Perfect for families and versatile in accompaniments, they are sure to become a favorite in your household.

Polish Homemade Waffles

5 from 1 vote

Recipe by Jan Vasil Course: AppetizersCuisine: PolishDifficulty: easy

Servings

12

servings

Prep time

15

minutes

Cooking time

45

minutes

Cook Mode

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Ingredients

Metric US

• 2.5 cups 2.5 wheat flour (300g)

• 1.5 cups 1.5 milk

• 1/3 cup 1/3 cooking oil (80g)

• 3 medium 3 -sized eggs

• 1 teaspoon 1 baking powder

• 1 teaspoon 1 sugar

• A dash of salt

Directions

• Begin by bringing the eggs and milk to room temperature. Optionally, you can warm the milk slightly to achieve a smoother batter.
• In a large mixing bowl, combine the wheat flour, baking powder, sugar, and salt.
• In a separate bowl, whisk together the milk, cooking oil, and eggs until well combined.
• Gradually incorporate the wet mixture into the dry ingredients, stirring continuously to form a smooth batter.
• Preheat your waffle iron. Once hot, pour in the batter, ensuring not to overfill.
• Cook until the waffles are golden brown and crispy, usually around 3-4 minutes per side.
• Serve immediately with your choice of toppings like powdered sugar, jam, fresh fruit, chocolate sauce, or whipped cream.

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FAQ

This easy-to-make parsley drink not only offers a fresh and invigorating taste but also a host of health benefits, ranging from improved digestion to enhanced immunity.

Parsley Power Drink

0 from 0 votes

Recipe by Jan Vasil

Servings

2

servings

Prep time

10

minutes

Cooking time

0

minutes

Cook Mode

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Ingredients

Metric US

• 1 cup 1 fresh parsley leaves (washed and roughly chopped)

• 2 cups 2 water

• 1 tablespoon 1 honey (optional for sweetness)

• 1 tablespoon 1 fresh lemon juice

• A pinch of salt (optional)

• Ice cubes (optional)

Directions

• In a blender, combine the parsley leaves, water, honey, lemon juice, and salt.
• Blend until smooth.
• Pour the mixture through a fine strainer to remove any parsley bits.
• Serve chilled with ice cubes if desired.

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FAQ

Ingredients for Basic Overnight Oats

• 1/2 cup old-fashioned rolled oats
• 1/2 cup milk (any kind: almond, soy, dairy, etc.)
• 1/2 cup Greek yogurt (or any yogurt of your choice)
• 1 tablespoon chia seeds (optional, for added texture and nutrition)
• 1 tablespoon honey or maple syrup for sweetness (adjust to taste)
• A pinch of salt
• Toppings of choice: fruits, nuts, seeds, or even a sprinkle of cinnamon!

How to Make Basic Overnight Oats

1. a jar or bowl with a tight-fitting lid, combine the rolled oats, milk, yogurt, chia seeds (if using), honey or maple syrup, and a pinch of salt.
2. Stir well until all ingredients are thoroughly mixed.
3. Cover the jar or bowl with its lid or plastic wrap.
4. Place in the refrigerator overnight (or for at least 4 hours).
5. In the morning, give the oats a good stir. If the mixture is too thick, you can add a little more milk to reach your desired consistency.
6. Top with your favorite toppings and your overnight oats are ready to enjoy!

Tips for Making the Best Overnight Oats

• Always use old-fashioned rolled oats for the best texture.
• Experiment with different milk types to find your favorite flavor combination.
• For a protein boost, add protein powder or nut butter.
• The longer you let the oats soak, the creamier they become. If you prefer a chewier texture, shorten the soaking time.
• Customize! The beauty of overnight oats is the endless variety of flavors and toppings you can add. Get creative and make it your own.

Dive into this bowl of goodness and kickstart your day with energy!

