6/29/2020

Blueberry Lemon Yoghurt Cake

                
There was a special offer on British blueberries at my local supermarket, so I bought several punnets.
 I love them for breakfast, in muffins and in one of my favourite cakes, blueberry lemon yoghurt cake.
Watching Monty last week, he said to pick any lemons that were ripe, so this gave me the lemon for 
my cake. It's an easy cake to make too.


 Preheat oven 180C/gas4                     Grease and line 20cm springform tin

you need:
125g softened butter,150g caster sugar, 175g sr flour, 100g Greek yoghurt, 3 eggs, grated zest of 1
 large lemon, 
130g blueberries
For the icing:
100g icing sugar, juice of the lemon
 
Cream the butter and sugar till pale and fluffy.
Add the flour, yoghurt and eggs and beat together.
Stir in the lemon zest.
Spoon half of the batter into the tin. Mix most of the blueberries into the rest of the batter then spoon onto
 the mixture in the tin. Sprinkle the leftover fruit onto the batter. Spoon into the tin.
Bake for about 45 mins. Check to see it isn't browning too much, and if it is, cover top with foil.
Cool on a wire rack.

Icing: mix the icing sugar with enough lemon juice to make a thick but not too stiff icing. Drizzle over the 
cake when cool.

The reason I put half the batter in the cake tin and mix the blueberries in to the top half
 is that when I mixed the fruit into the whole mix, they always went to the bottom!
It's a soft, moist cake with a nice lemon flavour. You get little bursts of blueberry, and the icing gives another
 layer. A good cake to have with an afternoon cuppa!

6/11/2020

Muffnuts and Orange, Walnut and Rosemary Muffins

Am still doing my weekly bake for my kind neighbours, so decided to make something different this week, muffins. There’s been a lot of hype on Facebook about Muffnuts or Donkins! They’re a doughnut muffin. I just had to try them. Decided also to make one of my favourite muffins, using some rosemary from the garden and walnuts . So 2 for the price of 1 today!

                                                       Muffnuts

It makes 6.            Preheat oven 180C/gas 4

200g sr flour, 100g caster sugar, 125ml milk, 85ml sunflower oil, 1egg and 1 tspn vanilla extract
Jam, Nutella or other filling of choice

Topping : 75g melted butter and 100g granulated sugar

Mix milk, oil, egg and vanilla together in a bowl. In another bowl mix flour and sugar.  Add the milk mixture to the flour, gently. No problem if there are some lumps. Don’t over mix!

Put 6 muffin cases into a muffin tin or grease 6 holes in the tin.
Fill half the case with batter then add a heaped teaspoon of jam or Nutella or Biscoff. Add more mixture till case or hole is nearly full.

Bake 20 mins.

Melt 75g butter in the microwave and put granulated sugar in a shallow dish.

Remove muffins from tin and whilst warm, dip top in melted butter then sugar. Cool on wire rack.


Ate one warm and it was delicious. A lovely soft texture and the contrast of the filling and then the crunchy topping. Will be making these again and maybe trying adding cocoa to the flour mix. 

Orange, walnut and rosemary muffins

It makes 12.     Preheat oven 200C/gas 6.  Grease a 12 hole muffin tin or use paper cases.

280g plain flour, 1tbspn baking powder, 1/2 tspn bicarbonate of soda, 115g caster sugar, 70g roughly chopped walnuts, 2 eggs, 250ml natural yoghurt, 6 tbspn sunflower oil, finely grated zest of 2 medium oranges, 1 tbspn finely chopped rosemary leaves plus extra sprigs.

Icing: 175g icing sugar, 3-4 tspn fresh orange juice, finely grated zest of 1/2 orange

In a bowl, sift together flour, baking powder and bicarbonate. Stir in sugar and walnuts.
In another bowl beat eggs,  then beat in yoghurt, oil, orange rind and rosemary. Make a Well in the middle and add the egg mixture. Stir together gently but don’t over mix.
Spoon into the cases or holes in tin and bake for 20 mins till golden.
Cool on a wire rack. 

Make the icing - sift icing sugar into a bowl. Add the orange juice and rind and stir till smooth and thick enough to coat back of a spoon.
Spoon icing over each muffin and top with small sprig of rosemary. Leave to set for about 30 mins.


I love rosemary. These muffins have a good soft texture from the yoghurt. They have hints of orange and then a hint of rosemary. I love this combination. The icing gives them a luxury finish, but the rosemary sprig is just a decoration - you're not expected to eat it!

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