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Lemon and Raspberry Muffins

A few weeks ago the lovely people at Donegal Rapeseed oil tweeted that they were looking for recipes using their oil. I cheekily tweeted back that I’d be happy to come up with a recipe if they sent me a bottle, so they sent me four!!! I was utterly shocked to receive a beautiful gift box containing lemon, chilli, garlic and a honey and mustard dressing.

It is multi-award winning oil; the garlic infused oil has a wonderful ‘just pressed’ garlic flavour ideal to cook fish and seafood, or simply used to roast potatoes or drizzle onto pizza. The chilli flavoured oil is perfect for adding spice to your cooking. It is great for stir-fries or use to inject some spice to any casserole, soup or pasta dish. The lemon infused oil is zesty, refreshing oil that will ignite your taste buds. It is fantastic for cooking fish and chicken, and delightfully refreshing drizzled on a summer salad.

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gift box

Donegal Rapeseed Oil website explains that it has less than half the saturated fat of olive oil, resulting in it being one of the healthiest culinary Oils in the market.

It says it contains no artificial colours, flavours, or preservatives, and is a natural source of healthy fats known as omega 3, 6, and 9. Omega 3 and 6 are essential in the diet and are well known for their health benefits. They help to maintain normal cholesterol levels in the body, which is important for a healthy heart and cardiovascular system. It is a rich source of vitamin E, a natural antioxidant which helps to protect the body’s cells from damage.

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beautiful colour

Sticking to what I know best, I thought that I would bake something sweet. I decided to go for some classic, easy to make, fruity muffins and use the lemon oil, which smelt incredible and had a wonderful fresh zesty flavour!

Lemon and Raspberry Muffins

250g plain flour

150g caster sugar

2.5 teaspoon baking powder

0.25 teaspoon bicarbonate of soda

240ml milk

115ml Donegal Lemon Rapeseed Oil

2 eggs

190g fresh raspberries

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muffin mix

Preheat the oven to 180 degrees and line a muffin tray. In one bowl whisk together the oil, milk and eggs and in a second bowl combine the dry ingredients.

Stir half on the dry ingredients to the oil, milk and egg mixture, ensuring that it is mixed thoroughly. Then fold in the second half of the dry ingredients.

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mix

Finally, fold the raspberries into the mix. Using a teaspoon carefully place the mix into the muffin cases and pop into the oven. Bake for 20 minutes, until slightly golden.

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muffin cases

Leave to cool on a wire rack.

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lemon and raspberry muffins

The smell and the taste of these muffins are incredible! The Donegal Lemon Rapeseed Oil works brilliantly to give these muffins a wonderful light texture and fantastic taste.

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Lemon and Raspberry Muffins

I’m bringing these beauties to Angie’s party over at Fiesta Friday!

Melissa xx

Bacon and Cherry Pancakes

It’s pancake day once again, so I’m sharing our favourite version in The Glen House…. Nigella’s American pancakes! There’s no need to mess with this recipe, it’s perfect as it is….

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1 tablespoon baking powder
1 pinch of salt
1 teaspoon white sugar
2 large eggs (beaten)
30 grams butter (melted and cooled)
300 ml milk
225 grams plain flour
butter or oil for frying

I find it really easy to mix up the batter by hand in a bowl; make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug. DO PUT IT IN A JUG, it’s much easier to pour the batter into the pan than to spoon it.

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Heat a pan on the stove and add in oil or butter. When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that. I get about 16 small pancakes out of this.

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Remember to use sheets of grease proof paper to seperate the pancakes while you keep them warm!

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First up, I served the American pancakes with bacon and maple syrup. It makes a great brunch dish!

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To sweeten up the pancakes I used these amazing cherries from Aldi with a couple of spoons of cherry icecream. Really quick, really lazy and really delicious!

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If you prefer traditional crepe like pancakes then check out last year’s post for traditional pancakes.

Have fun today!

Melissa xx

Bed & Breakfast broiche

I got lots of little bits completed around the house in June. The bedroom got its finishing touches and one Sunday morning I made a deliciously simple breakfast, hence the dodgy title to this post!

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For the bedroom, I found neutral, simple curtains and beautiful matching bedding. Warm golds and blackcurrant give a hint of warmth to this otherwise white room. Little candles and pictures blend in amongst the necessities like the radio.

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I painted the curtain rails and rings white, so that the pattern and colour of the curtains pop out.

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The large window cills have been left empty to let the light flood in, with the exception of a simple frame in one and a candle holder in the other.

The simple white bedside tables match the simple cottage style bed.

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Finally, the chest of drawers that is nestled in the corner alcove is dressed with family photos and a very special jewellery box. All these little trinkets make this calm, serene room very special.