Easy Overnight Oats Recipe

5 from 1 vote

Recipe by Jan Vasil Course: Recipe bookCuisine: WorldDifficulty: easy

Servings

1

servings

Prep time

5

minutes

Cooking time

4

hours 

Cook Mode

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Ingredients

Metric US

• 1/2 cup 1/2 old fashioned rolled oats

• 1/2 cup 1/2 milk

• 1/2 cup 1/2 Greek yogurt

• 1 tablespoon 1 chia seeds

• 1 tablespoon 1 honey or maple syrup

• A pinch of salt

Directions

• In a jar or a bowl with a tight-fitting lid, combine the rolled oats, milk, yogurt, chia seeds (if using), honey or maple syrup, and a pinch of salt.
• Mix the ingredients well until they are thoroughly combined.
• Securely cover the jar or bowl using its lid or with plastic wrap.
• Place it in the refrigerator and allow it to sit overnight (or for a minimum of 4 hours).
• The next morning, stir the oats well. If the consistency is too thick for your liking, you can add a bit more milk to adjust.
• Garnish with your chosen toppings and savor your delicious overnight oats!

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Among these, my autumn go-to recipe has to be the Polish Apple Pancakes, or ‘Racuchy z Jabłkami’. This dish is not just a personal favorite, but a beloved treat for my entire family. Every bite encapsulates the essence of fall – the tartness of the apples juxtaposed with the sweetness of the batter, all harmoniously melded together in a delightful pancake.

It’s a recipe passed down through generations, and over the years, it has become synonymous with our family’s autumn gatherings. Whether it’s a Sunday brunch or just a cozy evening snack, these pancakes have a way of bringing everyone together, making our moments even more special. I hope that as you try this recipe, it brings the same warmth and joy to your home as it does to ours.

What is Polish Apple Pancakes (Racuchy)?

Racuchy (pronounced ra-choo-khy) are traditional Polish pancakes that are typically yeast-leavened, making them puffier and airier than the typical American pancake. The name “racuchy” can be loosely translated to “fluffy cakes” or “fritters.” They can be made plain or, more commonly, with ingredients like apples, blueberries, or even savory items. They’re crispy on the outside and soft on the inside, often served sprinkled with powdered sugar, drizzled with honey, or accompanied by a dollop of jam or yogurt.

Where did Racuchy Originate?

Racuchy has deep roots in Polish culinary traditions. It is believed to have been a staple in Polish kitchens for centuries. The exact origins of racuchy are a bit murky, much like many traditional dishes that evolve over time and are passed down through generations.

Regardless of its beginnings, racuchy has become a beloved dish in Polish households and is a testament to the country’s rich and diverse culinary history.

What is the difference between Racuchy and American pancakes?

Both Racuchy and American pancakes are delightful morning indulgences, yet they boast unique characteristics that set them apart:

• Composition and Crafting: At its core, Racuchy incorporates ingredients like eggs, milk or its tangier counterpart, buttermilk, and sweeteners, and often leans on yeast or baking powder for that rise. Apples might make a guest appearance, either finely grated or as small cubes. American pancakes, in contrast, usually call upon baking powder as their primary rising agent, and fruits within the batter aren’t a conventional choice.
• Form and Feel: Racuchy varies in thickness based on individual taste, oscillating between a pancake’s plumpness and a crepe’s slenderness. However, they consistently retain a smaller diameter than crepes. The end product delights with a crispy shell encasing a soft, stretchy heart. American pancakes, meanwhile, are synonymous with a soft, cloud-like consistency throughout.
• Presentation and Pairings: When it comes to the finishing touches, Racuchy often gets a dusting of granulated or powdered sugar. They can stand alone or be paired with a comforting mug of warm milk. In the American corner, pancakes, often piled high, are typically adorned with a pat of butter and generously doused in maple syrup.

Polish Apple Pancakes (Racuchy z Jabłkami) with Fresh Yeast Recipe

0 from 0 votes

Recipe by Jan Vasil

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 250 g 250 (2 cups) all-purpose flour

• 25 g 25 (0.88 oz) fresh yeast

• 250 ml 250 (1 cup) lukewarm milk

• 2 large 2 eggs

• 2 tbsp 2 granulated sugar

• 1 pinch 1 salt

• 2 2 -3 large apples (preferably tart ones like Granny Smith), either grated or cut into small cubes

• Sunflower oil or butter, for frying

• Powdered sugar, for sprinkling (optional)

• Cinnamon, for sprinkling (optional)

