Lemon and banana muffins: an illustrated recipe

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Today I had an idea of illustrating all my recipes and binding them into a book. This could work, as I am a visual learner and I’ve always been amazed how much easier it is for me to remember things that I’ve seen written or drawn somewhere.  Does this happen to you too?

This is the lemon and banana muffin recipe I made this week. You could bake it in a muffin tin or a bread tin, it’s still delicious 🙂

It’s very easy to make, you take:

  • 3 lemons
  • 2 bananas
  • 2 eggs
  • 1/3 cup of olive oil
  • 2 cups of flour
  • 1 cup of sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • a pinch o love 😉

First, mash your bananas and grate your lemons; put the lemon peel into the banana mash.

Then mix your sugar, eggs and olive oil until pale yellow and foamy. You can do this by hand or in a blender (I won’t tell). Add your mashed bananas and mix well. Mix the baking powder and salt into the flour, then add slowly and incorporate into the wet mix.

Put the batter into a muffin tin and bake at 180 degrees Celsius or 350 Fahrenheit for 20- 30 minutes or until golden on top dry inside (you can check this with a toothpick inserted in the middle of 1 muffin: if it comes out wet, it’s not ready yet). If you’re putting this into a loaf tin you will need to bake it longer, from 45 to 60 minutes.

Brew a fresh cup of tea and enjoy the lemony flavour that’s driving all your neighbours crazy!

 

Easy Walnut Banana Bread Recipe

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This is an easy and delicious recipe that’s great to employ when you want to save those forgotten, overripe bananas.

What we really like about this banana bread, is how soft it is and how well it preserves for up to a week (depending on your own eating habits:)

You could change this recipe up in several ways: you could cover the loaf in sugar icing or chocolate or swap the sugar for honey.

You will need:

  • 3-4 ripe bananas
  • 2 eggs
  • 1 cup of sugar
  • less than half a cup of oil or melted butter
  • a pinch of salt
  • a teaspoon baking powder
  • walnuts or raisins

This recipe is quick to prepare so I’d advise you to turn your oven on before starting to mix your ingredients, to make sure you have the perfect temperature(170 degrees Celsius, or 330 Fahrenheit) when you’re done.

Firstly, mash the bananas with a blender or a fork, until a smooth puree is formed. In another bowl, mix together, until soft and foamy, the sugar, salt and oil or butter.

Once your mixture is soft and airy, add the smashed bananas and the eggs and mix well, until homogeneous. Add the walnuts (you can use any kind of nuts you want) or raisins. To change the mix of flavours you could add in a bit of orange peel, but be careful not to put too much, as you’ll lose the soft, comforting flavour of the banana.

Mix the baking powder into the flour, the pour into your existing mixture. Pour the mixture into a bread pan, that’s been previously dresses in baking paper.

Bake for 45 minutes or until cooked in the middle and enjoy!

How to Make Traditional Romanian Mucenici (Soft Honey Bread)

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Mucenici is a traditional holiday in Romania and Moldova on the 9th of March; it celebrates spring and the new spring brings. The legend says that the Martyrs (The Mucenici) were soldiers drowned by the roman emperor Licinius and that the 8 shape symbolises the human body.

Mucenici is a type of bread that is soft and perfumed, glazed with honey and sprinkled with crushed walnuts.

To prepare mucenici, you will need:

  • half a kilo of flour
  • a cup of milk (you can use water or soy milk if you’re vegan)
  • 25g fresh yeast
  • the peel of a small orange
  • half a cup of olive oil
  • 5 spoons of sugar
  • a pinch of salt

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First of all prepare the fresh yeast: warm the milk and mix it with a spoon of sugar, then incorporate the fresh yeast in it. Let it sit for a couple of minutes, while you grate the orange.

Put all your flour into a large bowl and make a crater in the middle. Pout the milk and yeast, the rest of sugar, the salt, the grated orange peel and the oil altogether.

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Then mix well, for around 5 minutes, until the dough stops sticking to your fingers.

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At this point, the dough should be soft and elastic. Let it sit in warm place for an hour, so the dough can rise.
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Then pre-heat your oven at 180 degrees celsius (350 F) and shape into small eight-shapes pieces.

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When you arrange them in the baking tray, make sure you leave a bit of space between them, as they will rise a bit more in the oven.

Bake for around 30 minutes or until golden on top.

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While they cool down a bit, warm up some honey and brush the mucenici with plenty of it. The more layers you put, the more syrupy they’ll be. Sprinkle crumbled walnuts of over and pour yourself a nice cup of coffee to go with it.

Pofta Buna!

Final Pie Breakdown

Everybody loves pie. Pie is comforting, sweet and pretty.

According to a survey and infographic by Coupon Cabin, the top 3 most popular pies are: Apple Pie, Strawberry Pie and Pumpkin Pie, followed by Cherry, Lemon Meringue and Pecan Pie.

Mmm… pie…

Soft Top Apple Pie Recipe

I found this beautiful perfumed green apples the other day and I bought more than I needed. Everyone in the house thought “apple pie” the moment they saw them on the counter; so I obliged. I wanted to do something new though so I tried this new recipe. It turned out great so I am sharing the how to below.

