Affogato - A coffee-based dessert/breverage

I do like my sweets. And Affogato is one of the most easiest things one can make with very few ingredients and in a very short time!

it is a coffee-based beverage. It usually takes the form of a scoop of vanilla gelato or ice cream topped with a shot of hot espresso. Some variations also include a shot of Amaretto or other liqueur. Mine is inspired by Jamie Oliver and includes Scottish Short breads and cherries!

Ingredients :

4-5 Crushed Short Breads in chunks

Half a small jug of instant hot coffee with 3 tsp of sugar

Grated dark Chocolate

Good quality Vanilla ice creme

Canned cherries

AFFOGATO: Crumble the shortbread biscuits into the bottom of 4 espresso cups. Drain the cherries and divide them between the cups.

Bash the bar of chocolate up and add a few chunks to each cup. Add two scoops of Vanilla Ice Creme and top it off with the hot instant coffee and serve immediately!

I must say if I do have a bottle of Baileys or Irish Creme lying about, i never miss the chance to add a generous slurp to my glass or mug - it make it that one bit special - very special indeed :-)

Chocolate, cherries and vanilla - Match made in heaven - give it a try you will love it !

Baked Eggs - A must try!

One of my favourite things to do over the weekend is watch the Good Food Channel. On Saturday while watching Ian Garten’s show I saw her making this baked egg recipe and I tried it on Sunday. It is absolutely delicious and so easy. It takes minutes to prepare and leaves you with a warm comforted feeling. Perfect for breakfast or brunch!

Ingredients

• 1/4 teaspoon minced fresh garlic
• 1/4 teaspoon minced fresh thyme leaves
• 1/4 teaspoon minced fresh rosemary leaves
• 1 tablespoon minced fresh parsley
• 1 tablespoon freshly grated Parmesan
• 6 extra-large eggs
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper
• Toasted French bread or brioche, for serving

Directions

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Ayush Kejriwal

Ayush’s Vegetable Biryani – A cheat’s version :- )

I know I have been very lazy and not updated my blog for a while so here it is –  a fantastic vegetarian biryani  - easy, delicious and very fattening :- ). My whole house smells like a wee Indian takeaway!

Apparently, the proper Mugal style Biryani takes hours to cook – so this is my take on it – as I have a life and and I would never spend more than 45 minutes in a kitchen – which included my preparation time and cleaning!

Ingredients

1. 275g basmati rice
2. 40g ghee ( clarifies butter – easily available in major supermarkets in the World food section)
3. 1 large onion, finely sliced
4. 2 garlic cloves, crushed
5. Thumb-size piece of fresh ginger, grated
6. ½ tsp ground turmeric
7. 1 tsp mild chilli powder
8. 1 tsp ground coriander
9. 500g mixed vegetables, prepared and cut into small pieces (I used cauliflower, red pepper, green beans and mushrooms)
10. 6 cardamom pods, cracked
11. 6 cloves
12. Small handful fresh coriander, to garnish

Method

1. Rinse and soak the rice in cold water for 30 minutes.
2. Meanwhile, heat the ghee in a wide, deep flameproof casserole with a tight-fitting lid over a medium-high heat. Add the onion and cook, stirring, for 10 minutes. Add the garlic, fresh ginger and ground spices and stir for 2 minutes. Stir in the vegetables and 150ml water, cover and cook gently for 3-4 minutes. Season with plenty of freshly ground black pepper and set aside.
3.  Preheat the oven to 150°C/fan130°C/gas 2. Drain the rice. Bring a large pan of salted water to the boil, add the rice and whole spices and simmer for 5 minutes. Drain and gently fold into the onion and vegetable mixture in the casserole – don’t over mix as you want some rice to stay white and some to be streaked with turmeric.
4. Place the casserole back over a high heat, cover and cook for 1 minute to build up steam. Transfer to the oven for 15 minutes, until the rice and vegetables are tender.
5. Divide the biryani between bowls, garnish with fresh coriander and serve with some mango chutney and poppadoms.

