Savoury Banana gratin

A banana gratin with a twist. A dinner dish your kids will love once their tastebuds have explored the surprising mix of flavours. Also works as a sturdy breakfast before heading out into the cold.

Ingredients:
4 bananas
1 teaspoon of butter
4 slices of white ham
4 teaspoons of mustard
150 ml of liquid cream
1 tablespoon of powder curry
60 g of grated gruyère cheese
Salt
Ground pepper

Preparations:
Preheat the oven to 200°C.
1.) Melt the butter in a pan.
2.) Peel the bananas and pan fry them, whole, 2 minutes each side.
3.) Allow them to cool down for a few minutes.
4.) Meanwhile, spread the mustard on the slices of ham.
5.) Pour the cream in a recipient, add the curry powder, salt and pepper. Mix well.
6.) Place each banana on a slice of ham (mustard side) and roll them delicately.
7.) Place in a gratin dish and cover with cream of curry.
8.) Finally, sprinkle with grated gruyère and bake for 25 minutes until the cheese is nice and golden. Serve warm.

Chicken with Tomato & Cucumber salad

Super tasty, super fast, super easy, super kid friendly, super healthy... what more do you need?

Ingredients for salad:
1 clove garlic
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1/4 lemon, juiced (about 1 tablespoon)
1 cup pear tomatoes, sliced in rounds
1 kirby cucumber, unpeeled, quartered lengthwise and sliced
3 pepperoncini peppers, stemmed and minced
1 tablespoon chopped fresh dill
Freshly ground black pepper

Ingredients for grilled chicken:
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper

Preparation: 
1.) Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste.
2.) Put the garlic paste in a large bowl and stir in the olive oil and lemon juice.
3.) Add the tomatoes, cucumber, pepperoncini, and dill and toss.
4.) Grind some black pepper. Toss again, and set aside.
Preheat a grill pan or nonstick skillet to medium high.
5.) Spray the chicken paillards lightly with the olive oil and season with salt and black pepper.
6.) Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side.
7.) Place each paillard on a plate and serve topped with the tomato-cucumber salad.