Going bananas !!

Yes, my dear Sweetypies, today we are going bananas  ;-)
Because I do not know what this week will bring concerning the pain and fatigue, I'll give you, again, some recipes, today with bananas.
And some yummy drinks (with and without alcohol), that however mostly without bananas.






Fruit with CHAMPAGNE.
(For 4 pers., Preparation: + - 20 min.)


You need:
- 1 mango, peeled and chopped
- 1 papaya, peeled and chopped
- 2 kiwis, peeled and chopped
- 2 bananas, peeled and chopped
- juice of 1/2 lemon
- 600 ml. champagne (or other sparkling wine)
- 2 tbsp. powdered sugar
- 1 tsp. freshly grated ginger
- 4 scoops of lemon sorbet or lemon ice cream 
- bowl(s)
- 4 serving bowls

Preparation:
Flood the pieces of fruit with the lemon juice and add the grated ginger and powdered sugar, mix well. Divide the fruit salad on to the serving bowls and pour over the champagne or sparkling wine. Spoon into each dish a scoop of the lemon sorbet (or ice) and serve immediately.






BANANA with marshmallows (for the BBQ)
(For 4 pers., Preparation: + - 20 min. and + - 10 min. on the barbecue.)


You need:
- 4 ripe bananas, not peeled !
- 12 marshmallows, halved
- 100 gr. milk chocolate, coarsely chopped
- 2 tbsp. hazelnuts, chopped
- 2 tbsp. almonds, chopped
- Bowl (s)
- Alumium foil, 8 sheets (2 per banana)
- Ice cream (optional)
- the BBQ or grill

Preparation:
Heat the BBQ or grill. Cut the unpeeled bananas in on one side and open up the peel a bit. Place each banana on two sheets of foil. Divide the chopped nuts, chopped chocolate and half marshmallows over them, you do not have to fold the foil. Roast the packets on the hot bbq or grill until the chocolate and marshmallows begin to melt. Serve, if you want, with a scoop of ice cream.

POACHED FRUIT with CUSTARD.
(preparation: + - 20 min.)

You need:

for the custard:

- 2.5 dl. whole milk

- 2.5 dl. cream

- 3 tbsp. sugar

- 1 vanilla bean, cut in half lengthwise and marrow scrapped out

- The peel of 1 untreated lemon, whole

- 4 egg yolks

- Dash of whiskey (optional)

- saucepans

- bowl(s)

- a wooden spoon

for the fruit:

- 750 gr. plums, rhubarb, pears, bananas, cherries (from a jar) o.o. of your own choise, cut in pieces

- 2 tbsp. sugar or honey

- a bit of water

- bowl(s)

custard

Preparation:

Put the milk, cream, 2 tbsp. sugar, the vanilla pod with the marrow and the whole lemon peel in a saucepan. Bring to the boil, while sturring. Remove from heat. Remove the vanilla pod and lemon peel. Beat in another pan the egg yolks with the remaining sugar until you have a white and foamy mass. Add the hot milk, stirring constantly, little by little to the egg mixture. Put on a low heat, stirring with a wooden spoon until the custard has the desired thickness. Apply, if you choose, a dash of whiskey. Put the fruit pieces in a pan, add some sugar or honey and a little water. Stew on low heat just until tender. Allow to cool. Serve the fruit with the custard.

INFO:

Custard is a mixture of egg and milk which is thickened by boiling. In most cases it is used as a dessert, but it is also used for making pudding, quiche and other types of dishes. It can be prepared both sweet and savory. For dessert it is often used in combination with vanilla and sugar or sweetener. Custard is also regularly used in cakes. In the French cuisine it is also frequently used, in f.i. crème brûlée. Custard is an important ingredient in many desserts in several countries. Surrogate custard based on corn starch is available in powdered form. This so-called custard powder is then stirred with milk.

Tiramisu with BANANA.

(For 4 pers., Preparation: + - 30 min.)

