Vegan Banana Nut Bread – Oil-Free, Healthy, & Easy to Make! Take My Veganity Baking Recipe
How to Make Banana Nut Bread – This vegan and oil free recipe is a great starter dessert for new vegans and new bakers out there!
In this video:
I will show you step by step how to make this moist and tasty dessert that is not too sweet, and takes just a handful of ingredients. This recipe is oil-free and does loses the animal products, but doesn’t lose any of the flavor. Even if you’re not a vegan, you’re sure to love this banana nut bread regardless.
This recipe is an adapted version of the Starch Solution recipe, by Dr. John McDougall. Here is a list of the ingredients and measurements:
1 Egg Replacement (1 Tbsp ground flax seeds mixed with 3 Tbsp of Water)
3/4 Cup Almond Milk or other milk substitute (unsweetened and unflavored)
1 Tbsp Fresh Lemon Juice
1 Cup Mashed Ripe Bananas
3/4 Cup Granulated Sugar or Sucanant
1/3 Cup Unsweetened & Unflavored Applesauce
1 Tsp Pure Vanilla Extract
1 1/4 Cup Whole Wheat Pastry Flour
1 Cup Unbleached All-Purporse Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Ground Cinnamon powder
1/8 Tsp salt
1/4 Cup Chopped Walnuts
Take My Veganity is the future home for some of the best healthy cooking videos as well as tips when trying to live on a vegan or vegetarian diet. Even if you’re not a vegan or vegetarian, you’ll want to give these vegan recipes a try if you are looking to optimize your health! Make sure to subscribe now for updates on new videos in the future!
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Music featured in this video: “NYC” Performed By: Inches to Pixels
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This healthy taco salad recipe contains half the fat of traditional taco salad recipes. Lean ground turkey cuts fat in this healthy taco salad. See how to make taco salad in this video as we show how to layer each ingredient for a beautiful presentation.
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My Experience On The Paleo Diet + Why I Had To Stop Despite Weight Loss
Please SHARE, LIKE, COMMENT, and even FAVORITE THIS VIDEO if you found it useful or if you know somebody who it may benefit. Thank you.
MY STORY
My name is Noah and on May 18 2011, I had a rare reaction to a vaccine called VIVITROL and consequently spiraled into a major, agitated, suicidal depression with depersonalization. I lost 25 lbs in 4 weeks and was in full panic or near panic for 8 weeks straight mixed with the darkest most painful depression I cold have ever imagined. I immediately could not work and had to move in with my parents who along with many siblings and friends had to watch me 24/7 as I was so suicidal. I was eventually hospitalized. Getting through each day seemed truly unbearable and I knew I would surely die. I have been put on many many different SSRI’s SNRI’s Tricyclics, Mood stabilizers, anti psychotics, holistic meds, acupuncture and even a form of shock therapy called RTMS. I barely saw any improvement in my condition for a full year. It was decided I had treatment resistant depression and I spent nearly every moment in tears. Weeks after starting my newest round of medications (Seroquel & Nortryptaline) as a last ditch effort, I had my blood drawn for possible hormone imbalances and my Testosterone levels came back 200 ng/Dl and 150 ng/Dl. The average 25 year old male has 750 ng/Dl. With this discovery I for the first time had any type of possible explanation as to why I was not getting better and why I might be so so sick. The symptoms of such Low T are very similar to those of major depression. I started Testosterone replacement therapy soon after and have been checking in with the world and documenting my experience with treatment as well as giving my insight and perspective on various topics of mental health. I am blessed to say that I have slowly, over the last 10 months, been improving and becoming more stable which I never thought to be possible. My low T manifested itself in the form of Major depression, anxiety, and depersonalization/ derealization for over a year. Gaining some mental stability back is nothing short of a miracle as I was near death for what felt like forever. I do not consider myself to be totally healed yet but I am closer now then ever before and aim to use what I have been through to help or at least offer support to others in need.
I was able to successfully come off my Seroquel and am now tapering off my final antidepressant medication Pamelor.
