minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg
and soy sauce. Stir until heated through. Serve immediately, with extra
soy.
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Oven-baked fish fingers and chips
Photography by Louise Lister
Kids will love these fish and chips and the fact that they're baked, not fried,
makes them healthier than usual.
Makes
14 fish fingers
Ingredients
2 potatoes (see note)
olive oil spray
350g boneless white fish fillets 1/2 cup plain flour
2 cups fresh white breadcrumbs
1 egg
125g cherry tomatoes, quartered
1 small avocado, diced
1 tablespoon lemon juice
Method1. Preheat oven to 200c. Line 2 baking trays with baking paper. Peel
potatoes and cut into chips. Place into a saucepan of cold water. Bring to
the boil. Reduce heat and simmer for 2 minutes or until potatoes are just
tender. Drain, then pat-dry between sheets of paper towel.
2. Arrange in a single layer on a baking tray. Spray with olive oil spray and
sprinkle with sea salt flakes.
3. Cut fish into 'fingers' about 11cm long x 3cm wide. Place flour and
breadcrumbs onto separate plates. Break egg into a shallow dish and
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whisk. Dip each fish finger into flour, egg, then breadcrumbs. Arrange on
a baking tray.
4. Place chips on top shelf of oven and bake for 15 minutes. Turn chips.
5. Place tray with fish fingers in oven under chips. Cook for a further 10 to
15 minutes or until fish is golden and cooked through and chips are crisp.
6. To make salsa: Combine all ingredients in a small bowl. Serve with fish
and chips.
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Asparagus wrapped in prosciutto
Photography by Oliver Ford
For a satisfying something, try these tasty bundles.
Ingredients (serves 6)
2 bunches asparagus spears
100g prosciutto, thinly sliced
shaved parmesan
cracked black pepper
olive oil, to serve
Method
1. Trim asparagus spears and blanch in boiling water. Remove from heat,
plunge into iced water, set aside for 5 minutes and drain.
Cut each asparagus spear in half to make two shorter stalks, then halve each
stalk lengthwise. Gather 3 asparagus pieces and carefully wrap a thin slice of
prosciutto around the bundle (if prosciutto pieces are too large, tear them into
thinner lengths). Repeat for remaining asparagus and prosciutto. Place on a
serving plate and sprinkle with shaved parmesan and cracked black pepper.
Drizzle with a little olive oil, if desired. Serve immediately or refrigerate until
needed. hey're even better once wrapped in prosciutto and grilled lightly. Afte that
just drizzle some lemon juice and olive oil and peper and rock salt.
cookygirl replied at 09:56am Tue 31st August, 2010
I agree; lovely lightly grilled with a little white balsamic as well.
Thai pumpkin soup
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Photography by Ben Dearnley
This recipe is by Kim McCosker and Rachael Bermingham, the time-poor mums
behind the best-selling 4 Ingredients cookbooks.
Ingredients (serves 4)
1kg butternut pumpkin, peeled, cut into 1.5cm pieces
2 tablespoons red curry paste
270ml can coconut cream
1/4 cup roughly chopped fresh coriander leaves
Method
1. Heat a large saucepan over medium heat. Add pumpkin and curry paste.Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom
of pan. Add coconut cream. Cook, stirring, for 1 minute.
2. Add 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer,
covered, for 20 minutes or until pumpkin has softened. Set aside for 5
minutes.
3. Blend or process soup in batches until smooth. Season with salt and
pepper. Top with coriander. Serve.
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Avocado and lime with bacon on toast
Photography by John Paul Urizar
Ingredients (serves 4)
2 just-ripe avocados
2 tablespoons lime juice
175g thin bacon rashers
8 thick slices rye bread
butter or margarine, for spreading
flat-leaf parsley sprigs, to serve
Method
1. Halve, deseed and peel avocados. Slice lengthways into 1cm-thick slices.
Place in a large bowl. Drizzle with lime juice. Season with salt and
pepper. Toss gently to coat in lime juice. Set aside for 10 minutes.
