Ruth (Phoebe’s Mum) gave me this recipe which we had when I visited at some point in the past.
Serves 4
Preparation Time: 16 mins
Cooking Time: 25 mins
Ingredients:
8oz basmati rice (Ruth cooks hers first and then adds to the meat)
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
8oz minced lamb or beef
1 tsp ground cumin
1 tsp ground or fresh coriander
1 1/4 pt veg stock
4 1/2oz dried apricots sliced (optional)
2 courgettes, chopped
2 tbs chopped fresh mint
Method:
Cook rice until tender and set asside. Heat oil in large shallow pan and cook the onion and garlic for 5 minutes. Turn up the heat, add the mince and fry until it browns. Add the spices, pour over some stock and simmer for 2/3 mins until the stock has gone. Stir in cooked rice, apricots + courgettes, remaining stock and bring to boil. Cover and cook over low heat until everything is well mixed and absorbed (around 10/15 mins). Season to taste, stir in chopped mint and serve.
Add, the eggs, sugar and butter in the blending machine until you get a nice paste. In another bowel sift the flour, bicarbonate of soda and salt together. Add the banana paste together and mix well using a spoon (or hands if you like……no really!). Pour into the cake tin. If using the round ring cake mould, bake for 40 minutes at 180C. I used a loaf pan which cook about 50 minutes at 180C. Test the middle of the cake to check if it’s cooked before removing from the oven……