Hannah’s Banana Pancakes

Pncakes with Logo. Image shows two plates on a black worktop which each have 2 pancakes on covered in maple syrup. The left hand plate of pancakes has a few raspberries on top.

These sweet breakfast pancakes are deliciously simple to make with just 3 ingredients. This recipe is also quick as the pancakes don’t take long. This is a favourite Sunday morning breakfast for Hannah, particularly with lots of maple syrup and some raspberries to finish off the pancakes – the tartness of the raspberries is the perfect contrast to the sweetness that the bananas bring to the pancakes. You can, however add whatever toppings you like – may we suggest whipped cream, caramel drizzle, or perhaps chocolate chips? These pancakes are also really filling, and we truly do find that 1 banana, making 2 pancakes, is more than enough!

Ingredients (1 portion/2 pancakes)

Ingredients for Banana Pancakes with Logo. Image shows 2 bananas, 2 eggs, some flour in a small bowl, a few raspberries in a small bowl alongside a red whisk and a bottle of maple syrup on a black worktop.
  • 1 banana
  • 1 egg
  • 2 tbsp flour
  • 2 knobs of butter

Method

  1. Mash the banana
  2. Crack the egg into the mashed banana and whisk together
  3. Add the flour and mix together
  4. Place a knob of butter in the pan to grease the pan
    • We use a piece of kitchen roll to quickly and only lightly grease the pan, but if you do this be careful not to burn yourself
  5. Add half the mixture to the pan
  6. Wait for the underside to brown slightly (the pancake should feel a little bit firm when ready) and then gently flip the pancake over
    • If the pancake feels quite wobbly when you try and flip it, and doesn’t stay on your spatula, give it a minute or so more to cook
  7. Cook the other side of the pancake until it is also firm enough to flip
    • When the pancake is ready it should be firm all over but still squidgy on the inside
  8. Repeat steps 4-7 for the second pancake
  9. Add whatever toppings you would like
    • As we mentioned above, and as you will see in the youtube video, we love some maple syrup (who doesn’t?!) and raspberries to top our pancakes, but feel free to use whatever you fancy
    • The beauty of these pancakes is that they are also yummy on their own without any toppings!
  10. Finally, enjoy!!!

Hannah’s Banana Pancakes | Gloriously Simple, Gloriously Good!

Frederika’s Tartare de Boeuf au Couteau | Hand-Cut Steak Tartare

Tartare de boeuf au couteau. Image showing finely hand-chopped fillet steak with an egg yolk in the centre and small bowls containing the seasonings on the side - one with finely chopped gherkins, one with finely chopped capers and the third with finely chopped onions.

This dish is one of our favourites whenever we’re in France or Luxembourg and it’s far easier to re-create at home than you might think. The words ‘au couteau’ refer to the steak being hand-cut with a knife.

The most important element is the quality of the meat. You need good quality, fresh, tender and lean fillet steak for that melt-in-the-mouth taste. This actually makes it a good low-fat meal, too, especially if you accompany it with a side salad (though we do love to go traditional and have ‘frites’ – chips / fries – on the side). It is also a very filling meal due to the high protein content.

There is no cooking involved, but you do need to allow yourself an hour or so to patiently hand-slice the meat. Do not be tempted to bypass this step by buying minced meat or putting your meat through an electric mincer.

It is up to you which exact seasoning ingredients you want to add. In Parisian restaurants, they often serve it ready seasoned with egg, gherkins, capers, onions and tomato ketchup and/or Worcester sauce. Frederika can’t stand either of those last two ingredients and, although she will eat it ready seasoned in restaurants if they won’t serve it any other way, she usually asks for them to bring the ingredients and let her season the meat herself.

The recipe we share here is how Frederika seasons hers – feel free to experiment with the additional seasonings and decide what you prefer for yourself.

Important note about the capers:

We always use capers preserved in salt, not vinegar. These are quite tricky to get in the UK, but it’s worth persevering to find the right ones, as capers preserved in vinegar have a very different taste. Though if you do prefer a more acidic balance to the dish, feel free to experiment and use ones in vinegar.

We tend to find the capers preserved in salt either on Amazon (sometimes) or on Italian grocery websites such as Nifeislife.

