Thursday, June 21, 2018

Inside Out German Chocolate Cake #BundtBakers

Instead of being topped with the traditional icing, for this inside out German chocolate cake a super chocolaty batter is baked in a Bundt pan filled knee deep in coconut and pecans, with dollops of sweetened buttery cream cheese. When you turn it over, the coconut and pecans create a lovely top and the cream cheese lines the bottom.

Food Lust People Love: Instead of being topped with the traditional icing, for this inside out German chocolate cake a super chocolaty batter is baked in a Bundt pan filled knee deep in coconut and pecans, with dollops of sweetened buttery cream cheese. When you turn it over, the coconut and pecans create a lovely top and the cream cheese lines the bottom.

That said, once I had it turned out, it seemed a little naked, so I brushed the outside with condensed milk and sprinkled on a bit more flaked coconut and chopped pecans. But you don’t need to.

Growing up, German chocolate was often my birthday cake of choice. I loved the chocolate cake, the pecans, the coconut! Absolutely everything about it. But it wasn't until recently that I began to research the origins of the name and recipe.

You all probably knew this, but it turns out that German chocolate cake is wholly American. The "German" in the title is from the surname of the gentleman, one Samuel German, who created the original bakers' chocolate (way back in 1852) that was used in a chocolate cake recipe that was printed in the Dallas Morning News in 1957, more than a century later. Ever since Mrs. George Clay's original recipe was the Recipe of the Day, bakers have been replicating it and adapting it, but they've never stopped baking it.

Two of the variations are upside down German chocolate cake and inside out German chocolate cake, and a Google search turned up an astonishing number of recipes for each. This one, despite its name, is a sort of combination of both.

Inside Out German Chocolate Cake

Fudgy chocolate cake with a crunchy curve of pecans and coconut on top, plus a chewy caramelized bottom, this Bundt has got a whole lot going on. All of it delicious.

Ingredients
1 cup, lightly packed, or 145g sweetened coconut flakes
1 1/2 cups or 200g pecans, chopped
1 1/2 cups or 190g all-purpose or plain flour
1 1/2 cups or 300g white granulated sugar
1/2 cup or 50g unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup or 180ml buttermilk
1/3 cup or 80ml vegetable oil
1 large egg
1 tablespoon pure vanilla extract
3/4 cup or 180ml boiling water
2 teaspoons instant coffee powder
4 oz or  113g cream cheese, softened
1/4 cup or 57g butter, softened
1 3/4 cups or 226g powdered sugar

Optional extras for decorating:
condensed milk
sweetened coconut flakes
chopped pecans

Method
Preheat oven to 350°F or 180°C.  Liberally grease and flour a 12-cup Bundt pan.

Mix the coconut flakes and chopped pecans together then spoon them into the bottom of the Bundt pan. Use your clean hands or the back of a spoon to create a channel all the way around, pressing the coconut and chopped pecans up the sides of the pan. Set aside.



In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt.



Add the oil, egg, vanilla and buttermilk to the flour mixture and beat well to combine. Dissolve the coffee in the boiling water then pour it into the bowl. Beat until fully incorporated and glossy.



Pour the cake batter into the channel of the coconut and pecans. Keep pouring until all the batter is in the Bundt pan.



Using an electric mixer, beat the cream cheese, butter and powdered sugar in medium bowl until well blended.



Spoon the cream cheese mixture onto the cake batter - Do NOT mix it in.


Bake on middle rack in oven for 45-50 minutes. The cream cheese mixture will initially sink, then it will start bubbling up and browning.

The cake is done when a skewer comes out of the cake with no more than light crumbs sticking to it.

Remove the Bundt pan from the oven and set to cool on a rack for no more than 10 minutes. Use your skewer to loosen the sticky bits from the edges of the pan, then turn your Inside Out German Chocolate Bundt over onto a parchment lined cutting board. Set aside to cool completely.

Food Lust People Love: Instead of being topped with the traditional icing, for this inside out German chocolate cake a super chocolaty batter is baked in a Bundt pan filled knee deep in coconut and pecans, with dollops of sweetened buttery cream cheese. When you turn it over, the coconut and pecans create a lovely top and the cream cheese lines the bottom.


Once it’s cooled, you can brush it with condensed milk and sprinkle on some more coconut and chopped pecans, if desired.

