Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)

sandy2_2

Make a banana loaf
165g sugar
1 egg
150g self raising flour
3 ripe bananas
Mix together
Pour into loaf tin
180'c 30 mins

Spendaholic_Chick

Thank you - gonna stick it in the breadmaker! :-)

Savvy_Sue

Wonder_Girl wrote: »

I normally just replace the nuts with the same weight of sultanas:o

Me too ...

Skint_Catt

I've forgotten to take dinner out of the freezer for tonight - do you think I can cook my homemade mash and salmon fishcakes from frozen?

Thanks

LashyLashla

Spendaholic_Chick wrote: »

Can anyone point me in the direction of a recipe for banana bread or cake that doesn't include nuts? I've searched but not coming up with anyhting so far! thanks

Best Ever Banana Bread!

•2 Cups of sugar (500 ml)
•1 cup butter (250 ml)
•about 5 or 6 ripe bananas - mashed (3 cups)
•4 eggs - well beaten
•2-1/2 cups self raising flour
•2 tsps baking soda
•1 tsp salt

Preheat oven to 350 f degrees. (180c)
Cream the butter and sugar until it's light and fluffy.
Add bananas and eggs and beat until well mixed.
Sift dry ingredients three times.
Blend with banana mixture - but do not overmix.
Pour into lightly greased loaf pans.
Bake for 40 minutes (to 1 hour) - test for donness.
Cool on rack for 10 minutes before removing from the pans.
They freeze well.



Mine are normally done in 40 mins

Savvy_Sue

Skint_Catt wrote: »

I've forgotten to take dinner out of the freezer for tonight - do you think I can cook my homemade mash and salmon fishcakes from frozen?

Thanks

Again, I would, because you can buy frozen fishcakes can't you?

If I didn't have instructions I'd probably go for 20 minutes on 200, but I cook just about everything frozen like that. However, as I know I have some in my freezer, and as a mark of respect to pink-winged, I shall now go and check for you ... Back in a mo!

Update: can't find any salmon, but both cod and haddock say 15-18 minutes. Temp was right.

Mine are about 1/2" thick if that helps.

Skint_Catt

Thanks Savvy_Sue. Mine are probably a little thicker (my first go) so I'll do them 180 for 20/25 or thereabouts.

you saved my dinner!

Savvy_Sue

Skint_Catt wrote: »

Thanks Savvy_Sue. Mine are probably a little thicker (my first go) so I'll do them 180 for 20/25 or thereabouts.

you saved my dinner!

You're welcome. I would also turn them after 10 minutes and see how they're looking, then turn again after 5 or 10 and keep a close eye on them. Oh, and if it's not too late I'd either have them on non-stick paper or lightly oil the baking tray to stop them sticking.

I'm in the process of getting used to a new oven: my old one was rather 'fierce' and this one seems cool! Probably just by comparison, but it's making cooking times a bit of a black art ...

oliveoyl

Hi, can someone tell me if it's ok to freeze baked beans please... it doesn't say on the tins.

Savvy_Sue

Never tried it ... but they keep OK in the fridge for a few days, so is freezing them essential?