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Caroline's Cooking
Food blog - Making tasty food for all the family (that's generally good for you, too)
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Easy pad Thai #veggiesmadeeasy
Quicker than takeout! Easy pad Thai #veggiesmadeeasy AD
Thanks to Mann’s for sponsoring this easy pad Thai recipe, one you’ll love for both it’s delicious flavor and incredible ease!
Pad Thai is a dish with humble origins, being a popular street food. These days you’ll find it around the globe as people dig in to the comforting, tasty noodles. This easy pad Thai recipe makes use of a couple of shortcuts making an already easy dish super quick. It’s…
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Sausage rolls are a classic snack food in the UK, kind of up there with fish and chips. On those times when you’ve been out for a couple drinks, if you don’t stop off for food on the way, there’s a good chance you’ll be tempted by the smell of sausage rolls or Cornish pasties as you get to the station to take the train home. But they are good for much more than just after-pub food, and even better when you make them yourself.
Sausage rolls come in more than one size – you get longer ones that are what you would typically find sold as take out, and little ones that are perfect for parties. Since we’re talking about football food today, these little bites are the perfect addition to the party so I couldn’t resist making some.
Strangely enough, one of my strongest memories of a sausage roll is not a really good one but a totally inedible one. On one of the few times my mum wasn’t around for dinner when I was young, my dad was left with ready-made sausage rolls for us to eat and managed to mess them up. They were rock hard and you were lucky if you could eat a few flakes of pastry. I think it turned out he didn’t defrost them before cooking, but in any event, dinner plans were changed that night.
While I’ve had a good few much better sausage rolls before, I’ve never actually made them until now. Looking through recipes, I found some start with sausages but to me they vary so much in flavoring (and quality), I prefer to start with ground meat. I always think of them as pork, and have used that here, although some recipes use beef and you certainly could. Seasoning varies as well, but I love the mix of softened onions, bacon, sage and a little nutmeg here.
These are easy to make, too as you can see in this short video:
Sausage rolls make great finger food for parties, potlucks, watching a game or whatever excuse for a comforting snack. Plus, if you use fresh pastry, you can freeze some to cook when suits as well. Whatever your excuse, find one to make these tasty little bites.
Sausage rolls
Sausage rolls are a British classic – comforting, packed with flavor and a great snack whether late night or as a party appetizer.
1/2 onion
3 oz smoked bacon (85g, streaky)
1 tbsp sage (chopped)
1/2 lb ground pork (225g pork mince)
1/2 cup breadcrumbs (40g)
1/4 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1 sheet puff pastry (250g)
1 egg (lightly beaten – for egg wash (won't use all))
Preheat oven to 375F/190C.
Slice the bacon and finely dice the onion. Put both in a small-medium skillet and cook over a medium heat until the onion has softened and the bacon is cooked but not crisp, a couple minutes. Add a little oil if needed but there should be enough fat from the bacon.
Add the sage and cook for another minute more then empty the pan onto a plate to allow to cool a little.
Put the ground pork, breadcrumbs, bacon-onion mixture and salt, pepper and nutmeg in a bowl and mix well. I’d recommend doing this by hand to get them well mixed.
Divide the mixture into 4 pieces and form each into a log/sausage shape – press together to avoid gaps.
If making 4 large, cut a sheet of puff pastry into 4 (like a window) and place a log on each piece of pastry so it goes the length of the longer side of the pastry, in the middle without hanging over the edges. If making smaller bites, cut the pastry in two in the longer direction and put two logs on each piece, joining them up in the middle to form a long ‘sausage’ the whole length.
Brush one side of the pastry with egg wash, then fold the other side over the pork filling to join with the egg-washed side. Don’t stretch the pastry but have it snug against the filling without air pockets, rolling the filling if needed to have it join. Use the prongs of a fork to seal the two sides.
If making the 4 larger rolls, transfer these to a lined baking sheet then brush over the top with egg wash. If making smaller ones, I find it easier to put egg wash on first then carefully slice each roll into approx 11 slices around 1in/2.5cm thick. Carefully transfer each to a lined baking sheet with space between them. (Note it you think it’s too soft to cut, you can refrigerate for a little while before you put on egg wash.)
Bake the rolls for approx 20 minutes until they are golden brown and crisp on top and the filling is cooked through. Take them off the baking sheet to drain a little before serving.
Try these other hand-held appetizers:
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hot phyllo crab cups
healthier patatas bravas
healthier patatas bravas
Chinese spare ribs in the slow cooker
See all the other finger food ideas being shared today:
Finger-licking Football Party Finger Food
Apple Kielbasa Stack by The Freshman Cook
Asian Style Chicken Lettuce Wraps by What Smells So Good?
Bacon Wrapped Pickle Spears by Our Good Life
Baked Jalapeno Poppers by A Day in the Life on the Farm
Bite Sized Beer Cheese Sandwiches by Soulfully Made
Buffalo Chicken Pizza Bites with Blue Cheese Dip by Sprinkles and Sprouts
Candied Bacon Wrapped Lil’ Smokies by Turnips 2 Tangerines
Copycat Hooter’s Fried Pickles by Fantastical Sharing of Recipes
Easy Pesto Palmiers by That Skinny Chick Can Bake
French Onion Dip by Pies and Plots
Gluten Free Jamaican Beef Patties by Cricket’s Confections
Flavorful Football Party Finger Food
Grilled Jalapeno Poppers by Simple and Savory
Mini Spinach Calzones by Jonesin’ For Taste
Peanut Butter-Stuffed Chocolate Cookies by Books n’ Cooks
Pigs In A Blanket by Bottom Left of the Mitten
Popcorn Chicken 3 Ways by Cindy’s Recipes and Writings
Sausage Rolls by Caroline’s Cooking
Smokey Spiced Nuts by Hezzi-D’s Books and Cooks
Tortilla-Crusted Chicken Fingers with Salsa-Ranch Dipping Sauce by The Weekend Gourmet
Totchos by Palatable Pastime
How to Make Potato Skinsby Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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Sausage rolls #SundaySupper Sausage rolls are a classic snack food in the UK, kind of up there with fish and chips.
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This braised red cabbage with apples is a classic Germanic side that’s a delicious combination of gently sweet and mildly aromatic spice. Easy to make and comfortingly tasty.
I know for many, Germanic food is not necessarily the easiest to like, apart from maybe the comfort-factor of things like Wiener schnitzel, spaetzle, German pancake soup and Kaiserschmarrn. But I know even I who was brought up visiting Austria ever year or two find I need a change after a week or two. It can all get a bit heavy. There are a good number of meat, especially pork, dishes and bready things, but not too many vegetables.
