Apple peanut butter sandwich

Ingredients

Green Apple Sliced

A pinch of cinnamon   

Peanut Butter

Take the apple slice and set on wheat bread, spread peanut butter on the top slice of bread.  Add a pinch of cinnamon. Enjoy!

Nana's Banana Sandwich

Ingredients

U.S.

Metric

Conversion chart

• 2 tablespoon(s) I Can't Believe It's Not Butter!® Spread
• 1 tablespoon(s) firmly packed dark or light brown sugar
• 1/4 teaspoon(s) ground cinnamon
• 1 large banana, thinly sliced
• 4 slice(s) crusty whole grain bread

---

Directions

1. Combine I Can't Believe It's Not Butter!® Spread, brown sugar, and cinnamon in small bowl. Arrange banana on 2 bread slices; top with remaining bread. Evenly spread outside of sandwiches with Spread mixture.
2. Cook sandwiches in 12-inch nonstick skillet over medium heat, turning once, 5 minutes or until golden brown.

A Very Berry Strawberry Sandwich

Ingredients

1 tablespoon reduced-fat cream cheese (Neufchâtel)
1/4 teaspoon honey
1/8 teaspoon freshly grated orange zest
2 slices very thin whole-wheat sandwich bread
2 medium strawberries, sliced

Directions

Combine cream cheese, honey and orange zest in a bowl. Spread bread with the cheese mixture. Place sliced strawberries on 1 piece of bread, top with the other.

Coconut Curry Tofu

Ingredients:

1/2 teaspoon fresh ginger (about 2 slices)
5 cloves garlic
1 onion
2 stalks fresh lemongrass (optional)
3 tbsp olive oil
dash red pepper flakes
1 block tofu, drained and sliced into approx 1 inch squares
1 1/2 tbsp curry powder
14 oz coconut milk
1 cup water
Preparation:

In a blender or food processor, process the ginger, garlic, onion and lemongrass until smooth, adding a bit of olive oil if needed.
Heat the olive oil in a large skillet over medium-high heat and add the blended garlic mixture. Sautee this mixture for 1-3 minutes, then add the tofu and red pepper flakes, stirring gently to mix the tofu with the garlic mixture for another 3-5 minutes, adding more olive oil if needed.

Reduce heat to medium low and add coconut, water, and curry, stirring well to combine. Cover the skillet and allow to simmer for 20 minutes, stirring occasionally.

Milk coconut balls

1 sweetened coconut
1 tin milkmaid or condensed milk or coconut milk
½ cup coconut powder (Copra)
1 sp elaichi powder
Method



Ingredients
Grind sweetened coconut.
Fry it in a pan so that it gets dry. Add milkmaid and keep stirring till it becomes thick.
Now remove this from heat and once it turns to warm, make doing laddu’s by taking little amount of the mixture.
Dust it in coconut (copra) powder.

Banana Curry

Ingredients

• 750g banana (slightly unripe)
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala or good curry powder
• 2 teaspoons lemon juice
• half a glass of milk
• 4 tablespoons double cream
• ½ teaspoon red pepper (chili)
• 30g butter
• some salt

Directions

1. Cut banana in 2cm slices.
2. Add to bananas: milk, cream, garam masala (or curry) powder, chili, lemon (add some salt).
3. Melt butter, add cumin seeds and turmeric, cook at medium low for a couple of minutes, until a fragrant smell develops.
4. Add bananas and their sauce.
5. Cook on a gentle flame until ready (depends on banana's ripeness) — do not overcook.

Suger Bananas

Ingredients:
4 bananas, peeled
sugar
5 tblespoons of melted butter
1 teaspoon curry powder
2 cups smashed corn cereal


Directions
Heat the oven to 450 degrees. Halve the bananas lengthwise, then crosswise. In a bowl, mix the butter and curry powder. Dip the bananas in butter, coat. Roll bananas in the corn cereal; till completely coated and sprinkle with sugar, if desired. Place the banana in a greased baking dish and bake for 10 minutes.

Frosty Clementines

16 large clementines or small

17g/60z/scant 1 cup unrefined caster

sugar 105nl/7 tsp water

lemon juice 2

1. Slice the tops off 12 of the clementines. scrap out the insides. put hollow clementines aside in a refrigerator. Put sugar and water in a pan, heat on low. now boil and stir the lemon juice in. Beat mix with a churner, blender or and ice cream maker. Freeze the mix in a container for 4 hours. Take out Clementine shells and mix. Pack the shells with you frozen mix, now return to the freezer for 30 minuts befor serving.