... hope my two cents worth...
Monday, January 31, 2011
Bahasa Indonesia vs English
The Beauty of Toddlerhood
Senasib Seperjuangan
Sunday, January 30, 2011
PlayDough
Ingredients
2 cups of plain flour
4 tablespoons of ‘cream of tartar’
2 tablespoons of cooking oil (or baby oil for a nicer smell)
1 cup of salt
2 cups of boiling water
Couple of drops of food colouring
Method
Pop everything in a bowl and mix, it’s that easy!
Storage: This playdough will keep in the fridge wrapped in cling wrap for weeks or until it gets all hairy and grubby!
Friday, January 21, 2011
Banana Bread
Moist and delicious banana bread is easy to make with this mum-tested recipe from Kidspot. It can easily be toasted to serve with butter or transformed into a gluten-free recipe by substituting the flour and baking powder for a gluten-free variety.
Serving Size:
Makes 10-12 slices
Special Info:
Lactose free, Nut free
Ingredients:
- 2 cups plain flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ cup caster sugar
- ½ cup brown sugar
- 2 eggs, lightly beaten
- 1/3 cup (80mL) oil
- 1 teaspoon vanilla extract
- 4 ripe bananas, mashed
- Butter and honey, to serve
Method:
Preheat the oven to 180°C. Grease and line the base of a loaf pan (mine is 11cm x 21cm).
Sift the flour, baking powder and cinnamon into a large bowl. Stir in the sugars. In a separate bowl, combine the eggs, oil and vanilla. Add to the dry ingredients with mashed banana and fold until just combined - do not overmix.
Place in the loaf pan and bake for 50 minutes or until a skewer inserted into the middle of the loaf comes out clean. Allow to cool for 10 minutes, then remove to a wire rack and slice thickly. Serve spread with butter and drizzled with honey.
Notes
- A great summer holiday treat. Banana bread is great for morning and afternoon teas, but my favourite is toasted slices with a coffee—cake for breakfast! Our sandwich press toasted its last sandwich a good few months ago and since receiving a sparkly new one for Christmas (thanks Dad and Lyn) we are finding excuses to toast everything.
- I make this gluten free using gluten free plain flour (eg Orgran or White wings) and gluten-free baking powder.
- Recipe created by Melissa Hughes for Kidspot.Chocolate Banana Bread
Serving Size:
10
Ingredients:
- 125g unsalted butter, softened
- ½ cup caster sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 4 small ripe bananas, mashed
- 100g (3/4 cup) good-quality dark chocolate, chopped
- 2 cups plain flour
- 2 teaspoons baking powder
Method:
Preheat oven to 180°C. Butter a 19 x 11cm loaf tin and line with baking paper.
Cream butter, then beat in sugars until pale and creamy.
Add eggs one at a time, beating well between each addition.
Add vanilla, then bananas, chocolate and sifted flour and baking powder.
Mix until just combined.
Pour into prepared pan and bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean.
Cool in tin for 5 minutes, then turn onto a wire rack to cool. Serve in thick slices with butter. Yum.
Notes:
Now that you don’t need to refinance your home to buy bananas, you probably have school-battered bananas coming home in lunch-boxes or moulding quietly in the fruit bowl, this is a fantastic use for them.
My child that flatly refuses banana smoothies is more than happy to eat a slice or two of this “cake with choc chips”.
- I make this bread with my gluten-free flour and baking powder, nobody notices the difference and I get to enjoy it too!
- Recipe created by Melissa Hughes for Kidspot.
