Country Beehive

Tuesday, 19 July 2011

Blackberry Muffins / Muffiny z jezynami

Original recipe from Allotment

Submitted by maggiechrisfarmer

You can tell if you're eating a true American style muffin because the air holes inside will be all different sizes and the texture is between a scone and a cake. If this isn't the case you've been sold a cup cake which has not been made by hand!

They are really easy to make. The important thing to remember is DON'T use a mixer and DON'T over mix. All you have to do is barely incorporate the dry ingredients into the wet – it doesn't matter if there are lumps and bits of flour showing, they will disappear when you bake them. Makes 12-14 generous sized muffins.

750g plain flour
2 heaped tablespoons baking powder
300g caster sugar
250g (weight) of sunflower oil
4 large eggs, beaten
500ml buttermilk or plain yoghurt
1 teaspoon of pure vanilla extract
150g blueberries

Preheat the oven to 180oC. Put paper muffin cases into a muffin tin.

Get together the dry ingredients and the wet ingredients separately first by sieving the flour and baking powder into a fairly big bowl then adding the sugar and fruit. Stir gently so everything is evenly mixed. In a large jug or a different bowl put the wet stuff – the (weighed) oil, whisked eggs, buttermilk and vanilla.

Pour all the liquid into the centre of the dried ingredients. Using a big spoon (not a whisk) barely mix. If it still looks lumpy it's just right, if it looks smooth, don't mix it so well next time! Using a spoon, put the mixture into the paper cases, filling them so them are mounded half an inch higher than the edge of the paper if you want to get the traditional mushroom shape to your muffins. Bake in the preheated oven for about 20 minutes, according to how hot your oven is. Take out of the oven, cool for just 10 minutes then remove from the pan to finish cooling. Eat and enjoy!

Polish_pls

Muffiny z jezynami

( acz moga byc jagody)

750g maki
2 czubate lyzki proszku do pieczenia
300g cukru ( ok szkl)
250g oleju ( wagowo)
4 jajka ( duze, lekko roztrzepane)

500ml maslanki
1 lyzka ekstraktu prawdziwej wanilii
150 g jezyn/jagod

Piekarnik nagrzac do temp 180oC.
Przygotowac foremki do muffinow ( pojedyncze silikonowe albo papierowe do metalowych)
Sypkie produkty przesiac i wymieszac dokladnie razem
To samo z cieklymi ( wymieszac znaczy)
Dodac do siebie i wymieszac by sie tylko polaczyly dorzucajac owoce. Ma byc grudkowate, niejednolite, jak to w muffinach.
Nalozyc do foremek ( wypelniajac prawie po brzegi jesli muffiny maja byc `z czapa`)
Wstawic do nagrzanego piekarnika i pice ok 20 min. Wyjac, odstawic na 10 min i przelozyc do ostygniecia ( najlepiej na drucianej kratce)

Smacznego!

Saturday, 16 July 2011

Lil` flower- crochet

following a simple pattern I managed to create a lil` something :)

Quick and Healthy Cupcakes

this is our very favourit recipe for simple, healthy ,yet yummy cupcakes ( or a large cake if you prefer )

No flour ( gluten free), no butter, nor other added fat and no high GI junk sugar

All you need is:
12 largish eggs
400g ground almond
3tbsp xylitol ( wood sugar)/stevia

Optional
2 tbsp poppyseed
2 tbsp dessicated coconut
ground coffee
100 g ground hazelnuts, walnuts, pecans or mixed nuts,
1-2 tbsp good quality cocoa powder, sieved

Heat the oven to 180C and prepare baking trays/muffin trays and cupcakes cases ( silicon or paper)
I usually separate egg yolks and egg whites.
Place egg yolks in a food processor mixing bowl , add approx half of the sugar and beat well till pale yellow and double its size
Separately whisk all the egg whites until stiff, adding the remaining sugar at the end and whisking the mixture a little longer, until glossy and spiky

Slowly add the ground almond flour* to the egg yolk mixture.
*If you would like all your cupcakes to be chocolate flavour, first add all the sieved cocoa to the ground almond and then all together to the yolk mixture.
If you prefer other flavours, decrease the amount of ground almond by 1/4 and replace it by ingredient of your choice ( coconut, poppyseed ( tastes really great!) , ground pecans or other nuts or even some roughly chopped nuts.
I usually mix egg yolks mixture with the almond flour, gradually add egg white mixture ( one spoon at the time and mixing carefully) and then I share the final mixture between 2-3 bowls and supplement each with a tablespoon or so of the flavouring ingredient of my choice.

Spoon the mixture to the cupcakes cases and place in the oven for approx. 20 min

Place ready cupcakes on the rack and leave to cool.
Decorate with whipped cream and some fresh or dry fruit or however you prefer.
We like some healthy choices, hence lightly sweetened whipped cream ( or whipped cream with mascarpone /quark cheese/ricotta cheese) pipped or spooned onto cupcakes and adorned with fresh berries ( blueberries, redcurrants, strawberries halves, raspberries, cherries) or nuts ( whole or chopped pecans, hazelnuts, walnuts, almonds, macadamia nuts, almond flakes etc), coffee beans, dried fruit ( sliced dehydrated mangoes, papayas,strawberries or whole dried goji berries, cranberries), raw cocoa nibs look and taste great too.
You can also decorate with chocolate shavings or coffee beans.
You can also add some colour to the cream topping with a pinch of cocoa powder, ground coffee or fresh fruit juices( black cherry, blackberry, crushed blackcurrants, raspberries or strawberries)

Creamy goat cheese pasta and redcurrants

When you are hungry and in a hurry this is a simple pasta dish. You will even be able to put together a salad accompaniment and still be sitting down to eat within 20 min.

