Tag Archives: Bread

Calamansi Poppy Seed Loaf

I love when my friends go through important moments in their lives: some get married, move to a different city, have a major career move or expand their family. This week has been full of blessings and good moments. Between weddings, babies and more happy babies on the way, it definitely is a great last couple of days. For many of those occasions we often get together with friends for a big meal, drinks, of just talk over coffee. This Calamansi Poppy Seed Loaf is perfect for that last one.

At the end of last week, when visiting my grandmother, I ended up getting a big batch of calamansi from her tree. Her garden is beautiful. I have to get there with my camera and share with you all her gorgeous garden. She has a small but very well packed garden, and the calamansi tree in it, gives out the best (and very juicy) fruits I’ve seen. Anyway, we ended up getting close to 5 pounds of fruit.

Since I got the big bag of them, I knew I had a loaf to bake. This loaf gets its citrus flavor from the both the calamansi and lemons, and a slight crunch from the poppy seeds. If you are not familiar with the calamansi, they are small citrus fruits native from Asia. They are grown in southeast Asia, Hawaii, North and Central America. You know they are perfectly ripen when its color changes to a tangerine orange. They are great for agua frescas or juice. Oh! And for a coffee-cake like loaf, it’s perfect! It’s flavor is slightly orangy-sweet, so it balances out the lemon. And the sugar you add on top… takes it out of the park. The sugar sprinkled just before baking helps you get a gorgeous crackled top. This loaf goes perfect with a mid afternoon cup of tea.

Kitty

Tangy Poppy Seed Loaf
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Carrot Bread

It is no secret, that carrots are great for baking, as well as several other produce like zucchini, beets, sweet potato and such. When I say “I am going to bake a carrot…” you will immediately will answer “cake”. Right? Wrong. This post is for the neglected one, the one that stands in the shadow of the carrot cake and the carrot muffins. The Carrot Bread.

I had some carrots just begging me to turn them into something baked, but I wanted to stay away from the frosting. There’s just so much frosting you can take for a couple of weeks. I’ve been in and out of birthdays, baking and frosting cakes… so no. No frosting.

Browsing online, I found this version of Carrot Bread by Mark Bittman, and since I wanted to bake a quick bread (no yeast, since I didn’t have any) it was perfect. I have to confess that I misread the recipe. I added only ½ a teaspoon of baking powder, when the original recipe calls for 1 ½ teaspoons. Still the bread came out just fine. I also replaced the orange zest with orange juice, and added a dash of both nutmeg and cinnamon.

I baked two loaves, so I took one next door to my aunt and uncle the next day. I was very pleased when I went to visit them the next day to find out there was only one serving left! It’s good. And if you’re wondering what my dad said about the bread? He liked it! Of course, he would rather have me bake my grandma’s 4-Minute Cake, but he still liked it! A small victory in my book. This bread keeps best up to 3-4 days, after that it starts to dry out.

Kitty

Carrot Bread

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French Toast BLT

When we think about french toast, we immediately imagine maple syrup, cinnamon, berries…. breakfast and coffee, right? But what if there could be a savory version of french toast? Sometimes I think about those things, and I start googling and pinteresting to see what’s out there. I found a lot of BLT french toast photographs to inspire me. Basically, you use the same base as you would to make normal french toast, buy instead of adding sugar you add salt, spices and herbs to the mix. As I write this, I’m thinking about adding a little white wine to the mix, and top my savory french toast with sautéed mushrooms and caramelized onions? A little swiss cheese maybe? I’ll definitely try that and post the recipe.

My recommendation when trying this recipe, is that you can try to get a crusty bread.  Even though I made mine with whole wheat sliced bread, it would have turned out even better if I would have used a rustic type of bread, or even baguette sliced diagonally.

Helga

French Toast BLT

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Coconut & Banana Bread

Hello! We’re back after a couple crazy couple of weeks. Both Helga and I… we’ve been bad. We have posted some things here and there, but the truth is we have been crazy busy at work… and that’s a good thing! And, we have some surprises lined up for you. In between all the work, family and friends, I was able to escape a few weeks ago to the Saúl Farmers Market in Paseo Cayalá, and got to buy something I’ve been curious to try for a couple of months now: coconut oil. I met with Cinthia from Klapper, a local business that offers 100% Guatemalan organic coconut oil. We talked about everything, including how you can replace coconut oil (instead of butter) in your recipes. And a tip from a TFK friend, you need to measure coconut oil melted. Make sure that you take out the amount of coconut oil you need (eyeball it)  from it’s container with a clean spoon into a clean plate or container, melt it (I used the microwave) and measure. Then, if you have some extra melted coconut oil,  pour it back into it’s original container and let it solidify before you put it away.

Now, this pairing is just delicious. I got to combine not only coconut oil but also Biscoff Spread (also known as cookie butter)! If you can’t find cookie butter where you live, you can add an extra banana to the recipe. The flavor is subtle: banana with a hint of coconut, but you won’t be able to pin point it if you don’t know that the recipe has coconut oil. Fruit does an amazing job masking coconut, for those who are not that fond of the tropical flavor.

This loaf lasted just for a couple of days, but I did give half of it away to my brother’s girlfriend since she loves Banana Bread!

Kitty

Coconut & Banana Bread

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