Let me know if you liked it!

You will need:

  • 3 big apples
  • 2 eggs
  • 1/3 cup of oil
  • 1/3 cup of milk
  • 1 cup of flour
  • 1/2 tsp cinnamon
  • 1rsp nutmeg
  • 1 cup of sugar
  • 1 tsp baking powder
  1. Turn your oven on so it will be well heated by the time you’ve prepared your pie.
  2. Grate the apples and add into a cooking pot with half the sugar, the cinnamon and nutmeg and baking powder. Cook over medium heat for a few minutes until the apples turn brownish and lose half of their liquid.
  3. Oil a pie mold and add the apples at the bottom of it.
  4. Mix the eggs, milk, egg, the rest of sugar together, then mix in the flour. Pour on top of the apples in your pie mold.
  5. Put in the oven and leave it bake for 20 minutes at 160 degrees Celsius or 320 Fahrenheit. After the 20 minutes have passed take your pie out and make some cuts in the crust, then put it back in the oven until the top dough is golden.
  6. Serve hot or cold.

Did you know you can whiten your teeth with strawberries?

image by dudus maximus on flickr

Strawberries contain malic acid, a strong fruit acid that can remove stains and whiten your teeth.

One recipe says mash a strawberry to pulp and add a teaspoon of baking soda. Mix well and apply it on your teeth for 5 minutes. The acids in the strawberry will deeply clean your teeth and the baking soda will whiten them. After the 5 minutes have passed, brush your teeth as you would normally do.

You shouldn’t do this more than once every week, though, as the acid can harm your teeth.

“The seeds could scratch the tooth enamel and the acid could also rob teeth of calcium, so if a person does this method then they must be sure to brush their teeth thoroughly afterward. (“A.C. Associated Content Health”, online).” Karen Wynne

Also,

“Eating crunchy vegetables like broccoli, carrots, cucumbers, and celery is another way to whiten teeth because the natural abrasion helps scrub off stains. (All The Information you Need, p.1, on‐line).”

 

the same source states.

So there you have it, This Foodie just got another good reason for which one should always eat their veggies.

Emilie Griottes: The Ultimate Eye (and Tummy) Candy

“She wrote back!” I almost shouted to my fellow foodie Anna this morning over coffee. You see, a few weeks ago I had discovered the brilliant and talented Emilie Griottes, her Pantone tarts, her sugar snowed meringues and flavoured butters.

Emilie Griottes is a 26 year old Art Director and Foodie living in Paris. Her food styling skills and taste for irresistible eye candy are amazing.

I haven’t seen something this inspiring for some time now, so you can imagine my excitement this morning when Emilie emailed me with the answers to the few (shy) questions I’ve asked her.

Here is the mini-interview :

This Foodie: Who is Emilie Griottes and what does she do? 🙂

Emilie Griottes: “I am a French girl based in paris. I am artistic director, I’ve studied graphic design and I am passionate about cooking and photography!”

Your blog is delicious. You’re painting and illustrating with food. How did it all start?

“As I was doing graphic design, I always liked the relationship cooking and design. A combination of my passion and my profession! So I try to find colors and materials in each dish to make a living picture!”

We first taste a dish with the eye. Then come […] the flavors 

How important is it for you for the food you make and photograph to be tasty?

“We first taste a dish with the eye. Then comes the taste in the mouth, the flavors .. I like the idea that it is disappointed by either one or the other. It must be beautiful to look AND good; its very important! If you are disappointed, the experience will not be as intense!”

Where do you get your ideas from?

“The ideas come from everywhere! A color in the street, a moment in the subway, mouthfeel for a dish. Everything is important! Every little detail of your daily life must be observed. I attach great importance to observation. And sometimes when I sleep I dream of ideas! It’s great! Unless I forget my dreams … ;)”

Every little detail of your daily life must be observed

Apart from Fricote, I saw you started a column in Holly Becker’s Decor8, where else can we find your work?

“I work more for French or American magazines and sites! I would soon be in several places and blogs, but it’s still top secret … ;)”

What cool things are you working on/planning at the moment?

“A little weekend in Stockholm is planned for late April, it’s my leitmotiv ! Otherwise I am preparing a buffet for a birthday, and especially I work for my little Etsy shop! It’s lots of work, I will sell small items for the office! I hope you’ll like it!”

If I like it? The world can’t have enough of Emilie Griottes nowadays so This Foodie is looking forward to seeing more and more of her work.

Tingly Lemon Tart from Sweet Paul

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image by sweet paul

Have you ever tasted a new dish and discovered your absolutely loved a combination of things that you would have never thought of putting together in the same pot before?

It happened to me with coconut and sweet potato, with bacon and chocolate and strawberry marmalade with burgers.

And now I discover this lemon tart recipe from Sweet Paul. It looks amazing. I wonder if it tastes as good as it looks 🙂

He suggest cutting lemons very finely, dipping them in sugar and then laying them on a big square of puff pastry. I think I would cheat and try to sweeten the lemons before adding them on the puff pastry by diving them in boiling sugar syrup. Just bathing them a few times, not actually boiling them in sugar.

I would also consider adding a layer of lemon cream between the pastry and the lemon.

Mmm… must try 🙂