Directions

• Yeast Mixture
• Combine sugar and lukewarm milk in a small container.
• Add crumbled fresh yeast to the milk-sugar blend.
• Set aside for approximately 10-15 minutes until bubbles form on the surface.
• Batter Creation
• In a spacious bowl, mix the salt with the flour.
• Pour the bubbly yeast concoction into a well in the center of the flour mixture.
• Incorporate eggs and blend until achieving a smooth consistency. Adjust with more milk if the mixture appears overly thick.
• Allow the batter to rest in a temperate spot, covering with a cloth. Wait for around an hour or until its volume has doubled.
• Apple Preparation
• Depending on preference, either grate the apples or dice them into small cubes.
• If desired, season the apple pieces with a touch of cinnamon.
• Frying Process
• Warm up the butter or oil in a skillet over a medium flame.
• Mix the apple pieces into the batter.
• Spoon portions of the apple-infused batter into the skillet, ensuring space in between each.
• Cook until the underside turns a golden hue (typically 2-3 minutes). Flip over to brown the other side.
• Once cooked, transfer to a plate with paper towels to drain any excess grease.
• Serving Suggestions
• It’s best to serve the apple pancakes while they’re still hot.
• Optionally dust with powdered sugar or a hint of cinnamon.
• Complement with honey, yogurt, or a jam of your choice for an added touch.

Notes

• For a twist in flavor, consider adding vanilla essence or the zest of a lemon to the batter. Raisins or other dried fruits can also be a delightful addition.

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FAQ

Coronavirus is definitely complicating the life of millions of people around the world. Many countries are partially or fully locked. Public life has stopped restaurants, cinemas are closed and people are recommended to practice social distancing.

But people still have to eat right? So what to cook during the quarantine?

Here are my favorite 14 recipes that require a very small amount of ingredients or only few minutes to prepare.

The simplest vegan basil and pine nuts pesto. Delicious and ready in just 5 minutes.

I’ve made the basil pesto a few times in my life. But until now, it was always a regular one made with Parmesan cheese. A few weeks ago I switched to the plant-based diet and therefore I had to adjust my cooking and recipes. When it came to pesto I had to search for the ingredients that are the best for it. After a few trials, I think that I find the best combination. This pesto is refreshing, light, and flavourful.

5 minutes tiger prawns.

I will be very honest with you, this was more an experiment than targeted cooking. I’ve never cooked (actually never held in my hands) a whole prawn, meaning like with head, legs, and those long antennas. For me, it was always too yucky In the past, I also cooked only the frozen ones which were already cleaned and even parboiled. But sometimes you just have to risk it and try out something completely new So I bought the tiger prawns in the supermarket, cleaned them properly and cooked just by using my creativity. Nothing complicated, just a simple recipe and a couple of ingredients. And probably that’s the reason why they turned out so well Simplicity.

15 minutes yellow curry tofu (VeGaN)

This recipe belongs to one of the quickest I ever cooked. It’s so simple that even a complete beginner will be able to cook it on time And why? Because you need only a couple of ingredients, and 3 steps to make it. The first one is to cook the rice according to the instructions on the package. If you fail with that, you should not cook at all (just kidding ). In case you pass the rice cooking test you can continue with the next 2 steps and finish the dish. Have fun cooking and enjoy

Vegan: Quinoa pudding with vanilla, coconut milk, and fresh berries. [VeGaN]

Hold on. Before you start judging me why I used quinoa instead of chia seeds firstly read my comments below or try out this recipe straight away

Firstly, I do not like chia seeds and period. Mainly because it always gets stuck between my teeth or somewhere in my mouth and also I am not a big fan of the slimy stuff.  Secondly, this pudding simply tastes better with white quinoa. It has a very nice texture, and the coconut milk goes well with the gentle taste of white quinoa and vanilla. And once you add a handful of fresh berries and some mint leaves on top, this pudding tastes better than any other one.

Easy broad beans with spring onion pesto for quick, protein-packed summer lunch box which you can make in no time.

I have to admit that I discovered broad beans just recently. In the past, I used to buy and cook only the basic beans, green or yellow ones. Also, I used to cook with canned or frozen beans too. But the older I get the more I appreciate the fresh beans Last but not least broad beans are super duper healthy so it would be stupid not to eat them during the summer season.

Quick vegan cold coconut soup to cool you down in summer time.

