Festive treats

Surprise your friends with these delicious home-made delights

Liz's Peanut Butter Banana Bread
Ingredients
Pecan nuts 50 gms
Vegetable oil 150 ml
Dark brown sugar 200 gms
Vanilla extract 1 tsp
Bananas, ripe and skinned 200 gms
Eggs 2 pcs
Peanut butter, smooth ½ cup
Natural yoghurt 75 gms
Bicarbonate of soda 1 tsp
Baking powder 1 tsp
Cinnamon, ground ½ tsp
Salt ¼ tsp
Wholemeal spelt flour 225 gms
For the topping
Banana, peeled 1 pc
Caster sugar 3 tbsp.

Method
. Use bananas that are starting to go a bit black and bruised; they'll be super-sweet and gooey, which is perfect for the bread.
. Heat the oven to 170°C/gas mark 3½. Butter a 900 gms or 2 lb loaf tin and line it with baking paper. Line a baking sheet with baking paper as well.
. Spread the pecans out over the lined baking sheet and toast them in the oven for about 5 to 7 minutes, or until lightly golden and fragrant. Set aside to cool.
. In a large bowl, whisk together the oil, dark brown sugar, vanilla and eggs.
. In a separate bowl, roughly mash up the bananas. Add yoghurt and mix well. Sift the bicarbonate of soda, baking powder and cinnamon over the yoghurt mixture, add salt and stir well to combine. Then add the peanut butter and mix until well combined.
. Add the banana mixture to the egg mixture and stir to combine.
. Chop the pecans into small pieces and add them to the flour, stirring until incorporated. Spoon the mixture into the prepared loaf tin.
. Carefully slice the remaining banana in half lengthwise. Place one-half, the cut side up, on top of the bread and sprinkle with caster sugar.
. Bake in the oven for 45-50 minutes, or until the bread is springy to the touch and a skewer inserted comes out clean.
. Cool in the tin for at least 10 minutes before turning it out to a wire rack to cool.
Tip: Toast the bread in a sandwich toaster and serve them with a bit of butter.

Christmas spiced chutney
Ingredients
Red onion, finely sliced 500 gms
Tomato, chopped 1 kg
Garlic, sliced 4 cloves
Red chilli, chopped (optional) 1 pc
Ginger, 4 cm in size, peeled and chopped 1 pc
Brown sugar 250 gms
Balsamic vinegar 150 ml
Cardamom seeds 5 pcs
Paprika ½ tsp
Method . Add all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
. Simmer for 1 hr, and bring to a gentle boil so that the mixture turns dark and shiny with a jam-like consistency.
. Place the mixture into sterilised jars and allow it to cool before covering.
Tip: It can be stored up to six weeks.

• Food and Dining
• UAE