Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
My minimalist banana bread, with a handful of dark chocolate chips thrown in.
April 2011
Don't get me wrong. I still love Nigella Lawson-style lusciously rich full-of-rum-soaked-raisins banana bread. But sometimes I feel I don't deserve all that deliciousness. Or there's that feeling that perhaps, just perhaps, I don't need all that richness in a cake.
Well, this minimalist banana bread is just the cake for those occasion. Still lovely, still tasty. But it won't spend a moment on your lips, followed by a lifetime on your hips, as a famous saying goes.
Minimalist Banana Bread
(MInimalistlik banaanikeeks)
Serves 8
2 large eggs
100 g caster sugar (just under half a cup)
150 g plain/all-purpose flour (that's about 1 cup)
2 tsp baking powder
2 ripe medium-sized bananas (about 200 g peeled weight)
100 ml milk (about 7 Tbsp)
Whisk eggs and sugar until pale and frothy in a large bowl.
Mix flour and baking powder in a small bowl.
In another bowl, mash the peeled bananas with a fork, then mix in milk.
Fold the dlour mixture and banana-milk mixture into the egg and sugar mixture. Stir until just combined.
Pour the batter into a lined 2-litre loaf tin and bake in the middle of a pre-heated 175 C / 350 F oven for about 50 minutes, until a wooden toothpick pushed into the cake comes out clean.
Let cool in the tin for 10 minutes, then trasnfer onto a metal rack to cool completely.
Commentaires
Enregistrer un commentaire