How To Make Chicken Cacciatore-How To Cook Chicken Cacciatore-Italian Food
Chicken Cacciatore Recipe available @ https://sites.google.com/site/mybasilleaf/ How To Make Chicken Cacciatore-Chicken Marsala-Italian Food-How To Cook Chicken and chicken ecipes
Chocolate Pancake Tower – Mille Crêpes – For Easter? For Any Time 🙂
This is a variation on a Mille Crepe, a delicious Chocolate Pancake Tower. Fantastic for Easter or Any time. It is sure to impress.
Ingredients Below
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You will Need
For The Pancake Batter.
1 cup of All purpose / Plain Flour
2 tablespoons of Sugar
2 Eggs
1 tablespoon of Oil
A pinch of Salt
200ml / just under a cup of Milk
1/2 a teaspoon of Vanilla Paste or Extract
For the Creme Patissiere
1 cup of Milk
3 Egg Yolks
3 tablespoons of Sugar
1 tablespoon of All Purpose / Plain Flour
1/2 a tablespoon of Corn Flour / Corn Starch
A splash of Vanilla Extract
For the Chocolate Ganache
200g / 7oz of Dark Chocolate
100ml / 3.5oz of Thick Cream
Crispy Chicken Leg Fry (Drumstick Chicken) Recipe in Tamil (சிக்கன் லெக் ஃப்ரை)
Know how to cook Crispy & Spicy Chicken Leg Fry (சிக்கன் லெக் ஃப்ரை) also called Drumstick leg fry in Tamil language. Very tasty and delicious recipe liked by All, especially children. Try this Chicken recipe at least once.
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Emeril Lagasse assembles a Kentucky hot brown sandwich using leftover Thanksgiving turkey.
The Emeril Channel invites people to join Chef Emeril Lagasse as he teaches you how to make his signature dishes and so much more. From recipes perfect for tailgating at the game, to classic dishes that pack a punch, he’ll show you how to put the BAM in your cooking.
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Recipe Link for The Spicy Mexican Salsa – http://goo.gl/qxloZk
The Spicy Mexican Salsa is delicious salsa recipe is made from blanched tomatoes and spiced with jalapenos and tabasco sauce. Its a refreshing dip, that makes a perfect appetizer for holiday parties along with Tortillas Chips.
Ingredients
5 to 6 blanched tomatoes, finely chopped
3 pickled jalapeno peppers
1 medium onion, finely chopped
2 green chillies
1/4 teaspoon of roasted cumin powder
a small bunch of coriander leaves
a dash of tabasco sauce
1 juice from one lemon or more
1 teaspoon or more of olive oil
salt to taste and a bit of sugar
Tortilla chips to serve
Directions for Spicy Mexican Salsa Recipe
To begin making the Mexican Salsa Recipe, first blanch the tomatoes and remove the skin. Blanching tomatoes are important, as it partially cooks the tomatoes and also gives a good taste to the salsa. Once the tomatoes are blanched, half them and remove excess seeds. You can keep some, as the pulp is important for the salsa.
Next, chop the tomatoes and place it in a mixing bowl. Add the remaining chopped ingredients into a large bowl. Squeeze in juice from half a lemon, add in some salt and a bit of sugar, some roasted cumin powder, a generous drops of the tabasco sauce. Stir all the ingredients to combine. Finally add a generous tablespoon of extra virgin olive oil and stir.
Check the salt and spice levels and adjust to suit your taste.
Transfer the Mexican Salsa to a chip and dip bowl and the salsa is now ready to be served along with tortillas chips.
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BETH’S EASY PLUM CRUMBLE
Serves 8
INGREDIENTS
5 lbs (2,250 g) firm, red plums, pitted and quartered
½ cup (100g) of sugar
1/3 cup (40g) flour
Crumb Topping
1 cup (120 g) of flour
1 tsp (5 ml) baking powder
4 tbsp (58g) brown sugar
½ (2.5 ml) tsp salt
¾ tsp (3.5 ml) cinnamon
1 cup (150g) of chopped pecans
½ cup (120g) of melted butter
2 tbsp (30 ml) heavy cream
1 tsp (5 ml) vanilla extract
METHOD:
Preheat oven to 375F (190C)
Toss plums with sugar and flour and set aside.
For crumble, mix all ingredients together with a fork until a wet crumble forms.
