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Brazil Nut and Banana Brownie
2 very ripe bananas (8oz/225g flesh)
6 oz (170g) gluten-free flour
2 tbsp cocoa
4 oz (115g) sugar
5 fl oz (140 ml) vegetable oil
5 fl oz (140 ml) water
1 tsp bicarbonate of soda
2 oz (55g) brazil nuts
1. Preheat the oven to 180ºC/350ºF/Gas 4.
2. Mash the bananas in a mixing bowl, then sieve in the flour and cocoa. Add
the sugar, vegetable oil and water, reserving 1 tbsp of the water.
3. Dissolve the bicarbonate of soda in the tbsp of water then add to the
bowl. Mix well then stir in the brazil nuts.
4. Put the mixture in a greased brownie tin and place in the oven. Bake for
40 minutes or until a cocktail stick comes out clean. Gluten-free. Eat
within a day or two.
Backdraft
15ml black Sambuca
30ml green Chartreuse
4 or 5 pinches cinnamon powder
1/2 dozen ice cubes
Pour 15ml green chartreuse into shot glass placed on saucer, layer 15ml
black sambuca onto shot. pour 30ml green chartreuse into highball glass
separately ignite chartreuse in highball glass and pour flaming alcohol over
the shot sitting in the saucer below - igniting shot. Throw cinnamon powder
into flames and then hold empty highball glass above flaming shot while
upturned in order to catch vapour from burning shot. After burning for
approx 5 to 10 seconds trap vapour in highball glass along with ice cubes
and shake, whilst blowing out flames. Patron then consumes shot in shot
glass, inhales captured vapours with straw from highball glass and then
attempts to suck remaining liquid from saucer.
One of my most popular shots in my bartending career and always looks
spectacular with the blue flames and sparks flying into the air when the
cinnamon is thrown into the fire. Guaranteed to test the mettle of any
experienced campaigner
Nick Twist
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