Pumpkin and Red Onion Muffins

Mmmmm...I love these. Especially the coriander. I have been meaning to post this recipe for the past 2 weeks but sadly have been bogged down with work and a nasty bug. :( But, I am back :) So I hope you enjoy this lovely savoury recpie. Pop me a message and tell me how you go.

Pumpkin and Red Onion Muffins

Makes: 12

Prep Time: 25 mins

Cook time: 50 mins

Ingredients

550g pumpkin

1 red onion diced

5 tablespoons olive oil

275g self raising flour

50g cornmeal

15g chopped fresh coriander

1/2 teaspoon celery salt

2 teaspoons baking powder

3 eggs, beaten

150ml milk

Method

1. Line a 12 section muffin tray with paper muffin cases. Cut the pumpkin into small dice, discarding seeds/skin. You should have about 350g flesh. Spread out on a roasting tray with onion and drizzle with 1 tablespoon olive oil. Roast in preheated oven 220⁰C for 30-40mins. Leave to cool.

2. Mix together flour, cornmeal, coriander, celery salt and baking powder in a bowl. Whisk together the eggs, milk and remaining oil with a fork in a small bowl. 

3. Stir the cooled pumpkin and onion into the dry ingredient. Add the egg mixture and mix until just combined. Divide muffin mixture between paper cases.

4. Bake in oven for 20 mins or until risen and just firm. Transfer to a wire rack to cool. Serve warm or cold. 

Muffin Fix- Cranberries and Almonds!

Well back into the hum drum of reality with work, cleaning, gardening, work, not sleeping and basically not enjoying it all so much. So I took some time out to bake some yummy more savoury type of muffins and enjoy the foggy rain. The weather looks like it is trying to clear but, it was a lot of fun today weeding the front garden bed in the wispy rain. One of these guys jumped on me however, once I realised it was on the glove he was so cool to look at. 

I have been craving dried cranberries all week for some random reason and low and behold I stumble upon some in the quick sale section. :) This made my day. But what to do with them...I could put them in a trail mix for school over the week, I could dip them in chocolate, I could eat them one at a time and enjoy the tart taste...So many choices. Eventually, after much debate, I decided to try out combining 2 different recipes to make Spiced Cranberries and Almonds Muffin. I LOVE the result. They hit my savoury craving just right. Although this idea won by a nose to the Cranberry and Almond Loaf. That may have been due to the loaf tin growing legs and running away from home. That's my story anyway.
I hope you like. 

Spiced Cranberry and Almond Cupcakes

Prep: 5 mins
Cook Time: 20 mins
Makes: 10 large muffins, 20 cupcakes

Ingredients

150g butter, softened
150g white sugar
175g self raising flour
3 eggs
1 tsp vanilla essence
1 cup of dried cranberries
1 cup of slivered almonds
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Method:

1. Preheat oven to 180⁰C, prepare cupcake/muffin tins with butter or paper/foil

2. In a large bowl add butter, sugar, flour, eggs, vanilla essence, ground ginger, cinnamon and nutmeg. Blend with hand mixer until creamy.

3. Stir through almonds and cranberries.

4. Place mixture into muffin/cupcake tin, place a small dried cranberry on top of each muffin/cupcake.

5. Cook for 20-25 mins or until golden brown. Serve warm or cooled. 

I may also be stupidly excited about my new electronic scales from 'Three Hats'. Most importantly it is red and I finally have something to measure weight instead of esimating. I haven't had an official scale for 2 years and this has resulted in me not trying some recipes. Woot woot!!!

Winter Comfort Dinner

So still getting back on my feet but wanted something for dinner that reminded me of curling up with a warm blanket and good book. All those yummy winter comfort foods flow through my mind. Not to mention the thought of all the teas sitting up in my special tea cupboard. For dinner tonight we are having Chicken, Bacon, Potato and Sweet Potato Bake. Mmmmmm....it has been in the slow cooker for 4 hours so far. The house smells amazing. We could smell it from the end of the street after our walk along the river in the late afternoon.

Ingredients
1 sml sweet potato (peeled and sliced thin)
4 medium potatoes (peeled and sliced)
2 chicken breast (diced into 1-2cm pieces)
6 bacon rashes (diced)
1/3 cup of light cream
Mc Cormick Slow Cooker Recipe Sachet (if being lazy like me tonight)
OR
1/2 onion diced
1 tbsp garlic
1 tbsp mixed Italian herbs
salt and pepper to taste
(you can play with the herb combination to what you prefer, those given are for dried herbs)


Method
Layer slices of potato and sweet potato on the bottom of the slow cooker.
Pan fry chicken and bacon until browned.
Add the seasoning and onion to the pan.
Pour into slow cooker.
Turn onto low for 6-8 hours or high for 3-4 hours.
10 mins prior to serving stir through cream.
Serve warm straight from slow cooker.

