In a small saucepan, melt 6 Tbsp of butter over medium high heat and cook for about five minutes * take the away from the heat and set aside when the butter turns brown and takes on a nutty fragrance * In a medium size bowl whisk together the brown sugar, 1 tsp baking powder, 1 cup all-purpose flour, and 1 tsp baking soda * Make a small well in the center of the mix and pour in 1 cup of milk and two large egg yolks * Gently work the milk and egg yolks into the dry ingredients by whisking together until they are combined * Add the browned butter and whisk until it is fully absorbed into the batter * Using a small bowl and a whisk – beat the two egg whites to soft peaks and use a spatula to gently fold the whites into the batter until just combined * You will need a waffle iron to mold the waffles * Heat the waffle iron and brush with non-stick cooking spray or butter * Ladle about 1/4 cup of batter onto the center of the waffle iron – close the lid and cook until golden brown * Remove the waffle from the iron and dust with a small amount of powdered sugar * drizzle with maple sugar or if your watching calories enjoy it just as it is !
If the bananas get over ripe, peel away the skins and place them in the freezer until you are ready to make Banana Raisin Breakfast Bread * can be served as a quick breakfast or a healthy snack during the day * Begin by greasing a 9x5x3 inch loaf pan and set it aside * Preheat oven to 350F * combine 1 cup of thawed – mashed bananas (about three bananas) with 1 cup of brown sugar, 3/4 cup of oil, 2 eggs and mix using a mixer or by hand until well blended * Add 2 cups flour 1 tsp baking soda or baking powder, 1/2 tsp of salt and keep mixing it all together until well mixed * Stir in 1/2 cup of finely chopped carrots and 1/2 cup raisins * if you like nuts – add 1 cup of walnuts or pecans * Pour into the prepared pan and bake 45 – 50 minutes * Set aside and let the Banana Raisin Breakfast Bread cool completely before slicing * After the first serving cover in plastic wrap and freeze overnight * next day the bread will be firm and moist and ready for friends
If you can marinade the fillets for 24 hours all the more flavor * If you don’t have 24 hours – a marinade for one half hour will add flavor * A spice mixture of 3 Tbsp grated onion, 2 cloves of mashed garlic, 1 1/2 Tbsp of fresh ground coriander seed, 2 Tbsp yogurt, salt and fresh ground pepper and 1/2 the juice from a fresh lemon * add 1 tsp tikka masala to the spice marinade if available * if you don’t have tikka masala in the cupboard it can be made by toasting 1/2 cinnamon stick with 5 cloves garlic, add 1 tsp fenugreek, 1 tsp smoked paprika and grind til fine * melt 3 Tbsp butter in a pan * when it bubbles add the fine spice powder and cook for 1 minute * Add 6 Tbsp of tomato paste and blend it into the butter mixture with a small whisk * Add 1/2 cup of water in two additions and keep on whisking until smooth * simmer for 3 minutes until the mixture is a pale red brick * Whisk in1 cup of cream if you have it and simmer for about 10 minutes * this should reduce the sauce by a quarter * remove from heat and set aside – this is a great marinade for the fish for however long you can * Let’s cook the fish * heat a mixture of 50 -50 oil-melted butter in a large skillet * Brush off most of the spice mixture from the fillets and saute them in the oil/butter for 3 to 4 minutes on each side – or until they are done * Remove the fillets from the pan to a plate * Add the remaining marinade to the skillet and cook, stirring often, until a sauce is formed * Return the fish to the pan and add the juice from remaining 1/2 lemon * Cook briefly until the fish is fully heated and the flavors come together * best served with rice and additional slices of lemon
Don’t forget to add some strawberries to this easy to make special desert * Preheat oven to 350F * Butter six soufflé dishes and set aside * Place 12 ounces of chopped bittersweet chocolate and a small amount of butter – 1/2 cup or one stick cut into tbsp. pieces (try to use less if possible) in a microwave safe bowl * microwave for 2 to 3 minutes or until the chocolate is melted and smooth * stirring every 30 seconds * Let it cool * Add 1/4 tsp salt and 6 tbsp. of sugar * Add 5 egg yolks (one at a time and hold the egg whites for later) – whisking after each addition * and now whisk in 1/4 cup of all-purpose flour * In a large mixing bowl beat the egg whites and pinch of salt until soft peaks form * Add the remaining 6 tbsp. of sugar a little at a time – beating until stiff glossy peaks form * Whisk about one-fourth of the egg whites into the chocolate mixture to lighten the batter – then fold in the remaining whites * Pour the batter evenly into the soufflé dishes * Bake for 30 to 35 minutes or until the center is still jiggly and a toothpick inserted in the middle comes out moist * Try to serve it while it is still warm