Banana muffins with chocolate chips – college recipe

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Semi-sweet chocolate chips

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For those of you who spend hours bent over books, here’s the college recipes! To regulate mood and anxiety, and improve concentration, here are the banana muffins with chocolate chips!

 

I’m so stressed about the forthcoming exams! I need something to cheer me up… I can prepare the banana muffins with chocolate chips… and I’ll name them “the good mood muffins“! We’ll need:
• 3 ripe bananas, about 9 (250 g) oz of flesh
• 2 cups (250 g) of flour
• just over ½ cup (125 g) of butter
• 2/3 cup (125 g) of sugar
• 5,3 oz (150 g) of chocolate chips
• just under ½ cup (100 ml) of milk • 2 eggs
• 2 ½ tsp (12 g) of baking powder
• ½ tsp of baking soda
• a few drops of lemon juice
• 1 sachet (1/8 tsp) of vanilla powder
• 1 pinch of salt
In a bowl, combine the softened butter at room temperature with the sugar, and beat until you have a pale and creamy mixture.
Now add the eggs, one at a time, and continue to beat.
Mix in the mashed banana puree, that has been sprinkled with lemon juice to prevent browning. Now add the milk in a thin stream, always beating.
Now fold in the sifted flour, vanilla powder, baking powder and salt… then add the baking soda, too. What’s the chemical formula for baking soda? oh yeah, I’ve just learnt it: NaHCO3!
Now add the chocolate chips to the mixture, and remember to reserve 2 tablespoons.
Line a 12-piece muffin pan with paper cups, divide the batter evenly and sprinkle with the reserved chocolate chips. Now you can bake at 350°F for 25-30 minutes.
In the meantime…
Did you know that…
Chocolate and bananas are rich in tryptophan, a substance that regulates mood and anxiety, and improves your ability to concentrate.
This muffin cheers me up just looking at it… not to mention eating it!

 

Sautéed mushrooms – recipe

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During the mushroom season, there’s nothing better than a panful of sautéed mixed mushrooms! Let’s see with Sonia how to clean and cook them.

 

Hi GialloZafferano viewers and welcome to our kitchen. During the mushroom season, there’s nothing better than a panful of sautéed mixed mushrooms! They can be served with meat dishes, polenta or, why not, croùtons. But let’s see together what ingredients we’ll need:
• 4 tbsp of extra virgin olive oil
• 1 bunch of parsley
• 1 ½ tbsp (20 g) of butter
• salt • 2 cloves of garlic
• 1,3 lbs (600 g) of fresh mixed mushrooms (in this case, I’ve chosen porcini, champignon, oyster and honey mushrooms)
Let’s prepare together the sautéed mushrooms:
Begin by cleaning the mushrooms: first of all, cut off the base of the stem, using a knife. That’s it, cleaning the champignon mushrooms is quite easy; with regard to the porcini mushrooms, you have to be more careful, so remove any dirt, cutting off as little as possible of course. Probably you’ve been told that mushrooms, especially porcini mushrooms, should not be washed or soaked in water, but if there’s a lot of dirt, instead of wiping with a damp cloth, as commonly said, you should definitely rinse them quickly under cold running water, and pat them dry immediately, since mushrooms are spongy and soak up a lot of water. After cleaning the stem and removing any dirt, we’re ready to cut them: in this case, since we’re using mixed mushrooms, try and cut them evenly, in a similar way, so that they will cook evenly, too.
And here are the cut up mushrooms, I suggest to cut them lengthwise, in order to keep the mushroom shape and an even thickness, more or less; only the honey mushrooms have been left whole, because they’re very small and will cook evenly with the other mushrooms. So, put the butter and the oil in a pan and add the 2 cloves of garlic, that can be cut in half, chopped, sliced, left whole with skin on or removed after browning… it’s up to you. Now add the mushrooms and cook stirring very gently, to keep from breaking; cook them on a high flame, never on low heat.
10 min. — high heat
After about 10 minutes of cooking, add salt… remember to leave the pan uncovered… and plenty of chopped parsley. Then cook for 5 minutes more and the mushrooms are ready.
5 min. — high heat
And here is our beautiful dish of sautéed mushrooms! Remember that you can use the mushrooms you like most or those available on the market, to create your favourite mix. From Sonia and GialloZafferano, bye and see you next video recipe.