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The breakfast part of my title today comes from this delightful make:

Strawberry breakfast broiche
Take a couple of small broiche rolls and slice in half.

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Wash and cut up some strawberries.

Pan fry the broiche in a little butter over a medium heat until golden brown.

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Pile the strawberries onto the toasted broiche and serve with vanilla or natural yogurt.

Now, I’d love to invite you to stay for b&b, but if I did that I’d have no where to sleep!

Melissa xx

Tasty Books #3 French Toast

It’s Sunday, I’m tired and I was hungry! I pulled out Rachel Allen’s Home Cooking book, which has a great breakfast section in.

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I stumbled her French toast recipe. The French term for this eggy bread creation is pain perdu –very fancy! This toast was perfect for using up some leftover bread that I had. Don’t get me wrong, I know how to make it without a recipe, but I love the idea of using cinnamon in the mix. Cook books are great for giving me little new ideas on what to add or change in recipes that I’ve cooked for years.

Cinnamon French Toast:

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25g butter
2 eggs
Ground cinnamon
2 tbsp milk
4 slices of bread
Maple syrup
2 bananas

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Heat up a medium frying pan, adding the butter. Meanwhile whisk the eggs, milk and cinnamon in a shallow bowl.

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Soak the bread in the egg mixture for a few seconds on each side and place in the hot pan.

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Cook for a minute or two until golden brown and place on a warm plate.

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I served mine with bananas and maple syrup!

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Melissa xx

Goan flapjacks?!

I brought some wonderfully sweet dried fruits back from Goa (India) last month.

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As well as buying dried mango and dried pineapple, which is nothing like the tasteless rubbish you can buy here, I got some dried gooseberries. They are much larger than the gooseberries here and quite delicious! They have the taste and texture similar to a dried apricot. I was amazed I liked them (when the nice man in the shop gave me one to try along with a dozen other bits….) because I can’t stand gooseberry pickle!

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With the weather as bad as ever, I decided to use the fruits to make some healthy (hmmm?) filling oaty flapjacks. I’ve adapted a Jamie Oliver recipe, he suggests 150g of dried cherries, apricots, cranberries or prunes.

Ingredients:
250g butter, plus extra for greasing
150g dried mango, dried pineapple and dried gooseberries
4 tablespoons golden syrup
200g brown sugar
350g oats

Preheat the oven to 150ºC/300ºF/gas 2, or turn the rayburn off! Lightly butter or line a 20cm x 30cm, 4cm deep baking tray. Chop the dried fruit into small bite size pieces.

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Put the golden syrup, sugar and butter into a large saucepan on a medium heat until the butter has melted and everything is bubbling and golden.

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Take the pan off the heat and stir in the oats and dried fruit.

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Pour the mixture into the baking tray and press it down with the back of a wooden spoon to make it smooth and flat or bang the tray off a hard surface.

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Bake in the hot oven for 40 to 45 minutes. Leave to cool in the tin for 15 minutes before cutting into portions with a sharp knife.
But don’t take the individual flapjacks out of the tray yet, you’re better off leaving them until they are completely cool then use a fish slice or spatula to get right down to the bottom of the tray and lift them out.

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Store in an airtight container until needed or just eat them all!

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Crumbly, yet firm and chewy!

Melissa xx

American Pancake Brunch

I used to make breakfast pancakes all the time on my days off before I moved into The Glen House. Then it all stopped….

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But inspired by everyone else blogging about them over the last few weeks, I just had to find it within me to give it a bash. Elaine’s Foodbod Pancakes and Dimple’s Shivaay Delights Cocoa Pancakes looked so yummmmy.

Drum roll please……. may I present the first pancakes in The Glen House (using Nigella’s recipe for yummy spongy American style pancakes, just like the old days)….

Ingredients:
1 tablespoon baking powder
1 pinch of salt
1 teaspoon white sugar
2 large eggs (beaten)
30g butter (melted and cooled)
300 ml milk
225g plain flour
butter for frying

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Place the flour, baking powder, salt and sugar into a bowl and make a well in the middle. Beat in the eggs, melted butter and milk, and transfer to a jug: it’s much easier to pour the batter into the pan from a jug!

Leave it alone for as long as you can, I can never manage more than about 15 minutes.

Melt a little butter in a pan, then pour or (or dollop) the mix in. I find small fist size pancakes are more manageable because these are thicker. Once they start to bubble on top, turn them.

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My Mother always taught me to use grease proof paper in between pancakes whilst they are staying warm…. And it works!

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I topped them off with blueberries, vanilla yogurt and maple syrup!

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YUMMY!!!!!!

Melissa xx