Banana, coconut and dark chocolate muffins

banana-coconut-muffins

Want to whip up a “not too naughty” treat in less than half an hour after dinner? Look no further than these tasty little banana, coconut and dark chocolate muffins. The banana gives the muffins a real ‘mositness’ and with the crunchy coconut on top and melted chocolate inside it’s the perfect accompaniment. These are perfect for a morning tea snack or a sweet treat after dinner with a good hot cuppa.

Ingredients

  • 1 1/4 cups plain flour
  • 1 tsp baking powder
  • 2 ripe bananas, mashed
  • 1/2 cup butter, melted
  • 2/3 cup sugar
  • 1 egg
  • 1/2 tsp vanilla essence
  • 3/4 cup shredded coconut
  • dark chocolate chunks

Makes 10

Method

Preheat the oven to 180 degrees. Line muffin cups with cupcake liners.

Stir together flour and baking powder. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture. Stir in chocolate.

Divide batter among 10 lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake for about 20 minutes or until muffins are puffed and golden. Transfer muffins to a rack and cool slightly.

Enjoy with a pot of delicious Sencha green tea!

Happy baking, love Jem x

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Mini eggplant pizzas

eggplant pizzas

I adore eggplant and pizza, so what could be better then combining the two? That’s a rhetorical question… because obviously nothing! The great thing about this recipe is that it’s vegetarian and gluten-free, so really it’ll make everyone happy. You can just use the ingredients in your fridge for the topping – spinach, mushroom, capsicum, etc… I personally love the combination of sour cherry tomatoes with salty black olives. Of course cheese is a must; haloumi, goats cheese, mozzarella, cheddar – the options are endless! Let me know what you top your eggplant pizzas with!

Ingredients

  • 1 large eggplant, sliced
  • olive oil, for brushing
  • 1/4 jar passata sauce
  • 1 punnet cherry tomatoes, chopped into quarters
  • 1/2 jar black pitted olives, sliced in halves
  • mozzarella cheese, grated
  • basil, torn

Method

Preheat your oven to 180 degrees. Arrange the sliced eggplants onto a tray and brush with olive oil. Bake for 15-20 minutes.

Remove the baked eggplant from the oven. Spread 1 teaspoon of passata sauce over each eggplant then arrange cherry tomatoes, olives, cheese and basil. Place eggplant back in the oven and cook until cheese has melted. Enjoy hot, hot, hot!!

Happy cooking, love Jem x

Mushroom, onion and mustard gravy

mushroom-gravy

A great gravy transforms the classic meat and three veg into a simple yet delicious meal. This little winner is especially scrumptious on top of a good medium rare steak with sweet potato mash  – the English mustard just gives the gravy a real pop! This recipe is as easy as pie (actually easier) and you’ll probably have all of the ingredients in your fridge.

Ingredients

  • 1 onion, sliced
  • 2 garlic cloves, chopped finely
  • 1 cup mushrooms, sliced
  • olive oil, for frying
  • 1/2 cup beef stock
  • 1 tbl English mustard
  • salt and pepper
  • basil leaves, torn

Method

Fry the onion, garlic and mushrooms in olive oil in a small saucepan over medium heat. Once the mushrooms are tender add the stock, mustard, salt and pepper and turn the heat down to low. Keep the gravy on low heat for about half an hour, stirring occasionally. Add the basil just before serving.

Happy cooking, love Jem x

Butter cake with white chocolate icing

butter cake

I made this scrumptious little number on the weekend for my partners birthday and it went down a treat! The inside moist, the icing rich and the freshness of the blueberries was just the perfect complement. This butter cake recipe is great for the base of a simple cake and then it can be jazzed up into something amaaaazing! I’d recommend adding berries to the cake mix if you want another element of flavour inside. I don’t mean to blow my own trumpet but this icing is the bloody best – I couldn’t stop licking the bowl. Betty Crocker aint got nothing on me. You add substitute the blueberries for fresh raspberries or strawberries. For those sweet tooth bakers why not add white chocolate shavings on top 😉

Ingredients

Butter cake

  • 250g butter, softened
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 2 cups (300g) self-raising flour
  • 1/2 cup milk

White chocolate icing

  • 200g white chocolate
  • 280g unsalted butter
  • 280g icing sugar
  • 1 tsp vanilla extract
  • blueberries to decorate

Method
Before starting make sure the eggs, milk and butter are at room temperature. Preheat the oven to 180C and grease the base of a round cake pan.

Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, one at a time, beating after each addition.

Add the flour and milk, alternating in batches, until just combined. Pour the mixture into the prepared pan and use the back of a small palate knife to smooth the surface. Bake for about 25-30 minutes minutes or until a knife inserted in the centre comes out clean.

Remove the cake from the oven and cool in pan for about five minutes before turning on to a wire rack to cool completely.

