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Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts

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Ten super-fast and easy banana desserts

The banana is a sweet and yummy snack that helps you satisfy hunger when dinner seems to be so far away. It’s a healthy fruit that boosts your serotonin and elevates your mood. What’s more, it contains potassium that is crucial to proper heart function.

1. Banana-coconut cream dessert

INGREDIENTS
2 cups of sand cookies
2 teaspoons of sugar
1/4 cup of butter
1 pudding packet
1 3/4 cups of milk
2 medium-sized bananas
2 cups of whipped cream
1/2 cup of shredded coconut

PREPARATION
1. Preheat the oven to 190°С.

2. Grind the cookies to make crumbles.

3. Blend the cookie crumbles and butter to make a smooth paste, and place it in a baking mold.

4. Bake the base until it is golden.

5. Whisk together the pudding packet and milk.

6. Cut the bananas into circles and place them on the base.

7. Spread the pudding over the base and sprinkle it with the shredded coconut.

8. Cover the mold and put it in the fridge for 2 hours.

2. Banana pancakes

INGREDIENTS
250 ml of milk
175 g of flour
1 banana
1 teaspoon of baking powder
2 tablespoons of sugar
A pinch of cinnamon
Salt

PREPARATION
1. Cut the banana into pieces and blend it with the milk using a blender.

2. Sift the flour, baking powder, and cinnamon into a bowl, then add the sugar and salt. Mix everything thoroughly.

3. Add the banana and milk mixture to the dry ingredients and whisk them together.

4. Preheat a frying pan and grease it with oil (you need oil only for the first pancakes).

5. Use a tablespoon to scoop the batter on the pan. Make round pancakes.

6. Cook over medium heat until bubbles appear on the surface. Then turn the pancakes over to cook on the other side.

3. Mini banana bread loaves

INGREDIENTS
230 g of wheat flour
120 g of sugar
140 g of shelled walnuts
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of cinnamon
2 eggs
115 g of butter
400 g of banana puree

PREPARATION
1. Toast the walnuts in a dry pan for 8 to 10 minutes. Let them cool down, then chop them.

2. Combine all the dry ingredients in a large bowl.

3. Add the chopped walnuts and mix thoroughly.

4. Whisk the eggs, banana puree, and melted butter in another bowl.

5. Add the wet ingredients to the dry ones and stir everything well from the bottom using a spatula. When the flour gets wet, stop stirring. The batter should be a bit lumpy.

6. Preheat the oven to 180°С. Grease the baking molds with oil and sprinkle them with flour. Place the batter in the molds and bake 50 to 55 minutes at medium temperature.

7. The baking time depends on the size of molds. The longer a mold is, the lower a loaf is and the less time it takes to bake.

8. Check to see if they are done with a toothpick.

9. Take the loaves out of the oven and leave them in the molds for 10 minutes. Then take them out of the molds and let them cool down before serving.

4. Nutella and banana sandwich

INGREDIENTS
1 ripe banana
4 slices of sandwich bread
2 tablespoons of toasted almonds
60 g of Nutella or any other cocoa-nut butter

PREPARATION
1. Peel the banana and cut it into circles. Chop the almonds.

2. Spread Nutella over all the slices of bread. Sprinkle the almonds over and press them down with a spoon. Place the banana circles on two of the slices.

3. Cover the slices with bananas with those with Nutella.

4. Place the sandwiches on the grille. Use something heavy to press them down. Toast for 5 to 6 minutes. Turn them over while toasting to get golden strips on the bread.

5. Cut the sandwiches diagonally and serve hot.

5. Coconut and banana cookies

INGREDIENTS
3 bananas
1/2 cup of shredded coconut
2 cups of rolled oats
1/4 cup of seed oil
10 g of vanilla sugar

PREPARATION
1.Preheat the oven to 180°C.

2. Peel the bananas and make a banana puree using a fork or blender.

3. Combine the puree, rolled oats, shredded coconut, seed oil and vanilla sugar in a large bowl.

4. Line a baking sheet with parchment paper.

5. Place the batter on the sheet using a tablespoon. Bake for 15 to 20 minutes.

6. Chocolate covered bananas with nuts

INGREDIENTS
Bananas
Dark chocolate (no less than 75%)
Nuts (almonds are a good option)

PREPARATION
1. Put the bananas in the freezer for 30 to 40 minutes.

