One avocado one banana bread

Adapted from Food Network and A Little Yum. Similar to a previous post.

80 g (3/4 cups) all-purpose flour
3 spoonfuls of sugar
pinch of baking soda
pinch of salt
ground cinnamon, nutmeg, cloves (subbed with 5 spice powder)
1/2 avocado, chopped (we used the whole, made for a very moist cake)
1 egg
dash of pure vanilla extract
orange zest (optional — have used apple juice before!)
1 very ripe banana, mashed
2 spoonfuls of honey
100 g (4 tbsp) butter, softened
a couple splashes of milk (optional)

Preheat oven 175 deg C. Mix the dry ingredients together. Whisk the wet ingredients together. Combine the two. Pour into buttered baking dish. Bake for 35-40 minutes. Cool. Slice. Serve.

~Jessica

Patatas bravas

aka patatas a la brava or papas bravas. Adapted from No Recipes and Felicity Cloake

Aioli
6 cloves garlic, finely grated
1 egg
2 splashes of lemon juice / sherry vinegar
pinch of sea salt
pinch of honey / sugar
olive oil

4 Yukon gold potatoes, chopped (~500 g)
300ml olive oil (or duck fat, if you can get it)
1 small onion, finely chopped
1 red chilli, finely chopped
smoked paprika, cayenne pepper/red pepper flakes/chili
400g tin chopped tomatoes
Chives, chopped, to serve

No Photo! I forgot the chives and overcooked the potatoes!

Bake the potatoes in olive oil for ~45 minutes at 200 deg C. Salt lightly and set aside. Fry onion and chili at medium heat in the fat of your choice until fragrant, then add the tomatoes, spices, and simmer 20 min. Add 1 spoonful of your acid. Taste. Mix with the potatoes. Top with chives.

Whisk garlic with olive oil separately. Mix the egg, 1 spoonful of lemon juice, salt, honey to this. Serve potatoes with a side of the aioli (aka garlic mayonnaise), with chorizo or chistorra.

~Jessica

Bulgur salad with chickpeas, roasted red peppers and cumin

Adapted from smitten kitchen, adapted from A Year in a Vegetarian Kitchen

500 g fine-grain bulgur
700 mL boiling water
3 splashes of fresh lemon juice
1 teaspoon honey
1 teaspoon ground cumin
pinch of cayenne pepper
salt
60 mL extra-virgin olive oil
1 can chickpeas, rinsed and drained (400 g)
170 g drained jarred roasted red peppers, diced (I made mine)
170 g quartered cherry tomatoes
1 shallot, finely chopped
fresh parsley leaves, minced
1 medium head Bibb lettuce (I had iceberg)
4 pita breads, warmed and cut into wedges

IMAG5540.jpgAdd boiling water to bulgur. Set aside for 15-20 minutes. Mix lemon juice, honey, cumin, cayenne, salt, and olive oil together. Toss chickpeas, peppers, tomatoes, onion, and parsley with the bulgur to this dressing. Plate this on lettuce leaves inside the pita bread.

~Jessica

Chinese grilled pork chops

Adapted from No Special Effects and smitten kitchen.

Ingredients:

  • Marinade for 4 bone-in pork chops (~ 1 kg total)
  • rice wine/dry sherry
  • soy sauce
  • sesame oil
  • honey
  • 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
  • ginger
  • oyster sauce
  • salt + pepper, Five-spice powder (Star anise (八角), Cloves (丁香), Cinnamon (肉桂), Sichuan pepper (花椒), Fennel seeds (小茴香))
  • scallions
  • cornstarch
  • Hoisin sauce (optional)
  • Sriracha (optional)

Directions:

How to marinate

  1. In a nonreactive dish (glass, ceramic, plastic, stainless steel), mix: ACID + SALT OIL + HERBS/SEASONINGS/SUGAR + TIME
  2. wine + soy sauce + sesame oil + garlic, ginger, honey, chili pepper flakes, scallions, etc.
  3. Marinate pork for 4-12 hours! (30 minutes minimum)

IMAG4820IMAG4821

Perfect for the barbecue! I like using cornstarch; it’s a classic ingredient for Chinese marinades that keeps the meat juicy. Also featured in the pics: garlic butter roasted mushrooms and crispy potatoes.

~Jessica