Food Lust People Love: Instead of being topped with the traditional icing, for this inside out German chocolate cake a super chocolaty batter is baked in a Bundt pan filled knee deep in coconut and pecans, with dollops of sweetened buttery cream cheese. When you turn it over, the coconut and pecans create a lovely top and the cream cheese lines the bottom.


Enjoy!

Food Lust People Love: Instead of being topped with the traditional icing, for this inside out German chocolate cake a super chocolaty batter is baked in a Bundt pan filled knee deep in coconut and pecans, with dollops of sweetened buttery cream cheese. When you turn it over, the coconut and pecans create a lovely top and the cream cheese lines the bottom.


This month our Bundt Baker host is Sue from Palatable Pastime and, as you might have guessed from the list below, our theme/ingredient is chocolate! Check out all the chocolatey cakes we have for you today!




BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Pin it! 

Food Lust People Love: Instead of being topped with the traditional icing, for this inside out German chocolate cake a super chocolaty batter is baked in a Bundt pan filled knee deep in coconut and pecans, with dollops of sweetened buttery cream cheese. When you turn it over, the coconut and pecans create a lovely top and the cream cheese lines the bottom.
 .

Friday, June 15, 2018

Grilled Pineapple Shrimp Salad #FishFridayFoodies

More than just the sum of its simple parts, this beautiful grilled pineapple shrimp salad will impress your friends and family with its looks and flavor.

Food Lust People Love: More than just the sum of its simple parts, this beautiful grilled pineapple shrimp salad will impress your friends and family with its looks and taste. Pretty and tasty, perfect for your next dinner party.


Years ago when we lived in Brazil, the churrascaria near our house would serve grilled pineapple as a dessert option. No cinnamon or other seasonings, just pineapple with the natural caramelization that comes from the application of heat to sugar. It makes the pineapple taste sweeter.

Which made me think. Surely I could create the same effect with my grill pan. (It’s already way too hot to light the barbecue pit here in Dubai!) I am pleased to report it works! And grilled pineapple is the perfect base for a small salad topped with shrimp.

This month my Fish Friday Foodies friends are sharing salads with seafood so make sure to scroll down to check out the rest.


Grilled Pineapple Shrimp Salad

Pretty and tasty, perfect for your next dinner party. I use fresh pineapple here, even leaving in the core because it is usually tender enough to eat. If you must substitute canned pineapple, choose the unsweetened ones in plain juice.

Ingredients - to serve 4 as an appetizer or first course
For the salad:
4 slices fresh pineapple
Small handful cilantro
4-5 leaves baby cos lettuce
1 cucumber
1 small red chili pepper
4 jumbo shrimp, cooked and peeled - I leave just the tail on because it's pretty
Freshly ground black pepper

For the dressing:
1 tablespoon minced onion
2 tablespoons rice vinegar
1 teaspoon honey
1 tablespoon olive oil
pinch salt

Method
Heat your grill pan over a high heat then grill the pineapple slices for just a few minutes on each side, until you have created charred lines where the natural sugars have caramelized. Remove to a plate and leave to cool.


Chop the cilantro and set aside a few leaves for garnish. Quarter the cucumber lengthwise and remove the seeds. Cut the cucumbers in little cubes. Chop the lettuce roughly  into small pieces. Slice the chili pepper.



Make the salad dressing by whisking all of the ingredients together in small bowl.


Put the cucumber, lettuce and cilantro (saving a sprig or two for garnish) into a small bowl and spoon over three quarters of the dressing. Toss lightly.



Divide the salad into four and place one pile on top of each of the cooled pineapple slices.


Top with the sliced chili pepper and shrimp. Garnish with the reserved cilantro. Drizzle over the last of the dressing on top of the shrimp.

Food Lust People Love: More than just the sum of its simple parts, this beautiful grilled pineapple shrimp salad will impress your friends and family with its looks and taste. Pretty and tasty, perfect for your next dinner party.

Finish with a sprinkle of freshly ground black pepper.


Enjoy!

Food Lust People Love: More than just the sum of its simple parts, this beautiful grilled pineapple shrimp salad will impress your friends and family with its looks and taste. Pretty and tasty, perfect for your next dinner party.

If you are a food blogger and would you like to join Fish Friday Foodies, please email Wendy at wendyklik1517 at gmail.com. We post and share new seafood/fish recipes on the third Friday of the month.  Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Many thanks to Sid from Sid's Sea Palm Cooking for this month's great Fish Fridays Foodies theme. Check out all the wonderful salads with seafood we are sharing!




Pin it!


