Banana Bread cake

 

Banana Bread cake 

Ingredients

 

·         2 cups (250g) all-purpose flour (spoon & leveled)

·         1 teaspoon baking soda

·         1/4 teaspoon salt

·         1/2 teaspoon ground cinnamon

·         1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature

·         3/4 cup (150g) packed light or dark brown sugar

·         2 large eggs, at room temperature

·         1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)

·         2 cups mashed bananas (about 4 large ripe bananas)

·         1 teaspoon pure vanilla extract

·         optional: 3/4 cup (100g) chopped pecans or walnuts

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Instructions

1.    Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.

2.    Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.

3.    Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.

4.    Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

5.    Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. 

How to Freeze Banana Bread

You can freeze banana bread using these instructions to preserve its fresh flavor and texture for months!

1. Cool baked banana bread completely.
2. Tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
3. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.
4. Date the bag and freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature. All methods work like a charm!

I like to freeze banana bread in slices because the slices thaw much quicker– even by lunchtime!

https://sallysbakingaddiction.com/best-banana-bread-recipe/

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Vegetable Risotto

 

 Vegetable Risotto  

INGREDIENTS

·         400g gold sweet potato, peeled, cut into 2cm pieces

·         2 tablespoons olive oil

·         1 large zucchini, cut into 2cm pieces 

·         4 cups (1L) Coles Real Vegetable Stock

·         1 1/2 cups (375ml) water

·         25g Coles Australian Butter

·         1 brown onion, finely chopped 

·         125g white cup or flat mushrooms, quartered

·         1 large garlic clove, crushed

·         1 1/2 cups (300g) Coles Italian Arborio Rice

·         100g frozen Coles Australian Peas

·         1/3 cup (25g) Coles Shredded Parmesan

METHOD

·         Step 1

Preheat oven to 220C. Combine the sweet potato and half the oil in a small baking dish. Roast for 10 mins. Add zucchini and roast for 8-10 mins or until vegetables are lightly browned and tender.

·         Step 2

Meanwhile, bring the stock and 1 1/2 cups (375ml) water to the boil in a medium saucepan over high heat. Reduce heat to low and simmer, covered.

·         Step 3

Heat the butter and remaining oil in a large heavy-based saucepan over medium heat. Add the onion, mushroom and garlic and cook, stirring, for 3-4 mins or until onion softens. Add the rice. Cook, stirring, for 1 min or until the grains appear glassy. Reduce heat to low. Add the stock, 1 ladleful at a time. Stir with a wooden spoon until all the liquid has been absorbed. Repeat with remaining stock (this should take about 25 mins).

·         Step 4

Add sweet potato mixture and peas to rice mixture with the last ladleful of stock. Cook for 2-3 mins or until heated through (the rice should be tender but firm to the bite). Stir in the parmesan. Serve.

https://www.taste.com.au/recipes/vegetable-risotto/ibu8o1xe

Butter Chicken

 

Butter Chicken

 

Ingredients

 6 single chicken breast fillets (1kg)

  1 teaspoon chilli powder

 1/2 cup greek-style yoghurt

 2 teaspoon grated fresh ginger

 2 teaspoon garam masala

2 teaspoon ground coriander

 45 gram butter

 1 tablespoon vegetable oil

 1 large (150g) brown onion, chopped finely

3 clove garlic, crushed

1 teaspoon ground cumin

 1 teaspoon sweet paprika

 2 tablespoon tomato paste

 1 2/3 cup (410g) canned tomato puree

 2/3 cup (160ml) chicken stock

  1 cinnamon stick

4 cardamom pods, bruised

2 tablespoon white vinegar

 1/3 cup (80ml) pouring cream

1/2 cup loosely packed fresh coriander leaves

 Method

 Combine ground spices, garlic, ginger, vinegar, paste and yogurt in large bowl, add  chicken to coat in marinade. Cover: refrigerate overnight.

 Heat butter and oil in a large frying pan, add chopped onion, cinnamon and cardamom: cook, stirring, until onion is browned lightly. Add chicken marinade mixture: cook stirring 5 minutes.

Add salt, paprika, puree and stock: simmer uncovered 10 minutes, stirring occasionally. Add cream: simmer 10 minutes or until chicken is tender.

الشاورما

الشاورما

بهارات الشورما

ملعقة صغيرة زعتر ناشف

ملعقة صغيرة قرفة

ملعقة صغيرة هال

= =  = كمون

= = = بودرة الثوم

== = بابركا مدخنة

= = = ملح

نصف ملعقة فلفل حار أحمر بودرة

نصف ملعقة صغيرة جوزة الطيب

= = = فلفل اسود

= = = كركم

6 صدور دجاج

2 ملعقة كبيرة كاتشب

2 ملعقة كبيرة لبن

2 ملعقة كبيرة خل ابيض

 2 ملعقة كبيرة زيت نباتي

الطريقة

يغسل الدجاج بالماء ويفرك بالملح الخشن والطحين , ثم يغسل بالماء ويوضع في مصفاة

بعد ان ينشف من الماء، يقطع شرائح طولية رفيعة ويتبل بملعقة كبيرة من خلطة البهارات المذكورة وباللبن والكاتشب والخل والزيت. ويترك في الثلاجة لمدة ساعتين

يقلى في وعاء عميق بزيت الزيتون وملعقة من الزبدة , مع الإستمرار بالتقليب حتى ينشف الماء منه ويترك ليتشوح

يقدم مع البصل الأحمر والبقدونس والسماق وسلطة الطحينية مع الليمون وشرحات البندورة

ملاحظة كمية خلطة البهارات يمكن الإحتفاظ بها في وعاء زجاجي في الثلاجة

الوصفة من الشيف ديما حجاوي

Easy Banana Cake

Easy Banana Cake

Ingredients

• 125g  unsalted butter
• 3/4 cup brown sugar
• 1 tsp vanilla essence
• 1 egg
• 2 bananas mashed ripe
• 1 1/2 cups self-raising flour
• 1/4 cup milk
• 1/2 cup walnuts
• 1/2 cup dried fig

Method

·         Melt the butter, sugar and vanilla in a medium-sized saucepan.

