toffeewhirls carrot and coconut muffins
100g s.r flour,sifted
100g light soft brown sugar(i used 50g as i pref not too sweet)
75mls veg oil
175g grated carrot
1tsp ground cinnamon
50g desiccated coconut
preheat oven gas 5/190oc.line muffn tins with cases
beat eggs and sugar til creamy
add oil and beat hard
fold in remaining ingredients until just combined
spoon into tins
15-20mins til golden and springs back to touch
Sunday 15 January 2012
Carrot Muffins for CairnTerrier
10oz Plain Flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
2 tsp ground cinnamon
1 egg
2-3 fl oz milk or water
2 tbsp honey
4-5 oz fine white granulated sugar or light brown soft sugar
12 oz carrot, finely grated
1 tsp vanilla essence
3 fl oz veg oil or melted butter
2-3 oz chopped walnuts or raisins (optional)
Icing
2 oz cream cheese, softened at room temperature
4 oz icing sugar, sifted
1/2 tsp vanilla essence
Method
Prepare muffin tins. Preheat oven to 375-400F, 190-200C, Gas Mark 5-6.
In a large bowl sift together flour, baking powder, bicarbonate of soda, salt and cinnamon. (Stir in bran if using)
In a separate bowl, beat egg with fork. Add milk/water, honey, sugar, carrot and vanilla, followed by oil/butter.
Stir well.
Pour liquid mixture into dry.
Stir just until combined adding walnuts/raisins during the final strokes.
Do not over stir.
Spoon into tins.
Bake for 20 - 25 minutes until tops spring back when pressed gently.
Allow muffins to cool before icing.
Stir icing ingredients together until blended and ice. Top with a walnut if you are using them.
If using bran, reduce flour to 8oz and add 1 1/4 oz wheat bran or 1 3/4 oz oat bran to the dry ingredients.
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
2 tsp ground cinnamon
1 egg
2-3 fl oz milk or water
2 tbsp honey
4-5 oz fine white granulated sugar or light brown soft sugar
12 oz carrot, finely grated
1 tsp vanilla essence
3 fl oz veg oil or melted butter
2-3 oz chopped walnuts or raisins (optional)
Icing
2 oz cream cheese, softened at room temperature
4 oz icing sugar, sifted
1/2 tsp vanilla essence
Method
Prepare muffin tins. Preheat oven to 375-400F, 190-200C, Gas Mark 5-6.
In a large bowl sift together flour, baking powder, bicarbonate of soda, salt and cinnamon. (Stir in bran if using)
In a separate bowl, beat egg with fork. Add milk/water, honey, sugar, carrot and vanilla, followed by oil/butter.
Stir well.
Pour liquid mixture into dry.
Stir just until combined adding walnuts/raisins during the final strokes.
Do not over stir.
Spoon into tins.
Bake for 20 - 25 minutes until tops spring back when pressed gently.
Allow muffins to cool before icing.
Stir icing ingredients together until blended and ice. Top with a walnut if you are using them.
If using bran, reduce flour to 8oz and add 1 1/4 oz wheat bran or 1 3/4 oz oat bran to the dry ingredients.
Cocoa Courgette Muffins for CairnTerrier
Ingredients
10oz plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tsp ground cinnamon
3 tbsp unsweetened cocoa powder
1 egg
4 -5 oz light brown soft sugar
2 - 3 fl oz milk or water
2 tsp vanilla essence
12oz courgette, finely grated (leave skin on unless green flecks in the muffins are a problem)
3 fl oz veg oil or melted butter
3 oz raisins or sultanas
Method
Prepare muffin tins. Preheat the oven to 375/400F, 190/200C, Gas Mark 5-6.
In a large bowl sift together flour, baking powder, bicarbonate of soda, salt, cinnamon and cocoa powder.
In a medium bowl beat an egg with a fork. Add sugar, milk/water, courgette, vanilla and oil/butter.
Stir well.
Pour all wet ingredients into dry.
Stir until just combined, adding dried fruit through the final strokes.
Batter will be lumpy but no dry flour should be visible.
Spoon into tins.
Bake for 20 - 25 mins, until tops spring back when pressed firmly.
