Cranberry & White Chocolate Muffins

Recipe yields 6 muffins


Ingredients:

• 1/2 a cup of Flour
• 1/2  cup ground Almonds
• 1/2 a cup  caster sugar
• 1 tsp. Baking Powder
• 1 egg
• 75gr. Butter
• 1/2 a cup Buttermilk
• 1 tsp. Vanilla essence
• 1/2 a cup Dried Cranberries
• 1/2 a cup White Chocolate

Method:

1. Preheat the oven to 180 degrees celsius.
2. Mix the flour, ground Almonds, Sugar and Baking powder.
3. Melt the butter on a low heat.
4. In a separate bowl mix the buttermilk, egg and melted Butter.
5. Pour the liquid mixture into the dry mixture and add the Cranberries, White Chocolate and Vanilla essence.
6. Pour in the cupcake/muffin tin (make sure to oil and flour the tin before pouring in the mixture). I suggest using the silicone cupcake moulds as they are non stick. 
7. Bake the muffins for 20-25min at 180degrees celsius.

Once they are baked leave them to cool down and enjoy them with a nice cuppa tea! 

Pizza

Ingredients:

• 500gr. Flour
• 1 pkt. Yeast or 1/2 a yeast cube
• 1 glass of luke warm water
• 1 tbsp. Oil
• 1 tbsp. Milk

Method:

1. Place the Flour in a large bowl and make a well in the middle.

2. In the well mix the water with the yeast and once frothy add the milk and olive oil.

3. Work the dough into a ball shape and leave to rest for around an hour.

4. Once it rises, roll out the dough and prepare with your favourite toppings.

5. Preheat the oven to 220 degrees celsius or highest and cook for around 30 - 45 minutes.

The pizza base should be nice and golden.

Topping suggestions:

• Sliced tomatoes, Mozarella, Olive oil & Basil.
• Sliced tomatoes, Ricotta & Olive oil.
• Sliced potatoes, Olive oil & Rosemary.
• Ricotta chunks, Sausage & Olive oil.
• Broccoli, Sausage & Olive oil.
• Courgette, Sausage, Mozarella & Olive oil.

Garlic & Coriander Naan

Ingredients:

• 1 packet Dry Yeast
• 4 tbsp. Sugar
• 1 cup Warm Water
• 1 beaten Egg
• 3 tbsp. Milk
• 4-5 cups Flour
• 2 tsp. Garlic
• Handful of Fresh Coriander
• 1/4 cup Butter

Method:

1. In a bowl mix the Yeast and water until it gets frothy.
2. Then add the Milk, Egg, Salt & Flour.
3. Knead for around 6-8 minutes and leave to rise in a warm place for an hour.
4. Chop the Garlic and Coriander finely and mix to the dough.
5. Roll out 12 small balls and leave to rise for another 15 minutes.
6. Heat up a pan with a drop of oil.
7. Roll out the balls into odd shapes and place in the hot pan for 2-3 minutes on each side. 
8. Once you have cooked all the naan, melt the butter and apply some to each naan with the help of a brush or spoon.
9. The naan is ready to be served!

Brown Velvet Muffins

Ingredients:

• 60gr. unsalted Butter
• 150gr. Caster Sugar
• 1 Egg
• 2 Tbsp. Cocoa Powder
• 20ml Red Colouring
• 1/2 tsp. Vanilla Essence
• 120ml Buttermilk
• 150gr. Plain Flour
• 1/2 tsp. Salt
• 1/2 tsp. Bicarbonate of Soda
• 1 1.2 tsp. Vinegar

Method: 

1. Preheat the oven to 170 degrees celsius.
2. In a bowl mix the butter & sugar and finally add the egg.
3. In a separate bowl mix the Cocoa powder, Vanilla essence & Red Colouring.
4. Mix the two mixtures together and add half the buttermilk and flour. 
5. Add the other half of buttermilk and flour and finally add the Salt, Bicarbonate of Soda and lastly the Vinegar. 
6. Fill in the cupcake tin, filling them in with a bit more than half the size of the cup. 
7. Bake in the oven for 25 minutes.

Cream Cheese Frosting:

Ingredients:

• 300gr. Icing Sugar
• 50gr. Unsalted Butter
• 125gr. Cream Cheese

Method:

1. Beat the icing sugar and the Butter, until it becomes creamy.
2. Finish it off by adding the Cream Cheese.

Voila! That easy, decorate as you wish, I put some stars and yellow decor on top of mine!