Food Lust People Love: More than just the sum of its simple parts, this beautiful grilled pineapple shrimp salad will impress your friends and family with its looks and taste. Pretty and tasty, perfect for your next dinner party.
.

Tuesday, June 12, 2018

Feta Sun-Dried Tomato Quick Bread #BreadBakers

A savory loaf that would be as welcome for breakfast as for lunch or dinner, this feta sun-dried tomato quick bread is delightful on its own, or smeared with butter or cream cheese.

Food Lust People Love: A savory loaf that would be as welcome for breakfast as for lunch or dinner, this feta sun-dried tomato quick bread is delightful on its own, or smeared with butter or cream cheese.


I have to be honest, I’ve never really thought about the color of bread. The desired delicious ingredients go in and it turns out the color it turns out, right? Well, this month for Bread Bakers our host Mireille of The Schizo Chef challenged us to bake colorful breads, using only natural colorants. Of course, breads have to taste good, but suddenly color became important too.

I started my search for ideas by looking up natural ways to dye Easter eggs and homemade Play-Do. Loads of good ideas but none of them sounded particularly tasty. And then it popped into my head: Sun-dried tomatoes! Those are both tasty and colorful, plus I have a bagful of homemade sun-dried tomatoes. And since I wasn’t sure just how colorful those would be, I added some ground annatto as well.

The original recipe for this very adapted version comes from the long, deep rabbit hole that is the interwebs. I found it first on gottagetbaked, but as I read the post, my friend Nancy revealed that she had adapted it from this recipe by Jen at Juanita’s Cocina. Oh, good. A source to quote, I thought.

But that wasn’t the end of the trail. Jen had actually made the bread as part of a Secret Recipe post using instructions from Debra at Eliot’s Eats. Sooooo, I clicked through. Turns out that Deb was inspired to create the recipe after reading the essay Ploughman’s Lunch from Outlaw Cook* by John Thorne and Matt Lewis Thorne.

And there was a whole afternoon happily gone. But never wasted.


Feta Sun-dried Tomato Quick Bread

This recipe is adapted from one called “A Simple Plowman’s Lunch: Beer, Onion and Cheese Bread” from Elliot’s Eats. If you haven’t met Deb yet, go on over and pay her a visit. She’s got some great recipes.

Ingredients (1 standard loaf)
1/2 cup or 45g sun-dried tomatoes
1 tablespoon oil
1 medium onion, peeled and minced
7 oz or 200g feta cheese, crumbled
3 cups or 375g all-purpose flour
1 tablespoon baking powder
2 teaspoons ground annatto
1/2 teaspoon fine sea salt
12 oz or 355ml beer – use a lager rather than an ale or bitter
1 tablespoon honey
1/2 teaspoon oregano, optional

N.B. If, like mine, your can of beer is only 11 oz or 330ml, make up the difference in the volume with the water used to rehydrate the sun-dried tomatoes.

Tip: Making your own sun-dried tomatoes is easy! Check out my simple instructions here: Homemade sun-dried tomatoes.

Method
Divide the sun-dried tomatoes into two equal piles. Chop one into small pieces with a sharp knife. In a small bowl, pour boiling water to cover over the other pile. Set aside to rehydrate. Depending on how dried your tomatoes are, they could take up to an hour to plump back up and you might need to top up with more water.


Use a mortar and pestle or electric spice grinder to make a powder out of it the chopped pile.




Meanwhile, heat a small skillet over medium heat with oil. Sauté the onion for 10-12 minutes, or until it is translucent. Set the pan aside and allow the onion to cool.

When the tomatoes are plump and soft, drain and reserve the soaking water, if you need it for extra liquid. (See ingredient list.) Chop the tomatoes roughly.



Preheat the oven to 350°F or 180°C. Line a standard loaf pan with baking parchment.

In a large bowl, whisk together the flour, baking powder, annatto powder and salt. Add the crumbled cheese, cooled onions and chopped sun-dried tomatoes and toss everything together so that the other ingredients are evenly mixed into the flour.



Add the beer and honey to the flour and fold until all ingredients are incorporated and there are no dry bits of flour.



Spoon the thick dough into the prepared bread pan and smooth the top of the dough. Sprinkle on some oregano, if desired.



Bake the loaf for 40-45 minutes, or until the top of the loaf is a golden brown and a toothpick inserted into the center of the loaf comes out clean.

Allow the bread to cool in the pan for 10 minutes before turning the loaf out onto a cooling rack to cool completely.



