far better to say too little than too much
Here’s a family secret I’m sharing free of charge:
To make ginger tea:
I like drinking it hot and cold… and I leave the ginger chunks in, but you may want to adapt this to suit your own taste.
for future reference:
Recipe for Banana Bread
Here’s a simple and rustique family recipe to make crumble:
Cover the bottom of a heat-resistant dish with slices of fruit such as apples, pears, or plums.
Stir up some crumbles for the topping (you can use the same recipe for the topping as in Streuselkuchen, but i’d leave out the cinnamon and use brown sugar instead)
Add nuts and put into the oven for about 40 to 45 minutes until slightly brown.
just read about the African Cookbook Project.
You can submit your favourite African recipe at:
questions (at) betumi.com.
Off the top of my head and based on the recipes I’ve published here at Chiperoni.org, I would say banana bread.
I’m sending an email to Blantyre to ask my mom…
stamattina ho provato fare un sugo con tutti i pomodori che non ho mangiato.
Ho trovato questa pagina:
(importante per me: deve stare semplice)
e tutto nella pentola. vediamo come ha funzionato…dopo
To get rid of some ripe and mushy bananas*, I decided to bake some banana bread today.
What I usually do is mix up a basic cake butter and then add 2-3 bananas to the batter. Today has been one big experiment ‘cos I didn’t have some of the ingredients. And I still don’t have a proper measurement jar. But that’s no reason to stop this bucket chemist.
I’m still waiting to see what the results are like….
[update] Banana bread tastes great… not sweet, lots of natural banana aroma, beautiful and moist. Experiment was a huge success!
The Recipe:
400 g flour
150 g sugar
1 packet of vanilla sugar (or some drops of vanilla essence)
3 bananas
2 teaspoons baking powder
80 ml oil
120 ml milk
Mix everything together starting with the sugar and oil.
Bake the whole thing very slowly at 150 degrees…
I added water instead of milk, some cocoa powder, and lots more baking powder (i’m a bucket chemist, i believe in chemical reaction).
__
*i hate eating ripe and mushy bananas. I’d rather throw them away. I used to feed my dogs the ripe bananas. But that was in Malawi where bananas are plentiful and cheaper.
Apparently the Basel German word for biscuits/cookies/Kekse is Gutzi and not Gutzli.
I was fairly confident that the bakery at the supermarket across the road from my office had introduced a typo.
Turns out it’s not a typo. In my part of Switzerland, people say Gutzi, while in the Zurich area they say Gutzli.
Anyway… i’ve started to search the net for a good recipe for Basler Brunsli. I’ll try out the recipe in the next couple of days/weeks. And post a summary of my findings.
Basler Brunsli
Zutaten
200 g dunkle Schokolade gerieben
250 g Zucker
250 g Mandeln, nicht geschälte, fein gehackt
3 Eiweiß
2 EL, gestr., Kartoffelmehl
2 Msp. Zimt
1 Msp. NelkenZUBEREITUNG
Eiweiß zu Schnee schlagen und nach und nach mit den restlichen Zutaten vermischen, bis ein Teig entsteht. Den Teig wenn möglich 1-2 h an einem kühlen Ort ruhen lassen.
Den Teig dann auf einem mit Zucker bestreuten Brett kurz kneten und in 3-4 Stücke teilen. Die Stücke auf Zucker 1 cm hoch auswallen und beliebige Formen ausstechen. Die ausgestochenen Formen auf ein mit Backpapier ausgelegtes Backblech legen und über Nacht trocknen lassen. Dann 3-5 Min. bei 200 Grad backen. Sie sollten aussen fest und innen feucht sein.
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