It’s maybe not completely fair, and they wouldn’t be alone in that trend anyway (hey, I’m from the UK, not exactly known for it’s cuisine, although that too I think a little unfair). But there is a bit of a tendency towards only a few vegetables – potatoes of course (like German potato pancakes), mushrooms, white asparagus, green beans and red cabbage.
Braised red cabbage with apples is one of my favorites. I don’t know if that’s partly because it’s also something you find in the UK, especially served with a Sunday roast. But I think it’s mainly that it’s so comforting, gently sweet and with a fragrant spice undertone. It goes with lots of different meats, such as sausages as we had here, or roast meats (it mops up the gravy as well!) and roast vegetables work well too.
How it’s made
There are a few variations on braised red cabbage, but this version is one I like as it has a nice balance of gentle sweetness and aromatic spice. All you do is shred the cabbage, grate the apple then start to cook the cabbage in a little oil. Add the apple, cloves and orange juice, mix then cover. Reduce the heat and allow it to kind of steam/sweat for a few minutes until tender.
Easy to make, comforting and with a lovely mix of flavors, this braised red cabbage with apples is a classic Germanic side that pairs well with so many dishes. Perfect for an Oktoberfest feast and so much more.
Braised red cabbage with apples
A simple, comforting side dish that goes particularly well with pork.
3 1/2 cups red cabbage (220g, 1/2 a small cabbage)
1 apple (or 1/2 large)
3 cloves
3 tbsp orange juice
Shred the cabbage relatively finely and peel and grate the apple.
Warm a little oil in a pan and add the cabbage. Cook for a couple minutes so it starts to soften, stirring now and then to coat with the oil. Add the apple, cloves and orange juice, mix then cover. Reduce the heat and allow it to steam/sweat for around 15 minutes until tender, stirring now and then.
Remove the cloves and serve.
Try these other classic Germanic dishes:
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German pancake soup
German pancake soup
Wiener schnitzel
Kaiserschmarrn
Kaiserschmarrn (Austrian torn pancakes)
Try these other ideas for Oktoberfest:
Bierocks by A Day in the Life on the Farm
Braised Red Cabbage with Apples by Caroline’s Cooking
Brombeere-Butterkuchen – Blackberry German Butter Cake by Food Lust People Love
Chicken Schnitzel with Dunkelweizen Sauce by Palatable Pastime
Chicken Schnitzel With Garlic Mayo by Sneha’s Recipe
German meatballs with spaetzle by Cookaholic Wife
Nusskämme (German Hazelnut Combs) by Tara’s Multicutural Table
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Braised red cabbage with apples #FoodieExtravaganza This braised red cabbage with apples is a classic Germanic side that's a delicious combination of gently sweet and mildly aromatic spice.
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This bacon corn pizza has a double doze of corn for a less than typical but incredibly delicious slice. It’s a flavorful sweet-salty mix that’s addictively good.
I’m pretty sure I’ve mentioned before, but there’s a pizza place near us that we go to fairly often that always has slightly unusual flavors for their specials. They always draw on seasonal ingredients and at some time or another, we had a corn pizza which I remember enjoying. Of course it’s now so long ago that I can’t remember exactly what they put on it (other than corn, of course), but it has stuck with me that I wanted to make a version of it. And now I finally have.
It was definitely worth the wait.
On the face of it, you might not think this is that unusual a pizza as neither corn nor bacon are that unusual toppings, but this pizza has a twist. There’s no tomato sauce, but instead the ‘sauce’ is made from pureed corn. And believe me, it works really well.
I can’t remember if the corn pizza we had before had bacon on it or not, but I mean bacon. If it wasn’t there, it should have been. Bacon is pretty much always good, as you might have seen in some of the many recipes I’ve shared, like apple bacon jam, bacon onion spaetzle, bacon lobster omelette and apple and bacon cornmeal scones. It’s appeared on other pizzas I have made too, like my bacon jam, pear and butternut squash pizza and beet, blue cheese and bacon pizza. Any excuse, in other words, and today being international bacon day it was kind of a must, really.
How it’s made
There is a little preparation work needed for this, as you need to cook and puree the corn and cook the bacon ahead of time. But after that, it’s really easy to assemble. Just spread the pureed corn over the base, add the cooked bacon, chunks of mozzarella, corn and scallions/spring onions. Top with some grated parmesan or pecorino and bake. Once it’s out, top with a little cilantro/coriander for an extra burst of freshness.
The corn rather than tomato base here gives such a delicious, slightly sweet base that goes perfectly with the salty bacon. Add in some cheesy goodness and believe me, this corn pizza is seriously good. Just make it, you won’t regret it.
Bacon corn pizza
A delicious combination of sweet corn and salty, smoky bacon – so good!
8 oz pizza dough (225g)
2/3 cup corn (1 cob)
4 oz smoked bacon (115g, streaky)
2 scallions (spring onions)
2 oz mozzarella (60g)
2 tbsp corn (canned or frozen is fine)
2 tbsp parmesan (or pecorino, grated)
1 tbsp cilantro (coriander, roughly chopped)
Preheat the oven to 425F/220C. Cut a piece of parchment to match the size of a large baking sheet/tray and place the baking sheet/tray in the oven to warm.
Meanwhile, cook the corn for the base – ideally grill it, but you can also microwave a cob (add a small piece of butter, wrap in plastic wrap/cling film and microwave on high approx 1min) or use frozen or canned corn and boil it for a minute or two. Either way, allow to cool a little, remove kernels from cob if using fresh, then puree the kernels until smooth. This can also be done ahead of time.
Cook bacon as you prefer – oven, broil or grill. Drain excess fat and cut into slices.
Slice the scallions/spring onions and cut the mozzarella into slices and break into chunks.
Roll out the dough as thin as possible and place on the pre-cut parchment, making as large as possible without getting holes. Spread on the corn puree almost to the edges then top with the bacon, scallions, mozzarella and remaining corn, covering evenly.
Top with the grated parmesan or pecorino. Transfer the pizza on the parchment carefully onto the warm baking sheet/tray and bake approx 15-20 minutes until the crust is lightly brown and the cheese on top is starting to brown. Top with the cilantro/coriander, slice and serve.
Note if you want to make your own dough, try my go-to base recipe used in my butternut squash pizza.