Slice and serve. It’s great natural or toasted, plain or embuttered or, since I like to gild the lily, spread with softened cream cheese.

Food Lust People Love: A savory loaf that would be as welcome for breakfast as for lunch or dinner, this feta sun-dried tomato quick bread is delightful on its own, or smeared with butter or cream cheese.


Enjoy!

Many thanks to our host, Mireille from The Schizo Chef for this fun challenge! Check out all the naturally colorful breads we have for you this month!
BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Pin it!

Food Lust People Love: A savory loaf that would be as welcome for breakfast as for lunch or dinner, this feta sun-dried tomato quick bread is delightful on its own, or smeared with butter or cream cheese.


*Amazon affiliate link

Monday, June 11, 2018

Baked Apricot Pistachio Camembert #BakingBloggers

Super simple to make, especially if you use store-bought puff pastry, this colorful Baked Apricot Pistachio Camembert makes the perfect appetizer for your dinner party, to serve along with cocktails and wine or to present as the cheese course at the end of your meal.

Food Lust People Love: Super simple to make, especially if you use store-bought puff pastry, this colorful Baked Apricot Pistachio Camembert makes the perfect appetizer for your dinner party, to serve along with cocktails and wine or to present as the cheese course at the end of your meal.


I mean really. Take a look at this guy. Isn’t he gorgeous? I’m here to tell you that he’s as tasty as he is pretty. And so easy! Creamy Camembert cheese is the perfect savory accompaniment to the sweet dried apricots, vibrant pistachios and tart pomegranate arils. And who doesn’t love flakey puff pastry?

This month the theme for my Baking Bloggers group is puff pastry so make sure to scroll down past the recipe to see all of the other links!

I’m not a big dessert lover so anytime a set menu offers me a cheeseboard instead; I’m on it. I love the way the typical accompaniments of dried fruits like figs and apricots complement the salty rich cheeses. And if there are some crunchy pistachios, almonds or walnuts on the board, I like to make sure my every bite has all three: cheese, fruit and nuts.

This Baked Apricot Pistachio Camembert makes that easier than ever, putting the whole combo in a crunchy crust. And when most of the Camembert is gone, you can cut the puff pastry into slices like a pie and sprinkle on a few of the spare apricots and pistachios. Delicious!

Tip: To choose a ripe Camembert, check the sell by date. Buy the one dated closest to the date you plan to make this appetizer. If it’s still in date weeks later, it’s not ripe enough now!


Baked Apricot Pistachio Camembert 

Crispy puff pastry makes the perfect vessel for creamy baked Camembert, sprinkled with dried apricots, slivered pistachios and some pomegranate arils for extra crunch, flavor and color.

Ingredients
1 package ready rolled puff pastry (about 131⁄4 oz or 375g)
1 ripe Camembert cheese (8 3⁄4 oz or 250g) – best quality you can afford – I prefer the ones made with raw milk, when I can find them.
1⁄4 cup or 50g chopped dried apricots
1⁄4 cup or 25g slivered or chopped pistachios
1⁄4 cup or 37g pomegranate arils
To serve: water crackers or toasted slices of baguette

Method
Preheat your oven to 400°F or 200°C and line a baking pan with parchment or a silicone liner.

Remove the Camembert from its wooden box and set it on a large square of heavy-duty aluminum foil. Fold up the sides of the foil, crimping as you go, using the cheese to create a large bowl out of the foil.

Unroll the puff pastry. We are going to make two circles on the pastry in order to begin building our crust. Place your Camembert on the puff pastry sheet and gently score a line around the outside of the foil­ covered cheese with the point of a knife. Mark another spot with your knife, about 1 1⁄2 inches or 4cm farther out. Set the foil­ covered Camembert aside.



Look around your house for something round – a saucer or small lid, perhaps? – the same size as that outer circle. Use your found object as a guide to cut a round circle out of the puff pastry.

Repeat the process a second time, but instead of just scoring the circle around the cheese, cut through the puff pastry. Carefully lift the circle of pastry and place it on top of the first circle.
Use a sharp knife to cut the rest of the puff pastry into wide curved strips and use them to build up the sides of the puff pastry crust.

Dock the middle of the bottom of the crust with the tines of a fork or the tip of your knife.



Transfer the unbaked crust to the baking pan.

Gently remove the Camembert from the foil so it retains its shape. Place the foil “bowl” into the middle of the puff pastry. Fill with pastry beads or dried beans.



