Skinny banana bread and golden sugar (Pan de platano bajas calorias )

I am not very into low-calorie recipes, that is, of course I try to take care of calories in  all recipes (you have to take care of yourself) but I'm not obsessed. 

But when I made this banana bread recipe a while ago, I found it so delicious that I thought it was worth adding it to the blog.

Bananas are a fruit that you can almost always find the only thing the  last time they arrive here  very green but if you let  at room temperature  they will  mature so fast.

With all the madness about the pandemic (I try to stay sane and calm) I had not realized that we are already in Autumn, oh what happiness the heat was horrible this year.

With many of you I usually speak on Facebook or by mail, I send you all my love and a hug and thank you for coming.
Take care of yourself, and try to be at home. Love,

Source :  Tastes better from scratch

Skinny banana bread

Ingredients

4 ripe bananas mashed
2 medium eggs
1 tablespoon vanilla extract
3 tablespoons light brown sugar
2 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda 
1/2 teaspoon salt
1  3/4 cups all purpose flour (white or white whole wheat)
2 tablespoons unsalted butter melted


Method

Grease a standard 9 x 5 " loaf pan ( about 20 x 15 cm)
also you can line the bottom of the pan with parchment paper to make sure the loaf doesnt stick.

Mash bananas in a mixing bowl, Add eggs, vanilla, brown sugar, granulated sugar  and cinnamon and stir well to combine.
In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir to combine,

Gently stir in melted butter. Bake at 350 °F (180°c) for 35 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan for 15 minutes before inverting onto  wire cooling rack.

Serving:

 1 slice 137 calories





print recipe here

apples from my yard

Cake o pan de platanos de bajas calorías

Ingredientes

4 platanos maduros
2 huevos medianos
1 cucharada extracto de vainilla 
3 cucharadas azucar rubia
2 cucharadas azucar granulada
1 cucharadita de canela molida
1 cucharadita polvos de hornear
1 cucharadita bicarbonato
1/2 cucharadita de sal
1 taza  y 3/4  de harina sin polvos de hornear
2 cucharadas de mantequilla derretida (un poco)

Preparacion

Engrasar un molde de  20 x 15 cm (aproximadamente)
si se quiere colocar papel de mantequilla en el fondo del molde para que no se pegue.

Moler los platanos en un bowl. Agregar los huevos, vainilla, azucar rubia y azucar granulada, y la canela molida, revolver bien para mezclar todo.

En un bowl aparte mezclar la harina, polvos de hornear, bicarbonato y sal, a continuacion agregar la mezcla de platano  y revolver bien todo. Agregar de a poco la mantequilla derretida o suavizada.
Vaciar en el molde y llevar a horno 180° c por 35 minutoes o hasta que al insertar un palito salga limpio.
Dejar enfriar en el molde unos 15 minutos antes de desmoldar en un plato.

Cariños a todos

Una rebanada : 137 calorias

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche....


And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course!

The original recipe is with spinachs but we use only little tomatoes and basil.





  Adapted from :  Plated cravings.com

Cherry tomatoes and basil quiche 

Ingredients

2 cups all purpose flour
1 teaspoon salt
1 large  egg
1/2 cup unsalted butter (cold)
2 tablespoon cold water
2 tablespoons breadcrumbs or panko


Filling

5 large eggs
1/2 cup heavy cream
1 cup crumble cheese (/feta, mozzarela or gauda)
1 1/2 cup cherry tomatoes
1/2 tsp salt
some pepper
1/2 cup fresh basil leaves

Method

Crust
Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes.
Preheat the oven to 180° c (370° F)
ligtly grease a 9" / 23 cm quiche pan or pie dish.

In a large bowl mix eggs, heavy cream and crumbled cheese together. Season with salt and pepper to taste.

On a floured work surface roll out the chilled shortcrust dough until you have a circle that is slightly larger than your quiche pan.

Line your pan with the dough and  picked the bottom with a fork a few times and sprinkle the breadcrumbs or panko on top.

Pour the mixture over your crust and distribute well. Then gently press the  cherry tomatoes  and basil leaves into the filling.