Bean Cutlets

Since I slept for almost 13 hours on my flight yesterday I was awake most of the night and decided I best make something nice for my lunch today. So here it is

a healthy and protein rich cutlet made with red kidney beans (rajma) that I use as a filling in sandwich. Try this for a healthier version to the regular all potato / bread cutlets, this one does not compromise on taste and it is quick and simple too.

Ingredients

1 cup red kidney beans soaked for about 8 hours with a pinch of soda (soda is optional)

4 small potatoes

2 cups mixed vegetables ( I used a mixture of beans, carrots and peas)

4 slices of bread (powdered in a spice grinder to a coarse mixture)

1/4 cup semolina

1/2 tsp red chilli powder (optional) (or according to taste)

1/2 tsp garam masala

salt according to taste

1 tbsp oil

1 tsp cumin seeds

Grind together

4 green chillies

handful of cilantro (coriander leaves) cut fine

1 inch piece ginger

Cook potatoes with skin either in the pressure cooker or stove top or microwave until soft and keep aside.

When the potatoes are cool, peel potatoes, mash them and keep aside.

Grind together green chillies, handful of cilantro and ginger until it becomes a fine paste.

In a heavy bottomed pan heat oil and add cumin seeds to it. When cumin seeds begin to splutter add the mixed vegetables to it,add salt to taste, chilli powder, garam masala, sprinkle a few drops of water and cook on a low flame until it is soft.

Add mashed potatoes to the cooked vegetables and mix well.

Add cooked red kidney beans to this mixture and mix well. Using the back of your spatula or a potato masher, mash the mixture gently until most of the vegetables, beans and potatoes get mashed.

Add bread crumbs and semolina to this mixture and mix well.

Cool slightly and form lemon sized balls and flatten it slightly.

Heat a flat pan/ griddle/ tawa on medium high, place the flattened cutlets on them and add a few drops of oil around the cutlets. Turnover and fry the other side similarly.

Serve hot with ketchup as a snack or use the cutlets in your burger or sandwich or serve as an appetizer.

Frozen Watermelon Daiquiri

I love watermelons - last week I got a big one from Tesco - but unfortunately it was not as nice and sweet as I wanted it to be. I happen to find a half a bottle of rum in the kitchen cupboard and thought I best use that and the watermelon to make this cocktail - loved it especially as it was mid week - hmm non non mon

 

Ingredients

• 2 cups of watermelon, roughly chopped and seeds removed
• 100ml white rum
• juice of half a lime
• 4 tbsp caster sugar
• ice (enough to fill your blender) 

1. Daiquiri: Place the watermelon, rum, lime juice, caster sugar and enough rice to fill the blender to the top. Blend the ingredients until smooth.
2. To Serve: Serve the daiquiris in tall glasses garnished with a wedge of watermelon and a sprig of mint.

 

Goan Vindaloo

One of my favourite potato recipe!!

Ingredients

1 kg. diced potatoes

1 tbsp coriander seeds
1 tsp. cardamom seeds
1 tsp. whole black peppercorns
12 nos. whole cloves
1tbsp. chilli powder
4 cinnamon sticks
2 tsp. fenugreek seeds
2 tsp. ginger, fresh, minced
2 tsp. cumin seeds

2 tsp. mustard powder
2 tsp. turmeric powder
2 tsp. salt
2 tsp. garlic, minced
1 cup vinegar, or cooking wine

4-6 tblsp vegetable oil
2 onions medium chopped
4 bay leaves
300 ml. water

Method

Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a fry-pan on low heat.

Put these roasted spices in a  blender along with  mustard, turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add little water if necessary.

Marinate the potatoes in this vindaloo sauce for in a non-metallic bowl.

Heat oil and saute bay leaves and onions until soft.  Remove and set aside.

Now fry the marinated potatoes for a few minutes, adding more oil if necessary
Add the remaining vindaloo sauce, sauted onion, and water.

Simmer till the potatoes are tender (stirring well) and the curry is thick. Add salt and chilli to suit your taste if necessary. 

Garnish with fresh coriander leaves and serve with steamed Basmati rice. 

