BANANA BREAD WITH WALNUTS AND RAISINS | VEGAN RECIPE

WIKI NOTE: Bananas appeared in the US in the 1870s and it took a while for them to appear as ingredient items for desserts. The modern Banana Bread recipe began being published in cookbooks around the 1930s and its popularity was greatly helped by the introduction of baking powder on the market.

WALNUT RAISIN BANANA VEGAN BREAD

YOU WILL NEED:
DRY INGREDIENTS:
1 and 1/2 cups wheat flour (plain or all-purpose)
1 cup panela sugar or unrefined cane sugar
2 tsp baking powder
1 tsp baking soda
A pinch of salt
1/2 cup walnuts, chopped
1/2 cup pistachios, chopped or any dry fruits of your choice (optional)
WET INGREDIENTS:
4 medium to large ripe or over-ripe bananas (approx. 300g)
1 tsp vanilla extract
1/3 cup  sunflower oil (or veggie oil, any neutral flavored)
1/2 cup raisins
NOTE: Put raisins in a glass with a dash of water for kids' cake or alcohol (to taste, I like with Cachaça) for an adult's cake, and the raisins plump up.
TOPPING
A drizzle of maple syrup
Banana slices
Cinnamon, to taste (optional)

NOTE: Homemade measurement units



LET´S BAKE!

1. Preheat the oven to 180 º C. Grease a bread pan with margarine or sunflower oil.
NOTE: Standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It´s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want,  you will get a bigger cake. You have tons of different sizes of baking pans depending on the final amount.

2. Combine dry ingredients in a bowl: flour, brown sugar, baking powder, baking soda, ground cinnamon, chopped walnuts and salt until well mixed. 
NOTE: Sift the flour for cakes. Sifting helps to remove any lumps and/or unwanted debris from the flour and also helps to combine the flour with any dry ingredients. If you don't have a strainer handy, you can also mix flour with a wire whisk or a fork.
4. Add veggie oil and vanilla extract. Combine wet ingredients so that the oil mixes with the banana puree and the sugar dissolves. 

5. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon.

6. Pour the mix into the bread pan. Sprinkle brown sugar on the top. Arrange the banana slices around the cake decoratively. 

7. Bake it for around 40 minutes, until browned.

NOTE: Don´t open the oven, you can always leave the cake in the oven for a few more minutes.

8.  Remove from the oven. Leave to cool. Drizzle some maple syrup over the cake, especially over the banana slices. Sprinkle a little bit of ground cinnamon (optional).

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• APRIL MENU

   

BLUEBERRY PANCAKES | VEGAN RECIPE

WIKI NOTE: Archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies.

BLUEBERRY VEGAN PANCAKES

YOU WILL NEED:
1 cup soy milk
2 tablespoons of vegetable oil

1 cup wheat flour (plain or all-purpose) 

1 tablespoon of panela sugar or unrefined cane sugar

2 tablespoons of baking powder

A pinch of salt
A pinch of ground cinnamon (optional) 
A handful of mixed berries (blueberry, blackberry, raspberry, strawberry)

LET´S COOK!

1. Combine the flour, baking powder, sugar, and a pinch of salt in a bowl. Add the wet ingredients, soymilk, and vegetable oil. Whisk to a smooth batter.
2. Add a splash of vegetable oil, tilting the pan to spread when the pan is hot.
3. Use the soup ladle to fill with the batter from your bowl and then dispense it onto the griddle. Add some berries and cook for 2 to 3 minutes each side.  Make round pancakes with a wooden spoon.
4. Flip it when the pancake's edges are dry and the top of the pancake has bubbles rising up. Set aside.
5. Repeat until use all the batter (4 or 6 units). Stack the pancakes on a plate.
6. Spread whatever you want over the pancake. Maple syrup or strawberry jam is my favorite pancake but up to your taste, definitely, there is no rule here. Bon appetite!

HOW TO MAKE A YUMMY HEART! 
1. Thanks a lot Betty for the heart pancake!
2. Make a round shape with a triangle on the top. It will be a yummy heart!