2. Melt the chocolate over a water bath.

3. Grind the nuts.

4. Take the bananas out of the freezer. Coat them in the chocolate and sprinkle with the nuts. Try to do it quickly, because the chocolate should stay hot, and the bananas frozen.

7. Oat flour muffins without butter

INGREDIENTS
200 g of oat flour
50 handfuls of wheat flour
1 banana
2 eggs
100 g of apple puree
2 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of cinnamon

PREPARATION
1. Combine the apple puree with sugar.

2. Add the eggs and mix everything to get a smooth paste.

3. Peel the banana and mash it well with a fork in a bowl. Add it to the batter and mix thoroughly.

4. Sift both kinds of flour, baking powder, and cinnamon into the bowl of wet ingredients and mix well. The batter shouldn’t be too thick.

5. Preheat the oven to 160°С. Line your cake molds with paper or grease them with oil. Place the batter in the molds and bake for 25 to 35 minutes. Use a toothpick to check if they are done.

8. Banana pudding

INGREDIENTS
2 tablespoons of milk
70 g of sugar
1 tablespoon of flour
2 teaspoons of starch
A pinch of vanilla
2 egg yolks
14 cookies (that soak up easily)
2 bananas

PREPARATION
1. Put the milk on medium heat, but do not bring to a boil.

2. Whisk the egg yolks, then add 1/4 cup of hot milk. Keep on whisking.

3. Add sugar, flour, starch and vanilla into the pan of milk.

4. Cook, stirring, over medium heat until the mass gets thick. Turn off the stove, cover the pudding, and let it cool down.

5. Cut the bananas into circles. Prepare molds for pudding. Place the cookies and bananas at the bottom of the molds.

6. Spread the pudding over the bottom.

7. Garnish the servings with banana circles and cookies.

9. Banana jam

INGREDIENTS
5 bananas
850 g of canned pineapple
25 g of shredded coconut
The juice from 1 or 2 lemons
320 g of sugar

PREPARATION
1. Peel the bananas and cut them into pieces.

2. Slice the pineapple into circles or pieces. Put them, including the pineapple syrup, in a pan.

3. The sweetness of the pineapple syrup depends on the brand. Add 320 g of sugar first, then you can add more to taste.

4. Add fresh lemon juice.

5. Mix all the ingredients together in the pan.

6. Bring it to a boil, stirring. Then adjust the temperature to a lower setting and simmer for 10 minutes.

7. Blend the ingredients in a blender to make a smooth paste. Then simmer it again until the jam gets thick.

8. Put the jam in sterilized jars. Keep them in the fridge for no more than a month.

10. Banana sorbet

INGREDIENTS
2 small lemons
4 bananas
6 tablespoons of powdered sugar

PREPARATION
1. Cut the bananas and lemons into cubes.

2. Put the cubes in a bowl and sprinkle them with powdered sugar.

3. Blend the fruit until you get a puree, and place it in the freezer for 4 hours.

4. To make the dessert more delicate, stir it every hour

http://brightside.me/creativity-cooking/ten-super-fast-and-easy-banana-desserts-152755/#image1712255

WHOLE WHEAT PITA BREAD


Growing up in India, my knowledge of other cuisines (other than Indian of course) was very limited. I only knew about indian veggies, breads, rice and lentils. When we grew up a little, things changed and suddenly pizzas, pastas and manchurian were everywhere. I know things have changed a lot now but back then the only food that we ate which was not “Indian” were burgers, pizzas, pasta, noodles and indo-chinese. We had little or no idea about any other food in the world and so when I moved to US I was suddenly exposed to a lot of cuisines, some of which I have grown to love. Mexican and middle eastern food are two of my top favorites. And it is my love for these cuisines that keeps inspiring me to try out these recipes, the latest being pita bread.

Pita breads are an integral part of Afghan, Lebanese, Persian cuisines, just like parathas and naans are for us. These flat-breads are made from all purpose flour and puff up in the oven when baked. Because they puff up, these breads have pockets in them called “pita pockets”. The bread collapses after being taken out of the oven but the pocket can be used to fill in a lot of stuff, which makes for some super awesome pita pocket sandwiches.

When I decided to bake pita bread at home, my first thought was I am going to make these healthier. After all what’s the whole point of baking breads at home? It’s fine to make the traditional recipe once in a while but if you bake breads regularly then you gotta look for healthy alternatives. So I used 100% whole wheat flour, our regular atta that we get from Indian store  for making these pita breads. They were soft, light and tasted great, I did not miss eating the regular pita bread at all!

