Hazel's Banana Breakfast

5 bananas
4 tablespoons sugar
2 eggs.

Mash.

Add
2 cups flour
1 teaspoon baking powder
2 tablespoons butter
Dash milk
2 tablespoons honey
Dash more milk.

Stir.

Bake at 180*C until knife comes out pretty clean.

Mrs. Beeton again.

It really was a surprisingly acceptable substitute for milk, though different (less sweet, less white, more filling). Like soy milk substitution, I don't think I'll take up pouring beaten egg into my coffee regularly. 

Yeah, egg in coffee. I needed the conjunction of a fresh-laid egg and nerve. The egg has become easier, fowl houses are fashionable among my friends (and if any of you want to start with bantams I think I know 3 young hens in search of a good home) and so the nerve was provided by the example of my daughters keenly eating raw egg out of bowls this afternoon. For those concerned about the possibility of eggy lumps in the coffee: there were a few, they sank. I left that half inch in the bottom. 

I think I'm more likely to take up still more nutritrious coffee though I might try to do it without boiling either the milk or the coffee. 

NUTRITIOUS COFFEE.
1864. INGREDIENTS - 1/2 oz. of ground coffee, 1 pint of milk.

Mode.—Let the coffee be freshly ground; put it into a saucepan, with the milk, which should be made nearly boiling before the coffee is put in, and boil both together for 3 minutes; clear it by pouring some of it into a cup, and then back again, and leave it on the hob for a few minutes to settle thoroughly. This coffee may be made still more nutritious by the addition of an egg well beaten, and put into the coffee-cup.

Time.—5 minutes to boil, 5 minutes to settle.

Sufficient to make 1 large breakfast-cupful of coffee. 

(This recipe also from Mrs. Beeton's Book of Household Management, first published in 1859-61, now available from http://www.mrsbeeton.com/)

I'm reading Kathryn Hughes' biography of Isabella Beeton, a book better than eggy coffee. 

The Best Baklava in the World.

Today I am thinking of absent friends. Gillian's at the lake with Dave, dogs and a whole lot of work. She developed this recipe. You can make it for me instead of answering the questions I asked if you like.

The Best Baklava in the World

Secrets:
1. Use actual butter: salted is good, unsalted traditional.
2. Use actual honey made by bees.
Don't mess with anything else.

Details:
1. Good Sturdy Base: in greased (with butter) Big Flat Oven Tin lay down 10 layers of buttered filo (melt butter and paint on with a pastry brush).
You're probably going to need most of a pound of butter by the end I suppose, but I've forgotten.
2. (Meanwhile) MIX
750g Walnuts, finely ground, if you can be bothered toasting them it's extra nice. Or pistachio or hazel nuts (not blanched).
250g Sugar (optional)
1/2 teaspoon Cinnamon.
3. Take 1/2 mixture and spread thickly over the 10 layers.
4. Put down another bunch of layers of filo and butter, maybe 6.
5. Put other 1/2 mixture.
6. Put down another 6 layers finishing with butter.
7. Cut into longish diamonds, cut into but not through the bottom layers.
8. Bake at 200* C for 15 minutes. Or until a beautiful light golden brown.
9. While still scorching hot pour over a good amount (1.5 cups) of melted honey.
10. Let cool to allow honey seepage.
11. Finish cutting.