So this weekend, somewhere between the James Bond: Diamonds are Forever Bop, visiting the Ashmolean Muesum(Oldest museum in the UK), and honoring Las Iguanas happy hour specials(as per Fah’s reco), I managed to do a little cooking.
Firstly, I found Harina de Maiz!!… at the happy hour restaurant/bar called “Las Iguanas”(for £ 1.85)… Which meant 1 thing… Feta filled arepas! In one word, YUM! I took your advise and sliced the feta, instead of crumbling it in, and so they had a thin even layer of feta throughout. Admittedly, I think it was a little too thin, but they were my first go at arepas! Have some improving to do, but next time J will help me on the process… to show me how to properly make them in person. Question: were your arepas really crumbly? Mine were falling apart a bit, is there a secret to arepa shaping?
Secondly, I made the banana bread recipe you sent me!… well sort of 😉 I kinda changed a few things, mostly decreased the sugar from the original amount intended, because I doubled the chocolate, and injected a bunch of nuts!
FRANTASTIC Banana Bread!
- 1/2 cup / 125 g butter (at room temp)
- 1 cup / 240 g sugar
- 2 eggs
- 3 mashed ripe bananas
- 1/2 cup / 120 gr sour cream
- 1 tsp vanilla
- 2 cups / 500g whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup / 200g bar of milk chocolate (broken into chunks)
- 1/2 cup / 120g mixed chopped nuts (peanuts, walnuts, hazelnuts, almonds)
- Preheat oven to 350ºF / 175ºC. While oven is heating, place chopped nuts on a piece of foil in the oven to roast for 5-7 minutes, or until golden and fragrant.
- Beat butter and sugar until well combined (fluffy).
- Add eggs and beat for about 2 minutes.
- Add bananas, sour cream and vanilla and beat for about 2 minutes. Remove nuts from oven, and let cool.
- Stir in dry ingredients (flour, baking powder, baking soda and salt) with a large spoon.
- Stir in chocolate chips and nuts.
- Grease two loaf pans, or one big pan, as I did.
- Fill each pan, making sure they are even.
- Bake for 40 min – 1 hour(because mine was a much shallower cake, it only needed 25 mins). Keep an eye on things. It will be done, when you insert the tip of a knife into it and blade comes out clean.
DEVOUR IMMEDIATELY!!!!! Otherwise, let it cool, and cover snugly with plastic wrap to trap in all the amazing aromatic banana moisture.
YUMMMM, thanks for the recipe!!