Welcome, for those who know me you’ll be aware I have recently made the move back to Kununurra WA with my family to enjoy a Gap Year in the Kimberley before heading back to work after maternity leave. While here in the East Kimberley I’ve decided to contribute to Kalyn Fletcher’s great new project ‘Out of the Ord’ by providing an easy recipe featuring the chosen crop from the Ord Valley for the week.

This week's focus is Bananas, which are grown in the Ord by Lachie Dobson.

Ingredients

• ⅓ cup coconut oil
• ½ cup chia honey*
• 2 eggs
• 1 cup mashed ripe bananas (I used three small bananas)
• ¼ cup milk
• 1 teaspoon bi-carb soda
• 1 teaspoon vanilla essence
• ½ teaspoon salt
• ½ teaspoon ground cinnamon, plus more to swirl on top
• 1¾ cups flour
• ½ cup chopped walnuts

 
Instructions

1. Preheat oven (or BBQ) to 165 degrees Celsius and grease a loaf tin.
2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
3. Add the bi-carb soda, vanilla, salt and cinnamon, and whisk to blend.
4. Switch to a big spoon and stir in the flour, just until combined.
5. Finally, fold in the walnuts.
6. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.
7. Bake for 55 to 60 minutes, or until a skewer inserted into the centre comes out clean.
8. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
9. ​Serve warm with a generous lashing of Ballantyne Chia Butter** for a total Kimberley experience.

Recipe adapted from Cookie and Kate.

Notes
*The ½ cup chia honey can be substituted for regular honey, maple syrup or brown sugar depending on your preference. Available at Kimberley Cafe, Kununurra.
​**Available at Tuckerbox IGA, Kununurra.

​If you're looking for more recipes featuring Banana by me try:
BBQ Banana Fruit Bread
​BBQ Banana, Cinnamon & Chia Scrolls

I'm on the lookout for cupcake recipes and while riffling through old cookbooks, found a recipe for tea cakes that looked promising...
Here is the recipe from the book and some photos of these cute cakes that go well with a bit of jam.

Stove / BBQ:
Pre heat to 215 degrees Celsius.
In the stove 12 patty cases in a metal muffin tray works.
in the BBQ place patty cases in a greased flexy tray on a lamington tray, preferably over the grill element so there's not too much metal touching metal. Do not use the burners directly und the tray.

Ingredients:

• ​1 and 1/2 cups plain flour plus a half of a 1/3 cup (the recipe calls for a 1\2 pound, which is 3 and 1/3 cups from what I goggled and I confess I don't use scales 😳)
• 2 eggs, beaten
• 3 tablespoons sugar
• 2 tablespoons butter
• 1 and 1/2 teaspoons of baking powder
• 177ml of milk (see notes)

​Method: cream sugar and butter, add bashed up eggs then mix, add milk, then mix, mix flour and baking powder together, then sift into butter mixture, mix together. Add vanilla essence, put one tablespoon of mixture into each party case and bake in oven for 10 minutes.

Notes:

• ​Why 177 ml? Because the original recipe calls for a gill and a half... I had to google gill...
• The batter seemed quite thick, the cakes are like a cross between a cupcake and a scone.
• I added vanilla essence to the original recipe, for something extra.
• I didn't add the salt from the recipe - that's right Aunt Mary! ... I don't have table salt in the pantry, I just don't like using rock salt in cakes, seems weird... Add a pinch if you want to go old school.
• If I make them again I will put some cinnamon sugar on top and maybe a couple of bite sized pieces of apple in them, they lack that special something in taste.

A treat for the hungry, a mini cheese and bacon cob loaf for two. 

A word of warning... it is filling, don't eat it too close to dinner time and ruin your appetite like I did.... LOL, I keep forgetting that being pregnant (yep I get the comedy of putting a bun in the BBQ) that you fill up faster and need to eat more often.... oh well, now I know for next time :)
Enjoy!

Ingredients:
- Splash of garlic oil or butter (your choice)
- 1/4 cup onion, diced
- 1/2 cup bacon, diced
- 125 grams cream cheese (Philadelphia)
- 1/3 cup of cream (thickened)
- 1/3 cup of sour cream
- 2/3 cup of shredded cheese
- 2 crusty bread rolls

Method:
1. Preheat BBQ to 150 degrees Celsius;
2. Cup the lid off the bread bun and scoop soft bread out leaving a 1 cm edge;
3. Heat oil or butter and cook the diced onion and bacon until soft and browned;
4. Remove from heat and place in a mixing bowl;
5. Add cream cheese, stir to combine;
6. Add cream, sour cream and cheese, stir to combine;
7. Add salt and pepper to taste
8. Spoon mixture into bun, place the bread bun lid back on top;
9. If using the BBQ, wrap the base in foil (loosely) leaving the top of the bun exposed;
10. Place the bun on the wire cooling rack in the BBQ to cook for 25 minutes; and
11. For the last 5 minutes of cooking place the rest of the bread in the BBQ to crisp it up.

Notes:
If available to you, use the covered elements on the BBQ to prevent burning of the bun and place the bun on the cooling rack furthest away from these elements.

Ingredients:

• 1kg Buffalo Sausages (Parap Butcher if in Darwin)
• 1 medium onion
• 1 small carrot
• parsley & coriander
• breadcrumbs
• puff pastry
• 1 egg, lightly beaten with 1 teaspoon of water
• poppy seeds for sprinkling

Method:

Preheat BBQ to approx. 200 degree Celsius. Combine buffalo, vege, herbs and bread crumbs together in a large bowl. Cut each pastry sheet in half. Place a roll of mixture in centre of each half, brush edges with egg mixture and roll to seal. Brush pastry with more egg and sprinkle over poppy seeds. Cut each roll into 6 mini sausage rolls. Place on cake cooling rack (see picture), and BBQ for 20 minutes or until golden brown.

Notes:

I had a lot of fun cooking these... I don't think I've seen my man-friend as excited about something I was BBQ'ing ever!!!

The coriander I used is from our balcony we call it Bush Coriander (See picture) it's a lot stronger than regular coriander so be careful with the amounts used.