Follow Lisa - Recipes
Follow Lisa: See her collections (many, many), her crafts that touch on every type, and hear snippets of advice, tips, and information relating to her little "museum"!
Encouraged by her family and friends, Lisa jumped at the chance to share her passion for her collections, her creations, her junking excursions, and the colorful home she lives in. Tutorials, DIY, informative tips, cooking favorites, testing, cleaning and display advice, "What is it? Wednesdays", and creative solutions round out this "Follow Lisa" channel. New video loaded every week.
If you would like to Follow Lisa, please click "subscribe" and the little bell to stay abreast of new posts! Comments are more than welcome too.
#followlisanow
The difference between this banana bread and other recipes is the 4-hour marination that takes place to ferment the "liquor" before adding the flour. The result will not taste like any other banana bread you have ever had before! The color of the finished product resembles gingerbread.
**Prep and cooking takes 5 hours**
3 ripe bananas, mashed
1/3 cup melted butter (75g)
¾ cup brown sugar
1 egg
1 Tablespoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1 ½ cups flour, sifted
Chopped walnuts to garnish (optional)
🍫🍐 Follow Lisa: Gooey Chocolate Cookies with Dried Pear - Belle Hélène
This recipe makes 18 cookies
- 40g flour (8 teaspoons) (or 50g gluten free flour)
- 50g unsweetened cocoa powder (10 teaspoons)
- 120g white sugar (1 cup)
- 1/8 teaspoon baking powder
- pinch of salt
- 120g dried pear, cut up (1 cup)
- 90g chocolate chips (3/4 cup)
- 1 egg
- 60g of melted butter (4 Tablespoons)
This is an easy recipe that anyone can make. AND it is very impressive... everyone will ask you how you did it!
Savory tart
2 round disks of puff pastry
1 egg or coffee cream or milk
Choose one of these savory ideas or invent your own
1. Cream cheese, tapenade, chorizo, sesame seeds (top)
2. Smoked salmon, Cantadou or Tartare or cream cheese, crispy fried onions (top)
3. Sun dried tomato spread, mozzarella, oregano (top)
4. Red pepper spread, cheddar cheese
5. Anchovie paste, artichoke paste, parmesan cheese (top)
6. Blue cheese, diced pear
7. Mayonnaise, sliced chicken, crispy bacon, sunflower seeds (top)
With the abondance of rain our wild blackberries behind the fence have been fruitful so I thought I would try to make some of Aunt Faye's blackberry jelly. And the only way to really appreciate eating it was to make some homemade biscuits!
BLACKBERRY JELLY
What I used (multiply these quantities for the amount you have):
— 600g blackberries (most were black but not sweet)
— 1/4 cup of water
— 1 cup of sugar (I used the one for making jams)
— 1 sterilized jar
If you ask any American what kind of pie they serve at Thanksgiving or Christmas, it will likely be one of two types: pumpkin or pecan. As an American raised in Geneva, I remember that these two types of pie were a rare sighting in our Eaux-Vives home.
Back in the 1970s, no shops carried canned pumpkin nor pecans. In fact, there is an additional ingredient for pecan pie that is still nearly impossible to find... Karo Syrup. I have not found an equivalent in Europe. Possibly Golden Syrup would work but I have never tried it. Karo Syrup is found online through various international online shopping sites in Switzerland so all is not lost!
Before pecans and canned pumpkin were sold here, most traveling parents were commissioned to load their suitcases with such things as Oreo cookies, Reese's peanut butter cups, Twizzlers, canned pumpkin, Karo syrup, and pecans! There was almost a underground black market with these items! Nowadays most everything can be bought online so the need, and the fact that there is limited luggage weight per person (something we didn't think about before), has evolved.
