So this weekend, somewhere between the James Bond: Diamonds are Forever Bop, visiting the Ashmolean Muesum(Oldest museum in the UK), and honoring Las Iguanas happy hour specials(as per Fah’s reco), I managed to do a little cooking.
Firstly, I found Harina de Maiz!!… at the happy hour restaurant/bar called “Las Iguanas”(for £ 1.85)… Which meant 1 thing… Feta filled arepas! In one word, YUM! I took your advise and sliced the feta, instead of crumbling it in, and so they had a thin even layer of feta throughout. Admittedly, I think it was a little too thin, but they were my first go at arepas! Have some improving to do, but next time J will help me on the process… to show me how to properly make them in person. Question: were your arepas really crumbly? Mine were falling apart a bit, is there a secret to arepa shaping?
Secondly, I made the banana bread recipe you sent me!… well sort of 😉 I kinda changed a few things, mostly decreased the sugar from the original amount intended, because I doubled the chocolate, and injected a bunch of nuts!
FRANTASTIC Banana Bread!
- 1/2 cup / 125 g butter (at room temp)
- 1 cup / 240 g sugar
- 2 eggs
- 3 mashed ripe bananas
- 1/2 cup / 120 gr sour cream
- 1 tsp vanilla
- 2 cups / 500g whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup / 200g bar of milk chocolate (broken into chunks)
- 1/2 cup / 120g mixed chopped nuts (peanuts, walnuts, hazelnuts, almonds)
- Preheat oven to 350ºF / 175ºC. While oven is heating, place chopped nuts on a piece of foil in the oven to roast for 5-7 minutes, or until golden and fragrant.
- Beat butter and sugar until well combined (fluffy).
- Add eggs and beat for about 2 minutes.
- Add bananas, sour cream and vanilla and beat for about 2 minutes. Remove nuts from oven, and let cool.
- Stir in dry ingredients (flour, baking powder, baking soda and salt) with a large spoon.
- Stir in chocolate chips and nuts.
- Grease two loaf pans, or one big pan, as I did.
- Fill each pan, making sure they are even.
- Bake for 40 min – 1 hour(because mine was a much shallower cake, it only needed 25 mins). Keep an eye on things. It will be done, when you insert the tip of a knife into it and blade comes out clean.
YUMMMM, thanks for the recipe!!