See all the other bacon inspiration being shared today for International Bacon Day:
Bacon Cheddar Horseradish Dip from Gate to Plate
Bacon Corn Pizza from Caroline’s Cooking
Bacon Wrapped Asparagus from A Day In The Life On The Farm
Barbecue, Bacon, & Cheddar Stuffed Sweet Potatoes from Tip Garden
Chicken Bacon Ranch Skillet from Amy’s Cooking Adventure
Green Beans with Bacon and Almonds from Feeding Big
Hot German Potato Salad with Bacon from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Pasta Carbonara Torte from Karen’s Kitchen Stories
Roast Beef, Ham and Bacon Club Sandwich from Family Around The Table
Surprise Biscuits from Culinary Adventures with Camilla
Warm Bacon Gruyere Dip with Caramelized Onion and Chive from Bear & Bug Eats
Wilted Lettuce Salad with Hot Bacon Dressing from Palatable Pastime
Try these other pizza-like dishes:
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llescas (Catalan bread pizza)
bacon pear and butternut squash pizza
Lahmacun - Turkish flatbread
Lahmacun – Turkish flatbread
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Bacon corn pizza #InternationalBaconDay This bacon corn pizza has a double doze of corn for a less than typical but incredibly delicious slice.
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Maple-soy marinated steak salad
Maple-soy marinated steak salad - so easy and delicious! #KickinItWithKikkoman #AD @Walmart @Kikkomankitchen
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.#KickinItWithKikkoman #CollectiveBias
This maple-soy marinated steak salad is really easy to make, with less than 10 ingredients, but is packed with fantastic flavors. From the maple, soy and balsamic marinade for the steak to the soy-lime dressing, not to mention the great grilling flavor of…
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Overnight breakfast bake #Stoneridgebacktoschool
Make morning easy! Overnight breakfast bake #AD #Stoneridgebacktoschool
Thanks to Stoneridge Orchards for sponsoring this overnight breakfast bake recipe. All opinions remain my own.
The day is almost here. My eldest will be starting kindergarten in a few short weeks. I think both he and I are equally nervous and excited at the same time. One thing is for sure, I want to try to prepare for the changes in our schedule to help the transition be a bit smoother. While we…
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Snow skin mooncakes are an uncooked version of Chinese mooncakes – learn how to make them from scratch including a sweet-nutty sesame filling. Pretty & delicious, they’re a great sweet treat for gifting.
For many people in the US, today is an exciting day as there is going to be a solar eclipse. That’s when the moon passes between the sun and the earth and the moon blocks the sun If you’re even a tiny bit of a space nerd, this is a big thing as it doesn’t happen all that often anywhere, but to be near where you are and with many places in the US right on the track where you will see a total eclipse (ie the moon completely blocks the sun), I can understand why it’s such a big thing.
While I think it would be great to see, we’re not so in to it that we are traveling to be on that route. And unfortunately, the route goes roughly NW to SE of the US so we in the NE are not particularly close. At most, we might get a slight darkening but it will be nothing like as dramatic as if you were near.
However when Sue from Palatable Pastime suggested celebrating with some dark or moon-themed recipes, I couldn’t resist. I chose to make these Chinese mooncakes for a couple reasons. First, being ‘moon’ cakes they are pretty appropriate, of course. Then I’ve gone for a black sesame filling so they have that same look as the eclipse of dark inside, light around the edge. Finally, these Chinese mooncakes are traditionally eaten for the Mid-Autumn festival, so if you give them a try now, you have time to perfect them before making them again for that!
What are mooncakes?
As I said, mooncakes are one of the traditional foods you may have to celebrate the Mid-Autumn festival, one of the biggest festivals in the Chinese calendar. They come in many forms, some sweet some savory, depending on the region, although most are round and with a decorative top from pressing with a mould. These are technically snow skin mooncakes which are typical of Hong Kong. Most other kinds of mooncake are baked and so have a crisp outside, while these are uncooked and softer. They are often seen as a newer kind of mooncake and have been gaining popularity, partly as they are a little healthier (although they are still not exactly healthy and quite definitely a treat in our house at least).
How they’re made
One of the other reasons these have become more popular is they are easier to make. Basically, you make a dough for the outside and another for the filling. The outside dough uses cooked glutinous rice flour which can be tricky to find. In fact, I couldn’t so I tried making some myself. I read mixed reviews on whether it would work, and tend towards thinking it’s not ideal as the dough isn’t stretchy, but I still kind of got it to work.
You can see the cooked flour is a little darker than the uncooked (in the spoon) and confectioners sugar (at the bottom) in the top middle photo below. It’s subtle, but it is different. Traditionally you mix the cooked flour with sugar and lard, but I used coconut oil – you can also use butter – as I prefer the flavor. Some recipes steam the dough to make it more transparent, more like mochi, but I didn’t really feel the need. You can also color it eg with macha powder.
You have many options on filling with various colored vegetable/bean-based sweet fillings such as red bean paste, taro or mung bean, many of which you’ll find ready-made in Asian stores. Then you also have some with sesame seed paste as I have here, which I adapted from this useful post about making the baked mooncakes.
The trick is to make the outer layer really thin around the ball of filling, then put it in the mould and pop it out. Traditional moulds are wooden with the shape cut into them, but more common these days are the plastic press-type moulds I used here as it’s easier to get the mooncakes out. I used this KINGSO Round Mooncake 50g DIY Moon Cake Mold Cookie Cutter 4 Flower Plant Stamps Decoration found on Amazon which was nice and easy to use.
I won’t lie, these Chinese mooncakes are a little fiddly to make, but it’s not difficult, really. And I know mine are far from perfect-looking, but they’re still cute. Plus more importantly, the result is a delicious treat that I’m sure anyone would love to receive as a gift and enjoy whatever the occasion. Sweet and gently nutty, these are definitely worth the effort.
Chinese mooncakes (snow skin mooncakes)
Mooncakes are traditionally eaten to celebrate the Mid-Autumn Festival, but whatever your excuse these are both pretty and delicious with their sweet-nutty filling.
For the outer dough
1/2 cup cooked glutinous rice flour (55g, see note below)
1/4 cup confectioners sugar (35g, icing sugar)
1 1/2 tbsp coconut oil
2 tbsp water (or a little more)
For the filling
1/2 cup black sesame seeds (75g)
2 tbsp unsalted butter (20g)
3 tbsp confectioners sugar (26g, icing sugar)
2 tbsp glutinous rice flour
For the outer dough
Sift the cooked glutinous rice flour and confectioner’s sugar together into a bowl. Add the coconut oil and water and mix to combine. If you’d like to add color, add a little at this point either to all or part (I added a little freeze dried strawberry to give pink tinge; matcha powder is another good option). Press the mixture together, adding a little more water if it breaks up too much. Weigh out 4 pieces of 17g each (you will have spare).
