Banana bread has always been popular. In the age of the pandemic, there is a soaring spike of interest in this food above other daily favorites.
Kitchen novices and professional chefs think alike that the demand for this food is because limp and mushy bananas can be repurposed, especially the overripe ones forgotten in the fruit bowl.
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Buying produce is a bit tricky these days. But bananas are at low risk. You eat them fresh, or when they are overripe, you put them in the freezer until you have enough to make banana bread.
The first banana recipe was published in 1933 during the Great Depression as a means of stretching a week's groceries.
Making sourdough bread may sound complicated. But that is the reason why it has gained cult-like status - because of the perceived steep learning curve to making bread.
Once you get past the mental barrier, it's a lot easier than it looks.
“Pantry” is an antique word with an eternal logic: Cooking is simpler and faster when you already have the ingredients.
Our definition of pantry encompasses refrigerator, freezer and cupboard, so you can make entire meals with “pantry” items.
It is ok not to have everything- there are three levels of pantries- essential, expanded and expert. No two people will agree on a list of staples — but there are fundamentals ingredients to keep on hand that last.
450g of fresh, ripe strawberries
1 large orange, both grated zest and its juice
200g of plain low-fat yoghurt
4 tablespoons of Kellogg's All-Bran Original
Place all the ingredients into a blender and then blend until smooth.
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