Double Chocolate Buttermilk Muffins

 

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After making my own butter I had some fresh buttermilk to use; I hate waste. I didn’t really feel like scones so I searched the net for a muffin recipe and decided on this yummy chocolate muffin recipe. We all loved them 🙂

 

 

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Chicken and Bacon Pasta with Creamy Cauliflower Sauce

With two (often fussy) boys staples such as pasta and rice frequently find their way onto our dinner table. They are our ‘safe’ dinner foods and our boys will pretty much eat anything if is served with pasta.

When I was excitedly searching the internet for meals that required a food processor I came across this blog post on creamy cauliflower sauce (the blogger, Lindsey, has also released a Creamy Cauliflower Sauce eCookbook so it must be awesome, right?). Anyway, it sounded interesting, I had cauliflower in the fridge and I will try almost anything to get my boys to eat more vegetables. 

We love our creamy chicken and bacon pasta so I thought I would mix it up, ditch the cream and try the cauli sauce. It was a HIT and is much healthier than the cream based alternative. Both boys gobbled it up so very quick and even asked for more.

Here is our adaptation of pinch of yum’s recipe. Please check the link out.

Ingredients:
250g pasta
1 Chicken breast
Bacon (I’m not sure how much we put in)
Garlic (They recommend 8 cloves but we used a young green garlic bulb)
2 tablespoons butter
Half a large cauliflower (They recommend 5-6 cups cauliflower florets)
6 cups vegetable stock 
Cracked pepper to taste (they suggest salt as well but we don’t usually add salt)
½ cup milk

Directions:
1) Whiz the garlic in a food processor. Add garlic and butter to a frying pan and saute. Make sure you don’t brown it. Place it back in the food processor. 
2) Roughly chop cauliflower and add it to a pot of boiling stock. Cook covered until tender.
3) Meanwhile chop and fry the bacon and chicken.
4) Once the cauliflower is tender transfer it into the food processor with a cup of the stock along with the butter and milk. Whiz it up until it is smooth and creamy. 
5) Cook the pasta in the vegetable stock pot adding extra water, as needed.

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6) Once the pasta is cooked, drain and return the pasta into the pot. Add the bacon, chicken and cauliflower sauce mix. Stir together over a warm heat until the temperature is even.
7) Serve in pasta bowls and enjoy!

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Next time we will add some mushrooms.

Note to self – start using the good camera to take pics

 

Breakfast Bread

My gorgeous friend Kate recommended this yummy breakfast bread to me after she made it for her husband on Father’s Day. So on Sunday I decided to make it for my family. Once again I didn’t have all the ingredients the recipe called for. I did have the ingredients needed to make the base and some leftover bacon, tomato, fresh basil, mushrooms and cheddar cheese. 

Ingredients needed for the base (You can find the full recipe by Donna Hay here)

  • 1¼ teaspoons dry yeast
  • 1 teaspoon caster (superfine) sugar
  • ⅔ cup (160ml) warm water
  • 1½ cups (225g) 00 flour+, plus extra, for dusting (I used 1/2 cup wholemeal flour & a cup of plain flour)
  • 1 teaspoon table salt
  • ½ tablespoon olive oil, plus extra, for drizzling

I turned my oven to 220 deg C. Then following the directions I mixed the yeast, caster sugar and warm water in a bowl and placed them on our coffee machines the mug warmer for 5 mins.
Using my new food processor and the dough blade I mixed the flour, salt, olive oil and yeast mix together to make the bread base. Once it was combined I turned it out onto a lightly floured chopping board and kneaded it for 5 mins until it was smooth and elastic. Put it in a glass mixing bowl, covered it with a clean tea towel and placed it on the coffee machine mug warmer (my warm place) for 20 minutes.

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While it was doing its thing I washed and dried the food processor bowl and lined a pizza tray with baking paper. Chopped up leftover bacon, tomato, fresh basil and mushrooms. I also used this time and my food processor to quickly shred the cheddar cheese. 

Once the dough was ready I flattened it to size and rolled up the edges. If you don’t have a baking dish like Donna Hay recommends you will have to roll the edges so the egg doesn’t spill off the bread. 

Then I cracked 2 eggs onto the base, carefully spread the toppings evenly over it and then placed it in the oven for 16 minutes (Donna Hay recommended 12-14 but it took 16 for ours to golden up.

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Please excuse the phone photos.

Everyone loved this breakfast treat. Next time I think I might add some herbs to the bread base.

Not Quite Nigella’s 5 minute chocolate mug cake with a raspberry twist

So not long ago I tried Not Quite Nigella’s 5 minute chocolate mug cake and it was just perfect for a quick, naughty and definitely indulgent afternoon pick me up.

Today I tried it again but threw in some frozen raspberries for that little extra ‘fresh’ touch.

Raspberries make it a healthy snack… Right? 😉

Lemonade Scones

Here is the original recipe and below it is how I make it.

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Ingredients

• 4 cups self-raising flour

• 1 can lemonade (330ml)

• 1 bottle cream (300ml) (I buy a 600ml bottle)

Method

1. Pre-heat oven to 220°C.

2. Mix all ingredients together in a large bowl to form a soft dough.

3. Turn out onto a floured surface and knead into a squarish shape, about 2cm thick.

4. Cut into size and place together on an ungreased baking tray. (I used baking paper.)

5. Bake for 10 – 15 minutes, until top is browned.

Enjoy with cream or jam.

How I make it:
I just sift the flour into the bowl, add the cream and stir together. Add the lemonade and mix well with a wooden spoon. Then I flour my hands and knead the mix in the bowl. Then I flour my hands (so the mixture doesn’t stick) and roll the mixture into balls and place them next to each other on the one tray.

Whipped Cream

I use the remaining 300ml of cream, 1 tablespoon of caster sugar and one teaspoon of vanilla extract to make the whipped cream.

Cinnamon Pikelets

Ingredients

2.5 cups self-raising flour
4 tablespoons caster sugar
370ml (1 2/4 cups) milk
120g butter, melted, cooled
2 eggs
1 teaspoon Vanilla
2 teaspoons Cinnamon
Extra melted butter, for greasing

Method

Place the milk, butter, egg and vanilla in a bowl and whisk it together. Add the flour, sugar and cinnamon to the bowl and mix until smooth. Pour mixture into a jug.
Heat a large non-stick frying pan over medium heat. Brush with a little melted butter. Pour the mixture into the pan. Cook for 2 minutes or until bubbles form. Carefully turn them over and cook for a further 1-2 minutes or until cooked through. Transfer them to a plate and repeat with the remaining mixture. Lightly grease the pan in between each batch.
Serve the pikelets warm or at room temperature.

Edit- if it comes out really thick just add extra milk until it is your desired consistency.

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