July 20, 2018

Banana Bread from David Lebovitz

1 1/2 cups (210g) flour
1 teaspoon baking powder preferably aluminum-free
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup (150g) sugar
2 tablespoons (30g) melted butter, salted or unsalted
1 large egg white
1 large egg, at room temperature
1 cup (250ml) banana puree, made from about 2 very ripe, large bananas
1/2 cup (125ml) sour cream, regular or low-fat, or buttermilk
1 teaspoon vanilla extract
1 tablespoon liquid espresso, cooled to room temperature
1/2 cup (80g) chocolate chips, 1/4 cup (40g) roasted cocoa nibs, or 2/3 cup (75g) toasted pecans or walnuts, coarsely chopped

1. Butter a 9-inch (23cm) loaf pan and line the bottom with a sheet of parchment paper. Preheat the oven to 350ºF (180ºC).
2. Whisk together in a large bowl, the flour, baking powder, baking soda, salt, and cinnamon, making sure there are no lumps. Whisk in the sugar.
3. In a large bowl, mix together the butter, egg white, egg, banana puree, sour cream or buttermilk, vanilla, and espresso, if using.
4. Make a well in the center of the flour mixture and use a flexible rubber or silicone spatula to stir in the wet ingredients with a spatula until partially mixed. Add in the chocolate chips, cocoa nibs, or chopped nuts, and fold them in until everything is just combined, but don’t overmix. Stop when any traces of flour disappear.
5. Scrape the mixture into the prepared pan and bake for 50-55 minutes, or until the center feels done. A toothpick inserted into the center should come out clean.
6. Cool on a baking rack before removing from the pan and slicing.

Storage: This cake will keep well for 4 or 5 days at room temperature, if well-wrapped, or frozen for up to two months.

Recipe comes from David Lebovitz site

July 16, 2018

Smoked Salmon Dill Pasta Salad

Serves: 6 Servings

8 oz bow tie pasta (I used rotini)
½ cup greek yogurt (I used 3 tablespoons sour cream, 1 tablespoon mayonnaise and rest of buttermilk)
2 Tbsp olive oil
¼ cup fresh dill weed, coarsely chopped
1 tsp orange zest
1 Tbsp orange juice
½ tsp fine grain sea salt
½ tsp freshly ground black pepper
4 oz smoked salmon (I used Norwegian lox)
2 ribs celery, chopped
2 medium scallions, chopped
1 cup grape tomatoes, halved

Cook the pasta according to the package directions
In a large bowl, combine the Greek yogurt, dill, orange zest and juice, sea salt, freshly ground black pepper and combine

Chop the salmon into bite-sized pieces and add them to the bowl
Add the celery, scallions and tomatoes
Add the pasta and toss to coat
Chill until ready to serve

Салат из копченого лосося и макарон

На 6 порций

250 грамм сухих макарон (я использовала rotini)
 ½ чашки греческого йогурта (я использовала 3 столовые ложки сметаны, 1 столовую ложку майонеза и долила buttermilk, можно добавить кефир)
2 столовые ложки оливкового масла
¼ чашки свежего укропа, крупно нарезанного
1 tsp апельсиновой цедры
1 ст.л. апельсинового сока
½ ч.л. морской соли
½ ч.л. свежемолотого черного перца
120 грамм копченого лосося (я использовала соленый норвежский лосось)
2 палочки сельдерея, нарезанные на мелкие кусочки
2 веточки зеленого лука, нарезанного на средние кусочки
1 чашка cherry помидор, разрезанных пополам

Приготовить макароны в соответствии с инструкцией на упаковке.

В большой миске смешать греческий йогурт, укроп, апельсиновую цедру и сок, морскую соль, свежемолотый черный перец и все хорошо перемешать.

Порезать лосось на маленькие кусочки и добавить в миску.
Добавить сельдерей, лук и помидоры.
Добавить макароны и все хорошо перемешать.

Охладить, вынуть за 20 минут перед подачейна стол.

Recipe comes from Lunds and Byerlys | "Real Food"-magazine Summer 2016 (http://lundsandbyerlys.com/recipes/our-magazines/)

July 02, 2018

Jerusalem Spiced Date Loaf

Serves 10

100 gram dates, stones removed, halved
100 gram pitted prunes, halved
1 teaspoon baking soda
240 ml boiling water
140 gram muscovado sugar
2 eggs
grated zest of 1 orange
280 gram all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
a pich of salt
125 gram walnuts, roughly chopped
butter for greasing (I used vegetable oil)

Preheat the oven to 350 F (180 C). Grease a 900 gram loaf tin with butter, then line it with baking parchment and grease again.
Place the dates and prunes in a bowl with the baking soda and boiling water. Set aside to cool.
Beat the sugar and eggs together in a large bowl, then add the orange zest and date and prune mixture and stir to combine.
In a second bowl, sift together the flour, baking powder, ginger, cinnamon, nutmeg and salt. Add this to the prune mixture and fold through, adding the walnuts for the last few stirs. Pour into the prepared tin.
Bake for about 1 hour, or until the cake is deep brown and springy when you press on it gently. A skewer inserted into the center should come out free of wet cake mixture(through there should still be a bit of sticky fruit). leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool to room temperature. This cake keeps well for a few days if wrapped in foil.

Recipe come from "Sesame and Spice" by Anne Shooter