If ever proof was needed that I'm the world's laziest bugger then here it is (bookmark this in case proof ever is actually needed in, like, a court of law).



My lovely Mum gave me a journal a few years back with several of her and my grandma's baking recipes hand written into the pages. Since then I've printed and been gifted and stolen and torn from the newspaper hundreds more recipes, folded the pieces of paper and shoved them into the journal with the thought that I'd eventually get around to writing them or pasting them into the book.

It hasn't happened. I have a suspicion it never will. But I kind of like the rustic (read: half-arsed) way it all looks, and the fact that in having to unfold every single sheet to find the recipe I'm looking for, I also rediscover plenty that I'd like to try.

Have you got a journal with lots of pieces of paper shoved into it?
I can't tell you how long I've spent trying to find or create the perfect sweet short crust pastry.
Or maybe I can. Months. Literally every day for months I made pastry until I had it exactly where I wanted it. Almost.

And then this from the pages of the Masterchef NZ cookbook. It's easy and it works and it tastes amazing. So credit where it's due.

I find I need to add just a splash of cold water.


This is potentially the start of something great.



And I can't say a word about it. Yet.
How's this for the ultimate compliment:

I bumped into a Mum I know who looooves banana cake almost as much as I do. She's baked banana cakes untold times over the years and just recently tried this one. Which happens to be my recipe.


And her son (a brilliant 13 year old kid) told her it was the best one he'd ever had!

Ingredients:

125g butter
¾ cup sugar
2 eggs
3 or 4 smashed bananas
1 t-spoon baking soda
2 tablespoons hot milk
2 cups Champion standard flour
1 t-spoon baking powder

Method:

Get the oven up to 180C. Grease a 20cm cake tin.
Zap the butter for 30 seconds in the microwave (or until it's soft but not melted) then cream in the sugar.
Add the eggs one at a time and keep on beating till it's smooth. Add the smashed bananas and stir through.
Separately stir the baking soda into the hot milk. It should froth up! pour the milk into your mixture. Sift in the dry ingredients.
Don't over mix - just fold it all through and then pour it out into the cake tin.

Bake for around 45 - 50 minutes depending on your oven.

Sheesh I love banana cake. Try it.

Sometimes you faff around for ages figuring out how to get baked goods into a certain shape. For example: heart shaped cupcakes.

So, you can make them and then cut the shape out, or you can go to the local supplier and buy molds (oooh, expensive!) OR you can do this:


Unless you've lost your marbles, obviously.

Side note: I am aware that heart shaped cupcakes are not in any way blokey. But I have daughters and if they want heart shaped cupcakes and there's an easy way to make that happen, then that's what's gonna happen. Take it up with them if you have a problem.