 

MINI BURGERS (SLIDERS) – VIDEO RECIPE

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Ingredients: makes 10

500g Minced/Ground Beef
2 Onions
1 cup BBQ sauce (see link for recipe)
10 spinach leaves
3 slices cheddar cheese (cut into qtrs)
2 tsp garlic powder
1 egg
2 tsp dried oregano
1/4 cup cornflake crumbs
salt & pepper to season
10 mini Panini Rolls

BBQ sauce recipe – http://www.youtube.com/watch?v=PTUxCvCz8Bc&feature=player_embedded

ENJOY!

~ Nicko

Mayo Method Steak Sauces – Fast Easy Condiment for Grilled Steaks

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Grilled meat (steaks) in Czech Republic.

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Learn how to make Mayo Method Steak Sauces! – Visithttp://foodwishes.blogspot.com for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Fast Easy Condiment for Grilled Steaks!

 

 

Ossobuco Milanese style – Original Italian recipe

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The ossobuco is a traditional dish of the Milanese cuisine: a rich and tasty main course, usually served with polenta or with a Yellow Saffron risotto!

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Hi and welcome to the GialloZafferano kitchen, today we’ll be preparing together a typical main course of Lombardy: the ossobuco Milanese style. Let’s see what ingredients we’ll need:
• 4 veal shanks with marrow bone, weighing about 10-12 oz (300-350 g) each
• 1 small onion
• Pepper / salt
• 3,5 tbsp (50 g) of butter
• 1 glass of dry white wine • About 4 cups (1 lt) of meat broth
• ½ cup (50 g) of flour
• 2-3 tbsp of extra virgin olive oil
• 1 lemon
• 1 clove of garlic
• 1 clump of parsley
Let’s make together the ossobuco Milanese style:
First of all, peel and finely chop the onion, then take a pan large enough to contain the 4 veal shanks and put in the oil, 2-3 tablespoons, the butter and the chopped onion. Let it soften on a very low flame for at least 10-15 minutes; it means that the onion shouldn’t brown, but stay light coloured and turn transparent. Now we can move on to our ossobucos: if there is, remove the tough skin, while, with regard to the skin surrounding the meat, cut it in several spots to keep from curling; on the contrary, leave it whole if you think the meat would flake apart. After that, roll them in flour on both sides.
Once the onion has softened, add the shanks and brown on both sides. Now add the white wine… let it evaporate, and when it’s all evaporated add the broth, little by little, cover with a lid, and cook the ossobucos for at least an hour, an hour and a half, until tender. I remind you that according to a common variant, you can add also some tomato puree.
60-90 min. — low heat
5 minutes before the end of cooking, it’s time to add the gremolada, that is a mix of chopped parsley, garlic and grated lemon zest, so pour them in… stir a little bit and let the ossobucos cook together with the gremolada for 5 minutes more.
Our wonderful ossobuco Milanese style is finally ready. You can serve it with the classic saffron risotto or with a creamy polenta. From Sonia and GialloZafferano, bye bye and see you next videorecipe.

Ham and Shrimp Gravy Recipe – Spicy Ham Shrimp and Grits

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Learn how to make a Ham and Shrimp Gravy Recipe! Visithttp://foodwishes.blogspot.com/2011/08/ham-and-shrimp-gravy-plus-recipe-for.html for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Ham and Shrimp Gravy Recipe!

 

Green Hummus Recipe – Basil Garlic Hummus Spread or Dip Recipe

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Learn how to make a Green Hummus Recipe! – Visithttp://foodwishes.blogspot.com for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Basil Garlic Hummus Spread Recipe!

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