Pita bread is pretty easy to make, I used my oven but you can make this on your stove top too. You can put it directly on gas, like we do with phulkas and the pita bread would puff up.

Method

In a bowl whisk together whole wheat flour and salt.

Add in the olive oil and mix till it’s well combined with the flour.

Take warm water in a glass/mug, add sugar and yeast and give a quick stir. Please make sure that the water is warm, not hot and not cold. If it’s cold the yeast won’t activate and if it’s too hot it will kill the yeast. So it has to be warm, if you have a candy thermometer (which you must have if you bake breads regularly at home) check the temperature it should be between 110-115 F degrees. Let the mixture sit for 5-10 minutes.

After 10 minutes, the yeast will get activated and you will see froth/bubbles on top (see picture). If you don’t see any frothing, that means your yeast didn’t get activated and so you have to discard the liquid and start again.

Add the liquid to the flour mixture slowly, in parts.

Knead the entire liquid into the flour forming a dough. The dough will be little sticky. 

Sprinkle some flour on your working surface and knead the dough for 2-3 minutes till it’s smooth.

Place the dough in a large bowl coated with olive oil. Make sure the entire dough is coated with oil.

Apply a cling sheet over the bowl and let the dough rise for 1-1.5 hours. 

After 1 hour my dough more than doubled in size because it was quite warm the day I made this bread. If it’s cold where you live this might take little longer. In case it’s really cold the day you bake this here’s what you can do > preheat oven to 180 F degrees, switch it off and then place the bowl inside.

Punch the dough to release all the air. Let the dough sit for 5 minutes.

Divide into 6 equal portions and let the dough sit for another 10 minutes. 

After 10 minutes, roll each dough ball into a round flat bread, around 8 inch and 1/4 inch thick. The bread should be little thick, don’t try to roll it thin like chapati/roti.+

Sprinkle some cornmeal on a baking sheet and place the rolled pita breads over. Let them rest for 15 minutes, cover them loosely and in the meanwhile preheat your oven to 475 F degrees.

Place the baking tray in the preheated oven and bake at 475 F degrees for 7-8 minutes. The pita bread is done when they puff up.

Take them out of the oven and serve warm pita bread with veggies, dips or make a pita pocket sandwich like this!

* If you use all purpose flour for this recipe, you might need to use little less water. Also the pita breads would be done in like 3-4 minutes.

* You can freeze pita breads after they cool down. Place a parchment paper between each bread and then pack the entire stack in a freezer bag. They should stay good for around 2 months.

INGREDIENTS
2 cups whole wheat flour (atta)
¾ teaspoon salt
3 tablespoons olive oil
½ teaspoon sugar
½ tablespoon dry active yeast
¾ cup + 1 tablespoon warm water, at 110-115F

PREPARATION
1. In a bowl whisk together whole wheat flour and salt.

2. Add in the olive oil and mix till it's well combined with the flour.

3. Take warm water [110-115 F degrees] in a glass/mug, add sugar and yeast and give a quick stir. Let the mixture sit for 5-10 minutes.

4. After 10 minutes, the yeast will get activated and you will see froth/bubbles on top

5. Add the liquid to the flour mixture slowly, in parts.

6. Knead the entire liquid into the flour forming a dough. The dough will be little sticky.

7. Sprinkle some flour on your working surface and knead the dough for 2-3 minutes till it's smooth.

8. Place the dough in a large bowl coated with olive oil. Make sure the entire dough is coated with oil.

9. Apply a cling sheet over the bowl and let the dough rise for 1-1.5 hours.

10. After 1 hour the dough will almost double in size.

11. Punch the dough to release all the air. Let the dough sit for 5 minutes.

12. Divide into 6 equal portions and let the dough sit for another 10 minutes.

13. After 10 minutes, roll each dough ball into a round flat bread, around 8 inch and ¼ inch thick.

14. Sprinkle some cornmeal on a baking sheet and place the rolled pita breads over. Let them rest for 15 minutes, cover them loosely.

15. Preheat your oven to 475 F degrees.

16. Place the baking tray in the preheated oven and bake at 475 F degrees for 7-8 minutes. The pita bread is done when they puff up.

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