Goosebumps aka Gooseberry muffins

Deliciously simple, the goosebumps come from the texture of halved plumptious berries breaking through the crust and the fear that they may be too tart or too sweet….
IMG_0528

You will need:

150g self raising flour sifted

50g golden caster sugar

1/4 tsp salt

2 x medium eggs beaten

1 tsp vanilla extract or paste

50g vegetable oil

2 tbsp milk

200g gooseberries: washed, topped and tailed and cut into two if large

12 muffin cases

How to:

Preheat your oven to 200C, 180C fan, gas mark 6

Add the ingredients one by one except the gooseberries in a large mixing bowl and lightly combine. Stir through the gooseberries to distribute and divide between the cases.

Place in the centre of the oven until golden on top, approx 25 minutes.

Optional

Add 2/3 tbsp elderflower cordial to the batter if you have it, for the ultimate gooseberry treat. The combination is stunning.

Drizzle the cakes once cooled with elderflower honey and serve with good ice cream.

Summer muffin’ had me a blast ….summer muffin’ happened so fast

Watching Grease with my cherubs on the first day of the summer holidays, I feel the urgent need to bake a treat to celebrate the cosy calm…

Dairy free banana mini muffins

Dairy free banana mini muffins

Like Old Mother Hubbard my larder is practically bare of delicious treats so I use what I have – 5 small over ripe bananas that have been begging to be baked into a banana bread for days. I want something more portable than a loaf cake as the cherubs are nagging to go swimming, so spotting my new bottle of sunflower oil I choose fluffy light muffins over heavier banana bread and reason that it is more summery too. To pep up the flavour I grab vanilla extract (always Nielson Massey) and white couverture powder (Mortimer Chocolate Company) so this decadent muffin is dairy free.

Makes 12 muffins 18 + smaller buns

You’ll need: 3 large or 5 small over ripe bananas 125ml vegetable oil or light olive oil 2 large eggs 100g golden caster sugar or soft brown muscovado for maximum flavour – Billingtons is delicious in baking, it lends toffee/caramel notes to your favourite recipes with no extra effort! 60g Mortimer Chocolate Co White Couveture powder 1tsp vanilla extract/vanilla bean paste 1tsp bicarbonate of soda 225g self raising flour

How to: Preheat your oven to 200C/ 180C fan/ gas mark 6 and line a 12 hole muffin tin with paper cases. In a large mixing bowl, mash the bananas by hand or with a hand mixer. Add the oil, vanilla, eggs then sugar, beating between each addition. Sieve in the flour, chocolate powder and bicarb then beat until thoroughly combined. Pour into cases up to 2/3 full and bake for 15-20 mins until risen, golden and a skewer when inserted comes away clean. Allow to cool for 5 mins before removing from tin and cooling on a wire rack.

Watch as happy faces devour your first batch in moments prompting to you to start the process again!

Alternatives: You can swap the chocolate couverture for cocoa or chocolate chips! For more muffin rise fill cases fully. I tried to make the mix go further but we ate the whole batch whilst still warm regardless!

My Ahaaaa moment…Parsnip and butternut hash

Anyone tried low carbing? If you have, you must know (especially fans of India Knight & Neris Thomas From Pig to Twig http://www.pig2twig.co.uk)  there are recipes that transform your commitment to the cause, like steak with blue cheese sauce made with real double cream, real blue cheese and the juices from the steak pan OMG! This recipe is just as decadent, delicious and frankly feels like it can’t be paleo diet friendly but praise be, clap your hands and squeal with delight..it is!

Photo on 06-08-2014 at 13.39

For one starving gal or two with a salad, you will need:

2 parsnips, peeled and grated

1 leek cleaned, trimmed and grated

1/3 of a large butternut squash, peeled and grated

3 grinds of fresh back pepper

1 level tsp hot smoked paprika

2 pinches of sea salt

2 organic eggs

1 tbsp coconut oil

Opt. olive oil to drizzle

How to:

After cleaning, peeling and grating your veg simply mix together in a dish and season, mix again. Add the coconut oil to a sauté pan, once hot add your veg and move to get brown in parts.

Veggies at the ready

Veggies at the ready

Make two wells and crack in your eggs, transfer from hob to oven if you like your eggs cooked all the way through like I do.

Eggs in...

Eggs in…

Season the eggs, drizzle with a little olive oil and serve in the pan on a heatproof mat on the table if sharing. If enjoying solo, plate as carefully as you can as it’s a pretty good looking dish and oink with delight that you have stuck to the paleo plan for yet another satisfying meal.

Pefection in a pan, you won't want to share!

Perfection in a pan, you won’t want to share!

 

Vanilla American style pancakes

Vanilla American style pancakes

Beautiful texture, these pancakes are so quick to make; from craving to table in under 10 mins if everything is to hand.
Place a jug on your scales and set to zero. Add to the jug, 130g plain flour, 1 tsp baking powder, 3 tsp sugar/stevia blend – I used Tate & Lyle light at heart, 130ml milk, 1 large egg, 1 tsp good vanilla extract. whisk with a fork to a smooth batter and leave to stand for a couple of minutes.
Get a frying pan hot and melt a dot of butter for each batch of two small pancakes.
Pour two rounds of batter with a gap for spreading and when bubbles appear, flip over.
The little ones take only a minute or just over each side to be golden brown and fluffy in the middle.
Serve any way you wish, with more butter and honey, maple syrup and toasted walnuts, yoghurt and fresh berries, ice cream and chocolate sauce, banana slices and cream…..the possibilities with these pillows of deliciousness are endless.
Enjoy being adored by your family, you’ve never been so popular!

#speedysuppers Join the challenge at www.feedingboys.co.uk

Big Mac burgers Image

This is my speedier version of an idea from Valentine Warner; his Big Mac is made from chopped fresh mackerel, the fish holds in a patty without any other ingredients but I didn’t have any fresh when I wanted a healthy Big Mac, but I always have smoked mackeral in the fridge. I basically turned my go-to recipe for smoked mackerel pate into a burger!

Simply remove the skin from the smoked fillets and remove any thin bones if present, flake with your fingers, mix with mayo and a little horseradish oh and a good crack of black pepper and shape into patties. Fry on a griddle until the smoked outer edge becomes sweet and caramelised, heaven.

Serve in buns with a large slice of beetroot, a little horseradish sauce and salad….if you can bake sweet potato wedges to go with you’ll feel positively virtuous. A heathly burger, super quick with essential fats not naughty ones. Tasty to the extreme.