2. Meanwhile, preheat grill on mediumhigh heat. Cut bacon rashers in half.
Remove rind. Place on grill tray in a single layer. Grill for 2 to 3 minutes
each side or until golden. Drain on paper towels.
3. Grill bread for 1 to 2 minutes each side or until golden and toasted.Spread lightly with butter. Place toast on plates. Top with avocado, bacon
and parsley. Serve.
Eggs Benedict
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Photography by Sue Ferris
Ingredients (serves 4)
4 x 50g eggs, at room temperature
4 English muffins, split
20g baby spinach leaves 125g shaved ham
1 avocado, thinly sliced
Hollandaise sauce 1 tablespoon white wine vinegar
2 egg yolks
150g butter, melted, cooled
1 tablespoon lemon juice
Method
1. Make hollandaise Process vinegar and egg yolks in a food processor. With
motor running, slowly add add butter in a thin stream. This should take 3
minutes. Stir in lemon juice. Transfer to a bowl. Season with salt and
pepper. Cover surface with wrap.
2. Pour water into a saucepan to two-thirds fill it. Add a pinch of salt. Bring
to the boil over medium-high heat. Reduce heat to medium-low. Break 1
egg into a saucer. Stir water until a whirlpool forms. Slide egg into water.
Cook, without stirring, for 3 minutes for a soft yolk or 4 minutes for a
semi-soft. Remove to a plate with a slotted spoon. Repeat with remaining
eggs.
3. Meanwhile, toast muffins. Top muffin bases with spinach, ham, avocado
and eggs. Drizzle with hollandaise sauce. Top with muffin tops. Serve.
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Corn, egg and bacon tarts
Ingredients (serves 4)
olive oil cooking spray
1 teaspoon olive oil
3 green onions, thinly sliced
4 shortcut bacon rashers, chopped 310g can corn kernels, drained
4 sheets filo pastry
4 free-range eggs
60g mixed salad leaves, to serve
Method
1. Preheat oven to 180C. Spray four 3/4 -cup capacity Texas muffin holes
with oil. Heat oil in a small frying pan over medium heat. Add green
onions and bacon. Cook, stirring often, for 5 minutes or until bacon islight golden. Remove from heat. Stir in corn. Season with salt and pepper.
2. Place 1 pastry sheet on workbench. Spray with oil. Fold in half crossways.
Spray top with oil and cut in half crossways. Use pastry squares to line
base and sides of 1 muffin hole, allowing a 2cm overhang. Repeat with
remaining pastry and oil.
3. Divide corn mixture between tart cases. Break 1 egg into each tart case
(keep yolk intact). Bake for 20 minutes or until egg is just set. Season with
pepper. Serve with salad leaves.
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Chicken & cashew stir-fry with Thai basil
Photography by Rob Palmer
Thai flavours of chilli and lemon grass join chicken and a lime-infused sauce in
this easy and delicious dish.
Preparation Time
20 minutes
Cooking Time
20 minutes
Ingredients (serves 6)
60ml (1/4 cup) fresh lime juice
60ml (1/4 cup) fish sauce
2 tbs light soy sauce
2 tbs brown sugar
2 tbs vegetable oil
1 red onion, peeled, halved, thinly sliced lengthways
2 garlic cloves, thinly sliced
3 large fresh red chillies, thinly sliced
5 shallots, ends trimmed, cut into 6cm lengths
1 stem lemon grass, trimmed, bruised
80g (1/2 cup) raw cashews
600g chicken tenderloins, thinly sliced
1/4 tsp cracked black pepper
1 bunch fresh Thai basil, leaves picked
Method
1. Combine the lime juice, fish sauce, soy sauce and sugar in a bowl.
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2. Heat half the oil in a wok over high heat until just smoking. Add the
onion, garlic, chilli, shallot and lemon grass. Stir-fry for 2 minutes or until
the onion softens. Transfer to a large heatproof bowl.
3. Heat remaining oil in the wok over high heat. Add the cashews. Stir-fry for
2 minutes or until golden. Use a slotted spoon to transfer to the bowl.
4. Add one-third of the chicken to the wok. Stir-fry for 4 minutes or until
just starting to brown. Transfer to the bowl. Repeat, in 2 more batches,
with the remaining chicken, reheating the wok between batches.