For the filling
Toast the sesame seeds in a dry skillet for around 4 min until they start to smell nutty and sizzle slightly. Transfer to a food processor and leave to cool before pulsing until smooth, scraping down the sides as needed.
Add the butter and sugar to the sesame seeds and pulse until mixed through. Add the glutinous rice flour and pulse to mix. Form the dough into 30g balls – you should get 4.
To form mooncakes
Flatten the pieces of outer dough into a thin round then place one of the sesame filling balls on top of a round. Wrap the outer dough around the filling, kneading it around as needed, so it covers completely. Repeat with the rest.
Lightly flour the mooncake mould then carefully put one of the mooncakes inside. Place on a surface and press down the top of the mould so that it imprints the top then press out the mooncake. Repeat with the rest then serve. You can keep them chilled for a couple days or slightly longer frozen.
Note – you will have extra outer dough, enough for 2 or more mooncakes, so feel free to make either more sesame filling (eg make 1.5 times original) or try another filling. It’s also worth having a little extra in case you need to patch them as you form as it will be thin but avoid adding too much.
If you can’t find cooked glutinous rice flour, you can make it by toasting uncooked flour in a dry skillet/frying pan until it goes slightly yellow, stirring now and then, but I’m not sure it is as good.
See all the Dark Recipes for the Solar Eclipse
Blackberry Chocolate Thumbprint Cookies by Sew You Think You Can Cook
Chinese Mooncakes (Snow Skin Mooncakes) by Caroline’s Cooking
Deep Dark Chocolate Brownies by Palatable Pastime
Eclipse Pizza by Amy’s Cooking Adventures
Homemade Moon Pies by Family Around the Table
Midnight Chocolate Fondue by Feeding Big
Ramen and a Martini from the Abyss by Culinary Adventures with Camilla
Sweet Dark Cherry Crepes by A Day in the Life on the Farm
Triple Chocolate Cookies by The Freshman Cook
Try these other Chinese food ideas:
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Sesame shrimp toast (prawn toast)
Chinese pork and cabbage dumplings
Chinese spare ribs in the slow cooker
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Chinese mooncakes (snow skin mooncakes) #DarkRecipes #SolarEclipse Snow skin mooncakes are an uncooked version of Chinese mooncakes - learn how to make them from scratch including a sweet-nutty sesame filling.
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Salt cod stuffed piquillo peppers are comfort food in tapas form – the potato and salt cod filling is smooth and packed with flavor. They make a great appetizer or serve as part of a tapas meal.
Salt cod is a strange old ingredient. Or maybe I should say often overlooked. It’s one of those things that unless you were brought up eating it, you could easily find it a bit weird when you first try it. It takes a bit of preparation, can go a bit rubbery if you’re not careful and the taste is quite strong.
So why, you might think, would anyone cook with it? Well it does work well in a number of dishes and particularly mixed with mashed potatoes, it gives a lovely flavor to otherwise relatively plain ingredients. And for those more familiar with it, it tends to mean comfort food.
Take these salt cod stuffed piquillo peppers, for example – they are a delicious combination of soft, creamy but flavorful salt cod and potato filling inside slightly piquant roasted piquillo peppers. It’s kind of Spanish comfort food in tapas-sized portions. In days gone by, these would have been a pretty economical dish although salt cod is no longer a cheap option as it was, unfortunately. You can find piquillo peppers in jars, ready roasted, alongside olives in the supermarket – just drain before using.
What is salt cod?
Salt cod (bacalao/bacalhau and various other names) is cod that has been dried and preserved in salt, probably one of the oldest ways of preserving fish around. It’s particularly popular in Portugal but you’ll find it in many countries particularly in that region. It’s sold as blocks, either whole fillets you can get slices from or small offcuts. It’s very obviously salted, as you can see, and doesn’t need refrigerated when you buy it. To use it, you will always soak it for a good few hours, if not a couple days, with a few changes of water to get most of the salt off. You can see the difference in the texture on the right, above.
How to make these stuffed peppers
After you’ve soaked the fish, you poach it to gently cook it and make it easy to flake. Meanwhile cook and mash potatoes. Mix the two together along with some olive oil, garlic, salt and pepper then stuff the peppers. Bake until gently warm and just starting to brown. Some versions poach in milk, others in water. There’s probably not much in it but I went for milk as it’s just that bit more comforting to me.
I remember having salt cod stuffed piquillo peppers when I lived in Spain and they were always a favorite tapas dish. They weren’t found as widely as some dishes, since they do take a little more preparation, I suspect, but they are still not difficult to make yourself. And definitely worth it. Simple ingredients, lots of flavor – it’s what comfort foods should be.
Salt cod stuffed piquillo peppers
A comforting, flavorful mix makes for some tasty tapas!
4 oz salt cod (115g)
8 oz potatoes (230g)
1 cup milk (240ml)
1 bay leaf
2 tbsp olive oil (plus a little more to drizzle on top)
1 clove garlic (crushed)
6 piquillo peppers (or 8, depending on size (jarred – drain before use))
Ahead of time
Place the salt cod in a container with water, refrigerate and leave to soak for at least 24 hours (48 better), changing the water 3 times a day.
When ready to make
Preheat oven to 400F/200C.
Roughly chop the potatoes and put in a pan with enough water to cover plus a bit more. Bring to a boil then reduce heat to gentle boil. Boil until tender (5-10 minutes depending on size of pieces and type of potatoes), then drain, peel and mash the potatoes (You can peel before cooking but I find they come off pretty easily after).
Put the milk in a small pan with the bay leaf. Warm through without boiling. Remove the salt cod from the soaking water and add to the milk. Cook for around 5 minutes until the fish is tender and will flake easily.
Remove the fish from the milk and remove any skin/sinew and bones. Flake the fish into small pieces (do while still warm to work best). Then add to the mashed potatoes along with the garlic, olive oil and a little salt and pepper. Mix all together well. Add a little of the poaching milk if it’s a bit too firm.
Using a small-medium spoon or just your fingers, carefully fill the peppers and put in a roasting dish. Drizzle over a little more oil.
Bake for approx 10 minutes until warmed through and the filling is just starting to brown.
Note – nutritional data skewed as does not account for amount of salt removed through soaking which is difficult to calculate.
See all the other preserved fish ideas being shared for today’s Fish Friday Foodies:
An InLinkz Link-up
Try these other tapas dishes to complete your meal:
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Spanish cheese plate
simple summer Spanish tapas (no cook)
healthier patatas bravas
healthier patatas bravas
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Salt cod stuffed piquillo peppers #FishFridayFoodies Salt cod stuffed piquillo peppers are comfort food in tapas form - the potato and salt cod filling is smooth and packed with flavor.