OMG, this is definitely my new summer obsession. This soup is so refreshing that it will cool you down immediately. Especially on the hot summer days. Also, it is always good to have a backup recipe when you don’t have any clue about what to cook. This recipe is very easy, vegan-friendly and last but not least it is super fast The preparation time is only 10 minutes and you need only a couple of ingredients.

By the way, if you don’t know what chowder is, here is a short description. Chowder is a thick soup usually thickened with milk or cream, and you can make two varieties – vegetable or seafood one. As I am currently on my 30-day vegan challenge I have chosen the vegetable version made with rice milk. The taste was actually very interesting as the corn and rice milk gave it a very sweet accent (so if you are a sugar person this soup is perfect for you ).

Light, vegan corn chowder with cauliflower and chili for a hot summer body.

Smoked Salmon Tartare.

Lately, it is very hard to find good quality fish in the stores. The once available are visibly not fresh and for sure not suitable for raw eating. But as I still craved a good salmon tartare I decided to experiment a little bit I made one with smoked salmon It turned out very yummy and only an experienced foodie would tell the difference. The recipe is very easy and besides the smoked salmon, it requires only a few ingredients. Small hint before cooking, be very cautious with the salt. The smoked salmon can be very salty so it is better to try it before you add a spoonful of salt into it

Garlic toast with broad beans and goat cheese that your kids will enjoy in spring and summertime.

So the spring is over and the summer has officially started. The era of fresh spring onions, radishes and beets are over. Nevertheless, I am still trying to eat the best seasonal foods, which are available in the markets. Like my new favorite veggie, broad beans. (here is the recipe for broad beans salad with bacon and spring onion pesto).

Four ingredient vegan quinoa salad full of proteins to keep your body looking good in summer.

Friends, this is by far the easiest VeGaN recipe I ever made It requires no cooking skills, only 4 ingredients and around 10 minutes of your time. So in case you are really running out of time or you do not have any energy for cooking left, you should definitely try it out. Also, you will be surprised how refreshing this easy salad is. Last but not least, it will remind you of how amazing the summer is By the way, I can’t wait for that to come…

Polish Faworki – Delicious and easy traditional Polish dessert for “fat Thursday”. (Fánk, fánky).

Each year people in Poland celebrate a so-called “tlusty czwartek” – fat Thursday. The history of this day goes a few hundred years back to the pagans era (the era before Christianity came into central Europe).

In the Christian calendar, the “fat Thursday” is celebrated on the last Thursday before the big lent starts (the lent always starts 52 days before Easter). In Poland and a Christian part of Germany, people on this day are allowed to eat a lot of unhealthy food.

Hello friends, I am back It has been a while since I posted the last recipe. This is mostly because I have been working on some super cool (but still secret stuff ) and also because I took a few days off, you know holidays season

Nevertheless, I am slowly finishing my plans for the next 2 months. The blog will be full of new recipes (I will post one each Tuesday and Friday) and my Instagram page will be packed (daily) with cool photos and stories. So you can look forward to seeing some cool content

Fish fingers sandwich with 2 minute tartare sauce.

Moroccan Lamb Tajine.

I have to say that this recipe is one of my very first Moroccan ones. The dish is full of flavors and textures with a sweet accent. In case you like to experiment in the kitchen then this recipe is perfect for you. It is made from lamb loin chops, dates, raisins and pomegranate seeds and goes best with the couscous. Have fun cooking and enjoy

The perfect Minestrone (VeGaN).

The next recipe on my list is a super easy soup, an Italian classic called Minestrone. Minestrone does not have a specific recipe and you can cook many versions of it. Some of them are vegetarian, some contain meat or are based on chicken stock. But the base of Minestrone is vegetables. You can use every kind of vegetable you have in season, all the beans (but I still recommend the red ones for the color) and you can thicken the soup with rice or pasta. It’s all up to you

I used to eat letcho (lecso) almost every Saturday during summer when I was a kid. I liked the taste of the cooked veggies and especially sausages or bacon which my mum added into it. On the other hand, I never liked the tomatoes and especially the tomato skin. This changed only a few years back when I started to make letcho at home. I learned how to cut and cook the tomatoes so the skin is not disturbing and I can fully enjoy it. And as a result, I again have letcho in summer almost every Saturday, just 20 years later

The recipe for quick traditional Hungarian letcho below is my most favorite version. I know that you can make other kinds of letcho too, but this one is the closest to the very traditional Hungarian one and the one I used to eat in my childhood.

