Rhubarb and Cinnamon Muffins. A winner.

In my past life working in a London law firm the office was unusually woman heavy.  As a result cake-day was practically every day with the seasonal competitions attracting some pretty incredible creations.  This one wasn’t the most stunningly decorated cakes but it was certainly the most delicious one charity bake-day.  The wife of an employee sent it in and wonderfully she passed the recipe on to me.  I was planning on recreating her circular cake for 12, but ingredients are pretty sporadic out here and  I was only able to get my hands on a third of the rhubarb needed.  So I’ve made a muffin version.

If you want to make a cake just triple the ingredients and bake it in a 24 cm springform tin.  Although I reckon that the muffins work jolly well, they are lighter than a typical dense muffin and are perfect warm for breakfast or popped in a packed lunch.

Ingredients (makes 6-7 muffins)

20 g unsalted butter

100 g soft brown sugar

1 large free-range egg

a couple of drops of vanilla extract

a small pinch of salt

100 g self-raising flour

1/3 tsp bicarbonate of soda

1/3 tsp ground cinnamon

150 g crème fraiche

125 g rhubarb

1/3 orange zest

For the topping

25 g brown sugar

1/2 tsp ground cinnamon

Method

1. Preheat oven to 180 C, grease a muffin tin.  Cut out squares of greaseproof paper and line the tin, or use cases.

2. Cream the butter and sugar using a handheld whisk.  Then add the vanilla and egg.

3. Sift the flour, bicarbonate of soda, salt and cinnamon and add to the butter and sugar, whisking again until combined.

4. Add the crème fraiche, orange zest and rhubarb and stir until well combined.

5. Scrape the mixture into the muffin cases.

6. Mix the topping ingredients and sprinkle over the top of the muffins, then place in the preheated oven for about 30 minutes, or until a skewer comes out clean.

They are delicious warm with another dollop of creme fraiche, or custard, but then again they are pretty perfect just on their own with a coffee for breakfast.  Thank you Mrs Tait for the recipe.

Smoked Houmous. Use your spices!

When I left the UK I gave my whole spice and herb collection to my brother-in-law and in doing so I realised that over the years I’d given into the temptation of buying random herbs and spices that were vital for one dish and one dish only.  Michael MacIntyre’s has summed it up rather well.... http://www.youtube.com/watch?v=1HdYS4Zri-k&feature=related.  I am determined not to make the same mistake in South Africa...

As you need sweet smoked paprika for a gulsachsuppe recipe, which I made this week, I’ve had to invent some other uses for the smoky spice.  So here is an actually rather delicious houmous that has a sweet smoky kick.  It’s a perfect for a lunchbox with some carrot sticks, or to serve with pre-dinner drinks, or even in a healthy sandwich with grated raw beetroot and carrot.

Ingredients

1 x 400 g can of chickpeas in water

2 garlic cloves

2 tbsp plain yoghurt

2 tbsp tahini paste

2 tbsp olive oil

1 lemon

2 tbsp sweet, smoked paprika

Salt and pepper

Method

1. Zest and juice the lemon then put everything into a blender and whiz until its smooth.

2. Season the houmous and spoon into a serving bowl, drizzle with olive oil and sprinkle over a touch more paprika.

A delicious alternative to your usual chips and dips fare...

A Kind-of Hot Salad. With lemon and parmesan.

This wonderful delight was inspired by the rather unappetising sounding dish of 'braised lettuce'.

As I love all things lettuce the concept of a sort-of hot salad excited me but limp tasteless leaves didn't.  So to your standard 'braised lettuce' recipe I've added a few no-brainer additions like lemon, parmesan and mint, which I reckon takes the dish to a new and very appetising level.

Serve this one as a starter with wholewheat toast or as a side to spring lamb.

Ingredients

4 spring onions, or 1 shallot

4 baby gem lettuce

a large knob of butter

a large handful of fresh mint leaves, torn

100 g frozen peas

75 g parmesan

1 lemon

150 ml vegetable stock, hot

Salt and black pepper

Method

1. Melt the butter in a deep frying pan, meanwhile finely chop the spring onions/shallot and add to the pan

2. Cook the spring onions/shallot for a couple of minutes over a moderate heat.

3. Separate the outer leaves from the lettuce and wash.  Then cut the leaves into thick strips, but keeping the hearts whole.

