Banana Buttermilk Muffins

I love muffins. When I used to work in the city my bus stop was right next to a Muffin Break and believe me there is nothing more tempting at the end of a horrible day than a big fat muffin! These days I don't make them very often but after today's taste test that might change. I couldn't find a recipe that exactly suited the ingredients and quantities I had so I made up my own. The combination of raw and brown sugars gives a rich caramel colour and flavour that complements the banana perfectly. Next time I plan on making them with a proper streusel topping but for a shortcut, the extra brown sugar makes a lovely crunchy top.

Banana Buttermilk Muffins
A food. baby original

2 cups plain flour
3 ts baking powder
1 ts bicarb soda
pinch of salt
3 ts cinnamon
1/2 cup raw sugar
1/4 cup brown sugar
1 egg
1 cup buttermilk
125g butter, melted
1 1/2 very ripe bananas, mashed
approx 1/3 cup brown sugar, extra

Preheat oven to 200 deg. Line a 12 cup muffin tray with paper liners.

In a large bowl combine the flour, baking powder, bicarb, salt, raw sugar and brown sugar. Stir to combine. In a small bowl combine the buttermilk, egg and melted butter and whisk to combine.

Add the liquid ingredients to the flour mixture and stir with a fork a few times. Then add the mashed banana and continue to stir until it only just comes together. Be careful not to overmix!

Spoon the mixture in the prepared trays. I used jumbo trays and filled each cup just barely halfway. Using the extra brown sugar, sprinkle a little (or a lot!) on top of each muffin.

Bake at 200 deg for 10 mins then swap the trays if you need to and bake for a further 10 minutes at 180 deg.

Cool in the tins for a few minutes before turning out onto a rack.

Enjoy!

Tuesdays with Dorie: Dimply Plum Cake

I was absolutely thrilled with this week's pick. This is exactly the type of recipe I love to make and the type of cake I love to eat! I'm also a big fan of fruity desserts and cakes in general so a big thank you to Michelle of Bake-en who chose Dorie's Dimply Plum Cake!

Unfortunately it's not stone fruit season here in Australia so I had to make do with tinned plums instead. They worked surprisingly well but were a little mushier than I had hoped.

The taste test ...

Fabulous! I baked mine the day before we were going to eat it. This type of cake tends to keep well and actually taste better the next day anyway. It was moist and buttery and gently flavoured with orange and cardamom. I can see myself making this cake often, just switching around the fruits and flavourings. I will definitely be trying it with fresh fruit come Christmas time. I think nectarines would be brilliant.

We had this as part of an afternoon tea for family and it got a big thumbs up from all the tasters. The other treats were chicken sandwiches (with the crusts cut off because otherwise it's not proper afternoon tea food just lunch!), an apple and cinnamon bun and this month's daring bakers challenge which I will be posting about next weekend. Overall a wonderful spread!

Next week - I'm so excited I can hardly type! - Creme brulee!!!

Caramel Heaven

I think I love caramel even more than chocolate. It's a big call I know but when you feel like drinking a whole jugful of caramel sauce it's pretty clear you're a caramelaholic!

Last night we had pancakes with icecream, homemade caramel sauce and crushed peanuts for dessert. Yum! The perfect Saturday night dessert really - easy, fun and delicious.

Best Ever Pancakes
From Modern Classics No 2 by Donna Hay, p 56

2 cups plain flour, sifted
3 teaspoons baking powder
1/2 cup caster sugar
1 egg
1 1/4 cups milk
3/4 cup buttermilk
75 g butter, melted

Place the flour, baking powder and sugar in a bowl. In a separate bowl place the milk, buttermilk, butter and egg and whisk until combined. Add the milk mixture to the flour mixture and whisk until smooth.

Heat a non-stick frying pan over medium heat. Pour 1/3 cup mixture for each pancake into the pan, doing as many per batch as your frypan will hold. Cook until bubbles appear on the surface then turn and cook for another minute or until golden.

Keep the pancakes warm while you cook the remaining batter. Makes 15

Caramel Sauce
From Modern Classics No 2 by Donna Hay, p 96

3/4 cup brown sugar
1 cup pure cream

Combine in a small saucepan over medium heat and stir until sugar is disolved. Increase the heat and simmer rapidly for 8 minutes or until the sauce thickens. Allow to cool until thick enough to spoon over cake or icecream.

Easy and absolutely heavenly! Probably best NOT eaten regularly :)

Bread and Butter Pudding for One

For me lunch is the trickiest meal of the day. As I work from home I generally have lots of time to think about and plan meals. Mostly I try to make enough dinner so there are leftovers to eat the next day. But when that doesn't happen I spend ages gazing into the fridge and pantry to find something yummy that won't take ages to make. Lately I've resorted to noodles or baked beans on toast and that just won't do!