Carefully transfer to the oven and bake for 45 minutes or until the top is golden brown and the filling is set. If your quiche get darks quickly cover with aluminium foil.

Remove the quiche from the oven and let it rest for 10 minutes before serving.
For serving add some basil leaves.

print recipe

• 
  

My little basil and roses

Broccoli, carrots and zucchini clafoutis (mini clafoutis aux legumes)

Really I dont know why sometimes the days really fly, the seasons  and all pass very fast,here we are already in Autumn although still is hot.

 Of course nights and mornings are really more cold and I love it but sometimes you do not know how dressed.


In case someone missed me I was more than a week without internet or wifi, not only could not do any post, (with my phone reviewed some sites) could not do anything in the bank or see my virtual library. Well, fortunately internet came back yesterday afternoon.

This recipe of vegetable clafouti is really good but also light and nice to any season  and you can make with others veggies, simple and delicious. 

Thinking of those who are in the spring. I also noticed that Easter is very close and I am preparing a post.
Is nice to be here again.
A hug to everyone and a lot of love



Source : Cuisine AZ

Print recipe

Broccoli,carrots and zucchini clafoutis

Ingredients
 (4 servings)

For  clafouti cream

200 grams all purpose flour
3 eggs
2 cups milk

Veggies

1 zucchini 2 tomatoes
200 grams broccoli  sliced 
top cut in small florets
2 carrots
oil
salt and pepper
100 grams cream cheese 
or goat cheese

Method

Preheat the oven to 180°c (350 ° F)
Peel tomatoes, carrots, zucchini and cut broccoli in small florets
Cut all in small pieces.

In a skillet fry carrots and tomatoes for 5 minutes with oil. Add a little water and add broccoli, and then cook for 10 minutes.
(add water when it is evaporated)

Add salt and pepper.
In a bowl pour the flour and add the milk and eggs one by one.
Mix well.
Season to taste.
In  ramekins divide vegetables and add cream cheese or goat cheese and cover with the sauce.
Bake for 15  to 20 minutes or until are golden brown.


Note:
You can sprinkle parmigiano grated cheese on the top until they will slightly golden.

BTW if someones dont like broccoli (we love here) you can use only carrots zucchini and tomatoes, work so good too.

Clafoutis de zanahorias,zapallito italiano y broccoli

Carrots, white beans and ginger soup ( Crema de zanahorias. jengibre y porotos)

Okay. We are closer to Autumn,  and Im really happy of it! 
Here in the day it is still hot but the nights are a delight. You're almost  feel cold..

But I know that those who wait for spring are happy and it's fine. Spring is lovely too.
I made this creamy soup a while ago (I love soups all year round ) but typical of mine I did not find where I had it.
Ordering yesterday I finally found it!
It is  delicious  and healthy (like many soups) and is very good with sliced almonds when served.
And I love ginger too !
With Esperanza my daughter we love soups.
I hope you enjoy it.
Much love!


Source : BBC Good food

Ingredients

1 tablespoon  oil
1 medium onion chopped
2 tablespoon grated ginger
2 garlic cloves sliced
1/2 tsp groun nutmeg
800 ml vegetable stock
400 grams carrots sliced
400 grams can cannellini beans
4 tablespoons almonds cut in slivers or flaked almonds

Method

Heat the oil in a large pan, add the onion, ginger and garlic and fry  for 3 minutes until starting to soften. Stir in the nutmeg and cook for a minute more.

Pour in the stock , add the carrots and beans including the liquid from the tin, then cover and simmer for 20 minutes until the carrots are tender.

Scoop a third of the mixture into a bowl them blitz the remainder with a hand blender or in a food processor until smooth.
Return everything to the pan until bubbling.
Serve topped with the almonds.

Note:
Also you can process all the mixture with a blender and then  heat   and serve with almonds. If you like more creamy.




Print recipe

en español

Sopa de zanahorias, porotos y jengibre 

Passionfruit Mousse (Mousse de maracuya)

I wish I had done this post yesterday but it was impossible for the usual reasons, in a way my time is not mine for now and it's fine, but finally I'm here with this  passionfruit  dessert.

I love maracuya and in many parts it gets frozen and I also, although we are close to Peru it is easier to have frozen  passion fruit  pulp and can be used when you need.

