frozensugarsnappeas

This week, we bring you recipes using the fruit that is available all year throughBanana and blueberry muffinsIngredients1 ripe banana, mashed4 tbsp butter, at room temperature cup wholesale frozen edamame sugar1 egg cup milk1 cup all purpose flour1 tsp baking powder tsp ground cinnamon cup dried blueberriesMethodIn a medium bowl cream butter and sugar. Chill this mixture for 30 minutes. Remove from oven and keep aside to cool. De-mould the bread once it has reached room temperature. Garnish with grated chocolate and serve. Mix well. Dried blueberries do not need to be reconstituted before they are added.For toffee caramelMelt the butter and sugar in a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Sift together the flour, baking powder and ground cinnamon. Add eggs to get a fluffy mix, followed by curd and condensed milk. Carefully fold in blueberries. Bake the tart in a pre-heated oven for 8 to 10 minutes at 160 C.

If you are using frozen blueberries, fold them while they are still frozen or they will turn the batter purple.Chef Jana, Park HyattBanoffee pieIngredientsFor banana cream top6 small bananas300 gm double cream, lightly whippedJuice of 1 lemon50 gm grated chocolateFor the pie base:125 gm icing sugar200 gm butter75 gm eggs350 gm flourFor toffee caramel:100 gm butter100 gm brown sugar400 gm condensed milkMethodFor pie baseCream butter and icing sugar together till it becomes light and fluffy.Chef Manumon, Novotel Hyderabad Convention Centre and HICC. Empty the mix into a clean and dry container and store overnight in fridge.comBanana breadIngredients360 gm banana puree360 gm brown sugar360 gm flour4 eggs100 gm condensed milk100 gm curd200 ml oil14 gm baking soda4 gm lemon zest5 gm vanillaMethodBeat banana puree and brown sugar till sugar is well incorporated with puree. Top with one or two blueberries or chocolate sprinkles.AssemblingSlice remaining four bananas and arrange on top of caramel stuffed pie, then carefully spread the banana cream on top of that, keep in a refrigerator for one hour.

Pour the mix into the desired mould and bake at 180 C for 30 minutes. Do not over mix.For banana creamPuree two bananas.Mix all the dry ingredients together and add to the wet mix. Recipe courtesy Siri, food blogger, cookingwithsiri. Add egg. Allow to cool completely and add the whipped double cream. Add the condensed milk and bring to a boil. Spoon batter into muffin cups, filling cups to the top. Spread the caramel over the pie base and allow to cool for about an hour. Fold in the flour-blueberry mixture into the banana mixture carefully, only until the batter is moist. Then add eggs gradually, finally add flour and mix.The humble banana is not just brimming with nutrients, but is high on the taste factor. Don’t over mix. Stir well until thick and golden caramel colour. Roll the dough out to 5 mm thickness, and put it in a pie mould. In a saucepan cook the banana with sugar and lemon juice, stir well until thick.