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Banana Bread

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter (softened)
• 3/4 cup packed brown sugar
• 2 large eggs
• 1/3 cup plain yoghurt
• 4 ripe bananas (mashed)
• 1 teaspoon vanilla extract
• 3/4 cup chopped walnuts (optional)

Directions:

1. Preheat the oven to 180°C and grease a loaf pan with non-stick spray.
2. Whisk the flour, baking soda, salt and cinnamon together in a medium-sized bowl. Set aside.
3. Beat the butter and brown sugar together with an electric mixer on high, until they are smooth and creamy(approximately 2 minutes). Lower the speed of the mixer to medium, and then add eggs one at a time, mixing between each addition.
4. Add in the yoghurt, mashed bananas and vanilla extract until combined.
5. Slowly add in the dry mixture (flour, baking soda, salt and cinnamon) mixing well. Fold in the nuts if using.
6. Pour and spread the butter into the loaf pan and bake for 60-65 minutes. The bread is done when a toothpick can be inserted in the centre and comes out clean.
7. Remove bread from the pan and place on a cooling rack for an hour before slicing and serving.

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Thumbprint Cookies

Ingredients:

• 1 and 1/2 cups of unsalted butter (at room temperature)
• 1 cup powdered sugar
• 1/4 teaspoon salt
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 3 cups cake flour (sifted)
• 2 cups of raspberry jam

Directions:

1.     Preheat the oven to 180°C.

2.     In a bowl, beat the butter, sugar and salt together with an electric mixer until light and fluffy (approximately3-4 minutes).

3.     Scrape down the sides of the bowl.

4.     Add eggs and vanilla, beating the mixture between each.

5.     Add flour and mix on a slower setting until combined. Be sure to stop mixing when all the ingredients are mixed.

6.     Roll the dough into balls and place on a baking sheet with space between each cookie.

7.     Using clean and slightly damp fingers, press your thumbprint into the ball, pressing down the ball into a cookie shape.

8.     Fill each indentation with raspberry jam and smooth.

9.     Bake for 10-12 minutes, until golden brown on the edges.

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Pumpkin Soup

Ingredients:

• 1.2 kg of pumpkin (any type)
• 1 brown onion (sliced)
• 2 garlic cloves (whole)
• 3 cups of vegetable stock
• 1 cup of water
• Salt
• Pepper
• Sprig of rosemary to serve (optional)

Directions:

1. Cut the pumpkin into small cubes of about 4cm. Remove the skin and seeds.
2. Place the pumpkin, onion, garlic, broth and water in a pot. Bring to a boil then reduce the heat and let it simmer until the pumpkin is soft and tender (approximately 10 minutes).
3. Remove from heat and use a stick blender to blend until smooth.
4. Season to taste with salt and pepper.
5. Ladle soup into bowls and add rosemary. Serve with crusty bread!

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