Tartare de boeuf au couteau. Image showing finely hand-chopped fillet steak with an egg yolk in the centre and small bowls containing the seasonings on the side - one with finely chopped gherkins, one with finely chopped capers and the third with finely chopped onions.
Tartare de Boeuf au Couteau | Hand-Cut Steak Tartare

Ingredients (for 4 people)

  • 3-4 good quality lean fillet steaks (it depends how much meat you want to eat!)
  • 4-6 cocktain gherkin
  • a handful of capers (see important note about capers, above)
  • one small onion
  • 4 egg yolks
  • sea salt flakes (or fine, whichever you prefer) – to taste
  • freshly-ground black pepper – to taste

Method

Cutting the meat – the most important step:

Using a good quality sharp knife (this is the one we like to use), finely chop the steaks. Allow a good hour to do this.

Cut thin strips of steak, about 2mm thick, then lay each strip down and cut it into thin strips lengthways, about 2mm each again.

Once you have a good few ‘matchstick’ style fine strips of beef, bunch them together and cut them horizontally so you get tiny ‘minced’ pieces of beef, about 2mm squared.

Preparing the other ingredients:

Finely chop – separately – the capers, gherkins and onion, and place them into small serving dishes/bowls.

Separate the eggs and keep each yolk separate.

To serve:

Separate the finely-cut meat into four equal portions and place them onto plates as small mounds with a crater at the centre of each.

Place one egg yolk at the centre of each mound.

Serve everything else at the table, so each person can add as many of the seasonings as they wish to their own dish (alternatively, each plate could have small mounds of onion, gherkins and capers next to the mound of meat). All ingredients then need to be mixed well into the meat, which is best eaten straight away.

Tartare de boeuf au couteau – hand-cut steak tartare | Gloriously Simple, Gloriously Good!

Creamy pistachio and pancetta pasta

Pancetta pistachio cream pasta

This delicious pasta dish was inspired by one of many mouth-watering meals we had in Sicily on a family holiday in 2016. Pistachios were found on just about everything (even spaghetti alle vongole!). This particular dish was really memorable – because it was simply heavenly, but also because of the location we ate it in…

We were at Bellavista Ristorante, a seafront restaurant on the North-Eastern tip of Sicily, in Torre Faro, near Messina – the very tip of the island, in the Strait of Messina, from where you can see across to Calabria.

In the photos below, you can see Hannah on the beach in Torre Faro, with Calabria a short distance away across the Strait, followed by the original creamy pistachio and pancetta pasta dish we ate in the restaurant.

So, nearly four years later, while having fun experimenting in the kitchen and creating recipes under the ‘Cooking with my daughter’ part of this blog (see also our Instagram account for photos, reels and live videos!), we decided to finally re-create this amazing yet incredibly simple dish.

In our recipe, we used home-made orecchiette (mixing up our regions, as orecchiette are from Puglia, but that’s ok – they work well with this sauce) – watch this space for the orecchiette recipe. They are remarkably simple to make. Meanwhile, take a look at our quick preview reel on Instagram.

Creamy pistachio and pancetta pasta sauce – Ingredients

(for 4 generous portions)

  • 200g diced pancetta (unsmoked)
  • 500ml single cream
  • 150g ground pistachios (we use the nut chopping/grinding attachment on the Nutribullet, which does this in seconds)
  • fine sea salt – to taste

Pasta – which one, and quantities…

Use a short pasta of your choice. We used home-made orecchiette (recipe coming soon!), but lots of different types of short pasta will work. For 4 generous portions, as a single-course meal, you will need around 500g of dry pasta.

If you are being more traditional and having this dish as a ‘primo piatto’ to be followed by a meat or fish dish, you’ll want to roughly halve the portions for the pasta and the sauce.

Method

Place a large pan of water over a high heat and add a generous amount of coarse sea salt (about a handful) and a few drops of vegetable oil.

While the pasta water comes to the boil, prepare the creamy pistachio and pancetta sauce:

In a large sauté pan, fry off the pancetta over a medium heat until it has browned and crisped off.

Drain off most of the fat, then reduce the heat to low and add the cream to the pan. Stir from time to time and, once the cream is simmering, stir in most of the pistachios (save about 25g for sprinkling later). Check for taste and add a little bit of fine sea salt if needed.

Once the water is boiling, cook the pasta to your liking (is there any other way than ‘al dente’?!). Once cooked, drain and add to the sauce in the sauté pan. Stir through with the low heat still on, then take off the heat and serve.

Sprinkle the remaining ground pistachios over each portion.

Pancetta pistachio cream pasta

Creamy pistachio and pancetta pasta | Gloriously Simple, Gloriously Good!