Banana walnut cake

I had bookmarked this recipe from Grace's Kitchen Corner long time ago, but somehow I totally forgot about it until 2 days ago, when I re-found it while browsing through the recipes that I have in the to-do list.
Well, I love bananas and I love walnuts, so puting them together in a cake sounded like a great idea to me and I already had some bananas and walnuts at home, so I inmediately decided to do it ^^
I only did a few changes because I didn't want to go to the store just to buy some baking soda and butter so I used salted butter and more baking powder, but nevertheless the cake was (please note the use of the word "was" XD) still moist and delicious.
So, the recipe I used is as follows:

Ingredients:        

60g salted butter (at room temperature)
3/4 teaspoon baking powder
80g low fat natural yoghurt
1 large egg
120g all-purpose flour
80g sugar
100g mashed banana
Toasted walnuts (chopped)

Method:

1. Preheat oven to 180ºC.
2. Butter a small (about 17x8x6cm) loaf pan.
3. Cream butter and sugar (add the sugar little by little) until light and pale in color.
4. Mix in the egg and then the baking powder until well combined.
5. Add in the mashed banana and mix until combine (not mix too much).
6. Add 1/3 of the flour, mix well and then add the rest of the flour.
7. Mix in the yogurt until well combined and then fold in the chopped walnuts.
8. Spoon the batter into the prepared loaf pan and bake until a skewer inserted in the center comes out clean, about 50-60 minutes
9. Let it cool completely in the loaf pan on a rack before unmoulding.

Omu rice

This post comes a bit late as I made the omu rice last sunday for lunch ^^U Of course the only one to blame is my usual lazyness.

Although it wasn't the first time I was making this recipe (it's soooo great!), it's the first time that I prepared it since I started this blog (what a shame!), therefore I'm sharing now the recipe I usually follow which is an adaptation of the one showed in this video. I changed the ingredients accompaning the chicken rice because I don't like to eat onions, garlic or mushrooms (but I do like things cooked with them).

Ingredients (for 1 person):

1 serving (a handful for me) of cooked plain rice
1 thin chicken breast, cut into bite size
1 sausage, cut into bite size
1 tablespoon cheese, cut into cubes
2 tablespoons tomato sauce
2 eggs
A pinch of salt
Cooking oil (I use olive oil)

Method:

1. Heat a little oil in a frying pan.
2. Add the chicken and the sausage and fry until the chicken is cooked.
3. Add the tomato sauce and stir through until well mixed, but be careful to not let the sauce get dry.
4. Add in cooked rice and stir just for a bit.
5. Put the cooked ingredients in a dish and set aside.
6. In another plate, whisk the eggs and add some salt to taste.
7. Heat again a little oil in a frying pan.
8. Pour in the egg mixture and tilt the pan to coat the base.
9. Cook until the eggs are almost set but still a little runny in the middle.
10. Lower the heat and put the fried rice mixture in the middle of the omelette.
11. Add the cheese over the rice.
12. With a spatula, flip the sides of the omelette over the rice mixture.
13. Put a plate over the pan and flip it quickly (thanks to making lots of spanish omelettes I have a nice fliping technique ^^). If you find it too difficult try doing as the video lady. Serve immediately.

Orange Chiffon Cake

I got this cake on my first attempt, but only because I used the lemon chiffon recipe I've done many times already ^^U

I made a few changes to the recipe in order to adecuate it to the orange flavour. The changes were:

1. Instead of using 40g+20g+1 tablespoon of honey I used the original 40g+40g of sugar.  
2. Instead of using all the juice of a lemon I used the juice of a half BIG orange.  
3. I added some orange wedges, completely peeled, to add some extra flavour.  

So, my recipe it's as follows:

Ingredients:

100g cake flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks

3 egg whites
80g caster sugar
50ml vegetable oil
50ml water
juice of 1/2 big sized orange
zest of 1 big sized orange

Method:

1. Preheat the oven at 170ºC.
2. Grease the bottom of the mould with butter.
3. Sieve flour, baking powder and salt together, set aside.
4. Separate egg yolks/whites.
5. Place egg yolks in a mixing bowl, add 40g of sugar in 2 separate additions and whisk till the mixture becomes sticky and turns pale (it doesn't really matter if the wisk is manual or electric).
6. Pour in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water, followed by the orange juice. Add the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the orange zest and mix well.
7. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the rest of the sugar and beat on high speed until stiff peaks form.
8. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
9. Pour batter into the mould. Tap the mould lightly on a table top to get rid of any trapped air bubbles in the batter.
10. OPTIONAL. Peel some orange wedges and add them to the top of the batter. The wedges will start to fall slowly to the bottom but don't worry, they won't get cooked (though the'll make the botton of the chiffon look ugly -_-U).
11. Bake in the pre-heated oven at 170ºC for 45 minutes (for me this is the exact time and temperature, but it can vary from one oven to another) or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
12. Remove from the oven and let cool completely before unmould (if you're using a metal pan then you should invert it inmediatly after taking it from the oven).

The idea of adding the orange wedges resulted to be one of the best ones I've had so far ^^ The wedges were uncooked, which helped to keep the cake moist for a few days and gave a fresher taste to it. Also, I was scared of not getting enough orange flavour but my worries proved to be unnecessary, because the cake had a nice and strong flavour ^o^