I can’t take credit for this recipe — I pretty much followed the instructions on the Anovo website for egg bites, using leeks instead of scallions, because I happened to have them on hand. But I’ll say that it was yum.
Very delicate, roasting the peppers — honestly, I think I’d be fine with using raw peppers in this, for more of a fresh bite. And I’d probably use a little more cheese, a bit more black pepper, for some more oomph. But the general concept, good.
Nice to take fifteen minutes on the weekend to prep, one hour in the sous vide, and then have six warm eggy breakfasts for the week to come, that you can just grab and eat with a spoon, or decant (maybe over some fresh spring greens, lightly dressed) for a slightly fancier presentation.
In general, I’m trying to do more weekend prep to make healthy meals easy during the week. Egg bites, white wine-poached chicken, grilled shrimp, etc. It’s a bit of a process, adapting, but I think it’ll make my life easier during the semester.
(5 minutes, serves 2-4)
Some people like their lassi very sweet; some like it hardly sweetened at all. It seems like that decision is best left up to the individual cook. I don’t use any honey when I make mine
3-4 ice cubes
1 cup yogurt (or silken tofu yogurt)
1/2 c. passionfruit puree
1 T rosewater (optional)
1 cup water
1/4 cup honey (optional)
1. Combine ice, yogurt, passionfruit, rosewater, water, and blend.
3. Stop blender and taste, adding more water and/or honey if desired, until preferred consistency and flavor is reached. Enjoy!
Rich passionfruit flavor and a hint of rose scent. This delicate cake is lovely with a very light tea. Passionfruit puree can be ordered online, or is often found in Mexican grocers, sometimes frozen. If you have are lucky enough to have actual passionfruit on hand, you can, of course, pulp and puree them yourself; strain out the hard seeds if you do.
2 c. flour
3/4 t. salt
1/4 t. baking powder
1/2 c. passionfruit puree
1 c. yogurt
1 t. vanilla extract
2 T rosewater
12 T butter (room temperature)
2 c. sugar
5 large eggs (room temperature)
2 egg yolks (room temperature)
1. Preheat oven to 350F. Grease and flour a cake pan (spraying with Baker’s Joy makes this easy). You can use a bundt pan, cakelet pans, or mini cake pans.
2. In a bowl, combine the flour, salt, and baking powder.
3. In a second bowl, combine the passionfruit puree, yogurt, vanilla extract, and rosewater if using; set aside.
4. In the bowl of a standing mixer (paddle attachment), cream the butter and sugar; add the egg yolks and eggs one at a time, pausing to scrape bowl as needed with a rubber spatula.
5. Add the flour mixture and passionfruit mixture alternately in a few additions, starting with the dry. Scrape sides and bottom again to make sure all ingredients are fully incorporated.
6. Fill the pan and bake on the middle rack for (50-55 for bundt, 25-30 minutes for cakelets, 15-20 minutes for mini cakes), or until a toothpick comes out dry when inserted in the center of a cake. (If you want them darker, which shows off the contrast and the detail more, bake a few minutes longer.)
I keep messing with this recipe. This version has the real shortbread crispiness that I love. 🙂
(makes about 40 cookies)
The way the butter lingers on your tongue, the hint of salt with the sweet fruitiness of the dried mango and the slight sharpness of the crystallized ginger? Heaven. Bake a few minutes longer if you’re planning to dip them in coffee or tea.
3/4 pound unsalted butter at room temperature
1 c. sugar
1 teaspoon pure vanilla extract
3/4 t. salt
3 1/2 cups flour
1/4 c. dried mango, chopped fine
1/4 c. crystallized ginger, chopped fine
1. Preheat the oven to 350F.
2. Cream together the butter and sugar; add the vanilla and salt. Then add flour and mix on low until dough forms. Stir in mango and ginger.
3. Turn out dough onto floured board, roll into logs. Cover in plastic and chill for 30 minutes. NOTE: Can be kept chilled at this point for several days, covered in plastic wrap, and then rolled, cut, and baked fresh.
3. Remove from fridge and cut slices. Chill individual cookies again for 10 more minutes (to reduce spreading). Place cookies on an ungreased baking sheet (I like the insulated ones for even baking).
4. Bake for 15 to 20 minutes, until the edges begin to brown, then remove to wire rack to cool. Delicious with chai!