Banana Bread Recipe Photography Credit: Elise Bauer This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why? Because it really is the best banana bread recipe, period. The beauty of this banana bread recipe is you don’t need a fancy mixer! You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. Here’s a quick little video I put together on how to make this banana bread, please check it out! Banana Bread Recipe Print No need for a mixer for this recipe! The best bananas to use for banana bread are those that are over-ripe. Ingredients Method 1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan. 2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Hello!
Chick Peas or Garbanzo Bean Recipes: Falafel or Hummus? Written by Sara Hohn: Another one from the list of foods-I-didn’t-know-what-they-looked-like-fresh — These green, slightly furry pods each contain between one and three garbanzo beans (aka chick peas), a staple of Middle Eastern and Indian cuisines for thousands of years. Growing on a bushy plant, chick peas are ready to eat straight from the swollen pod – no soaking or cooking required. Younger, smaller peas taste sweet and approximate a regular green pea. The mature, plumped chick peas are a creamy yellow color resembling a tiny 1/2-inch brain, losing some of their sweetness to a nuttier, more complex flavor. Like sitting down with a basket of shelled peanuts, there’s something quite enjoyable in cracking open each chick pea pod for a tasty, fresh surprise inside. Falafel About Israel's signature food--plus, a recipe. By Joan Nathan Every Israeli has an opinion about falafel, the ultimate Israeli food, which is most often served stuffed into pita bread. A Falafel Recipe 1 teaspoon cumin
black bread It is ridiculous to think that on a site where I have shared twenty-nine bread recipes that I have yet to tell you about my favorite bread. Way to hold out Deb, right? I mean what were the other breads, just teasers? I’m not sorry, though, because my favorite bread contains perplexing things like chocolate, bran, molasses, shallots and fennel seeds, things that any sane person would know are completely insane to intentionally put in the same place. But when I do make it, I kick myself because it’s so ridiculously delicious, shame on me. I’m talking about my beloved recipe for Russian Black Bread, a pumpernickel bread for people who think that standard pumpernickel with it’s paltry seven ingredients is just not trying hard enough. Trust me, it could be no other way. One year ago: Brownie Roll-Out CookiesTwo years ago: Tequila Lime Chicken + Green Onion Slaw Russian Black Bread Adapted from Beth Hensperger’s The Bread Bible Makes 2 loaves 1. 2. 3. 4. 5. 6. 7. 8. 9.
Saucissons de chocolat Recettes Référence Ingrédients Préparation Dans un bol au bain-marie, fondre le chocolat avec le beurre. Note Variantes Remplacez les noix de pin par des noisettes, des noix de Grenoble, des pistaches... Espresso Zone - Espresso Recipes Delicious espresso recipes, latte recipes and cappuccino recipes for the espresso coffee lover! Enjoy classic espresso recipes or experiment with modern hot and cold variations. Hot Espresso Recipes Cold Espresso Recipes Hot Espresso Recipes Espresso A concentrated drink produced by forcing hot water through finely ground coffee with an espresso machine for a brewed quantity of approximately 1 oz. Espresso Macchiato A single shot of espresso topped with 1-2 tablespoons of foamed milk right in the espresso cup. Espresso Dopio (Double Espresso) Double the quantity of espresso to about 3 ounces for double the pleasure. Espresso con Panna A single or double espresso shot topped with whipped cream. Espresso Romano A single shot of espresso topped with fresh lemon peel. Spicy Viennese Espresso Mix a double-shot of espresso, 1/2 t cinnamon, 4 ground cloves and 1/2 t allspice. Black Eye A cup of American style drip coffee with a double-shot of espresso added. Cold Espresso Recipes
ratatouille’s ratatouille Tell me I’m not alone in this: You saw Ratatouille, fell in love with Remy (though you still jumped a foot in the air when you saw a significantly less-charming rodent scamper across your path on the way home) and found yourself with a pressing craving, not for the heavy and too-often soggy traditional Provençal ratatouille, but that kaleidoscope of spiraled colors they served to the haughty and (spoiler!) soon-humbled restaurant critic. I can’t believe how well this worked out. We’re just getting to the point in the summer where all of the vegetables are readying themselves for their farmers’ market close-up, so the timing couldn’t be better. There are a lot of things not traditional about this version of ratatouille–the lack of herbes de province, that it’s baked and that we ate it with both couscous and a dollop of soft goat cheese–but if you’re like me, and the chunkier authentic stuff has never done it for you, it’s time for this re-creation. Preheat oven to 375 degrees F.
Sesame Hamburger Buns...KAF Sesame Hamburger Buns...KAF I love looking through the King Arthur blog....they have some amazing recipes. They even have step- by- step with photos and all. So, recently when I was looking through their archives, I came across this recipe for hamburger buns. I am always wanting to try a new bread recipe even during the summer! I really enjoyed the fact that these buns didn't require too much work. 3/4 to 1 cup lukewarm water (start with 3/4 cup and add a bit more if it is too dry) 2 TBS butter 1 large egg 3 1/2 cups All-Purpose Flour( I used 2 cups AP +1 1/2 cups bread) 1/4 cup sugar( I used 3 TBS) 1 1/4 teaspoons salt 1 TBS instant yeast Glaze: 1 beaten egg Directions: In a mixer bowl, add all of the dough ingredients.Using a dough hook, knead the dough for about 5 minutes until you get a smooth dough. Cover the dough, and let it rise for 1 hour, or until doubled. Now, with the end pieces I formed them into a ball, pinching the dough at the bottom.
