Prime Minister's Award... for Banana Bread?

08/18/24 • 9 min

1 Listener

Yes, it's been a big and exciting couple of days for Stynes with her book with Dr Melissa Kang 'WELCOME TO SEX' being nominated for a Prime Minister's Literary Award... but we WILL talk about food.

Yumi's been busy going through the cookbook she co-wrote with Simon. Partly because she loves Simon's recipes but also because she can't remember her own! It's incredibly handy having them written down - and you can find the book here if you're interested.

SIMON'S FULLY LOADED BANANA BREAD

Melt 100g of butter and set aside to cool slightly.

Preheat the oven to 180C.

Line a loaf tin with baking paper.

Activate 1tsp of bicarb in 1 cup of Greek yoghurt. Allow it to sit for 5 mins to fluff up and activate.

Add to the yoghurt mixture the butter, 1 cup of caster sugar and 2 eggs, and mix.

Now add in 250g plain flour, 1tsp baking powder, 1 tsp cinnamon - and mix but don't overmix. Finally, add in 400g of very ripe, very mashed banana.

Pour it into the prepared tin and cook it for 1.5 hours, trying not to doubt the cook time.

Cool on a wire rack.

Hosted on Acast. See acast.com/privacy for more information.

Yes, it's been a big and exciting couple of days for Stynes with her book with Dr Melissa Kang 'WELCOME TO SEX' being nominated for a Prime Minister's Literary Award... but we WILL talk about food.

SIMON'S FULLY LOADED BANANA BREAD

Melt 100g of butter and set aside to cool slightly.

Preheat the oven to 180C.

Line a loaf tin with baking paper.

Activate 1tsp of bicarb in 1 cup of Greek yoghurt. Allow it to sit for 5 mins to fluff up and activate.

Add to the yoghurt mixture the butter, 1 cup of caster sugar and 2 eggs, and mix.

Now add in 250g plain flour, 1tsp baking powder, 1 tsp cinnamon - and mix but don't overmix. Finally, add in 400g of very ripe, very mashed banana.

Pour it into the prepared tin and cook it for 1.5 hours, trying not to doubt the cook time.

Cool on a wire rack.

Hosted on Acast. See acast.com/privacy for more information.

Previous Episode

SUPER IBIZA RECOVERY POTATOES!

There are NO MORE EXCUSES if your roasted potatoes aren't perfect!

Also, why is Yumi laughing so hard she has tears?

It's all about this guy who went viral for his potatoes.

THIS RECIPE IS YUMI'S VERSION

Get a large pot on the stove with 2cm water in, turn up hot.

At the same time, put a full kettle on to boil.

Quarter 700g potatoes.

By the time you've finished cutting up the spuds, the water in the kettle and the small amount on the stove should both be boiling.

Pour the kettle water into the pot on the stove.

Tumble the potatoes in making sure they're not sticking together. Stir a little.

Wait for the water to return to boiling then set a timer for 3 minutes.

Once the timer has sounded, drain the potatoes really well so they're dry, and allow them to cool.

To do the Ibiza method, pop the now-cool potatoes in the FREEZER for 35 mins.

Preheat the oven to 200.

Get a roasting tray on the hob and fill it with at least 2mm of olive oil. Be careful! Use the stove element to heat the oil and when it's spattering hot, carefully decant the potatoes into the oil. They will spatter. Use tongs to make sure each piece is cut-side down.

Pop in the oven and roast for 30 mins before turning to the other cut side, and roast for another 20 mins. Serve when golden crunchy all over.

Hosted on Acast. See acast.com/privacy for more information.

Next Episode

Rocket Pear Salad - Rejigged for the Weather!

All green, raw food does not have to flee from your kitchen just because it's cold.

Yes, the weather definitely affects what you feel like eating but salad can still comfort and nurture you even when you're putting an electric blanket on the couch. (Try this! It's excellent!)

On today's episode Yumi revisits one of the GOAT salads. The classic. Rocket, Pear and Walnut. It appears in her cookbook Endless Summer. But she's giving it a rejig to make it more weather-appropriate.

THE SALAD

240g rocket leaves

2 firm pears, sliced into chips

3/4 cup of walnuts, refreshed by being toasted under the grill for 2-3 minutes

between 1/2 cup - 3/4 cup grated Grana Padano or Parmesan Cheese

THE DRESSING (enough for 3 salads, so only use a third of this!)

40ml White Balsamic Vinegar

80ml of your best olive oil

1tsp honey

3/4tsp salt

2tbs tahini

Hosted on Acast. See acast.com/privacy for more information.