You need:

- 2 bags caramel pudding powder

- milk (see packaging of the powder)

- 100 gr. sour cream

- 100 ml. cream, beaten stiff

- 20 boudoir biscuits

- 200 ml. orange juice (and some extra to drizzel on the banana slices when they are cut)

- 5 to 6 ripe bananas, peeled and cut into slices

- 1 slice of orange

- cinnamon

- A saucepan

- Bowl(s)

- 4 small or 1 big serving bowl(s)

Preparation:

Prepare the pudding according to pudding package. Mix the whipped cream with the sour cream. Dip the boudoir biscuits in the orange juice and put them on the bottom of the bowl(s). Pour a lsmall ayer of the pudding on. Arrange than some of the banana slices over it and cover with a small layer of the whipped cream. Repeat the first three layers. Finish with some whipped cream, some cinnamon and a slice of orange.

Coupe BANANA with dulce de leche.

(For 4 pers., Preparation: + - 1h. 1/2)

You need:

- 4 tbsp. Dulce de leche (already made or selfmade with cans sweetened condensed milk)

- 2 bananas, peeled and sliced

- 4 scoops vanilla ice cream

- 1 handful of Maltesers, crumbled in a bowl

- A large (high) pot with lid

- water

- boiling water

- 4 serving bowls

Preparation:

To make the Dulce de leche you put the unopened cans sweetened condensed milk in a large pot with lots of water. Make sure the cans are completely submerged. Bring the water to a boil and when the water boils, you set the heat lower and place the lid on top.Let simmer for 1h15 and check very regularly to see if the cans are completely submerged. If necessary fill with boiling water so as not to slow down the cooking process (do not let the pot boil dry because then the cans will explode!). Take the pot from the heat if the cooking time is over and let the cans cool completely before opening. Divide the banana slices over the bowls, add a scoop of vanilla ice cream and spoon some of the Dulce de leche over. Sprinkle with the crumbled maltesers.

INFO:

In South America, Dulce de leche is often used as a sandwich spread. It is deliciously sweet.

Grilled BANANA and yogurt sauce with LIME.

(For 4 pers., Preparation: + - 21 min.)

You need:

- 150 gr. Greek yogurt

- 1 sachet of vanilla sugar

- Zest of 1/2 lime

- Bananas, not peeled and cut into slices of ​​2 cm. thickness

- Juice of 1 lime

- Some mint leaves, washed and dried

- The BBQ or grill

- Bowl (s)

- (Wooden) skewers

- 4 serving plates

Preparation:

Preheat the barbecue or grill. Mix the yogurt with the vanilla sugar and lime zest (lkeep some of the rasp separately). Sprinkle the banana pieces with the lime juice and stab them on to the skewers. Grill 2 min. on each side. Divide the skewers on the plates and serve with the lemon-yogurt sauce. Sprinkle with the remaining lime zest and garnish with mint leaves.

TIP:

For an extra fresh effect you can add the flesh of a passion to the yogurt sauce.

Baked BANANA with ALMOND.

(For 4 pers., Preparation: + - 20 min.)

You need:

- 4 bananas, peeled, halved lengthways and perfused with lemon juice

- 4 tbsp. almonds

- 2 tbsp. butter

- 2 tbsp. brown sugar

- Some fresh mint leaves, washed and dried

- A frying pan

- A pan with non-stick coating

- A serving platter or 4 plates

- paper towels (kitchen paper)

Preparation:

Toast the almonds until golden brown in a pan without fat. Remove them from the pan and let cool on paper towels. Let the butter with the sugar melt in a non-stick pan and arrange the bananas in there, with the cutting edge down. Let them, slowly, caramelize untill golden brown, in 4 to 5 min. Turn them around, remove the pan from the heat and let the heat soak in the bananas. Arrange them on the platter (or dishes) and sprinkle with almonds. Garnish with mint leaves and serve immediately.

Passion Red mocktail.

(For a carafe.)

You need:

- 8 passionfruit

- 385 gr. caster sugar

- 60 ml. lime juice

- 2 tsp. white wine vinegar

- 150 ml. water

- A carafe

- A bowl

- A sieve

- A saucepan

- a skimmer

Preparation:

Push the pulp of passion fruit through a sieve, collect the juice in a bowl or saucepan. Heat the juice along with the sugar, lime juice and water. Bring to a boil. Remove from heat and add the vinegar. Remove the foam with a skimmer. Pour the drink into a carafe.

PINEAPPLE-LIME mocktail.

