BBQ Bananas with Demerara Sugar and Whipped Cream

BBQ Bananas with Demerara Sugar and Whipped Cream
The sun is out, so out came the BBQ, which has been in hibernation for about 4 months, because it has rained so much this summer.

I wanted to share our dessert with you.

This is a veritable feast of a dessert! You just put bananas onto the BBQ, skins on and leave them until they go black and start to split. This can also be achieved in the microwave (if you live in Scotland). Just open them up and use the skin to hold your dessert. Sprinkle with brown sugar, which turns into toffee sludge as it melts and serve with cream. You can add some rum to it if you like, my dad likes rum in his!

Tonight we started with Vegetarian Caesar Salad from Lisa's Kitchen, We followed this with veggie sausages on finger rolls with mustard and relish. Graham basted the sausages with Jerked Honey Rum Glaze. Yes, Graham cooked!

A spot of manly firing up the barbeque and chargrilling some food and he is happy. Very tasty it was too!

Thanks for the glaze recipe Ruth!


Spicy Orange Soup

(the colour not the fruit)

I was looking around the supermarket shelves, when I spotted a basket of butternut squash! I instantly thought of soup and so here is my butternut squash, sweet potato and carrot soup.

I was feeling very zen after my yoga class, so I added my Buddha to the photo!

1 tbsp olive oil
2 cloves garlic, finely chopped
2 cm ginger, peeled and finely chopped
1 onion, finely sliced
1/2 tsp chili powder
1/2 tsp turmeric
3 pints vegetable stock
1 medium butternut squash, cut into chunks
1 large sweet potato, cut into chunks
4 large carrots, sliced
salt and freshly ground pepper to taste

Cook the onion, garlic and ginger in the olive oil until softened and then add the spices. Cook for a couple of minutes. Add the carrots, squash and potato. Cover with stock and boil until the vegetables are tender.

Whizz the soup for a creamy finish.

Top with a dollop of yogurt.

Doesn't that squash look glorious! Such a gorgeous colour!

I put way too much chili powder in our soup! So we had to add the yogurt! I think 1/2 a teaspoon is about right! I used at least double that! Graham loved it and had to go back for more! He loved the chili blast! It didn't linger though. It was pow and then gone! I don't know if this is because I used chili powder instead of fresh chillies! I shall have to ask my friend Lisa, she is bound to know, she knows more about chillies than you can shake a stick at!

Chickpea Curry

This is the curry I so enjoyed at my Yoga Night Out, a few posts back! The recipe is curtesy of fellow yogite Craig. It is absolutely amazing! So full of flavour.

Craig's Chickpea Curry

2 medium onions
1.5 cm cube of ginger (peeled)
2 cloves of garlic (chopped)
1/2 large red chili (roughly chopped)
2 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. turmeric
1/2 tsp chili powder
1 can of chickpeas
3 tomatoes from a tin (chopped)
1/2 tsp. brown sugar (optional)
pinch of salt
3 tbsp. sunflower oil
1/2 lemon
3 tbsp. coriander leaves (chopped)
black pepper to taste

1. Peel the onions, cut in half and then slice.
2. Heat a small pan and dry roast the coriander seeds.
3. Roughly crush in a mortar and pestle.
4. Repeat steps 2 and 3 for the cumin seeds taking care not to burn them.
5. Heat a large heavy bottomed pan on a medium - high setting and add the oil.
6. When the oil is hot add all the spices and allow to sizzle for 1 min.
7. Add the onions and fry for 1 -2 mins while stirring occasionally so they don't stick.
8. Turn down the heat to low and continue to cook for 10 -15 mins. Sprinkle on the sugar if desired.
9. Thinly slice the ginger and then cut the slices into quarters. .Then add to the onions with the chili and garlic. Cook for a further 2 mins then turn the heat up to medium-high again.
10. Add the chickpeas and cook for 5 mins before adding the chopped tomatoes.
11. Add a splash or two of water to loosen off the mix. It should not be too dry.
12. Turn down the heat a bit and simmer for 10 mins. You can mash a bit of the chickpeas up with a spoon as the mushed chickpeas give a creamy texture to the curry.
13. Add the lemon juice and chopped coriander. Simmer for 1 min.
14. Serve it up with a naan bread.

My curry was a little different in taste and colour from Craig's, because I just couldn't bear to leave those last 2 tomatoes in the can! I am not always good at following recipes, I tend to throw more of something or other in!

It was really, really good! We had it with rice and I followed Craig's example and served it with quartered flour tortillas. It was a very good idea, they were so much lighter than naan bread and I wasn't too worried about the calories! Naan bread, calories, need I say more!

Gold star to Craig!

Lemon, Courgette and Mascarpone Tripoline

I have been thinking about this flavour combination for a while now.

I was just sure it would be great!

Lemon and Courgette Tripoline


1 courgette (zucchini), cut into batons
1 clove garlic, chopped finely
3 tbsp mascarpone
4 tbsp lemon juice
2 tbsp parmesan, freshly grated
1 tbsp olive oil
salt & pepper to taste


Fry the courgette and garlic in olive oil, pour in 3 tbsp lemon juice and cook for another couple of minutes. Remove a third of the courgette to top the dish with.
Mix the mascarpone with the remaining lemon juice and parmesan. Stir through the pasta adding the courgettes.

Season to taste.

Serve topped with the remaining courgette batons.

It was good. I loved the lemon kick! But it did need some black pepper and parmesan to even out the flavour.

This wasn't Graham's favourite dish. He is never sure of anything new. So I will eat it this way if I am on my own and maybe tweak it for Graham by adding some chilli, extra parmesan and less lemon juice. 


I had some mascarpone left, so I mixed it with sugar and lemon juice and served it with strawberries. Now this got 10 out of 10 and a is there any more, please!
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