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• FEBRUARY MENU

     

SNOWPAPERMAN | RECYCLED CRAFT | WINTER SPECIAL

WIKI NOTE: Documentation of the first snowman is unclear. However, Bob Eckstein (author of The History of the Snowman) documented snowmen from medieval times, by researching artistic depictions in European museums, art galleries, and libraries. The earliest documentation he found was a marginal illustration from a work titled Book of Hours from 1380.

SNOWPAPERMAN

YOU WILL NEED (100% recycled materials):
Waste Papers/newsprint
Paper shredder machine (optional)
Transparent garbage bags
Clear tape
Cardboard: black and orange
White pencil
Scissors
Glue
Hat and scarf

LET´S DO THE SNOWPAPERMAN!

1. Shred papers or make balls.
2. Fill 3 bags of shredded paper or paper balls and tie a knot to close.
3. Place it in the room. Built with three filled bin bags depicting the head, torso, and lower body.
4. To obtain better stability put clear tape between the bags and place it in a corner of the room.
5. Decorate it: draw 5 equal circles (eyes and buttons) on black cardboard and cut them out. Cut a square of orange cardboard and make a cone (nose).
6. Paste with glue the buttons, eyes, and nose on the snowman.
7. Dress it: choose a scarf and a hat to dress it.
NOTE: Sticks can be used for arms.
8. That´s all! Definitely, it´s one of the best ways to make your snowman never melt! Yeah, let´s have it indoors throughout the winter and/or forever and ever!

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• DECEMBER MENU

• JANUARY MENU

• FEBRUARY MENU

 

"SOFT TURRÓN" MILKSHAKE (ALMOND BUTTER MILKSHAKE) / XTMAS SWEET | ALTERNATIVE VEGAN RECIPE INCLUDED | DECEMBER MENU

WIKI NOTE: Turrón is a typical Christmas sweet in Spain and Italy. It is made with almonds and honey. It is similar to nougat.

"SOFT TURRÓN" MILKSHAKE 

YOU WILL NEED: *vegan recipe
300g soft turrón (turrón de Jijona) or almond butter
350ml of milk /*almond milk
2 tablespoons of honey /*agave nectar, to taste (optional)
Cinnamon powder, to sprinkle (optional) 

NOTE: The soft turrón (turrón de Jijona) is made with ground almonds. Almond butter instead of soft turron works well for this recipe, just add some honey.

LET´S COOK!

1. Chop the soft turrón into small pieces. Put half of it into the measuring cup of the blender. 

2. Add half milk. Mix everything with the blender until foaming.

3. Mix everything well with the blender, at the same time add the remaining milk and pieces of soft turrón, until foaming. Rectify the taste by adding caster sugar or honey.

4. Serve it in a glass with straw. Sprinkle cinnamon on the top of the glass.

NOTE: Put the glasses in the freezer for a while, the soft turrón milkshake has to be cold.

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• DECEMBER MENU

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POLVORONES ("SPANISH CRUMBLE CAKES") / XMAS SWEET | ALTERNATIVE VEGAN RECIPE INCLUDED | DECEMBER MENU

WIKI NOTE: Polvorón is a very crumbly shortbread biscuit. It´s a typical Christmas sweet in Spain. 

POLVORONES ("SPANISH CRUMBLE CAKES")

YOU WILL NEED:  (for 2 baking trays approx.) *vegan recipe

400g wheat flour (plain or all-purpose) 

200g lard /*vegan margarine

150g icing sugar /*icing panela sugar or unrefined cane sugar, to sprinkle

Cinnamon powder, to sprinkle (optional)

LET´S COOK!

1. Preheat the oven to 180 º C for around 15 minutes. Line a baking tray with greaseproof paper.

2. Add the white flour to a big saucepan over medium heat. Mix it slowly with a wooden spoon, until brown. 

3. Put toasted flour in a big bowl and leave to cool. 

4. Put lard in a small saucepan. Warm gently, stirring until all melted. Set aside and leave to cool. 

5. Pour cold melted lard into the big bowl. Mix it well with a wooden spoon.
6. Add icing sugar. Mix it and knead for 10 minutes.

7. Let mixture dough rest for 30 min. 

8. Using hands, divide and roll the mixture dough into small balls (same size approx.)
9. Carefully place onto the baking tray and flatten each ball a bit.
NOTE: balls will flatten out more during baking.