Pour plum mixture into a 14 x 9 greased oven safe casserole dish. Sprinkle the crumble evenly on top. NOTE: At this point you could cover and refrigerate until ready to bake. This is a great dessert to make the day before and just bake while you are having dinner, and present to the table right out of the oven.
Bake for 25-30 mins until top is golden brown and juices begin to bubble.
Serve warm with a big scoop of vanilla ice cream. Happy Summer! Enjoy!
Get Recipe: http://divascancook.com/2012/08/lemon-hot-salt-chicken-recipe-lemon-chicken-recipe-spicy.html
I don’t think you can ever have too many quick chicken recipes in your stash. Here’s one for lemon hot salt chicken that is a true blast from my past. If you’re from the south chances are you’ve had this super easy, quick and tasty roasted chicken. This chicken roasts up super tender, juicy and moist. The homemade hot salt blend is mild yet flavorful.
This recipe is on how to make vegan Chinese sweet and sour sauce. In this video we will explain how you can make this low-fat sauce easily at home. If you like great recipes, make sure to stay tuned for more upcoming videos.
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INGREDIENTS (US):
¼ cup sugar
3 tbsp rice vinegar (wine and cider vinegar work too)
2 tsp water
2 tbsp + 2 tsp ketchup
1½ tsp cornstarch + 1½ tsp of water to dilute it
Homemade tomato ketchup: http://goo.gl/4gPXjv
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NGREDIENTS (International):
50g sugar
50g rice vinegar (wine and cider vinegar work too)
10g water
40g ketchup
4g cornstarch + 5g water to dilute
Homemade tomato ketchup: http://goo.gl/4gPXjv
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TIMES & YIELD:
Makes: 150g of sauce – Roughly ½ cup
Preparation time: 5 minutes
Cooking time: 5 minutes
Masterclass with Alain Le Cossec / Masterclass avec Alain Le Cossec
Intervenant : Alain Le Cossec
Alain Le Cossec, “Meilleur Ouvrier de France” and Instructor at the Institut Paul Bocuse, gives us some advice on cooking techniques.
In this Masterclass, he is preparing a veal recipe with seasonal vegetables, and a fricassee of chanterelle mushrooms with small potatoes.
The cooking of this dish takes two steps : first the meat is seared on high flame and then covered and put in the oven.
All of which is done in the same pan, an All Clad stew pot, that gives a perfectly browned yet juicy and tender meat.
Chef Le Cossec, tells us the secrets of “poêlage” this cooking technique suitable for most white meat.
His tip : one pot to cook a whole meal !
***
Alain Le Cossec, Meilleur Ouvrier de France et enseignant à l’Institut Paul Bocuse nous livre ses conseils en matière de techniques de cuisson.
Pour cette Masterclass, il nous propose une recette de quasi de veau accompagné de ses légumes de saison et d’une fricassée de pommes de terre et chanterelles.
La cuisson de se plat se décompose en deux temps : la viande est d’abord saisie à feu vif puis couverte et passée au four.
Tout cela est fait dans la même casserole, une cocotte All Clad, qui permet de dorer la viande tout en conservant son moelleux.
Le chef Le Cossec, nous livre les secrets du poêlage, cette technique de cuisson adaptée à la plupart des viandes blanches.
Son astuce : une cocotte pour préparer un repas complet !
Baked Alaska with Alain Ducasse at Le Dali in Paris
Le Dali is the incredible restaurant at Le Meurice (http://www.dorchestercollection.com/en/paris/le-meurice/restaurants-bars/restaurant-le-dali/) in Paris. The menu is overseen by the legendary Alain Ducasse and I had a chance to attend a lunch with Chef Ducasse to celebrate the new menu. Here’s a video of our dessert being served, a flaming baked alaska.
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Wedding cake frosting recipes typically call for a few very important ingredients, like powdered sugar. Get wedding cake frosting recipes with help from an expert who knows her way around the kitchen in this free video clip.
Expert: Porsha Kimble
Filmmaker: Shane Reitzammer
Series Description: When entering the wonderful and delicious world of cake decorating, one tool that you’re going to be working with quite a bit is fondant. Get tips on decorations for all of your favorite baked goods with help from an expert who knows her way around the kitchen in this free video series.
