Banana cake with cream cheese icing

SERVINGS: 10  TIME:

INGREDIENTS:

• 1/2 cup salted butter (if unsalted, add 1/4 tsp salt with the flour)
• 1 1/2 cup sugar
• 1 cup ripe banana, mashed (about 2-3 large bananas)
• 1/2 tsp vanilla extract (1 tsp natural vanilla essence)
• 2 large eggs
• 1/3 cup + 1 tbsp buttermilk
• 1 1/2 cup self-raising flour
• 1/2 tsp baking soda

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Grease the sides and base of a 22cm round springform pan. Line base of the pan with parchment paper.
3. Place butter, sugar, banana, vanilla, and eggs in a food processor. Process for about 2 minutes.
4. Scrape down sides and add buttermilk and pulse to combine.
5. Sift flour, salt (if using) and baking soda together into a large bowl. Add flour mixture to food processor and combine.
6. Pour batter into prepared pan.
7. Bake for 50 to 60 minutes, or until skewer inserted in the center of the cake comes out clean.
8. Cool on rack.
9. Spread cooled cake with the cream cheese icing (see notes below).

NOTES:

• Optional: cream cheese icing
• Ingredients:
• 90g cream cheese, softened
• about 3tbsp butter, softened
• 1 1/2 cups icing sugar
• 1 1/2 tsp lemon juice
  
• Directions:
• In an electric mixer, beat butter and cream cheese together until creamy. Add icing sugar and beat until mixture is smooth. Beat in lemon juiceto combine. Spread icing over top and sides of the cooled loaf. 
• Optional: add fresh fruit on top (i.e. passionfruit pulp)

SOURCE: exclusively food

Steak Diane

SERVINGS: 2  TIME:

INGREDIENTS:

• 2 fillet steaks (about 160-180g each)
• 2 tsp oil
• Salt, pepper, and garlic, to taste
• Garlic
• 2 tbsp brandy
• 1 tbsp butter
• 2 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 3 tbsp cream
• Chopped chives or parsley, to garnish 

DIRECTIONS:

1. Season steaks with salt and pepper. 
2. Rub down with garlic.
3. Place steaks in a large freezer bag and pound to tenderize, until about 3/4cm thick.
4. Heat oil in a non-stick frying pan and cook steaks over medium-high heat until done to your liking.
5. Loosely cover steaks with foil and set aside.
6. Bring pan to medium heat and add brandy, butter, Worcestershire sauce, mustard, lemon juice, and cream. Stir until well combined and then let simmer until the sauce reaches desired consistency, stirring occasionally.
7. Return steaks and any juices to pan. Reheat if necessary, and turn over to coat in sauce.
8. Place on plates, pouring extra sauce atop and garnish with herbs.

NOTES:

• Serve with potato gratin.
• The sauce is strongly flavoured so add extra cream if a milder flavour is desired.

SOURCE: Exclusively Food

Potato gratin

SERVINGS:   TIME:

INGREDIENTS:

• 250g potatoes (about 2 small potatoes)
• salt and pepper, to taste
• 30g peeled and very thinly sliced onion
• 1/2 cup grated cheddar cheese, loosely packed
• 1/4 cup cream

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Lightly grease two 1-cup capacity ramekins. Cut 2 strips of baking paper approximately 3cm wide and long enough to extend along the base and up over the sides of each ramekin (used to lift gratin out). Place in ramekin. Line whole base with baking paper.
3. Peel potatoes and slice very thinly. Line one layer in each ramekin (about 1/4 potato). Season with salt and pepper.
4. Top with more slices with about 1/3 of the onion.
5. Divide the cheese into two equal portions. Use one portion to layer throughout and the other portion to sprinkle over the top.
6. Drizzle cream over the gratins.
7. Cover each ramekin with greaseproof paper and bake for about 55 minutes, or until potato is tender and cheese is golden.
8. Run a sharp knife around the inside of each ramekin to loosen and lift, using the baking paper strip handles, onto a warm serving plate. Gently pull base baking paper out from under the gratins.