• Remove from the heat.
• Add mashed bananas and stir through until just combined.

·         Add egg and mix well. Stir in the flour, then pour in the milk and fold in lightly.

·         Bake at 170C for approximately 40 minutes

 

. EQUIPMENT

• 1 saucepan

Cashew Chicken with Sweet and Spicy Sauce

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1 tablespoon Chinese rice wine or dry sherry
• 2 teaspoons freshly squeezed ginger juice
• 1 level tablespoon cornstarch
• 2 cloves garlic peeled and minced
• 2cm piece of  ginger chopped
• 2 small onions cut in four  
• 250gr mushroom chopped
• carrot 2  medium
• zucchini 2 medium
• 1 red or yellow capsicum

Sauce:

• 1 tbsp   sesame oil optional - you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer
• 1 tbsp  Chinese rice vinegar,  white wine vinegar will work too
• 2 tbsp  honey
• 2 tbsp   sweet chilli sauce  use more or less depending on the brand and how spicy you like it
• 3 tbsp ketchup
• 2 tbsp brown sugar
• 4 tbsp soya sauce

• 1/4 cup cashews
• 1 1/2 cups stir-fry vegetables (mushroom, carrot , zucchini, red capsicum)
• 4 tablespoons oil for stir-frying (as needed)

Method

1. Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for 5 minutes, or until the cashews are browned. Remove from the pan.
2. Add the salt, rice vinegar  or sherry, ginger juice and cornstarch to the chicken cubes,   mix it in and adding the cornstarch last.
3. Marinate the chicken for 20 minutes.
4. Heat the wok  over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds).
5. Add the chicken cubes. Stir-fry until they change color and are 80 percent cooked through. Remove from the wok.
6. Add 2 tablespoons oil.  When the oil is hot, add the stir-fry ginger and onion for 2 minutes, remove and add vegetables. Stir-fry as needed, and then push up to the sides of the wok.
7. Add the sauce and the chicken. Heat everything through.

Serve the chicken and vegetables with the roasted cashews and the green onion as garnish

German Apple or Cherry Cake

German Apple or Cherry Cake

Ingredients:

8 TBS (120 grams or 4 oz.) butter
4 oz  (½ cup + 2 TBS or 120 grams) sugar
1/8 tsp lemon extract
1 tsp lemon zest
​1 tsp lemon juice
7 ½ oz ( 1 ½  cup or 200g ) all purpose flour
3 small eggs
2 tsp baking powder a
a pinch of salt
4 TBS buttermilk , yogurt, or regular milk
1 pound frozen or canned cherries,( I tried it with fresh cherries)
or 4 large apples

Directions:

Bring the eggs and butter to room temperature. 
Grease a 9-inch springform pan with a removable bottom and preheat the oven to 375˙ Fahrenheit.

Cream the soft butter, then add the sugar in thirds and mix until fluffy for about 5 minutes, occasionally scraping down the sides of the bowl .

Stir in the eggs one at a time beating a minute each. Mix the flour with the baking powder and add in thirds. 
Mix in the buttermilk and scoop the dough into the prepared pan.
 
Add the well drained cherries in a single layer.
If you are using apples, peel and cut them into quarters. With a small knife, make fan-shaped cuts on the top of the apple (lengthwise) and sprinkle them with lemon juice. Arrange the apples in a circle on top of the cake with one piece in the middle.

Bake  the cake for 35-40 minutes until a toothpick comes out clean when inserted into the center of the dough. Cool the cake and sprinkle with powdered sugar before serving.

https://www.sunnycovechef.com/german-apple-or-cherry-cake.html 

كعكة الكرز

المقادير

كوب وثلاثة أرباع طحين

كوب سكر

4 بيض

2 ملعقة صغيرة بيكنج باودر

ملعقة صغيرة فانيلا

150 غرام زبدة (أصبع ونصف)

10 ملاعق كبيرة حليب

الطريقة

توضع الزبدة في الخلاطة وتخلط حتى تصبح كالكريما ثم يضاف السكر وتخلط جيدا حتى تصبح هشة

يضاف البيض بالتدريج  مع الفانيلا وبشر الليمون إن وجد ويخلط المزيج جيدا

يضاف الطحين ثم يضاف الحليب بالتدريج وممكن أن لا نحتاج كل كمية الحليب

يصب الخليط بقالب تيفال  (28) سم مدهون  بالزبدة ومبطن بورق الزبدة أو ممكن رش ملعقة صغيرة من الطحين فوق الزبدة إذا لم يتوفر ورق الزبدة.

يغسل الكرز ويتم أخراج النوى منه ثم يوضع على سطح القالب

يخبز على درجة 170 لمدة 40 – 50 دقيقة حسب الفرن

يترك حتى يبرد ثم يقلب بطبق التقديم وعندما يبرد كليا يتم رش السكر الناعم عليه.
يخبز يقالب حجم 28 سم

( لقد أجرت شقيقتي بعض التغييرات على الوصفة ، والنتيجة في الوصفتين جيدة)

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