Oh my lover ‘n me,
oh we’re sugar free…
Actually, we’re
not. Poor sugar, it’s the latest in a
long line of daemon foods – first salt, then fat and now sugar is the devil’s
white spawn. Why is it so hard for
people to understand ‘everything in moderation’?
Himself and I were
discussing this latest tiresome witch hunt; I try not to add too much extra
sugar to things like tea, I’m not particularly a sweet tooth so don’t have
masses of sweet things during the day and desserts are very rare on an average
night. I even prefer sour cocktails to
their sweeter counterparts! But Himself
decided to not have any added sugar (or even fruit) for a week to see how it
went. I’ve read those self-righteous
articles on-line about people who have ‘beaten their sugar addiction!* - what a
bore. So back to Himself. When he got home he was craving something
sweet, but ignored it. We’re also trying
to cut back a bit on alcohol, this is also proving tough, I love a glass of
wine while I’m cooking**!
We had dinner (Mapo
Tofu) which was delicious. I had bought
some bananas on the weekend, and because the Wee Girl is away (bananaholic) there
is still a heap in the bowl. Best do
something with them. How about dessert? I do a cracking ‘Bananas in Butterscotch
Sauce’ which we enjoy occasionally. So I
sauntered out of the room I was in and said to Wa Wa Nee Sugar Free “I guess
you won’t want dessert? Dammit! I knew
you were going to ask that – of course
I want dessert! Okay, says I.
I’ve been watching
way too much English Masterchef lately so lots of chefy presentation has been
going on. Usually the bananas are
caramelised, plopped in a bowl, sauce poured on top with a scoop of ice-cream. Today though, I decided to make it to look
smashing as well.
So I cooked the
bananas in melted butter and brown sugar over a low heat (I always use salted
butter as I think it gives it that ‘salted caramel’ angle.) Once the bananas were caramalised I artfully
placed them on some square white plates we have. I then added passionfruit pulp to the pan
(for tartness) and some cream to turn the butter/sugar into butterscotch
sauce. I carefully scooped some vanilla ice-cream
onto the opposite corner of the plate and trickled (I didn’t drizzle) the sauce
over the bananas. I then rested two dark
chocolate and orange sticks*** against the ice-cream. It looked fantastic (alas, I forgot to take a
picture before we hoed in!!) very posh.
Once we finished
licking the plates it was decided being sugar free and alcohol free would not
make you live longer – it would just feel that way.
Maybe I’ll make it
again tomorrow night – purely for photographic reasons you understand… I would
hate for you all to miss out on how gorgeous it looked, and there are more
bananas, it would be terrible if they went to waste…
*There’s
probably a 10 step program for it now “Hi, my name’s FBJ and I’m a sugaholic”
**I
love a glass of wine when I get home from work, when I’m cooking, with dinner,
after dinner…
***received
the sticks in a Christmas hamper – the good thing about not being a sweet
obsessed family is we always tend to have this stuff lying around waiting for
the perfect opportunity to use them in desserts etc.
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