The Scientific Scief

Liquorice Liqueur: Absolutely the Best!!

2011-10-10T00:47:00.000-07:00

I'll be very quick: I don't particularly like either liquorice or all the "after meal" liqueurs...but this one is so good that now and then I treat myself with a "bicchierino" of this delight! Besides, every single friend that had the chance to try it ended up bringing home a little bottle or bagged one for the "liquoriceaholic" friend...because everyone has at least one liquorice-addicted friend!! The recipe is my cousin Rachele's who is the official maker and dealer of this black pleasure.

RACHELE'S LIQUORICE LIQUEUR
1L Water
1Kg Sugar
150g Pure liquorice (in powder or pieces)
600ml Alcohol

Prepare a syrup dissolving the sugar with water on high heat and boil for 5'. Decrease the heat to medium-low, add the liquorice very slowly while keep stirring to avoid lumps (but if it happens, don't worry!) and boil for another 5'. Remove from the heat and let cool completely. Add the alcohol and bottle.

This liqueur doesn't need to mature so it can be used straight away (which is a plus!!) and it is best when served ice-cold (keep it in the freezer).

A black delicious smile and have a good week,

Diletta

Wild Cherry & Amaretti Tart: a Recipe Is a Treasure

2011-09-27T12:32:00.000-07:00

This tart recipe remained stuck on my recipe book for years, unused; I don't remember from what magazine I cut it out neither who the author is...the only thing I know is that this cake became one of my favourite since the day I first baked it! This tart (crostata, in italian!) is a delight for the palate and a pleasure for the eye because it is not only very delicious but also really pretty (isn't it?). And it needs to be said that it is also kind of magic because the decoration is created in the oven while the tart is being baked. I stuck a recipe and I found a small treasure..

WILD CHERRY & AMARETTI TART
For 8 servings or for a 26cm tart tin

For the sweet shortcrust pastry

300g Plain Flout (or the italian "00" type)
150g Unsalted butter (at room temperature)
120g Caster sugar
1 Egg (medium)
1 Yolk
1 Lemon (zest grated)
7-8g Baking powder

For the filling

150g Wild cherry jam
Amaretti biscuits

Maraschino

In a bowl mix flour and butter together until the mixture resembles fine breadcrums; add the sugar and lemon zest and mix together. Add the egg and the yolk and knead by hand for a couple of minutes until everything comes together and you have big crumbs. Compact the mixture into a ball and let rest for 30' or more in the fridge, Meanwhile preheat the oven to 180°C. Roll 2/3 of the pastry until 3-4 mm thick and line the tart tin with it. Spread the jam on the bottom, soak very quickly the amaretti in the maraschino liqueur and arrange them in a spiral starting from the centre. Roll the last third of the pastry, cover the amaretti layer with it and seal the edges very well. Bake for 40'.

As you can see the ingredients are very simple so the same old rule applies: they have to be high quality!!

A delicious smile,

Brustzicki: Feta & Mint Loaf

2011-07-06T02:08:00.000-07:00

I love the summer heat and I am not afraid to use the oven even when the sun is high and hot (I am a brave girl I know!)...and, possibly, I use it more in summer than in winter! When the good weather comes I feel more energetic and a lot more imaginative...and not being able to throw away what is left after having fed my sourdough yeast, I always end up kneading something! So here's an idea for a loaf with a real summery flavour! We ate it all sliced and grilled....and if you spread the bruschetta with plentiful garlic and garnish it with cucumber salad and a dollop of greek yogurt you have a perfect brustzicki (bruschetta + tzatzicki)!

FETA & MINT LOAF
Makes 1,5 kg of dough or 3 loaves

For the pre-ferment
150g Sourdough yeast
150g Organic plain flour
150g Water

Put all the ingredients in a bowl, mix well and let the ferment rest at room temperature for 8-12 hours covering the bowl with cling film.

