Frypan recipes continued
Caramelised bananas withServes 4 Hot Chocolate Sauce and Whipped Cream
4 large bananas
¼cup firmly packed brown sugar 1 teaspoon cinnamon Whipped cream, to serve
Hot chocolate sauce
100g dark chocolate, chopped
30g white marshmallows, chopped 150ml thickened cream
1.Preheat frying pan on setting 4.
2.Cut bananas in half lengthways, leaving the skin on. Sprinkle the combined sugar and cinnamon over the cut bananas. Press gently into the banana.
3.Place bananas, cut side down and cook, uncovered, for about 6 minutes or until the sugar has caramelised and the banana has softened. Serve bananas with hot chocolate sauce and whipped cream.
4.To make the hot chocolate sauce, combine all ingredients in a small saucepan and cook, stirring, over a low heat, until melted.
Spiced Rhubarb and Berry Compote Serves 4-6
2 bunches of rhubarb, cut into 2cm pieces
500g frozen mixed berries ¾ cup sugar
1 cinnamon stick
3 whole cloves
1 teaspoon grated orange rind
1.Combine all ingredients into the frying pan. Cook, stirring gently, on setting 8 until the sugar dissolves. Cover and cook on setting 5 for about 15 minutes or until the rhubarb is tender.
2.Serve hot with ice cream, custard or with your favourite pudding.
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