It was the old banana problem that 'forced' me to make this dish, you know how everyone eat a lot of bananas and they don't seem get enough of them so you decide to buy a lot of bananas with the consequence of no one eating bananas any more. Never fails.
So here I was with too many bananas getting old too fast and as I'm pretty fed up with banana bread and banana cakes right now, it had to be this. I posted a spicy saffron yoghurt recipe ages ago and have since forgotten about it but when I was standing there looking into my spice box, I suddenly remembered its goodness and decided to make another one but this time with bananas that I fried with fresh ginger, walnuts and chopped mint. So here we are, my solution to the good old banana problem
SAFFRON YOGHURT WITH GINGER, BANANA, WALNUTS AND MINT
500 ml/2,1 cup creamy natural yoghurt
saffron, I think 0,5 g/0,017 oz, about a pinch, is enough but you can adjust it to your won taste
honey, optional
2-3 bananas
a good chunk of fresh ginger
a small handful walnuts, chopped or crushed
10-15 mint leaves, finely chopped
butter
- Mix yoghurt and saffron well and leave to rest. You can add a tsp of honey to make the yoghurt sweeter if you feel like it.
- Slice or dice the bananas, I suggest you slice them, it will look nicer, and chop the ginger finely.
- Melt butter in a pan and fry the banana with the ginger on medium-high heat, when they are a bit golden, add walnuts and mint leaves and stir. Leave to cool down if you want.
- Put yoghurt in small bowls or in glasses, top with the banana mix and serve
All photos and original text copyright: Ilva Beretta 2005-2011. If you re-post a recipe, please give credit and link to recipe on this site. About photos, please contact me. (luculliandelights AT gmail DOT com)
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