Best Banana Bread

March 6, 2011 March 6, 2011 by Blima In 2 Comments

3 medium very ripe bananas (the blacker the better) 1 cup sugar 3 tsp. baking soda dash salt 2 eggs 1/4 cup oil 1 1/2 cups flour 1 tsp. lemon juice plus milk to equal 1/2 cup (or 1/2 cup buttermilk) Using the steel blade in your food processor, process bananas until pureed (15 to…

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Double-baked Crisps(Clone-of-Raincoast-Crisps)

March 6, 2011 March 6, 2011 by Blima In No Comment

Using this recipe, you can make Rosemary Raisin Pecan Crisps, Cranberry Hazelnut Crisps, Fig Walnut Crisps or Date Almond Crisps, just by swapping out the fruit and nuts accordingly. These are best on the day after they are double-baked, but will keep for longer in an airtight tin. It’s probably best to keep the baked…

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Hummus with Spicy Chickpeas

March 6, 2011 June 25, 2019 by Blima In No Comment

HUMMUS ¼ cup dried parsley 4 cloves garlic 2 , 19 oz cans chick peas, ( one drained, save liquid of the other) 2/3 cup olive oil 3/4 cup Tahini (sesame seed paste) 3/4  cup fresh lemon juice 2 teaspoon salt Fresh ground pepper 1 teaspoon cumin. In your food processor. Drop garlic and process…

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Bread Dipping Oil

March 6, 2011 March 6, 2011 by Blima In No Comment

A simple recipe for making an herbed olive oil dip for Italian bread. Serve in a shallow bowl, and let your guests help themselves. Makes 1 Cup : 1 Cup Extra Virgin Olive Oil 1 Tablespoon Balsamic Vinegar (Optional) 1 Tablespoon Each: Chopped Fresh Basil & Parsley 1 Tablespoon Chopped Dried Oregano 1 to 2…

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Salsa Verde

March 6, 2011 March 6, 2011 by Blima In No Comment

MAKES 3 CUPS this emerald-colored condiment is Italy’s quintessential dipping sauce. the rich basil-parsley salsa is enjoyed with everything from bread sticks and grilled vegetables to roasted meat and fish. ingredients 2 cups basil leaves 3 cups flat-leaf parsley leaves 1/4 cup plus 2 tablespoons chopped cornichons 2 tablespoons drained capers 1 medium shallot, chopped…

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