Friday, 17 April 2015

# 400 Banana and peanut butter muffins

I can't remember where I first saw these as I made them a long time ago but I know I made them to use up some peanut butter I found in the cupboard and I remember they went down a treat :-)


Banana and peanut butter muffins

75g butter, softened
200g caster sugar
150g crunchy peanut butter
1 ripe banana, peeled and mashed
4 eggs, beaten
250g plain flour + 1 teaspoon baking powder

Preheat the oven to 180º C and line a muffin tin with paper cases.

Cream the butter until soft in a large bowl. Add the sugar, peanut butter and the mashed banana and then beat until the mixture is light and fluffy.

Gradually add the beaten eggs to the mixture, beating continously. Fold in the flour and baking powder until combined.

Fill the paper cases until they're 3/4 full and bake for 20-25 minutes or until risen and golden.

Cool for 5 minutes before removing from the tin and leave on a wire rack to cool completely.

Enjoy.


Paula


Thursday, 5 March 2015

# 399 Chocolate and walnut buns

These were an experiment gone well with requests to make them more often :-)

The brioche dough was made in the bread machine following the recipe that came in the machine's booklet with a few added extras. They're not too sweet either as I reduced the amount of sugar to half.

Here's the recipe if you'd like to have a go at making them yourself.



Chocolate and walnut buns

1 teaspoon easy bake yeast
250g strong white flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
One and a half tablespoons caster sugar
75g butter, softened
Pinch of salt
2 eggs, lightly beaten
2 tablespoons milk
1/2 bar of dark chocolate, chopped
Handful of walnuts, chopped

Put all the ingredients above, except for the last two, in the bread pan in the order listed and select the basic dough cycle (2h 20ms in my machine).

When the cycle finishes tip the dough from the pan onto a floured surface.

Roll out the dough to a rectangle and sprinkle the chopped chocolate and walnuts all over.

Roll up the dough and cut into slices. Place these, cut side up, in a square tin lined with greaseproof baking paper.

Cover with a plastic bag, making sure the bag is not touching the dough, and prove for 40 to 50 minutes in a warm place. I found that the airing cupboard is perfect for proving dough.

Bake in a preheated oven to 150º for about 30 minutes.

Enjoy.


Paula










Friday, 20 February 2015

# 398 Tortilla my way

This tortilha is not only quick and easy to make but also very tasty. I usually make it when I need a meal fast or when there's some leftover ham or chicken in fridge. In this instance I fried the potatoes but you can make it healthier by boiling them.

I recommend using a heavy duty frying pan suitable to go in the oven, it makes things a lot easier as you don't need to try and flip the tortilla. Every time I tried to do this I always ended up with a messy plate of food but not anymore.



Tortilla my way

Potatoes, cut into thickish rounds
2 to 3 eggs
Leftover ham or chicken, shredded
Half of a medium chopped onion
Chopped parsley
Pinch of salt
Drizzle of olive oil

Preheat the oven to 180ºC.

Start by frying the potatoes.

Meanwhile drizzle the frying pan with a little olive oil and put on a low to medium heat.

Whisk the eggs with the chopped onion, pinch of salt and parsley.

When golden brown remove the potatoes from the frier and season with salt. Place them in the frying pan making sure they cover most of the bottom of the pan. Spread the shredded  ham or chicken on top and pour the egg mixture so it covers the potatoes. Allow to cook for a few minutes until golden brown underneath. Then place in the oven until it's cooked through. This doesn't take very long, only a few more minutes.

Serve with a nice green salad.

Enjoy.

Paula

Tuesday, 10 February 2015

# 397 Sandwich Vanilla Yogurt Cake

This is a simple cake, it's easy and quick to make and the result never disappoints. It's certainly my favourite type of cake.


Sandwich Vanilla Yogurt Cake

1 cup natural yogurt
1 cup vegetable oil
2 cups caster sugar
3 eggs, separated
2 cups plain flour + 1 teaspoon baking powder
1 tablespoon vanilla extract

Filling

Damson jam (or any other jam you like)

Topping

Lemon icing

Separate the egg yolks from the whites and whisk the whites to soft peaks. Set aside.

Grease and line 3 sandwich cake tins with baking paper.

Preheat the oven to 180ºC.

Beat the sugar with the egg yolks, yogurt and vanilla extract. Add the oil little by little until well combined. Fold in the flour and baking powder and then the egg whites.

Divide the cake mixture among the 3 tins and bake for 20-25 minutes until golden brown and cooked through.

Cool the cakes on a wire rack for a few minutes before peeling off the baking paper.

When the cakes have cooled completely spread an even layer of jam on the 1st sponge cake, place the 2nd cake on top and spread with jam before topping with the 3rd cake layer.

Make some lemon icing by mixing a few tablespoons of icing sugar with lemon juice, when you have the right consistency spread the icing on top of the cake.

Enjoy.


Paula






Friday, 30 January 2015

# 396 Easy peasy lavender sachets

I've just published my first crafty tutorial in a very long time. It's available here if anyone would like to have a go at making these cute lavender sachets. I made quite a few of those to sell at the library.


Paula