 I am really impressed  how  many passionfruit recipes come from Australia or the United Kingdom and are very good.

This is a delicious maracuya mousse you just have  the patience to wait. It is better to do it at night and it will be ready for the other day.

I noticed  Yotam Ottolenghi  ( an amazing chef) in his book "Sweet " has many passionfruit recipes  he is a really genius in pastry and desserts.
 You can find his last book in Amazon UK . or Amazon.com.


Source : Recipe plus

Ingredients

4 eggs separated
300 grams (12 oz) passionfruit  frozen pulp(reserve 2 tablespoon)
1 1/4 cups heavy cream whipped
1 cup granulated sugar
1 tablespoon powdered gelatin dissolved in water


Method

Cut 3-13 inch pieces of foil.
Cut  in half  lenghtwise then fold each piece
lenghtwise again.
Wrap around 6 teacups extending foil 1/3 inch above rim.
Secure with tape.

In a bowl whisk together egg yolks and 1/2 cup of sugar until light and creamy.
Add passionfruit pulp.
In a little bowl pour 1/4  cup of water and sprinkle gelatin over top, let stand until the gelatin softens and swell about   5 to 8 minutes.

Gently add the gelatin and let cool slightly then fold in.
Fold in whipped cream and whipp egg whites to soft peaks, gradually add remaining sugar and whipp until thick and gently fold in.

Distribute between prepared teacups. Chill for 5 hours in fridge or all night.
To serve carefully remove foil. 
Top each mousse with a little reserved passionfruit pulp.

I know is a dessert but I find fruit's mousse delicious for breakfast. 





print recipe 

Roses and basil  from my yard

en español

Mousse de maracuya

Courgette,basil & tomato soup (Sopa cremosa de zapallitos y tomates)

I've said it before when I post soups: 

I love soups, especially vegetables soups. This courgette and tomato soup was delicious. and it usually reaches me for two days. 

I eat soups almost all year round.

For two days I keep  in a tupper on fridge  but it can also be frozen.

To this recipe I added basil cause I love it.

Source: Good Food (BBC)

(Mini basil, sweet basil and purple basil in pots)

Ingredients

2 tablespoon butter
2 or 3  green onions chopped
3 medium courgettes or zuchini
2 medium tomatoes chopped
2 tablespoon plain flour
1/2 teaspoon turmeric
1,5 liter vegetable (or chicken) stock from cubes
1 tablespoon basil chopped
Crusty bread to serve (optative)

Method

Melt the butter in a large pan  add the green onions and zucchini in slices and cook for 5 minutes on a medium heat, stirrimg occasionally .

Add the tomatoes and flour with some water. 
Cook by a couple minutes always stirring around to stop the flour from becoming lumpy .
Add the turmeric and veggie stock, cover and simmer for 30 minutes.

Puree  in batches  with a stick blender or food processor. . Then see if you need add some water to the soup (I love thick texture).
Taste for seasoning and adjust if you need some salt.
You can sieve too for more smooth texture but really I didn't.

 Serve if you like with crusty bread and some chopped basil.



print recipe here

Mini basil  in tea  cup

en español
Sopa de zapallitos con albahaca y tomates

Red lentil and carrot cream soup (My magic soup) (Sopa cremosa de lentejas rojas con zanahorias)

In these Christmas times beautiful and crazy, 
(although I do not go out much I'm the one that I get to those who come to the house) a simple and delicious  soup recipe, and then we continue with the Christmas recipes.

I call it my magic soup, because of how rich it is, how fast it is made and how comforting it is. My daugther say  that also has many vitamins and is good. But I do it because  only I love it.
Is vegetarian too, have red lentils, carrots, spices, curry, some basil and zucchini,  :)

Adapted from : All recipes UK

Ingredients

250 grams red lentils (US 1 1/4 cup) (UK 9 oz)
3 medium carrots
2 green onions (roughly chopped)
2 garlic cloves (crushed)
2 tablespoons basil chopped.
2 teaspoon curry powder
2 medium zucchini peeled and in slices
1 teaspoon coriander powder
1.2 vegetable stock
vegetable oil
1/3 cup heavy cream or greek yogurt
salt and pepper




Method


Heat some oil in a large saucepan over a medium heat. Gently fry  green chopped onions and crushed garlic with curry and coriander powders for 5 minutes.