For final dough

450g Pre-ferment

800g Organic plain flour
400ml Water
20g Sale
100-150g Feta cheese
8-10 Mint leaves

To mix the dough by hand, put the pre-ferment with the flour and water. Miw together with a large spoon until it comes together to form a dough. Turn out onto a clean work surface and knead into a ball with your hands for about 10'. Cover with cling film and set aside to rest for 20-30'. Sprinkle the salt over the dough and knead it for further 20-30' until smooth and elastic.

If you are using a stand mixer, put the starter in the bowl with the hook attachment. Add the flour and the water and mix at low speed for 3-4', the increase the speed to medium-fast for 3'. Cover the bowl and set aside to rest for 20-30'. Sprinkle the salt over the dough and mix on slow speed for 1' then increase to medium-fast for 6-10' until the dough is smooth and elastic.

Lightly grease a big bowl and sit the dough inside. Cover with plastic wrap and set aside at roomo temperature to bulk prove. Knock back the dough by turning it out onto a lightly floured surface and pressing it out into a rectangle about 2.5 cm thick. Use you hands to fold 1/3 back onto itself, the repeat with the remaining third. Turn the dough 90 degrees and repeat the folding. Place the dough back into the bowl and continue to bulk prove for another 1 hour. Use a blunt knife or a dough scraper to divide the dough into three equal portions, weighing about 500g each. Shape each portion into a ballo or a loaf. Line three small baskets with a tea towel in each, lightly dust each with flour and place the loaf inside, seam side up. Alternatively you can place the loaves on a baking tray lined with baking paper, seam side down. Place in the fridge loosely covered with a plastic bag for 8-12 hours. Pre-heat the oven to its highest temperature. Remove the loaves from the fridge and let them rest for 1-4 hours depending on the climate. The prove is complete when the loaves have grown in size by two-thirds. Spray the oven with water. Bake for 20', then turn the tray around and bake for a further 15-20'. If the base of the loaves sound hollow tapping it with your finger, the bread is ready.

A smile soft inside and crusty outside,

Serendipity

2011-05-27T04:10:00.000-07:00

I am back.....again! I know it has been quite a long time but in the past year my life has been a roller coaster....
This time I'll stay, I promise!

A spirited smile and enjoy the Bank Holiday week end!!

Shortbread or Jenga?

2010-05-20T00:21:00.000-07:00

Do you remember Jenga? :)

The recipe is by Trish Deseine from her very good book "Cooking with friends"; I slightly modified it just by adding some roasted hazelnuts. To be honest I am not a huge fan of shortbread but I found this one very delicious...crunchy but it melts in your mouth...a real treat!!!

HAZELNUT SHORTBREAD

250g Salted butter
300g Plain flour
90g Sugar
200g Whole roasted hazelnuts

In a food processor chop the hazelnuts with the sugar until they are fine but with a little texture and put them in a big bowl. Again using the food processor, mix flour and butter together at maximum speed until the mixture resembles breadcrums and pour over the chopped hazelnutz. Knead by hand for a couple of minutes until everything comes together and you have big crumbs. Spread compacting it with your hands in a Swiss roll or round tin, lined with baking parchment, until 1 cm thick. Let rest for 30' or more in the fridge and meanwhile preheat the oven to 150°C. Bake for 50' until deep golden brown. Leave it to cool for 5 minutes and then cut into wedges (if round tin was used) or fingers (if a Swiss roll tin was used) and allow to cool completely before serving.

A crunchy smile,
D.

Little Pistachio Tiramisù with Strawberries

2010-05-16T22:39:00.000-07:00

The idea of making and serving Tiramisù in little pots is not mine...I "stole" it from Wiggi who, in turn, "stole" it from Sadler. Anyway, I can modestly say that I was lucky enough to be able to taste the original at her wonderful wedding and, because I am a spoilt girl, I took home with me 2, and I say 2!!!, of these little gorgeous treats...not without effort though, since the waiters at the party tried few times to take my preeciousssssss treasure away, not knowing about their boss' consent.

