If you can get the small "finger" bananas, use them whole for this dish. Otherwise, regular Cavendish bananas will do perfectly well. Southeast Asian Bananas in Coconut Milk 1 15-oz (425 g) can unsweetened coconut milk 2 Tbs (30 ml) sugar, or to taste 1/2 tsp (2 ml) salt, or to taste 8-12 small "finger" bananas, peeled, or 4-6 regular bananas, peeled and cut into 2-inch (5 cm) pieces Combine the coconut milk, sugar, and salt in a pot and bring to a simmer over moderate heat. Add the bananas and simmer until heated through, about 3 minutes. Serve warm, chilled, or at room temperature. Serves 4 to 6. ====================================================== Spanish almonds are among the best in the world, a legacy left by invading Moors, so it's no wonder that this dessert is popular throughout the country. Spanish Almond Cake (Torta de Almendras) 2 cups (500 ml) blanched almonds 6 eggs 1 cup (250 ml) sugar 1/2 tsp (2 ml) ground cinnamon The grated zest of 1 lemon Powdered (confectioners') sugar for garnish Butter to prepare the pan Flour to prepare the pan Grind the almonds to a fine powder in an electric blender or food processor, being careful not to turn it into a paste. Beat the eggs and sugar in a bowl until thick and light yellow in color. Stir in the almonds, cinnamon, and lemon zest. Grease an 8- or 9-inch (20-23 cm) springform pan generously with butter and coat with flour. Pour in the batter and bake in a preheated 350F (180C) oven until a toothpick inserted in the center comes out clean, 30 to 45 minutes. Cool on a wire rack before removing from the pan and dust the top with powdered sugar. Serves 6 to 8. [Non-text portions of this message have been removed]