Quick traditional Hungarian letcho to fill you up in hot summer weeks that saves you time and money (lecso).

Quick traditional Hungarian letcho.

4 from 9 votes

Recipe by Jan Vasil Course: BreakfastCuisine: HungarianDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

30

minutes

This recipe is my most favourite letcho recipe, which I used to eat as a kid.

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Ingredients

• 2 onions

• 2-3 white peppers

• 3 ripe tomatoes

• 1 tablespoon of vegetable oil

• 1-2 eggs

• 200g of smoked sausage sliced into thin slices (you can also use smoked bacon cut into smaller cubes)

Directions

• Peel the onions and cut into smaller cubes. Heat up a pot or a deeper saucepan, add 1 tablespoon of vegetable oil and add the onions. Bake until golden for 6-7 minutes and then add the sliced sausage (or bacon).
• Meanwhile, cut in half and deseed the white peppers. Slice into 1cm thick slices and then add to the roasted onions and sausage. Roast for 3-4 minutes.
• Quarter the tomatoes and then cut each piece into 3 parts. (thanks to this step the tomato skin will be not disturbing while eating)
• Add the tomatoes into the pot, stir well and cook for 15 minutes on a medium heat.
• Once the veggies are well cooked and the peppers are soft, add the eggs and cook for 2 minutes.
• Season with salt to your taste and serve with fresh bread.
• Enjoy

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FAQ

If you like this recipe and would like to see and try another one I strongly recommend my Hungarian crackling scones.

Often the naming of the dish talks about its origin. Take English breakfast for example – you hear the name and you know that it’s a type of breakfast cooked and served typically in England region. Whenever you hear Weiner Schnitzel you know it’s a thin pork schnitzel, deep fried in bread crumb coating, typically served in Austria, Vienna. French baguette it’s a type of bread made in France. You get the idea, right?

And then there are foods, where naming has nothing to do with where the dish comes from. When I first came to Poland I’ve discovered, that pierogi ruskie (russian dumplings) have nothing to do with Russia and de-vollaile doesn’t really come from France, as the name would suggest.

Below recipe belongs to the second category. Usually made with white beans and it’s called Beans Breton style (fasolka po Bretonsku in Polish). It has nothing to do with Breton region. I’ve made my own variation of it, made from chickpeas. It’s a type of tomato stew, with becon, sausage and chickpeas. I make mine in batches during summer, when there is an abundance of fresh tomatoes, and freeze it for colder months. It’s pefect for filling breakfast, or lunch.

Easy Polish chickpea Breton style (cieciorka po bretonsku), the most fulfilling food for your breakfast or lunch.

Recipe: Easy Polish chickpea Breton style (cieciorka po bretonsku), the most fulfilling food for your breakfast or lunch.

5 from 2 votes

Recipe by Jan Vasil Course: Lunch, BreakfastCuisine: PolishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 red onion

• 150g of smoked bacon

• 400g of smoked sausages (sliced)

• 1L of passata

• 500g of canned chickpeas

• 2 bay leaves

• 5 pieces of all spice

• 1 tbsp of dried marjoram

• salt and pepper to taste

Directions

• Heat up the large pan and fry bacon previously cut into small pieces.
• Dice the onion and add to the bacon. Lightly fry the onion.
• Add sliced sausage and fry for 2 more minutes.
• Add all bay leaves, allspice, marjoram, chickpeas. Add passata in the end. Cook on medium heat for 45min.
• Salt and pepper to taste.
• Serve warm, with bread or on its own.

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Firstly, I do not like chia seeds and period. Mainly because it always get stuck between my teeth or somewhere in my mouth and also I am not a big fan of the slimy stuff.  Secondly, this quinoa pudding simply tastes better with white quinoa. It has a very nice texture, and the coconut milk goes well with the gentle taste of white quinoa and vanilla. And once you add a handful of fresh berries and some mint leaves on top, this pudding tastes better than any other one and it’s vegan.

Quinoa pudding with vanilla, coconut milk and fresh berries.

Quinoa pudding with vanilla, coconut milk and fresh berries. [VeGaN]

0 from 0 votes

Recipe by Jan Vasil Course: Breakfasts, Recipe book, Sweet treats, VeGaN mealsDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Healthy quinoa pudding recipe, very easy to make.