Chocolate cake, flavoured with Tia Maria coffee liqueur

A bottle of Tia- Maria has been lying about in my cupboard for a while and this weekend I decided to use it - I had come across this recipe while shopping at Waitrose on Saturday and made this delicious Tia-Maria flavoured chocolate cake ! And I have to say it was absolutely delicious - the recipe said serves 10 but I thought it was enough only for 2 ( very greedy - I have eaten more than half in just 1 day - out of 10 slices only 4 is left :-)

A very special chocolate cake, flavoured with Tia Maria coffee liqueur. Serve with tea or coffee or as a dessert. Pure bliss !

Ingredients

The icing:
200g  chocolate
675g icing sugar
25g butter, melted
5tbsp milk

The ganache:
3tbsp Tia Maria
25g caster sugar
250ml double cream
2 medium egg yolks
225g  Plain Continentan Chocolate

The sponge:
175g Plain Continental Chocolate
6tbsp Tia Maria
6 medium eggs, separated and 2 medium egg yolks
175g Olivio spread
175g caster sugar
75g Self Raising Flour, sifted
75g ground almonds

Method

1. Grease and line a 23cm deep, loose-bottomed cake tin with greaseproof paper.
2. Melt the chocolate with the Tia Maria in a bowl over a saucepan of simmering water.
3. Cream the Olivio with the sugar until light and fluffy, then gradually beat in the egg yolks. Cool the melted chocolate slightly and beat into the egg mixture.
4. Fold in the flour and almonds. Whisk the egg whites and fold into the sponge mixture with a metal spoon.
5. Pour the mixture into the prepared cake tin and bake in a preheated oven at 180°C, gas mark 4, for 40-45 minutes. (To make sure the cake is cooked insert a small knife or metal skewer into the centre of the cake - if it comes out clean it is cooked). Leave the cake to cool before removing from the tin.
6. To make the ganache, melt the chocolate with half of the cream in a small bowl over a saucepan of simmering water. Whisk together the egg yolks and sugar and add to the chocolate mixture. Add the remaining cream, and allow to cool.
7. Cut the cake carefully into 3 even horizontal slices. Brush one side of each slice with 1tbsp Tia Maria and spread with the ganache. Layer together.
8. To make the white icing, mix together all the ingredients, except the chocolate, until smooth and spreadable, adding a little more milk if it is too thick. Spread over the top and sides of the cake, making sure it is completely covered.
9. Coarsely grate the chocolate and place in the freezer for a few minutes to firm up. Coat the cake with the grated chocolate.

Potato Rosti

POTATOES - I love them and am sure most of you do as well -  This recipe is from a Italian friend of mine - I have tried it a lot if times as was only satisfied with it yesterday. So i guess now I safely say I have mastered it. There are many ways to rosti a potato – purists would have you boil them first and leave to rest overnight before peeling and grating; others would urge you to add egg or flour to bind the mixture.

 

Ingredients

• starchy potatoes – 1 kg
• butter – 100g
• s & p
• sauted onions and chopped corriander

Coarsely grate the potatoes and place in the centre of a (preferably clean) tea towel.

Bring together the corners of the tea towel and twist as tightly as you can to remove all the water possible. Repeat this squeezing with a second dry tea towel.

Place in a bowl and season well with salt and pepper.
(At this stage you could add grated onion and/or fresh herbs)
Now to the most important decision – whether to make one big fat rosti, or several smaller, thinner ones.
Melt some of the butter in a large heavy frying pan and once the buttery foam has subsided spoon in the potato to form several cakes – use those fancy metal rings if you are feeling chefy. Compact each rosti with the back of a spatula.
Cook on a lowish heat for 7-10 minutes or until the underside is golden brown and crispy. Flip over (add more butter if necessary) and repeat for a further 7-10 minutes.
Serve with what ever takes your fancy.
If making one big fat rosti use a 9 inch diameter pan and cook for a bit longer.
I had mine with a spicy tomato chutney and a green spinach salad !!

