Broccoli and Red Onion Salad with Parsley Vinaigrette
This broccoli and red onion salad with parsley vinaigrette is a great salad to make in winter when other salad vegetables are out of season.
Pan-fried Banana Split
Even the brownest bananas can be used to make this pan fried banana split.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1 cup cream
- 100g dark chocolate (1/2 cup), finely chopped
- ¼ cup brown sugar
- 1 tablespoon butter
- 1 tablespoon cornflour
- 4 bananas
- ¼ cup maple syrup
- 50g butter
- pistachio nuts, to garnish
- vanilla ice cream, to serve
Method
- In a small saucepan over medium heat, bring cream to the boil then remove from the element.
- Add dark chocolate and sugar to the cream, stirring well until both have melted and dissolved.
- Add the first measure of butter to the pot and stir well. Add sifted cornflour and whisk until it begins to thicken. Set chocolate sauce aside while you cook the bananas.
- Place the maple syrup and 50g of butter in a large frying pan. Heat over a medium to high heat, stirring until both have melted and are beginning to bubble.
- Slice each peeled banana in half length ways. In batches, cook the bananas slice side down for 2 minutes, then flip carefully and fry the other side for a further 2 minutes.
- Place fried banana on a plate then top with ice cream, a generous drizzle of chocolate sauce and a sprinkling of pistachio nuts.