Get the top-rated recipe for Thai Steamed Mussels at http://allrecipes.com/Recipe/Thai-Steamed-Mussels/Detail.aspx.
In this video, you’ll see how to make mussels steamed in a Thai-influenced curry broth starring coconut milk, white wine, lime juice, Thai red curry paste, and garlic. Best of all, this amazing seafood dish is ready in about 30 minutes!
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Chipotle-Avocado Summer Sandwich Recipe – Eat Clean with Shira Bocar
One of the simplest ways to eat avocado is on a light and refreshing sandwich such as this one. Chipotle adds a sweet and smoky flavor to the red kidney beans, while hearty escarole leaves and thin slices of radish lend a crisp and pungent crunch. This healthy and easy-to-assemble sandwich is a must for your go-to summer menu.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Here I show how I made gassified candy (eg Pop Rocks) in my home shop. The basic procedure is to heat sugar water up to 280*F, carbonate it with 600 psi CO2 and vigorous mixing, then cool the mixture while it is still under pressure. After the mixture has solidified, rapid depressurization causes the candy to burst apart into small fragments. Each fragment has lots of tiny CO2 bubbles embedded in it. When placed on the tongue, the bubbles burst open as the candy dissolves and a popping sensation is felt.
The main difficulty is building a high-pressure chamber that allows precise temperature control as well as thorough mixing of its contents while under pressure. I’ve built something that meets these requirements, and I’ve finally made a batch of candy that would pass as Pop Rocks, but they are pretty weak. I still need to adjust the temperature and mixing times to get a better product.
Link to recipe: http://www.exploratorium.edu/cooking/candy/recipe-lollipops.html
Teriyaki Chicken Wings are the perfect appetizer or snack for any occasion. They’re salty, sweet, sticky and delicious! The Wolfe Pit shows you how to marinate and grill chicken wings in homemade teriyaki sauce.
If you’re looking for great recipes to feed your family you’ll love our new channel: http://jamieol.com/FamilyFoodTube. You’ll find tasty meals for all ages that will save you time, money and give you top tips on getting your kids making healthier choices. Here mum of two KerryAnn Dunlop shares her family classic Tuna Pasta Bake. Meaty tuna and penne pasta in a rich tomato and basil sauce topped with cheese and baked until deliciously golden. Simple, affordable ingredients turned in to a winning dish in no time at all.
What other classic dishes do you cook at home? Tell us in the comments below, and if you want more inspiration check out our new channel: http://jamieol.com/W9dAml Family Food Tube where you will find tons of easy, affordable and healthy recipes perfect for the whole family no matter their ages. You can also check out KerryAnn’s The Family Cookbook here: http://jamieol.com/i2MUT1 or head over to her channel here: http://jamieol.com/52nT9v
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Sweet Slow Cooker Recipes and Crockpot Desserts
If you have an old crockpot gathering dust in the back of the cupboard, it is time to dust it off and get excited about slow cooking again. Perhaps you have used your slow cooker once or twice to make classic slow cooker recipes like soup or casserole, but did you know that you can make desserts in the crockpot too?
You can make all kinds of desserts in there, in fact, including rice pudding, bread pudding, and cobbler recipes and even dump cake. Dump cake might not have an attractive name but it is an incredibly attractive recipe because it just involves “dumping” all the ingredients into the slow cooker, giving them a stir and leaving the mixture to cook by itself all day. The end result is a delicious and perfectly flavored dessert which is so easy.
Other Crockpot Dessert Ideas
You might want to make a crockpot dessert and a sauce on the stove to go with it. While the dessert finishes cooking you will have plenty of time to make a tasty homemade sauce (or drive to the store to buy some ice cream or whipped cream!)
How about trying a crockpot fruit crisp recipe? This is so simple. You just need to chop some fruit and add it to the crockpot. Sprinkle over some oats, sugar, flour, melted butter and spices and cook until the fruit is hot and bubbly. This is wonderful with ice cream.
Recipes like these are ideal if you have a busy day lined up, because they mean dessert is one less thing to think about. Simply start it off in the morning and it will take care of itself, leaving your time free to focus on other things.