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This kid-friendly salmon curry has lots of flavor without the heat – perfect for little ones and grown ups alike. Plus it takes no time to cook and so is the perfect dinner for busy nights.
Most of the time, I try to have the kids eating the same as us, but now and then I will make something different for the boys. It’s often when we are feeling like something spicy, and when we’re in the mood for Goan fish curry, for example, that’s definitely one a bit too hot for them just now. However rather than completely separate meals, I often make something else along similar lines and that doesn’t take too long.
The kids love my fragrant chicken curry, but this salmon curry is another great, even quicker option. It’s perfect for when we are already having curry, since we’ll all be having rice, plus it’s tasty enough we’re happy to have it ourselves too. Which makes it a great option for nights when we are running short on time as it comes together so quickly. There’s no chili in there (although you could certainly add some if you like), so it’s perfect for younger palates, but it still has enough flavor that it’s not boring.
How it’s made
You can make things even easier on yourself at mealtime by dicing the salmon and making the spice paste ahead of time. Not that either of them take all that long anyway. Then you simply cook the spice paste a little, add the coconut milk and warm it through. Add the salmon to gently cook in the sauce and thin it down a little, as needed. Serve over rice for an easy, tasty meal.
This salmon curry is easy to make, with gently spiced flavors and perfect for busy nights. It’s also really adaptable – why not add some vegetables or spice it up. With back to school season coming thick and fast, I know I for one appreciate lots of easy, tasty ideas to add to the menu. And this is definitely one you want to be adding to your rotation.
Kid-friendly salmon curry
An incredibly easy, non-spicy fish curry that’s great for busy nights (and you can spice it up too!)
1 lb salmon (450g, boneless)
For the spice paste
1 tomato
1 clove garlic (or 2 if small)
1/2 onion
1 tsp ginger (fresh, grated/minced)
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
To make curry
1/2 tbsp oil (vegetable, canola)
1/2 cup coconut milk (120ml)
2 tsp lemon juice
1 tbsp water (or more, as needed)
Remove skin from the salmon and cut into bite-sized dice.
To make the spice paste, roughly dice the tomato, peeled garlic and onion. Put them in a small food processor or blender along with the ginger, cumin, coriander and turmeric. Blend until smooth. This can be made ahead of time and refrigerated (as can the diced salmon).
When ready to cook, warm the oil in a medium skillet/frying pan over a medium heat and add the spice paste. Cook for a couple minutes until it darkens a little and bubbles.
Add the coconut milk and bring to a simmer then reduce the heat. Add the salmon and allow it to cook in the sauce. Don’t stir too much to avoid breaking up the fish.
Add the lemon juice and a little water as needed to thin the sauce slightly – you want it to be a bit runny but not too thin. Serve over rice.
Try these other back to school dinner ideas being shared today:
Beef and Pork
Bacon Cheeseburger Zucchini Boats by The Crumby Kitchen
Beef and Sweet Potato Stew by What Smells So Good?
Easy Meatloaf Meatballs by Palatable Pastime
Mexican Lasagna with Tortillas by Sunday Supper Movement
One Dish Taco Goulash by Fantastical Sharing of Recipes
Pierogi with Sausage and Peppers by Hezzi-D’s Books and Cooks
Pot Roast with Mushrooms, Tomatoes and Red Wine by That Skinny Chick Can Bake
Pastas, Soups, Rice and Stews
Casimer Rice by A Day in the Life on the Farm
Dad’s Glop by My Blissful Mess
Homemade Lasagna by Soulfully Made
Japanese Yakisoba Noodles by NinjaBaker.com
Kid-friendly Salmon Curry by Caroline’s Cooking
Salmon with Pappardelle and a Brandy Cream Sauce by Mysavoryspoon
Slow Cooker Stuffed Pepper Soup by Books n’ Cooks
Poultry
Chicken Enchiladas by The Freshman Cook
Chicken Parmesan by Bottom Left of the Mitten
Chicken with Creamy Lemon Caper Sauce & Roasted Asparagus by Gourmet Everyday
Chicken with Sautéed Zucchini Peppers and Mushrooms by Cindy’s Recipes and Writings
Cornflake Chicken Tenders by Renee’s Kitchen Adventures
Easy Instapot Roast Chicken by Our Good Life
Easy Ranch Chicken Pasta with Bacon by Cricket’s Confections
Perfect Scrambled Eggs by Pies and Plots
Roasted Chicken Breasts by Life Tastes Good
Slow Cooker Creamy Tomato Chicken & Spinach by My Life Cookbook
Whole30 Mini Turkey Meatloaf by Bites of Wellness
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Plus more Indian/Indian-inspired dishes:
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lamb rogan josh
slow cooker lamb rogan josh
Goan fish curry
chickpea lentil and spinach curry
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Kid-friendly salmon curry #SundaySupper This kid-friendly salmon curry has lots of flavor without the heat - perfect for little ones and grown ups alike.
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Roasted eggplant with tahini #FarmersMarketWeek
Roasted eggplant with tahini is a delicious appetizer or mezze dish that you’ll find in Israel and other parts of the region. It’s incredibly easy to make and full of fantastic flavor.
If you saw my Israeli salad recipe earlier in the week, you might have got the sense I am feeling slightly proud of myself sharing two recipes from our trip to Israel so soon after we are back. This roasted…
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Israeli salad is an incredibly simple combination that’s deliciously fresh. It’s an iconic tomato cucumber salad that you’ll find everywhere in Israel from alongside breakfast to in your pitta with warm falafel. And one you need to try at home.
I decided that for once, I would try to actually make and share some of the tasty dishes that we had on our trip soon after we got back. In fact as well as this Israeli salad (pareve), I have another recipe from our trip this week. I admit my track record is a bit patchy – while I did manage to share asam laksa relatively soon after being in Malaysia, it took quite a while to share Danish smørrebrød (open sandwiches) after being in Denmark and baba ghanoush after our Greece/Cyprus trip.
One of the reasons I’m doing better this time is this is so easy but so worthy of sharing while there are lovely tomatoes coming through in our garden and at the farmers market. We had Israeli salad a few times during our trip since, as I say, it’s found in a number of dishes. One of the times that stands out the most for me, though, is the day we hired bikes in Tel Aviv.
My elder son has grown to love his bike since he got it last year and even more so now he can ride without training wheels. I decided while we were away to see if there was any way to hire bikes so that he could ride, and I managed to find a place that rented bikes including children’s and trailers right next to Tel Aviv’s main park. Unfortunately he was a little too small for the smallest bikes they had so he ended up on a kind of third wheel extension behind my husband while I pulled the younger one in a trailer.
