Our virtual world nearly exploded last week with the news that a very wise woman died. During her lifetime she made a phenominal impact not only on the lives of people but she was also an inspiration to many of the world’s top businesses.
I was given one of her cookery books by an American colleague a few years ago and my #ultimatebaker friend and I decided to make her banana pudding with a few adjustments to complement my current healthier eating initiative in my daily column.
And as love and appreciation flowed down news feeds via facebook, twitter and blogs, we celebrated her life in the Press and you can also see the wonderful Emmetts at their family gathering last weekend.
And for the pudding you will need:
First layer
1 large packet of Loacker wafers
3 spoons Limoncello (optional, you can leave it out )
Second Layer
5 bananas, neatly sliced
Juice of half a lemon (squeezed on the banana slices)
Third layer
1 can evaporated milk, heat up with the grated lemom and vanilla
Grated rind of one lemon
1 vanilla pod
500ml water mixed with 135 g sugar, add to the milk and stir while cooking
100g cornstarch mixed with 150ml water, mix together and when the milk and liquid starts to boil stir in the cornstarch mixture and stir. Remove from heat.
Top Layer
1 teaspoon cinnamon powder
2 spoons sugar or honey
250ml fresh double cream
250ml plain yoghurt
Layer the wafers in the bottom of the bowl.
Drizzle some limoncello or leave out
Then a layer of bananas
And the egg free custard, repeat the three layers again.. Wafers, limoncello, bananas, custard
Then beat the cream until it is stiff. Add the yoghurt, cinnamon and sugar. Mix well.
I piped mine with a bag and no nozzle. I like the plain finish these days ! decorate the top with some banana slices and i sprinkled some more cinammon.
![The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
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#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood](http://scontent-ams3-1.cdninstagram.com/vp/9442d7592f2dbc163963946dcd6d3b0a/5C57AC20/t51.2885-15/e35/s150x150/41891006_946226838918442_1611937023861337886_n.jpg "The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
.
.
.
#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood")
How rewarding to have her cookbook. Recipe looks very interesting and I like the healthy changes.
Yes she was an incredible cook too. good at so many things ! Have a lovely weekend Jovina !
Saved the recipe! I’m not too into bananas, but this sounds and looks very lovely! π
Thank you so much, lovely to hear from you and you have a great weekend !
I sometimes try to read the article to see if I can understand some parts. I understand Dezerta.
Haha, yes im sure you do but the recipe is in English too. My writing overlaps but is never a tranlation, i like it to evolve. Hope all well with you ? π
Yes thanks!! Evolution is good!
Looks wonderfully delicious! Have to try it. π
Thank you so much, have a great day !
What a lovely way for you to honour a wonderful lady xx
A most scrumptious tribute to a woman of poise, passion and talent.
Thank you Shanna and so glad you like it ! Have a great day !
A very delicious tribute! π
Thank you Fae! Lovely to see you regularly again π hope you have settled down … It takes time when you ve been away for a while π have a great day !
Banana pudding is the best!! I feel like the hint of lemon in this would be so tasty!
Banana Pudding is literally one of my favorite desserts of all time! I am so going to try this when I get a chance!
Yes the combination of lemon in this one is great, thanks for visiting !