Add carrots and zucchini  peeled and chopped into thin slices. 
Mix well and cook for  about 5 minutes.
If looks dry add some vegetable stock.
Add red lentils and vegetable stock. Seasoned with salt and pepper.
Bring to the boil, then reduce heat and cook covered under medium heat for 20 minutes until carrots and zucchini are cooked.
Add cream  and chopped basil and cook for 5 minutes.
Puree the soup with a blender.
Season to taste.
Serve warm with a dollop of heavy cream or yogurt and some coriander. 


print recipe

en español
Sopa de lentejas rojas  y zanahorias

Hemos tenido unos dias rarísimos acá en Santiago . Algunos dias con calor otros con frio, En fin.
Que tal una sopita? despues viene todo lo que comemos en Navidad que es tan rico.
Esta sopa me encanta. Facil. deliciosa y maravillosa.
Las lentejas rojas tienen la gracia que no se remojan como las otras y se deshacen rapidamente. o sea uno la hace super rapido.
Me gusta en cualquier momento. No me gusta muy caliente ninguna sopa.
Para la noche es ideal.
Vegetariana y saludable.

Ingredientes
250 gramos lentejas rojas
3 zanahoras medianas pelas y en rodajas
2 cebollines picados
2 dientes de ajo picados o aplastados
aceite  vegetal neutro
2 cucharadas de albahaca picadas 
2 cucharaditas polvos curry
2 zapallitos italianos medianos pelados y picados
1 cucharadita de cilantro en polvo o fresco
1, 5 litro de caldo vegetal 
1/3 taza de crema espesa o yogurt griego
sal y pimienta


Preparación


Calentar algo de aceite en una olla mediana a fuego medio/suave.
Suave,mente freir los cebollines ay el ajo picado con el curry y el cilantro. Por unos 5 minutos.Agregar a la olla los zapallitos y las zanahorias pelados y picados en rodajas. Revolver bien y cocinar por unos 5 minutos(si esta seco agregar algo de caldo)
Agregar las lentejas rojas y el caldo vegetal.
Sazonar a gusto con sal y pimienta.
Cocinar a fuego medio hasta que las zanahorias y zapallitos esten cocidos. (unos 20 minutos)
Agregar la crema o yogurt natural y la albahaca.
Cocinar unos 5 minutos. 
Dejar enfriar un poco y moler con un procesador (blender) .
Servir con un poco de crema o yogurt y algo de albahaca o cilantro.
Se puede guadar en el refrigerador hasta dos dias.

Nota: la proxima volvemos a recetas navideñas!
ah las lentejas rojas las he encontrado en el Jumbo y en el Lider. (Oriental products)

Double crusted chicken pot pie ( Pastel de pollo y verduras con masa hecha en casa)

I think every chicken pot pie is comfort food and  usually make when I'm  a little blue.
Im sure I have others chicken pot pie recipes but I really love this one.
Hugs!

Adapted from: : Serious eat ( Yvonne Ruperti )

Ingredients



For the crust

2 1/2 cups all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons cold unsalted butter cut in cubes
6 to 7 tablespoons milk

For the filling

2 cups chicken broth
2 cups skinless,boneless chicken thighs, legs, breasts
3 tablespoons oil
3 medium leeks or green onions,  cut in pieces
in pieces
3 tablespoons butter
1/2 cup celery in pieces
1 carrot peeled halved vertically into half moons
1/4 cup all purpose flour
1 cup whole milk 
1 tablespoon finely chopped fresh thyme leaves
1/2 cup frozen peas 
1 large egg yolk


Method

For the crust
In food processor (or by hand) place the flour,sugar and salt and combine. Add butter cubes and pulse until mixture resembles wet cornmeal.
Transfer mixture to large bowl and using rubber spatula stir in 6 tablespoons milk, pressing mixture against sides of bowl. until mixture comes together into a dough.
If you feel dry add other tablespoons  milk.
wrap 1/3 dough in plastic wrap. Wrap remaining dough and place into the refrigerator about  30 minutes.


