Dinner with next day lunch: Banana Bread Waffles…YUMMY!

Dinners & Lunches

Banana bread waffle_plain_syrup_butter

Whenever I end up with a bunch of overripe bananas…you know, those bananas you bought with every intention of eating your weeks quota of fruit, but then didn’t got to it, again!…well when I look at those bananas my first thought is BANANA BREAD!

This week I looked at those four bananas and thought…”BANANA BREAD WAFFLES!”  Why not?  So I tried it and must say I was pleasantly surprised.  It is soft on the inside and crunchy on the outside with the typical sweetness of banana bread.  I will personally recommend this recipe!

INGREDIENTS

  • 1 1/2 cups Butter
  • 1 3/4 cups Sugar
  • 2 Eggs
  • 3 cups Flour
  • 1/2 t Salt
  • 1 t Baking powder
  • 1 t Bicarbonate of Soda
  • 3/4 cup Milk
  • 30ml custard powder (optional)
  • 4 Ripe bananas, Mashed
  • 1 t Vanilla

NOTES:

  1. I usually use my Kenwood Mixer which works much easier, but I felt like going old school today and mix everything by hand.
  2. When baking waffles in waffle pan it is crucial to spray the pan every time before baking the next waffle.
  3. Mixture is enough for: 1 banana bread and 5-6 waffles or then about 12 waffles.

1. Preheat oven to 180 degrees C if baking a bread as well.

2.  In a bowl mix the butter and sugar together till creamy.

Mix butter and sugar

2.  Add the eggs and mix.

Add 2 eggs

3.  Sift the flour, salt and baking powder into the mixture and mix.

Add flour_baking soda_salt

4.  Mix the Bicarbonate of Soda and custard powder with the milk, then add to the dough and mix.

Add milk_bicarbonate of soda mixture

5.  Lastly add the mashed bananas and vanilla.

 

6.  Heat up the waffle panSpray & Cook the pan properly.  This step needs to be repeated before baking each waffle.  The cooking time and quantity of dough used will be determined by the specific waffle pan.  Place a big heaped Table spoon of dough in the center of the waffle pan and close.  Leave for approximately 3 min then take out.

If baking a banana bread as well, pour dough into the greased bread pan and bake more or less 45 min.

Banana bread waffle_waffle machine

7.  Serving suggestions:  Enjoy the waffle pieces plain as a walk-around-snack; top it with butter, honey, jams, cheese, nutella…I actually love butter and Bovril/Marmite on top as well.  Banana bread is very sweet and the savoury topping contrasts nicely with the sweetness of the bread/waffle.  Berries can also be added when serving as dinner or even as breakfast.

Banana bread waffle with spreads & condiments

NEXT DAY LUNCH

  1.  Top your waffle pieces with your topping of choice or leave it plain and place into a container.
  2. Peel a tangerine and place the slices into a small container and add a whole pear.
  3. Throw a couple of nuts and biltong into a zip-lock bag for protein snacks.
  4. A yummy, healthier carb snack to add is a yogurt coated rice cake.

Lunch_Fruit_Snacks_Banana bread waffle

 

I hope you impress a few people with your lovely, sweet and crunchy Banana Bread Waffles 😉  Enjoy!

Love

J

Dinner with next day lunch: Biltong, Corn and Cream Cheese filled Pepper

Dinners & Lunches

Bitong and cream cheese filled yellow pepper

Biltong, Corn and Cream Cheese filled Pepper

While driving home the other day I started thinking about what’s available in my kitchen when I get home because I have limited time, I’m not in the mood for too much effort but I need to give my husband a healthy meal.  So I came up with this meal.  It was quick and easy, not a lot of dirty dishes and carb conscious! It was also very filling, if I may add…This meal can double up as dinner and lunch.  So either make enough to put one into your lunch box the next day or use the filling to fill a whole wheat sandwich, wrap or pita bread for lunch.

INGREDIENTS

(Just as a note, I didn’t measure everything to the tee, so if the mixture is too dry just add more cream cheese or plain yogurt.)

  • 2 Big or 4 Medium Sweet Peppers
  • 1 Corn cob or 1 can of corn seeds/kernels
  • Small biltong pieces – about half  a cup or more if you prefer
  • 180 ml Cream Cheese (I didn’t have enough cream cheese so I used half cream cheese and half full cream plain yogurt)
  • Grated cheese for topping

1:  Pre-heat the oven to 180 degrees C.

2:  Cut the top of the sweet pepper off and clean the seeds out.  If the sweet pepper can’t stand upright, cut a small part off the bottom.  Place on a pan and bake for 5min.

