Recipes ideas for Vegetables


Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

Banana and Mango Bread


INGREDIENTS:

  • 1 cup Butter
  • 1 1/4 cup Packed Brown Sugar
  • 3 Eggs
  • 3 cup Self-raising flour (self-raising cake/pastry flour)
  • 1/2 tsp. Salt
  • ½ tsp. Cinnamon
  • ¼ tsp. Grated Fresh Nutmeg
  • 1 ½ Mashed Ripe Bananas
  • 1 Small Ripe Mango (mango should be peeled and pureed)
  • 1 cup Golden Raisins
  • ½ cup Chopped Walnuts

METHOD / DIRECTIONS:

In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated. In another bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the center tests done. Leave in pan for 10 minutes; remove form loaf pans and let cool on racks. Makes 2 loaves.


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