HAWAIIAN SPICE RECIPES

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HAWAIIAN BANANA NUT BREAD RECIPE | ALLRECIPES



Hawaiian Banana Nut Bread Recipe | Allrecipes image

This is a recipe that I put together, out of several different ones. It's very easy and very good.

Provided by SAUNDRA

Categories     Banana Bread

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 2 - 9x5 inch loaves

Number Of Ingredients 13

3 cups all-purpose flour
¾ teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe banana
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
  • In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Nutrition Facts : Calories 234.3 calories, CarbohydrateContent 31.9 g, CholesterolContent 18.6 mg, FatContent 11.3 g, FiberContent 1.4 g, ProteinContent 2.8 g, SaturatedFatContent 2 g, SodiumContent 114.8 mg, SugarContent 17.4 g

POKE BOWL RECIPE - BBC GOOD FOOD | RECIPES AND COOKING TIPS



Poke bowl recipe - BBC Good Food | Recipes and cooking tips image

Poke is a Hawaiian staple and is convenient, nutritious and filling. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi – a Japanese seven-spice mix

Provided by Sophie Godwin – Cookery writer

Categories     Dinner, Lunch, Main course, Supper

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 14

120g sushi rice
2 tsp rice wine vinegar
4 tbsp mayonnaise
1 tsp shichimi togarashi
200g freshest sushi-grade tuna (ask your fishmonger for the thickest slice possible)
1 tbsp sesame oil
2 tbsp soy sauce
juice ½ lime , plus 2 wedges for serving
1-2 tsp chilli flakes
1 avocado , halved and sliced
10 cherry tomatoes (approx 100g), halved
1 sheet nori , cut into pieces
30g macadamia nut , roughly chopped
2 spring onions , thinly sliced diagonally

Steps:

  • Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
  • Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
  • In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
  • To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.

Nutrition Facts : Calories 839 calories, FatContent 53 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 6 grams fiber, ProteinContent 34 grams protein, SodiumContent 2.6 milligram of sodium

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