5. Return the chicken and onion mixture to the wok. Add the fish sauce
mixture and pepper. Stir-fry for 2 minutes or until heated through.
Remove from heat. Remove and discard the lemon grass. Stir in three-
quarters of the basil. Transfer to a serving platter and sprinkle with the
remaining basil to serve.
Notes
For traditional Thai presentation, decorate dishes with vegetablecarvings, such as chilli flowers.
Make it ahead: Start cooking this recipe 20 minutes before serving.
Bring on spring with gorgeous lamb recipes, salad
recipes andstrawberry & pineapple recipes.
http://www.taste.com.au/recipes/collections/lamb+recipeshttp://www.taste.com.au/recipes/collections/salad+recipeshttp://www.taste.com.au/recipes/collections/salad+recipeshttp://www.taste.com.au/recipes/collections/strawberry+recipeshttp://www.taste.com.au/recipes/collections/pineapple+recipeshttp://www.taste.com.au/recipes/collections/lamb+recipeshttp://www.taste.com.au/recipes/collections/salad+recipeshttp://www.taste.com.au/recipes/collections/salad+recipeshttp://www.taste.com.au/recipes/collections/strawberry+recipeshttp://www.taste.com.au/recipes/collections/pineapple+recipes -
8/2/2019 Choc Chip Banana Muffins
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Bacon & roast vegetable penne
Photography by John Paul Urizar
No-one needs to be stressed on a Monday night so whip up this quick pasta dish
for dinner and everyone will be satisfied.
Preparation Time
10 minutes
Cooking Time
20 minutes
Ingredients (serves 4)
500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
1 fennel bulb, ends trimmed, thinly sliced
2 green zucchini, ends trimmed, thickly sliced
1 red onion, halved, cut into wedges
2 tbs olive oil
1 x 125g pkt 98 per cent fat-free bacon (Weight Watchers brand), cut into
thin strips
200g dried penne pasta
1/3 cup loosely packed fresh basil leaves
80g shaved parmesan (Mil Lel brand)
Method
1. Preheat oven to 230C. Line 2 baking trays with non-stick baking paper.
Place pumpkin and fennel on 1 tray. Place the zucchini and onion on
another tray. Brush with the oil. Place fennel and pumpkin on top shelf of
preheated oven and zucchini and onion on bottom shelf. Bake for 10
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minutes or until tender. Sprinkle pumpkin and fennel with bacon and bake
for a further 10 minutes or until brown. Remove from oven.
2. Meanwhile, cook pasta in a saucepan of salted boiling water following
packet directions or until al dente. Drain. Return to pan.
3. Add the vegetable mixture and basil, and toss to combine. Divide among
serving bowls. Sprinkle with parmesan to serve.
Bring on spring with gorgeous lamb recipes, salad
recipes andstrawberry & pineapple recipes.
http://www.taste.com.au/recipes/collections/lamb+recipeshttp://www.taste.com.au/recipes/collections/salad+recipeshttp://www.taste.com.au/recipes/collections/salad+recipeshttp://www.taste.com.au/recipes/collections/strawberry+recipeshttp://www.taste.com.au/recipes/collections/pineapple+recipeshttp://www.taste.com.au/recipes/collections/lamb+recipeshttp://www.taste.com.au/recipes/collections/salad+recipeshttp://www.taste.com.au/recipes/collections/salad+recipeshttp://www.taste.com.au/recipes/collections/strawberry+recipeshttp://www.taste.com.au/recipes/collections/pineapple+recipes -
8/2/2019 Choc Chip Banana Muffins
23/23
Quick, easy & good. One could use left over roast veges also. Carrots/cauli/broccoliwork well instead of fennel (I'm also not so keen on fennel). I left the penne not welldrained (ie, still with some of cooking water) to keep it a bit moist & not too dry. Itwould be good with some toasted pine nuts added too. And to take it into theSicialian realm, I added pine nuts, some roast tomatoes and some sultanas with a bitof red wine vinegar and a couple of anchovies (you don't taste them, they just addflavour)