10oz plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tsp ground cinnamon
3 tbsp unsweetened cocoa powder
1 egg
4 -5 oz light brown soft sugar
2 - 3 fl oz milk or water
2 tsp vanilla essence
12oz courgette, finely grated (leave skin on unless green flecks in the muffins are a problem)
3 fl oz veg oil or melted butter
3 oz raisins or sultanas
Method
Prepare muffin tins. Preheat the oven to 375/400F, 190/200C, Gas Mark 5-6.
In a large bowl sift together flour, baking powder, bicarbonate of soda, salt, cinnamon and cocoa powder.
In a medium bowl beat an egg with a fork. Add sugar, milk/water, courgette, vanilla and oil/butter.
Stir well.
Pour all wet ingredients into dry.
Stir until just combined, adding dried fruit through the final strokes.
Batter will be lumpy but no dry flour should be visible.
Spoon into tins.
Bake for 20 - 25 mins, until tops spring back when pressed firmly.
BlackCat's Leek and Potato Soup
Ingredients
2 carrots - peeled and chopped
2 sticks of celery - washed and chopped
2 medium onions - peeled and chopped
400g potatoes - peeled and chopped
400g leeks ( I just used one leek) washed and chopped
2 cloves garlic (I didn't use this - didn't seem right to me)
Olive oil
Stock cubes - I used marigold bouillion
salt and pepper
Method
Heat oil in a large pan.
Add all veg except potato and cook gently for at least 10 mins.
Add potato and stock (enough to cover).
Allow to simmer until potato soft.
Serve as it is or blend to a smooth puree.
2 carrots - peeled and chopped
2 sticks of celery - washed and chopped
2 medium onions - peeled and chopped
400g potatoes - peeled and chopped
400g leeks ( I just used one leek) washed and chopped
2 cloves garlic (I didn't use this - didn't seem right to me)
Olive oil
Stock cubes - I used marigold bouillion
salt and pepper
Method
Heat oil in a large pan.
Add all veg except potato and cook gently for at least 10 mins.
Add potato and stock (enough to cover).
Allow to simmer until potato soft.
Serve as it is or blend to a smooth puree.
Saturday 14 January 2012
Butternut Squash and Sweet Potato Soup
butternut squash and sweet potato soup
serves 4
1 butternut squash,peel,deseed and diced
1 sweet potato,peel and dice
3 carrots,peel and slice
1 fennel bulb,trim and chop
1 onion(or 6 shallots) diced
1 garlic clove,chopped
1 veg stock cube
4tbsp chopped parsley(or 4tsp dried)
lob all but the parsley in a pan.add boiling water to cover and simmer for 20 mins or until veg are tender.add the parsley and blend til smooth,adding exta water or stock to desired consistency
Liveinazoo's Parsnip Cutlets
600g parsnips,peel and chop
200g spuds,peel and chop
1 onion,grated
1 garlic clove,crushed
2tsp ground cumin+1tspp ground coriander
2tbsp chopped fresh mixed herbs
salt and pepper
50g shelled pistachios,ground to crumbs in a processor
1tsp veg stock powder
50g breadcrumbs
cook spuds and parsnips in boiling water til softened.drain well and mash
meanwhile dry fry the onion and garlic gently in a non stick pan til sotened.add the cumin and coriander and cook for 1min.add this mix to the mash along with the herbs,pistachios and stock cube.mix well an season to taste with salt and pepper.divide mix into 4 and shape into cutlets/burgers.press on crumbs.grill for 2-3 mins each side to reheat.serve with green salad ansd tomato salsa
variations
use 50g ground almonds instead of the pistachios and omit coriander,cumin and herbs and add 1tsp dried sage
i like to press dry polenta onto them for a change and oven bake<cos then i dont have to watch them/burn them!
delish with green beans,peas and broad beans(kids love with baked beans)
Carrot's Accidental Alternative Version
600g parsnips, peeled and chopped
8 large potatoes, peeled and chopped
I onion, grated
3 cloves of garlic, crushed
1 tsp ground cumin
1/2 tsp chilli powder
1/4 of bunch of fresh coriander, chopped
1 tsp Marigold bouillion powder
50g ground almonds
4 slices of bread, grated into breadcrumbs
Make as above. Makes about 14 cakes.