Trying not to copy everything from Wiggi's post, I thought to combine with the strawberries two flavours that with them are just perfect, chocolate, for the sponge, and pistachio, for the mascarpone cream...without doubts, a marriage made in heaven!!

PISTACHIO TIRAMISU' with STRAWBERRIES
Makes 8 little jars

For the SPONGE
(Recipe by Ilona Chovancova from her book "Rotoli" (Rolls))

5 Eggs
120g Sugar
120 g Plain flour
2 Tbsp Cocoa powder
1 Pinch of salt

Pre-heat the oven to 180°C. Separate the eggs and beat yolks and sugar together until pale. Sift the flour with the cocoa powder and the pinch of salt and add them to the beaten yolks a tablespoon at a time mixing very gently. Wisk the egg withes to soft peaks and fold them delicately in the mixture. Pour the sponge batter into a swiss roll tin (25 x 35/40 cm) lined with baking parchment. Bake for 12-15'. Allow to cool completely on a wire rack.

For the PISTACHIO MASCARPONE CREAM

5 Eggs
500g Mascarpone cheese
200g Sugar
100-150g Pistachio paste

Separate the eggs and in a large bowl beat the yolks with the sugar until pale. In another bowl mix the mascarpone and the pistachio paste together until soft and smooth and then add it to the beaten yolks mixing gently. Wisk the egg whites until they hold stiff peaks and fold them into the mascarpone/yolks mixture. The cream has to be light and soft so it is important not to beat off the air from it while mixing.

For the ASSEMBLY

Sponge
Pistachio mascarpone cream
Strong espresso coffee
Strawberries (20-30)
Cocoa powder to dust

Cut the sponge with a round cutter of the same diameter of the jar (alternatively, cut the sponge into strips as if they were savoiarbi biscuits) and slice 20 strawberries (roughly two for each little jar). Start to cover the bottom of the jar (or the glass) with the sponge soaked in the coffee for few seconds, then add 1-2 tbsp of mascarpone cream and some strawberries. Carry on with with a second layer of sponge and mascarpone cream only. Dust with cocoa powder and decorate with half strawberry.

And this is Sadler's original version:

A smile with the lid,
D.

Alassio Kisses aka Baci di Alassio

2010-05-14T01:24:00.000-07:00

I fell immediately in love with these kisses when I saw them in the March issue of Sale&Pepe (italian food magazine)....and like Baci di Dama (Lady kisses), they seem very easy-peasy to make but beware, their simple recipe could be tricky especially the first time...In fact, I managed to bake perfect kisses only at the third attempt!!! Luckily I am very stubborn and I don't throw in the towel easily because these little beauties are SUPER DIVINE...especially if they are "forgotten" in the tin for a couple of days!

As I told you the recipe itself is very easy and, with a few tricks, fool's proof so....give it a go!!

BACI di ALASSIO
Per 20 kisses

250g Whole hazelnuts, toasted
200g Caster sugar
25g Honey (preferably runny)
25g Cocoa powder
2 Egg whites (60-70g) (*)

Preheat the oven to 180°C. In a mixer chop finely the hazelnuts with the sugar and put them in a big bowl. Sieve the cocoa powder on top and stir wells with a spoon. Add the honey and stir again. Whip the egg whites to stiff peaks and add a spoon at a time to the rest of the ingredients. This is the tricky step because the mixture has to be thik and firm for the kisses to hold their shape during baking (**). Therefore it is possible that it is not necessary to add all the egg whites. Line a baking sheet with baking parchment and fill with the mixture a piping bag with a large star nozzle. Pipe the kisses in individual swirls the size of half a walnut. Bake for 10-12' in the middle shelf and when ready (they shoul have a crisp skin), take out the oven and allaw to cool on a wire rack. Sandwich together with a teaspoon of dark chocolate ganache. Keep in a tin for up to 15 days (even more). Their taste develop if left for at least a day in the tin.