Ayush Kejriwal

Polish beetroot soup

You will either love this or hate it - mostly the latter I suspect, because in this country people have a surfeit of it doused in strong vinegar. But I love its earthy charm and distinctive flavour. It makes wonderful soup, and this one is Polish in origin and especially good. Although the soup is a dazzling colour, you won't want your hands to match it, so it's best to wear gloves while you're handling it

450g beetroot
15g butter
110g chopped onions
Salt and freshly ground pepper
1 litre chicken or vegetable stock (or 850ml stock and 150ml creamy milk) Chive cream

Chive cream
4-6 tbsp sour cream or crème fraîche
1-2 tbsp finely chopped chives

Method

1. Wash the beetroot carefully under the cold tap. Don't scrub, simply rub off any earth with your fingers. Don't damage the skin or cut the ends or it will bleed its colour during cooking. Put the beetroot into a pan, cover with water, bring to the boil, then reduce the heat and simmer, covered, for anything from 20 minutes to 2 hours depending on their size and age. The beetroot are cooked when the skins rub off easily. When cool enough to handle, rub off the skins and chop the beetroot.
2. Melt the butter in a heavy-bottomed saucepan over a medium-low heat. When it foams, add the onion. Season well, stir, then cover with a 'lid' made from baking parchment, putting the paper right on top of the onions. Cover the pan, turn the heat low and sweat over a gentle heat for 10 minutes. Meanwhile, bring the stock to the boil.
3. Add the beetroot to the onions with the stock. Season, then purée. Reheat, adding more stock or milk if you like, and adjust the seasoning.
4. Serve garnished with swirls of sour cream and chopped chives.

Egg Curry

I love eggs!!  This curry is delicious. Fantastic on cold wintry days when one is enjoying beside the fire watching East Enders - my idea of heaven :-)

 

4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer/ or sauted peppers

Preparation:

• Remove the shell of boiled eggs & keep aside. If using Paneer  cut into cubes and fry till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a  mixer or chopper.
• Heat oil in a kadhi or wok  and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry  till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas/ sauted peppers and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

 

Potato dauphinoise

This is one of Gordon Ramsay's recipe and I love it - Was a perfect treat for me last night after the horrendous fall :-)

For this creamy potato dauphinoise gratin, you need to buy a waxy variety that will retain its texture as it absorbs liquid. A traditional gratin is cooked entirely in the oven, but I prefer to simmer the potatoes first in milk on the hob, then finish the dish in the oven. This method cuts the cooking time and gives you a more dependable result. The potatoes should be of a similar size.

600g waxy potatoes (such as Maris Piper)
350ml milk
350ml double cream
1 large garlic clove, sliced
1 thyme sprig
1 bay leaf
90g Gruyère cheese, grated
Sea salt and freshly ground black pepper

1 Preheat the oven to 200C, Gas 6. Peel the potatoes thinly, then slice evenly into 1cm slices. Bring the milk and cream to the boil in a large saucepan and add the garlic, herbs and seasoning. Simmer for a couple of minutes.
2 Slide the potatoes into the pan and stir gently. Simmer for about 7 minutes until the potato slices are only just tender; they should hold their shape and retain a bite. Drain the par-cooked potatoes in a colander over a bowl to catch the milk.
3 Layer the potatoes in a shallow ovenproof dish, sprinkling two thirds of the cheese and seasoning in between the layers. Trickle a little of the saved milk over each layer too.
4 Pour a little more of the milk around the sides, but not too much - just enough to moisten. Sprinkle over the last of the cheese.
5 Place the dish in a shallow roasting tin and bake for about 10-15 minutes or until the cheese is beginning to bubble and turn golden brown. Allow to stand for 10 minutes before serving.

Ayush's Banoffe Pie

Banoffe Pie - I am not very keen on fruits but bananas are manageable (only in a pie). I had found this recipe on the internet ages ago but had never had a chance to try it - so yesterday to cheer myself up after being miserable in the snow for the last few days I gave it a shot and my my it was delicious. I have already scoffed off more than half of it!!!

• 300g oaty biscuits (Hob Nobs are good)
• 60g butter , melted
• 397g tined Caramel
• 3 large bananas, sliced
• 350ml double cream
• 1 tbsp icing sugar
• 100g dark chocolate

1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer. Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate.
2. Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream and sugar together to form soft peaks and spread over the bananas. Melt the chocolate in a microwave or in a bowl set over, not in, a pan of simmering water. Allow to cool slightly, before drizzling over the cream.

