First of all, my sincere apologies for the
lack of blog posts. I’m writing this on
word (which will explain any differences in formatting) and hoping I will get
the chance to post it to the blog soon.
Well I have a good excuse; I’ve just moved
house. I hadn’t really talked about it
for fear of it all falling through.
Things were very touch and go in the end. While we were packing up the truck, we still
didn’t know if we were going to get the keys at the other end. Delaying the move was going to mean moving in
5 days before Christmas. I pride myself
on my resilience but that was a step too far, so we took the risk and it paid
off.
So, generally I’ve been unpacking boxes,
sleeping, spending far too long in Ikea, not sleeping (new house, new smells, strange
boiler), etc, etc.
So accompanied by the general feelings of
tiredness, a monster cold after weeks of stress, we also have no broadband and
won’t have for a few days yet but I will keep popping to the library as I get the chance.
It’s nice to be somewhere new but it’s also
disconcerting for the whole Mamacook family.
My 19 month old is still settling in with the new room, new nursery and
I’m still settling in with the new cooker.
It would seem my previous ‘fan’ oven was a fan in name only. This cooks super efficiently. They say the best test for an oven is to cook
a sponge cake; well I did yesterday and it’s no exaggeration to call it a
disaster! It takes some getting used
to but I did cut 10 minutes off jacket potatoes
at 20 degrees lower earlier.
So anyway, please bear this in mind when
following my recipes from now on. If you
found previous recipes worked well in your oven with the timings I gave, you
may now need to increase the temperature slightly or give it a little longer. Still, better than having a burned coffee
sponge disc like I did yesterday!
Inspiration has been a little thin on the
ground but on hunting through my fridge, I came up with this. Nothing like a muffin recipe to make things
feel homely. I have a gut feel this
would go pretty well with some baby chilli or some home made soup and like all
muffins they’re bound to freeze well.
Pepper and Cheese Muffins – Makes 18 - 24
Ingredients
1 red Pepper (capsicum), chopped into small
dice
Small splash of olive oil
Further 3 tbsp olive oil
100g Full fat yoghurt
160 ml Full fat milk
½ tsp White Wine Vinegar
1 egg
85g Grated strong cheddar
250g SR flour
¼ tsp paprika (the mild kind)
Method
Fry the pepper in the splash of oil until
softened and allow to cool.
Preheat the oven to 180oC (fan oven). Grease a non stick cupcake or mini muffin tin
with spray oil or brush on some oil.
Put the flour and paprika in a bowl.
Mix the yoghurt, milk, vinegar, cheese,
egg, cheddar and 3 tbsp oil in a jug.
Mix the wet mix into the dry being careful
to stir until only just combined. If
some small bits of flour remain, don’t worry.
Spoon into the tin and bake for approx. 15
mins or until well risen and springing back when pressed. They freeze well; either defrost at room temperature or in the microwave (allowing to cool before serving to your child.)
If you like this, why not give the spinach and feta muffins a try?
If you like this, why not give the spinach and feta muffins a try?
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