4. Add the lettuce, stock, frozen peas, the juice of half the lemon and most of the mint to the pan and cook until the lettuce is just wilted (we are talking 1 minute of two) then season well and pour into a hot serving dish.

5. Using a vegetable peeler shave the parmesan and add to the dish.

6. Finish with some lemon slices and the rest of the mint.

So much more exciting and delicious than a simple bowl of lettuce or peas.

Gulaschsuppe. (Goulash Soup). Delicious.

Keeping on with my comfort food trend, this one was made on request by the hubbie.  Apparently ski resorts in Austria serve gulaschsuppe, it's similar to the chunky beef stew that I've always know as goulash, but instead of chunks of meat and a thickish sauce, gulaschsuppe is more soup-like (unsurprisingly) and the meat is so well cooked that it has started to fall apart.  So with those directions I poured over the internet and have come up with my own version by taking bits and bobs from lots of recipes and adding a few ideas of my own.  Looking for Austrian inspiration in the cupboards I ended up adding some grated beetroot to the mix which works amazingly well, adding a earthy sweetness to the whole dish.  I've no idea whether beetroot it an Austrian thing, but it seemed right.

It takes 5 hours to cook but during that time your home will start to smell unbelievably delicious.  It's a great one to have sitting on the stove ready for a cosy Sunday dinner or for travellers arriving late at night.

Ingredients

3 tbsp vegetable oil

450 g free range beef stewing cubes, fat removed

2 brown onions

4 fat garlic cloves

2 medium raw beetroot

1 tsp dried thyme

2 bay leaves

1 tsp fennel seeds (or caraway seeds)

4 tbsp sweet smoked paprika

a pinch of cayenne pepper

2 tbsp tomato puree

1 tsp lemon rind

2 tsp runny honey

1 tsp dark soy sauce

2 tsp Worcestershire sauce

1 dessertspoon barbecue sauce

Salt and pepper

Beef stock, enough to generously cover the ingredients in the pan (I actually used defrosted leftover gravy from a wild boar roast we had the weekend before)

Method

1. Heat the oil in a large casserole dish or saucepan and add the beef cubes.

Cook over a moderate heat, string occasionally, until all sides of the beef have turned grey/brown.

2. Finely chop the garlic cloves and peel and coarsely grate the beetroot.

3. Add the thyme, bay, fennel, paprika and cayenne to the pan and cook for a minute or two.

4. Add the remaining ingredients...

...and bring to the boil, then reduce the heat to the lowest it will go, pop the lid on and cook for 5 hours, stirring occasionally, add more stock if necessary to keep a it at a soup-like consistency.  You'll know it's done when the meat falls apart when cut with a spoon.

I served this with a dash of paprika, a dollop of sour cream and some freshly baked ciabatta (see my ciabatta/pizza blog).  So very delicious.

Macaroni Cheese. Three Times Over.

It is getting cooler and so with joy I have been reaching for all my favourite comfort food recipes.  Although to be fair I have to try and maintain some control given that bikinis are very much an all year thing out here....

This macaroni cheese recipe combines mozzarella, mature cheddar and parmesan to give an amazing cheesy hit.  Perfect with a bowl of peas and a spot on the sofa.

Ingredients - serves 1 (alone in need of some serious comfort), or 2 (smuggles)

100 g dried macaroni pasta
25 g butter, plus extra for greasing
250 ml whole milk
150 ml single cream
50 g mature cheddar, coarsely grated
50 g mozzarella, coarsely grated (the hard stuff is fine)
50 g parmesan, finely grated
3 cherry tomatoes
Nutmeg, a grating
Salt and pepper

Method

1. Preheat your oven to 180C.
2. Cook the macaroni in boiling water according to the packet, take it off the heat a minute of two before it is completely done and drain.
3. Melt the butter in a saucepan then add the flour, stirring continuously over a moderate heat for 3 minutes.

