Fairtrade Fortnight runs from the 24th of February to the 9th of March and I have 3 recipes to share with you from 3 rather gorgeous gentlemen!
Celebrity chefs James Gregory Smith, James Martin and Paul Frangie have all specially created recipes for Fairtrade Fortnight in support of this years campaign.
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They are currently supporting our campaign to “Stick with ?Foncho ?to ?Make Bananas Fair” this Fairtrade Fortnight 2014. Foncho is a Colombian banana farmer who’s coming to the UK this February to ?transform ?the banana industry. ?
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The UK supermarket sector is selling bananas so cheaply that they’re trapping many banana farmers and workers in a cycle of poverty. ?
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Today I am showcasing John Gregory Smith’s Homemade Banana Ice Cream
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Credit: John Gregory-Smith, chef and editor of www.eattravellive.com , is supporting this year’s Fairtrade Fortnight – www.stickwithfoncho.org.uk
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This delicious banana ice cream is Fairtrade and dairy free.
It only uses frozen bananas, which turn really smooth and creamy in the blender. A pinch of cinnamon and a drizzle of sweet agave syrup adds a load more flavour just before serving.
Ingredients ?
• 4 Fairtrade bananas, peeled and roughly chopped ?
• 4 tbsp. agave syrup or a really good Fairtrade runny honey
• 2 tsp. Fairtrade cinnamon
Method
1. Put the bananas into a freezer bag and pop them into the freezer for 4-6 hours, or until frozen solid.
2. Chuck the frozen banana pieces into a blender and blend until smooth. This will take a little time. They will start clumping together like dough, then they go beautifully smooth. Scoop out the banana ice cream and transfer it into a freezer-proof tub. Freeze until ready to eat.
3. Make sure you give the ice-cream 10 minutes to soften before serving, then divide the ice-cream between 4 serving bowls. Top each one with agave syrup and a good pinch of cinnamon and serve the banana ice cream immediately
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Please let me know if you try it and what you think 🙂
TTFN
Debbie
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