Baked Okra with Cheese

Well this is for all my friends who have been asking for more vegetarian recipes. Well I love okra and this recipe is very easy to prepare and does not take very long  I always eat this as a starter and it is absolutely delicious, Try it and let me know how you get on!!

 

 

2 (10 oz.) pkg. frozen whole okra, partially thawed
Salt and pepper to taste
1 1/2 tsp. butter
1 1/2 c. shredded Cheddar cheese

 

Place okra in a single layer in a greased baking dish. Sprinkle with salt and pepper, dot with butter.cover tightly with foil. Bake at 375 degrees for 1 hour. Remove foil. Place under broiler until brown. Sprinkle with cheese. Cover with foil and bake for 10 minutes

Greek Roasted Vegetables with Halloumi

Halloumi - a delicious cheese from Cyprus goes fantastically with roasted vegetables. I call this recipe Greek, but it is kind of my idea of Greek - it is also based on Nigella Lawson's Potato and Halloumi bake.

 large chunks and wedges:

• 1 x large white onion
• 1 x red onion
• 1 x large bulb of fennel
• 1 x large red pepper
• 2 x large baby aubergines
• 1 x large courgette

• about six whole cloves of garlic (unpeeled)
• a handful of fresh mint
• lots of black pepper

generous glug of olive oil and mixed it all up to coat the veg.
No salt because it turns the veg mushy and the Halloumi is already salty.
put it in an oven preheated to 200C and leave it there for about 45 mins to an hour.
When it comes out  squeeze some lemon juice over it, finely slice the
Halloumi and put a layer all over the veg and then put it under a very
hot grill. Add a bit more mint as well and serve it with brown
pittas.
The left overs will probably make a nice salad for tomorrow.

Watercress Soup

Now this may should weird but I find nothing more relaxing than coming back from work and making a nice delicious meal for myself. It may sound weird but that is my idea of perfect bliss. Last few days the weather has been horrible here in Glasgow - it has been raining constantly and the wind has broken my brand new umbrella :-). Last night I decided to make this delicious watercress soup and baked my home made carrot and chilli bread. I will post the carrot and chilli bread later in the mean time try this!!

1 Onion, peeled and roughly chopped
25g butter
250g potatoes, peeled and diced
600ml chicken stock
2 x 85g bags of watercress, roughly chopped
50ml cream
a little milk if needed
salt and black pepper

In a large pan, cook the onion in the butter until soft but not browned.

Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes). When potatoes are almost cooked, add the watercress (try to allow not longer than 5 minutes cooking time for the watercress). Liquidise, add the cream. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.

Chocolate Ricotta Muffins

This is one more recipe I tried from the book from the library and absolutely loved it !!! Ricotta is a sweet, moist and grainy soft textured cheese that gives these Chocolate Ricotta Muffins a cheesecake-like taste and texture. They provide a double dose of chocolate; one from cocoa powder and the other from chocolate chips. 
1 cup ricotta cheese
2 large eggs
1 1/3 cup (320 ml) milk
1 tablespoon pure vanilla extract
4 tablespoons (57 grams) unsalted butter melted and cooled
2 cups (260 grams) all-purpose flour
1 1/4 cups (250 grams) granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup (60 grams) Dutch processed cocoa powder, sifted
1 cup (170 grams) semisweet chocolate chips
 Preheat oven to 350 degrees ). Place rack in the middle of the oven. Line 16 muffin pans with paper liners or spray with a non stick vegetable spray.
In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the milk, vanilla extract, and cooled and melted butter, mixing well. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder. Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in the chocolate chips. Do not over mix this batter or the muffins will be tough when baked.  
Divide the batter amongst the 16 muffin cups using two spoons or an ice cream scoop.
Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool.

Warm Puy Lentil Salad with Baby Spinach and Goat's Cheese

I love the way Lentils are used in Europe in salads - I had only tasted lentils in the form of Dhal ( curry ) but after being here for 6 years now I have tried them in many variations and this one is my favourite. Try it.

