Posted in Breakfast, Brownies/Cakes, By them, Dessert, Fruits, Recipe

By them: Miso banana bread

Recipe from Jun & Tonic


230g overripe bananas (this should amount to 4-5 bananas), plus one more to garnish
100g butter, softened at room temperature
70g shiro (sweet) miso
80g caster sugar
80g light brown sugar
2 eggs
1 teaspoon vanilla extract
200g all-purpose flour
1 tablespoon (12g) baking powder


  1. Peel all the bananas, and mash up all but one with a fork. That last one we’ll save as a garnish.
  2. Heat your oven to 175°C, and ready a lined loaf tin for your banana bread batter.
  3. In a mixer with the paddle attachment, mix the butter, sweet miso, caster sugar and brown sugar on medium speed until it turns light and fluffy. This should take 2-3 minutes.
  4. Then, add in the mashed bananas, eggs and vanilla extract and mix for 30 seconds. The batter might start to look a little chunky and split at this point; don’t fret, this is perfectly normal.
  5. Finally, add in the dry ingredients — flour and baking powder — and mix for another 20-30 seconds, until a smooth batter forms.
  6. Pour the banana bread batter into the lined loaf tin.
  7. Then, take that extra banana you saved in step one, and slice it in half lengthwise. Place them on top of the batter, cut side up. (See the photos for reference.)
  8. Bake the banana bread in the oven for 60-75 minutes, rotating it once 45 minutes into the baking process. To check for doneness, prick it in the middle with a skewer or cake tester; the cake is done when the skewer comes out clean. When done, let it cool in the tin for 30 minutes before digging in!

Makes 1 loaf

Posted in Breakfast, By her, Recipe

By Her: Eleven Madison Park Granola

1st attempt: 2nd March 2019

Revisited: 7th May 2020

Recipe adapted from NYT Cooking – New York Times


  • 2 ¾ cups rolled oats
  • 1 cup shelled pistachios
  •  cup pumpkin seeds
  • 1 tsp salt
  • ½ cup light brown sugar
  •  cup maple syrup
  •  cup extra virgin olive oil
  • ¾ cup dried sour cherries


  1. Preheat oven to 150 degrees C.
  2. In a large bowl, mix together the oats, pistachios, pumpkin seeds and salt.

3. In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat.

4. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.

5. Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it.

6. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.

7. Remove granola from oven, and mix into it the dried sour cherries.

8. Allow to cool to room temperature before transferring to a storage container

Variation: Add 1/4 cup almond flakes

Makes about 6 cups.

By her: Plain Sweet Waffles

3/4 cup plain flour
1/4 cup self raising flour
1/2 tsp baking powder
1/8 cup castor sugar
1 egg, separated
3/4 cup milk
50g butter, melted
1. Preheat waffle maker for 10 minutes.
2. Sift the flours and baking powder into a large bowl. Stir in sugar and combine well.
3. Combine egg yolk with milk and whisk until smooth.
4. Make a well in the centre of the dry ingredients and pour in the combined egg and milk mixture. Add melted butter and stir, using a wooden spoon, stir until batter is smooth.
5. Place egg whites in a clean, glass bowl, and beat until stiff peaks form. Gently fold into the mixture in two batches.
6. When waffle maker is ready, pour 1/3 cup mixture into the centre of the lower plate. Close the lid and gently press handles together to distribute mixture evenly over the cooking plate.
7. Cook waffles for 2.5 – 3 minutes, or until golden and crisp.
8. Repeat with remaining batter.
9. Serve, warm or cool with cream or ice cream and fruit, if desired.
Variation: add 1 mashed banana to the batter
Posted in Breakfast

Ham and Corn Quiches

Recipe from New Idea
cooking oil
8 slices white bread
mozzarella cheese
2 eggs, beaten
125g corn kernel
200g shaved ham, torn apart
1/4 cup mozzarella cheese
Grease muffin pan with cooking oil.
To make filling, place eggs, corn, ham and cheese in a medium bowl.
Mix well.
Cut crust from bread.
Use a rolling pin to flatten bread slices.
Line pan holes with slices.
Bake in a hot oven (200 degrees C) for 5 minutes.
Spoon filling evenly into hot bread cases.
Sprinkle with cheese.
Return to oven.
Cook for about 20 minutes, until filling is just set.
Remove from oven.
Makes 8.
Will THEY make it again?
Posted in Breakfast, Egg

Egg-Stuffed Mushroom Cap

Recipe adapted from realfunfood
5 mushrooms
4 eggs
4 tbsp fresh herbs ( i used thyme)
Preheat oven to 180 degrees C.
Take mushrooms and scoop out the stems and as much of the inside as possible.
Put the caps on a greased foil line baking tray so they can be filled.
Chop up 4 of the stems to put in the egg mixture for extra texture.
Crack egg into a bowl and mix herbs into the egg.
Add the chopped stems and a dash of milk and mix again.
Then pour carefully into the caps
Top with mozzarella cheese and pop in the oven for about 25 minutes or until the top of the eggs are no longer runny.
Once they are done, top with a stalk of fresh thyme for garnish.
Makes 5
Will THEY make it again?