4. Mix together the milk and cream and gradually add to the butter and flour mixture, mixing all the time over a moderate heat, until you get a smooth sauce.
5.  Slowly bring to the boil, stirring, then lower the heat and keep stirring until the sauce has thickened up a bit (about 10 minutes).
6. Take off from the heat and stir in the mozzarella, cheddar and half of the parmesan, season generously with black pepper and a touch of salt and add a grating or two of nutmeg.

7. Once the cheese has melted, mix in the pasta and pour into a small enamel baking dish greased with butter.

8. Top with the remaining parmesan and the tomatoes cut into quarters.
9. Place in the oven for 25-30 minutes or until bubbling and crisp and eat while it's hot.

You must serve this with frozen peas just brought to the boil - there is something about cheese sauce, pasta and peas that achieves near perfection.

Moonlighting Chocolate Brownie.

This is a wonderful recipe: a brownie cake moonlighting as brownie ice cream.  I make the cake when there is a reason to celebrate and serve it fresh on the day of making, then after much indulgence the remains get wrapped and put in the freezer.  Because the brownie is seriously gooey inside, when you freeze it you get a sort of chocolate brownie ice cream which then makes a wonderful pudding straight from the freezer.

And the great thing is (while you wouldn't know it from the taste) the basic brownie recipe uses cocoa powder rather than chocolate chunks.  A huge bonus given chocolate doesn't seem to have any staying power in our house.  The basic recipe is from Food and Home magazine in South Africa, but the addition of icing and the way of keeping and eating is my own.

Ingredients

460 g unsalted butter, melted and cooled

700 g sugar (I use a mix of brown and caster)

10 ml vanilla extract

6 large free-range eggs, lightly beaten

120 g cocoa powder

240 g plain flour

1 tsp bicarbonate of soda

pinch of salt

500 ml walnuts or pecans (I used walnuts but also threw in the remains of some caramelised almonds that had been hanging about for far too long)

A tub of chocolate fudge icing/frosting

Method

1. Preheat the oven to 180C and lightly grease a 20 cm deep square baking tin and line the bottom with greaseproof paper.

2. Mix the sugar and melted butter with a handheld whisk, then add the vanilla extract and eggs, continue to mix until well combined.

3. In a separate bowl, sift all the rest of the ingredients except the nuts.  

Fold the dry ingredients into the sugar/butter/egg mixture and blend well ensuring you get into all the corners of the bowl.  Then fold in the nuts.

4. Spoon the mixture into the tin and place on a baking sheet.  Bake until the brownies are set and slightly firm but not dry, importantly it should wobble in the middle, aim for 35-40 minutes tops.  It will take a bit of courage to remove it when it is clearly not traditionally cooked.

5. Cool completely in the tin then remove and wrap in greaseproof paper, then tin foil and place in the freezer for an hour.

6. Remove from the freezer and ice with the chocolate fudge icing.  Then either decorate and serve as a celebration cake, or wrap immediately and place in the freezer until you get a chocolate urge or unexpected guests for dinner.

See my 'get Crafty' page for how to make the flags and banners.

Melanzane alla Parmigiana. With a kick.

I am an idiot.  I have always avoided making melanzane.  I thought it would involve lasagna-type faff without having the meat wow factor needed for a dinner party.  I really am an idiot.  It is unbelievably easy to make, takes 30 minutes and is loved by carnivores and veggies alike.

This recipe was inspired by a South African veggie friend who explained that every vegetarian meal needs chilli, including a melanzane.  After trying hers, I completely agree, it was divine.  So here we go, my version of a melanzane with a touch of heat.  While it is rather addictive, if you’re not a chilli lover feel free to omit the chilli and add basil or oregano in its place for a more traditional version.  

Ingredients (serves 6)

3 fat garlic cloves

1 onion

1 jar of passata, or a tin of tomatoes

1 tbsp tomato puree (optional, I had some open in the fridge)

1 tbsp red wine vinegar

1 tsp chilli powder

2 tsp dried chilli flakes

2-3 firm aubergines

150 g mozzerella cheese, the cheaper square stuff is fine

200g parmesan cheese

A couple of handfuls of breadcrumbs

Salt and pepper

Lots of olive oil

Method

1. Heat your oven to 190C.  Slice the aubergine into 0.5 cm slices (thinner is better in my book) lengthways and finely chop the onion and garlic.