3:  If you’re not using the canned corn, steam the corn cob for 5-6min and then cut off the corn seeds.

4:  In a mixing bowl mix the biltong, corn seeds and cream cheese.  Fill the pepper and top with the grated cheese.

5:  Put filled peppers back into the oven for another 5-6 min.

6:  Take the peppers out of the oven and serve it with strawberries and sugar snaps – I told you in the beginning I was quite tired and not in the mood for too much effort 🙂 If you have another awesome side you think will complement the filled pepper please inform me at the comment section below.

Bitong and cream cheese filled yellow pepper

7:  If you went for the option to make extra’s for lunch you can place it in a container for the next day or you can use the extra filling to fill pita bread, whole wheat bread or a wrap.

Hope you enjoy the baking and eating!!!

xxxx

J

Dinner with next day lunch: Coconut Chicken and Steamed Papaya

Dinners & Lunches

“I don’t know how the food will taste tonight Love,”  are famous words in our house.  Since I can remember, sticking to a recipe has always been a challenge for me.  I even ended up making tea rusks instead of coffee rusks the other day…I will maybe still share the recipe when I’ve perfected it;)  I remember making Malva pudding as a child – a South African classic –  and having the thought that the dough wasn’t brown enough, so I added cocoa to it…which was frowned upon back then:)

At the beginning of each week I’ll buy groceries – without major planning – and each night I decide how I feel and then make something out of it…naturally some dishes are hits and other misses.  I will share some of them with you and you can decide for yourself and share what you think.  You’re more than welcome to give suggestions on how to improve it.  The steamed papaya in this recipe was inspired by a Zanzibar recipe from an old African recipe book I bought at a second hand bookshop in Greyton, South Africa.

Since packing lunch boxes – after preparing a whole meal and eating – is mostly a mental and physical struggle for me, I prepare them simultaneously.

Ingredients for dinner and lunch: (Serves 2)

  • 4 Chicken breasts
  • 1 med/large Papaya
  • 1 can coconut milk
  • Salt (I love Nataniel’s Roasted garlic and rosemary salt)
  • Herbs of your choice (I used Basil and French Tarragon)
  • 1 Garlic clove
  • Fruit and veggies of your choice (My choice: strawberries, cucumber, carrots and tomatoes)
  • Whole wheat Couscous
  • 2 x Pita bread
  • Full cream plain yogurt
  • Feta cheese
  • Mayonnaise
  • Any other sauces of your choice

1:  Pre-heat oven to 180 degrees C

2: Cut papaya into cubes.  Place half of the cubes in a steamer and steam for about 6 minutes.  Share the other half of the papaya cubes between two little containers for lunch.

3:  Heat olive oil, 1 garlic clove and herbs in a pan.  Place chicken breasts in pan and fry approximately 2 min on each side.  Salt according to preference.  Melt 30ml of butter in die center of the pan, add the steamed papaya and sprinkle with nutmeg.  Fry another 1 – 2 min.

4:  Transfer the chicken and papaya to a casserole and add a cup of coconut milk.  Close casserole and bake approximately 12 min.  While Chicken dish is in the oven also place 2 pita’s (for lunch) in oven to heat for 2 min and take out to cool off.

5:  Boil water.  Place half cup of Couscous in a bowl – with a lid – add salt.  Pour in boiled water until Couscous is covered and close with lid.

6:  Cut the strawberries and add to papaya cubes in lunch containers.  Add 2 Tsp double cream plain yogurt and close container.  Cut the carrots and cucumber in strips and place in a container.  Throw a couple of nuts and biltong chunks into a little zip-lock bag/small container, for a protein snack.

7:  The chicken dish will be finished by now.  Take out of the oven.  Dish up a chicken breast, Couscous, steamed papaya with a bit of coconut sauce and add any cut veggies or salad of your liking.  I just kept it simple with Belle-tomatoes.

8:  Place the other 2 chicken breasts on a cutting board to cool down while you’re enjoying your meal.

Chicken for pita bread

9:  Cut remaining chicken into strips.  Also cut open the Pita’sAdd mayonnaise, chicken strips, remaining Couscous and feta cheese.  You are more than welcome to add other ingredients as well.  I didn’t add more veggies because I already packed some in a container.  Place your pita into a sandwich container and close.

10:  Place your lunch containers into the refrigerator, ready to grab the next morning.  Two delicious, healthy meals prepared while saving time!  This is my kind of cooking:)

Hope you enjoy!

xxxx

J