200g  peppers
225g   Puy Green Lentils
4 tbsp Extra Virgin Olive Oil
1 red onion, sliced
2 tbsp Balsamic Vinegar
1 tbsp fresh lemon juice
1 tsp English mustard
225g baby spinach
100g pack  Goat's Cheese, roughly chopped

1. Preheat the grill to high. Place the whole peppers on a baking sheet and place under the grill. Cook until the skins are blackened, turning occasionally. To remove the skins easily, place the hot peppers in a clean plastic food bag and seal immediately until cool enough to handle. Remove and peel the skins. Cut off the tops, deseed and cut into bite-sized pieces.
2. Cook the lentils according to the pack instructions for about 15-20 minutes, until just tender. Drain, return to the pan and cover to keep warm. Meanwhile, heat 1 tablespoon of the oil in a frying pan and fry the onion for 4-5 minutes until softened. Remove from the heat and stir in the peppers.
3. Whisk together the remaining oil, vinegar, lemon juice and mustard and season well. Stir the onion and peppers into the lentils and pour the dressing over.
4. Arrange the spinach spoon over the lentils and top it up with a little goat's cheese. Serve immediately.

Cheese and Chutney muffins

I just can't stop baking. loving my new baking tins. Last night tried this delicious recipe from a cook book I got from the Library. I used tomato and chilli chutney you can use any flavour you like. They are delicious you have to try them, I am eating one just now. I deal for freezing to - I made a batch of 12 and have frozen 6.

 

2 cups self-raising flour

1 teaspoon baking powder

3/4 cup milk

1/2 cup olive oil

2 lightly beaten eggs

2/3 cup finely grated parmesan

salt and cracked black pepper

3 tablespoons tomato and chilli chutney

 

Preheat oven to 190°C. Spray a 12 x 1 1/2 tablespoon-capacity mini muffin pan with a little oil spray. Set aside.

1. Sift flour and baking powder into a large bowl. In a separate bowl, combine milk, olive oil and eggs and add to the flour mixture. Add parmesan and salt and cracked black pepper, folding gently until just combined.
2. Place a spoonful of mixture in each muffin hole, coming about 3/4 of the way up the side of each hole. Make a little well in the centre of each muffin hole and divide tomato chutney between each hole. Using a skewer, gently swirl the chutney into the muffin mixture.
3. Bake for 10 minutes or until golden and cooked through. Turn out onto a wire rack to cool and repeat with remaining muffin mixture.

Baked mushrooms stuffed with ricotta

This is funny -  when I was 12 a doctor wrongly told my parents that I was allergic to mushrooms because of which I did not get a chance to try mushroom until much later in my life. Undoubtedly when I did try it - I fell in love with it completely and do like it any many forms. This baked mushroom and ricotta recipe is one of my favourites - an old classic we've all tried at some point. I used big wild mushrooms but you can use any kind.. Small Portobello or field mushrooms will work well too. You can serve this as a starter or as little antipasti munchies.

Ingredients:

100g good crumbly ricotta cheese
zest of 1 lemon
1 fresh red chilli, deseeded and finely chopped (to taste)
sea salt and freshly ground black pepper
2 tablespoons finely chopped fresh oregano or marjoram leaves
a good handful of freshly grated Parmesan cheese, plus extra for sprinkling
4   mushrooms, brushed clean
extra virgin olive oil
a handful of rocket or soft leafy herbs

 

Preheat your oven to 220ºC/425ºF/gas 7. Put your ricotta into a bowl with the lemon zest, chilli and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan.

Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray so that they can be filled with the fantastic ricotta mixture. Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden –about 15 minutes. Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.

 

I ate mine with some wild rice and a green spinach salad!!

Avocado, Red Onion & Orange Salad

 This is a nice salad for winter and a good opener for a heavy meal.

Serves: 2

For the salad, combine:

• 1 small head lettuce, torn
• 1 orange, segmented
• 1 avocado, cubed
• ½ cup walnuts, toasted and chopped
• 1 finely chopped red onion

For the dressing, mix:

• 1 tbsp. orange juice
• ½ tsp. orange zest
• 1 tbsp. lemon juice
• 2 tbsp. walnut oil
• plenty of ground pepper