Recipe for Sweet Potato Cobbler
This southern style dessert recipe serves six people and it tastes so good. The combination of sweet potatoes, nuts, orange, sugar, eggs, flour and more results in a really mouthwatering dessert. Serve it alone or with a dollop of vanilla ice cream, orange sorbet or whipped cream.
What you will need:
18 oz canned sweet potatoes
1 tablespoon orange juice
1/2 cup chopped pecans
1/4 cup plus 2 tablespoons melted butter
2 tablespoons flour
2 beaten eggs
1/2 cup plus 2 tablespoons light brown sugar
2 tablespoons white sugar
1/2 cup evaporated milk
How to make it:
Drain and mash the canned sweet potatoes with the white sugar, 2 tablespoons of the brown sugar and 1/4 cup of the butter. Beat in the evaporated milk, eggs and orange juice. Lightly butter the slow cooker and transfer the sweet potato mixture to it.
Mix the flour, pecans and the remaining brown sugar and butter. Spread this mixture over the top of the sweet potato mixture. Cover the crockpot and cook for about 3 and a half hours on high. Serve hot.
Thai Beef Salad Recipe – Nam Tok Neua (วิธีทำ น้ำตกเนื้อ)!
Full details about this authentic Thai beef salad recipe, click here: http://www.eatingthaifood.com/2015/04/nam-tok-recipe/ – you’re going to love this Thai recipe!
Nam tok neua (น้ำตกเนื้อ), which directly translates to Thai waterfall beef or beef waterfall, is actually more of a grilled beef or steak salad. The dish can be made with either beef or pork, and it’s common to find either version in Thailand, but I wanted to make this recipe with beef this time. If you have a nice chunk of beef or some steak and you want make a delicious Thai dish, nam tok neua (น้ำตกเนื้อ) is a wonderful choice. The dish is a northeastern Thai dish, found throughout Thailand now, but traditionally eaten in Isaan.
Here are the ingredients you’ll need for this recipe:
First, for the beef marinade, here’s what you’ll need:
500 grams of beef (of you could also use pork, I used a tenderloin type of cut, but any cut of beef will work)
1 tbsp ground black pepper (you can either grind it yourself or use pre-ground black pepper)
1.5 tbsp light soy sauce
Even though I grilled 500 grams of beef, for this Thai beef salad I just made a single plate, so these ingredients go with just ½ of the beef – 250 grams, so if you make all the beef from above, you’ll have to double these ingredients:
250 grams of beef – grilled and sliced
1 tbsp khao khua (here’s the recipe: http://www.eatingthaifood.com/2015/04/toasted-rice-powder-recipe/)
2 tbsp fish sauce
tiny bit of sugar (this is optional)
1 – 2 tbsp chili flakes (depending on how spicy you want it)
1.5 tbsp lime juice – I used the juice from 2 limes
5 small shallots – sliced
1 green onion – diced
handful mint leaves to garnish
The first step is the marinate the beef. All you have to do is add the soy sauce and the black pepper to a mixing bowl along with the beef, and mix it thoroughly until the beef is fully cooked. I marinated the beef for about 1 hour, but really, if you don’t have the time to marinate it for longer, just go ahead and grill it immediately. The marinate is not all that flavorful, the main dressing of the salad is what gives the nam tok beef salad most of its delicious taste. Then grill the beef. The reason nam tok neua (น้ำตกเนื้อ) is called Thai waterfall beef salad is because, as the legend says, the beef makes a hissing sound (from the sizzling on the grill), when the meat is done and ready to be taken off the grill. I’m not sure if this is really how this Thai food got its name, but it sounds like a pretty good story to me, and I think it’s pretty good.
You want to grill your meat until it’s about medium cooked, and once finished, set it aside to rest.
Then, proceed to slice the beef steak into bite sized strips, and put it back into a mixing bowl. Mix in all the remaining ingredients, and stir gently, but make sure all the ingredients are coating the slices of beef. You should then taste test to make sure your beef salad is nice and tasty – it should be salty, sour, and spicy. Once you have the correct balance of ingredients, put the nam tok neua (น้ำตกเนื้อ) onto a plate, and garnish with a few more mint leaves on top.
