I love savoury muffins in Winter. In fact I love all carbs in Winter. Probably a little too much.
I came up with this recipe as a way to use up a lonely chorizo sausage that was in my fridge. You can be flexible with the ingredients, more or less chorizo, cheese, corn, paprika and chilli depending on what you like.
Like most savoury muffins they are best fresh but can be frozen individually and can be thawed in the microwave (about 30 seconds for one muffin).
1 egg, beaten
3/4 cup water
2 cups plain flour
1/4 cup polenta
1 tablespoon baking powder
1 cup creamed corn
1 cup grated cheese
1 chorizo sausage, diced and fried until crisp
1/2 teaspoon of paprika
1/4 teaspoon of dried chilli flakes (optional)
Preheat oven to 180 degrees celcius and grease muffin pan. Put all ingredients in a bowl and mix until just combined, don't overmix or you will have rocks. Spoon into muffin pan (they wont rise a great deal) and bake for 20 minutes or until a skewer comes out clean (watch out for creamed corn or creese that looks like uncooked bits).
Wednesday, June 22, 2011
Saturday, June 18, 2011
Roast Vegetables with Poached Egg and Goats Camembert
First I need to say I love this stuff....
Whenever I make the trip to Adelaide I try and squeeze in the time to stop at Udder Delights in Hahndorf and stock up on cheese. I'd say this is my favourite of their cheeses but so far they are all my favourites.
This is warming, simple and deceptively hearty. It is also much tastier and better looking than my photos make it appear. You don't have to use Goat's Camembert in this dish. The original recipe specifies 125g camembert but I think the smaller amount in the recipe is better as the flavour of the cheese is quite strong.
6 french shallots
4 tablespoons of olive oil
1 bunch of asparagus, cut into 4 cm pieces
2 zucchini, sliced thickly
1 eggplant, cubed
4 cloves of garlic
1 tablespoon of lemon juice
2 eggs
105g of goat's camembert, cut into cubes
freshly cracked black pepper
Preheat oven to 200 degrees celcius. Peel shallots and place in a roasting pan with asparagus, zucchini, eggplant and garlic. Add olive oil and toss well.
Bake for 20 minutes, remove from oven and add lemon juice, season with salt and pepper, then return to oven for ten minutes.
While you return pan to oven put a simmering frying pan of water on the stove and poach eggs.
Divide vegetables between two oven proof dishes and scatter camembert over the top. Return dishes to the oven until cheese melts.
Serve topped with poached egg and freshly cracked black pepper. Don't forget to let all that oozy eggy goodness run all over the vegetables.
* Adapted from my favourite recipe book of all time. Lulu Grimes Food Cook Eat
Whenever I make the trip to Adelaide I try and squeeze in the time to stop at Udder Delights in Hahndorf and stock up on cheese. I'd say this is my favourite of their cheeses but so far they are all my favourites.
This is warming, simple and deceptively hearty. It is also much tastier and better looking than my photos make it appear. You don't have to use Goat's Camembert in this dish. The original recipe specifies 125g camembert but I think the smaller amount in the recipe is better as the flavour of the cheese is quite strong.
6 french shallots
4 tablespoons of olive oil
1 bunch of asparagus, cut into 4 cm pieces
2 zucchini, sliced thickly
1 eggplant, cubed
4 cloves of garlic
1 tablespoon of lemon juice
2 eggs
105g of goat's camembert, cut into cubes
freshly cracked black pepper
Preheat oven to 200 degrees celcius. Peel shallots and place in a roasting pan with asparagus, zucchini, eggplant and garlic. Add olive oil and toss well.
Bake for 20 minutes, remove from oven and add lemon juice, season with salt and pepper, then return to oven for ten minutes.
While you return pan to oven put a simmering frying pan of water on the stove and poach eggs.
Divide vegetables between two oven proof dishes and scatter camembert over the top. Return dishes to the oven until cheese melts.
Serve topped with poached egg and freshly cracked black pepper. Don't forget to let all that oozy eggy goodness run all over the vegetables.
* Adapted from my favourite recipe book of all time. Lulu Grimes Food Cook Eat
Wednesday, June 15, 2011
Bacon Muffins
These muffins aren't the healthiest but they are tasty. I used the British style bacon that was in stock at my local Coles. It is hickory smoked at the flavour is delicious but to be honest I don't think it was the best fit for these muffins. I enjoyed it served with poached eggs and toast where I could appreciate its flavour but it wasn't quite so distinct in this muffin recipe. Still delicious though!
As you can tell this is rather a lean piece of bacon. A decent amount of bacon fat really helps in this recipe. As politically incorrect as that may be. It really is a beautiful piece of bacon though. My extremely poor photography skills really aren't doing it any justice.
Bacon Muffins
6 short rashers of british-style bacon
220g SR flour
1 egg, lightly beaten
3/4 cup buttermilk or milk (in my opinion buttermilk gives a superior texture)
3/4 cup vegetable oil
Chop bacon and cook until crisp. Combine all ingredients in a bowl, taking care not to overmix. Spoon into lightly greased muffin tray and bake in a preheated moderate oven for 15 to 20 minutes.
