Friday, February 25, 2011

Apple and Raspberry Muffins

  • 2 cups plain flour
  • 2 tsp baking powder and 1/4 tsp bicarbonate of soda
  • 1/2 cup soft light brown sugar
  • 1 large or 2 small eating apples, peeled, cored and chopped or grated
  • 1 cup fresh raspberries or other soft fruit (such as blackberries)
  • 2 eggs
  • 1/2 cup milk
  • 50g unsalted butter (melted)

Preheat the oven to 200C°. Line a muffin tin with paper muffin cases.

In a large bowl mix all the dry ingredients together.

Beat the milk and egg together lightly, add the melted butter and then add the apples and raspberries.

Mix gently into the dried ingredients until just combined (the mixture will look lumpy, but that's OK!). Spoon the mixture into the cake cases.

Bake for 10-12 minutes until golden, well risen and firm to touch. Remove from the oven and cool in the tray for 5 minutes then remove from the tray and leave to thoroughly cool on a wire rack.

standard cup holds 250mls

Sunday, February 20, 2011

Pasta Primavera serves 2

100g fresh pasta spirals or quills
1 tablespoon olive oil
Handful mixed mangetout, baby sweetcorn, sugar-snap peas, carrot sticks, red and green peppers, bean sprouts
2 teaspoon pesto sauce
4 teaspoons crème fraîche
Salt and freshly ground black pepper

1 Cook the pasta according to the packet instructions. Drain and keep warm.
2 Heat the oil in a deep frying-pan or wok, and add the mixed vegetables. Toss over a high heat for 1 minute.
3 Add the pasta and the pesto sauce. Turn for 30 seconds.
4 Remove from the heat, add the crème fraîche, season to taste with salt and pepper and serve immediately.

Lemon paprika chicken with walnut

2 chicken breast fillets
Grated rind and juice of a lemon
½ cup olive oil
1 clove garlic, crushed
1 tsp sweet paprika
1 tsp ground turmeric
50g broken walnuts
1 small cucumber, peeled and sliced into ribbons with a vegetable peeler
Vegetable oil, for frying
1tbs vinegar
A little crème fraiche, to combine

1. Combine chicken, paprika, olive oil, garlic, lemon rind and juice and turmeric in a large bowl. Leave on hour or if you can, overnight. Turn chicken a couple of times.
2. Combine the cucumber ribbons with the walnuts and vinegar
3. Meanwhile, take out the chicken from the turmeric marinade. Cook in a large heated pan with a little oil, until browned all over and cooked through.
4. Cook the pasta according to directions, Drain and put immediately into a serving dish and keep warm.
5. Slice the chicken, add to the cucumber and walnuts, add the crème fraiche and mix. Serve straight away with a side dish of crisp sweetcorn and peas.

Tarragon Chicken

1 skinless chicken breast per serving
2 tbs half fat crème fraiche per chicken breast
Sliced onion
50g sliced mushrooms
Sprig of fresh tarragon or 2 tsp dried.
Salt and pepper to taste.

1. Sauté the onions and mushrooms with the butter in a large frying pan until brown and crisped. Add the chopped fresh or the dried tarragon. Sir through well. Remove and keep to one side.
2. In the same pan, cook the chicken breast(s) until thoroughly cooked inside - there should not be a hint of pink in the flesh.
3. Add back the cooked onions and mushrooms, then add the crème fraiche. Turn up the heat and cook through until the sauce turns slightly caramel in colour.
4. Serve with fresh vegetables or on a bed of brown rice.