Banana Bread (Simply Recipes)
2-3 bananas (1 1/4-1 1/2c) (3 bananas=1 1/4c=296g)
1/3c butter, melted (40g)
1tsp soda
pinch salt
3/4c (1/2-1c sugar) (100g)
1 egg
1tsp vanilla
1 1/2c flour (130g bread, 100g whole wheat)
Mash bananas, stir in butter. Mix in soda and salt. Stir in sugar, egg, and vanilla, Mix in flour.
350*F, 8x4 pan, 50-60 minutes.
Pretty good.
French Onion Dip
3 medium onions, sliced (about 3c)
2T olive oil
2T white wine vinegar (1T white wine, 1T vinegar)
8oz cream cheese, softened (neufchatel)
3/4c sour cream (180g greek yogurt)
1/2 c mayonnaise (100g)
1/4tsp cayenne
salt
Saute onions til brown. Deglaze with vinegar (wine). Transfer to food processor and cool 10 minutes. Add remaining ingredients and whiz until mostly smooth. Let stand at room temp 30 minutes before serving. Thin with water if too thick.
Excellent!!!!
Showing posts with label curd. Show all posts
Showing posts with label curd. Show all posts
Monday, August 12, 2019
Tuesday, March 6, 2018
4 March 2018
Petaluma Rye (Laurel's Kitchen Bread Book)
Whisk together; make a well:
750g whole wheat flour
130g rye flour
14g salt
43g buttermilk powder (calls for 300mL buttermilk, which would be added to the liquid measure)
Pour into well and mix in enough to resemble pancake batter:
175g hot water
45g honey (2T)
300mL water (because we use buttermilk powder)
26g oil (2T)
33g lemon juice (2T)
Mix in 5g instant yeast (7g active dry) and mix until dough comes together. Kneading will take a good 20 minutes. First rise: about an hour and a half, depending on temp. Second rise should take about half the time of the first rise. Shape and proof. Bake at 350*F about 45 minutes.
This was excellent.
Grapefruit Curd
Zest of one grapefruit (8g)
130g juice (from one grapefruit)
3 eggs
75g sugar
56g unsalted butter
pinch salt
Yielded 1 3/4c. I think grapefruit is best as marmalade.
Ham, Spinach, & Goat Cheese Crêpes (Classic Mary Berry, modified)
9oz teenage spinach, wilted & chopped (calls for 11oz baby)
4oz neufchatel cheese (calls for cream cheese)
150g goat cheese (calls for 100g)
2tsp whole grain mustard
100g diced ham
1/2tsp salt (calls for salt to taste)
pepper to taste
Green Chile Stew
1000g pork, cubed
1 medium onion, finely chopped
1/2c posole, soaked
1c black beans, cooked
1# green chiles, chopped (medium hot)
2 cloves garlic, minced
3 small potatoes, cubed
14-oz can diced tomatoes
water to cover
This was one of our better ones.
Whisk together; make a well:
750g whole wheat flour
130g rye flour
14g salt
43g buttermilk powder (calls for 300mL buttermilk, which would be added to the liquid measure)
Pour into well and mix in enough to resemble pancake batter:
175g hot water
45g honey (2T)
300mL water (because we use buttermilk powder)
26g oil (2T)
33g lemon juice (2T)
Mix in 5g instant yeast (7g active dry) and mix until dough comes together. Kneading will take a good 20 minutes. First rise: about an hour and a half, depending on temp. Second rise should take about half the time of the first rise. Shape and proof. Bake at 350*F about 45 minutes.
This was excellent.
Grapefruit Curd
Zest of one grapefruit (8g)
130g juice (from one grapefruit)
3 eggs
75g sugar
56g unsalted butter
pinch salt
Yielded 1 3/4c. I think grapefruit is best as marmalade.
Ham, Spinach, & Goat Cheese Crêpes (Classic Mary Berry, modified)
9oz teenage spinach, wilted & chopped (calls for 11oz baby)
4oz neufchatel cheese (calls for cream cheese)
150g goat cheese (calls for 100g)
2tsp whole grain mustard
100g diced ham
1/2tsp salt (calls for salt to taste)
pepper to taste
Green Chile Stew
1000g pork, cubed
1 medium onion, finely chopped
1/2c posole, soaked
1c black beans, cooked
1# green chiles, chopped (medium hot)
2 cloves garlic, minced
3 small potatoes, cubed
14-oz can diced tomatoes
water to cover
This was one of our better ones.
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