The muffins are not showing full deliciousness here. I was in a hurry to eat them and took a photo while they were still warm and steamed up my very old camera. They are lovely served warm with butter but that is a little difficult to justify with all the oil in the recipe!
* This base recipe and the idea of adding bacon is from the cook's companion by Stephanie Alexander. The oil does sound like a large amount but gives an amazing texture.
As you can tell this is rather a lean piece of bacon. A decent amount of bacon fat really helps in this recipe. As politically incorrect as that may be. It really is a beautiful piece of bacon though. My extremely poor photography skills really aren't doing it any justice.
Bacon Muffins
6 short rashers of british-style bacon
220g SR flour
1 egg, lightly beaten
3/4 cup buttermilk or milk (in my opinion buttermilk gives a superior texture)
3/4 cup vegetable oil
Chop bacon and cook until crisp. Combine all ingredients in a bowl, taking care not to overmix. Spoon into lightly greased muffin tray and bake in a preheated moderate oven for 15 to 20 minutes.
The muffins are not showing full deliciousness here. I was in a hurry to eat them and took a photo while they were still warm and steamed up my very old camera. They are lovely served warm with butter but that is a little difficult to justify with all the oil in the recipe!
* This base recipe and the idea of adding bacon is from the cook's companion by Stephanie Alexander. The oil does sound like a large amount but gives an amazing texture.
Sunday, June 12, 2011
Coconut Bread
This is my new favourite breakfast. This takes a while to cook in the oven but is quick to prepare. Even better it lasts for a good few days after it is baked and can be frozen. This was well recieved by all who tried it.
This recipe is from the cookbook 'bills sydney food' and suggests you serve it with lime marmalade. I tried it with Beerenberg Lemon and Lime marmalade and it was delicious.
I shared this with family and got a good response from all who tried it. In fact my mum tried to convince me not to share it with anyone else!
2 eggs
300ml milk
1 teaspoon vanilla essence
2 1/2 cups plain flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup castor sugar
150g shredded coconut
75g unsalted butter, melted
Preheat oven to 180 degrees celcius. Lightly whisk eggs, milk and vanilla together.
Sift flour, baking powder and cinnamon in a bowl, add sugar and coconut, and stir to combine. Make a well in the centre and gradually stir in the egg mixture until just combined. Add melted butter and stir until the mixture is just smooth, being careful not to overmix.
Pour into a greased and floured 21cm x 10cm loaf tin and bake in the preheated oven for 1 hour or until bread is cooked when tested with a skewer.
Leave in the tin to cool for 5 minutes, then remove to cool further on a wire rack. Serve thick slices, toasted and dusted with icing sugar.
This doesn't look very generous but one slice was all I could manage for breakfast. I actually prefered it without the icing sugar.
* recipe from 'bills sydney food' by Bill Granger
This recipe is from the cookbook 'bills sydney food' and suggests you serve it with lime marmalade. I tried it with Beerenberg Lemon and Lime marmalade and it was delicious.
I shared this with family and got a good response from all who tried it. In fact my mum tried to convince me not to share it with anyone else!
2 eggs
300ml milk
1 teaspoon vanilla essence
2 1/2 cups plain flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup castor sugar
150g shredded coconut
75g unsalted butter, melted
Preheat oven to 180 degrees celcius. Lightly whisk eggs, milk and vanilla together.
Sift flour, baking powder and cinnamon in a bowl, add sugar and coconut, and stir to combine. Make a well in the centre and gradually stir in the egg mixture until just combined. Add melted butter and stir until the mixture is just smooth, being careful not to overmix.
Pour into a greased and floured 21cm x 10cm loaf tin and bake in the preheated oven for 1 hour or until bread is cooked when tested with a skewer.
Leave in the tin to cool for 5 minutes, then remove to cool further on a wire rack. Serve thick slices, toasted and dusted with icing sugar.
This doesn't look very generous but one slice was all I could manage for breakfast. I actually prefered it without the icing sugar.
* recipe from 'bills sydney food' by Bill Granger
Saturday, June 11, 2011
Poached Eggs
Poached eggs are one of those strange dishes. They tend to strike fear into the hearts of those who have not prepared them before and can be easily messed up. Once mastered they are an impressive looking but simple part of many tasty dishes.
This is how I do poached eggs but by all means isn't the only or even the best way of preparing them. Do give them a go and don't be disapointed if they don't turn out first try. I started off doing my poached eggs in saucepan, putting vinegar in the water, making a whirlpool, cracking the egg into a saucer first....and I don't think it is worth all that effort. This is much easier and as long as your eggs are fresh it should work out fine.
I always start with a frying pan of simmering water. Simply for the fact it is easier to clean the eggy bits of the bottom than my saucepan. Having the water simmering means the eggs are going to hold the shape better.
