Tuna Basquaise (Thon Basquaise à la Provençal)

Ingredients:   Tuna in a glass jar, 1 large  onion,  3 cloves of garlic, 2 tbsp. tomato paste,  2  capsicum/bell pepper(red, yellow or green), 20 olives (black and green), 1/4  cup of strong white wine (like Muscadet and Gros Plant) or Madeira  wine, 4 tbsp.  water, few cubes  of lardon(small pork belly)  or strips of bacon, thyme, rosemary, oregano,  bay leaves, olive oil, salt and pepper

 1. Stir fry  garlic, onion,capsicum/bell pepper, lardon/bacon

 2. add tomato paste, wine, water, olives, thyme, oregano, rosemary,bay leaves, salt and pepper (adjust the salt if   the tuna is already salty.)   Boil for  2 minutes 

 3. then add the tuna.

 4. Add olive oil before serving.

Chocolate Banana Bread

Ingredients:

•  3  large ripe bananas, mashed
• 1/3  cup sugar  or 1/4 cup sugar
• 2  fresh  eggs
• 1/2 cup melted butter
• 1 tsp  salt
• 1 tsp vanilla essence or 1 sachet  vanilla powder/sugar
• 1 1/2 cups all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda or baking powder
•  2 tbsp. fresh milk or 1 tbsp. powdered milk
• powdered sugar for dusting
• walnuts and pumpkin seeds 

1. Combine/Mix  all the dry ingredients:  flour, cocoa powder, sugar, salt, walnuts, pumpkin seeds and baking soda or baking powder.
2. Add the other ingredients (eggs, mashed bananas, melted butter, vanilla essence, fresh milk) then mix well with the dry ingredients until a batter is formed.
3. Grease the loaf pan or muffin pan and pour-in the batter.
4. Preheat oven at 175 degrees celsius then bake the batter for 45 minutes.

Brioche au Chocolat/Sucre

Pain tolé au Levain /Sourdough Pan Bread

Ingredients:
   1. Mix the following:
     600 grams:   550 grams Wheat Flour(T65, T80, T110) 50 grams Rye flour

     400 grams water

     200 grams Levain (Sourdough starter)

    2. after 40 minutes add 10 grams of salt. cover and rest for an hour


    3.  fold the dough 12 times and rest for an hour

     4. fold the dough again.  At this stage cover and place in the ref.  overnight (I normally use 2 stainless steel lunch boxes ) and you can bake the following day  or you can keep  in the ref  up to 2 days then bake. If you want to bake at this stage then

   5. Bake: first 20 minutes at 230 degrees covered(no need to put a bowl of water  in the oven) by covering with pyrex glass  a steam will be created. then uncover and bake for ten to 15 minutes at 230 degrees.

previously baked:

New Year 2020

 

Christmas 2019

 

Chicken Satay