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Every Friday, Sofia Wood shares her best cooking ideas on Make it last. This week gives us honey baked bananas. With salty peanut butter toast. We don't know what to add after that. Other than the fact that our Sunday schedule is looking really busy...

This week’s recipes are little snack-size dishes of pure delight, packed full of flavour focused on combinations of sweet, tangy, umami and salty. Quite plainly, really good dishes that I’m craving right now. Enjoy!

/Sofia Wood

Blood Orange Salad With Green Olives

Blood Orange Salad With Green Olives

Oranges and olives is the best combination, there’s something addictive with the juicy tangy oranges and salty olives that has me doing this dish all throughout blood orange season.

Ingredients

2 Tarocco Blood Oranges
1 handful large Manzanilla or Gordal olives with pit
1/2 onion
2 tbsp high quality olive oil
Cracked black pepper
Flaky sea salt
Dried chili flakes
Cress

Preparation

Cut the peel from the oranges with a sharp knife, making sure to remove all the peter membrane and slice into 0,5 cm slices. Crush the olives with the blade of a knife and remove the pits. Chop olives into large chunks. Slice the onion as finely as possible. Arrange the oranges, olives and onion on a large plate and drizzle generously with olive oil, a good sprinkle of black pepper and salt and finish with a scattering of chili and cress just before serving.

Avocado, Pear and Lime

Avocado, Pear and Lime

Try this as a part of your weekend breakfast or lunch. I like to eat this on thin slices of a deep dark rye. In many recipes I substitute lime for lemon and it works equally well but here it really should be the spiciness of lime to complement the pear.

Ingredients

2 avocados
1 large pear
1 lime, zest and juice
Cracked black pepper
Flaky sea salt

Preparation

Finely slice the avocado and cut the pear into large chunks. Arrange the avocado and pear and grate lime zest all over. Press the juice of the lime over the pear and avocado and finish with a generous sprinkle of both black pepper and salt.

Honey Baked Bananas With Salty Peanut Butter Toast

Honey Baked Bananas With Salty Peanut Butter Toast

As close to obsession on a plate I think I’ll ever come. It’s important to have both honey and salt on the bananas, it makes all the difference!

Ingredients

2 bananas
2 tsp honey
Flaky sea salt
4 slices of sesame sourdough toast, or other sourdough you prefer
4 tbsp creamy peanut butter

Preparation

Preheat your oven to 170°C. Without removing the peel, slice the bananas lengthwise and arrange on a baking tray covered in parchment paper. Place skin side down and dot the banana with honey. Bake until fragrant and golden soft, just a couple of minutes really. Sprinkle with sea salt and arrange bananas on toast slathered in creamy peanut butter. Enjoy!


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