Wonderful the next day warmed for lunch. Particularly if stuck with wet play conditions.
While all of this was happening the 2 boys were curled up at the top of their tower with the cat blanket. D'Argo and Lucifer do so look like brothers. I think D'Argo is going to miss his visiting buddy.

Savoury Mince for Dinner

Needed something quick and simple for dinner, that also used up left over vegetables. The answer, Savoury Mince. I really like this recpice :) It would also be good in a pie.

Prep time: 15 mins (if that)
Feeds: 4 people

Ingredients
1kg beef mince
1/2 onion diced
2 carrots grated
3 sticks of celery finely chopped
1 zucchini grated
1 tbsp Worcestershire Sauce
1 clove of garlic minced
1/2 bottle of pasta sauce
1/2 cup tomato paste
3/4 cup of beef or vegetable stock
1 tbsp Dijon Mustard
2 tsp salt
2 tsp pepper
1/2 tsp paprika
2 tbsp brown sugar

Method:
1. Chop or grate ingredients.
2. Put all ingredients in slow cooker, stir with spoon.
3. Cook on low for 6-8 hours.
4. Serve with mashed potato.

I can see this working in a pie crust or over pasta as well. Very yummy and highly recommend.

I Feel Like Chicken Tonight!

However, unlike that annoying ad I will not be using a bottle mix. I want to try a new marinade I have had stored up for a rainy day. On that note my goodness the heat is oppressive after the summer storms last night. Air con is actually on before noon (I know I am weak) and this is coming from someone who did not have it until university. How did I survive North QLD as a kid.
I have just finished making this one up using dried herbs, will try with fresh herbs next time to see the difference. Scott should like it because garlic and chilli are his favourite. For dinner tonight we are having Marinated Chicken, Mashed Potato and Salad. Nothing fancy but good.

The marinade recipe is as follows.

Ingredients:
1/4 cup olive oil
1/2 bunch parsley, leaves chopped
2 cloves of garlic, crushed
1 pinch dried chilli flakes (or more to taste)
1/4 cup lemon juice
1 pinch dried oregano
4 chicken breast/thighs

Method
1. Rub over chicken and store in fridge for minimum 30 mins. (I prefer overnight for the flavour to absorb).
2. Remove from fridge 20 mins before cooking.
3. Pan fry ir BBQ chicken.

I will let you know how it goes tonight. If you have a go tell me what you think.

Love a Good Fritta

So I have been running on no sleep and zero spare time thanks to my job consuming all. However, this has lead me to be inventive in the kitchen. What do you do when you get home, it is already 7:30pm and you have about 4 hours of marking to do. Opps...forgot about dinner. Look in fridge. Find eggs, basic vegetables and a few rashes of bacon.

FRITTA TIME!

This is a recipe I found online and have adjusted to suit me. It is quick easy and tasty yummy the next day for breakfast and lunch. It is also healthy. Have a go and tell me what you think.

Baked Tomato, Zucchini and Bacon Fritter

Serves: 4
Prep Time: 30 mins

Ingredients

5-6 large eggs lightly beaten
1 onion diced
4 bacon rashes diced
1 sml zucchini grated
1 carrot grated
2 tblsp self raising flour
2 tblsp milk
Clove of garlic crushed
Salt
Black pepper
1/3 cup grated tasty cheese
8 grape tomatoes halved (cherry tomatoes would work)

Method

1. Preheat oven to 175°C. Line a 16 x 26cm baking pan with non-stick baking paper.
2. Pan fry bacon and onion
3. Place the eggs in a large bowl and add the onion, bacon, garlic, zucchini, carrot, flour, milk, salt, pepper and half of the cheese. Stir until well combined.
4.Pour the mixture into the prepared pan. Arrange tomato halves on top, pressing into the mixture slightly (i make random patterns like smilie faces or Pacman). Sprinkle with remaining cheese.
5. Cook for 20-25 mins and serve warm.
6. Put left overs in fridge in a air tight container and eat next day warm or cold.

I may have been very hugrey and didn't get a chance to photograph this one, sorry guys.