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)
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.
Adapted from smitten kitchen
200 g brussels sprouts, trimmed and halved
50 g unsalted butter
3 shallots, very thinly sliced
3 spoonfuls of flour
500 mL hot chicken stock
2 spoonfuls of lemon juice
Ground black pepper
pinch of nutmeg
10 roasted, peeled chestnuts, halved if large (we didn’t have this time)
Boil sprouts in salted water for 10 minutes. Drain and rinse cold. Saute shallots in butter in saucepan until fragrant, over medium heat. Set aside strained shallots and brown the butter. Whisk in flour. Whisk in stock. Cook until sauce is thickened. Add lemon juice, salt, black pepper, nutmeg. Add chestnuts and brussels sprouts. Scatter shallots on top and bake at 225 deg C for 15 minutes. Serve.
(Optional: we fried up a little bacon, minced into the dish.)
sorry it’s only in the background!
Adapted from Tyler Florence
2 bags of baby spinach
unsalted butter + extra-virgin olive oil
2 cloves garlic, lightly smashed
pinch of freshly ground nutmeg
50 g freshly grated Parmesan
Kosher salt + freshly ground black pepper
Wash the spinach several times. Drain the spinach. Heat the butter and oil in a large skillet over medium-high heat and add the garlic. Cook until fragrant, then add the spinach, turning frequently, until the spinach has wilted down evenly. Remove the garlic and drain the spinach in a colander. Press out as much liquid as possible. Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
Adapted from smitten kitchen, adapted from Le Pain Quotidien. Served 3.
quiche pastry dough
2 large leeks, white and light green only diced (I used one super-big leek)
1 onion, diced (I used red)
olive oil + butter
3 eggs, divided (I used 4 as they weren’t large)
120 mL+ heavy cream (I used 200 g creme fraiche)
240 mL+ sour cream (I had 150 g)
Pinch of nutmeg
Pinch of pepper
200 g diced ham (I had 227 g pork belly bacon, cooked)
100 g Swiss cheese, freshly grated (I had Emmentaler)
The cream-egg mixture
Added broccoli because I had it
One cute slice
Saute leeks and onions in butter on low heat for 30-40 minutes until caramelized. Remove. Mix the creams with the eggs. Add nutmeg, salt, pepper. Preheat oven to 175 deg C. Unfurl pastry dough in a pan. Add the vegetables (I added some blanched broccoli I had lying around), then the bacon, then cheese, and finally the egg-cream liquid. Bake 25-30 minutes. Wait 5 minutes for the eggs to set. Serve warm.
I used Emmentaler because ‘Swiss cheese’ doesn’t exist in Germany or Switzerland. Like ‘French fries’ in France or ‘Italian dressing’ in Italy. See here.
Adapted from Simply Recipes and smitten kitchen
170 g unsalted butter, melted for greasing the pan
225 g grated zucchini (1/2 a big one)
200 g all-purpose flour
1 g baking soda
pinch of cinnamon
pinch of ground ginger
pinch of ground nutmeg
150 g sugar
3 large eggs, beaten
10 ml vanilla extract
6 g salt
50 g chopped walnuts
Preheat oven to 175°C. Grease and flour your pan, liberally. Mix wet ingredients: In a large bowl, beat the eggs with a whisk. Mix in the oil and sugar, then add the zucchini and vanilla. Mix dry ingredients: Combine flour, cinnamon, nutmeg, baking soda, and salt, as well as nuts, etc. Combine both: Stir this into the egg mixture. Bake for 60 minutes, +- ten. Muffins will bake far more quickly, approximately 20-25 minutes.