Cornmeal banana porridge

I’m currently working at a British-Caribbean café, and one of the things that they do is cornmeal banana porridge. It is the most amazing thing, and not only great for breakfast. There are infinite variations of it, and I’ve been experimenting with different ingredients at home. Cornmeal banana porridge is especially handy for people with gluten intolerance, and even vegan versions can be made.

This is my current favourite:

1 banana (ripeness depending on your own personal taste)
about 1 cup of milk
generous dash of evaporated milk
vanilla sugar
a few spoonfuls of superfine cornmeal

Blend all ingredients and heat them in a small pot, stirring constantly. Once the porridge begins to thicken, regulate the thickness with milk. I like mine neither very thick nor runny.

For a vegan porridge, use coconut milk and/or cream.

You can also add plantain (as in the above video) for a more substantial porridge, add various spices such as cinnamon or nutmeg, or vary the types of sweeteners (e.g. honey, syrups, overripe bananas). I also like a combination of cow’s milk and coconut milk. The one thing I haven’t tried out is adding other types of ‘bits’ (nuts, fruit etc) or flours (e.g. coconut or almond flour). It often depends what’s in the house.


Rose lemonade


It’s summer! Well, sort of, in the UK… Been been trying out different types of lemonades, partly because of a glut of mint, basil and rose water/rose syrup. Am working my way through various experiments. Here is my fail safe rose lemonade:

500 ml water (still or carbonated)
juice of 1/2 lemon
1 teaspoon of honey + a large shot of rose water OR: a large shot of rose (or rose and elderflower) syrup
small bunch of mint leaves

Put mint leaves into an empty resealable glass bottle. Combine remaining ingredients and pour over the mint. Seal bottle and chill. Tastes good fresh, but for a mintier taste wait until the following day.

Basil and other herb experiments to follow…

Fish stew

Screen Shot 2016-04-13 at 10.29.48

I have patched this recipe together from various ones that are available on the net, adding my own bits and pieces. For a vegetarian version, leave away the fish and use a condiment such as maggi seasoning, marmite or miso paste.

5 shallots (or 2 medium onions)
3 cloves of garlic
tsp fennel seeds, 5 ground cloves, cayenne pepper and smoked paprika to taste
oil for frying
5 carrots
5 sticks of celery
1 big fennel bulb or 2 small ones
1 large carton or 1 bottle of passata (and/or tomato puree with water)
fish sauce or clam juice
optional: juniper berries
haddock (or other fish) and/or (large) prawns

Chop the shallots into strips, fry with sliced garlic, fennel seeds, cayenne pepper, cloves and smoked paprika. Add sliced carrots, celery and fennel and stir on low heat until partially cooked. Now add enough passata to cover the vegetables. Adjust thickness with more passata, water and/or tomato puree. Add juniper berries. When everything is cooked, add fish and/or prawns (vegetarians could used quorn or fried halloumi, but the stew is also nice by itself).

As with most stews, it tastes good on the day, but even better the next. I usually cook the veg base, then leave it until the next day and then add the fish/prawns.

Fish tacos


Today, there was lots of reduced fish in the supermarket, and also a number of very small cabbages, so I put two and two together and made fish tacos! I used to make them with guacamole and salsa, but a visit to the US convinced me to switch to experiments with coleslaw. Here is my latest version:

1 small red cabbage
2 shallots (I used the small round ones, not the long ones)
juice of 1-2 limes
good quality oil
grated garlic
fresh coriander, chopped
chopped red chillies

Slice cabbage and onions in the food processor, or pass them through a sharp grater. Add remaining ingredients.

Fish tacos can be made with any fish that doesn’t fall apart so easily. Today, I used sword fish, because it was reduced to £1.50 a piece. I marinated the pieces in a mixture of oil, lime, paprika, smoked paprika, salt and garlic, and fried them in a mixture of the same, with some more paprika dusted on them. They were so good, the neighbours’ cat climbed onto the roof next door to jump through my kitchen window!


Crisp toastie


I’m back in a toastie phase, thanks to a friend who recently made me the above crisp toastie. The latter was made by making a cheese, onion and pickle toastie, and adding the crisps after the toasting. Other fillings have included:

    • Brie and cranberry sauce
    • Greek Salad
    • Marshmallow
    • Cheese and ketchup
    • Prawn and avocado curry on brioche
    • Pineapple, pepper, cheese and garlic sauce
    • Veggie burger toastie
    • Kinder chocolate

My friend Richard also converts most of his takeaway leftovers into toasties. I used to take leftover sandwiches home from buffets to turn them into toasties. Is there anything you can’t put in a toastie?

