Should make 12 muffins
Ingredients
2
cups SR Flour
1/4 cup sunflower oil
2 teaspoons baking powder
1
cup sugar
1 1/4 cup milk
2 eggs
Orange extract (or vanilla
if you can find it without alcohol!)
Blueberries/whatever
Method
1.
Pre-heat your oven to 180*C
2. Mix the flour, oil, sugar and
baking powder and set aside
3. In another bowl mix the eggs, add
the flavouring and milk
4. Add to the flour mix and add the
blueberries (if making with apples add some cinnamon at this point
too)
5. Don’t mix too much - just mix until all ingredients
are wet - too much mixing/beating etc will produce a hard muffin
6.
3/4 fill muffin cases
7. Cook for about 20 - 30 mins - until the
tops are golden brown.
8. Eat. Enjoy!
Ingredients
1/2
cup of plain flour
1/2 cup sugar
4 eggs
2 cup of milk
1/2
teaspoon salt
1 teaspoon almond flavour
(1 teaspoon orange
flavour - optional)
Method
1. Whisk all the ingredients together to make batter and pour over berries in a shallow oven proof dish.
2. Bake for 40 mins at 375*F/ 190*C/ Gas5
3. Sprinkle with icing sugar, or serve with whipped cream or ice cream!
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs
{sew Q: adds a cup of dessicated coconut as well! OPTIONAL BUT GOOD}
Preheat oven to 180* degrees C. Brush a 9-inch square baking pan with
butter. Line bottom and two sides with a strip of parchment paper,
leaving a 2-inch overhang on the two sides. Butter paper, and set
pan aside. In a small bowl, whisk flour, cocoa, baking powder, and
salt; set aside.
Place butter and
chocolate in a large heatproof bowl set over (not in) a saucepan of
gently simmering water. Heat, stirring occasionally, until smooth, 2
to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add
eggs, and mix to combine. Add flour mixture; mix just until
moistened (do not overmix). Transfer batter to prepared pan; smooth
top.
Bake until a
toothpick inserted in center comes out with a few moist crumbs
attached, 50 to 60 minutes {Sew Q: I actually bake for 45 mins as any longer makes the brownies hard}. Cool in pan for 30 minutes. Using paper
overhang, lift brownies out of pan; transfer to a rack to cool
completely (still on paper). On a cutting board, using a dampened
serrated knife, cut into 16 squares. Store in an airtight container
at room temperature, up to 2 days.
1. Heat the oil and cook the two chopped onions til dark brown-black (I call that cooked onions, although I am aware there are other opinions out there that would call that overcooked or burned. I personally gag at ‘golden’ onions but cook how you please. The flavour and colour is in the darkest onions though)
2. Add the 4 chopped garlic cloves and stir quickly, cook for about 1 min and remove from heat
3. Add puree and tomatoes/italian sauce. Add salt to taste and return to heat. Cover.
4. Skin the squash, remove seeds and chop into pieces.
5. Add to the sauce. Add about 1 pint of water add herbs.
6. Add baby carrots and chickpeas and cook covered on boil til the squash is soft and the oil has risen to the top of sauce and the sauce is thick. Remove from heat and set aside.
7. Goto cupboard and find the lasagna packets EMPTY mutter OH FFS! take the 500g of any old pasta and boil til soft.
8. Strain pasta and add the cheese sauce and mix. Set aside
9. Take a lasagna dish and add a layer of the pasta-cheese sauce mix to the bottom. Followed with a layer of tomato squash sauce, followed by the pasta then one more layer of tomato squash. On the top sprinkle whatever cheese you can find at the back of your fridge and cover with a layer of sunflower seeds (optional but GOOD)
10. Place in preheated oven at 350*F/180*C/Gas 4 for about 40 mins.
APPLE PIE
Crust:
2 Cups plain flour
12 Tablespoons butter
ice water
dash of lemon juice
Mix the flour and butter til it resembles bread crumbs, add the water and lemon juice and form a ball of dough.
Filling:
1 cup of Demerara sugar
Lemon juice
1 tsp cinnamon
1/4 tsp of nutmeg
2 bramley (cooking TART) apples
2 ordinary apples
1 cup sultanas
6 Tablespoons butter
Method to the Madness:
1. Pre-heat oven to 400*F/ 200*C/ Gas 6
2. Peel, core and slice apples. Place them in an oven-proof dish. Add lemon juice. Add sultanas and spices and sugar and mix.
3. Cover the mush with your rolled pastry. Make slits in the top and place in your oven til golden brown – 35 – 40 mins.
4. Eat.
CUSTARD
Ingredients:
600ml (1 pint) Milk
6-8 Egg yolks
50g (2 oz) Sugar
1-2 Vanilla pods OR FLAVOURING*
*note about flavouring – if you are Muslim then please note that
vanilla extract is alcohol based, so choose another flavour. It really
doesn’t matter a whole lot which you choose, but I happen to prefer
Almond.
Do it:
1. Split the vanilla pods lengthways scraping out the sticky seeds.
2. Bring the milk almost to the boil, remove from the heat and add the vanilla seeds and pod(s). OR FLAVOURING*
3. Allow to stand for 15 minutes to allow the vanilla to infuse the milk. OR JUST CARRY ON IF USING FLAVOURING
4. Place the egg yolks, sugar and in a bowl, beat until thick and creamy.
5. Remove the vanilla pod(s) from the milk and slowly beat into the egg mixture.
6. Place in a heavy based saucepan and cook over a low to medium heat
(do not allow to boil) , stirring constantly, until the custard
thickens.
{I actually cheated and added a teaspoon of cornflour mixed in a little water too.}
Easy Basic Bread Recipe
Ingredients
7 fl oz Milk room temperature
3 fl oz boiling water
2.5 fl oz cold water
1 teaspoon dried yeast
1 teaspoon sugar
200g/ 7oz Plain white all purpose flour
300g/ 10.5oz Strong Bread Flour
1.5 teaspoon salt
Method
1. Mix the milk and water in a bowl, ensuring the liquid to be warm but not hot.
2. Add the sugar and whisk
3. Add the yeast and whisk. Set aside in a warm place (I used the microwave as it sealed and keep things warm) for 10 MINS
4. In another bowl mix the flours (sift it in) and salt and wait for the yeast mixture
5. After 10 min the yeast should have formed a froth. Add to the flour, mix til dough has formed and, again, set aside somewhere warm for 10 MIN
6. Knead for 10 SECONDS. Then leave for TEN MINUTES
7. Pre-heat your oven on 220*C
8. On a lightly oiled surface, using oiled hands, knead again by patting flat and pulling the sides into the centre, pushing and kneading as you go along. Do this for another 10-20 seconds.
9. Cut into two and place onto a baking stone or floured baking tray. Leave for 5 MINS.
10. Cover the top lightly with oil and then either:
Leave in a warm place for 1.5 hours to rise chanting bread-rising verses, OR (what we do)
11. Place in the pre-heated oven and THIS IS THE IMPORTANT BIT: place an oven proof dish with 1 cup of water UNDER the baking trays and bake for 30 MINUTES. (The steam created will keep the bread soft inside whilst keeping the outside firm-hard)
12. Remove from oven and leave to stand with a tea towel covering the loaves.
13. Serve or keep in an airtight container til the next day. Accept your standing ovation with good grace and say bashfully ‘Oh it was nothing’.