10. Bake crumble cakes for 30 minutes oven at low temperature (approx. 150 º C).
11. Set aside and leave to cool. Sprinkle icing sugar over crumble cakes.
NOTE: Mix some icing sugar and a teaspoon of cinnamon powder in a cup. Sprinkle mixture over crumble cakes (optional). 

12. Serve and place it on the Xmas plate.

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• DECEMBER MENU

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FISH PÂTÉ | ALTERNATIVE VEGAN RECIPE INCLUDED: HUMMUS | DECEMBER MENU

WIKI NOTE: Preservation of marine products is of great importance to the coastal poor. Preserved fish products ensure adequate protein during low fishing periods. Subsistence fishers use their abundant catch of small fish to make fermented fish paste and smoked fish with the assistance of family members.

FISH PÂTÉ 

YOU WILL NEED: *vegan recipe replace fish pâté for hummus
1 slice of hake (whiting family)
1 slice of salmon
4 crab sticks
3 eggs
10 tablespoons of tomato sauce, either store-bought or homemade.
200ml double cream 
Grated nutmeg, to taste
Ground black pepper, to taste
Salt, to taste

LET´S COOK!
1. Preheat the oven to 180 º C. Grease a baking pan with olive oil.
2. Place the slice of salmon hake fish and bay leaves in a saucepan, and cover with salted water.
3. Bring to a boil over medium heat. Simmer over low heat for 5- 10 minutes, until the fish is cooked.
4. Drain in a colander. Place it on a plate. Remove skin and any bones. Allow the fish pieces to cool.
5. Put the eggs, crab sticks, fish pieces, tomato sauce, and double cream on the base of the blender. Mix everything with the blender, until obtain the desired texture (pâté) Season with ground black pepper, grated nutmeg, and salt, to taste.
6. Pour the mix into the baking pan. Place the baking pan in the oven baking tray. Fill the oven baking tray with water.
7. Bake it for around 1 hour. Check it until browned.
NOTE: Open the oven and prick the fish pâté in the middle with a needle knit. You can check it many times until the needle knit is clean. It means that the pâté is well done.
8. Remove the baking pan. Let cool the fish pâté for a while.
9. Cover the bowl with cling film and put it in the fridge for a while. The fish pâté has to be cold to serve. It is yummy, yummy with tomato salad.
NOTE: You can also spread the fish pâté on toasts.

• LET'S MAKE THE RUDOLPH RED-NOSED REINDEER FACE!

Rudolph the red-nosed reindeer face: fish pâté (face), cherry tomato (nose), lettuce leaves cut into julienne (hair and horn) teaspoon of mayonnaise, and raisins (eyes).

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• DECEMBER MENU

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WINTER SOUP: POTATO, ONION, GARLIC AND OLIVE OIL | VEGAN RECIPE | DECEMBER MENU

WIKI NOTE: The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew.

WINTER SOUP 

YOU WILL NEED: 
2 medium potatoes
1 or 2 cloves garlic, to taste
A half onion
1 leek (white part)
A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
A bunch of parsley
Salt, to taste
Black pepper, to taste
Water (to boil)

LET´S COOK!
1. Wash the vegetables well. Peel potatoes, leek, onion and garlic. Cut the potatoes into big pieces. Chop the onion, leek and garlic.
2. Heat the olive oil in the pot. Saute the onion, leek, and garlic until transparent.
3. Add the big pieces of potatoes. Stir for several minutes with the rest of the ingredients.
4. Cover with water (the water has to exceed a couple of fingers the ingredients) and cook the vegetables for approx. 20 minutes. When the veggies are tender, turn off the kitchen and remove the pot from heat.
5. Mix everything with the blender until it is the consistency of a soup. Add black pepper and salt, to taste.
NOTE: If the texture of the soup is too liquid, add a few tablespoons of cornstarch (corn flour refined).
6. Serve the soup warm. Chop a bunch of parsley and sprinkle it on the top of the soup plate. Add some crunchy popcorn because it makes the soup more yummy, yummy!

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• DECEMBER MENU

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