For filling

In large saucepan heat chicken broth on medium heat until simmering. Add chicken and simmer until just cooked through 8 to 10 minutes. Remove from heat and allow chicken to cool in broth. When chicken is cool enough to handle remove from broth and transfer to medium bowl and shred into bite size pieces.
Strain broth reserving 3/4 cup and pouring remamining broth over chicken. Set aside.

In same unwashed saucepan heat oil over medium heat until shimmering. Add leeks, celery and carrots. Season  with salt and pepper,and thyme,  cook stirring occasionally until vegetables are almost soft. Add vegetable mixture to chicken.

In same saucepan add butter on medium heat until melted. Stir in flour until smooth, cook stirrring constantly, about 1 minute.
Whisking constantly slowly add 1 cup milk and 3/4 reserved chcken broth, scarping up any bits and cook until mixture is smooth and comes to boil.
Remove from heat and stir in chicken mixture. Stir in frozen peas.
Season to taste and transfer mixture to a large bowl.
Cover and chill.

Preheat oven to 180°c
On lightly floured surface, roll out larger piece of dough and make a circle. Roll up dough with rolling pin and then unroll over the dish, allowing dough to fit into the bottom.

Fill crust with cooled chicken filling. Roll out remaining piece of dough and place over the top.
Press the edges together, trim and crimp with fork.
In a small bowl whisk yolk and  2 teaspoons milk.
Brush over top crust.
 Poke a few slits into the top of the crust. 
Bake at oven about 45 minutes or until deep golden and filling is hot.




Print recipe here

En español
Pastel de pollo y verduras con masa hecha en casa

Ingredientes


masa

2 y 1/2 tazas de harina normal sin polvos de hornear
1/2 cucharadita de sal
1 cucharada de azucar
12 cucharadas de mantequilla fria
en trozos
6 a 7 cucharadas de leche para la masa

Relleno pollo

2 tazas de caldo de pollo
2 tazas de pollo en trozos (sin huesos y sin el cuero)
3 cucharadas de aceite
3 puerros o cebollines cortados en trozos

Pomegranate Parfait (Parfait de granadas)

I have several pending recipes with pomegranate seeds (that I love anyway) here in the southern hemisphere we are ending the summer and I remembered   still had frozen pomegranate seeds and had to use  because in the fall come the new.

 Several people have commented to me  they freeze pomegranate  seeds.

Pomegranates can be frozen either whole or seeded I prefers only seeds.  For their gorgeous seeds first is important  will be ripe 
After collecting the seeds put them on a paper towel. Pat them dry. Put on a cookie sheet. Place in the freezer about 30 minutes so the seds get firm and put them in a labeled freezer container or bag.

And here other link : How to freeze pomegranate seeds

This dessert is easy to make and delicious.

Source : Unicorn in the kitchen

Look her book "Easy Persian cookbook"

Ingredients
(4 servings)

Crust

3/4 cup graham crackers crushed into crumbs 
1 tablespoon butter melted 
1 tablespoon sugar

3 cups plain greek yogurt
1 cup sweetened condensed milk
1 teaspoon lemon juice
2 pomegranates deseeded
or 1 cup frozen pomegranates seeds

Method

To make the crust combine graham cracker crumbs and and sugar in a small bowll. Add the melted butter and mix until all the crumbs are moistened. Set aside.
Divide graham cracker miz among 4 glasses or small jars.
Mix yogurt, sweetened condensed milk and lemon juice in a bowl.
Divide half of the mixture among the jars on top of the crumbs.
Cover with some pomegranates
Repeat the layers and top with pomegranates. Serve cold.


print recipe

En español
Parfait de granadas

Ingredientes
(4 porciones)

para la base
 3/4 cup de galletas molidas tipo
graham cracker (o de vino)
1 cucharada de mantequilla derretida
1 cucharada de azucar

parfait

3 taza de yogurt griego sin sabor
1 taza de leche condensada
1 cucharadita de jugo de limon
2 granadas las semillas
o una taza de semillas de granada congeladas 

Preparacion