Category Archives: Dairy

Delicious Banana Bread …for the banana lovers

Banana Bread!



The other day I was in the kitchen and noticed I bought a bunch of bananas earlier in the week that I completely forgot to eat. They were very ripe, too soft to put into my fruit salad but definitely the perfect ripeness to make a loaf of banana bread.

I have friends that absolutely love bananas… and then some who hate bananas. For those of you who are part of the latter group I will post different dessert recipes in the future. If it is the banana texture you do not like but you like the flavor than you might love this cake.

And for those of you who are banana fans then this is a very easy recipe that comes out sooo yummy. I got the recipe online once and just figured it cant hurt to try it out. Glad I did ! It’s the perfect snack with your morning coffee or as an afternoon treat.

So go try it out and let me know how you like it !

Banana Bread... this time with Chocolate Chips

Banana Bread

Ingredients:

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter
  • ¾ cup brown sugar
  • 2 eggs beaten
  • 3 over ripe bananas mashed
  • Walnuts to taste

Preparation:

  1. Preheat oven to 350 degrees F.  Lightly grease a 9×5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Add walnuts and mix. Then pour batter into the loaf pan.
  3. Bake in preheated oven for about one hour or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

FOOD FOR THOUGHT:

“Life is uncertain. Eat dessert first”
~ Anonymous

Speak to you soon,

                  Nicole Doreen

 

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Pashtida – The Israeli Quiche

Pashtida

One summer in Israel my parents purchased a cookbook called “pashtidot”. A pashtida is very similar to a quiche. It is a baked dish composed of eggs, cheese, veggies, or meat, or any combination of those ingredients. You can choose to make it with or without a crust. A cheese-based pashtida is a staple in most Israeli homes. In my family, we are all Cheese LOVERS so every weekend without fail we have one type of cheese based pashtida.

This book is one of the oldest recipe books I own and its written in Hebrew which makes things all the more interesting. It has so many amazing recipes some of which I haven’t even got a chance to try yet but I am working on them. One of my favorite recipes is a cheese and corn based dish. This is a great dish to make during these Nine Days.  The Nine Days is a religious observance in Judaism that takes place during the first nine days of the Jewish Month of Av. During these days we are forbidden by Jewish law to eat poultry or meat.

CORN/ CHEESE PASHTIDA

1 oz butter

1 Tbsp flour

¾ cups milk

6 eggs separated in two bowls (one just whites and one just yolks)

400 grams canned sweet corn or frozen corn

350grams shredded Muenster cheese and a few slices of cheese for the top (if you would like you can add 2 spoons of ricotta cheese or a spoon of grated feta cheese as well)

¼ tsp nutmeg

Salt and Pepper to taste

Instructions:

1)     Preheat the oven to 375 degrees

2)    Melt the butter in a pot

3)     Add the flour and mix with the butter

4)    Add the milk and mix until its smooth

5)     Add the yolks one by one and mix well after each addition

6)     If you are using canned corn make sure to strain it and if you are using frozen corn then cook it to let it defrost then strain it.

7)     Add the corn, cheese , nutmeg, salt and pepper

8)    Whisk the egg whites and fold them into the mixture in the pot

9)     Spray a round tin with cooking spray and pour in the pashtida mixture and put a sliced cheese on top.

10) Bake in the oven about 45minutes or until it turns a golden color and it looks ready.

 

My Corn Pashtida

FOOD FOR THOUGHT:

“Life is great. Cheese makes it better.”

~ Avery Aames

     Speak to you soon,

                  Nicole Doreen