(For 4 glasses, Preparation: + - 10 min.)

You need:

- 500 ml. pineapple juice, chilled

- Juice of 4 limes, chilled

- 100 gr. ginger, peeled and finely grated

- A blender

- 4 glasses, well chilled

- ice cubes

Preparation:

Put the ginger with pineapple juice and lime juice in the blender and mix well until frothy. Put some ice cubes in the glasses, pour the mix into the glasses and serve.

Pina colada with BANANA drink cocktail.

(For 4 glasses, Preparation: + - 10 min.)

You need:

- 28 cl. Banana Drink (bottle), chilled

- 12 cl. pineapple juice, chilled

- 16 cl. white rum, chilled

- A piece of pineapple peel, cut into triangles

- 12 tbsp. crushed ice

- 4 glasses, well chilled

- A mixing bowl

Preparation:

Pour the drink banana, pineapple and white rum in a mixing bowl. Add the crushed ice and mix well. Pour the pina colada in the glasses and garnish the glasses with a slice of pineapple.

Ice cold punch with rose wine and WATERMELON.

(For 8 pers., Preparation: + - 10 min., cooling: + - 1h.)

You need:

- 1 good ripe watermelon, cut into four, peel, seeded and cut into pieces

- 2 liters. rose wine, well chilled

- 13 tbsp. cranberry syrup, chilled

- 3 tbsp. agave syrup, chilled

- ice cubes

- Large bowl

Preparation:

You need + - 600 gr. watermelon. Mix the cranberry syrup together with the agave syrup and rose in the large bowl. Add the pieces of watermelon, and place in the refrigerator for + - 1h. When you gonna serve, you add ice cubes.

TIP:

You can perfume the punch with 2 tsp. of black peppercorns and a handful of chopped mint or basil leaves.

Till next time I hope ?

Eat them,

The Veggie Lady
Check out my other blog!

Couscous with vegetables and fried haloumi. Pasta Salad with Wheat Roll. And others (also for the BBQ) and a few cocktails.

My dear Sweetypies, because I can not post the whole week (I have a lot of pains because of the fibromyalgia.), so I will now give you some additional recipes. Some or ideal by the BBQ.
I hope it's ok ??




Couscous with vegetables and fried haloumi.
(For 4 pers., Preparation: + - 50 min.)


You need:
- 1 zucchini, peeled and cut into +- 1 cm cubes.
- 1 pomegranate
- Juice of 1 lemon
- 1 bunch parsley, washed, dried and chopped
- 1 bunch mint, washed, dried and chopped
- 1 red onion, peeled and cut into very thin half moons
- 250 gr. haloumi, cut into slices of ​​1 cm. thickness
- 300 gr. couscous
- 2 dl. hot water
- 2 tbsp. pistachios, coarsely chopped
- 2 tbsp. soft cranberries
- 1 tbsp. flower on a plate
- 6 tbsp. olive oil
- salt & pepper
- Bowl (s)
- Some frying pans
- a fork
- a spoon
- paper towls (kitchen paper)



Preparation:
Roll the haloumi slices lightly through the flour and place them on a plate. Cut the pomegranate in two and knock out the seeds with the back of a spoon. Do this over a bowl so you can catch the juice. Pour the hot water over the couscous and let soak for + - 10 min., then go through the grains with a fork. Heat 1 tbsp. olive oil in a pan and stew the red onion until transparent in + - 10 min. Heat 2 tbsp. olive oil in another pan and fry the zucchini cubes for + - 15 min., until tender and nicely browned. Put 2 tbsp. oil in a pan and fry the haloumi slices on both sides brown. Let them drain on paper towels. Mix the red onion, green herbs, the zucchini cubes, the cranberries, the pistachio nuts, lthe lemon juice, the pomegranate juice and the remaining olive oil under the couscous. Season with salt & pepper, to taste. Garnish with the pomegranate seeds and top off with the fried haloumi slices .






Passion Mojito cocktail.


You need:
- 250 ml. brown rum
- 350 ml. passion fruit juice
- 250 ml. soda water
- 2 limes, cut into wedges
- Fresh mint, washed and dried
- Glasses, chilled in the freezer or fridge
- ice cubes





















Preparation:
Put the ice cubes in the well-chilled glasses, pour the rum at. Then pour the passion fruit juice and dilute with soda. Stir well and serve with lime wedges and some fresh mint.







