Banana Bread



Melted butter – 175 gms

Self-Raising flour: 1 & 3/4 cups

Plain flour: ¼ cup

Ground cinnamon: 1 tsp

Brown Sugar: 2/3 cup, firmly packed

Large ripe bananas: 3, mashed

Eggs: 2, lightly whisked

Milk: ½ cup


Preheat oven to 180°C. Brush a loaf pan very lightly with melted butter.

Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

Sift the flours and cinnamon into a large bowl.

Stir in the sugar and make a well in the centre.

Add mashed bananas in a medium bowl.

Add the eggs, milk, melted butter, and stir till well combined.

Add the banana mixture to the flour mixture and stir until just combined.

Spoon the mixture into the prepared pan and smooth the surface, lightly tapping it, in order to remove the bubbles.

Bake in preheated oven for 45-50 minutes or the inserted skewer (into the centre) comes out clean.

Remove from oven and set aside in the pan for 5 minutes.

Turn onto a wire rack to cool completely. Cut into slices to serve.

NOTE: You can slice them and freeze too. It is generally served warm. You can toast in a grill for better taste.


Zucchini, Mushrooms and Sundried Tomatoes Frittatas



Zucchini: Shredded, 1 cup

Shallots: 2 full sprigs, roughly chopped

Parsley: Chopped, 2 tbsps

Chilli flakes: To taste

Salt and Pepper: To taste

Mushrooms: 5 thinly sliced

Sundried Tomatoes: Chopped randomly, ¼ cup

Eggs: 5, beaten


  1. Preheat the oven to 200 deg C
  2. Mix all the ingredients in a bowl
  3. Grease muffin trays lightly with butter or oil and put baking paper in each of them
  4. Pour the mixture into each of the trays
  5. Cook for 15 – 20 mins, till golden brown.
  6. Serve hot

Lemon & Parmesan spaghetti


Spagetti – 1 packet

Light cream – 2 cups

Grated parmesan cheese – 2 cups

Lemon Zest – of 1 lemon

Parsley – 3 tbsps

Salt & Pepper – to garnish



Boil water by adding salt & add pasta. Tip: Water should be as salty as sea water.

Cook until tender.Remove & drain.

Pour drops of olive oil to keep them from sticking together.

In another pan, pour cream & bring to boil. Stir in Parmesan cheese & lemon zest.

The sauce should thicken almost immediately.

Pour the sauce over the pasta & toss.

Season with pepper, salt & freshly chopped parsley.

Basic Crepe


Plain Flour: 1 cup

Milk: 2 cups

Eggs: 2

Salt: 1/2 tsp

Sugar: 1 tsp

Oil, preferably Olive Oil


Mix plain flour with little milk to make a smooth paste without any lumps. Alternatively you can put all the ingredients in a food processor & run for a few seconds until the dough is smooth.

Heat a thin non-stick dosa/crepe pan by adding little oil. You need to add oil only once.

pour about 1 1/2 ladle of mixture & swirl the pan until the dough mixture is coated all over the pan. Cook until the dough’s rawness is gone & it looks cooked.

Slowly turn it over for a couple of seconds & remove from fire.

Fill with whatever you desire. & serve with ice cream & any fruit on top. If you like you can add little honey, maple syrup or fruit juice

Dust with icing suger & serve hot.

Mushroom Alfredo Pasta


  • 375g packet dried fettuccine pasta
  • 40g butter
  • 2 garlic cloves, crushed
  • Pinch of ground nutmeg
  • 250ml (1 cup) thickened cream
  • 100 gms (1/3 cup) mascarpone, at room temperature
  • 1/2 cup parmesan
  • Freshly ground black pepper
  • 1/2 cup shaved parmesan to season
  • Mushroom chopped, 2 cups
  • ½ large, 1 medium (full) Onion, finely chopped


  1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
  2. Melt the butter in a large frying pan over medium heat. Add the garlic and nutmeg and cook, stirring, until fragrant.
  3. Stir in the cream and mascarpone, and bring to a simmer. Reduce heat to low and simmer gently, stirring occasionally, for 5 minutes or until the sauce thickens slightly (do not boil). Stir in the shredded parmesan. Remove from heat.
  4. Fry Onions in little Olive Oil. Once fried, add mushrooms & cook well.
  5. Add the pasta and gently toss until combined. Taste and season with pepper. Transfer to a serving bowl and top with shaved parmesan. Serve immediately.

Fennel, Leek & chickpea Soup – Vegan


Olive Oil – 2 tbsps

Leeks – 2, trimmed, halved lengthwise, sliced into thin slices

Garlic – 3, crushed

Fennel Bulbs – 2, trimmed, halved and diced

Potato – 1 peeled and diced

Chick Peas – 1 can, drained & rinsed

Vegetable stock – 1 litre

Salt & Pepper &/or chilli flakes – To taste

Parmesan cheese – to serve (optional)

Heat oil in a large saucepan. Add leeks and then garlic. Cook for 10 mins.

Add fennel and potato and cook for for further 10 mins.

Add chickpeas and stock. Cover and bring to the boil. Reduce the heat and cook for 20 mins or until vegetable are soft.

Take 1/2 of the soup & grind smoothly in a blender. Mix it to the rest of the soup.

Season with salt, pepper to taste. If need be, add chilli flakes also.

Pour onto individual bowls, top with chopped fennel leaves & parmesan cheese (optional). Serve hot.

Strawberry Jelly Slice


Short-bread biscuits – 250 gms

Butter, melted – 80 gms

Low-joule strawberry flavoured jelly – 4X11gms sachets

Fat free strawberry yogurt – 350 gms

Large Strawberries – 8 large ones, halved

Lighly grease a 16 X26 X3 cms shallow glass dish.

Place biscuits into a food processor & process until crushed.

Add the melted butter and process until combined.

Spoon the mixture into the base of the pan. Using flat base of a cup or a glass, press firmly into the pan.

Make the jelly as per instructions in the packets. Remove a cup of it & set aside.

Add yogurt to the remaining jelly mixture and pour over the crumb base. Top with halved strawberries & chill until set.

Top with the remaining jelly & chill again until set. C

Cut into squares to serve.

Tomato, Mushroom & Olive Flan


2 cups (250 gms) plain flour
100 gms butter softened & chopped
1 egg
1 tbsp water

Place flour, butter in food processor; process for 30 seconds or until the mixture reaches to a fine crumb. Combine egg & water to the mixture until it comes together. Gather the mixture on a lightly floured surface. Store covered with a cling wrap, in the fridge for 30 minutes.

Preheat the oven at 210 degrees. Brush a flan tin with butter or oil.

After 1/2 hr, roll the dough on a lightly floured surface into a thin, even layer. spread to the tip of the flan tin. Place baking paper over the dough & add handful of beans (this is to keep the flan from raising & losing shape. I use either dry channa or rajma beans. Bake for 15 mintes. Discard the paper & beans.

2 tbsp french mustard
2 tbsp oil
15 gms butter
10 small tomatoes, sliced once.
1 large onion, thinly sliced
1 tsp sugar
2 tbsp shredded fresh basil
1 cup of pitted black olives, sliced
1 cup of Gruyere cheese
1 cup of Mushrooms

fry onions in butter. then add tomatoes until soft. Add mushrooms. Fry for few minutes. Set aside until cool. In the meantime, mix oil & french mustard. Spread this mixture on to the base. Then add onion & tomatoes mixture. Mix Sugar, basil & Olives & add to the base. Top up with cheese & bake for 20 minutes or until pastry is crisp and the cheese is brown.