Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, appears in Pillsbury’s 1933 Balanced Recipes cookbook,and later gained more acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950. The origin of the first banana bread recipe is unknown, though some speculate it was originated in the 18th century by housewives experimenting with pearlash. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread’s popularity.
Speklapjes are a traditional Dutch dish made from thinly sliced pork belly. The name “speklapjes” comes for the Dutch word “spek”, meaning bacon or pork belly, and “lapjes” meaning slices or pieces.
Speklapjes are commonly served as a main course with side dishes such as boiled potatoes, vegetables and applesauce, They are also popular for barbecues and outdoor grilling. This dish is loved for it’s rich, savory flavor and satisfying texture. And it’s a staple in Dutch Cuisine, often enjoyed by both locals and visitors alike.
Mashed potatoes has been around since the 17th century, starting out in European cuisine. People loved them for being simple and adaptable. Just boil and mash those potatoes, and you get this creamy goodness. They’re like a blank canvas, soaking up flavors and becoming the perfect side dish. Adding butter and dairy takes them to the next level. So, whether you’re in Europe or anywhere else, mashed potatoes are this universal favorite, bringing that warm, comforting vibe to your plate. It’s like a classic that never goes out of style!
Ingredients
8 yellow or red potatoes (keep the skin on)
Enough water to cover the potatoes
1 tbsp Better than Bouillon (you can use broth instead )
5 cloves of garlic smashed
1/2 cup unsalted salted butter
4 ounces cream cheese (1/2 block)
1/2 cup buttermilk
1 tsp salt
Pepper to your taste
Preparation:
1. Wash and cut the potatoes in quarters, leave the skin on. Add the garlic, salt and the water with the better than bouillon to the pot of potatoes. Boil on medium high, after about 15 minutes check them if they are done.
2. Once the potatoes are done, strain them from the broth and put them into a large mixing bowl. Add in the butter, cream chee and buttermilk. Get a masher and get to work, mashing everything together until it’s all melted, combined, and perfectly mashed.
And there you have it – delicious mashed potatoes ready to go! Enjoy!
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Steakhouse Style Garlic Mashed Potatoes
Mashed potatoes has been around since the 17th century, starting out in European cuisine. People loved them for being simple and adaptable. Just boil and mash those potatoes, and you get this creamy goodness. They’re like a blank canvas, soaking up flavors and becoming the perfect side dish. Adding butter and dairy takes them to the next level. So, whether you’re in Europe or anywhere else, mashed potatoes are this universal favorite, bringing that warm, comforting vibe to your plate. It’s like a classic that never goes out of style!
Wash and cut the potatoes in quarters, leave the skin on. Add the garlic, salt and the water with the better than bouillon to the pot of potatoes. Boil on medium high, after about 15 minutes check them if they are done.
Once the potatoes are done, strain them from the broth and put them into a large mixing bowl. Add in the butter, cream chee and buttermilk. Get a masher and get to work, mashing everything together until it’s all melted, combined, and perfectly mashed.
And there you have it – delicious mashed potatoes ready to go! Enjoy!
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