Ingredients

• 1 box Betty Crocker SuperMoist white cake mix
• 1 1/4 cups water
• 2 tablespoons vegetable oil
• 3 eggs
• 1 cup mashed bananas (2 medium)
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 1/2 cup (from 14-oz can) coconut milk (not cream of coconut)
• 1/2 cup whipping cream
• 1 container Betty Crocker Whipped fluffy white frosting
• Banana slices and/or toasted coconut, if desired

Direction

1. Heat the oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.
2. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Chill completely, about 1 hour.
4. Poke top of cake every 1/2 inch with long-tined split, wiping fork occasionally to decrease sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Cautiously pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
5. Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut. Store loosely covered in refrigerator.

 

 

Ingredients

• 350g/12oz penne, rigatoni or other similar shaped pasta
• 8-10 large sprigs of mint, leaves removed, and chopped/torn if large
• 150g/5oz frozen peas
• 200g/7oz feta cheese, crumbled
• 50g/2oz bag of rocket leaves
• 1 lemon, grated zest and juice
• flaked sea salt and freshly ground black pepper
• extra virgin olive oil
• 20-30 good-quality marinated green olives, pitted

Preparation method

1. Boil the pasta in boiling salted water with two sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. One time the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs.
2. Move to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred.

 

 

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Ingredients:

• 3 tbsp vegetable oil
• 1 14 oz package of firm or extra firm tofu, crumbled
• 1 onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 3 tbsp chili powder
• salt and pepper to taste
• 1/4 tsp cayenne pepper
• 1/2 tsp cumin
• 1 14 oz can tomato sauce
• 1 28 oz can whole or diced tomatoes, with liquid
• 1 28 oz can kidney beans, drained
• 3 tbsp sugar

Preparation:

In a large pot, sauté the tofu in the vegetable oil over average high heat for about 3 minutes. Put in the onions, green pepper, garlic, mushrooms, chili powder, salt and pepper, cayenne and cumin. Cook until veggies are just barely tender, about 5 minutes.

Add the tomato sauce, whole or diced tomatoes, beans and sugar. Bring to a slow simmer. Cover and allow cooking for at least 45 minutes. Enjoy!

Makes eight servings of homemade chili.

 

 

 

Ingredients

• 1/4 cup olive oil
• 2 garlic cloves, pressed
• 1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 large tomato, finely chopped
• 3/4 cup finely chopped green onions
• 1/2 cup chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1/3 cup crumbled feta cheese

Preparation

1. Preheat oven to 350°. Stir jointly olive oil and garlic; brush on one side of each bread slice. Put bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.

2. Beat together lemon juice and next three ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.

3. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.