Banana Raisins Muffins

 

¾ cup brown sugar

1 teaspoon baking powder

1 ½ cups whole wheat flour

½ cup olive oil (or coconut oil)

½ cup yogurt

1 egg

2 medium bananas, mashed (around 1 cup)

1 teaspoon vanilla

1/3 cup raisins

Preheat oven to 375º degrees. Mix the egg with the brown sugar, olive oil and yogurt. Combine flour with baking powder. Stir well to combine all the ingredients. Add mashed bananas and vanilla, mix just until flour is moistened. Fold in raisins. Using a non-stick muffin pan or muffin papers, fill muffin cups approximately 2/3 full with batter. Bake for approximately 20-25 minutes or until golden brown. Remove from pan and let cool.

Thanksgiving Pumpkin Pie

Pate Brisee (Short Crust Pastry):

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

Pecan and Gingersnap Layer: (optional)

1/4 cup (25 grams) pecans, toasted and ground

1/4 cup (25 grams) crushed gingersnap cookies

Pumpkin Filling:

3 large eggs

2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin

1/2 cup (120 ml) heavy whipping cream

1/2 cup (110 grams) light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

Short Crust Pastry: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Add 1/8 cup (about 2 tablespoons) water and process just until the dough holds together when pinched. If necessary, add the remaining water.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Tuck the overhanging pastry under itself and use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes.

Pecan Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and fragrant. Cool and then place the pecans, along with the gingersnap cookies, in a food processor and process until finely ground. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven. 

Make the Pumpkin Filling*: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45-55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.5 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.  Makes one 9 inch (23 cm) pie.

* Pumpkin puree: If you have the time and are so inclined, you can make your own puree using the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To begin this process, first cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.

Adapted from: Joy of baking

https://www.youtube.com/watch?v=fqjooS7TYKc

Green Fantasy Frittata

6 large free-range eggs

½ cup (50 g) zucchini

½ cup (50 g) leek

½ cup (50 g) green peas

½ cup (50 g) sliced mushrooms

1-2 tbsp. (20 g) goat cheese

3-4 tbsp. (30 g) feta cheese

2-3 tbsp. (20 g) Cheddar/Parmesan cheese

salt

freshly ground black pepper

a few sprigs of fresh mint

lemon juice

olive oil

Preheat the oven to 220ºC/425ºF. Crack the eggs into a mixing bowl and add a pinch of salt and pepper.

Place a small non-stick ovenproof frying pan (roughly 20 cm) on a low heat. Slice the leek and mushrooms, put the green peas and zucchini cut into small cubs, then add to the pan with a lug of olive oil and fry gently for few minutes. Pour the egg mixture into the pan. Stir gently for a minute or so, then scatter over the feta, put the goat cheese cut into cubs and grate a little more Cheddar/Parmesan on top, if you like it extra cheesy. Add some lemon juice and the sliced fresh mint. Place the pan in the hot oven for about 5 minutes, or until golden and risen. When the frittata is ready, turn it out onto a board and serve with your favorite salad.