Kamut & Rosemary bread Kamut bread with rosemary Formula: 250 gr. Kamut flour, 250 gr. strong wheat flour, 320 c.c. water, 200 gr. white starter, 1 Tsp chopped rosemary leaves, 10 gr. salt, semolina to dust Mix the flours, add the liquids and herbs and leave to rest for 30 min. Faire ses pâtes fraiches maison, aux oeufs et à la semoule de blé dur J’adore quand je peux cuisiner un maximum de plats 100% maison ! L’idéal pour moi serait de pouvoir manger que ce que j’ai fait avec mes petites mains ou que je fais pousser dans mon jardin. Le soucis c’est que ce n’est pas évident pour tout… (d’autant plus que je n’ai pas de jardin !) Le fromage par exemple, je doute pouvoir faire mon Comté moi-même dans ma cave (avec les bons gaz d’échappement des garages d’à côté, miam !) mais je me débrouille tout de même pas mal je pense. Il faut savoir que cette machine m’a été offerte pour mon anniversaire… Il y a 6 mois ! Je pensais que ce serait long, je pensais que ce serait compliqué, en fait je pensais ne pas m’en sortir. Semoule de blé dur ou farine ? La semoule de blé dur est la plus adaptée pour réaliser des pâtes fraiches, elle assure une meilleure tenue des pâtes à la cuisson. Mais j’ai vu un tas de recettes de pâtes qui utilisent de la farine, je n’ai pas l’impression que les gens se plaignent que leur pâtes « ne tiennent pas ».
Roasted Broccoli You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.” Those were Craig’s words and they were a marked change from the first words he uttered about the broccoli, before he bit in: “You made broccoli for dinner? Broccoli and sweet potatoes?” Then he did bite in and his eyes lit up. “Oh my God,” he said. “This is the best broccoli I’ve ever had in my life.” So what did I do to the broccoli to make it taste so good? I can’t take any credit. I’m going to have a hard time this week not posting all of the recipes from her new book, Back To Basics. Specifically, she loves roasting vegetables at a high temperature until they caramelize. Normally, broccoli gets squishy when you cook it. Seriously, this recipe is so easy I can recite it without looking at the book. You preheat the oven to 425. Now, it’s easy. I shook the pan around a bit as it went, but not sure that’s necessary. Related Posts:
Ratatouille recept Doe olijfolie in een wok en maak dit goed heet. Voeg de uien en de knoflook toe en wok een paar minuten tot lichtbruin. Doe dit dan in een grote vuurvaste schaal. Doe ditzelfde met alle ingrediënten (paprika, courgette en aubergine) en voeg onder het roosteren wat peper en grof gemalen zeezout toe. Als alles is geroosterd en in de vuurvaste schaal ligt, doe dan de tomaten erbij en een kwart van de Soffrito. Verwarm de oven tot 160 à 170 graden celsius en plaats de met aluminiumfolie afgedekte schaal in de oven voor 35 à 45 minuten. Strooi er voor het opdienen wat peterselie overheen. Lekker bij gegrilleerde vis (poon, dorade, zeebaars, victoriabaars, roodbaars, tonijn, zwaardvis) of met lamsvlees. Tip!
They Draw & Cook They Draw & Cook Displaying recipes 10 - 18 of 225 in total for: Breakfast & brunch Search again » ← Previous 1 2 3 4 5 6 7 8 9 … 24 25 Next → Egg 3 Ways by chichi iris Stale Bread 3 Ways by Kenton Visser Spinach 3 Ways by Isabel ivila What a Lovely Pear by Clarisse Djaja Chicken Three Ways by Rachel Riordan Eggs: Morning, Noon, and Night by helen shao Know Your Pumpkin by Giulia Calistro The 3 Way Leftover Bread by Normality Al Yummy Oatmeal Recipes by Kata Moravszki Powered by IndexTank Jumbotron Delivery Each week we feature a collection of 6 new recipes on the TDAC Jumbotron. The TDAC News On the 1st of each month we send a newsletter to over 10,000 artists, foodies and recipe lovers. $100 Recipe-of-the-Month Winners Throughout 2012-13 we awarded $100 to the artist who illustrated our favorite recipe each month. $5,000 Recipe Party Artists from all over the world showed up with their best recipes to our $5000 Illustrated Recipe Party, brought to us by Glad! Illustrator Referrals Find a Recipe
Baking Yeast - Dry Yeast and Fresh Equivalents - Baking Yeast Measurements Use dry and fresh yeasts interchangeably in recipes calling for one or the other. This quick tip tells you how. I have active dry yeast and the recipe calls for instant or bread machine yeast. Active dry yeast was the common, dry yeast up until the late 20th century. It needs to be rehydrated in liquid before being added to the dough, so use some of the water from the recipe to do this. Often, you can test the yeast with a pinch of sugar as it rehydrates (proofing). Active dry yeast is commonly packaged in small envelopes in grocery stores in the US and Europe. I have instant yeast and the recipe calls for active dry yeast. Instant yeast, also known as Fast Rising, Rapid Rise, Quick Rise, and/or Bread Machine Yeast (US brand names SAF or Fleischmann's, German brand names RUF and Dr. Instant yeast is usually more expensive and can be directly added to the dry ingredients without rehydrating or proofing first. The recipe calls for fresh yeast and I only have dry yeast available.
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