Dedicated to Beppe Sammut.

Bread Making inspired by Grandma Molly

Plaited bread with sesame seeds


Ingredients:

• 500gr Flour
• 310 ml water
• 1 1/2 packets of dried yeast
• 1 Tbsp. Sugar
• 1/2 Tbsp. Salt

     Topping

• Egg Yolk
• 1Tbsp. water
• Sesame seeds

Method:

1. Place the Flour in a large bowl and make a well in the middle.
2. Pour in the water and empty the Yeast packets, Sugar and Salt and mix the ingredients in the well.
3. Mix the flour in until a dough is formed.
4. Dust your surface with some Flour and knead the dough for around 5 - 10 minutes.
5. Place the dough back in the bowl, cover in cling film and a piece of cloth.
6. Leave the dough to rise in a warm place, with no draft for around 15-30 minutes- this will help the dough to rise quicker.  
7. Once the dough has double in size, knead it again for around 5 minutes.
8. Then cut the dough in 3 parts and start rolling the pastry with your hands to have 3 thick strands to make the plait.
9. Once the three strands are ready attach one end of the plait and start braiding it and connect the three strands at the end.
10. Place the braid in an oiled and floured dish and cover with a dish cloth and let to rise in a warm place for around for 15-20 minutes.
11. Preheat the oven to 220 degrees celsius.
12. Prepare the egg wash by separating the Egg yolk and mix with a tablespoon of Water.
13. Brush the top of the bread with the Egg wash and sprinkle the Sesame seeds on top.
14. Bake the plait for 15-20 min at 220 degrees celsius then lower the temperature to 190 degree celsius and cook for a further 15-30 minutes.

Butternut Squash, Sweet Potato & Ginger Soup

Serves 1

Ingredients:

• 1/3 Butternut squash
• 1/2 Sweet Potato
• 1/2 clove Garlic
• 1 Spring Onion
• 1 Tbsp. grated Ginger
• 2 Tbsp. Olive oil
• 1 cup fresh Orange Juice
• Salt & Pepper
• 5 cups Hot water 

Method:

1. Chop the Butternut Squash, Sweet Potato, Garlic, Spring Onion and Ginger.
2. Pour the oil, Salt & Pepper and chopped ingredients in a pan.
3. Mix all the ingredients for around 5 minutes.
4. Add the orange juice.
5. Add the water and bring to the boil. Once it starts boiling lower down and simmer for around 15/20 minutes.
6. After the 20 minutes pour the mixture in a blender until the texture is soft and creamy.

Serve with Crostini (Thin slices of toasted bread),  dash of fresh cream or simply eat it as is.


Ginger facts:

• It's an anti-inflammatory
• Decongestant
• Anti-histamine
• Helps digest fatty foods & proteins
• Reduces flatulence
• Stimulates blood circulation

      

Coconut, Cranberry & Currant Biscuits

This is a recipe I used to make biscuits for Patches 'the special market' last Sunday 25.07.2010. Some Pictures here:

This recipe is a variation of the anzac biscuit. 

Ingredients:

• Handful Chopped Dried Cranberry
• 3/4 cup Shredded Coconut
• Handful Black Currants
• 3/4 cup Flour
• Baking Powder
• 8 tbsp. Butter
• 1 tbsp. Honey
• 1 1/2 tsp. Baking Powder
• 1 cup Vanilla Sugar
• 3 tbsp. Water (Boiling)

Method:

1. Preheat the oven to 180 degrees celsius
2. In a bowl, mix ythe Flour, Sugar & Coconut.
3. Mix in the Baking Powder & Boiling water in a separate bowl to dissolve.
4. Melt the Butter in a pan and mix with the Honey, then combine with the Water and Baking Soda mixture.
5. Pour the mixture into the dry ingredients.
6. Add the Chopped Cranberries and the Black Currants, and work the ingredients into a dough.
7. If the mixture is to dry add a little water and if its too wet you can add a bit of flour.
8. Wrap in Cling film, and leave to rest for around 30min.
9. Once the 30min. have passed, roll out the pastry on a floured surface and cut the biscuits with a 2" cutter.
10. Place them on a baking sheet and bake for 12 minutes or until they are nice and golden.
11. Let them cool on a tray and once cool Eat them!