INGREDIENTS:
1 1/4 cup wheat flour
1/4 cup potato starch
3/4 cup brown sugar
1/2 cup oil (sunflower/rapeseed)
1 egg
3 ripe bananas
2 flat teaspoons baking powder
1/2 flat teaspoon salt
1 teaspoon almond essence
20g ground chocolate
PREPARATION:
Mash the bananas using a fork. Don't use a blender. The mixture needs to be chunky.
Add egg, oil and almond aroma. Mix with a fork/spoon.
Add the flour+starch+baking powder+salt mix. Stir until combined.
Add sugar, stir again.
Butter a standard rectangular baking form, powder with flower, pour in the dough.
Sprinkle the raw mixture with ground chocolate.
Bake for 45min in 185C.
VOILA! :)
Wednesday, November 17, 2010
Tuesday, March 2, 2010
Izzie Sushi - part 1 - NIGIRI SUSHI
Nigiri sushi is tasty, easy and a lot of fun!
And it really doesn't cost a fortune.
This is a know-how on making sushi in Poland, which means with limited products and equipment.
Necessary kitchenware :
- a sieve (strainer)
- a thick-bottomed pot (medium size)
- a bowl
- a hairdryer (!)
- a wooden or soft plastic spatula
Ingredients:
- sushi rice / risotto rice (both work fine)
- fresh salwater fish (easy to get in a big supermarket)
- rice vinega
- soy sauce
- salt, sugar
- wasabi (japanese green horseradish)
Rice preparation:
Sushi rice takes at least 1,5h to cook so you might want to start with that :)
-cut the package open and put a desired amount of rice in the pot
-fill the pot with lukewarm water and let the rice soak for 30min
-after those 30min fill the pot freash water and wash the rice; when the water gets foggy, strain it
-repeat the washing at least 5 times till the water is quite clear
-put the clean rice in the strainer and let it sit for another 30min
Rice cooking :
Put the prepared rice in the cooking pot with water in a 1:1 proportion. So for every cup of rice you put in, pour in a cup of water.
Remember: no salt allowed in sushi rice! ;)
Bring the water to a boil over high heat. As soon as it starts boiling, turn the heat down to mininum and put the lid on.
Cook the rice like this for 15min, then turn the heat off and let it sit in the closed pot for another 5min. No peeking inside! :)
Rice seasoning :
Take the cooked rice out of the pot into a bowl (plastic or wooden) and using the hairdryer (on cool/cold setting) dry the rice while mixing it gently with the spatula. Preferably make somebody else do it for you ;)
Prepare the seasoning:
- 0,5 cup rice vinegar
- 0,3 cup sugar
- 1 teaspoon salt
warm it up till the sugar dissolves, then cool.
When cool, sprinkle it on the rice and mix gently.
The Fish Part :)
Fillet your fish if you need to and remove the skin and any other "ugly" pieces.
Cut your fish into 3mm thick, 5x2cm slices with a very sharp knife.
It's much easier if you freeze the fish for a dar or two and then cut it when it's stiff.
Make rice "barrels" of a similar size (the rice should have body temperature). If the rice sticks to your hands, smear some rice vinegar on them.
Put a teeny tiny little bit of wasabi on the top of your riceballs and cover with the fish piece. Squeeze slightly together.
VOILA!
And it really doesn't cost a fortune.
This is a know-how on making sushi in Poland, which means with limited products and equipment.
Necessary kitchenware :
- a sieve (strainer)
- a thick-bottomed pot (medium size)
- a bowl
- a hairdryer (!)
- a wooden or soft plastic spatula
Ingredients:
- sushi rice / risotto rice (both work fine)
- fresh salwater fish (easy to get in a big supermarket)
- rice vinega
- soy sauce
- salt, sugar
- wasabi (japanese green horseradish)
Rice preparation:
Sushi rice takes at least 1,5h to cook so you might want to start with that :)
-cut the package open and put a desired amount of rice in the pot
-fill the pot with lukewarm water and let the rice soak for 30min
-after those 30min fill the pot freash water and wash the rice; when the water gets foggy, strain it
-repeat the washing at least 5 times till the water is quite clear
-put the clean rice in the strainer and let it sit for another 30min
Rice cooking :
Put the prepared rice in the cooking pot with water in a 1:1 proportion. So for every cup of rice you put in, pour in a cup of water.
Remember: no salt allowed in sushi rice! ;)
Bring the water to a boil over high heat. As soon as it starts boiling, turn the heat down to mininum and put the lid on.
Cook the rice like this for 15min, then turn the heat off and let it sit in the closed pot for another 5min. No peeking inside! :)
Rice seasoning :
Take the cooked rice out of the pot into a bowl (plastic or wooden) and using the hairdryer (on cool/cold setting) dry the rice while mixing it gently with the spatula. Preferably make somebody else do it for you ;)
Prepare the seasoning:
- 0,5 cup rice vinegar
- 0,3 cup sugar
- 1 teaspoon salt
warm it up till the sugar dissolves, then cool.
When cool, sprinkle it on the rice and mix gently.
The Fish Part :)
Fillet your fish if you need to and remove the skin and any other "ugly" pieces.
Cut your fish into 3mm thick, 5x2cm slices with a very sharp knife.
It's much easier if you freeze the fish for a dar or two and then cut it when it's stiff.
Make rice "barrels" of a similar size (the rice should have body temperature). If the rice sticks to your hands, smear some rice vinegar on them.
Put a teeny tiny little bit of wasabi on the top of your riceballs and cover with the fish piece. Squeeze slightly together.
VOILA!
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