All I do is the following:
1. Fill a frying pan partway with water and bring to a simmer.
2. Carefully drop in your egg as close to the water as you can.
3. Turn down the water as low as you can. Cook for about 3 minutes. The outside should be set and the yolk still soft.
4. Lift out carefully. I use my potato masher because I am a bit uncoordinated and they seem to slide off my egg slide.
This could have had slightly more water in the pan...still tasted good though!
This is how I do poached eggs but by all means isn't the only or even the best way of preparing them. Do give them a go and don't be disapointed if they don't turn out first try. I started off doing my poached eggs in saucepan, putting vinegar in the water, making a whirlpool, cracking the egg into a saucer first....and I don't think it is worth all that effort. This is much easier and as long as your eggs are fresh it should work out fine.
I always start with a frying pan of simmering water. Simply for the fact it is easier to clean the eggy bits of the bottom than my saucepan. Having the water simmering means the eggs are going to hold the shape better.
All I do is the following:
1. Fill a frying pan partway with water and bring to a simmer.
2. Carefully drop in your egg as close to the water as you can.
3. Turn down the water as low as you can. Cook for about 3 minutes. The outside should be set and the yolk still soft.
4. Lift out carefully. I use my potato masher because I am a bit uncoordinated and they seem to slide off my egg slide.
This could have had slightly more water in the pan...still tasted good though!
Wednesday, June 8, 2011
Spinach and Chevre Stuffed Portobello Mushrooms
These are quick and easy and if you forget about how much cheese is in them you can pretend they are healthy. Makes a good light lunch and would be improved with a salad. I served this with a balsamic reduction but it is perfectly fine without it. The spinach flavour is quite strong. If you wished it to be cheesier you could reduce the spinach or add some fetta cheese.
5 or 6 portobello mushrooms
250g chopped frozen spinach
1 or 2 cloves of garlic, finely chopped
120g chevre
1/2 cup panko*
Balsamic reduction:
1/2 cup balsamic
2 teaspoons of brown sugar.
Cook spinach according to instructions on box then allow to cool slightly. Squeeze spinach between clean hands to remove excess liquid. In a bowl combine spinach cheese, garlic and panko. Check for seasoning. Clean mushrooms and remove stems then using a spoon fill with spinach mixture.
Place on a tray lined with baking paper and cook for twenty minutes or until spinach mixture is warmed and mushrooms are cooked through. While mushrooms are cooking in the oven. Heat balsamic on a low heat with brown sugar until mixture is reduced and syrupy. Don't be tempted to increase heat or the mixture may end up tasting bitter and of burnt sugar.
Serve drizzled with the balsamic reduction. This can also be prepared a day in advance then popped into the oven the next day. Yummy with bacon instead of the balsamic reduction.
* panko are Japanese breadcrumbs. Ordinary breadcrumbs would work fine but this is what I happened to have in my cupboard.
5 or 6 portobello mushrooms
250g chopped frozen spinach
1 or 2 cloves of garlic, finely chopped
120g chevre
1/2 cup panko*
Balsamic reduction:
1/2 cup balsamic
2 teaspoons of brown sugar.
Cook spinach according to instructions on box then allow to cool slightly. Squeeze spinach between clean hands to remove excess liquid. In a bowl combine spinach cheese, garlic and panko. Check for seasoning. Clean mushrooms and remove stems then using a spoon fill with spinach mixture.
Place on a tray lined with baking paper and cook for twenty minutes or until spinach mixture is warmed and mushrooms are cooked through. While mushrooms are cooking in the oven. Heat balsamic on a low heat with brown sugar until mixture is reduced and syrupy. Don't be tempted to increase heat or the mixture may end up tasting bitter and of burnt sugar.
Serve drizzled with the balsamic reduction. This can also be prepared a day in advance then popped into the oven the next day. Yummy with bacon instead of the balsamic reduction.
* panko are Japanese breadcrumbs. Ordinary breadcrumbs would work fine but this is what I happened to have in my cupboard.
Saturday, June 4, 2011
Mmmm Chai
I love a Chai Latte. And the sweet, spicy, milky goodness is perfect for the cold weather we've been having. I've had some good and some ordinary. The best ones I've had use Arkadia Chai powder. One day when grocery shopping I was excited to see the same stuff that my favourite cafe uses in my local supermarket. I've tried a heap of different Chai powders, syrups and pouches and this is my absolute favourite.
The jar says to use 2 or 3 teaspoons in 180mls of hot milk for a latte and use hot water for a tea. I am not a fan of this with hot water though. I heat a mugfull of milk in the microwave and add two rounded teaspoons and it is plenty sweet and strong enough for me.
I also like that the company that makes it is Australian owned.
Yum! Yum! Yum! My favourite...
* No-one from Arkadia Chai Tea knows me. I am just a repeat purchaser of this wonderful chai powder.
The jar says to use 2 or 3 teaspoons in 180mls of hot milk for a latte and use hot water for a tea. I am not a fan of this with hot water though. I heat a mugfull of milk in the microwave and add two rounded teaspoons and it is plenty sweet and strong enough for me.
I also like that the company that makes it is Australian owned.
* No-one from Arkadia Chai Tea knows me. I am just a repeat purchaser of this wonderful chai powder.
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