Love banana bread? Great. You can get the same flavor with this muffins that bakes a whole lot faster and already portioned.
This muffin can be dessert, snack or breakfast for kids as well as adults.What can be more ideal for week days, full of school and work.
I have used chocolate cause it is my baby’s favorite sweet in the whole world. But if you want to make it a little bit healthier, can also add chopped nuts or you can leave out either the chocolate or the nuts.
All the dry ingredients in one large bowl
- 230 grams ( 1 cup) white all purpose flour
- 100 grams ( 1/2 cup) of white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 0,5 gram vanilla in powder( 1 teaspoon of pure vanilla extract)
- 1/2 teaspoon ground cinnamon
- 100 grams Dark chocolate chopped
All the wet ingredients in another large bowl
- 2 eggs
- 3 large mashed ripen bananas
- 100 grams (1/2 cups) butter melted and cooled to a room temperature
- Icing sugar for garnish
- Preheat your oven to 150°C /302°F
- Line a twelve cup muffin pan with paper liners or just spray with oil or butter them and set aside
- Put all the dry ingredients in a bowl and mix well
- Put all the wet ingredients ( starting from the eggs beaten, mashed bananas and melted butter) in the other bowl and mix well
- Put the wet ingredients to the dry and stir until smooth. Be careful not to over mix it or the muffin will be though but it must be homogeneous
- Use an ice cream scoop or two tablespoons to distribute the batter evenly in the muffin pan
- Cook for 40 minutes / until a tooth pick comes out clean
- Let cool for 10 minutes garnish with icing sugar and ENJOY
Me and my daughter have made fresh bread at home for the first time. She has this cooking class she takes in school, so she has already baked bread. But at home it is the very first time and it’s her idea.
I am very happy with the result, and I would like to try with other kinds of flours. This could be my future project.
This is a basic white bread that bakes up deliciously golden brown. I enjoy the aroma of freshly baked homemade bread in my kitchen.
- 15 grams compressed yeast
- A little bit of warm water
- 300 grams water at room temperature
- 20 grams olive oil
- 10 grams white sugar
- 10 grams salt
- 800 grams ( 6 cups )of white flour 00 ( some for dusting )
- A hand full of sesame seeds
- Prepare a big bowl
- In another small bowl dissolve the yeast in a little bit of warm water and set aside
- Mix the room temperature water with the rest of the ingredients,except the flour, in the big bowl that you have prepared earlier and mix well
- Add a small amount of the flour at a time and mix using a hand mixer or an electric mixer
- After putting in half of the flour incorporate also the dissolve yeast and continue adding the flour in small amounts until you finish it
- Now incorporate with your hands, if the dough is sticking add a little bit of flour
- Now take it out of the bowl.Put it on your work table and work on the dough until it is smooth and homogeneous about 10 minutes
- Put the dough in the previous bowl coated with oil, cover with a damp cloth and put it where there is no draft for about two hours
- After two hours, deflate the dough, form it on to your preferred shape/ size on your baking tray, sprinkle some of the sesame seeds over, cover it with a damp cloth and let it rest again for an hour.
- Heat the oven to 200 degree Celsius 395 degree Fahrenheit
- When the dough run its course bake it in a preheated oven for 35-40 minutes or until you knock the bottom of the bread with your hand and hear a hollow sound.
- Let it cool down and ENJOY it how ever you desire.
Transform a bowl of fresh red currants into gleaming jars of Red Currant Jelly.
Like I said another recipe with fruit. These red currants came from my garden and I didn’t know what to do with them, because they are a lot and kind of tarty to be eaten by them selves. So I just sprinkle some sugar on them and eat them. Then I thought why won’t I make a jam, and I did.
Currants naturally possess a perfect combination of pectin and acidity, which ensures a good jell without the need to add commercial pectin. The result is a delicious jelly with a color as brilliant as that of the fruit.
They are actually filled with vitamins, minerals and antioxidants that are key to looking youthful, feeling great and keeping healthy and nourished.
They are sweet yet immensely tart berries, with similar flavor to blackberries. Compared to other berries, red currants are not that popular as they are too tart to eat by themselves. However, they are not to be tossed aside, they do contain several health benefits and are rich in antioxidants, as most berries are. Their beautiful appearance and striking color make them popular decorative pieces and garnishing items in different cuisines.
Red currants are often made into jams, as well as being used in various desserts, drinks and also in alternative medicine.
- 1,200 grams ( approximately 8 cups)of red currants washed and stemmed
- 400 grams ( 2 cups) white sugar
- 1 lemons
- sterilize a jar/s of your preferred size ( I reuse three jars of honey) by placing them in a large sauce pan, completely covered with water. Bring to a boil over high heat. Once the water reaches a full rolling boil, begin timing and boil the jars for 15 minutes.
( useful tip: Do not boil the canning lids as this can harm their adhesive rings. Instead, add them to the hot water after you turn off the heat when the jars have finished boiling.
- Place the washed currants in a non-reactive pot (no cast iron unless it is enameled, and no aluminum). Cook, stirring constantly, over medium-low heat until the red currant have released all of their juice, about 10 – 15 minutes.
- Take them off the heat, using a swift drain the juice
- Boil the juice again for 10 minutes with the sugar at last add the lemon juice and stir very well
- Pour the hot, liquid jelly into the sterilized jars leaving 1/4 to 1/2-inch head space. Screw on canning lids. And immerse in a boiling water for 5 minutes.