GANACHE

75g Dark chocolate (50-70% cocoa), chopped
75g Double cream

Bring the cream to the boil and set aside. Add the chocolete and stir until it is melted and the mixture is smooth and shiny. Leave to cool for 2 hours (or until the ganache is firm and can be spooned).

(*) The original recipe does not specify the weight of the whites so I considered the weight of the white of a medium egg (about 35g).

(**) The mixture has the right consistency when it takes a little effort to pipe it on the bakig tray; If you think that the mixture is a bit too loose, try to leave the kisses (once formed) on the baking sheet overnight at room; in this way they should hold their shape while in the oven.

A smily kiss,
D.

Hazelnut Torte with Moscato Zabaglione

2010-01-19T09:19:00.000-08:00

Here in the UK I usually buy cooking magazines to get more experienced about british food but this time on February issue of Good Food I was surprise when I found a recipe very very italian...actually the recipes were four...and all presented by Gary Rhodes. Gary spent 4 weeks travelling around Italy, my Bel Paese, collecting recipes for his latest series on the Good Food channel titled "Gary's flavours of Italy". After having tried this recipe and found it amazing, I am really looking forward to watch the first episode tomorrow (Wednwsday, 20th January 2010) and see what other recipes Gary is going to share with us!!!

This cake is extremely easy to make but very very good indeed; it is perfect as dessert after a nice Sunday luch or, without the zabaglione, as an afternoon tea cake or with a coffee in the morning.

HAZELNUT TORTE
Serve 8

100g Butter, melted and cooled
140g Hazelnuts, roasted
140g Plain flour
1tsp Bakig powder
140g Caster sugar
2 Mediun eggs
100ml Single cream
Icing sugar for dusting

Heat oven at 180°C and grease a 20cm loose-bottomed cake tin. In a food processor grind the hazelnuts with the sugar until they are fine but with a little texture. Add chopped hazelnts to a bowl and sieve over the flour and the baking powder. Add the eggs, cream and melted butter and stir until smooth and creamy. Pour the mixture into the cake tin and bake for 35-40' until well risen and golder (a skewer inserted in the middle should come out clean). Remove the cake form the tin and leave to cool on a rack. Dust with icing sugar and serve as it is or with the zabaglione.

MOSCATO ZABAGLIONE
Serves 6

4 Egg yolks
100g Caster sugar
250ml Moscato wine

Place a large bowl over a pan of simmering water. Add the yolks and wisk lightly before adding the sugar and wine. Wisk vigorously until think, pale and smooth and the bubbles have almost disappeared. Pour into glasses or small cups and serve on their own or with the cake.

I hope you like it....

A big smile,
D.

Penne with Bell Peppers, Pine Nuts, Raisins & Curry

2009-07-14T23:27:00.000-07:00

As soon as I saw Sara's spaghetti, the pasta I show you today came to my mind immediately. This recipe brings m back in time, to the summers of my childhood when we used to eat under a big magnolia tree. When I think about those moments, I feel a little bit nostalgic because they were truly carefree and joyful and especially because we were all together...As life goes on, children grow up, take different paths and go away...but sometimes we, now grown ups, do come back and we get together again under a big gazebo for our famous neverending dinners...My cousin Serena taught me this recipe and after so many years without making it, I can say that it's as I remember it: really good! Curry is the winning ingredient because it combines just perfectly with the rest of the flavours.

