Banana cake with chocolate drops

Ingredients:

250g ripe diced banana cut into slices (2 bananas)

1 tighter banana for frying

150g (1 cup) wheat flour

50g (1/4 cup) almond flour

150g sugar (almost 1 cup)

2 whole eggs

120g (2/3 cup) melted unsalted butter

50ml milk (1/4 cup)

60g (1/3 cup) chopped milk chocolate (or in drops)

1 teaspoon of baking soda

1/2 teaspoon cinnamon

1/2 spoon of baking powder

1/2 teaspoon vanilla extract

demerara sugar and cinnamon to sprinkle on top

To fry the banana decoration:

1 tablespoon unsalted butter

Col 1 spoon of sugar soup

Preheat the oven to 170C degrees. Apply the mold release spray (or grease and flour). Fry the banana decoration: cut 1 banana without peel in half lengthwise. Heat a skillet and place the butter in the skillet. When melting, sprinkle with sugar over the butter. When the sugar melts, place the banana over the cut side and let it brown. Turn carefully and brown on the other side. Reserve. Beat the 2 sliced ​​bananas together with the melted butter with a mixer or blender. Reserve.

Put sugar and cinnamon in a large bowl. Mix. Lay the eggs and stir with fouet vigorously. Add the beaten banana with butter and stir to incorporate. Add the vanilla and stir. Sieve half of the wheat flour on top of the mixture, stir, pour the milk, stir and sift the other half of the wheat flour. Add the almond flour (without sifting). Add baking soda, baking powder and chocolate chips. Stir and turn the mixture in the prepared form. Place 2 fried banana slices on top of the dough and place in preheated oven at 170C for 30 minutes. Remove, wait for it to cool, turn it into a board and then turn it back on the serving plate. It can vary according to the taste of each one: chopped nuts, with or without chocolate, orange zest.

Cod lasagna with artichokes

Ingredients for 6 people

1kg desalted cod already thawed

250g (1 packet) lasagna dough

G 420g washed and sliced ​​artichokes

80g sliced ​​green olives

1 grated onion

3 minced garlic cloves

1-liter milk

2/3 cup fresh cream (can be boxed)

4 tablespoons cornstarch

salt, black pepper and nutmeg to taste

3 sage leaves

50g grated Parmesan cheese

Preheat the oven to 180C.

Place the cod pieces already thawed and desalted in a pan with boiling water. As soon as it comes back to a boil, count 5 minutes, remove it from the water, wait for it to warm up and take it in flakes discarding the skin and pimples. Reserve.

Wash artichokes and olives under running water and drain. Reserve.

Place 4 tablespoons of olive oil in a large pot, when it is hot add the onion (squeeze with your hands to remove excess water) and two chopped garlic cloves. After 3 minutes add the cornstarch and stir. Go putting all the milk and stirring with the fouet to avoid lumps. Add the cream and the sage leaves. Season with nutmeg, salt and pepper. Wait to boil, add the cod in chips and remove the sage leaves. Turn off the fire.

Place 2 tablespoons of olive oil in a frying pan and add a chopped garlic clove. Once browned add the sliced ​​artichokes and the olives. Stir and turn off the fire. Assemble the lasagna: start by covering the pyrex with the white sauce. Then put the pasta and the white sauce with cod on top. Over the sauce the mixture of artichokes and olives. More pasta, sauce, artichokes. Sprinkle with grated Parmesan cheese on the last layer. Place in preheated oven covered with foil for 20 minutes. After this time, remove the aluminum and let it brown (another 15 minutes). Serve immediately. Artichokes can be frozen or better still fresh!