Bake in the oven at 200C.
Carrot's Accidental Alternative Version
600g parsnips, peeled and chopped
8 large potatoes, peeled and chopped
I onion, grated
3 cloves of garlic, crushed
1 tsp ground cumin
1/2 tsp chilli powder
1/4 of bunch of fresh coriander, chopped
1 tsp Marigold bouillion powder
50g ground almonds
4 slices of bread, grated into breadcrumbs
Make as above. Makes about 14 cakes.
Bake in the oven at 200C.
Liveinazoo's Date and Apricot Flapjacks
50g/2oz sunflower margarine
75g/3oz dark muscavado sugar
225g/8oz porridge oats
50g/2oz dates,chopped and destoned if nec
50g/2oz dried apricots,chopped
4tbsp sunflower/rapeseed oil
preheat oven 180oc/350of/gas 4.line 30x20cm/12x8" tin with baking paper
melt marg and sugar in a pan over a low heat
add remaining ingredients and mix well
press into tin and bake 30mins
cool for 10 mins then mark into slices.leave to cool in the tin
ive also made these using 3oz apricots and 1oz chopped chrystalized ginger
Tuesday 10 January 2012
Cheese Muffins
Ingredients
9 oz plain flour
3 tsp baking powder
1/2 tsp salt
2-3 tablespoons fine white granulated sugar (I reduce this)
3 oz cheddar or other cheese - grated
1 egg
8 fl oz milk
3 fl oz veg oil or melted butter (3 oz)
Method
Prepare muffin tins (maybe about 12) by greasing them lightly - these will stick to paper cases.
Preheat the overn 375-400 F/ 190-200C/ Gas 5-6.
In a large bowl sift together flour, baking powder, salt, and sugar. Stir in grated cheese.
In another bowl beat egg with a fork. Stir in milk, followed by oil.
Pour wet ingredients into dry and stir until just combined.
Batter will be lumpy but have no dry flour visible.
Spoon into tins.
Bake for 20-25 mins until firm to touch and golden brown.
9 oz plain flour
3 tsp baking powder
1/2 tsp salt
2-3 tablespoons fine white granulated sugar (I reduce this)
3 oz cheddar or other cheese - grated
1 egg
8 fl oz milk
3 fl oz veg oil or melted butter (3 oz)
Method
Prepare muffin tins (maybe about 12) by greasing them lightly - these will stick to paper cases.
Preheat the overn 375-400 F/ 190-200C/ Gas 5-6.
In a large bowl sift together flour, baking powder, salt, and sugar. Stir in grated cheese.
In another bowl beat egg with a fork. Stir in milk, followed by oil.
Pour wet ingredients into dry and stir until just combined.
Batter will be lumpy but have no dry flour visible.
Spoon into tins.
Bake for 20-25 mins until firm to touch and golden brown.
Banana and Oatmeal Muffins
Ingredients
7 oz plain flour
3 oz oats
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
3 large, well ripened bananas
3 - 4 oz sugar
1 egg beaten with a fork
3 fl oz milk
3 fl oz vegetable oil or melted butter
1tsp vanilla essence
3 oz choc chips or chopped walnuts (optional)
Method
Preheat oven to 375 - 400F or 190 - 200 C or Gas Mark 5-6.
Prepare muffin tin ( - I use 18 medium cases - not the huge muffin cases or the small fairy cake cases, or the tiny truffle ones)
Sift the flour, baking powder and bicarb into a large bowl. Add the salt and oats.
In a separate bowl mash the bananas to a puree, add egg, milk, oil/butter, sugar and vanilla essence. Mix.
Pour the wet ingredients over the dry and mix until just combined - you should have a lump batter but no floury bits.
Add choc chips or walnuts if using.
Spoon into prepared tin - cases should be about 3/4 full.
Bake for about 20 - 25 mins, until reasonably firm when pressed and golden brown.
Cool.