PENNE with BELL PEPPERS, PINE NUTS, RAISINS & CURRY
Serves 4

320-360gr Penne (this time I used wholemeal pasta)
4-5 Bell peppers (mixed colours), diced
2 Handfuls of raisins
2 Small handfuls of pine nuts
1-2 Shallots, thinly sliced
Curry
Extra vergin olive oil
Salt

In a big pan put plentiful olive oil and lightly fry the shallots with the pine nuts and raisins. Add the peppers and salt and cook with the lid on for 15 minutes, or until tender. If necessary, add 1-2 tbsps water at a time. Meanwhile cook the pasta al dente. When the peppesr are almost ready add 1 tsp curry (or garam masala) and 1 tbsp water from the pasta and stir to amalgamate everything well. Taste and if you want add some more curry. Drain the pasta, toss it trough the sauce on the heat for 1 minute and serve.

You must try it!!!!

A coloured smile,
D.

Chocolate Special: Triumph

2009-07-13T02:39:00.000-07:00

Finally all the mistery surrounding the Chocolate Special is revealed: this is the dessert I served right one week ago to MyP. who was here in England with me. This month (and maybe longer) since I am in a forced exile (due to the bloody cells I am working with!!) it will be him to take over the weekly "rush to the airport-plane-week end together-plane-rush to the office"...THANKS!!!!!!!!!

For the recipes nothing simpler....put together this, this and this... and that's it!!

A gourmand smile,
D.

Chocolate Special: Simple Chocolate Mousse

2009-07-10T09:00:00.000-07:00

Unfortunately here we are with the last leg of this Chocollate Tour...and with what recipe I could end if not with the timeless moussse??..And what a mousse!!....a proper ode to chocolate. Don't forget to select ingredients of the best quality! I didn't remind you that for the tart or the cake (you already know it but...repetita iuvant!!), I do it here because for this recipe is essential since it uses just eggs and chocolate; so few ingredients that must be the best. It's useless to say that this is by Hermè from his book "Chocolate Desserts".

SIMPLE CHOCOLATE MOUSSE

170gr Plain chocolate
80gr Whole milk
1 Large egg yolk
4 Large egg whites
2 Tbsp Sugar

Melt the chocolate in a bowl over simmering water or in a microwave. The bowl should big enough to hold all of the ingredients. Allow to cool and it's ready to use it when it's warm to the touch. Bring the milk to the boil and pour over the warm chocolate. Using a small whisk, gently blend the milk into the chocolate. Add the egg yolk and whisk, working gently. With an electric whisk beat the egg whites on medium speed until they hold soft peaks. Increase the speed to high and add the sugar. Beat until firm and glossy. Scoop one-third of the whites onto the chocolate mixture. Working with a whisk, beat the white into the chocolate to lighten the mixture. Now, with either the whisk or a large rubber spatula, fold delicately the rest of the whites in the chocolate. Turn the mousse in a large serving bowl or in individual cups or glasses. Refrigerate for at least 1 hour to set.

This is the basic recipe but you can change it and play with it with just a little of fantasy. For example, you can serve it with different toppings: chocolate shavings, raspberries (or other berries), slices of banana, toasted nuts, fresh mint...or you can change the flavour while making it, infusing the milk with grated orange zest, a spoon of instant coffee, a pinch of ground cinnamon, ginger, chilly or cardamom...in short unleash your creativity!!!!

I prepared little pots to be served with.....

A chocolately smile,
D.

PS. Almost anything and everythng had been on the chocolate mousse. Some use just eggs, others add cream as weel...I must tell you, adding milk was a nice surprise. It is lighter than cream and brings smothness to the mousse without adding richness or masking the flavour of the chocolate.

Chocolate Special: Apricot & Ginger Chocolate Loaf

2009-07-08T09:00:00.000-07:00

Here I am with the second episode! After the warm chocolare tart, here the recipe of this loaf cake...still by Pierre Hermè...still taken from his book "Chocolate Desserts".

