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A Spoonful of Food Tripping

20 Apr

My food adventure through the lens of my camera begins here. Enjoy the ride…and try not to salivate on your keyboard like I am doing now.

The first supper. Medialunas are the mana of Argentina.

Yerba mate: the national drink. I strive to adopt it.

Empanadas de todos los gustos

The Day I Discovered Eggs Benedict. Oui Oui!

The perfect cafecito. Also Oui Oui...Argentine French cuisine done best.

Since Argentine breakfasts were lacking, Oui Oui became a mild obsession

Dilly-dallying in the art of Argentine asado

A typical Argentine parilla (the BBQ)

A typical Argentine asado hosted in our Iguazu hostel. Love the signage

Another Argentine national beverage, Fernet Branca + Coca

The beginning of another feast: FONDUE

A painful waiting game

Maybe not so typically Argentine, but beautiful all the same

A side trip to Brazil, in beverages at least. Caipirinhas!

Known for their delicious pastas...demonstrated by her inability to wait for me to take the picture

Little gnocchi clouds

This food trip certainly does not lack carbs. Here is the token fruit. Just coming into season! 5 pesos for half a kilo.

My least favorite meal of the entire trip. Bus food is inedible. I know that now. Not a pretty picture. Nor was I post-bus ride.

Very few things could make me more happy than drinking mate on a cycling break.

And the last supper. My family's "famous" banana bread recipe cum Argentine. It has been adopted by mi familia Argentina. Recipe follows...

Ladies and gentleman, we are reaching our final destination. Thank you for choosing Healing Spoonful for your travels today. We hope that you enjoy your stay here, or wherever your final destination may be. If you will be staying in the area, we invite you to enjoy this complimentary recipe, courtesy of the family. 🙂

Banana Muffins

  • 1/2 C softened butter
  • 1 C sugar
  • 2 eggs
  • 2 bananas (well ripened, mushed well)
  • 1-2 tsp vanilla extract
  • 2 C all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder

This recipe may be quite easily doubled or even tripled. I guarantee that it would be good foresight to do so.

Butter and flour a muffin tin. Preheat the oven to 350 degrees. Beat the softened butter with the sugar until it has a smooth consistency. Add the eggs, one by one, beating well after each addition. Combine the banana puree and vanilla and mix well. Seperately, combine the flour with the salt and baking powder. Add it little by little to the batter and continue mixing until it is fully integrated.

Fill the muffin tin, being careful not to fill each cup too high, as the muffins will grow while they bake. Place in the oven for 15-20 minutes, or until the tops are a light golden brown.

The recipe follows in Spanish…just for kicks.

Muffins de Banana

  • 1/2 taza de manteca pomada
  • 1 taza de azúcar
  • 2 huevos
  • 2 bananas cortadas y pisadas
  • 1 cucharadita de esencia de vainilla
  • 2 tazas de harina tipo 0000
  • 1 cucharadita de sal
  • 1 cucharadita de polvo de hornear

Enmantecar y enharinar un molde para muffins.

Batir la manteca con el azúcar hasta que tengan una consistencia ligera. Agregar los huevos de a uno, batiendo después de cada adición. Adicionar las bananas hechas puré y la esencia de vainilla; batir nuevamente para unificar la mezcla. Mezclar la harina, la sal y el polvo de hornear. Agregarlos a la mezcla anterior y seguir batiendo para obtener una preparación homogénea.
Colocar la mezcla con una cuchara en los moldes para muffins. Tratar de no pasarse del borde superior del recipiente utilizado, porque van a crecer durante la cocción. Cocinar a horno suave (aproximadamente 180/200ºC) durante 15 ó 20 minutos. Para chequear cuándo están listos, no abrir la puerta del horno, porque si no se detiene el crecimiento; en vez de eso, encender la luz del horno y asegurarse que esté dorada la parte superior de los muffins, eso es signo de que están listos.

– Por: Agustina

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