Monthly Archives: June 2015
I recently spent some time with my parents on Madeira. It is seriously a plant-lover’s paradise! There will be more posts at a later date, but today I want to focus on some of the crazy-looking plants I saw…
This wonderful creature is called the Mickey-Mouse bush. The yellow flowers fall off to reveal these cute red sepals, and eventually produce black fruits which give the plant its common name. Isn’t it lovely?
And this is the kapok tree. Earlier in the year it has striking red five-lobed flowers which are apparently very attractive to bats, but its main importance is the fruit: a light fibre which is used as an alternative to down as stuffing for soft toys and upholstery. I’m told that the fibres loosen and float off, to the great annoyance to residents…but to me they are just cool!
My mother loves poppies. The red ones that grow (or used to…) on the edges of English fields. The Flanders poppies that everyone wears on Remembrance Day. But then we moved to America and I saw the California version…interesting colours, attractive foliage, and even after they die they are interesting…
I love ginger. I use it anywhere ginger can be used…and a few places it probably oughtn’t… so when I needed to use up a whole bunch of over-ripe bananas, guess where my mind went? I found this – thank you, Pinterest! – but it was not nearly ginger-y enough. Here’s my version:
- 2 eggs
- 3/4 cup sugar
- 3 ripe bananas or 3 frozen bananas, defrosted
- 1 tsp vanilla extract
- 2 tbsp sour cream
- 1/2 cup raisins pre-soaked overnight in 1/2 cup ginger tea (or you could use your favourite alcohol…)
- 1/2 cup coconut oil
- 2 cups sprouted spelt flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped crystallised ginger
- 1 tbsp ground ginger
Spray a standard loaf tin with coconut oil and dust lightly with flour. Preheat oven to 350F.
Beat together the eggs and sugar until thick and lightened in color (about 5 minutes). Add the banana, vanilla, sour cream, raisins (and any remaining tea) and oil, and stir until combined.
In another bowl, mix the remaining ingredients together. Gently fold into the egg mixture.
Pout into the prepared loaf tin and bake until a skewer inserted into the middle comes out clean (about an hour).
Delicious slathered with butter while still warm, though the flavour will improve if kept. Also good toasted. Don’t expect it to last long…!