Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family. Tana Ramsay

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СКАЧАТЬ wean children off the typical packet of crisps or sticky sweets. I also feel a sense of relief knowing exactly what is in the snacks I’m giving my children.

      These will all last a couple of days if stored correctly in an air-tight container, and the children can even help you make many of them – you have to let them make a mess sometimes!

banana and apple loaf

       A slice of this loaf is a very satisfying treat – the banana makes it a substantial snack and a real energy boost.

       150g/5oz light Muscovado sugar

       85g/3¼oz unsalted butter, softened

       2 large free-range eggs, beaten

       4 medium-sized ripe bananas, mashed

       1 apple, grated

       250g/8oz self-raising flour

       ¼ tsp freshly grated nutmeg

       ¼ tsp cinnamon

       pinch of salt

      Makes: a small loaf of approximately 15 slices

      Prep time: 15 minutes

      Cooking time: 45 minutes

      1 Preheat oven to 180°C/350°F/GM4. Grease and line a 900g/2lb loaf tin.

      2 Cream together the sugar, butter and eggs.

      3 Stir in the mashed bananas and apple and sieve in the flour, nutmeg, cinnamon and salt.

      4 Once well mixed, tip into the loaf tin and bake for 40–45 minutes.

      5 Remove to a wire rack and cool in the tin for 20–30 minutes. Remove from the tin onto the rack and finish cooling completely before slicing.

      6 Serve.

      Tip

      • Also great to have a slice for breakfast!

chocolate crunch brownies

       Naughty but nice is the only way to describe these! Definitely one to keep for special occasions.

       250g/8oz unsalted butter

       425g/14oz golden caster sugar

       4 large free-range eggs, beaten

       100g/3½oz plain flour

       40g/1½oz cocoa powder

       400g/13oz plain chocolate (either chips or a bar broken into small pieces)

      Makes: 24 brownies

      Prep time: 20 minutes

      Cooking time: 30–35 minutes

      1 Preheat oven to 180°C/350°F/GM4.

      2 Melt the butter in a small pan and pour into a large mixing bowl. Add the sugar and eggs, mixing well. Then add the flour and cocoa powder.

      3 Add the chocolate chunks and stir through. Lightly grease a 24cm x 20cm tin and pour in the mixture.

      4 Bake for 30–35 minutes.

      5 Remove from the oven and cut into 2-inch squares. Using a palette knife, remove from the tin and place onto a cooling rack. This helps to stop the brownies over-cooking and becoming a little dry.

      Tips

      • As soon as they are cool, place into an air-tight container to maintain freshness.

      • It’s best to place the chocolate pieces in a bag and hit them with a rolling pin. I prefer to use a bar of plain chocolate broken into chunks, as it helps to make the brownies a little more rugged and you get a lovely chocolate surprise if you bite into a large chocolate bit!

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