Talia Design

Kai Moana

admin — Fri, 20 Apr 2012 05:42:55 +0000

Summer and seafood go hand and hand. We had loads of fish and kinas this year, both from the whanau and our generous neighbours who would turn up with buckets full for us. We’re only halfway through autumn and already Joe is craving more. Guess he’ll just have to settle for photos of them in the meantime

Banana Bread

admin — Fri, 20 Apr 2012 05:30:48 +0000

We had an absolute ball in Rarotonga. It was awesome catching up with good friends (especially Keren who took amazing care of us while we were there). And we had a lot of really great food. I recommend you go to the Tahiti Cafe if you’re in Raro and get yourself the Fisherman’s Platter. Best sashimi, raw fish etc I have ever had… Or if you’re after burgers, go to the Palace Burgers food caravan by the wharf, childhood fave and still as good as I remembered.

Every morning we were there we started off with freshly picked fruit – pawpaw, mango, bananas, starfruit – and banana bread. So one of the first things I baked when we got back was banana bread. We may not be able to get pawpaw, mango or starfruit easily here in NZ, but banana bread I can do.

Banana Bread:

1/2 cup butter
1 cup sugar
2 eggs , beaten
4 bananas,
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla

Directions:

Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla Pour into greased and floured loaf pan. Bake at 350 degrees for 60 minutes. Keeps well, refrigerated.