Tuesday, 24 June 2014

Bake Now Eat Later


During the summer in Northern Ireland you have to be prepared to act quickly when you get a few days sunshine forecast. Picnic basket on standby….

We decided to give you a helping hand in putting together a picnic at lightning speed by giving you some of our recipes that freeze perfectly so that you can bake these in advance and they’ll be on standby in your freezer for those bursts of summer sunshine.

We recently got a new Bosch fridge freezer from Argos (the KGN39XB32 in black in case anyone wants to know) and, I don’t know about you but getting a new fridge freezer makes me want to fill it up to the brim with loads of goodies. Especially ones that will last for a few months.

The best tip we have is wrap it tightly in clingfilm at least twice. Muffins should be wrapped individually.

The first freezer friendly recipe is Banana Bread


The Ingredients:
120g Butter
120g Dark Brown Sugar
2 Eggs
500g Mashed Bananas
250g NEILL'S® Plain Flour
1tsp Bicarbonate Soda
0.5tsp Salt

The How-To:
Preheat oven to 175c.
Cream the butter and sugar together until smooth.
Beat in the eggs one at a time until combined.
Beat in the mashed bananas.
In a separate large bowl sieve the flour, bicarbonate soda and salt together and make a well in the centre.
Pour the banana mixture into the centre of the bowl and begin to fold together with the flour.
Mix the ingredients together only until they come together. Do not overmix.
Pour the bread mixture into the prepared loaf tin.
Bake in the centre of the oven for approx 1 hour or until a skewer inserted comes out clean.
Leave for 10 mins in the loaf tin to cool before turning out to cool completely on a wire rack.
It is optional but we love brushing our banana bread with some thin icing made with 5tbsp icing sugar and 1tbsp of warm water. Brush this on while the banana bread is still warm and it will be absorbed.

The second freezer friendly recipe is Banana Choc Chip Muffins

The Ingredients:
290g NEILL'S® Self Raising Flour
110g Caster Sugar
160g Butter
150g Dark Chocolate Chips
2 Eggs
250ml Semi Skimmed (Half Fat) Milk
0.5tsp Salt
1.5tsp Vanilla Extract
2 Heaped Tbsp of Cocoa Powder
2 Mashed Ripe Bananas

The How-To:
Preheat oven to 170c.
Cream the butter and sugar together until smooth.
Beat in the eggs.
Stir in the milk, vanilla and mashed bananas.
In a separate bowl sieve the flour, salt and cocoa powder twice...yes twice. It will make the mixture lighter and make the muffins texture softer.
Fold the flour mixture into the banana mixture slowly. Don't mix it too much or the muffins will turn out chewy.
Now fold in the chocolate chips just enough to mix them through the batter.
Spoon the batter into a muffin tray. The batter is the perfect amount for 12 muffins.
Bake in the centre of the oven for 20-25 mins. You can test them with a cocktail stick or skewer. If it comes out clean then they are done.
Remove from the oven and allow to cool for 10 mins before removing from the muffin tray and allowing to cool on a cooling rack.

A few others are:



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