You are going to love it!

You will need:

1 cup of butter

1 and 1/2 cups of sugar

6 ripe bananas

4 eggs

2 and 1/2 cups of unbleached flour

2 tsp baking soda

1 tsp sea salt

1 tsp nutmeg

3/4 cup of chocolate chips (optional... but why wouldn't you?)

Makes two loaves. Preheat oven to 350 degrees (180 degrees C) and lightly grease two loaf pans (I use a bit of butter). Melt butter in large mixing bowl in the microwave for one minute. Add sugar, bananas and eggs. Use a hand-blender to mix to a silky liquid. Add salt, baking soda and nutmeg and blend again. Add flour and mix until all lumps are gone. Swirl in chocolate chips with a spoon and pour into two loaf pans. Bake for one hour. Let it cool for 10 minutes before removing from the pans. Try not to eat it all at once.

Enjoy!

I've been making this family favourite for my meat-loving family for years and they LOVE it!

You'll need:

2 cups of basmati rice

3 tablespoons of salted butter

1 tablespoon of extra virgin olive oil

1 finely diced Vidalia onion

2 finely diced jalapeno peppers (with seeds if you like it spicy)

4 inches of grated ginger (I love ginger-you can use less)

2 jars of favourite marinara sauce (Victoria White Linen Collection is my top choice)

1/2 litre of 18% table cream

Lots of baby spinach (add to your preference)

1 and 1/2 cup of chickpeas

1/2 cup of cashew nuts

1/2 teaspoon ground cumin

Gently fry onon in 2 tablespoons of butter and 1 tablepoon of oil until soft. Add jalapeno and ginger. Stir for 2 mnutes over medium heat. Add marinara sauce, chickpeas, cashews and cumin. Simmer on medium/low heat.

Meanwhile, rinse basmati rice and add to 4 cups of lightly salted water and 1 tablespoon of butter. Bring to boil. Stir until water is almost at the same level as the rice. Cover and let sit over lowest heat for 15 minutes.

When rice is ready, finish the sauce by stirring in spinach, table cream and salt to taste, if needed. Serve in bowls over rice. Leftover sauce is even better the next day!

Enjoy!