August 18th, 2007 part two

Do you ever have one of those nights where you change your mind on what you were going to cook, because you just want something hot and fast and comforting??? I sliced some courgettes(zucchini) onion, red pepper and fennel; stirfried for a until crisp tender, threw in some chopped tinned tomatoes that actually now come out of a box, bit of chopped garlic, some herbs had some penne pasta on the boil, then tossed all together and put into a baking dish and covered with some cheddar and into the oven. YUM!!!! Quick and delicious!!! Recipe can be varied according to mood and ingredients on hand.

These are the rolls for the next couple of days! They are a bit wholemeal with sunflower seeds. Love the breadmaker!!!!
Now for something exciting and yummy!!!

One of the blogs I visit everyday to read is Haalo's Cook (almost) Anything blog. It is the most gorgeous Banana Upside down cake recipe!!!

First I made the carmel bit with butter and dark brown sugar....

Lined a cake tin with baking parchement and buttered it.

Then the caramel went in and the bananas all in neat little rows...

Then all the cake ingredients went into a large bowl and were whipped up with a mixer. I did make one alteration to the recipe. I added vanilla extract to the batter mix.

Cake batter ontop of the bananas

Baked for about 40 minutes checking after 20 and then each 10 minute afterwards.

And this is what you end up with!!!!!!!! Ohhhhhhhh yummy!!!
But I had to fix supper first....

So thanks to my Friend Linda for her lovely allotment grown carrots and to Jamie Oliver for the recipe..... Carrots peeled and cut in half lengthways. 1 orange cut in half and then into chunks. Water and some herbs... bayleaf, rosemary, thyme and parsley...and three whole garlic cloves in their skins. Boil till almost tender then into a roasting pan the drained carrots and oranges and take one of the garlic cloves and squeeze over with some olive oil and roast in the oven.

Then on with the other part of the meal.... Thanks to Aldo Zilli and Linda again and our local Fish Monger.
This is Roast Cod with Caponata.

Take 1 aubergine and chop into small dice. Toss with some flour and salt and pepper. In a large frying pan or non stick wok heat a little olive oil and fry half the aubergine for about 5 minutes drain on kitchen paper. Fry the other half.

Two onions chopped about the same size as the Aubergine and fry that afterwards for about 3 minutes....

Add 1 chopped courgette and 1 stalk of celery chopped and fry for another few minutes add the aubergine back into the pan along with some chopped tinned plum tomatoes, some olives, garlic, oregano, capers and 1 tablespoon brown sugar and a dash of red wine.
Take 4 cod fillets and lightly flour and season, panfry for 2 minutes per side. Put the caponata mix into a baking dish and top with the cod fillets topped with a sprig of rosemary. Bake for about 10 minutes at 200 C until cod is to your liking.

Thanks for the really lovely meal last night everyone involved it was really delicious!!!
Oh and the dessert!!!

I can't wait!!!! Served the slices of Banana cake with some lovely vanilla ice cream and dig in!!!

It even had Jingles hungry for some!!!!

Poor Brian had a fight on his hands it was sooooooooo yummy!!!!
So the last big thanks goes to Haalo!!