Today I decided to make one of my favourite things in the world. While it feels incredibly decadent just to have dessert for lunch, this is actually pretty healthy (no cream!) and has carbs and protein and even fruit if you count the marmalade! Or at least that's what I keep telling myself :)
Bread and Butter Pudding for One
A food.baby original

2 slices of white bread
1 egg
1 tbs caster sugar
1/2 cup milk ( I use reduced fat)
2 ts soft butter
1 tbs orange marmalade (or any other jam you like - 100% fruit is best otherwise you might find it too sweet)

Preheat oven to 180 deg C.

Remove the crusts from the bread and spread one side of each evenly with butter (I actually left the crusts on this time because we had really yummy bread). Slice into quarters or whatever shape will work best for your baking dish. Layer into a greased ramekin or small baking dish. Make sure you leave lots of pointy edges facing up as these will get nice and crunchy.

In a small bowl beat the egg, sugar and marmalade together and set aside.

Place the milk into a small saucepan and bring to the simmer. Once the milk is hot pour over the egg mixture, beating constantly to ensure there are no lumps.

Pour the milk and egg mix over the bread and let sit for about 15 minutes to absorb. This will make the pudding lighter and not stodgy.

Place the ramekin into a larger baking dish and pour enough hot water to come half way up the sides of the ramekin. Bake for approx 20 minutes or until the top is crunchy and golden and the pudding feels set. Allow to cool for a few minutes before digging in. It will firm up as it cools. Delicious!

Beef and Sweet Potato Samosas

It's been ages since we had Indian food. I'm always a little wary of trying new places because I have a major sensitivity to MSG and food dyes, and so many supposedly reputable restaurants cram their food full of artificial rubbish. It drives me crazy!

Ok, rant over.

Making your own Indian food can be a little time consuming but the results can be amazing. We have a Butter Chicken recipe which is out of this world good (I will definitely be posting about it soon!) that requires marinating overnight. This time around I was looking for something quicker but still with great flavours and that would be good for lunch the next day. These Beef and Sweet Potato Samosas fit the bill perfectly!

You can definitely play around with the type and quantity of spices here. I prefer warm, aromatic spices to anything that makes your mouth explode, so this recipe is tailored that way. It also makes a LOT of samosas, so they make wonderful party food.

Beef and Sweet Potato Samosas
A food.baby original

500g beef mince
1 large orange sweet potato, diced finely
1 large onion, diced finely
4 cloves garlic, chopped
1 thumb sized piece of fresh ginger, grated
1tbs mango chutney
2 ts ground coriander
2ts ground cumin
2 ts tumeric
4 ts garam masala
1/4 ts chilli powder
500 ml chicken stock
2 tbs plain flour
7 sheets puff pastry
1 egg, beaten
salt and pepper

Heat a large frypan over medium-high heat and add a tablespoon of ghee or vegetable oil. Once hot, add the onion and fry for a few minutes or until translucent. Add the garlic, ginger and the sweet potato and fry, stirring constantly for around 5 minutes until the sweet potato starts to soften slightly. Remove the mixture from the pan.

Add a little more oil if you need to, then add the beef mince and fry until cooked through, breaking up the lumps as you go. When it is about half cooked, add all the spices and continue to cook, stirring until the beef is done.

Return the vegetable mix to the pan and stir to combine. Sprinkle over the flour and stir well for a few minutes to cook out the raw flour. Pour over the chicken stock. This will deglaze the pan, picking up all the yummy spices and flavour stuck on the bottom. It will look like far too much liquid at this stage. Reduce the heat to low, stir in the chutney, cover and simmer for about 20 minutes.

If a lot of liquid remains, increase the heat and remove the lid. Cook stirring occasionally until the mixture is thick. This is basically like a pie filling and if it is runny your pastry will go soggy.

Once you are happy with the consistency, remove from the heat and allow to cool for at least 15 minutes.

To prepare the samosas, preheat the oven to 220 deg C. Place a sheet of puff pastry on a board and cut into 4 equal squares. Place about a tablespoon of filling into the centre of each square. It is always a bit of trial and error to see how much filling will fit. Using a pastry brush, brush beaten egg over the cut edges. Fold each square into a triangle, pressing down on the edges with a fork to seal in the filling. Place on a lightly greased baking tray. Brush the tops with beaten egg.

Bake for approx 20 minutes or until the pastry is puffed and golden brown.

This amount of filling will make about 30 samosas which is more than most people need. You can freeze the samosas uncooked. Just thaw in the fridge overnight before baking as usual.

Serve with your favourite sauces. We used spicy tomato and yoghurt & garlic. Yummy!