After the previous Sundays epic far eastern bagging, it just left The Nab and Rest Dodd to do in order to finish the Far Eastern Wainwright book. We had been staying in Pooley Bridge with friends so thought perfect opportunity to do then en route home. Continue reading
My theory is when you have good weather you need to take advantage. We only had Bessyboot to do in the Borrowdale valley and is classified as a Southern Fell in the Wainwright books. It nestles in between the other surrounding fells already climbed. We had mentioned our plan to Gary, who said “mid week wander? I’m in”. Through the power of social media twitter, we had a newbie Derrick who came along to join us. Continue reading
Still a few to do in the Wainwright Far Eastern fells book. Ray had messaged to see if were going out and what fells we still had to do. So a screen shot sent and he suggested we finish off the remaining ones on the Kentmere horseshoe and 3 on the Hartsop side. This left Rest Dodd and The Nab for another day. I messaged Gary as he’s always up for an epic walk, he was in so decided to meet at 8am in the Hartsop car park. With it being bank holiday we thought an early start would be a good idea.
You’ve got to take advantage of good weather when it comes your way, especially after the recent spell of bad weather. It’s nice going out after work, it clears the head after a hards day work and there’s something very nice about having the hills to yourself when everyone else has gone home. Continue reading
The best thing about not eating bananas is they ripen perfectly to turn into delicious cakes. The recipe states bourbon but I’d run out so have substituted Sailor Jerry’s rum!
100g sultanas or good raisins or a mixture of both
175g plain flour – plus more for dusting the pan
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
125g unsalted butter, melted
2 large eggs
4 small ripe, soft, darkly speckled bananas, mashed (about 300g when weighed without skin)
1 teaspoon vanilla extract
Preheat the oven to 170 C/ gas mark 3, and put oven rack to lower middle position.
Line with baking parchment a 8 inch square baking tin.
Put the sultanas with the rum or bourbon in a smallish saucepan and bring to the boil.
As soon as the alcohol bubbles, remove from the heat, cover and leave for an hour or so, until the sultanas have absorbed most of the liquid,
Put the flour, baking powder, bicarb and salt in a bowl and mix together.
In a large bowl (we use an electric mixer) beat together melted butter and sugar until well blended.
Beat in the eggs one at a time, then the mashed bananas.
With a wooden spoon, mix in the drained sultanas and vanilla extract.
Add the flour mixture, a third at a time. Do not overmix.
Scrape the batter into the prepared loaf pan.
Bake until the loaf is golden brown and a toothpick inserted in the middle comes out clean, about 55 minutes (but can take longer, depending on your oven and how full your tin, eg if you have used bigger bananas).
Love sweet and savoury together, definitely my food heaven. Serve with steamed pak Choi and sticky jasmine rice. Continue reading
These are so easy to make, thanks Nigella for the recipe. Perfect way to use up over ripe bananas! Continue reading
It’s been awhile since I’ve tried a new recipe and this one caught my eye. It was super tasty and perfect with a chilled glass of Sauvignon blanc. Continue reading
So last year I broke my festinity, Kendal calling was my first festival and was no 24 off my 40 at 40 list. I enjoyed it so much that I bought tickets as soon as they came out. The line up was looking good and couldn’t wait. Continue reading