Banana Bread

This morning over a hard-boiled egg and Bodum coffee breakfast Robbie suggested that we bake. ‘The Perfect Cookbook’ was an engagement gift from Jo’burg Fiedmans and, incidentally, the recipe book we had just used to find out the cooking time for a medium to hard-boiled egg. In it we found a tempting selection of brownies, biscuits, cakes and cookies. We eventually settled on the banana bread.

At Pick n Pay the trolly quickly filled: baking power, bicarbonate of soda, two kinds of sugar, two ‘very ripe’ bananas... Then Robbie made another clever suggestion: that we think about dinner as well. So, standing in the fruit and veg section, we paged through the perfect cookbook once again and found a pumpkin soup recipe that we decided would work well as a butternut soup recipe.

And it did.

Very well indeed.

Putting our new kitchen appliances to the test we chopped, crushed, beat and blended our way to two delicious delights. Hearty and wholesome butternut soup for main course and fluffy, full of flavour banana loaf for desert.

The real winner was team work, and as Robbie and I have affirmed this weekend: when it comes to following instructions and assembling things (bread, soup, weber braai, water filter) we make a brilliant team!