NOTES:

SOURCE: Exclusively Food

Browned butter

SERVINGS:   TIME:

INGREDIENTS:

• Butter
• Optional: herbs, sea salt, pepper, spices... 

DIRECTIONS:

1. In a small pan, gently heat the butter until it turns a nutty brown colour. Strain and let cool.
2. When it is set, whip it in a mixer until fluffy. 
3. Add optional ingredients, if desired, in.
4. Roll in parchment paper to slice and serve.

NOTES:

• If there is no time to wait for it to cool: place some ice in a large bowl and place under the mixing bowl as you whip to cool down fast

SOURCE: sheeatsbears.blogspot.com

Fried rice

Servings: 3  Time: 20 minutes

Ingredients:

• 3 3/4 cup cooked rice, cold long grain
• 2 large egg substitute or tofu
• 1 tbsp + 2 tsp peanut oil
• 2 1/2 tbsp onion, finely minced (about 1/2 small onion)
• 10g garlic cloves, peeled and crushed (about 2 medium cloves)
• 3/4 cup frozen peas and corn kernels, thawed
• 1/3 cup finely chopped green onions
• 1 tbsp + 3 tsp soy sauce
• salt, to taste

Directions:

1. Beat egg substitute and season with a pinch of salt.
2. Heat 1tbsp oil in a wok in medium to high heat and pour egg substitute. Scramble with a bit of soy sauce and set aside.
3. Turn up heat to high and add remaining oil.
4. Add onions, tossing until lightly brown (about 3-4minutes).
5. Add rice and garlic, toss for 2 minutes.
6. Add peas, corn, green onions, egg substitute, soy sauce, and salt to wok. Toss ingredients until heated through (about 1 minute).

Source: Exclusively Food

Banana bread

SERVINGS: 1 loaf  TIME: 1h30m

INGREDIENTS:

• 1 3/4 cups flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 1/3 cup soft butter
• 2/3 cup white sugar
• 1 egg, beaten
• 2 ripe bananas, mashed 

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Sift together the flour, baking powder, and salt. Set aside.
3. In another bowl, mix butter and sugar.
4. Mix in the egg and then the mashed bananas.
5. Combine the dry ingredients into the wet. Add nuts, dried fruits, chocolate chips, etc., if desired.
6. Lightly coat a 9-inch springform pan with butter and flour. Pour batter in evenly.
7. Bake for about one hour or until toothpick comes out clean.

NOTES:

• Very light and crispy; goes well with tea/coffee
• Optional: cream cheese icing
• Ingredients:
• 90g cream cheese, softened
• about 3tbsp butter, softened
• 2/3 cup icing sugar
• 1 1/2 tsp lemon juice
• Directions:
• In an electric mixer, beat butter and cream cheese together until creamy. Add icing sugar and beat until mixture is smooth. Beat in lemon juice to combine. Spread icing over top and sides of the cooled loaf.

SOURCE: sheeatsbears.blogspot.com

Roasted sweet potato wedges

SERVINGS: 2  TIME: 25-30 minutes

INGREDIENTS:

• 1 medium sized sweet potato
•  1/16 tsp cinnamon
• 1/8 seasoning salt
• 1/8 tsp ground cumin
• 1/16 tsp pepper
• 1/8 tsp garlic powder
• 1/8 cup olive oil
• 1 tsp maple syrup

DIRECTIONS:

1. Preheat oven to 425 degrees.
2. Cut sweet potato in half, lengthwise, and then chop into wedges.
3. Put wedges into a large ziplock bag.
4. Combine all seasoning ingredients and pour into bag. Shake well.
5. Place on baking pan, ensuring the wedges don't overlap.
6. Bake for 20-25 minutes, flipping wedges once during baking time.

