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Banana marmalade

Hello,

I don’t remember to find banana marmalade on any supermarket here in Spain, so I decided to cook it for myself. This marmalade is really awesome, try on your breakfast and you will start your day absolutely full of energy and good mood, with a double pleasure: the incredible taste and the satisfaction of eating something cooked by yourself:

Ingredients (for a 400 gr jar):

  • ½ kg bananas
  • ½ lemon
  • 150 gr sugar

Cut the bananas in small pieces. Place the bananas in a bowl, add 150 gr of sugar. This sugar not only will give sweet taste but also will preserve the marmalade. Add the juice of half lemon. Mix until well combined and let rest for at least 2 hours.

To sterilize the jar and its cover put them on separate pots with boiling water, maintain in boiling water for some minutes.

Add the banana and sugar to a pot, set on the fire and move them so the mix don’t stuck to the pot. After some minutes banana will be soft, crush them while moving. When the marmalade is getting a dense texture shutdown the fire.

Add the marmalade still hot in the jar until filling it, clean the edges and cover. Turn down the jar in order to vacuum, let stay in this position until it’s cold.

Banana marmalade

The music in the video (Airport Lounge) is composed and belongs to Kevin MacLeod (http://incompetech.com)

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Banana omelette

April 27, 2012 1 comment
Hello!
This omelette has a very uncommon ingredient on non-dessert recipes: banana. And at the end there is a myriad of flavours really interesting, sweetness from the bananas, some acid from tomato; sometimes you will taste them separately some times together.
Ingredients (for 2 people):
  • 4 eggs
  • ½ red and green pepper
  • 2 bananas
  • 1 small onion (or ½ onion)
  • 1 tomato
  • 3 garlic cloves
Use less than half red and green pepper, cut onto stripes and then cut stripes in several pieces. If you prefer you can use eggplant instead of peppers. Chop one onion, or half it it is a big onion. Grate one tomato, first cut it in half, then grate each part until there is only the skin. Cut onto slices 2 bananas.
Add olive oil in a pan, then add onion and peppers, grated tomato, 3 crushed garlic cloves, some salt and ground pepper. Stir it and cook for 5 minutes. Then add the bananas, and keep stiring frequently, cook for 5 minutes more.
While the bananas are cooking, whisk 4 eggs in a bowl. When the bananas and other ingredients are cooked, put them together with whisked eggs in the bowl. Add some olive oil in the pan and add the egg mix. Insert a spatula in the borders of omelette to help the egg cook faster. When there is almost no egg liquid it’s time to turn the omelette, I use a pan lid, add a bit of oil in the lid so the omelette will slide easy. Put the lid over the pan, quickly turn the pan, and then let slide the omelette back to the pan.
Now turn the omelette some more time until is cooked as you like, and it is ready.
This is a nice recipe to eat just after cooked or even cold, so it is a good choice also for your tupperware stuff, or for a picnic.
Banana omelette
Music in the video (Airport lounge) is compose by Kevin MacLeod (http://incompetech.com)
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