I had a slow start today and didn't actually get up until 5:30 am...I was awake but I didn't want to get up so I pulled the covers right up to my chin, snuggled in and just watched tv. What a lazy bones huh? It felt sooo good though and I don't feel that way very often. It was nice to be able to indulge.
I figured out what I want to do with our bananas...I am making a cake. I have to make a stop to get a chocolate liqueur while I am out but this thrills me so much more than just a plain old banana bread. Ya know I am not inspired with a dish when I just can't seem to drag myself into the kitchen. Now I am excited...can't wait to make this after my reflexology appointment! Here's the recipe:
Banana Cake
Ingredients:
1. 1 package of Graham Crackers
2. 1 cup of brown sugar
3. 1 tsp of baking powder
4. 1/2 cup butter
5. 3 eggs
6. 4 slightly mashed bananas
7. 1 cup of walnuts
8. 1/2 cup of chocolate chips
9. 1/2 tsp of cinnamon
10. 1/4 cup of Kaluah or chocolate liqueur
Instructions:
Pre-heat oven at 350 F. Spread butter on a Pyrex and sprinkle with a 1/4 cup of Graham Crackers. Beat 3 eggs, add the brown sugar, add the melted butter, baking powder, mashed bananas, and last the liqueur, mix all ingredients manually. Pour half of the mixture in a Pyrex, then add walnuts and chocolate chips, sprinkle cinnamon. Top with the other 1/2 of the mixture. Bake for 30-40 minutes, until cake is not wet inside (test it with a toothpick, once it comes out clean, the cake is ready). Serve with a good cup of coffee! Yummm....
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I found this really neat blog that is so worth checking out if you are a foodie. It's http://modernmrscleaver.com/
I can hardly wait to make the Hungarian Mushroom Soup, it speaks to me. I think Mushroom soup has got to be one of my favorites - it's right up there with borscht, gazpacho, New England Clam Chowder, Peasant Cabbage & Tomato Soup & my vegetarian Split Pea Soup. I guess, if I stop to analyze it, I am a true blue soup lover. Is there anything more comforting?
Hungarian Mushroom Soup
Ingredients:
1 1/2 pounds fresh mushrooms (variety or white button)
1 stick of unsalted butter
2 onions, roughly chopped (white, yellow, or red)
kosher salt and black pepper
8 tablespoons flour
3 cups water
2 cups broth (chicken or beef)
2 cups milk (whole milk, or 1 cup milk and 1 cup cream)
1 tablespoon chopped fresh dill
3 sprigs fresh thyme (leaves pulled off the stem)
1 tablespoon low sodium soy sauce
2 teaspoons smoked paprika
Kosher Salt and Black Pepper
2/3 cup sour cream
1/4 cup fresh Italian parsley
1 tablespoon fresh lemon juice
Directions:
Rinse and drain your mushrooms, for this batch I chose a combination of cremini and button mushrooms.
Coarsely chop the onions and mushrooms.
To a large pot or dutch oven, add the butter, onions, and mushrooms. Heat over medium heat and stir gently to mix.
Continue cooking and stirring until the mushrooms and onions have cooked down and are soft, about 10-15 minutes. Season with a small amount of salt and pepper.
Sprinkle the flour over the vegetables and stir continuously for a minute or two. This helps to cook out some of the raw flour taste and will be the thickener for the soup.
Add in the water, chicken or beef broth, milk, dill and thyme, soy sauce, paprika, and salt and pepper to taste. I used about 1 teaspoon kosher salt and 1/2 teaspoon pepper.
Bring to a simmer and allow to cook for 20 minutes, stirring occasionally.
You will need to temper (or gently raise the temperature) of your sour cream before adding it to the soup. To do this, put the sour cream in a bowl and add 1/2 cup of the hot soup into the bowl. Whisk together, then add to the bowl the chopped parsley and lemon juice. Mix this all together then add it into the soup pot.
Allow your soup to heat through for another 5 minutes. After I spoon the servings into bowls, I garnish with an additional dollop of sour cream and a fresh sprig of parsley.
I HIGHLY recommend you make yourself a grilled cheese with this, it’s knock your socks off good!
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I was reading the Facebook feed for Aunt B's Kitchen and they were talking about Welsh Cakes. OMG, they sounded so good and so very, very easy! I have to file this away for a cold, wet winter day when I feel like just a little something for afternoon tea. I have a lovely chocolate peppermint tea that I could brew to go with it. To heck with supper...a Welsh Cake & tea would warm the cockles of one's soul on a winter's day.
WELSH CAKES
Ingredients
225g/8oz plain flour
100g/4oz butter
75g/3oz caster sugar
50g/2oz currants
1/2 tsp baking powder
1/4 tsp mixed spice
1 egg
A pinch salt
A little milk to bind
Method
Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry.
Roll the dough out on a lightly floured surface to about the thickness of a biscuit.
Use a pastry cutter to cut out rounds. Cook the cakes on a greased bake stone or griddle until golden.
The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle.
Once cooked sprinkle with caster sugar and serve with butter.
As an alternative you can try mixed dried fruit or tropical fruit. Some grated lemon or orange rind is also good. An unusual but delicious addition is 1 teaspoon of lavender flowers with some citrus zest.
Add a little orange juice, zest and icing sugar to some soft butter to serve with the Welsh cakes.
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