`A Passion for Pasta` by RD

to serve 4
300g dry pasta (spirals, tagliatelle or other shapes of your choice)
100 ml semi-skimmed or full milk ( cow`s or goat`s milk will be equally fine)
150 g soft goat`s cheese
2 tsp finely chopped fresh tarragon
6 spring onions (finely sliced)-optional
2-3 tbsp finely chopped, toasted hazelnuts ( here replaced by fresh redcurrants for a seasonal touch)
salt, pepper to taste

1.Cook the pasta in boiling, hot water for 10-15 min, or according to the packet instructions, until al dente.

2.Meanwhile, warm the milk in a saucepan over a low heat. Add the cheese, breaking it up as you add it to the milk, and stir until it has just melted. Do not allow the mixture to boil or the cheese will curdle.

3. Remove from the heat and stir in the tarragon and spring onions.

4.Season to taste

5 Drain the pasta well and transfer it to a serving dish. Add the goat`s cheese sauce and mix well. Scatter the redcurrants ( or hazelnuts) over the top and serve.

Lamb chops supreme!

We usually buy our lamb ( and beef) from local community farm and as the animals are grazing on the hills of the nature reserve, the meat is unbelievable! Nothing to be compared with. Full of flavour and easy exceptionally tasty. Our own canine and feline population goes crazy when that meat is in the oven ;)
Also it`s very tender and not in need of much seasoning.
So the best ingredient in this dish is just that! Fresh air, good feed and slow rearing.

I just sprinkle it with a mixture of agave nectar with a splash of balsamic vinegar and some sea salt. Adding a spring of fresh thyme ( traditional mint sauce will be fine too ) and off it goes to oven ( temp. 150C for slow roasting and that extra flavour )
Served with some roast potatoes ( olive oil, thyme, rosemary, sea salt or whatever you prefer ), plenty of seasonal greens( lamb lettuce, rocket, mixed leaves with vinaigrette sauce or just a splash of balsamic vinegar+olive oil and

Roast vegetable bread spread

peppers ( red and green)-cleaned, seeded and cut
aubergines-washed, trimmed, sliced and sprinkled with salt
onions or shallots-trimmed
tomatoes
courgettes

proportions and amount of your choice- I used in proportion 1:1:1:1:1

2-3 cloves of garlic
olive oil
herbs and seasoning of your choice ( goes well with basil, parsley as well as with thyme, chilly +black pepper, salt)

all the vegetables plus garlic sprinkled with olive oil and roasted in temp 150C until golden done and golden brown
Remove from the oven, cool down and skin peppers, tomatoes ans onions.
Place everything in blender and chop roughly ( not too much). Season to taste. Enjoy!

Suggestions:
Great with fresh, wholemeal or sourdough bread, perfect as Montignac style breakfast.
Also mixed with pasta( for non-Montignac version can be supplemented with parmesan cheese), and/or rice dishes, fresh ciabatta, baguette etc, focaccia etc. Aso as a pizza topping.
I added a few drops of hot Louisiana habanero sauce ( jalapeno , tabasco would be great too)

Nasturtium Flowers

Mid July garden- part II- edible

The tomatoes are growing rather nicely with first crop of cherry tomatoes ( red and yellow), tiger toms, plum tomatoes and Hungarian hearts. Also courgettes green and yellow, cucumbers and plenty of lettuce and herbs.

Raised `salad bar` table with slug protection ( BTW, with a pair of ducks running free and one hard working coastal mole, no sign of slugs this year!!!!!

Herbal table : here thyme, lemon thyme, basil, dill, mint and winter savoury, plus two baskets full of oregano

woodwork table /potting table with some decorative plant display, also pepper and chilly plants, mint, tomato plant ( tumbling Tom) , chinese gooseberry plant, stevia, cans with flat leaf parsley and chocolate mint.

Strawbale garden is thriving too ( courgettes ( green and yellow), a pumpkin, a marrow plant, a sunflower plant, some runner beans and lamb lettuce germinating and doing nicely.
To the right: Ollie`s patch with exceptionally tall Jerusalem artichokes, a nicotinum, some asters, sweetcorn plants and many more

Mini- garden next to the caravan, red rose, verbena plant, ornamental grass ( in making),
hollyhocks, curry plant, nasturtium and gazanias

greenhouse cherry vine toms

mustard leaves, rocket and dill

Brazilian stevia plant ( sewn last year- I didn`t realize, it`s a perennial ! )

more tiger toms

nice crop of mini cucumbers on a single climbing plant

and today`s special!!!!!

` laizy Maisy`

Parents and children

Isobel `Izzy`

Friday, 15 July 2011

Mary, Mary... mid July garden

Very early morning garden tour and inspection :)

Front garden ( potter`s wheel and containers)

Picnic table display

Hollyhocks

Gazania

Lavatera x Clementii (Bredon Springs)

Gazania ( Talent Yellow)

Gazania is a tender perennial , providing a splash of colour in patio containers and as Summer bedding.
It`s usually grown as an annual because it rarely survives a cold winter. The flowers close on dull or cool days.

Marigolds of course :)

Verbena

Lavatera

???????

Gazania once again

Ornamental poppies

Treasure chest

or boot fair bargain hunting

I really, really wanted a few cute things for our retro style caravan as well as a decent cupcake stand and a cloche et voila! Wish come true for next to nothing :)

the stand came in very handy on Lil`s birthday and the red goes perfectly with kitchen decor :)

The matching wire netting dinner/food protecting cloche is another bargain (50p) and originally silver but I sprayed it red with some B&Q project enamel

Also some really great books, again for next to nothing.

I love old fashioned cookery and housekeeping books and here is what I found recently, alongside some newer bestsellers