2. Heat enough olive oil to cover the base of a medium saucepan and add the garlic and onion, cook over a medium heat stirring occasionally for 15 minutes, or until the onion is soft.

3. Meanwhile heat enough oil to cover the base of a large frying pan and fry the aubergine slices over a moderate heat in batches until golden and maybe a little crisp on the edges.  You’ll need to keep topping up the oil as you fry.  Set aside, preferably on kitchen roll to drain the excess oil.

4. Once the onion is soft add the chilli powder and flakes and cook stirring for a further 3 minutes.

5. Add the pasata or tin of tomatoes and the puree (if using) to the onion and bring to the boil.  Reduce to a simmer and cook for 15 minutes.  Then season well and add the red wine vinegar.

6. Grate the cheese, the parmesan on a fine setting the mozerella on a coarser one, and drizzle some olive oil over the breadcrumbs.

7. In a baking dish (about 25 cm x 12 cm) spoon a layer of the tomato sauce, followed by a layer of the parmesan and mozerella, then the aubergine.  Continue building up the layers finishing with a tomato layer.  Sprinkle more cheese over the top and finish with the breadcrumbs (mine were from brown bread, hence the colour).

8. Cook at 190C for 30 minutes until bubbling and golden.  Now you have a dilemma, it is best piping hot but it will be difficult to dish up if straight out of the oven.  So either leave it for 20 minutes to cool and it will be allegedly easier to cut, or if you’re like me and can’t resist, dive straight in and embrace the cheesy, tomato, aubergine, chilli mess.

Sooooo delicious.  And leftovers are great popped in the microwave at work.  Go on, hold a meat free Monday dinner and then make the office jealous on Tuesday.  There's no better start to the week.

Smoked Mackerel, Horseradish and Beetroot Canapes

I love the combination of horseradish and oily fish.  Last year in our VW camper I made a main of fresh pan fried mackerel fillets with thyme beetroot rosti and lemon horseradish.  It was so delicious and and amazingly easy to cook in a tiny campervan 'kitchen'.  This is a canape version which is completely scrummy, easy to make and like my raclette canapes the rostis and topping can be prepared in advance and then assembled at the last minute.

This is definitely one of our favourite canape creations, you must try them!

Ingredients (makes 30 canapes)

3 medium beetroot (raw)
2 eggs
3 heaped dessertspoons plain flour
2 dessertspoons balsamic vinegar
small bunch of fresh thyme
seasoning
olive or sunflower oil for pan frying
2 smoked peppered mackerel fillets
3 heaped tsp hot horseradish sauce
juice of half a lemon
fennel or dill fronds to garnish

Method

1. Peel and grate the beetroot on a coarse setting (wear an apron!) and place in a bowl.

2. Add the eggs, flour, seasoning, thyme leaves and balsamic to the beetroot and mix well.
3. Pour a couple of tablespoons of oil in a frying pan and heat over a moderate setting.
4. Add 6 or 7 separate teaspoons of the beetroot mixture into the pan and fry on either side for 2 minutes, or until crisp.  I like to press down on the little rostis as they cook to ensure they are cooked throughout.

5. Lay the rostis on kitchen paper and continue frying until all the beetroot mixture is used up.

You can now leave the cooled rostis layered in kitchen paper in a Tupperware until just before your guests arrive.  Although don't only make these on special occasions they are too delicious to be denied a regular outing.

6. Heat the rostis on a baking tray for 15 minutes at 200C, or until crisp and hot.
7. Meanwhile mix the horseradish sauce with the lemon juice and flake the mackerel into small chunks.
8. Remove the rostis from the oven and place on your serving board or plate.  Top with a small dollop of horseradish...

a small chunk of mackerel...

and finish with a spring of fennel or dill...

Perfection...

Like salmon and sour cream on hot blinis, the lemon horseradish will start to melt slightly but I think it adds to the 'just cooked' appeal.

Lamingtons. Deliciousness from Down Under.

