Sunday, 8 January 2012
Baked Bananas in cream, chocolate sauce and 'licor de Ananaz'.
“The many men, so beautiful! And they all dead did lie; And a thousand thousand slimy things, Lived on; and so did I”. Coleridge, The Ancient Mariner.
Darling Husband cooked lemon roast chicken with roasted parsnips (which deserves it own entry). However, he baked in the Aga from the ‘cooking with an Aga’ book baked bananas (The Aga Bible, Amy Willcock). They come out looking very unattractive, and 5 year old daughter initially dismissed her plate and asked for a ‘raw’ one from the fruit bowl. However, she soon changed her mind when the chocolate sauce appeared and I mashed it all together (minus the liquor of course) for my 3 year old son. After confirming the bananas were indeed ‘dead’ (a current food concern of his – it was fish on Friday night), he tucked in with such silent enthusiasm that daughter decided this must be too good a thing to miss out on and tried some. Silence then all round. I was surprised that husband cooked fruit as this is something he is in principle, opposed too. He scoffed at the 70’s favourite of baked grapefruit that we were once served as a starter a few years ago, so I thought this was sacrilege. The use of novelty booze left over from a foreign holiday many years ago added nothing to the dish. But that is one of the things an Aga does – it’s always on status gets you baking everything.