Pasta Salad with Wheat Roll.
(For 4 pers.)


You need:
For the salad:
- 30 gr. spirelli pasta
- 100 gr. sundried tomatoes in oil, chopped 
- 1 head of lettuce, washed, dried and torn or chopped into pieces
- 1 red onion, peeled and sliced
- 1 bunch parsley, washed, dried and chopped
- 4 spring onions, chopped
- Salt & pepper
- A cooking pot
- A colander
- bowl(s)
For wheat buns:
- 30 gr. yeast, dissolved in water
- 20 gr. butter
- 400 gr. wheat flour
- salt
- A kitchen towel
- Bowl (s)
- a kitchen towl
- A baking sheet (plat) lined with parchment (baking) paper
- the oven

Preparation:
For the buns:
Preheat the oven to 200 ° C. Mix the yeast with the butter into the flour and add salt. Cover with a kitchen towel and let rest for at least 30 min. Divide into balls, each about 50 gr. Let them rise for 1h. Place them on to the baking plate (lined with baking paper), place in the oven and bake them off in + - 30 min.
For the pasta salad:
Cook the pasta al dente, drain and let cool completely. Once cooled, mix the vegetables under the pasta. Season to taste.






GIN provençale cocktail.
(For 4 glasses)


You need:
- 20 cl. gin of the brand 'Gin Mare', chilled
- 4 sprigs fresh rosemary, washed and dried
- Some cardamom seeds
- A few slices of lime, chilled
- 4 bottles of tonic the brand 'Mediterranean Fever Tree Tonic', chilled
- ice cubes
- 4 tall glasses, chilled in the freezer or fridge

Preparation:
Fill the glass with ice cubes and pour the gin there. Garnish with the rosemary, cardamom seeds and slices of lime. Finish with the tonic.
INFO:
'Gin Mare' is a summery gin with a hint of olives, thyme, rosemary and basil. The 'Mediterranean Fever Tree Tonic' has a mineral, spicy, slightly salty flavor.






Baked potatoes with vegetables on the BBQ.
(For 4 pers., Preparation: + - 45 min. and 10. min on the barbecue)


You need:
- 2 tomatoes, peeled (see tip), seeds removed and diced
- 1 ripe avocado, pit removed avocado flesh diced
- 1/2 cucumber, diced
- 4 large potatoes (unpeeled!)
- 125 gr. sour cream
- 150 gr. corn (is it canned corn, the let it drain)
- Salt & pepper
- A cooking pot
- A bowl
- aluminum foil
- The BBQ or grill (oven)
- a skimmer

Preparation:
Put the potatoes in the pot with lightly salted water and cook until tender in 40 to 45 min. (depending on the thickness). Let them drain. Mix all vegetables in a large bowl with the sour cream and season with salt & pepper. Place the drained potatoes on the foil and cut them crosswise in. Fill them with the vegetables and fold the foil closed. Place the packets with the stuffed potatoes on the barbecue for + - 10 min.
TIP:
To peel the tomatoes easily you put them in very hot water for a while. Get them out as soon as you see that there are cracks in the skin (possibly do that with a skimmer (= spoon)), so you can peel the tomatoes much easier !
You can also prepare this potato dish with other vegetables such as filling of ratatouille, made of eggplant, zucchini and tomato. Let your imagination run wild, my Sweetypies.






Grey Goose Peartini cocktail.
(For 4 glasses)


You need:
- 20 cl. 'Grey Goose La Poire', chilled
- 4 cl. 'Disaronno Amaretto Originale'
- 6 cl. sugar syrup
- 8 cl. fresh lemon juice, chilled
- Pear slices, chilled
- ice cubes
- Some Martini glasses, well chilled
- A cocktail shaker
- A strainer (see picture)

cocktailshaker and strainer.

Preparation:
Fill the shaker with ice, then add all ingredients and shake vigorously. Strain into a chilled glass and garnish with a slice of pear.






Oriental salad with chickpeas.


