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November 2012 - Art in the Kitchen

Archive for novembro, 2012

PostHeaderIcon Coconut-Banana Bread

Today I received an email from MyRecipes.com with a link to some bread recipes and found this coconut-banana bread recipe that seemed good enough to try! I started to make the batter only to find out that the oven was not heating up. Finally I put in a call to get someone to come fix it. In the meantime the batter sat in the fridge, waiting. I’m surprised at how well it held up, I’d never tried to do that before.

I baked it while cooking dinner, which is probably the only reason why I allowed it to cool before slicing. But it was dessert, for sure, and worth the wait!  Here is my modified version of the recipe (for those of you who don’t know me, I’m terrible at following recipes!) :

Coconut Banana Bread Recipe

Allergy Wheat
Meal type Bread
Website MyRecipes.com


  • 2 cups all purpose flour
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cups sugar
  • 2 eggs
  • 3 ripe bananas (mashed)
  • 1/4 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup coconut flakes
  • 1 tablespoon coconut flakes
  • 1/4 cup powdered sugar
  • 1 tablespoon lemon juice


I only had filmjölk, which is a sour milk I've ever only seen in Sweden, so it's what I used, but the original recipe calls for plain yogurt.


1. Preheat oven to 350°F / 175°C.
2. Combine flour, baking soda, and salt, stirring with a whisk.
3. Place sugar and butter in a large bowl and beat with a mixer until well blended. Add eggs, 1 at a time, beating well after each addition.
4. Add banana, yogurt, rum, and vanilla; beat well. Add flour mixture and stir until just moist. Stir in 1/2 cup coconut.
5. Spoon batter into a loaf pan and sprinkle with 1 tablespoon coconut. Bake for 1 hour.
6. Combine powdered sugar and juice, stir and drizzle over warm bread.
7. Cool before slicing.

Now, I really dislike calling it a bread. It’s certainly not a fluffy cake, but it’s a not a bread either, so I’ll call it a tea cake 🙂

PostHeaderIcon Turkey Breast to the Rescue

Last night I was set to bake a pie for dinner. I had the eggs out, was melting the butter and starting to slice the leeks when I realized that the oven was not turning on. It went on strike, hahaha! So I had to improvise dinner on the stove top instead, which thankfully was still working.

I found a turkey breast in the fridge and decided to give that a go; good to get some iron and protein anyway. I looked through my recipes and found a cut out from a Swedish magazine which I used as inspiration. Though it was pretty tasty, I think it can be even better with the addition of some spices such as thyme or rosemary.

Turkey Breast in a Creamy White Sauce


  • 400g whole wheat spaghetti
  • 2 tablespoons butter (divided)
  • 400g turkey breast (sliced)
  • 1 leek (cut in half lengthwise and then sliced)
  • 2 garlic cloves (thinly sliced)
  • 1 cup cream (can be half and half or any cream of choice)
  • 1 cube chicken stock (crumbled)
  • salt & pepper to taste
  • fresh parsley


1. Boil 3 liters of water and cook pasta.
2. Melt 1 tablespoon of butter in a skillet and add turkey meat.
3. When meat is browned, add leeks and garlic and saute for 10 minutes.
4. Add cream and cook for 5 minutes. Crumble stock cube over the sauce and stir to mix. Let cook another 5 minutes and add salt & pepper to taste.
5. Melt 1 tablespoon of butter and add pasta to coat. Add parsley and toss.
6. Serve turkey and sauce over pasta and top with grated Parmesan cheese.

I didn’t have any fresh parsley, so I sliced some green onions and tossed it with the pasta instead. For Robert this was enough, for myself however, I also sauteed some zucchini, carrots and green onions sprinkled with garlic salt.

Next time I will definitely add thyme, but it was a pretty decent starter sauce anyway!