Ingredients:

• 1 cup all-purpose flour
• 2 tsp. baking powder
• 1/4 teaspoon salt
• 1 to 1.5 eggs beaten
• 1 cup milk
• 2 Tbsp. butter
• 2 ripe bananas, mashed

Directions:

1. Combine the flour, baking powder, and salt in a bowl.
2. Mix together egg, milk, butter, and bananas into a second bowl.
3. Stir flour mixture into banana mixture. Batter will be slightly lumpy.
4. Heat a lightly buttered griddle of frying pan over medium high heat.
5. Pour or scoop the batter onto the griddle. Use approximately 1/4 cup for each pancake.
6. Cook until pancakes are golden brown, 3 to 5 minutes per side.
7. Serve hot.

Note:

Recipe modified from All Recipes.

Bill’s Favorite!

Ingredients:

• 1 1/4 pounds of sea scallops (preferably fresh, dry-packed scallops)
• 1 Tbsp. olive oil
• Salt and Pepper to taste
• 3 Tbsp. butter
• 1 tsp. minced garlic
• 2 tsp. lemon juice
• 2 tsp. chopped fresh herbs (plus more for garnish)
• lemon wedges for garnish

Directions:

1. Pat the scallops dry on both sides with a paper towel.
2. Season the scallops on both sides with salt and pepper.
3. Heat the olive oil in a heavy skillet over the high heat until it’s just smoking.
4. Add the scallops in a single layer and cook for 2-3 minutes per side
5. remove the scallops from the pan and melt the butter in the same, unwashed pan.
6. Add the garlic and cook for 30 seconds. Stir in the lemon juice and herbs.
7. Return the scallops to the pan. Spoon the sauce of the top of the scallops.
8. Garnish with herbs and lemon wedges. Serve immediately.

Note:

This recipe was retrieved from Dinner at the Zoo.

Ingredients:

• 2 oz. unsalted cashews
• 1 pinch of saffron
• 1 Tbsp. mango chutney
• 1 lemon
• 2 Tbsp. plain yogurt
• 1 tsp. smoke paprika
• Salt
• Black pepper
• Olive oil
• 7 oz. paneer cheese
• 1/2 ahead of cauliflower (around 14 ounces)
• 1 knob of unsalted butter
• 1 cinnamon stick
• 3 cloves
• 3 cardamom pods
• 4 cloves of garlic
• 1 onion
• 2-inch piece of fresh ginger
• 2 Tbsp. sun dried tomato paste
• 4 sprigs of fresh cilantro

Directions:

1. Preheat the broiler to high.
2. Put the cashews, saffron, and mango chutney into a pitcher, cover with three cups of boiling water, and leave toimage one side to soak.
3. Finely grate the lemon zest into a large bowl. Add the yogurt, paprika, a pinch of sea salt and black pepper and 1 Tbsp. of oil and mix well.
4. Chop the paneer into 3/4 in. cubes.
5. Break the cauliflower into florets of roughly the same size.
6. Mix the paneer and cauliflower into the yogurt marinade.
7. Add the paneer and cauliflower to a large roasting pan and broil on the middle rack for 12 minutes or until beautifully goldened and gnarly at the edges
8. Put the butter, 1 tsp of the olive oil, cinnamon, and cloves into a large casserole pan on low heat.
9. Bash the cardamom pods and add just the seeds to the casserole pan.
10. Peel, finely slice, and add the garlic. Then cook the contents for a few minutes, stirring occasionally.
11. Peel the onion and ginger. Roughly chop them and then place the, in a blender with the tomato paste and a good splash of boiling water. Whiz to a paste.
12. Add the paste to the casserole pan and stir regularly while it cooks for 10 minutes.
13. Take the cashew mixture that has been soaking off to the side and blend it until smooth. (This might need to be done in batches).
14. Pour this mixture into the casserole pan, bring it to a boil, then leave it to tick away for 5 minutes, stirring occasionally.
15. Stir in the paneer and cauliflower. Season with salt and pepper to you liking.
16. Place the casserole pan into the broiler until golden and bubbling. Stir through and sprinkle cilantro over the top.

Note:

Delicious served with fluffy rice and wedges of lemon squeezed over the top

Note:

Swap the paneer for chickpeas and the cauliflower for squash for a different taste.