Hey there! Wow it's sure been a minute since I've last made a blog post, but when you work 50 hours a week, some things get pushed aside for sleep, sleep and just a bit more sleep. This week at work has been rather slow due to fall vacations, so apart from the endless cleaning the hotel kitchen needs, I've been doing a bit of experimenting.
One thing we always have at the hotel to decorate any type of sweet platter or dessert is a variety of meringue kisses. This is because they're easy to make, cheap, and can be made in bulk. They can also be extremely pretty and add a bit of crunchy texture to any creamy dessert. We were down the the really ugly ones in the kitchen (neon yellow and streaky brown are not what I consider to be pretty colours on food), so I decided to make a batch. Trust me, the recipe I use is just about the easiest in the world! You can use it as it is, burn it under a torch, bake it, or dry it.
Super Simple Meringue Recipe
250 g sugar
150 g pasteurized egg whites
Pinch of salt
Squeeze of lemon
Flavouring and colouring of your choice
And there you have it. Easiest meringue recipe ever. Now, there are different methods for piping kisses. I used a fancy star tip in my piping bag, and the slight variation in colour is just from switching out the empty pink colour for blue. I prefer to mix colour directly into the egg mixture by separating the meringue into several smaller bowls. You can get streaky colour simply by mixing the colour through less (like the pink meringues shown at the top of the page). You can also leave them plain white as our pastry student does, or smear stripes of colour directly onto the walls of the piping bag before adding meringue to give a stripy effect, as seen below. You're really only limited by your imagination. The blue meringues above look especially pretty when dusted with a bit of edible gold dust!
I hope you enjoy this simple recipe. Let me know how it went in the comments below, or check out my Instagram, Twitter and Facebook under the handle QuiteChefy. Stay warm out there!
Hey there! I feel like it's been forever since I've been able to post a new recipe here for you guys. Work has been super busy with Christmas and the huge New Years event at the hotel, but I was also back for my second semester of culinary school. I did great with top grades in almost everything, and lots of high praise. Just one year until I am a fully trained chef! Woo! I can't wait!
With all the chaos lately, I've been struggling a bit to keep up with everything, but I had a few bananas sitting on my counter that were a bit too ripe for us to eat, and it's such a shame to throw away perfectly good food, so I decided to make one of my favourite things: banana bread. It's easy, fast and, most importantly, delicious!
Banana bread is great, but you gotta be able to taste those bananas! That's why I complemented the flavours with some crunchy, slightly bitter walnuts and just a hint of dark chocolate. It tastes even better on the second day when the flavours can develop and the crust and get all gooey. It reminds me of when I was a kid and my mom used to make banana bread, and trust me, it rarely lasted until the next day.
What you'll need
For one loaf:
3-4 very ripe bananas
1/3 cup melted butter (80 ml)
1 cup sugar (240 ml)
1 tsp vanilla extract
1 tsp baking soda
1.5 cups flour (350 ml)
a handful of roughly chopped walnuts
a handful of dark chocolate chips
Preheat oven to 175°C/350°F. Mash up your ripe bananas (the browner they are, the sweeter they will be). Beat melted butter into banana. Beat sugar, egg and vanilla together until it becomes lighter in colour and slighlty fluffy. Stir in banana and butter mixture. In a separate bowl, sift all dry ingredients (except nuts and chocolate) together and stir into wet mixture until combined. Stir in nuts and chocolate at the end. Grease a loaf pan or line with parchment paper. Bake for approximately 45 minutes to an hour until golden brown on the outside, and a toothpick inserted into the loaf comes out clean. Cool on a wire rack and enjoy. If you like your banana bread to have that sweet, gooey exterior, store in plastic.
I can practically smell the goodness by looking at the photos. I hope you all enjoyed this recipe as much as I do. Drop me a line below and share on Facebook if you liked this recipe and let me know what else you'd like to see. If you're looking for other banana recipes that are a bit lighter and healthier, but still satisfy that sweet tooth and craving for ice cream, then check out my super yummy guilt-free banana ice cream.
As always, you can find me on Facebook, Twitter and Instagram as QuiteChefy. Your support is always greatly appreciated!
Until next time, keep warm and stay chefy!
Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!