Nanny Buff's Recipe of the Week

Online Catalogue | Nanny Buff Recipe of the Week | Nanny Buff's Recipe of the Week

Savoury cheese muffins

Savoury cheese muffins (makes 12 small or 6 large ones) - I recommend small as they are strong in flavour

Dry ingredients

9 oz plain flour (sifted)
2 teaspoons baking powder
half teaspoon bicarbonate of soda
quarter teaspoon salt
2 oz grated cheese (any hard cheese like cheddar)
2 tablespoons granulated sugar
3 tablespoons fresh basil or parsley

wet ingredients

1 egg
4 fluid oz of plain yoghurt
6 fluid oz milk
3 fluid oz vegetable or sunflower oil

preheat oven to 190-200 deg C

Mix dry ingredients

Whisk egg and add other wet ingredients.

Mix gently into dry ingredients without making mixture too smooth

Pour into muffin cups and top with grated cheese before baking. Small muffins will take about 20 minutes to cook, large ones about 40.

Test by putting a clean knife into the muffins. If it comes out clean they are cooked.

Alternatives

Feta, red pepper and onion muffins

Replace grated cheese with:

2 oz finely chopped feta cheese
3 tablespoons of chopped red pepper
4 tablespoons of finely chopped red onion

Lemon and poppy seed muffins (makes 6 large or 12 small)

Thank you Elizabeth for sharing some of your beautiful muffin recipes with us, they are delicious

Dry ingredients
10 oz (280g) plain flour (sifted)
2 teaspoons baking powder
half teaspoon bicarbonate of soda
quarter teaspoon salt
4 oz granulated sugar
1 teaspoon finely grated lemon rind (only yellow)
2 table spoons poppy seeds (optional)

Wet ingredients
1 teaspoon lemon essence
1 egg
5 fluid oz milk
3 fluid oz water
3 fluid oz vegetable or sunflower oil
Juice of 1 lemon

Preheat oven to 190-200 degrees centigrade.

In a large bowl mix all dry ingredients.

Whisk eggs and add to bowl. Add all other wet ingredients gently until they are all mixed in but not completely smooth. Lumps are not a problem with a muffin recipe.

Spoon into muffin cups equally and bake.

Optional glaze

2 oz icing sugar sifted
2 teaspoons lemon juice (adjust to preferred thickness)
quarter teaspoon grated lemon rind

mix with a spoon until smooth and drizzle over muffins

Optional icing
2 oz cream cheese (at room temperature and softened)
4 oz icing sugar
quarter teaspoon lemon juice

slices of lemon skin

mix icing ingredients (except for lemon skin slices) with a spoon until a thick paste and spoon onto muffin. Top with lemon skin slice

Baked Brie and Asparagus

This is a beautiful and tasty alternative for cooking my most favourite vegetable.
Even those that don't like asparagus will love this dish! I hope you will try it, for something slightly different try either Saint. Agur or Roquefort cheese.

Ingredients:

1 bunch fresh asparagus, trimmed
500g Brie cheese, sliced
50g butter, melted
8 tablespoons dried breadcrumbs
4 tablespoons toasted sesame seeds

Preparation method

Preheat oven to 180 C / Gas 4.

Place asparagus in a steamer over 2.5cm of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.

Lay cheese slices over asparagus. In a small bowl combine melted butter, breadcrumbs and sesame seeds. Sprinkle over cheese.

Bake in preheated oven for 8 minutes.

Turn on the grill, then grill an additional few minutes just until breadcrumbs are golden brown

Fèves au lard sur du pain grille

Merci Peter pour votre recette originale française. Il est celui qui est servi dans tous les restaurants haut de page en français. J'espère que tout le monde va profiter de ce plat étonnant.

"Ingrédients:

Une boîte de haricots dans un supermarché de bonnes

Un ouvre-boîte

Deux tranches de pain de grillage blanc

60 grammes de beurre salé de bonnequalité

Méthode:

Avec l'ouvre-boîte, prenez soin de le couvercle du fèves au lard et verser dans une casserole.

à feu doux les haricots sur la table

Placez le pain à griller dans un grille-pain et de pain grillé sur le réglage moyen.

Une fois que le pain est prêt, beurre, épaisse et les déposer sur une assiette chaude.

Verser les haricots cuits sur la tartine beurrée.

Servir avec une noix de beurre sur le dessus.

Bon appétit!"

Mackerel with Rhubard and Sherry Vinegar

This amazing recipe is from Nigel our first male contributor, it a very different way to enjoy that lovely fish Mackerel. Hope you will try it, I would suggest it will go well with a nice lettuce leaf salad.

Mackerel with rhubarb and sherry vinegar

Ingredients:

200g Rhubarb
2 tbsp caster sugar
2 fresh filleted mackerel
A little plain flour
Olive oil
A sprig of rosemary
Sherry vinegar

Method:

For the rhubarb, preheat the oven to 180C. Cut the rhubarb into short lengths and put in a baking dish with the sugar. Bake until soft enough to take the point of a knife (approx 20 mins). Allow to cool, then drain and reserve the juice.

For the mackerel, season the flour and lightly coat the skin side of the mackerel. Heat a little oil in a non stick frying pan. Place the fillets in the hot pan skin side down. Chop the rosemary and scatter over. Press the fish down to stop it curling.

As the underside of the fish starts to crisp, turn over and cook the other side for 2/3 minutes. Put the fillets onto warm plates.

Pour a couple of tablespoons of sherry vinegar into a hot pan. Add the cooked rhubarb and juices. Let it warm through and then spoon over the mackerel and serve.

Online Catalogue | Nanny Buff Recipe of the Week | Nanny Buff's Recipe of the Week

Nanny Buff's Recipe of the Week

Shopping Cart