We rode through the park to the port where we enjoyed a well-deserved lunch. While it wasn’t a huge distance (not that 15km/9miles round trip is nothing), being so warm and humid it felt like more, particularly pulling an extra load. It meant I wasn’t feeling like anything heavy and so I had what was technically a breakfast of a small herb omelette and savory pastry with a big bowl of Israeli salad. It was perfect.
The simple lemon olive oil dressing makes it so fresh and perfect for the heat. It’s also ideal to make on a warm day as there is so little to prepare. You simply dice the tomato, cucumber and pepper, then toss with the dressing ingredients and serve.
As I mentioned, you’ll find Israeli salad with many dishes in Israel, whether it’s alongside breakfast as I had that day, stuffed in a pitta bread with falafel or other fillings, or simply as a side to kebabs and other mains. It’s incredibly versatile, and tasty, despite how simple it is. No wonder you find it everywhere.
As for us, well apparently the bike ride was one of my elder son’s favorite parts of the trip so he has some good memories there. And I’ll definitely be making this salad a few more times at home too. Give it a try and discover it’s endless uses.
Israeli salad
A simple tomato and cucumber salad that’s served with and in so many dishes in Israel. It’s easy to make and wonderfully fresh.
1 tomato
1/4 English cucumber (you can use smaller American cucumbers but will probably want to remove some or all of the seeds (use around 1/2) )
1/4 red pepper
1 tbsp olive oil (extra virgin)
1 tbsp lemon juice
1/4 tsp salt (or to taste)
1/4 tsp pepper
Finely dice the tomato, cucumber and pepper removing any tough stems and pepper seeds.
Put all of the vegetables in a bowl with the oil, lemon juice salt and pepper and toss. Serve immediately and keep any leftover a day or two in the fridge.
#FarmersMarketWeek Monday Recipes
Aunt Mary’s Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids
BBQ Corn on the Cob with dilled butter by Red Cottage Chronicles
Beef Tacos with Peppers, Onions & Salsa Verde by Books n’ Cooks
Blistered Tomato Dutch Baby by A Kitchen Hoor’s Adventures
Blueberry Crisp for Two by Family Around The Table
Blueberry Scones by The Freshman Cook
Cherry Stout Jam by The Redhead Baker
Farmer’s Martket Frittata by New South Charm
Freshly Dug Potato Salad by Culinary Adventures with Camilla
Intro post by Bear & Bug Eats
Israeli Salad by Caroline’s Cooking
Marinated Mozzarella and Tomato Appetizers by Jolene’s Recipe Journal
Peach and Blueberry Overnight Oats by Simple and Savory
Peach Bourbon Jam by Feeding Big
Peaches and Cream Overnight Oats by Cooking with Carlee
Strawberry Mango Jam by Palatable Pastime
Summer Veggies & Kielbasa Sheet Pan Dinner by Tip Garden
Try these other simple salads perfect for summer:
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Luang Prabang salad (Laos salad)
grilled nectarine salad
grilled chicken and blueberry salad with lemon-feta dressing
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Israeli salad #FarmersMarketWeek Israeli salad is an incredibly simple combination that's deliciously fresh. It's an iconic tomato cucumber salad that you'll find everywhere in Israel from alongside breakfast to in your pitta with warm falafel.
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Smooth and creamy, with a delicate peach flavor, peach panna cotta is such a great summer dessert. It takes just a minute to prepare, it’s made ahead and there’s no heating up the kitchen. All you need now is an excuse to make it.
I love peach season. I have always been a big fruit fan in general, but there’s something about enjoying fruits that are much more seasonal, they seem that bit more special, and peaches/nectarines are one of them. This year I’ve enjoyed some simple grilled peaches with mascarpone and I’m hoping to make a grilled nectarine salad soon too. If I’m feeling adventurous I might make the peach and pistachio tart I made before and loved. I haven’t made panna cotta in forever, but I was reminded about it recently and it sparked me into thinking I should make it again: making a peach panna cotta seemed the perfect easy, slightly summery, dessert to try.
Panna cotta is a simple Italian dessert where essentially you set a cream-milk mixture with gelatin. Normally it’s simply flavored with vanilla, but you can sometimes get chocolate or other flavors too. Fruit versions seem less common, but I loved the apple panna cotta I made before so was keen to try something similar again.
How it’s made
This is a really easy dessert to make as all you do is blend up the peach, let the gelatin bloom on the milk then warm it so it dissolves. Add everything else in and mix then pour it into small dishes and chill until set. I’ve used fresh white peaches since I love the flavor, but you can use yellow ones as well, or even tinned or frozen if out of season.
I’ve topped this with some passion fruit as I think the aromatic flavor goes really well (and it looks pretty), but you could also serve this with some fruit slices or puree. One of the great things about this is you need to make it ahead anyway, so it’s perfect for serving a group as there is minimal effort at the time. I’ve taken them out of the moulds to serve but you don’t have to, of course – you can leave them in the dishes you set them in as well.
Smooth and creamy, with a gentle fruity flavor, peach panna cotta is a great dessert for summer. And since it’s so quick to make and is made ahead, it’s great for entertaining too. Or just because.
Peach panna cotta
A gently fruity twist on a classic, easy Italian dessert.
1/3 cup milk (80ml)
1 tsp gelatin
1/3 cup cream (80ml)
1/3 cup peach puree (80ml, approx 1 large peach)
4 tsp maple syrup (or honey (1tbsp plus 1tsp))
Put the milk in a small pan and add the gelatin. Leave approx 5min (as you prepare peach and dishes) to ‘bloom’ – you will see it form a layer on top then this thins out as it dissolves.
If using fresh peaches, peel and stone then first, then put the peach in a blender and blend until smooth.
Lightly oil 2 ramekins/custard dishes (4-6oz size).
Gently warm the milk and ensure the gelatin dissolves, around 3 minutes – test by putting a spoon in and seeing if you can see any lumps, there should be none.
Remove from the heat and add the cream, peach and maple syrup and whisk to combine.
Pour into the ramekins/custard dishes and chill for at least 2hrs, 4+ or overnight if you want to remove from dishes.
To remove from the dish, if you want to, sit the dish in a bowl of hot water for a minute then ease the top edge away with a knife before inverting on a plate (if the plate is damp, you can slide it to reposition if you need to).