Bake in your preheated oven for about 20 minutes or until the pastry is puffed and golden. Take the crust from the oven and remove the foil filled with baking beads.



Unwrap your Camembert and carefully cut off the top rind, trying not to cut away the creamy cheese inside.

Put the cheese, open side up in the puff pastry crust. Make little cuts all around the sides of the Camembert so it can run out and collapse as it melts.



Bake for about 15­-20 minutes or until the cheese is completely melted and bubbling. Remove from the oven and transfer to a serving platter.

Food Lust People Love: Super simple to make, especially if you use store-bought puff pastry, this colorful Baked Apricot Pistachio Camembert makes the perfect appetizer for your dinner party, to serve along with cocktails and wine or to present as the cheese course at the end of your meal.


Sprinkle on the apricots, pistachios and pomegranate arils.

Food Lust People Love: Super simple to make, especially if you use store-bought puff pastry, this colorful Baked Apricot Pistachio Camembert makes the perfect appetizer for your dinner party, to serve along with cocktails and wine or to present as the cheese course at the end of your meal.

Serve with crackers or toasted baguette slices. Several small spoons will allow folks to help themselves. Grab a spoon and dig in!

Food Lust People Love: Super simple to make, especially if you use store-bought puff pastry, this colorful Baked Apricot Pistachio Camembert makes the perfect appetizer for your dinner party, to serve along with cocktails and wine or to present as the cheese course at the end of your meal.

Many thanks to Sue from Palatable Pastime for organizing this month's Baking Bloggers event. Check out all the great puff pasty recipes we have for you today!


Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

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Food Lust People Love: Super simple to make, especially if you use store-bought puff pastry, this colorful Baked Apricot Pistachio Camembert makes the perfect appetizer for your dinner party, to serve along with cocktails and wine or to present as the cheese course at the end of your meal.
 .


Wednesday, June 6, 2018

Spring Minestrone #FoodieExtravaganza

Spring Minestrone is the perfect light meal, with tender young vegetables in a clear broth, topped with crème fraîche. You can, of course, substitute whatever fresh from the garden veggies you have available.

Food Lust People Love: Spring Minestrone is the perfect light meal, with tender young vegetables in a clear broth, topped with crème fraîche. You can, of course, substitute whatever fresh from the garden veggies you have available.

I called this recipe Spring Minestrone because I used those itty bitty baby vegetables that often appear in shops in late spring. Many are harvested early while still young and some are actually varieties that will never get much bigger. I went poking about the internet and found a couple of different articles that were very enlightening. This one in particular from Business Insider will give you the low down on some of our favorite tiny vegetables.

And this article on Slate goes into the culinary history of what they call micro-vegetables.

What I know for sure is that most "baby" carrots aren't really, but the rest of the little guys are adorable and, most importantly, make a beautiful tasty soup.


Spring Minestrone

This ingredient list is not set in stone! You can use vegetables in amounts and combinations that please you, so don’t get too hung up on the weights or measures. The amounts below are what I used. The whole recipe is also easily doubled or trebled to feed a crowd.

Ingredients to serve 4-5 as a first course, 2-3 as a main course
1/2 cup or 80g dried tiny pasta, like ditalini rigate
Big handful fine green beans
2 spring carrots
2 small zucchini
1 small bulb fennel (Choose one with fronds for garnish)
1/2 cup or 75g fresh-hulled peas (sub frozen petit pois if fresh aren't available)
2 baby corn on cobs
2 baby leeks
2/3 cup or 117g canned borlotti beans, rinsed and drained
4 1/4 cups or 1L good quality chicken stock

To serve:
Crème fraîche or lightly soured cream
Fennel fronds or chopped spring onions

Food Lust People Love: Spring Minestrone is the perfect light meal, with tender young vegetables in a clear broth, topped with crème fraîche. You can, of course, substitute whatever fresh from the garden veggies you have available.



Tip: Make this vegetarian by substituting a good quality vegetable stock instead.

Method
Scrub your carrots and zucchini and cut them into small pieces. These tender vegetables don’t need to be peeled, just cleaned.

Cut the stalks off the fennel and keep any fronds for garnish. Thinly slice the bulb. Top and tail the green beans and cut them into thirds.

Trim the ends of the corn and the dark green off of the baby leeks and then cut them both into short pieces.

Food Lust People Love: Spring Minestrone is the perfect light meal, with tender young vegetables in a clear broth, topped with crème fraîche. You can, of course, substitute whatever fresh from the garden veggies you have available.


