1- Banana Bread
Banana bread is known for its delicious taste and has been enriched with many important nutrients such as calcium, carbohydrates and minerals, because it contains ripe bananas as a basic ingredient, so mothers prefer to prepare them as much as possible for family members, especially children. There are different ways to decorate banana bread, such as cream, caramel sauce, chocolate sauce or nuts. In this article we will learn how to make delicious banana bread.
1 1/4 teaspoon of vanilla extract
2 teaspoons of baking powder
2 cups of rice flour
1 full stick of butter
2 large eggs
3 1/2 large bananas (ripe and mashed)
Allow the butter to soften at room temperature.
Preheat the oven to 325.
Grease and flour a 9-inch bread pan.
Use a mixer to blend the sugar and butter into a creamy consistency.
Combine the sugar and butter with the eggs, bananas and vanilla.
Mix the dry ingredients in a large mixing bowl.
Gradually blend the wet and dry ingredients to form the batter.
Pour the batter into the bread pan.
Bake for approximately 70 to 80 minutes. The crust should be golden brown.
Serving Instructions, Variations and Tips:
Yield: 1 loaf.
Optional ingredient: 1 cup of granulated sugar.
If desired, add 1 cup of chopped nuts (such as almonds) to the batter.
Use gluten-free vanilla extract for this recipe.
2- HARD-BOILED EGGS WITH ANCHOVY DRESSING
Hard-boiled eggs is a snack with quick preparation which Harvard School of Public Health recommends eating no more than three eggs a week to avoid some of the health risks that can affect the body, including boiled eggs. Boil the eggs is a great way to get many taste and benefits , The world’s most perfect food, hard-boiled eggs are simplicity itself; everyone can cook them, they are almost always on hand, and they are utterly satisfying. Add to that a kicky anchovy dressing and a few slices of bread, and you’ve got a dish that is disarmingly basic yet sophisticated. in this article we will help you how to preapre it !
1⁄2 cup olive oil
1⁄2 red bell pepper, seeded and diced
1⁄2 yellow bell pepper, seeded and diced
2 garlic cloves, smashed
3 anchovies, packed in oil
2 tablespoons roughly chopped flat-leaf parsley leaves
Freshly ground black pepper
- Cook the eggs :
Place the eggs in a large pot of water, set it over medium heat,
and bring to a boil. When the water begins to boil, remove
the pot from the heat and let the eggs sit, undisturbed,
in the hot water for 8 minutes.
- Remove the eggs from the water, peel them, and slice
them into rounds with an egg slicer or a sharp knife. Arrange
the slices on a platter.
- Make the dressing: Heat the olive oil in a sauté pan until
it is hot but not smoking. Add the diced peppers, garlic,
and anchovies. Gently heat the oil, infusing it with the
flavors, for 7 to 10 minutes. Remove the pan from the
heat, discard the garlic cloves, and add the parsley leaves.
- Pour the dressing over the egg slices. Finish with a generous
sprinkling of sea salt and freshly ground black
3- SWEET CORN BRUSCHETTA
This bruschetta is made with the height of summer’s sweet corn so tender that I don’t even cook it. If the corn you’re using is a little more mature, blanch the kernels in a pot of boiling salted water for 1 minute.
Fresh ricotta can be added to this for a richer and slightly heftier bruschetta.
3 to 4 ears corn (2 cups kernels)
2 teaspoons honey
1⁄4 cup extra-virgin olive oil
Freshly ground black pepper
Pinch of red pepper flakes
8 baguette slices, cut 1⁄2 inch thick on the diagonal, toasted
Add some fresh basil , cut into thin ribbons
- Cut off the pointed end of an ear of corn so it stands flat.
Hold it upright in a wide bowl, and use a large chef’s
knife to cut the kernels away from the cob, from top to
bottom, around the whole cob. The bowl will catch the
kernels and their liquid. Repeat with the remaining ears.
- Pour the honey and the olive oil over the corn. Add the
white wine vinegar, 1⁄2 teaspoon sea salt, freshly ground
black pepper to taste, and the red pepper flakes, and toss
thoroughly. Set aside at room temperature for 1 hour.
- Spoon the sweet corn mixture over the toasted bread.
Season each bruschetta with a light sprinkling of sea salt
and a few turns of freshly ground black pepper. Garnish
with the fresh basil, and serve immediately.