I have been watching them all day long. A group of ants found this big, dead insect on the floor and decided that this would make for great munching by the Big Girl. And so the journey began. They have carried their load across the floor and up the wall to the window sill which is a meter above the ground. And, as I walked to my office to type this, I glanced their way and saw that they had just made it to the top. I felt like cheering!
It reminded me of a quotation I passed around yesterday. It is by one of my heroes, Walt Disney, and it reads, "First, think. Second, believe. Third, dream. And finally, dare!"
Well, that's how I feel today. I have thought. I have believed. I have dreamt. And now it's time to dare. We have taken on a few great challenges and I am confident that they will be the start of even greater things. I was out shopping today for various bits to enhance the presentation of my culinary creations, and now feel 'armed' to do the job. We are catering for three large company functions, and we realise that our success will influence the mark our client leaves on their clients. Like those little ants, we have come a long way in a short while, and I believe that the reward will be fulfilling! The heat is on, and I like HOT!
Thought I'd share a recipe with you in celebration of my victories and to celebrate my big passion - food. Hmmm, let's see... OK, why don't we try this one - I prepared it last night for a group, and it was yummy!
Fried Bananas served with Ginger Caramel Sauce
Serves 4-6
Ingredients
4-6 ripe bananas
egg, beaten
70g ground pecan nuts
40g bread crumbs
Sauce
20g butter
140g white sugar
15ml rum
40g grated ginger
200ml coconut milk
Method
1. Cut the bananas in half lengthwise.
2. Dip each half first into the egg and then coat in a mixture of the pecan nuts and bread crumbs.
3. Deep fry bananas until golden brown.
4. To make caramel sauce, melt butter and sugar in a saucepan. Allow to caramelise slowly.
5. Then add rum, grated ginger and coconut milk. Allow to boil until mixture is slightly thickened.
6. Pass through a sieve to remove ginger.
7. Serve sauce with hot bananas and a scoop of vanilla ice-cream or a blob of double thick cream.
"Sophia Lindop" - passionate about "easy South African recipes"
Your recipe sounds absolutely lovely. I can't wait to try it out! It sounds just the thing to support the cricketers in the West Indies.
Posted by: Helen Palmer | Mar 16, 2007 at 06:22 PM