Experimenting the avocado bread...

I've always been puzzled by those recipes mixing up sweet and salty, or blending ingredients that are usually far apart (at least in my mind). This week I decided to give a chance to the avocado bread, basically a rearrangement of my beloved banana bread. I'm quite sure the recipe is far from being perfect and I'm confident I'll be able to adjust it pretty soon, but I wanted to write down a quick report of my very first attempt.
INGREDIENTS:
1 beaten egg
1 ripe avocado (mashed)
2 cups of self-rising flour
3/4 cup of granulated sugar
1 cup of milk
a hint of salt
PROCEDURE:
Preheat the oven to 375F and cover a bread pan with cooking parchment.
Mash the avocado, add the beaten egg and a hint of salt. Stir in the sugar and the flour and conclude adding the flour. Stir until you get a smooth mixture, then pur it into the bread pan. Bake it for 1 hour at 375 F.
Enjoy!
PS. 1- Keep in mind the cake is going to be greenish :)
2- If you want to make it tastier, increase the amount of avocados (I'll try with 2 next time)
3- This cake is for avocado lovers only!

Marble banana bread

Hi there!
I've been up to experimenting new recipes in the last few days and here is one of the amazing results: a moist and fluffy marble banana bread.
INGREDIENTS:
1 beaten egg
3 ripe bananas mashed
1.5 cups of self rising flour
2/3 cup of granulated sugar
1/2 cup of milk
1/2 cup of vegetable oil
1 table spoon of cocoa powder
a bit of vanilla powder
a touch of salt
PROCEDURE:
Preheat the oven to 375 F.
Beat the egg, mash the bananas, mix together with vanilla powder, salt, sugar. Add the self-rising flour, milk and oil while stiring. Pour half of the mixture into a bread pan covered with cooking parchment. Finally add cocoa powder to the remaining mixture, blend it and pour into the bread pan.
To give an artistic touch to your banana bread use a fork to "draw" waves of cocoa mixture on the plain one (see top picture for a naive example).
Enjoy!

PS. As you could see from top picture if you are running out of bread pan you can use a different shape.

Marble water cake (torta all'acqua marmorizzata)

Hi there!
After months of inactivity I'm finally back to my beloved blog and I have a recipe that will make happy all of you who are either struggling with a grumpy stomach (as mine) or dealing with a low-cal diet. The marble water cake is pretty easy and has a ridiculously short ingredient list (i.e. no need to desperately dig into the fridge/kitchen cabinets).
INGREDIENTS
self-rising flour 290 gr
sugar 180 gr
cocoa powder 20 gr (optional)
vegetable oil 70 gr
warm water 350 gr
a hint of salt
a few drops of vanilla extract
PROCEDURE
Preheat the over to 360 F.
Very easily, mix all the dry ingredients first (apart from cocoa powder), then add the oil and the warm water while steering. Make sure to get a smooth batter before pouring 1/2 of it into a baking pan. Add the cocoa powder to the remaining batter and pour it as well into the pan. Bake for 50 minutes at 360 F (180 C) and let cool down before wolf it down (screw the diet )!!!!!!!! I swear this cake is amazingly soft!
Enjoy!

Miao a tutti,
dopo mesi di assenza sono finalmente tornata al mio amato blog e ho qui una ricetta che renderà felici tutti quelli che combattono ogni giorno con uno stomaco capriccioso (come il mio) o sono a dieta. La torta marmorizzata all'acqua e' facilissima da fare ed ha una lista di ingredienti ridicolmente corta che vi eviterà di raschiare il fondo del frigorifero o degli scaffali in cucina.
INGREDIENTI
farina autolievitante 290 gr
zucchero semolato 180 gr
cacao in polvere 20 gr (opzionale)
olio di semi 70 gr
acqua tiepida 350 gr
un pizzico di salte
qualche goccia di estratto di vaniglia (o una bustina di vanillina)
PROCEDIMENTO
Pre-riscaldare il forno a 180 C. Molto semplicemente, mescolare tutti gli ingredienti secchi tranne il cacao, aggiungere l'olio e l'acqua tiepida continuando a mescolare. Una volta ottenuto un composto omogeneo versarne meta' in una teglia da forno (ricoperta con carta forno), aggiungere il cacao al rimanente e poi versare anche questo nella teglia.
Cuocere in forno caldo a 180 C per 50 minuti (vale sempre la prova dello stuzzicadenti). Mi raccomando di lasciar raffreddare la torta prima di divorarla (in barba alla dieta )... Vi assicuro che e' di una morbidezza impressionante!!!
Enjoy!

Banana bread with pecan nuts

Yesterday I came home thinking "banana bread: let's give it a try"... So I started baking and it turned out that banana bread is a quick & easy recipe with an amazing outcome...
INGREDIENTS:
3 bananas
2 beaten eggs
1 cup of granulated sugar
1.5 cup of self-rising flour
7 tablespoons of butter (melted)
vanilla extract
a bit of salt
pecan nuts (optional. Other options are chocolate chips, nuts or crystallized ginger) PROCEDURE:
Preheat the oven at 375. Prepare a loaf pan (either use the baking sheet or grease the pan).
Crush the bananas and, then, add the beaten eggs.
Add sugar, mix and the add flour, vanilla and a bit of salt.
Mix well and, finally, add crushed pecan nuts.
Pour into the pan and bake at 375 degrees for 60 minutes. The final result should be a golden banana bread with a yummy smell.
Enjoy :)

Blueberries cheesecake

Well, it took me forever but I'm back to backing...
INGREDIENTS (CRUST):
11 crumbled graham crackers (~200 gr)
6 tablespoons of melted butter
1/3 cup of sugar (50 gr)
INGREDIENTS (FILLING):
20 oz of softened cream-cheese (~600 gr)
1 plain greek yogurt (150 gr)
1 cup of sugar (150 gr)
3 eggs
Vanilla extract

PROCEDURE:
Preheat the over at 350 F.
Pick a square baking pan 20cm by 20cm.
Mix the crumbled crackers, melted butter and sugar and, then, create a thick layer of crust on the bottom of the pan. Beat the eggs and sugar until creamy, add vanilla extract and yogurt and, finally, the softened cream-cheese. Use the whisk until the filling blends.
Pour it on top of the crust and place the pan in the oven.
Cook for about 60 minutes then let it cool down ad place it in the fridge for at least 5 hours.