APRICOT & GINGER CHOCOLATE LOAF CAKE

180gr Plain flour
40gr Cocoa powder
1 Tsp Baking powder
125gr Dried apricots, cut into small chunks
165gr Sugar
140gr Almond Past (*)
4 Large eggs, at room temperature
150gr Whole milk, at room temperature
70gr Plain Chocolate,cut into small chunks
55gr Stem ginger, cut into small chunks
180gr BurroUnsalted butter, melted and cooled

(*) These are the ingredients of the original recipe. For those of you who read from the US, you can get the almond paste in any supermarket where it is sold in cans under the Solo label. Here in England, I couldn't find it so I decided that the 140gr required could be replaced by 70gr sugar and 70gr ground almonds.
So the ingredients with my little variation are:

180gr Plain flour
40gr Cocoa powder
1 Tsp Baking powder
125gr Dried apricots, cut into small chunks
200gr Sugar (165gr + 70gr = 235gr, but I decreased it)
70-80gr Ground almonds
4 Large eggs, at room temperature
150gr Whole milk
70gr Plain chocolate, cut into small chunks
55gr Stem ginger, cut into small chunks
180gr Unsalted butter, melted and cooled

Preheat the oven to 350°F (180°C) and butter a 9x5x3-inch (22-24cm) loaf tin. In a bowl sift together flour, cocoa and baking powder and set the mixture aside. Bring about 1 cup (250gr) water to the boil, pull from the heat, add the apricots and soak for 1 minute, time enough for them to soften and plump. Drain and dry the apricots with paper towels; set aside.
Put the sugar and ground almonds in another bowl and add the eggs, one at a time, beating with an electric whisk on medium speed for 2 minutes after each addition. Increase the speed to high and beat the egg, sugar, almond mixture for 8-10 minutes. Reduce the speed to low and add the milk, mixing until combined, and then the sifted dry ingredients beating until the batter is homogenous. Working with a large rubber spatula fold in the apricot, the chocolate and the ginger chunks, and then gently fold the melted butter. Pour the batter into the tin and bake for 60-70 minutes, or until a slender knife inserted in the centre of the cake comes out clean. If the cake appear to bake too quickly, cover it loosely with kitchen foil for the last 20-30 minutes. Remove the cake from the oven and let it cool on a rack for 10 minutes before unmoulding it. Cool the cake to room temperature on the rack.

Wrapped in plastic and stored at room temperature, the cake will remain moist for at least 5 days.

I cut some 1.5cm thick slices (as Hermè himself says, this isn't a sweet to cut into slivers) with a flower cookie cutter and...
Come on, be patient for a little longer and you will know what this is all about!!!!!
The remaining cake was eaten in no time at all becuase it was FAN-TA-STIC!!!

A soft chocosmile,
Diletta

PS. Diletta beat Pierre, 1-0! Why? Because the picture of this cake in his book shows the apricot and ginger chunks all sunk to the bottom while in my case they are evenly distributed...and I have got a proof:

My secret? I dusted with ground almonds the apricot, ginger and chocolate chunks before adding them to the batter...or maybe I was just lucky!!!

Chocolate Special: Warm Chocolate & Raspberry Tart

2009-07-06T08:08:00.000-07:00

Or I should say Special Hermé since this recipe, and the other two which will follow in the next posts, is taken from his well known book "Chocolate Desserts", something you must have in your library at home!

I write the recipe as it appears on the book.

WARM CHOCOLATE & RASPBERRY TART

1 Fully baked 8¾-inch (22 cm) tart shell, cooled at room temperature (*)
½ Cup (55gr) Raspberries
5 oz. (145gr) Bittersweet chocolate, finely chopped
4 oz. (115gr) Unsalter butter, cut into 8 pieces
1 Large egg, at room temperature, stirred with a fork
3 Large egg yolks, at room temperature, stirred with a fork
2 Tbsp Sugar