Boil your pasta according to package instructions. Drain, rinse and set aside.

Place the vegetables in a soup pot then pour in the chicken stock.

Food Lust People Love: Spring Minestrone is the perfect light meal, with tender young vegetables in a clear broth, topped with crème fraîche. You can, of course, substitute whatever fresh from the garden veggies you have available.
Bring to the boil, then reduce the heat and simmer until the vegetables are cooked through, but still firm, about 5-7 minutes tops.

Add in the cooked pasta and beans. Warm through, then ladle into bowls and top each with a dollop of crème fraîche and a sprinkle of chopped fennel fronds and/or spring onions.

Food Lust People Love: Spring Minestrone is the perfect light meal, with tender young vegetables in a clear broth, topped with crème fraîche. You can, of course, substitute whatever fresh from the garden veggies you have available.


Enjoy!

June is National Fruit andVegetable Month! Many thanks to Ellen of Family Around the Table for this month's Foodie Extravaganza theme and for her behind the scenes work. Check out all of the other fabulous recipes we are sharing today.

Foodie Extravaganza celebrates obscure food holidays, and we all post recipes using the same ingredient. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

Pin it!

Food Lust People Love: Spring Minestrone is the perfect light meal, with tender young vegetables in a clear broth, topped with crème fraîche. You can, of course, substitute whatever fresh from the garden veggies you have available.

.

Monday, May 28, 2018

Passionfruit Banana Muffins #MuffinMonday

With well-ripened bananas for sweetness and fresh passionfruit pulp for a little added zip, these passionfruit banana muffins make a great breakfast, mid-morning or after school snack.

Food Lust People Love: With well-ripened bananas for sweetness and fresh passionfruit pulp for a little added zip, these passionfruit banana muffins make a great breakfast, mid-morning or after school snack.


Often when I make banana muffins, I add some lemon juice and/or zest. That hint of tartness brightens them up. Ditto for passionfruit! The bonus with passionfruit is the little crunchy seeds that make a satisfying pop as you chew them. Some people strain these out, but why?

If you are a fan of banana muffins, you might also want to check out my Peanut Butter Stuffed Banana MuffinsBanana Honey Muffins or my fancier Bananas Foster Muffins.


Passionfruit Banana Muffins

If you only have canned passionfruit pulp, you can use it as a substitute, with perhaps a little added lemon juice to add a bit more tang.

Ingredients
1 3/4 cups or 218g flour
1/2 cup or 100g packed soft dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2-3 very ripe bananas (about 10 oz or 285g by weight when peeled)
2 tablespoons fresh passionfruit pulp (about 30g)
1/3 cup or 80ml light vegetable oil
2 eggs

Optional for topping: 2 tablespoons amber sugar crystals

Method
Preheat the oven to 350°F or 180°C and grease your muffin pan or line it with paper cups.

Mix the flour, sugar, baking soda and salt together. Make sure to mash out any lumps of brown sugar.

Mash the bananas with a fork then add in the passionfruit pulp, eggs and oil. Whisk until thoroughly combined.



Fold your wet ingredients into your dry ones until they are just mixed.



Divide the batter between the muffin cups and sprinkle the tops with the sugar crystals, if using.



Bake in the preheated oven for 20-25 minutes or until golden. Allow to cool slightly in the muffin pan before removing to a wire rack.

Enjoy!

Food Lust People Love: With well-ripened bananas for sweetness and fresh passionfruit pulp for a little added zip, these passionfruit banana muffins make a great breakfast, mid-morning or after school snack.


Check out the other lovely muffins my Muffin Monday bakers have for you today!



Muffin Monday
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Pin it!

Food Lust People Love: With well-ripened bananas for sweetness and fresh passionfruit pulp for a little added zip, these passionfruit banana muffins make a great breakfast, mid-morning or after school snack.
.

Friday, May 18, 2018

Simple Salmon Sliders with Sesame Ginger Slaw #FishFridayFoodies

These simple salmon sliders are easy to make and take mere minutes to cook. Topped with sesame ginger slaw, they are fresh and flavorful, a fun appetizer or main course your friends and family will love.

Food Lust People Love: These simple salmon sliders are easy to make and take mere minutes to cook. Topped with sesame ginger slaw, they are fresh and flavorful, a fun appetizer or main course your friends and family will love.


