Annabel's Provençal Crust
Annabel Langbein shares her recipe for using up stale bread. This Provençal Crust makes a great topping for cauliflower cheese, roasted vegetables or spooned into mushrooms and baked.
Sua Fa’i (Samoan Banana Soup)
Turn ripe bananas into Sua Fa'i, perfect for a simple and filling breakfast or dessert.
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Ingredients
- 3 ripe bananas
- 1-2 tablespoons sago
- Water to cover
- 1/3 cup coconut cream
- Lemon or lime (optional)
Method
- Mash the bananas by hand, leaving some lumpy bits.
- Put the bananas in a pot and add enough cold water to cover the bananas. Stir through the sago.
- Bring to the boil on medium heat, then turn down and simmer stirring occassionally until sago goes transparent.
- Stir through the coconut cream.
- Serve warm or leave to cool and go jelly like and eat cold.
- If desired, squeeze over the juice of a lemon or lime before serving.