Preheat the oven to 375°F (190°C) and fill the tart crust with the raspberries. Melt chocolate and butter in separate bowls either over simmering water on in a microwave. Leave them to cool until they feel warm to the touch (104°F or 60°C, as measured on an istant-read thermometer, is perfect). Using a small whisk or a rubber spatula, stir the egg into the chocolate, stirring gently in ever-widening circles an taking care not to agitate the mixture. It is important not to incorporate air into the ganache. Little by little, stir in the egg yolks and the sugar. Finally, still working gently, add the butter and stir. Pour the ganache over the raspberries in the shell. Bake the tart for 11 minutes. The centre of the tart will shimmy if jiggled. Remove the tart fron the oven, slide it on a rack and allow it to cool for 10 minutes before serving.
The crust cab be made ahead but the tart should be assembled as soon the ganache is ready. The tart is meant to be eaten soon after it comes from the oven, but it can be kept overnight in the fridge and brought to room temperature before being eaten the next day. The filling will be firmer but still delicious.

(*) I made the pastry following the recipe by Santin that you can find here, the only difference is that I used gluten free flour. The pastry was fantasitc and so I think from now on to use only this type of flour.

For blind baking:
Preheat the oven to 350°F (180°C). Fill the the crust with dried beans, rice or baking beans and bake for 18-20 minutes, just until it is very lightly coloured. Then remove the parchment and beans and bake for another 3-5 minutes, or until golden. Transfer the crust to a rack to cool.

"But why don't we see the tart???" you will be wondering...beh, because I cut it using a round pastry cutter (4.5cm) to make little mini tarts...
Be patient, you will see the final result at the end of this chocolate special!

A chocosmile,
Diletta

PS. Useless to say that this tart is really really really.....delicious!!!

Banana&Coconut Muffins

2009-06-16T12:12:00.000-07:00

When I got back home I was pretty tired and I didn't feel like cooking at all...but in my fruit basket there were 3 very ripe bananas (almost too ripe if I can say) and so I said to myself: "You'd better do something asap or you'll end up throwing them away"..Since I don't like wasting my food I decided to make some muffins: good, easy and quick! I found some coconut in my flour cupboard and without thinking too much I chucked it in the batter...et volià banana & coconut muffins...very very tropical!!
I used gluten free flour and xanthan gum as for the Lemon&Blueberry Muffone (=Big Muffin) and the result was really perfect!

BANANA&COCONUT MUFFINS
Makes 11-12 standard size

290gr Gluten free flour
1 ½ tsp Baking powder
1 tsp Bicarbonate of soda
1/2 tsp Salt
1 tsp Xanthan gum
110gr Light brown sugar
3 Well-ripened bananas (about 320gr when peeled)
60gr Dessicated coconut (*)
1 Egg 130 mL Milk (**)
85gr Butter, melted (or 90ml vegetable oil)

(*) If you don't like coconut or you want vary, you can add 60-85gr choppend walnuts or plain chocolate chips.
(**) You can substitute it with water or a mix of milk and water.

Prepare muffin tin and preheat oven to 190-200°C. In a large bowl, sift together: flour, baking powder, bicarbonate of soda, salt and xanthan gum. Add coconut (or chocolate chips, if using). In another bowl, mash bananas with a potato masher until puréed. Stir in egg, milk/water and butter/oil. Pour all the wet ingredients into the dry. Stir just until batter is evenly mixed but still lumpy. No dry flour should be visible (add walnuts during final strokes, if using). Spoon into tins, sprinkle with some coconut and bake for 20-25 minutes, until tops are lightly browned and spring back when pressed gently.

I couldn't resist and I tried a really tiny piece of a still warm muffin and these muffins turned out to be one of the best ones I ever made!

A tropical smile,
Diletta

PS. They don't need to be necessarily gluten free. You can make them using 280-290gr plain flour.

Courgette&Potato Cakes With Feta & Mint

2009-06-10T09:55:00.000-07:00

Today Eat The Season’s newsletter suggested this recipe with courgettes. Since it’s a Delia Smith’s recipe just have a look at her web page. These cakes are really summery….fresh and tasty. You’ve got to try them!!!!!!!!!