You need:
- 400 gr. chickpeas, drained
- 4 tomatoes, washed, pitte removed and diced
- 1/2 cucumber, washed, dried and cut into cubes
- 1 red onion, peeled and finely chopped
- A bunch mint, washed, dried and chopped
- A bunch parsley, washed, dried and chopped
- 150 gr. feta cheese, crumbled
- A large bowl



Preparation:
Very simple: mix everything in the large bowl and ready.

COINTREAU fruity cocktail.

(For 4 glasses)

You need:

- 16 cl. Cointreau, chilled

- 20 cl. pineapple juice, chilled

- 12 cl. blood orange juice, chilled

- ice cubes

- 4 tall glasses, well chilled

- 4 long cocktail spoons (stirrers)

Preparation:

Put ice cubes in the glass, pour in the cooled drinks one at a time and serve with a long stirrer (spoon).

Mexican POTATO salad.

(For 4 pers., Preparation: + - 25 min.)

You need:

- 4 sweet potatoes, peeled

- lemonjuice to sprinkle on the avocados

- 2 avocados, peeled, pit removed and cut into strips, sprinkled with lemonjuice

- A bunch of coriander, washed, dried, shredded leaves

- 1 red onion, peeled and cut into strips

- 3 Spanish peppers, washed, dried, seeded and cut into rings

- olive oil

- Salt & pepper

- A cooking pot or steam pot

- Bowl (s)

Preparation:

Steam or boil the sweet potatoes (steamed they taste much better.) and let them cool. Mix all the ingredients under the cooled sweet potatoes. Drizzle with olive oil and season with salt & pepper.

Bombay Sapphire cocktail.

(For 4 glasses)

You need:

- 20 cl. 'Bombay Sapphire', chilled

- A lime, cut into wedges

- Tonic, chilled

- 4 licorice sticks

- Lots of ice cubes

- 4 glasses, well chilled

Preparation:

Fill the glass full with ice and add the 'Bombay Sapphire' to it. Squeeze a wedge of lime in the glasses and throw in a non squeezed lime wedge in each glass. Insert a licorice stick in each glass and fill with tonic.

I hope to see you next time, my sweet Sweetypies ?

Eat them,

The Veggie Lady
Check out my other blog!

HALOUMI-PINEAPPLE brochettes with MINTsalsa, for the BBQ + a Bittersweet cocktail.

HALOUMI- PINEAPPLE brochettes and MINTsalsa, 
for the BBQ.
(For 4 pers., Preparation: + - 30 min.)


You need:
- 4 tomatoes, washed, cut into 4, pitted and then cut into small cubes
- 4 spring onions, washed, dried and finely chopped
- 1/2 ripe pineapple, peeled and cut into cubes of + - 2 cm.
- 1 red pepper, washed, dried, seeded removed and finely chopped
- 1 bunch of mint, washed, dried, leaves zipped off and finely chopped
- 250 gr. haloumi, diced
- 4 tbsp. extra virgin olive oil
- Salt & pepper
- Bowl (s)
- A BBQ or grill
- Skewers



Preparation:
Prick the pineapple and haloumi dices, alternately, on to the screwers. Mix the chopped tomatoes with the mint, the red pepper, the spring onions and the olive oil. Season to taste with salt & pepper. Grill the skewers on the hot grill until golden brown. Serve with the mint salsa and maybe some bread, a salad or something else.






Bittersweet cocktail.
(For 4 glasses)


You need:
- 20 cl. 'London Nr.1 'gin, cooled
- Some blueberries, washed and dried
- A few raspberries, washed and dried
- 4 violet (edible)
- 4 bottles of bitter lemon (eg the brand 'Thomas Henry'), cooled
- some tonic, cooled
- 4 tall glasses, chilled in the freezer
- ice cubes

Preparation:
Fill  the 4 tall glasses with ice cubes and pour the gin in (5 cl. per glass). Add the berries and now fill the glasses further with the bitter lemon tonic.
INFO:
The 'London No.1' gin is a powerful gin with a light blue color. And that color is because there is gardenia flower incorporated.
The bitter lemon tonic of the brand 'Thomas Henry "is a refreshing tonic with lemon flavor.





Eat them,

The Veggie Lady
Check out my other blog!