Banana Bread Recipe 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. You can mix everything in one bowl, you can vary the amount of sugar or bananas. 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. The Backstory on the #1 Banana Bread Recipe All these years later, we were curious to know more about who Mrs. The Best Loaf Pan for This Recipe This recipe calls for an 8x4-inch loaf pan, which produces a tall loaf. How Our Readers Adapt This Banana Bread Recipe Natalie: "I added a drizzle of maple syrup on top, plus some blueberries.
60% Rye with Flaxseeds JMonkey A hearty, German-style rye that’s loaded with flaxseedThis recipe was adapted from “Bread” by Jeffrey Hammelman. FormulaWhole rye flour: 60%White flour: 40%Flaxseeds: 10%Water: 80%Salt: 1.8% 40% of the flour (rye) is in the starter at 100% hydration IngredientsWhite flour: 200 grams or about 1.5 cupsWhole rye flour: 100 grams or 1 scant cupRye starter (at 100% hydration): 400 grams or 1.25 cupsWater: 200 grams or ¾ cup + 2 TbsSalt: 9 grams or 1.25 tspFlaxseeds: 50 grams Soaker the night beforeMix the flaxseeds and 150 grams (about 1 cup) of the water together. MixingAdd the remaining water to the flax seed soaker, and then mix with the starter. Dough development and the first riseYou’ll want to do either the stretch and fold or traditional kneading, though traditional will probably serve you better. The first rise will take about 3 hours at room temperature. ShapingRounds and batards are the traditional shapes. Second rise You can let it rise for another 2 hours at room temperature.
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.
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.
Hokkaido Milk Bread with Tangzhong Every now and then you learn a new technique in the kitchen that really knocks your socks off. Tangzhong is one of them. Tangzhong Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux). It is really easy to do a tangzhong. Once it is evenly thickened, remove from heat and allow to cool down some before making your final dough. Reportedly you can cover it and keep it in the fridge for a few days before using it, but I baked with it immediately. Hokkaido Milk Bread We have some great Asian bakeries in Vancouver and they all make some version of a Milk Bread. My recipe is a hybrid of a bunch of different recipes I found online and credit below. 1/3 C all purpose flour 1 C liquids (I used 2/3 C water and 1/3 C milk) Final Dough 800g (around 5 C) all purpose flour 1/2 C sugar 50g (1/2 C) milk powder 1/2 C half and half 3/4 C milk 2 eggs 4 T butter 4 t instant yeast 1 t salt all of the tangzhong Look at that crumb!
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. 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!
How to make okonomiyaki at home【RocketKitchen】 Okonomiyaki is one of the most popular foods cooked at home in Japan. One of Japan’s Top 10 Comfort Foods, the dish is fun to make with family or friends and best of all, it’s easy! Okonomiyaki is also popular with foreigners who when visiting Japan can sample the dish at any of the myriad specialty restaurants dedicated to this vegetable-rich meal. So, what exactly is okonomiyaki? And how do you make it? Read on to find out more about this simple dish: watch a how-to video showing you how to make it, check out photos that show you some unusual ingredients, and get inside tips from Kazuko who regularly makes the dish for her seven grandchildren. I recently saw this food defined as “pan-fried batter cake,” but don’t be fooled. Konomi means “your liking” , and is given the polite “o” that we often see placed in front of words like “obento” (boxed lunch) and “ofuro” (bath). What you’ll need Ingredients: Here are the dry ingredients you’ll need. These are the fresh ingredients you’ll need.
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.
Turkse pilaf recept Voorbereiding: Kook de rijst volgens de aanwijzing op de verpakking. Bak het gehakt rul in 2 eetlepels zonnebloemolie en voeg zout en cayennepeper toe. Pel de ui en teentjes knoflook en snipper deze. Schrap de winterwortel en snijd deze in dunne plakjes. Snijd de aubergine in blokjes van 1 cm. Op de volgende pagina vindt u de allergie informatie voor dit turkse pilaf recept. Drying Food University of Illinois at Urbana-Champaign College of Agriculture Cooperative Extension Service Circular 1227 Contents Food Drying Basics Equipment and Methods for Drying Drying Fruits Drying Vegetables Drying Herbs How to Add Herbs in Food Drying Meats Storing and Using Dried Foods Selected References Drying is the oldest method of preserving food. Drying will never replace canning and freezing because these methods do a better job of retaining the taste, appearance, and nutritive value of fresh food. Recommended methods for canning and freezing have been determined by research and widespread experience. With the renewed interest in gardening and natural foods and because of the high cost of commercially dried products, drying foods at home is becoming popular again. Although solar drying is a popular and very inexpensive method, Illinois does not have a suitable climate for it. Drying food in the oven of a kitchen range, on the other hand, can be very expensive. Speed Temperature Uniform Drying Air
Homemade Soft Pretzel Bites | Two Peas & Their Pod - StumbleUpon Homemade Soft Pretzel Bites On Fridays, I teach cooking classes to two kids in our neighborhood. They are pretty knowledgeable-so my job is easy:) I think it is fantastic that they want to learn how to cook at such a young age-they are in the 3rd and 4th grade. Since we don’t have any kiddos yet, I am glad I get to work with these kids. We have a great time in the kitchen. On Friday we made homemade soft pretzels,the traditional salty ones and cinnamon and sugar pretzels. For fun, we also made pretzel bites. everyone loved these. Is everyone ready for the big game? Buffalo Hot Wings-these are Josh’s all time favorite. My good friend Gaby, from What’s Gaby Cooking, made Pulled Pork Sliders for the big game. Homemade Soft Pretzel Bites Yield: A lot!
Puréed Carrots recipe - Carrot Recipes Lovers of mashed potatoes will go crazy for this mashed carrots recipe. Just as savory and creamy, carrots offer an extra bit of sweetness and color to the plate. Ingredients List: 12 large carrots, chopped ½ cup sour cream 1 tablespoons olive oil 1 tablespoon mustard 1 teaspoon salt ½ teaspoon black pepper Directions: 1) Place carrots in a large saucepan; cover with water. 2) Transfer carrots to a food processor with a slotted spoon. Back to the Carrot Recipes home page. View a free printer-friendly PDF version of this recipe.Email a link to this recipe to a friend.Created your own carrot recipe? Green Tomato Finalist #4: Sanja's Green Tomatoes and Aceto Balsamico Jam [Sanja in Croatia is the fourth of our six Green Tomato Contest finalists. We excerpted her original recipe and some of her writeup below - see the whole thing on Sanja's weblog, Fresh Adriatic Fish. Voting on all six finalists will open around lunchtime.] Your contest got me so interested that I played with green tomatoes for the first time and invented my own original recipe for "Green Tomatoes and Aceto Balsmico Jam." Excerpt below. Make sure to visit her blog and read about the farmer who sold her the green tomatoes. I decided to do some kind of jam, but I discovered that I do not have any lemon, and all of the green tomatoes jam recipes I found used lemon. I have to admit I'm really very proud of this one because it was complete improvisation with something I've never not just cooked but not even tasted before. Green Tomatoes and Aceto Balsamico JamGreen Tomatoes and Aceto Balsmico Jam5 green tomatoesAceto BalsamicoBrown Sugar3 pieces of Clove2,5 gr gelatincinnamon, pimenta, honey