Whilst the cake is cooling it’s time to make the icing. Melt the chocolate in a heatproof bowl over a pan of barely simmering water then leave to cool slightly. In a large bowl beat the butter and icing sugar together until creamy, then mix in the chocolate and vanilla extract.

Spread the cake with the icing and smooth with a palate knife. Decorate it beautifully with blueberries and dust with icing sugar. YUM!!

Happy baking, love Jem x

Homemade ravioli with spinach and ricotta

  

Nothing beats that melt in the mouth beautiful fresh pasta taste. I know I’ve posted a spinach and ricotta ravioli recipe a couple of years back now but this is my “new and improved” and it’s damn delicious… As you can see from the above picture I don’t own a pasta rack so my washing line just had to do haha. This recipe is great for dinner parties or a weekend evening dish for your other half.

Ingredients

Dough

  • 2 1/2 cups plain flour
  • 4 eggs

Filling

  • 1 tsp olive oil
  • 800g ricotta cheese
  • 200g baby spinach
  • 2 egg yolks
  • salt and pepper

Sauce 

  • 1 tsp olive oil
  • 2 brown onions, finely chopped
  • 4 garlic cloves, crushed
  • 1 jar passata
  • salt and pepper

Serves 6

Method

To make the dough use your hands to shape the flour into a circular mound and make a well in the centre. Place the eggs in the well and use a fork to lightly whisk. Use your fingertips to gradually blend a little flour into the egg mixture. Working with your fingertips, continue to gradually draw the flour into the centre (being careful the egg mixture does not run out of the well) until the mixture forms a dough. To check if the dough is the right consistency, press a clean, dry finger into the centre of the dough. If it comes out clean without being sticky, it is the right consistency. If not, knead in a little more flour and test again.

Lightly flour the surface if necessary. Firmly knead the dough by using the heel of your hand to firmly push down into it and then away from you. Lift the dough with your fingertips and fold it back on itself towards you. Turn the dough a half turn and repeat. Continue kneading the dough for 6-7 minutes or until smooth and elastic. Wrap the dough in cling wrap and set aside for an hour.

To make the filling heat the olive oil in a large frying pan over medium heat. When hot, add the spinach and toss for 1-2 minutes or just until wilted, then drain well. When the spinach is cool enough to handle, squeeze out as much water as possible. Finely chop the spinach, then place in a bowl with the remaining ingredients and stir to combine well. Cover and refrigerate until ready to use.

To make the passata, heat the olive oil in a saucepan over low heat. Add the onion and garlic and stir for 5 minutes or until soft. Add the passata, salt and pepper and simmer. Reheat just before serving.

Divide the pasta dough into 4 portions, then working with one piece at a time flatten the dough firmly with the heel of your hand on a lightly floured work surface. Roll the pasta several times through the widest setting on a pasta machine and continue feeding it through reducing the settings one notch at time until you come to the second last setting. The pasta should feel silky and smooth. Use a wine glass to cut even circular shapes in the dough.

Start adding a teaspoon of filling to each circle of dough (making sure you don’t add too much filling or the ravioli won’t hold). Wet the outside with a little bit of egg so the dough sticks together. Place another circle dough on the top and press the sides then fork around the edge until the pasta is firmly stuck together.

To cook, carefully drop the ravioli into a large saucepan of lightly salted boiling water. Simmer for 5 minutes or until al dente, then pour into a colander and drain well. Transfer the ravioli to a large serving dish, spoon over the hot passata, and top with grated Parmesan. ONE WORD: YUM!

Happy cooking, love Jem x

Corn fritters with salmon

I love a good corn fritter! Such a simple dish and it’s got my mouth watering right now. You can add any vegetable to a fritter really and it’ll taste so damn good. To spice them up I like to add chili and top with either Greek yoghurt and smoked salmon, or a tomato chutney! The salmon adds another element of flavour and the combination is perfect – although I may be bias…

Ingredients

  • 1 cup plain flour
  • ½ cup milk
  • 3 eggs
  • 1 tsp salt
  • 1 can corn, drained
  • 4 shallots, chopped finely
  • 1 zucchini, grated
  • 1 carrot, grated
  • basil, torn finely
  • 2 tsp chilli
  • olive oil, for frying
  • salt and pepper
  • natural yoghurt, smoked salmon, dill and lemon to serve

Serves 3

Method

Combine the flour, milk, eggs and salt in a large mixing bowl and whisk until smooth. Add the vegetables and mix with a wooden spoon until combined.

To cook the fritters, grease a non-stick frypan with olive oil over medium heat. Ladle the fritter mixture into the pan, spreading the ingredients out and cook until both sides are a deep golden with crispy edges.

Keep the cooked fritters in the oven to stay hot then serve with yoghurt, salmon, dill and lemon. One word – YUM!

Alternatively if vegetarian serve with a sweet tomato chutney – https://morefoodblog.wordpress.com/2014/11/29/sweet-tomato-chutney/

Happy cooking, love Jem x