- Reverse the jars up side down, this will help to close in air tight. After an hour reverse back the jars and let them cool over night. ENJOY your home made jelly.
I love the simplicity of preparing FRENCH TOAST and the delicious out come.
I dedicate this delicious FRENCH TOAST to one of my dearest friend TIGIST BAYLEYEGN. You have already asked me for a simple recipe, and I have promised I would write a post about it. Now here it is, beautiful, enjoy with love. It is absolutely one of my favorite breakfast/ brunch too. I love the simplicity of preparing it and the delicious out come.
The cinnamon( one of my favorite spice on earth) gives you the nutty flavor. This French toast is also sweet, crunchy and buttery. All in all it is a mixture of good flavors working in harmony.
I made mine with a day old bread so that when I sock the bread in the egg mixture it wouldn’t absorb all the liquid. And I cut it thick enough to have a really good bite.
Yield – 2 to 3 servings
- A day old half loaf of bread cut thick
- 2 whole egg beaten
- A dash of milk
- A dash of cinnamon
- 1/2 teaspoon vanilla powder
- Pinch of salt
- Enough butter to toast
- Fresh fruit of your choice
- Maple syrup
- Heat a big pan with a bit of butter over medium heat.
- Mix the eggs, the milk, the cinnamon, vanilla and salt. Beat with a fork or a hand mixer until well combined.
- Then deep the bread in the egg mix for two seconds on both sides and lay on the hot pan.
- Cook for two minutes on both sides or until the bread is golden brown
- Take them out on a plate garnish with maple syrup and freshly fruit. ENJOY.
Hello Hello, to day I brought to you the one and the only BRUSCHETTA served, from California to Tuscany, as an appetizer when salty and breakfast / brunch when delicate.Now my recipe is the best of both. This dish can be as versatile as you want it to be. From the choice of the bread to the different kinds of toppings.
The grilled bread gives it the taste of smokiness and crunchy which compliments to the delicate flavor of the buffalo cheese. The delicacy of the cheese goes very well with the cherry tomatoes and the basil. On top of all this flavors add the salty, chewy and fatty speck, there you have a GRILLED BRUSCHETTA WITH BUFFALO CHEESE, AVOCADO, SPECK AND BASIL.
- A day or two old bread
- 3 thin slices of buffalo cheese
- 1/2 avocado (peeled and sliced)
- 2 cherry tomatoes
- 3 strips of speck
- some basil leaves
- olive oil
- Put the bread on a hot grill and let it be crispy
- When cooled put the buffalo cheese on top of the crispy, smoky grilled bread
- Top with the slices of avocado
- Cut the cherry tomatoes thinly and spread over the avocado
- Then top with the speck, basil leaves and drizzle good quality extra virgin olive oil. ENJOY
Nothing says “weekend” like homemade pancakes for breakfast. These pancakes are not the traditional once. These are fluffy, spongy and spicy (cinnamon)
And you can also add fruit to the mixture or you can use different types of flour, if you want to experiment with whole wheat or buckwheat. It is also possible to add chocolate chips or even cocoa powder. So that it will be chocolaty.
The original recipe is called kaiserschmarrn, but I have changed a lot of things. I made it kids friendly by eliminating the raisins which were supposed to be socked with rum, I added cinnamon to give it that feeling of comfort and I also used maple syrup instead of cranberry. And this is the result.
Yield – 8 pancakes
- 3 eggs separated
- 1 teaspoon vanilla
- 120g(1 cup) flour
- 175ml(3/4 cup) milk
- 1 teaspoon ground cinnamon
- 50g(1/4 cup) sugar
- 60g(1/4 cup) butter
- pinch of salt
- Maple syrup
- a little bit of butter
- Beat the yolk and the vanilla with an electric mixer
- Now add one tablespoon flour and one tablespoon milk then mix well. Continue alternating the flour and the milk till finished.
- Then add the cinnamon and mix again
- With a clean mixer beat the egg white adding a pinch of salt and a little bit of sugar at a time
- When the egg white is stiff, using a spatula mix it with the yolk mixture.As usual a little bit at a time.
- Cook the batter, with the size of your choose, on a non stick pan over medium heat with a little bit of butter
- When you finish all.while still warm drizzle with maple syrup, top with a little bit of butter and ENJOY.
Fetira is one of my favorite breakfast ever. It can also be a snack or a Sunday brunch. Once again I give my thanks to my friend Maky, who showed me the recipe. I have made it as simple as possible, illustrated with a step by step photo.
If you want a variety, beat an egg and after you cook the fetira on one side turn it over spread it with a spoon of beaten egg after two minutes flip it again to cook the egg. You have got your carbohydrate and your protein too.
- 200g(1 and 1/4 cups) white flour ( some more for dusting)
- 150ml( 1/2 cup) salted water
- Butter(enough to spread over the dough)
- Sunflower oil (just enough to cover the pan every time you cook the fetira)
yield – 6 to 8 servings
- In a big bowl mix the flour and water till you make a dough
- Take it out on your working border and stretch it out thinly
3.Picking a little butter with your fingers spread it all over the rolled out pasta
4.Tear the pasta right at the center and fold it towards the outside and make a circle
5.Smash it against the working border so that it gets lose and fluffy
6.Cut the dough in 6-8 equal sizes
7.Roll out each one to a small disk, spread some butter again fold all the edges to the center and roll it out again
8.Heat a non stick pan with a little bit of oil and cook till golden brown about 2 minutes on each. Drizzle some maple syrup and ENJOY.