Sunday, July 28, 2013

Zucchini Ricotta Fritters

This recipe from smitten kitchen is probably one of my favorites during the summer time. It's quick and easy, and VERY filling. We made these for a party, and most everyone liked them so I figured I'd put up a recipe.




1 cup self-raising (self-rising) flour, sifted
2 eggs
1 1/2 tablespoons butter, melted
1/3 cup milk
Sea salt and cracked black pepper
1/2 cup fresh ricotta cheese
1/4 cup torn basil leaves (we used oregano, we didn't have enough basil)
2 2/3 ounces ham, torn (omit if vegetarian)
1 zucchini, cut into long, thin strips or grated.
Vegetable oil for shallow frying

Place the flour eggs, butter, milk, salt and pepper in a large bowl and whisk to combine. Fold through the ricotta, basil, ham and zucchini. Place two tablespoon of the oil in a small frying pan [I used a light coating of olive oil spray] and heat over medium heat. Add half of the mixture to the pan and cook for 2-3 minutes each side or until bubbles appear on the surface. Set aside.
Add another two tablespoons of the oil and repeat with the remaining batter. Cut into wedges to serve








Wednesday, May 29, 2013

Banana Cake with Brown Butter Frosting and Toasted Pecans.


Thank goodness we brought this to a dinner party. 





  • 3 very ripe bananas, mashed
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • Cream Cheese Frosting (recipe follows)

Directions:
Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, and vanilla. Mix until smooth.

In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.

Cream Cheese Frosting:

Toast pecans in a flat pan until slightly burnt, they will taste sweet and have a good crunch, set aside to cool.

  • 8 ounces cream cheese, at room temperature
  • 1 stick unsalted butter,browned. Cook the butter until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Set aside to cool.
  • 1 glug (tbs or so) of pure vanilla extract
  • 2 1/2 cups sifted confectioners' sugar (1/2 pound)

Mix the cream cheese, cooled brown butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. I whipped it, but you don't have to. Add the sugar and mix until smooth. Yield: frosting for one 9-inch cake.

Sprinkle pecans all over.




Friday, January 11, 2013

Baked Oatmeal

In an effort to get healthier we've started to eat more at home and more whole foody. If you know Andrew he LOVES to go out and eat, and I love to not have a dirty kitchen so I comply.

BUT my butt has gotten a little big for my liking so I'm enforcing some happy-good eating in our little household.


Today's breakfast has been a favorite these last few weeks.

Baked oatmeal.



Dry ingredients:

2 cups of oatmeal
1 tsp baking powder
pinch of salt
1 tsp cinnamon
walnut pieces - however many you want- we use about a cup
any kind of frozen berry or fresh fruit you want

You can also add chocolate chips but I don't ;)

Wet:

2 cups skim milk
3 Tbs melted butter
1 large egg or 2 small eggs
a dash of vanilla (for us its a glug glug)

In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts and half the berries. Save the other half of berries and walnuts for the top of the oatmeal.


In another large bowl, whisk together the milk, egg, butter and vanilla extract. Add the oat mixture to prepared (spray generously with cooking spray) baking dish. Arrange the remaining berries and walnuts then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.


Bake @ 375 for 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.




Of course I'm taking pictures barefoot and in the snow.