Recipes Archives - Page 36 of 69 - Recipes At My Table

Pumpkin Nutella Quick Bread

I have leftover pumpkin from making pie and I plan to use it in a quick bread. Last week I got a Costco order and of course an Italian staple is Nutella. I love this hazelnut chocolate spread on just bout everything. This bread is good as a dessert or delicious with an afternoon tea or cappuccino. Pumpkin Nutella Quick Bread is an easy way to get your kids to eat pumpkin.

Pumpkin is relatively cheap to buy and very versatile. I use it in sweet and savoury dishes. There are many health benefits to pumpkin https://www.healthline.com/nutrition/pumpkin

Of course if you are more of a cookie person try https://recipesatmytable.com/pumpkin-oatmeal-chocolate-chip-cookies/

The Ingredients for Pumpkin Nutella Quick Bread

1 1/2 cups all purpose flour
1 teaspoon baking soda
3/4 cups brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice
3/4 cups brown sugar
3/4 cups white sugar
2 tbsp milk
1 1/2 cups canned pure pumpkin
2 large eggs
2 tbsp plain greek yogurt
1/3 cup melted butter
1/2 cup nutella ( Place in microwave for 20 seconds to soften)

The Process

I preheated the oven to 350 F and I greased a loaf pan with some canola oil.

Place the flour, baking soda and spices in a small bowl and set aside.

Cream the sugar, eggs and oil.

Add in the pumpkin, and yogurt.

Put the dry ingredients into the wet ingredients and beat until smooth.

Slowly pour the melted butter over the batter and mix.

Place half the batter into the pan and half the melted nutella over the batter.

Repeat and insert a knife gently through the batter to swirl.

Place the Pumpkin Nutella Quick Bread in the oven for 1 hour and 15 minutes.

Remove from oven and let cool.

A nice slice for me.

April 3, 2020

Easter Avocado Cookies

Easter Avocado Cookies get a nice colour from the added avocado. Avocados are an alternative to butter, eggs, oil etc. Their creamy nature makes them a good substitute . They increase the nutritional value in recipes. This is a nice little site to get some great avocado dessert recipes: https://www.foodandwine.com/desserts/11-avocado-desserts-try?

This is an easy recipe to make with kids and the ingredients are easily available. Easter Avocado Cookies will make them smile and kids can help decorate. Your kids will also like these avocado boats I make https://recipesatmytable.com/avocado-fruit-salad/

I use avocados daily in my kitchen I mash and spread them over bread instead of mayonnaise. They are an additive for salads and I even mash them in gnocchi. This recipe is coming soon.

The Ingredients for Easter Avocado Cookies

2 cups flour
1 tsp baking soda
1/2 tsp salt
1/3 cup butter
1 cup sugar
1/2 cup mashed fresh avocado
2 eggs
zest of an orange
1/4 cup orange juice
coloured sugar for coating

The Process

In a bowl place the flour, baking soda and salt. Mash the avocado and place with the butter. Beat together until smooth. Add the sugar, orange zest and beat some more.

Now put in the eggs one at a time. When they are incorporated pour in the orange juice. Slowly add the flour mixture and place in the refrigerator for 2 hours.

Line your baking sheets with parchment paper. Roll into balls and roll each ball into the sugar coating. I used 1 tbsp of dough for each cookie.

Slightly flatten each ball using the back of a tsp.

Bak at 350 F for 10 minutes. Let cool and serve on a pretty bunny platter.

March 31, 2020

Italian Stuffed Peppers

Italian Stuffed Peppers are cooking in my kitchen today and the aroma is incredible. This simple recipe stems from a “cucina povera”, but also understands the importance of taste. The few ingredients are the base of many stuffed vegetables. What you do with the ingredients is key to the flavour. These peppers are charred before baking.

Nonna use to blanche her peppers, but I am going for a quick crust on them before I bake them. I rub olive oil and some tomato paste on them and grill them for a few minutes to char them. The bread is an olive one and adds more intense flavour. These are vegetarian and I use some fresh vegetables to kick-up the taste.

Serve these as a main or side. You will be surprised at the taste and they are also easy to assemble.

You might also like my https://recipesatmytable.com/mashed-potato-vegetable-stuffed-peppers/

Ingredients

3 medium bell peppers sliced in half
1 tbsp of olive oil and 1 tbsp of tomato paste combined
1 loaf 450 gr of olive bread. I toast the bread. ( If you don’t have olive bread, use regular bread and add 10 pitted and sliced black or green olives)
1/2 cup white wine
1/2 cups water
1 clove garlic minced
2 eggs
1/2 cup plain bread crumbs
salt and pepper
1/2 tsp fresh thyme
2 tbsp Italian seasoning
2 tbsp minced parsley
1/2 cup Parmesan cheese
2 cups marinara sauce ( 1/2 cup goes into filling)
1/4 cup olive oil

The Process

Wash and dry the peppers.Cut in half and remove all the seeds.

Mix the 1 tbsp of olive oil and 1 tbsp of tomato paste and smear on each half.

Set the peppers on a grill for a couple of minutes.

Soak the toasted bread in the white wine and water.

Add into the soaked bread the eggs, bread crumbs, garlic, parsley, salt, pepper, Italian seasoning, thyme, marinara sauce and parmesan cheese. Mix everything.

Pour 1 cup of the marinara sauce into the bottom of an oven proof pan. Stuff peppers and sit on top of the sauce.

Add the remaining sauce over the peppers. Cover with parchment and aluminum foil and place in a 350 F oven for 1 hour. Remove cover and continue cooking for 15 minutes.

Simplicity on a plate.

March 5, 2020March 5, 2020

2 Comments

Mango Vegetable Salsa

Mango Vegetable Salsa is a healthy homemade version of bottled brands. This recipe is a nice diverse version of traditional tomato ones. The fruit and the crunch of the fresh vegetables adds texture. The spices make it interesting to the taste.Enjoy a snack while staying healthy!!

Always think of alternate choices that fuel the body. Fruits and vegetables are necessary. Sometimes we think we are eating healthy, but nothing is healthier than homemade. Start opting for dishes made in your kitchen and bring them to the table knowing what is in them.

You can make many variations of this salsa by adding an avocado or other exotic fruits. By leaving out the taco seasoning, this salsa is very nice over ice cream. The possibilities are endless. This can stay in your refrigerator for about 10 days. The lemon juice keeps it fresh.

For more fruit salsa recipes see: https://www.howsweeteats.com/2012/05/put-some-fruit-in-your-salsa-and-eat-it/

If you like this dish try my: https://recipesatmytable.com/coconut-fish-sticks/

The Ingredients for Mango Vegetable Salsa

2 mangoes, peeled and copped
2 carrots, matchstick cut and cubed
1 lemon, the zest and juice
couple of stalks of celery also cubed finely
1 clove garlic
2 tbsp chopped parsley
1 tbsp taco mix ( see recipe below)
1 tbsp olive oil
salt and freshly ground pepper

Basic Taco Mix

Combine 1tbsp chilli powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp paprika, 1 tsp oregano, 1/2 tsp onion powder, 1/2 tsp red pepper chilli flakes, and 1/4 tsp each of salt and pepper.