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August 19, 2018 Dipping A Toe in France’s Ardeche

This post will most likely make Nutmeg’s Corsican friends angry.

Why bother with the hassle of an overnight ferry, crowded beaches and small twisty roads? If you want to feel like you, have experienced a bit of Corsica without leaving the French mainland, plan a trip to the Ardèche region.

The similarities between, the beautiful island of Corsica and the Ardèche are significant, see below:

 

Corsica

Ardeche

Surface Area8,680 sq km5,550 sq km
Widest Point82 km75 km
Highest Peak2,706 metres Mont Cinto1,754 metres Mont Mézenc
Population302,000309,000
Annual VisitorsRoughly 2 millionRoughly 3 million
AgricultureChestnutsChestnuts
OlivesOlives
GrapesGrapes
Goats, SheepGoat, Sheep, Cows
FigsFigs
Beaches1000 km of coastlineCountless River banks
Geographic FormationVolcanicVolcanic

 

Ardeche views #Ardeche #France

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This entry was posted on Monday, February 20th, 2017 at 6:00 am and is filed under France, Provence, Travel. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

 
August 5, 2018 Banana Bread Love Affair

Nutmeg is picky about her bananas. The fruit has to be perfect, not too green and certainly not a second too ripe. However, when it comes to banana bread, she has nothing but love for this sweet treat.

Most people have a banana loaf variation that they have perfected over the years, or one handed down from a relative. When this recipe landed on Nutmeg’s laptop from cyberspace, she could not resist trying it. A combination of lemons, olive oil, and bananas adapted from 101 Cookbooks, what is not to love?

Lemon Olive Oil Banana Bread

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Lemon Olive Oil Banana Bread
Recipe type: Quick Breads
Prep time: 
Cook time: 
Total time: 
Serves: 1 Loaf
 
Like most sweet loafs this one is very easy to make. The use of olive oil and lemon make it a bit more contemporary than the one you might have from your great-aunt. The trick with all banana bread is finding that perfect moment when the loaf is golden brown but it is still moist - roughly 50 minutes in the oven in this case. Thanks again to Heidi @101Cookbooks for her inspiration.
Ingredients

  • 2 Cups Whole Wheat Flour
  • ½ Cup Brown Sugar
  • ¾ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ⅓ Cup Olive Oil
  • 2 Large Eggs, lightly beaten
  • 1½ Cups Bananas, they should be ripe and mashed
  • ¼ Cup Plain Yogurt
  • 1 Teaspoon Lemon Zest, freshly grated
  • 1 Teaspoon Vanilla Extract
  • Optional: 1 Cup Your Choice: Bittersweet Chocolate or Walnuts or Blueberries
  • Glaze:
  • ½ Cup Brown Sugar
  • 4 Teaspoons Lemon Juice, freshly squeezed
Instructions

  1. Preheat your oven to 350° F
  2. The oven rack should be in the centre
  3. Grease a 9 by 5 inch (23 x 13 cm) loaf pan - or in this case a Bundt pan
  4. In a bowl, whisk together the flour, sugar, baking soda, and salt
  5. Add the chocolate pieces (or walnuts or blueberries) and combine well
  6. In a separate bowl, mix together the olive oil, eggs, banana, yogurt, and vanilla
  7. Fold the wet mixture into the flour mixture, do not over mix
  8. Pour the batter into your pan and bake until golden brown
  9. Cool slightly and then move onto a wire rack
  10. Prepare the glaze and run it over the top of the loaf when it is cool

Lemon Olive Oil Banana Bread

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This entry was posted on Monday, February 6th, 2017 at 6:00 am and is filed under Breakfast and Brunch, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.