7 oz plain flour
3 oz oats
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
3 large, well ripened bananas
3 - 4 oz sugar
1 egg beaten with a fork
3 fl oz milk
3 fl oz vegetable oil or melted butter
1tsp vanilla essence
3 oz choc chips or chopped walnuts (optional)
Method
Preheat oven to 375 - 400F or 190 - 200 C or Gas Mark 5-6.
Prepare muffin tin ( - I use 18 medium cases - not the huge muffin cases or the small fairy cake cases, or the tiny truffle ones)
Sift the flour, baking powder and bicarb into a large bowl. Add the salt and oats.
In a separate bowl mash the bananas to a puree, add egg, milk, oil/butter, sugar and vanilla essence. Mix.
Pour the wet ingredients over the dry and mix until just combined - you should have a lump batter but no floury bits.
Add choc chips or walnuts if using.
Spoon into prepared tin - cases should be about 3/4 full.
Bake for about 20 - 25 mins, until reasonably firm when pressed and golden brown.
Cool.
Roast Vegetable Lasagne
Ingredients
1 medium courgette cut into chunks
1 medium red and yellow pepper - deseeded and sliced
1 large carrot cut into chunks
1 medium leek - sliced
6 medium tomatoes - quartered
1 garlic clove - chopped
2 tsp sesame oil
1 x 455g jar tomato pasta sauce
9 sheets no need to pre cook lasagne verdi
150g grated cheddar
salt and pepper for seasoning
Sauce
600ml milk
1/2 medium carrot, unpeeled
1/2 medium onion
8 peppercorns
4 cloves
1 tsp ground mace
1 bay leaf
30g plain white flour
2 tsp polyunsaturated margarine
Method
Preheat the oven to 200C (fan 180) or Gas Mark 6.
Place all the veg and garlic in a roasting pan, season and sprinkle with sesame oil. Toss them together and roast them 30mins until the veg are tender and crispy around the edges.
Meanwhile make the bechamel sauce.
Heat the milk in a saucepan with the carrot and onion, peppercorns, cloves, mace and bay leaf. Bring to the boil, then turn off the heat. Leave for 15 mins before straining.
In a medium pan whisk together the flour, marg and a few tablespoons of the infused milk to make a paste. Add the rest of the milk and turn on the heat. Bring to the boil whisking continuously. Turn down the heat. Simmer for 5 mins until smooth and thick. Season.
Combine the roast veg with the pasta sauce. Use a third of the veg mix to cover the bottom of a dish. Top with 3 sheets of lasagne, a third of the sauce and a handful of cheese. Repeat the layers twice more, ending with the sauce and cheese on top.
Bake for 25 - 30 mins.
1 medium courgette cut into chunks
1 medium red and yellow pepper - deseeded and sliced
1 large carrot cut into chunks
1 medium leek - sliced
6 medium tomatoes - quartered
1 garlic clove - chopped
2 tsp sesame oil
1 x 455g jar tomato pasta sauce
9 sheets no need to pre cook lasagne verdi
150g grated cheddar
salt and pepper for seasoning
Sauce
600ml milk
1/2 medium carrot, unpeeled
1/2 medium onion
8 peppercorns
4 cloves
1 tsp ground mace
1 bay leaf
30g plain white flour
2 tsp polyunsaturated margarine
Method
Preheat the oven to 200C (fan 180) or Gas Mark 6.
Place all the veg and garlic in a roasting pan, season and sprinkle with sesame oil. Toss them together and roast them 30mins until the veg are tender and crispy around the edges.
Meanwhile make the bechamel sauce.
Heat the milk in a saucepan with the carrot and onion, peppercorns, cloves, mace and bay leaf. Bring to the boil, then turn off the heat. Leave for 15 mins before straining.
In a medium pan whisk together the flour, marg and a few tablespoons of the infused milk to make a paste. Add the rest of the milk and turn on the heat. Bring to the boil whisking continuously. Turn down the heat. Simmer for 5 mins until smooth and thick. Season.
Combine the roast veg with the pasta sauce. Use a third of the veg mix to cover the bottom of a dish. Top with 3 sheets of lasagne, a third of the sauce and a handful of cheese. Repeat the layers twice more, ending with the sauce and cheese on top.
Bake for 25 - 30 mins.
Subscribe to:
Posts (Atom)