Lately the fishmonger in my closest supermarket has taken to making salmon patties and packaging them up for sale in twos on the fish counter. While I appreciate his efforts, I cannot bring myself to buy chopped up fish that is possibly almost or just past its best. If I'm going to buy salmon, I like a fillet or even a cross-section – bones don’t bother me, they add flavor – where I can see if the fish seems firm and moist and fresh.

But that doesn’t mean I don’t like salmon patties, big or small. I just like to make them myself. If you have a food processor, they are also very simple to make and no fillers like bread or egg are needed. Who knows what the supermarket guy is putting in!


Simple Salmon Sliders with Sesame Ginger Slaw

Feel free to substitute your favorite fresh greens or slaw to top these little guys. Or skip the salad altogether and serve them with a small dollop of mayo mixed with sriracha sauce.

Ingredients - 24 sliders
For the sliders:
2 lbs or 900g fresh salmon, skinned and cut in chunks
8 oz or 225g smoked salmon
Small bundle green onions, both white and green tops, chopped finely
Black pepper
Salt - may not be necessary

To serve:
24 small buns
broccoli slaw
Optional: sriracha for serving

For the broccoli slaw:
1/2 purple onion, sliced thinly
1/2 cup or 120ml sesame ginger dressing or dressing of your choice
12 oz or 340g package broccoli slaw

Method
In a medium sized bowl (or a plastic container), pour a few tablespoons of the dressing over the sliced onion and leave to marinate for a few minutes. This takes a little of the sharpness and burn out of the onion.

Add the rest of the broccoli slaw to the bowl and toss with balance of the dressing. Cover the bowl with cling film (or the container with its lid) and put it in the refrigerator until you are ready almost ready to serve.




To make the salmon patties, chop the smoked salmon with a sharp knife and pop it in a food processor with the green onions and a few good grinds of black pepper. Give it a few quick pulses to combine the ingredients.



Add some of the fresh salmon – about ½ lb or 225g - to the food processor.

Process until you have a thick, chunky paste. This is what is going to hold the rest of the salmon together in patties. Scrape this mixture out of the food processor and into a large mixing bowl.



Chop the rest of the salmon into small pieces with a sharp knife. Add these to the bowl with the salmon paste and mix well with a wooden spoon or rubber spatula until thoroughly combined.



Heat your griddle or nonstick pan and cook a teaspoonful of the mixture. Add salt to taste. You might find, as I do, that the smoked salmon adds enough salt and no more is necessary.

Divide the salmon mixture into 24 small piles. Form these into patties, wetting your hands occasionally as you go along, to stop the mixture from sticking to them.



Put your oven on warm and fold a sheet of foil on a baking pan and put it in the oven.

Heat your griddle or nonstick pan again over a medium high heat and panfry the salmon patties a few at a time until browned on both sides and cooked through.

This just takes mere minutes.

Food Lust People Love: These simple salmon sliders are easy to make and take mere minutes to cook. Topped with sesame ginger slaw, they are fresh and flavorful, a fun appetizer or main course your friends and family will love.
Transfer cooked patties to the oven, tucking them between the fold of the foil, to keep them warm.

Slice the buns in half and top each with a salmon patty, broccoli slaw and, if desired, a squirt of sriracha.

Food Lust People Love: These simple salmon sliders are easy to make and take mere minutes to cook. Topped with sesame ginger slaw, they are fresh and flavorful, a fun appetizer or main course your friends and family will love.


Enjoy!

This month my Fish Friday Foodie group is sharing sandwiches made with seafood so you’ve got plenty of tasty choices to check out below. Many thanks to this month’s host, Sue of Palatable Pastime.



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Food Lust People Love: These simple salmon sliders are easy to make and take mere minutes to cook. Topped with sesame ginger slaw, they are fresh and flavorful, a fun appetizer or main course your friends and family will love.
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Thursday, May 17, 2018

Lemon Drizzle Pound Cake #BundtBakers

The bright as sunshine taste of lemon with the additional tang of yogurt makes this traditional lemon drizzle pound cake a constant favorite.

Food Lust People Love: Pound cake is one of the most dependable cakes you can make for any party or occasion. It’s simple but elegant and everybody likes it, especially if it’s as moist and lemony as this one is. The bright as sunshine taste of lemon with the additional tang of yogurt makes this traditional lemon drizzle pound cake a constant favorite.


