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!

 

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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.

 

Crispy Onion Rings Recipe – How to Make Crispy Onion Rings

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Basket of onion rings from "El Carambas&q...

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Learn how to make the Crispy Onion Rings Recipe! Get the ingredients here:http://foodwishes.blogspot.com/2010/05/can-i-get-onion-rings-instead-of-fries…
– Visit http://foodwishes.com to get more info, and watch over 350 free video recipes. Thanks and enjoy!

 

 

Breakfast Sausage Patties – Homemade Pork Breakfast Sausage Recipe

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Learn how to make Breakfast Sausage Patties! – Visithttp://foodwishes.blogspot.com for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Breakfast Sausage Patties Recipe!

Looking for more video recipes from Chef John? Please visit his youtube channel !

 

Fried Stuffed Squash Blossoms – Squash Flowers Stuffed with Goat Cheese

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Learn how to make a Fried Stuffed Squash Blossoms Recipe! – Visithttp://foodwishes.blogspot.com for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Fried Stuffed Squash Blossoms Recipe.

 

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Fried Stuffed Squash Blossom

 

Peach Basil Black Pepper Parmesan Cobbler – Crazy and Delicious

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Learn how to make a Peach Basil Cobbler Recipe! – Visithttp://foodwishes.blogspot.com/2011/09/crazy-basil-peach-black-pepper.htmlfor the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Peach Basil Black Pepper Parmesan Cobbler Recipe.

 

Fresh tomato sauce – Italian recipe

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Another staple for your recipe box, this tomato sauce will add that fresh garden flavour to your pastas and pizzas. From GialloZafferano, Italy’s largest food website

 
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Hi GialloZafferano viewers and welcome to the kitchen. I’m Deborah and today we’ll be making a traditional sauce from the Mediterranean — Fresh tomato sauce. Let’s see what ingredients we’ll need:
• 2 and a half pounds of ripe plum tomatoes
• Salt
• Some fresh basil leaves
• Extra virgin olive oil as need
Let’s make our sauce!
The first thing to do is to find the most healthy and unmarred tomatoes and wash them. Then cut the tomato in half and remove the base of the stem, squeeze out the seeds and pulp into a bowl, and then place them in a pot on a low heat to soften for about 15 minutes.
Once the tomatoes have become softened, you can run them through a food mill set over a bowl. Once you’ve run all the tomatoes through, put the resulting sauce back onto the heat for another 15 minutes.
Our tomato sauce is almost ready. I’ve already salted mine, and now it’s time for a bit of oil, and the basil leaves which you can add whole or tear into pieces. Now mix, and then take the sauce off the heat.
Our tomato sauce is finally ready to use in your recipes. From GialloZafferano buon appetito and see you next time!

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