See all the other peach recipes being shared for today’s Foodie Extravaganza:
Halloumi Freekeh Peach Salad by Food Lust People Love
Honey Peach Ice Cream by Tara’s Multicultural Table
Mini Peaches and Cream French Toast Casserole by Cookaholic Wife
Peach and Orange Smoothie by Sneha’s Recipe
Peach BBQ Sauce by A Day in the Life on the Farm
Peach Crumble Bars by Palatable Pastime
Peach Milk Shake by Family Around the Table
Peach Panna Cotta by Caroline’s Cooking
Peach Sorbet by Hardly A Goddess
Peach Tomato Salad with Herb Vinaigrette by Culinary Adventures with Camilla
Try these other no-bake desserts:
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lime mascarpone cheesecake shooters
grilled peaches with mascarpone
berry phyllo cups with lemon cheesecake cream
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Peach panna cotta #FoodieExtravaganza Smooth and creamy, with a delicate peach flavor, peach panna cotta is such a great summer dessert.
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An easy marinade gives this Vietnamese lemongrass pork tons of flavor. A quick cook up on the grill and you have one delicious, flavorful main.
When we were planning (OK, realistically when I was planning) our honeymoon years ago now, we wanted to do a bit of a tour in South East Asia. The trouble was, we just couldn’t quite fit everywhere in and so many places sounded interesting. Personally I probably would have just taken extra time off and made a bigger trip but my husband isn’t as up for long trips unless you are based in one place. So, I had to scale back our trip to a few places. It was still wonderful, and I tried lots of great foods like larp (Laos chicken salad), green papaya salad and many more, but we ended up missing out Vietnam.
Vietnam has been on my list of places I want to go for ages. There are so many sights I want to visit and the food is, naturally, a big part of what I would want to experience as well. Friends who have been all rave about the food. We’ll get there one day, but in the meantime I get to explore from my kitchen.
How it’s made
This Vietnamese lemongrass pork is a pretty common Vietnamese dish and it’s packed with the flavors you might expect of the region. Lemongrass, fish sauce and garlic all pack in tons of flavor and get right into the pork as it marinades. In fact, you can see the meat change color a bit after a while. It’s a very easy marinade to mix up – either put it all in a small blender or chop things finely and mix. Then grill it up and enjoy. You’ll get some lovely little caramelized bits on the outside and the inside is nice and tender.
What pork cut is best?
In terms of which cut of pork to use, you can use pork chops, as some recipes do, but I think this is a great recipe to use cheaper cuts like pork shoulder (as in this recipe which I have used as a base and adapted slightly). That way you get a nice balance of meat and fat which helps keep the meat tender and moist as it cooks. It also has a great flavor – it’s so often the case that ‘lesser’ cuts are some of the most flavorful, they just aren’t as lean and can need slower cooking. Here, the marinade helps to tenderize the meat. I used boneless country-style ribs, which on investigating, is generally basically shoulder. It’s not a cut we have in the UK, so I found this article helpful to understand the cut.
This Vietnamese lemongrass pork was loved by all of us, with a wonderful sweet-salty flavor and the freshness of the lemongrass. I served it with rice, salad and quick-pickled carrots (as in my Vietnamese style pork and rice bowl), but it would also be good with a cold rice noodle salad. Just make sure you give it a try, it’s so good!
Vietnamese lemongrass pork (Thit Heo Nuong Xa)
An easy marinade gives this Vietnamese lemongrass pork tons of flavor, then grill it up and enjoy.
1 lb boneless pork shoulder (450g, or use other boneless cut)
2 tbsp lemongrass ( minced (I used pre-prepared))
2 tbsp shallot or onion (finely diced (1 small shallot))
2 tbsp brown sugar (20g)
1 tbsp garlic (minced, (2-3 cloves))
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp vegetable oil
1/4 tsp black pepper
Cut the pork into chunks, approx 1in/2.5cm by 2in/5cm.
Mix together the remaining ingredients – if you are not using pre-prepared lemongrass I’d suggest blending it all together, otherwise fine to just mix well. Add the pork to the sauce and leave to marinade for at least 2 hours, but all day/overnight if possible, refrigerated.
Take the pork our of the fridge approx 20min before cooking while the grill heats ups. Grill the pork chunks on the grill/BBQ for approx 5min per side, depending on heat/size of pieces. You want the pork cooked through but not too cooked so it dries out.
Serve with rice or noodles, maybe some quick picked carrots and daikon radish and salad (or as you prefer).
Try these other international grilling ideas:
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chicken satay with peanut sauce
grilled butternut squash zucchini & steak w chimichurri sauce
chicken gyros with tzatziki
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Vietnamese lemongrass pork (Thit Heo Nuong Xa) An easy marinade gives this Vietnamese lemongrass pork tons of flavor. A quick cook up on the grill and you have one delicious, flavorful main.
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Lamb burgers with feta sauce and minted tomato salsa #NationalHamburgerDay
These lamb burgers are filled with Greek flavors, though they are presented in a less-than traditional way. That doesn’t stop them from being super tasty!
This time of year, our grill does a pretty good job of keeping us fed, from chicken satay and chimichurri marinated beef to grilled peaches. In general, though, we are not huge burger people. We do like the spinach feta salmon burgerI make…
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Luang Prabang salad is an easy, simple dish with a slightly unusual dressing that’s a classic in Laos. This Laos salad is a perfect light lunch or side dish both to Asian food and many more.
I mentioned a while ago when I shared larp (or larb, Laos chicken salad) that Laos was one of the places we visited on our honeymoon many years ago now. While there are still many places on my list to visit that I haven’t been to, Laos is definitely one I want to go back to. I don’t know for how much longer, but it didn’t feel ruined by tourism and the culture is truly something special. We were in the Luang Prabang area which is filled with the gentle bells and glistening decorations of Buddhist temples. Apart from when they are setting off fireworks for festivals, that is.
While I was there I took a Laos cooking lesson. We made a number of dishes in the short time, including a few I had tried before then in restaurants already. We also made this common Laos salad often known as Luang Prabang salad which was a lovely accompaniment to the other dishes.
What distinguishes Laos food?
Laos is geographically between Thailand, Cambodia and Vietnam and the food is very much a reflection of that. Think lime, lemongrass, cilantro and chili flavors and sticky rice accompanying most meals. A lot of Laos dishes are similar to Northern Thai food, and in fact they were the same country in the past so it’s not surprising there is a lot of crossover (like green papaya salad). The other big influence in Laos is that it used to be a French colony and you see that in the food particularly bread. Baguette-style bread is the base for many sandwiches which are sold on every other street corner, alongside crepes and grilled foods.
