© 2024 | http://angiesrecipes.blogspot.com

What’s more comforting than a freshly baked loaf of moist and dense banana bread fresh out of the oven? Nothing. Ok, maybe banana bread slathered with salted butter or Nutella? Here are 20 plus banana recipes to use up those over ripe bananas, from healthiest versions of refined sugar free, grain-free, gluten-free to rich treats with chocolate and Roquefort. Enjoy!

1. 5-Banana Banana Bread

   This banana bread is moist and delicious with loads of banana flavour! Don’t overmix the ingredients or the bread won't be soft and tender, and make sure the bananas are very ripe. If your bananas aren’t very ripe, you can place them on a foil covered baking sheet in the oven for 10-15 minutes at 150C/300F until the skins turn black. It releases the sugar and makes them perfect for baking. If you don't enjoy a walnut-studded quick bread, just leave it out or use chocolate or fruit instead.

   
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© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

An irresistibly rich pork roast recipe with Asian flavours like miso, mirin, fresh ginger, and rice wine. Served with a simple blanched bok choy (and steamed rice if desired) for a perfect weekend meal. Mirin is a Japanese sweet rice wine made for cooking. If you don't have mirin on hand, use a sweet marsala wine or Sherry. Another alternative is to use rice wine vinegar, but keep in mind to cut the amount called for in half and then add some sugar (1 teaspoon for every tablespoon of rice wine vinegar) to replicate the sweetness of mirin.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Anchovies might be small, but they have huge health benefits and flavour. They are a good source of omega-3, protein, various vitamins and minerals. So I hope that you embrace the idea of popping the whole fish (yes, heads, bones, fins..all is GOOD) into the mouth and savour every bit of this oily, bite-size superfood. The preparation is rather simple and straightforward-fresh anchovies are rinsed, dried and simply battered by tossing them with ground pork rind (or flour if you ain't on keto) and then in egg, and then quickly fried in tallow (or olive oil) until golden brown. They are great as a snack or an appetizer.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

The chicken drenched in a rich, creamy bacon and tarragon sauce is a delicious, budget-friendly and delicious dinner night option, made with skin-on bone-in whole chicken legs. You can of course opt for the chicken breast if that's what you prefer, but go bone-in, skin-on when you can. Skin helps to keep the chicken moist during cooking, and the bones add an extra layer of flavour to the meat.

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© 2024 | http://angiesrecipes.blogspot.com

Soft on the inside, with a beautifully golden crust on the outside and full of autumnal flavours. A delicious, earthy truffle balsamic glaze adds a quality touch to this humble pumpkin treat--a combination you won’t want to miss! Tear the fritters in half and give them a good soak and enjoy!

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This beautiful autumnal salad is loaded with sweet and savory mix-ins, like crunchy fuyu persimmon, apple, dried cranberries, toasted pecans, and shaved Parmigiano Reggiano. A creamy nutty pistachio vinaigrette brings it all together. I used mâche as the salad base, but baby spinach, arugula or endivie all work great.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

From a culinary point of view, pumpkin season is one of my favourite times of the year. The humble orange-coloured squash can be used in an incredibly varied way in the kitchen. And one of my favourite ways to prepare them is to pair them with different kinds of cheeses.
This cheesy creamy pumpkin gratin with Feta cream and Gruyère is a must for all pumpkin fans! It's incredibly easy to prepare, which is why this dish is ideal for the evening after a stressful day at work. If you can't find Gruyère, Comté, Emmentaler or Fontina is a good substitute. If you're looking for more ideas to enjoy the pumpkin, I've put together a collection for you here.

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© 2024 | http://angiesrecipes.blogspot.com

A simple & delicious seasonal treat that's so easy and straight-forward. Simply dip the fresh figs into melted chocolate and sprinkle with lightly toasted hemp hearts. Use whatever nuts/seeds or chocolate your love or have on hand. Half the figs if they are too big. Make sure the figs are dry before dipping into the chocolate or they won't stick. Store them in an airtight container in the fridge for up to 3 days.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Elegant and incredibly tasty. The crispy cheesy filling made from aromatic hemp seeds, breadcrumbs and umami rich Parmigiano-Reggiano complements perfectly to the sweetness of the pumpkin. They make a great starter or even a main and takes very little time to prepare.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

The key to meltingly tender and juicy beef ribs in the oven is allowing them to low and slow bake at 150C/300F for about 4 hours. Use other spice blends, like garam masala or baharat, if you don't have ras el hanout. You can also replace some of onions with carrots and mushrooms if desired. Serve with a vegetable gratin or a root vegetable mash if you ain't on keto.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Soft, tender, and refined sugar-free biscuits that are bursting with juicy tangy blackberries and topped with a rich buttery cinnamony streusel. They're great for breakfast or any time of the day! Of course, these delicious biscuits can also be made with other fruits or frozen berries if fresh one ain't in season. If you use frozen berries, don’t thaw them.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

An easy and delicious recipe for pan seared steak with a pan sauce made with shallot, garlic, fresh herbs, mustard and butter. It's buttery, restaurant-worthy and works with all cuts of steak.
Steak strips are first marinated with a mixture of soya sauce, olive oil, and choulula, then quickly seared in a skillet. The brown bits providing the basis for the most delish pan sauce ever.