A major twitter design blog discovery inspired me to start blogging again. This time it's mostly about the pictures. I'm in love with my new Nikon D50 camera, and I couldn't stop gushing at how luminous an orange looked. I'm still learning though, so expect the pictures to get better.
Meanwhile, I visited my sister in the city yesterday and she introduced me to her friend's blog which then inspired me to try one of her recipes- olive oil bread, which I'm renaming orange lemon bread here. I did make a couple substitutions. I used corn starch as a substitute for egg and I used wheat flour instead of flour. The result was pretty delicious, but I think using regular flour would have definitely elevated the taste. I'm also going to try using egg the next time around. Here's the recipe and LOTS of pictures!
Recipe and instructions:
Adapted from epicurious.com
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- a pinch of salt
- 3/4 cup of sugar
- 2 eggs(I used 2 tbsp cornstarch + 4 tbsp water)
- 3/4 cup milk
- 1/2 cup extra virgin olive oil
- zest and juice of one lemon
- zest of one navel orange + juice of half an orange
- 1/4 cup of slivered almonds
Mix the dry ingredients together in a medium bowl. Whisk the egg(or egg substitute) with the milk and olive oil. Fold the wet mixture into the dry ingredients until the mixture is just combined. Gradually add in the lemon and orange zests and juices. Transfer the mixture into a loaf pan and top with slivered almonds. Bake for 55-60 minutes.
Meanwhile, I visited my sister in the city yesterday and she introduced me to her friend's blog which then inspired me to try one of her recipes- olive oil bread, which I'm renaming orange lemon bread here. I did make a couple substitutions. I used corn starch as a substitute for egg and I used wheat flour instead of flour. The result was pretty delicious, but I think using regular flour would have definitely elevated the taste. I'm also going to try using egg the next time around. Here's the recipe and LOTS of pictures!
Recipe and instructions:
Adapted from epicurious.com
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- a pinch of salt
- 3/4 cup of sugar
- 2 eggs(I used 2 tbsp cornstarch + 4 tbsp water)
- 3/4 cup milk
- 1/2 cup extra virgin olive oil
- zest and juice of one lemon
- zest of one navel orange + juice of half an orange
- 1/4 cup of slivered almonds
Mix the dry ingredients together in a medium bowl. Whisk the egg(or egg substitute) with the milk and olive oil. Fold the wet mixture into the dry ingredients until the mixture is just combined. Gradually add in the lemon and orange zests and juices. Transfer the mixture into a loaf pan and top with slivered almonds. Bake for 55-60 minutes.
You bought a D50?? Never told me!
ReplyDeleteAnd this looks yum. :)