Wednesday, 7 October 2015

Around the house VI

Earlier this week I had a few spare moments so grabbed my camera and again took some picture of 'what was going on around the house' that day....

There are a lot of oats around ........ I'm trying out new granola and flapjack recipes .......

Loads of different varieties of oats - malted, jumbo, barley, and plain old porridge .......


Just a tiny wee flower in the bedroom ......

Loads of lovely tomato salads .......

Love Lizx 

Monday, 5 October 2015

Mini Muffin Cheese bites

I made up a big pot of fresh tomato and basil soup last week and wanted to serve something with it other than the usual hot buttered toast - there's nothing wrong with hot buttered toast - in fact it's one of my favourite things - along with whiskers on kittens, bright copper kettles and warm woollen mittens - anyway I digress.....sorry......

I was thinking about making cheese scones and then I remembered I just bought a new mini muffin tin which allows me to make ...... wait for it ........ 24 mini muffins at once........ yes, yes, yes!!!!!!

And you do have to eat them when they are fresh ....... it would be wrong to waste food..... my tummy is going to be so so happy ......

Anyway I digress again ..... sorry don't know whats wrong with me today must be something I ate...

What I'm trying to tell you all is that I decided to make mini herb cheesy muffins to go with the soup.

Recipe makes 24 mini muffins

225g Self raising flour
50g plain flour
1 teaspoon baking powder
half teaspoon bicarbonate of soda
large pinch salt
half teaspoon mustard powder
100g grated mature cheddar
4 tablespoons sunflower oil
2 tablespoons olive oil
150g set or Greek yogurt
125ml milk
an egg
1 tablespoons chopped chives
half teaspoon chilli flakes
black pepper
Grated Parmesan for the top

Pre heat over 200C/ Gas 6

Mini muffin tins and cases

Sift together all your dry ingredients in the bowl of your mixer - that's both the flours, the bicarb, baking powder, mustard and salt.

In a separate bowl whisk together your liquids - that's the oils, the yogurt, milk and egg.

Now set the beaters on low to medium on your dry ingredient - don't put it on high by accident and send the flour everywhere! - and slowly start to add the liquid. Once it all incorporate into a thick batter and the rest of your ingredients - that's the chives, cheddar and chilli flakes. Along with a load of freshly ground black pepper.

Divide evenly into the cases ... Grate the Parmesan and sprinkle over the top.

 Pop in the oven for 25 minutes until risen and golden.

Leave to cool for a few minutes in the tin and then serve warm along side the soup.

If you wish you can split them open and spread with butter.

Have a good start to your week

Love Lizx

 Mini Cheese Muffins

Friday, 2 October 2015

Herby Yorkshire Puds

This simple batter pudding is a must if your having a traditional Sunday roast beef. In fact in our house we can't have a joint of roast beef with out them it would be like having jam scones without clotted cream, or bangers with out mash, or in fact Morecombe without Wise.......anyway I'm sure you get the picture.

Yorkshire puddings are not difficult to make as long as you remember to heat the oil first and don't open the oven door.....

Recently, I have been messing around with the recipe a bit. I always stick to the same basic batter but have added extras such as Parmesan or chilli, chopped herbs or just loads and loads of black pepper. All worked really well although I must admit the traditional plain batter is hard to beat.

Recipe - makes 8 large muffin size puddings

4 eggs
140g plain flour
200ml milk
salt and pepper

sunflower oil for cooking or dripping from the roast beef.

Added extras - choose 1 from the following suggestions
1 or 2 table freshly chopped herbs - thyme, chives, parsley
2 teaspoons horseradish sauce or whole grain mustard
1 or 2 teaspoons chilli flakes
2 tablespoons grated Parmesan

or try sweet ones for pudding to serve with warmed golden syrup and cream
add 2 tablespoons of caster sugar to the batter along with one of the following .......

2 teaspoons poppy seeds
zest of a lemon or orange
2 teaspoons vanilla essence
1 or 2 tablespoons flaked or ground almonds
1 or 2 tablespoons candy peel

I have probably brought the wrath of the whole of Yorkshire upon me now with these suggestions but all I can say is try them before commenting the sweet ones are especially yummy.....

Making them is easy. First pre-heat the oven to 230C/gas 8 and drizzle a little oil or dripping into the muffin tins. Once your oven is up to temperature pop them in to heat.

Grab a large mixing jug and add the flour. Make a well in the centre and crack in your eggs. Whisk the eggs together with a fork and slowly start to incorporate the flour. Once you have a smooth thick paste start to add your milk carry on beating until all the milk is added and your batter is lump free. Add a pinch of salt and any of the other suggested ingredients if you wish.

Remove the hot tins from the oven - the oil should be smoking - and pour the batter evenly into the tins. Place the tins back in the oven and leave them undisturbed for 20-25 minutes. they should have puffed up, browned and become light and airy.

Either serve immediately or cool and freeze.

Have a great weekend and why not make some Yorkshire puds on Sunday

Love Lizx

 Yorkshire Puds