How it’s made
This Laos salad has maybe a little French influence in it but with a regional twist too. The dressing is almost like a mayonaise, but uses a clever trick of cooked eggyolk to keep it more stable, and with added lime to make it more distinctly Laos. The rest of the salad can vary but usually has a mix of greens, including watercress as the base, some tomato, cucumber and hard boiled egg. You might get some crispy pork on top or some peanuts (which I had but completely forgot to put on top before I ate it).
This salad is fresh, light and just that little bit different from your basic green salad. It makes a great side to many a meal, both Asian and others, or enjoy it as a light lunch as you might in the Laos heat. However you choose, give it a try.
Luang Prabang salad (Laos salad)
An easy, simple salad with a slightly unusual dressing that’s a classic in Laos.
3 eggs (hard boiled)
2 cups lettuce (70g)
1 cup watercress (20g)
1/2 cup mixed leaves (optional, eg arugula, radicchio)
1 tomato (large )
1/3 cucumber (approx 3in/7.5cm piece)
1 tbsp unsalted roasted peanuts (optional, approx, to top)
1/2 tbsp cilantro/coriander (approx, to top)
Dressing
2 yolks from the hard boiled eggs (, above)
2 tbsp vegetable or avocado oil
1 tbsp lime juice
1 tbsp rice wine vinegar
1/2 tbsp sugar
salt and pepper
Start by hard boiling the eggs. You can use your preferred method, but probably the easiest is to put the eggs in a pan, cover with cold water at least 1in/2.5cm over the eggs and bring to the boil. Once the water boils, turn off and leave the eggs in the water for 10-12min then drain and run under cold water to stop them cooking. When cool, carefully peel the eggs.
As the eggs are cooking, roughly chop the lettuce (and other greens, if using) and divide between 2-3 plates, along with the watercress.
Slice the tomato and cucumber and lay on top of the greens.
Scatter over the peanuts, if using, and cilantro.
For the dressing
Cut two of the eggs in half and remove the yolk. Mash or break up these two yolks in a small blender. Add the remaining dressing ingredients (oil, lime juice, vinegar, sugar and a little salt and pepper) and blend until smooth. Note make sure the yolk is broken up and smooth before you add the other ingredients or it won’t work after.
Cut the remaining egg into quarters or slices and put on the salads. Cut up the leftover whites and add to the salads too, if you like. Drizzle over the dressing and serve.
Try these other summery salads:
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grilled nectarine salad
Mexican street corn salad
fruit, herb and feta Israeli couscous salad
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Luang Prabang salad (Laos salad) Luang Prabang salad is an easy, simple dish with a slightly unusual dressing that's a classic in Laos.
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Whole wheat olive oil crackers #BackToSchoolRecipes
Make your own whole wheat olive oil crackers - so easy and tasty! #AD @PomoraGoodFood
Thanks to Pomora for sponsoring this post for whole wheat olive oil crackers. All opinions, and the sharing of a love for good olive oil, remain my own.
I always remember as a child, my mum used to say that she’d spend so much more if I joined her when she went to the supermarket than if she went alone. I could never understand as we always ate everything we bought. However now I have kids myself…
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This peanut butter banana ice cream with chocolate chips might sound indulgent, but it’s secretly healthy. And super easy to make – you don’t even need to wait for it to chill!
It has been really hot here recently and I have found myself buying bananas every couple of days. They seem to ripen in minutes rather than days in this weather, and since the boys eat one daily, pretty much, we need a steady supply. Now and then we have too many before they become too ripe so I slice them up and freeze them. Sometimes I use them for smoothies, like my mango and dragon fruit smoothie bowl, but they’re also perfect for treats like this peanut butter banana ice cream.
I’ve had banana ice cream on my list of things to try forever. Well, for a really long time at least. I remember all of last summer I kept saying I must get round to making some but it never quite happened. And of course like so many things now I’ve made it, I can’t understand why it took so long.
I guess technically it’s not ice cream as there is no ‘cream’ in there, but it’s still definitely creamy Banana ice cream is one of those things that became trendy as a healthy, vegan alternative to ice cream. You can just make it with plain frozen bananas, but I think it’s better with a couple of additions. Peanut butter and chocolate are natural matches and go really well, but feel free to experiment with other additions. I know I will be.
How it’s made
Not only is it the perfect solution to those bananas that ripen before you can eat them, it’s super quick. All you do is cut the ripe bananas into slices when you have them, freeze them on baking sheets/trays until firm then transfer to a freezer bag. You can just break them into chunks and put straight in a bag, but they are more likely to stick together. Then when you want to make this, put the frozen banana in the blender, and whizz it up with the vanilla and peanut butter. Add the chocolate chips and pulse to break slightly and mix then serve. It will be a nice soft serve consistency. If you want it firmer or don’t want it all straight away, just transfer to a container and freeze.
This peanut butter banana ice cream is kid tested and approved in our house (and I was a big fan too). It’s so easy and the perfect quick dessert or snack to mix up as and when on a warm day. It would be the perfect after school snack that the kids will love but that’s really kind of good for them. Because those days are coming all too quick! Whatever your excuse, don’t throw out those ripe bananas – freeze them so you’re ready to make this tasty treat whenever the mood grabs you. Like the next warm day.
Peanut butter banana ice cream with chocolate chips
The perfect way to use up ripe bananas for a tasty dessert/snack that’s ready in no time.
3 ripe bananas
3 tbsp peanut butter
1 dash vanilla extract
2 tbsp chocolate chips
Do ahead
As your bananas are ripe, peel and cut them into slices and lay the slices on a baking sheet/tray. Freeze until firm, an hour or more. Transfer to a freezer bag until you need them – they’ll keep a good month or more.
When ready to make the ice cream
Put the frozen bananas, peanut butter and vanilla in a blender and blend until smooth. Add the chocolate chips and pulse a few times so they break up slightly and mix in. Serve either straight away or transfer to a container and freeze until needed.
See all the Back to School ideas being shared today:
Creamy Cantaloupe Pops by Family Around the Table
Peanut Butter Banana Ice Cream with Chocolate Chips by Caroline’s Cooking
S’More Thumbprint Cookies by A Day In The Life On The Farm
Bean and Bacon Soup by Palatable Pastime
Try these other frozen treats:
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Avocado paletas (Mexican avocado ice pops)
strawberry coconut popsicles (healthy and vegan!)
strawberry coconut popsicles
blueberry frozen yogurt - easy and healthy!
blueberry frozen yogurt
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Peanut butter banana ice cream with chocolate chips #BacktoSchoolRecipes This peanut butter banana ice cream with chocolate chips might sound indulgent, but it's secretly healthy. And super easy to make - you don't even need to wait for it to chill!
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