Culinary Anything Edible

Avocado salad

2 medium Hass avocados, about 2 cups cubed

2 cups (300 grams) cubed cucumber, about 1 large cucumber

3 tablespoons fresh lime juice, from 1 to 2 limes

2 tablespoons extra-virgin olive oil

1 jalapeno, seeds and membrane removed

1 small garlic clove, omit if sensitive to raw garlic, about 1/2 teaspoon

1/4 teaspoon fine sea salt, or more to taste

1/2 cup (25 grams) chopped fresh herbs like cilantro, parsley, basil, dill or a combination

Hot sauce, optional

DIRECTIONS

In the bottom of a salad bowl, whisk the lime juice, olive oil, garlic, jalapeno, and salt together. Stir in the herbs. (If making ahead of time, cover and refrigerate up to one day.)

When ready to serve the salad, cut the avocados in half, remove the pits, and cut into cubes.

Add the cubed avocado and cucumber to the bowl with the dressing. Gently toss the avocado and cucumber around the bowl so that they are well coated in the dressing. Taste, and then season with additional salt and your favorite hot sauce (optional).

ADAM AND JOANNE'S TIPS

I love using thin-skinned, seedless cucumbers for this like English or hothouse cucumbers or the smaller Persian cucumbers. If you are using regular garden cucumbers with tough skins, you might want to peel some or all of the skin and scoop out some of the seeds.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

NUTRITION PER SERVING: Serving Size1/3 cup / Calories 180 / Total Fat 16.6g /Saturated Fat 2.3g / Cholesterol 0mg /Sodium 107mg / Carbohydrate 9.8g /Dietary Fiber 5.7g / Total Sugars 1.2g /Protein 2g
 
Omelette with leeks, spring herbs and goat cheese -

Serves

Makes 1 omelet

Ingredients

3 tablespoons unsalted butter

1 cup thinly sliced leeks, white and pale green parts only

Kosher or sea salt and freshly ground black pepper

2 ounces fresh goat cheese, at room temperature

2 tablespoons minced fresh chervil

3 large eggs

1 tablespoon minced fresh chives

1 tablespoon minced fresh Italian parsley, plus more for garnish

1 tablespoon water

Directions

As the former proprietor of a popular breakfast and lunch spot in California’s Napa Valley, Sally Gordon has made thousands of omelets. She has closed the restaurant, sadly, but fortunately she has not lost her omelet technique. Her secret is whisking the eggs furiously until they produce a frothy foam, a step that yields an especially light result.

Melt 1 tablespoon of the butter in a small skillet over moderately low heat. Add the leeks, season with salt and pepper, and stir to coat with the butter. Cover and cook, stirring occasionally, until the leeks are tender but not meltingly soft, about 10 minutes.

In a small bowl, mash the goat cheese with the chervil until blended.

Crack the eggs into a bowl and add the chives, parsley, and water. Beat vigorously with a whisk until the eggs are light and very foamy.

Melt the remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat. When the butter begins to sizzle and foam, add the eggs and spread them in an even layer with a heatproof rubber spatula. Let the eggs set for a few seconds, then use the spatula to push the firmer cooked egg at the edges toward the center of the skillet so that the uncooked portion flows onto the bare pan bottom. With the spatula, gently pat the eggs into an even layer.

When the eggs have almost completely set but are still a little moist on the surface, dollop the goat cheese on one-half. Spoon the leeks over the goat cheese. Fold the other half of the omelet over the filling and slide the omelet onto a warm plate. Top with a little parsley and serve immediately.
 
Banana sour cream pancakes

IMG_20210216_154249.jpg

Ingredients

1 1/2 cups flour

3 tablespoons sugar

2 teaspoons baking powder

1 1/2 teaspoons kosher salt

1/2 cup sour cream

3/4 cup plus 1 tablespoon milk

2 extra-large eggs

1 teaspoon pure vanilla extract

1 teaspoon grated lemon zest

Unsalted butter

2 ripe bananas, diced, plus extra for serving

Pure maple syrup


Directions

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.
 
Victoriax said:
Chocolate Avocado Mousse

1 avocado
1tbsp cocoa powder
2tbsp maple syrup or honey
2tbsp milk

Blitz it all together in a blender. Scoop it into a dish, leave in fridge to chill for 1-2 hours. Serve and eat.

View attachment 221216
Click to expand...
I make this a lot except I add cardamom, cinnamon, and use almond milk. You can also sweeten with dates. It's amazing with coconut whipped cream. Just put a can of coconut milk in the freezer or fridge for a while, turn upside down and open it, scoop out the fat, blend with some vanilla bean, little maple syrup, whatever else you want.
 
