Melissa’s Soup Toppings you’ll love

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  As a self-confessed soup lover, I am always looking for ways to add extra flavour, crunch and excitement to my soup. So here are 5 ways you can spruce up yours: 1. Halloumi Croutons:   not technically “croutons” as there’s no bread involved but these are delicious cubes of crispy fried halloumi. Simply chop, fry in a little butter or oil & cook to your desired crispiness.  Get the recipe. 2. Make a fridge raid herby drizzle:  Whizz up any herbs or left over salad leaves you’ve got that need some love with some olive oil, vinegar or lemon juice & a little salt in a blender & drizzle on.  Try this recipe. 3. Roast some veggies:  Depending on what soup you’re making, you might like to roast a little of what you’re using for ultimate texture & flavour on top. I love roasting kale or any discarded cauliflower leaves for extra crunch.  Try this. 4. A drizzle of olive oil/yoghurt/kefir:  I love adding extra swirls to my soups and particularly

Let’s Go Bananas With Jasmine

OK, I’ve created a LOT of banana bread recipes in my time and they never fail to amass countless fans — in fact it was one of my first recipes for H+H way back when. The funny thing is that bananas are one of those foods that some people really get squeamish about. “But the texture!” they cry, and they’re also put off by the colour and even the fruit’s propensity to bruise. If you’ve ever had to deal with a squashed banana at the bottom of your bag you’ll see where they’re coming from. Bake bananas with other yummy ingredients, though, and suddenly they’re everybody’s favourite — weird, that 🤪 If you often find yourself with a fruit bowl full of bananas ripening at the speed of light, where does your mind go? To that banana bread, of course. You can’t beat a classic… but if you’re anything like me you love having a go, getting creative with a sprinkling of spices and more wholesome ingredients. Here are my 3 ways with banana bread — I can’t decide which is my favourite, they’re all so delish!

Buckwheat Banana Bread With Salty Butter

Buckwheat banana bread served with salty butter

The cult recipe from my Ayurvedic cookbook East by West This is my trusty banana bread, one that I’ve been baking for well over a decade, and it’s always a hit. It’s malty and not too sweet, and anyone who tries it immediately wants the recipe. I add cinnamon and raisins to sweeten it, and walnuts for crunch, and it’s so simple yet wonderful! Try toasting it and serving with salty butter, or almond butter for a vegan option.

#BakeForSyria: Chickpea Banana Bread With Cinnamon, Dates and Aleppo Pepper

I created this recipe as part of the #BakeForSyria book project that benefited those affected by the Syrian refugee crisis. This is a variation on my banana bread above, but with flavours and ingredients inspired by Syrian cuisine: chickpea flour as the protein-rich base, cinnamon, dates, olive oil, walnuts and the kicker, Aleppo pepper. A warming delight.

Banana Bread Caraway Cake

Banana bread meets cake, and it’s a love story! For this recipe, I felt inspired to work with caraway seeds after an afternoon with my Polish friend, an unexpected and beautifully fragrant flavour. Kids love this cake (as evidenced by my toddler godson!) and it’s both timeless and versatile (and Mum loves it, too).

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source http://www.hemsleyandhemsley.com/banana-bread-3-ways-jasmine/

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