I finally found the perfect banana bread recipe- it's one that's been tweaked from several and it took awhile, but I now find myself buying bananas just to let them go brown. The perfect banana bread to me is moist but not dense with a strong banana flavor and that wonderful, sort of gooey top. This is just classic, plain-jane, delicious, regular old banana bread. If you want a classic recipe that's delicious and worth keeping around, this is it.
It starts with a vanilla bean (see the beans??) ginger syrup and some watermelon juice. A drop of club soda. Lots of crushed ice (the best kind, yes ice connoisseur-ism is a thing) and then a few cucumbers added in because they are 1. pretty 2. cute and 3. a vegetable which makes this a health food which means you are practically drinking a salad.
It probably appears that I’ve lost my marbles. Mint + watermelon + bubbles + ice cream? It just works I tell you. And mint is like… technically a vegetable right?! I mean, what else would it be? So this is really a fruit and veggie milkshake.
I love when life makes sense.
I find agua fresca to be insanely refreshing & is the perfect summer drink! Agua fresca is fruity water. Fruity, delicious water. That everyone can enjoy! The mint and the limes add the perfect little kick and since it’s made with fruit, it’s healthy. You are drinking nutrients!
And although I’m showing you two ways to make agua fresca, there really are a bunch of ways. Try using pineapple, blueberry, raspberry, strawberry. And maybe even pomegranate, though that would be a pain in the you know what. Kiwi too.
Anyhoo. Here are my important keys to enjoying this pretty liquid:
-It’s gotta be COLD.
-It’s gotta be fruity but not too sweet. And you know I have some darn sweet teeth. It’s not meant to be a juice though, so there is a fine line you gotta walk with the sugar. The annoying (or fun) part is that almost every batch you make will be different – all based on the sweetness of the fruit that day. So… just taste a lot.
This is SUCH a fun cocktail to make for friends. You can serve it in SOLO cups because it’s just so darn good. It’s refreshing. It’s light. It’s a serving of fruit, so you can feel good about life.
And if you reeeeeally want to go crazy. Serve it in a mini watermelon.
Here, I did the frozen watermelon thing with lots of lime juice (as you can see I’m really missing margaritas too) and just a little bit of sugar to sweeten it. You can sweeten it as much or as little as you want! Totally up to you.
Originating in Sicily, the frozen dessert known as granita is popular throughout Italy. It’s easy to make and is a wonderful way to showcase whatever fruit is in season, as with our watermelon version that gets a flavor boost from a basil-infused sugar syrup. Garnish this icy treat with a slice of lime or a sprig of fresh basil, if you’d like.
There’s a reason why sweet tea is famously referred to as “the house wine of the South.” But the basic ingredients are quality tea and sugar. Southern states take tremendous pride in their sweet tea, which is always iced. You can order it “sweet” or “unsweet” as a standard accompaniment to lunch, but when it comes to the former, no one skimps on the sugar.
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread? The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia — and in Asian bakery chains like Fay Da and Paris Baguette. (Panko is often made from the heels of the loaf, called the “ears” in Japanese.) Milk bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles.
Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled — a matter of 10 minutes at the stove — you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, in
I was distracted as I was cooking and I ended up dumping the ground peanuts into the wok with the hot palm shortening instead of the onions and carrots.
At first, I thought of changing my dinner plans and making something with a peanut sauce, but then changed my mind, so scraped the whole lot into a bowl to deal with later, cleaned the pan, and went on with supper.
However, when I came back to the peanut mixture several hours later, the edges had congealed into a lovely smooth consistency that trumped any batch of homemade peanut butter I had ever made.
So, of course, I started experimenting and after a few batches, decided the recipe as I've typed it here is the way I like it best. It's slightly sweet, it's totally spreadable, and it's just the right amount of lip-smacking good.
So, for your homemade pantry staple of the day, today I give you Super Creamy Peanut Butter. If you tend to like the store-bought brands, this recipe is for you. You'll never miss the store-bought
Nigella tends not to use self-raising flour in her more recent books as she doesn't bother to keep both plain (all-purpose) and self-raising flour. Partly as keeping just one type of flour saves on storage space and partly as if you don't use self-raising flour regularly then it will lose its raising power over time.
Surprisingly, the dough doesn't taste tangy or yogurt-y, but it does puff up a bit while cooking, so the overall flavor will remind you of a Pizza Hut personal pan pizza, or any other chewy crust (crisp, super-flat pizza dough this isn't).