NOTES:

• Baking time varies, depending on how thick your wedges are.

SOURCE:

Chunky tomato sauce

Servings:   Time:

Ingredients:

• 10 pearl onions, cut in halves
• 1/2 cup red wine
• 5 cloves garlic, minced
• 1 rib celery, cubed
• 1 Chinese eggplant, cubed
• 1 can canned tomatoes
• 1 pinch of sugar
• 1 bird's eye chili, minced
• Olive oil
• Kale, chopped
• Parmesan substitute, to taste

Directions:

1. Simmer the onions in red wine, let reduce until almost no liquid is left.
2. Add a bit of olive oil, then garlic, and saute for a few minutes.
3. Add celery and eggplant. Cook for a few minutes.
4. Add tomatoes, sugar, and chili. Let simmer for about 30 minutes. Add about 1/4 cup olive oil, let warm through.
5. Add kale just before serving.
6. Top with parmesan substitute.

Source: sheeatsbears.blogspot.com

Tres Leches Cake

 SERVINGS: 6  TIME:

INGREDIENTS:

• unsalted butter, room temperature, for coating the baking dish
• 3 large eggs, separated
• 1/2 cup sugar
• 1/2 cup all-purpose flour, sifted
• 1/2 can (14 oz) sweetened condensed milk
• 1/2 can (12 oz) evaporated milk
• 1/2 cup whole milk
• 3/4 cup heavy cream
• 1/2 tbsp confectioner's sugar
• 1/2 tsp vanilla

DIRECTIONS:

1. Preheat oven to 325 degrees. Butter a 8x8 inch glass baking dish. 
2. In a mixing bowl, beat egg yolks and sugar on high speed until light and fluffy. 
3. In another bowl, beat egg whites to soft peaks.
4. Using a rubber spatula, fold whites into yolks until almost combined.
5. Gently fold in flour (don't over-mix).
6. Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes.
7. Poke many holes in cake with a toothpick. Cool cake 20 minutes.
8. In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate overnight.
9. To serve, prepare topping: In a mixing bowl, whip heavy cream with sugar and vanilla to soft peaks. Chill cake and cut into squares; serve topped with whipped cream.

NOTES:

IMAGE AND RECIPE SOURCE: creamandsugar.ca

Lemon poppy seed bread

SERVINGS: 1 loaf   TIME: 1h20m

INGREDIENTS:

• 3 large eggs
• 1 1/2 tsp pure vanilla extract
• 1/4 cup milk
• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup granulated white sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp grated lemon zest
• 3 tbsp poppy seeds
• 13 tbsp unsalted butter, softened
• Lemon syrup:
• 1/4 cup fresh lemon juice
• 1/3 cup granulated white sugar

DIRECTIONS:

1. Place oven rack in the center of oven and preheat to 350 degrees F.
2. Butter and flour the bottom and sides of a loaf pan (8x4x2.5in).
3. Line the bottom of the pan with parchment paper and butter and flour the paper.
4. In a bowl, whisk together the eggs, vanilla extract, and milk.
5. In the bowl of your electric mixer, or with a hand mixer, beat the flour, sugar, baking powder, salt, lemon zest, and poppy seeds until combined.
6. Add the softened butter and half the egg mixture and mix on low speed until moistened. 
7. Increase the speed to medium and beat for about one minute.
8. Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating about 30 seconds after each addition.
9. Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. You may have to cover the bread with buttered foil after about 30 minutes if you find the bread over-browning.
10. Meanwhile, in a small saucepan, bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.
11. When the bread is done, remove and place on a cooling rack. Pierce the hot loaf all over with a toothpick and then brush the top of the loaf with about half the hot lemon syrup.
12. Cool the loaf for about 10 minutes then invert and brush the remaining syrup onto the bottom and sides of the loaf. 
13. Re-invert the bread so it's right-side up and then cool completely before wrapping. 
14. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.

NOTES:

SOURCE: joyofbaking.com