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!