You can call this recipe an all time favourite, a staple, easy-peasy, a crowd favourite, etc. The list can go on and on, but the one thing I would say: is that it is great for entertaining. I like to keep my bruschetta simple, using just chopped tomatoes and basil, minced garlic, olive oil and salt - saving its addition just before assembly and serving, which is crucial to keeping the tomatoes plump and the toasted baguette crisp. If you were to serve the bruschetta as a canapé throughout an evening, I highly suggest that you top the toasted baguette slices (or store bought substitute such as Plain Boulangerie Grissol Baguettes) plate by plate so that they are not sitting for too long. If this is not possible and you don't want to serve all night, place the tomato mixture in a bowl surrounded by the toasted baguette pieces and let your guests top their own to ensure that the bread does not get soggy. In any case, it is sure to please all those who try it!
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At least once a month I get the request to make my banana-chocolate loaf, and almost always I don't oblige. Why? Bananas get consumed pretty quickly by my family and thus I never have bananas that are ripe enough for the recipe. However, sometimes the large quantities of bananas we buy ripen too quickly and due to my family preferring slightly unripe bananas, they get left to become overripe - perfect for banana based baked goods. One downside to overripe bananas in my household: they happen at the most inconvenient baking times, however lucky for me (and you!) they can be frozen for later use. You can freeze bananas many ways, some prefer having the peel on and others like it off, those who take the peel off also leave them whole or cut them into chunks or slices. When really in a pinch or lazy, I throw them in a freezer bag with the peels on; this ensures that they don't stick together and you can pull them out as needed. If you want to freeze your bananas peel off, I suggest you place the bananas, whether they are whole or in chunks/slices, flat and separated on a wax paper lined baking sheet and place in freezer until frozen, and then transfer them to a freezer bag; this makes sure they don't become a huge clump and you can pull them out and thaw as needed for baking and smoothies. Overall, banana chocolate loaf is a fairly simple recipe that makes 2 loaves that funny enough can also be easily frozen and thawed for later use! Also, I believe the recipe can be very versatile in terms of presentation: you can make one large loaf and bake it longer, or make mini-loaves or muffins for convenience. At the moment I do not have the baking times for other formats other than the 2 loaves, but I will update the recipe as soon as I have an idea! In the meantime, cook until a toothpick inserted in the center comes out clean. Happy Baking! :) |
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March 2017
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