This Thai beef salad recipe is pretty easy to make, and it tastes extremely good. Hope you can try this recipe, and let me know how it goes!
Here’s the full recipe: http://www.eatingthaifood.com/2015/04/nam-tok-recipe/ (Leave a comment, I’d love to hear from you!)
Music in this video courtesy of Audio Network
This video was produced by Mark Wiens and Ying Wiens in Bangkok, Thailand: http://migrationology.com/blog & http://www.eatingthaifood.com/
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►More authentic Thai street food recipes here: http://www.eatingthaifood.com/thai-recipes/
Insubordinate Chef Refuses To Cook Fried Chicken – Kitchen Nightmares
During a promising relaunch night, one renegade chef refuses to get in line and cook Ramsay’s new menu. Putting the entire relaunch in jeopardy with his actions, the owner has to take decisive action before things spiral out of control, as things get really heated in the kitchen.
If you liked this clip check out the rest of Gordon’s channels:
“I’m sharing my best recipe for homemade caramel corn,” says Jenny Jones. “This may be the best caramel corn on the planet! And it’s easy. Do it. Make it. Eat it… Just not all at once.”
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Butchering a Pig Head – How to Debone a Pig Head – Charcuterie Techniques- Cooking Classes
Butchering a Pig Head – How to Debone a Pig Head – Charcuterie Techniques- Cooking Classes
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That butchering technique of a pig head is great for many cooking recipe-Head cheese-Porc soup-The pig head is poached- The pig head break down in a delicious gelatinous
consistence to develop excellent flavors- French influence recipe-Pig head to make charcuterie recipe-
Here are some of my favorites chefs. They all make excellent charcuteries.
José Andrés recipes
Daniel Humm recipes
Tom Colicchio recipes
Dan Barber recipes
Grant Achatz recipes
Michel Richard recipes
Alfred Portale recipes
Mario Batali recipes
Judy Rodgers recipes
Eric Ripert recipes
Lidia Matticchio Bastianich recipes
Patrick O’Connel recipes
Charlie Trotter recipes
Jean-Georges Vongerichten recipes
Thomas Keller recipes
Daniel Boulud recipes
Rick Bayless recipes
Alice Waters recipes
PAUL BOCUSE recipes
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DAVID CHANG recipes
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Cooking School.
Culinary School
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Le cordon bleu
Ferandi
Asparagus Detox Salad Recipe | Healthy Recipes | Fit How To
It’s already enough that asparagus tastes good, but did you know it also helps in detoxing the body? Give your digestive system a little support with this good-for-you salad recipe from cooking instructor Pamela Salzman. The salad contains all sorts of healthy ingredients like quinoa and beets, but asparagus is the star of the show!
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Recipe here: http://www.joyofbaking.com/breakfast/LemonBlueberryBread.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make Lemon Blueberry Bread. The name ‘Lemon Blueberry Bread’ says it all. This lovely tea bread is bursting with juicy sweet blueberries and brushing on a hot lemony glaze just as it comes out of the oven, not only infuses the bread with a nice citrus flavor but it also makes the bread tender and moist. It is really a pound cake, which makes it perfect any time of the day.
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Get Recipe: http://divascancook.com/slow-cooker-beef-and-broccoli-recipe-crock-pot/ Here comes the slow cooker recipes!! I hope you have a crock pot because today we are cooking up some super easy beef and broccoli! Juicy steak slow cooked in a yummy soy sauce mixture! Paired up with some steamed broccoli and white rice and dinner is so ready. Dump it in the slow cooker and go about your merry way! Gotta love it!
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Buttermilk Waffle – Everyday Food with Sarah Carey
If you have a waffle press in your kitchen, making homemade waffles is easy and fun. Crispy on the outside and tender on the inside—no matter how you top it, nothing from your freezer aisle can compete with a warm, just made waffle.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Buttermilk Waffle – Everyday Food with Sarah Carey
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Salmon Rolls (218): Jacques Pepin: More Fast Food My Way
Minute recipe from Jacques Pepin: More Fast Food My Way. A popular hors d’oeuvre, salmon rolls are easy to make. Buy whipped cream cheese, which is easier to spread, for this recipe.
