Fresh, Clean Pure Friday - Banana, Orange & Bran Bread

I've been working so much these late months I've rarely blogged now Spring is giving me more energies and I'm coming back to Roz wonderful collection of fresh ideas.

Years ago when I was living in California I bought a book called 'Coffe Cakes and Quick Breads' by Renny Darling I've used it again and again sharing the recipes with tasters and everytime I need a fast way to use up some fruit I head to it like tonight...

RECIPE

1/2 cup butter softened (I used rice oil)

1 cup sugar

2 eggs

1 cup buttermilk

3/4 cup all bran cereal (I used old fashioned rolled oats)

1 orange medium, grated . use fruit juice and peel

1 medium banana

1 1/2 cups flour

1 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1 cup yellow raisins

2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon powdered cloves

Beat together first 7 ingredientsuntil blended.

Combine and add the remaining ingredients and stir until blended. Do not overmix.

Divide batter between 4 greased mini loaves pans ( I used two bigger ones) and bake in a 350° oven for about 40 minutes or until a cake tester comes out clean. Allow to cool in pans for 15 minutes and then remove and let cool on a rack.

Homemade Cottage Cheese

Few days ago I got Mark Bittman's recipe for cottage cheese making from Heather, I finally managed to make it and I'm so happy about the result !

In Italy the only cottage cheese we get is the low fat type so it is always associated with diets, when I came to the US I was amazed by all the different kinds there were in the supermarkets !

So now thanks to this very simple recipe I can make my own as I wish !

In my neighbourhood twice a week there is a little truck selling unpasteurized milk (prize winning ) ad cheese so I used their rich milk for my cheese.

RECIPE

kindly given to me by Heather

1/2 gallon milk (highest fat content you can find for creamiest results)

1 qt. buttermilk

salt (optional)

Put milk in a large, heavy-bottomed pot over medium-high heat. Cook, stirring occasionally to keep itfrom scorching, until the milk bubbles up the sides of the pot, 10 to 15 minutes.

Line a strainer with 3 layers of cheesecloth or a piece of undyed cotton muslin.

Add the buttermilk to the boiling milk all at once and stir constantly until the mixture separates into curds and whey. It will look like cooked egg whites suspended in a slightly thick yellowish liquid. Remove from the heat and stir in a large pinch of salt if you like.

Carefully pour mixture into cloth and strainer. Let curds sit in strainer until they've drained the amount of moisture you desire, anywhere from 30 to 60 minutes. Scoop the curds into a container and store in the refrigerator.

I'm submitting this recipe to Roz at la bella vita

Focaccia Pugliese

Few evenings ago I made this focaccia to serve as an appetizer for dinner to two very nice friends 'forgetting' that Salvatore is from Puglia where this focaccia is very very common... but he didn't complain !

In fact I hope you will apologize me for the horrible photo but it went away very fast !

I used sourdough, but I'll give you both versions.

I'm submitting this focaccia to Yeastspotting ! If you do not know Susan and her big work at Wild Yeast you should visit soon !

FOCACCIA PUGLIESE CON POMODORINI

250 gr flour

250 durum wheat flour (semola rimacinata di grano duro)

(using sourdough I replaced 200 gr of the flours with it and omitted the yeast)

150 boiled potatoes

6 TBS olive oil

one envelope dried yeast or one cube fresh (20 gr)

1 tsp salt

300 ml water

20 cherry tomatoes

oregano

olive oil

salt

Wash and halve the tomatoes , season with olive oil, salt and oregano and set aside.

Combine the flours, mashed potatoes, (the sourdough), olive oil, the yeast and the salt and slowly add water until you get a soft and a bit sticky dough. Knead (I used a mixer) around 6 minutes and let it rest until doubled.

Oil a round pan, put the dough in the pan and decorate it with the tomatoes . Drizzle the precious juice you got on top of the focaccia and cook in a hot oven until done.

Tomatoes, Potatoes and Onion Casserole

Roz at La Bella Vita started Fresh, Clean, Pure Friday where everybody can post things we do to make our lives 'cleaner' and fresher.

A few days ago I made this very simple dish layering sliced potatoes, tomatoes and onions in more layers ending with a tomatoes layer. Sprinkle with origano, salt and pepper to taste, drizzle with extra virgin olive oil and top with bread crumbs if you like a little crunch.

Bake in a hot oven until nice and brown (not too long like I did!). Let cool 10 minutes before serving.

Enjoy !