Typical of Anglo-Saxon countries, the Banana Bread it is a soft and fragrant plumcake. A perfect banana bread for a tasty breakfast or snack zero waste.
Do you have overripe bananas at home and are you thinking of throwing them away? Stop! Try my banana bread recipe: it will amaze you.
I love this one anti-waste recipe and from food storage which can be prepared with a few common ingredients that we always have at home, recovering bananas, which often blacken all together before we can consume them all.
But I have to warn you, the procedure is unorthodox, born out of necessity, or rather, due to lack of time. In fact, to prepare the dough, I use a food processor, with which I blend the ingredients several times, which I add a little at a time.
The traditional banana bread recipe involves the separate preparation of some ingredients, then assembled in a bowl at the end. Even if it is not exactly the classic procedure, the result is truly appreciable, as is the saving in time, preparation and washing.
For this quick version of banana bread, I used my usual multifunction robot that you often glimpse in my live broadcasts and in my video recipes*.
The spicy touch of my banana bread: cinnamon
To make the dough even more special and fragrant, I added some ground cinnamon. A spice that, I don’t know about you, but immediately makes me feel comfortable and pampered. In fact, cinnamon, cinnamomum verum, is a small evergreen plant of the same family as laurel and its dried bark is part of the aromatic group of sweet and warming spices. Therefore perfect for intense and winter blends.
Regarding cinnamon, I’ll leave you with some purchasing advice to make your banana bread, also including cinnamon flowers, which look very similar to cloves and recall their scent.
How to make spaghetti with garlic, oil and chilli pepper
A simple recipe but looking at the steps will help you cook spaghetti with garlic, oil and chilli pepper perfectly!
One of the most famous dishes of Neapolitan and Italian cuisine in the world is spaghetti with garlic, oil and chili pepper. The preparation of this first course is often underestimated because there are very few ingredients and it is certainly a quick and easy recipe, but to cook spaghetti with garlic, oil and chilli as good as in a restaurant, you have to be careful. They must be enveloping, creamy and tasty!
INGREDIENTS FOR 4 PEOPLE
400g of spaghetti
6 tablespoons of oil 70 ml
2 cloves of garlic
Chili
Parsley
salt
Garlic, oil and chilli pepper is a dish that was born in Naples like the pasta omelette or spaghetti allo Scarperiello, as a poor version without clams of spaghetti with clams. The dish is identical, but the scent of the sea is missing. In any case, it remains a great, easy, quick and economical dish. Often the most cooked one for spaghetti with friends and relatives.
If you particularly love Neapolitan cuisine, we also recommend trying the recipe for eggs in purgatory, spaghetti alla Nerano and sweet Neapolitan Danubio.
Cutting techniques can enhance each ingredient not only when it comes to cured meats, fish or meat. Today we find out what it is brunoise and how to make one vegetable brunoise.
Most of the time we don’t pay attention to how to cut vegetables because they are convinced that one cut is as good as another. Nothing could be more wrong.
Accurate, well-executed cutting can make the difference between an ordinary dish and an exceptional one, influencing the presentation, taste and texture of the final dish.
The importance of cutting in the kitchen
Know what the cutting techniques are in the kitchen it is fundamental for several reasons that influence both the final result of the dish and the overall tasting experience.
Uniformity of cooking – Ingredients of similar size cook evenly, meaning all parts of a dish will be ready at the same time, preventing some from being undercooked or overcooked.
Aesthetics – A precise and uniform cut makes the dish more visually attractive and more inviting to the point of creating a positive first impression.
Consistency – The different cutting sizes influence the consistency of the dish, making it fine and uniform or crispier.
Cooking time control – By cutting the ingredients in a certain way you can control the cooking time to obtain the desired result. For example, smaller ingredients cook faster.
Fusion of flavors – Properly cut ingredients allow the flavors to mix well during cooking, especially when it comes to soups and stews.
Resource saving – Proceeds carefully cuts vegetables in the kitchen reduces waste, allowing you to make the best use of ingredients and reducing waste.
Brunoise: what it is and meaning
Tomato brunoise
There brunoise it is one of the cooking techniques that requires not only manual skill, but also a deep understanding of symmetry, precision and balance of flavors.
Originating from French cuisine, as the name suggests, this technique involves creating uniform, identical cubes of vegetables, essential for refined dishes and high-quality culinary presentations. We can talk about tomato brunoise, courgette brunoise, Potato brunoise, pepper brunoise and so on.
What does brunoise mean? There translation Italian of the French term refers to an extremely small and uniform cut. It is no coincidence that he says “cut into brumoise”.
What is the difference between brunoise and julienne?
The brunoise cut and julienne are both techniques for preparing vegetables in the kitchen, but they differ in size and purpose.
In brunoise, roots, vegetables and fruit (e.g. carrots, celery, onions, peppers) are cut into small uniform cubes, usually about 2-3 mm per side, in order to use them in sauces, soups and garnishes. aim to obtain a very fine and uniform consistency.
Cut the vegetables into julienne strips it means cutting carrots, celery, courgettes, peppers into long, thin strips, generally about 5 cm long and 1-2 mm thick, to add color and crunch to salads or to decorate the dish.
What is meant by mirepoix? It allows you to cut carrots, onions and celery into pieces, but larger ones (cubes of approximately 7 mm per side) in order to prepare an aromatic base used to flavor broths, sauces and stews. Who wonders how to do the mirepoix cut all you have to do is proceed as per the brunoisebut cutting the cubes 7 mm per side.
Brunoise cutting, tools
If you want to experience the brunoise as cutBefore starting, it is essential to have the appropriate tools available:
A sharp knife – It is essential to have a well-sharpened knife to obtain precise cubes without crushing the ingredients.
A stable cutting surface – Make sure you work on a flat and stable surface to ensure safety and precision when cutting.
Vegetables – The most common vegetables for this cut are carrots, onions, celery and peppers, but you can use any vegetable that requires this cut size.
The brunoise cut technique
Brunoise of peppers
The technique allows you to prepare a vegetable brunoise impeccable, but requires some small care.
Preparation of vegetables – The first thing to do is carefully clean the vegetables, removing the peel and any unwanted parts.
Cut into thick slices – Proceed by cutting the vegetables into thick slices of about 3 mm.
Striped cut – At this point it is necessary to align the slices and cut them into small strips lengthwise, equalizing the sides.
Cut into cubes – To obtain uniform cubes you need to overlap the strips and cut everything into small squares. In this case it is necessary to proceed with a fluid and controlled movement of the knife.
More tips…
Fortunately, there are various tips that can make it even easier to obtain a perfect diced vegetable.
For example, the brunoise cut requires practice. So, it’s good to start with easy-to-process vegetables, like carrots, and gradually move on to more delicate vegetables.
Once prepared, vegetable brunoise can oxidize quickly and for this reason it must be used immediately or stored in an airtight container in the refrigerator, preferably blanched for a few minutes in boiling salted water and immersed in ice water for a few seconds.
This preparation can be used to add color, flavor and texture to many preparations, such as stir-fries, soups, sauces, salads and stuffings.
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