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Ingredients

• 2 cups canned coconut milk

• 1 large vanilla bean

• 1 teaspoon vanilla extract

• 1/4 cup coconut sugar

• pinch of salt

• 1 cup cooked quinoa

• 2 tablespoons of shredded coconut

• 1 tablespoon of almond slices

• a handful of fresh berries

Directions

• Place the quinoa into a fine mesh colander and rinse under running water for 30 seconds. Combine the quinoa and water in a pot (or a saucepan) and bring to boil. Then reduce the heat and cook the quinoa uncovered for 15-20 minutes, or until all the water is absorbed. When quinoa is done, remove from heat, cover, and let the quinoa steam for 5 minutes.
• Cut the vanilla bean lengthwise and scrape out the seeds. Set aside the seeds and the pod. 
• Combine the coconut milk, coconut sugar, salt, vanilla seeds and the pod in a pot and bring to a simmer. Add the cooked quinoa and stir. Reduce heat to low, cover the pot slightly, and cook for about 10 minutes stirring every few minutes. 
• After a while, the milk will reduce and thicken. 
• Remove the vanilla pod from the pot, remove the pot from the heat and set aside to cool slightly. 
• Split the quinoa pudding into the bowls and place into the fridge to cool completely. 
• Sprinkle each bowl with shredded coconut, sliced almonds and fresh berries on top. 

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Majority of people eats the smocked mackerel just with a slice of bread. On the other hand, there are many other ways of how to eat it. One of them is to make a smooth paté from it. And I can tell you honestly, that if you never had it before you will love it from the first bite The recipe is super easy and the only thing you need is a food processor. Have fun cooking and enjoy

PS: as I am very much bored of winter, I have decided to start to prepare more springy and fresh recipes Last but not least I want to say that have a good glass of white wine next to the paté. You will enjoy it even more

The best smoked mackerel paté

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The best smoked mackerel paté

0 from 0 votes

Recipe by Jan Vasil Course: Breakfasts, Recipe book, Small bitesDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Total time

10

minutes

Very easy and tasty smoked mackerel paté

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Ingredients

• 200g of smoked mackerel meat

• 100g of Philadelphia cream cheese

• 20g horseradish sauce (or freshly grated horseradish)

• 30g of butter (at room temperature)

• juice for 1/2 of a lemon

• 20g of fresh parsley leaves

• 50g of mayonnaise

• salt & pepper

Directions

• Take out all the bones from the mackerel meat and discard the skin. Place in a food processor.
• Add all the leftover ingredients and mix well o a high speed. Your paté should have a smooth consistency without any bigger pieces of mackerel meat.
• Season with more salt & pepper if needed.
• Serve on top of grilled baguette slices and enjoy

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If you would tell me before that I can make bread from tomatoes, I would probably laugh at you Today I know that it is possible. The bread is so delicious that I could eat it just like that several times a day.

The preparation is quite easy and you can do it two ways. In the first one you can use canned tomatoes and in the second one, you go for the fresh ones. But if you ask me I would definitely recommend using the fresh tomatoes. They will give much more flavors and brighter red color to the bread than the ones from the can. The only thing you have to do with them is to skin them in advance.

Easy and healthy tomato bread recipe (VeGaN)

Easy and healthy tomato bread recipe [VeGaN]

0 from 0 votes

Recipe by Jan Vasil Course: Breakfasts, Recipe book, Sweet treats, VeGaN mealsCuisine: PolishDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 4 ripe fresh tomatoes, skinned and quartered

• 1 banana

• 1/2 cup vegetable oil

• 1/2 cup caster sugar

• 2 cups of flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon powdered ginger

• 1 teaspoon cinnamon

• salt

Directions

• Place the skinned and quartered tomatoes into a pot and bring to boil, then reduce the heat and cook for 8-10 minutes. Push through a sieve and transfer to a taller container or blender.
• Add the banana, vegetable oil, sugar and blend until you will get a smooth cream.
• In a separate bowl mix together all the dry ingredients and then add wet ingredients into it. Stir gently only to the point when all the ingredients are well combined.
• Transfer to a baking dish and bake in a preheated oven at 180°C.
• Serve warm or cold, with coffee or black tea.
• Enjoy

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