This Fried Rice was successful.
I was pretty excited to try new recipe this morning: Banana-Date Tea Cake. All my bananas were ready to be baked and I had lots of dates in the fridge. This recipe is from Tartine by Elisabeth M. Prueitt and Chad Robertson. This book is nicely organized and well explained. I have baked Lemon bars on Brown Butter Shortbread before, and it was fantastic. Though I used a half cup of almond flour instead of pine nuts (optional), the crust was amazingly tasty (Sadly, A.A.’s colleagues didn’t like it because of the lack of sweetness). But, as far as the recipe for this particular tea cake, the direction was different from the one I’m used to: blending eggs into banana & vanilla extract mixture. I usually add eggs one at the time to whipped butter cream with sugar; add banana mixture and dry ingredients. But, this recipe says to add the banana and egg mixture to whipped butter cream slowly and beat until incorporated. I was suspicious and interested in the method. So, I tried; as a result, the butter cream and this mixture actually got separated! Well, I didn’t want to throw away, so I just folded remaining ingredients and baked. I knew it was not going to look O.K. Result: sunken center, but tasted good. I loved the ingredients, so I will redo this tea cake soon.
Day 265: Tuesday
- Breakfast: banana with dried cranberries (1 T) & 100-cal yogurt with a little bit of milk; some Banana-Date Tea Cake (failed..)
- Lunch: seaweed soup with leftover fried rice (about 100 g)
- Dinner: leftover garlic toast (about 250 cal) – somehow I was so cold at night and just grabbed a piece of toast without thinking to make myself warm.. it really doesn’t make sense, but I sometimes eat something without thinking.. bad habit.