This month my Bundt Bakers group is sharing recipes for southern cakes (from the south of the United States, that is) at the instigation of our host, Sue from Palatable Pastime. Being a southerner myself, I’ve made many Bundts already based on flavors of the south, including a Sticky Pecan Pie BundtSock It to Me CakeBanana Pecan Bundt with Bananas Foster Frosting, and Sweet Potato Pecan Spice Cake just to name a few.

But sometimes a classic is called for, like this Lemon Drizzle Pound Cake. Pound cake is the first dessert I ever remember eating as a child. Home-baked by my mother, it was accompanied by a warm lemon sauce. I loved that cake and that sauce! Whenever I get nostalgic for the south, for home, that's the cake I bake. With all the lemon in this particular recipe, plus the lemon drizzle, you don't need the lemon sauce at all. It's perfect all on its own.


Lemon Drizzle Pound Cake

Pound cake is one of the most dependable cakes you can make for any party or occasion. It’s simple but elegant and everybody likes it, especially if it’s as moist and lemony as this one is.

Ingredients
For the cake batter:
2 1/2 cups or 312g all-purpose flour, plus more for dusting the pan
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup or 245g plain yogurt
1/4 cup or 60ml fresh lemon juice
Zest from 1 large lemon
2 1/2 cups or 500g granulated sugar
1 cup or 227g unsalted butter, softened, plus more for buttering the pan
6 large eggs

For the lemon drizzle:
3/4 cup or 95g powdered sugar
2 tablespoons fresh lemon juice

Optional to decorate: extra lemon zest

Tip: If you finely great the extra lemon zest onto a paper towel and set it aside while you bake the cake, make the glaze, etc. it will dry out just enough to sprinkle quite successfully when the cake is cooled and glazed.

Method
Preheat your oven to 325°F or 163°C. Lightly butter and flour a 12-cup Bundt pan. I like my Nordic Ware anniversary Bundt pan* for this traditional cake.

Whisk together your yogurt, lemon juice and zest in a measuring jug and set aside.



In a medium sized bowl, whisk together your flour, salt, baking soda and baking powder. This incorporates air in the mix and saves you from needing to sift the dry ingredients.

With electric beaters or in your stand mixer, beat the sugar and butter until they become pale yellow and fluffy.

Scrape down the bowl with a rubber spatula, then add in the eggs, one at time, beating briefly, until each is incorporated.



Add half of the flour mixture along with half of the yogurt mixture. Beat at low speed until just incorporated.

Scrape down the bowl with a rubber spatula, then repeat the process with the other half of each mixture, beating again on low until just mixed.

Pour or spoon the batter into your prepared Bundt pan and smooth out the top.

Bake in the preheated oven for about 55-60 minutes, checking it about three-quarters of the way through. If the top is browning too quickly, cover it with foil for the remaining baking time.

Remove from the oven when a wooden toothpick comes out clean and the sides are pulling away from the pan slightly.

Food Lust People Love: Pound cake is one of the most dependable cakes you can make for any party or occasion. It’s simple but elegant and everybody likes it, especially if it’s as moist and lemony as this one is. The bright as sunshine taste of lemon with the additional tang of yogurt makes this traditional lemon drizzle pound cake a constant favorite.
Leave to cool for about 10 minutes then invert the Bundt pan on a wire rack. Cool completely before drizzling with glaze.

Food Lust People Love: Pound cake is one of the most dependable cakes you can make for any party or occasion. It’s simple but elegant and everybody likes it, especially if it’s as moist and lemony as this one is. The bright as sunshine taste of lemon with the additional tang of yogurt makes this traditional lemon drizzle pound cake a constant favorite.


To make the lemon drizzle, mix the powdered sugar and lemon juice until all the sugar has dissolved. Spoon on to the cooled cake. Sprinkle with the extra lemon zest, if using, to decorate.

Food Lust People Love: Pound cake is one of the most dependable cakes you can make for any party or occasion. It’s simple but elegant and everybody likes it, especially if it’s as moist and lemony as this one is. The bright as sunshine taste of lemon with the additional tang of yogurt makes this traditional lemon drizzle pound cake a constant favorite.


Enjoy!

Many thanks to our host, Sue of Palatable Pastime for this great theme and her behind the scenes work. Check out all the other wonderful southern cakes we have for you today!



BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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Food Lust People Love: Pound cake is one of the most dependable cakes you can make for any party or occasion. It’s simple but elegant and everybody likes it, especially if it’s as moist and lemony as this one is. The bright as sunshine taste of lemon with the additional tang of yogurt makes this traditional lemon drizzle pound cake a constant favorite.

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