My recipe book page was ripped, so I guessed it a bit.
Banana bread with orange essence and choc chips.
8oz plain flour
3 level tsp baking powder
2 ripe mashed bananas
1 egg
2oz caster sugar
splash of milk
1tsp orange essence
as many choc chips as you can find

Mix it all together until sticky and distribute to tin. Cook for 45 min, centre of oven, gas mark 4.

3051C8F2-1CF1-48B5-A725-87B6321B33DF.jpeg
 
Victoriax said:
My recipe book page was ripped, so I guessed it a bit.
Banana bread with orange essence and choc chips.
8oz plain flour
3 level tsp baking powder
2 ripe mashed bananas
1 egg
2oz caster sugar
splash of milk
1tsp orange essence
as many choc chips as you can find

Mix it all together until sticky and distribute to tin. Cook for 45 min, centre of oven, gas mark 4.

View attachment 230884
Click to expand...
Why can I only like this once? Lol. I love banana bread. I swear I can taste this picture lol. Of course all the food looks good here. Thanks for the post.
 
Making a banana flavoured Victoria sponge. I had lots of overripe bananas to use up.

Ingredients
  • 125g unsalted butter
  • 150g (3/4 cup) caster sugar
  • 4 small (or 2 large) bananas
  • 2 eggs
  • 2 tbsp semi-skimmed milk
  • 1tsp bicarbonate of soda (baking soda)
  • 140g (1 cup) plain flour
  • 1tsp baking powder

Method
  • Preheat oven to gas mark 4 (180°C)
  • Grease two cake tins, approx. 20cm
  • Cream butter and sugar together
  • Stir in mashed banana and eggs
  • Heat the milk for 30secs in microwave
  • Mix in milk and baking soda to the batter
  • Sift flour and baking powder, mix into batter
  • Place half the mix into each pan
  • Bake for 20-25 minutes

D139F12B-3765-4D4E-B1D6-2A6477E9B0F8.jpeg C0DE534B-DE69-4822-AA7A-AE764E8DC6AA.jpeg
 
Vegetable Muffins

Ingredients
  • 1 medium (250g) courgette, grated
  • 1 medium (120g) Carrot, grated
  • 1/4 cup (30g) Frozen Peas
  • 1 cup (125g) Cheddar Cheese, grated
  • 1/2 cup (118ml) Milk
  • 1/4 cup (62g) Plain Greek Yoghurt
  • 1/4 cup (60ml) Olive Oil
  • 2 Eggs
  • 2 cups (250g) Plain Flour (could use wholemeal)
  • 3 tsp Baking Powder
  • 1tsp Paprika
Method
  • Preheat oven to 180C/350F (gas mark 4)
  • Squeeze the juice out of the courgette and carrot (use hands or place it all in a dish towel)
  • Put the courgette, carrot and peas in a large bowl. Add the cheese, milk, yoghurt, olive oil and egg. Stir until combined.
  • Mix the flour and baking powder together and add to the wet ingredients. Fold in gently, until just combined.
  • Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections (I sprinkled half with cheese as well). Bake for 20-25 mins.
136BA0AF-0C4B-45A4-BFFF-C82E403DA2BF.jpeg
A03CFF30-7BDB-4726-B05D-96A77B045322.jpeg 36FEAEAC-294D-40A1-9514-D280CE754834.jpeg 4ED9D423-5EFD-4057-A2AE-598228158AAF.jpeg
 
Victoriax said:
Vegetable Muffins

Ingredients
  • 1 medium (250g) courgette, grated
  • 1 medium (120g) Carrot, grated
  • 1/4 cup (30g) Frozen Peas
  • 1 cup (125g) Cheddar Cheese, grated
  • 1/2 cup (118ml) Milk
  • 1/4 cup (62g) Plain Greek Yoghurt
  • 1/4 cup (60ml) Olive Oil
  • 2 Eggs
  • 2 cups (250g) Plain Flour (could use wholemeal)
  • 3 tsp Baking Powder
  • 1tsp Paprika
Method
  • Preheat oven to 180C/350F (gas mark 4)
  • Squeeze the juice out of the courgette and carrot (use hands or place it all in a dish towel)
  • Put the courgette, carrot and peas in a large bowl. Add the cheese, milk, yoghurt, olive oil and egg. Stir until combined.
  • Mix the flour and baking powder together and add to the wet ingredients. Fold in gently, until just combined.
  • Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections (I sprinkled half with cheese as well). Bake for 20-25 mins.
View attachment 239265
View attachment 239274 View attachment 239275 View attachment 239276
Click to expand...

Frittata muffins?
 
You must log in or register to reply here.
Back
Top