Last year we went to a wedding.  It was an amazing day not only because the couple are incredible and the reception was held at London Zoo, but also because the wedding cake was a stack of the most delicious lamingtons.  An Australian cake for the Australian bride.

The wedding was the first time I had ever eaten lamingtons  ('lamingtons' plural as I ate far more than my quota) and they were unbelievably addictive.  Soft, slightly vanilla-ry sponge, covered in chocolate icing and dessicated coconut.  What's not to love?

After a long lamington chat the next day, the mother of the bride kindly emailed me her own recipe all the way from Oz when she returned.  It has taken me a whole year to get round to trying out the recipe but that is no reflection on its success or my joy on having an authentic Australian recipe...I had three for breakfast today.  Let's leave it at that...

Ingredients (converted from Australian Imperial)

125 g unsalted butter
175 g caster sugar
1 tsp vanilla extract
2 eggs, free-range
300 g self raising flour
pinch of salt
125 ml milk
500g icing sugar
4 dessertspoons cocoa
1 dessertspoon melted unsalted butter
125 ml milk
375 g desiccated coconut

Method

1. Cream the butter, sugar and vanilla together, using an electric whisk, until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Fold in the sifted flour and salt alternately with the milk.  Add a little more milk if necessary to get a slow 'dropping' consistency i.e. the mixture slowly drops from your spoon when lifted out of the bowl.

4. Spoon the mixture into a greased and lined 20 cm x 28 cm cake tin and bake at 180C for 30 minutes or until risen and golden brown.
5. Allow the cake to stand in the tin for a few minutes before turning it over, removing the greaseproof paper and allowing it to cool on a wire rack.
6. Leave the cake in a tupperware for 1-2 days to slightly dry out before cutting and icing.
7. For the icing, sift the icing sugar and the cocoa into a bowl.
8. In a jug mix the milk with the melted butter.
9. Add enough milk/butter mixture to the icing sugar to get a smooth coating consistency.  Place the bowl of icing over a saucepan of hot water to stop it thickening up while you coat the cakes.
10. Cut the cake into small squares, I made 44 canape-sized squares out of my cake (or if you prefer a larger lamington go for  larger pieces).  Trim off the brown top and sides of the cake if you're a perfectionist (I'm not).

11. Now set up a production line...cake, then icing, then coconut, then wire rack.
12. Dip each cake into the icing, preferably using a two pronged fork, then hold above the bowl until the excess icing has dripped off.

13. Gently put the cake into a bowl full of coconut and gently toss around using a kitchen fork rather than your fingers until it is completely covered.

14. Stand the cake on a wire rack to dry out and repeat until all the cakes are coated.

So delicious and perfect for a sugar low, a sweet canape, a proper afternoon tea or for a child's party...get the cake prepared and set the kiddies to work coating the cakes ready for their tea.  What fun.

Thank you for the recipe.

Rhubarb and Cardamon Frozen Yoghurt.

Frozen yoghurt has such a delicious slightly sour flavour and the wonderful joy of being leaps and bounds better for you than its calorific ice cream cousin.

Years ago I made a scrummy rhubarb and cardamon crumble that positively oozed butter and sugar.  So this is the good for you version.  Don't expect the sweetness of Ben and Jerry's, it's a more refreshing and fragrant option.  Perhaps a good one for a girlie dinner or lunch party.

Ingredients

11 stalks young tender rhubarb

3 cardamon pods

3 tbsp brown sugar

600g plain low fat yoghurt

Method

1. Prepare your ice cream machine.

2. Cut the rhubarb into small chunks and place in a saucepan with the sugar and 4 tbsp of water over a moderate heat. Cook, stirring occasionally until it is all soft and mushy.

3. Bash the cardamon pods and remove the black seeds.  Crush the seeds finely using a pestle and mortar or the back of a knife and add to the saucepan.  You don't want any large cardamon pieces floating around.  Trust me.

4. Once the rhubarb has cooked through and gone mushy remove from the heat and allow to cool.

5. Place the rhubarb in the fridge for 3 to 24 hours.

6. Mix the rhubarb into the yoghurt and churn in your ice cream machine until nearly set.

Serve in tubs, a cone or with an apple pie for some guilt free yumminess.