Plum and damson cakes

Photo: German plum cake (great with whipped cream)

I’ve been trying to re-assemble my lost plum cake recipes. I think, these are it!

First of all, I nearly broke my oven this autumn trying to bake a German damson and plum cakes. One lot of plums was very juicy, and the juice ended up running into the gas ignition part, which wasn’t so good. After my best cleaning efforts, the oven was grumpy for months. It’s working okay again now… This, however, shouldn’t put you off making plum cakes… They are the tastiest cakes ever!

German damson/plum cake (yeast dough)

375 g flour (wheat, spelt or mixture)
1 packet of dry yeast (if you can get hold of it, use fresh yeast)
125 ml warm milk
60 g sugar
vanilla sugar or flavouring
1 egg
70g butter
grated lemon rind

Combine all ingredients. Adjust texture of dough with warm milk and flour (dough should be soft and bouncy).
Leave dough to rise.
Knead and slap dough about for as long as your arms, hands and patience allow (put some good music on or chat to a friend).
Roll out dough onto a baking tray. Put cored and opened damsons or plums on top and leave to rise again. Before putting the dough into the oven, top the fruit with sugar (especially if you use sour damsons) or honey, and, if you like, some chopped almonds.

Oven: 160 degrees for 25-35 mins.

Serve warm or cold. Goes with whipped cream, pouring cream and/or ice cream.


Plum cake with crumble topping

For the dough:

150 g plain flour
120 g (golden) caster sugar
120 g soft butter
1 tsp baking powder
2 eggs
vanilla flavouring or vanilla sugar
1 pinch of salt

plums depending on size, you need about a dozen or less

For the crumble topping:

roughly 60 g of butter, 60 g caster sugar
120g plain flour
pinch of salt, pinch of baking powder
optional: chopped almonds (I always use them), vanilla sugar or flavouring (some people use a bit of cinnamon, but make sure it’s not overpowering)

Combine the ingredients for the dough. Spread into a round or square baking tin (I use a square 7×7 inch tin).
Pit the plums, open them to butterfly shape or half them, and arrange them on them on top of the dough.
Make the crumble and spread it over the plums. You can also put some extra sugar on the plums. Lastly, finish off with some chopped almonds.

Bake at Gas Mark 4 (approx. 180 degrees celsius) for about 45 mins.

German ‘Butterkuchen’ + vegan version

[photo to follow]

Lots of people have asked me for these recipes, so I’m finally posting them here! At the last two parties I made a German yeast-based bread-like cake called ‘Butterkuchen’ (butter cake), that was rather popular. There are lots of different versions of it, so I’m posting mine here, including a vegan spelt version, that is equally tasty. I really like butterkuchen with white spelt, so I sometimes also substitute the wheatflour with spelt flour in the original recipe.

Butterkuchen (original)

For the dough:

350 – 400g plain flour
50 – 60 g sugar
50- 60 g soft butter
1 packet of yeast
1 egg
150 ml milk (you can also use cream instead an leave away the butter)

For the topping:

100g butter
75 g sugar
optional: almond flakes or crumble
the cake can also be sliced horizontally and filled with custard cream. This style is called ‘Bienenstich’ (bee sting)

Combine all the dough ingredients and leave dough to rise in a warm place.
When dough has risen, knead and slam it for as long as you can. Roll it out on a baking tray and leave to rise again.
Before putting in in the oven, top with butter flakes and sugar (and almond flakes, if desired).

Butterkuchen (vegan, no wheat)

For the dough:

330 – 400g white spelt flour
60g sugar
60 margarine
1 packet of dry yeast
150 ml warm milky liquid (spelt milk, oat milk, almond milk, oat or soy cream etc)
vanilla flavouring

For the topping:

margarine (about 100g – I use less, most people use more) and/or soy cream/oat cream
sugar for sprinkling
optional: cinnamon, flaked or chopped almonds or crumble (made from white spelt flour, margarine, sugar, vanilla extract)

Combine all the dough ingredients and leave dough to rise in a warm place.
When dough has risen, knead and slam it for as long as you can. Roll it out on a baking tray and leave to rise again.
Before putting in in the oven, top with either margarine flakes and sugar or oat/soy cream and sugar. You can also add almonds or vegan crumble