As most of my readers know ,I just love making Muffins.

My favourite book is “Muffins fast and fantastic” by Susan Reimer

After sampling a Muffin at a friends house, which was delicious,I asked about the recipe.

She showed me the book and I just knew I had to get it.

To my surprise I found it in a bargain book shop, so now it sits on my book shelf.

Tonight I finally found time to bake some …  so many new recipes to choose from, but we decided on the Crunchy Peanut butter Muffins.

They are a bit dry for my liking although  I may have over cooked them, but the Boys love them 🙂

While I am waiting to find the time to make this years Jam, I thought I would make some Lemon curd.

You only make this in a small quantity as it only keeps well for a month,although this will be lucky to last the week.

Its so easy to make,anyone could do it, you will need…

4 eggs

juice from 4 lemons

4oz butter

12oz caster sugar

Place all ingredients into a bowl, stand it over a pan of simmering water.

Stir until the sugar has dissolved and then continue heating and stirring until the curd thickens. (between 20 and 30 mins )

Strain the cooked curd through a fine sieve before putting into jars

A tip……  beat the eggs before adding to the bowl

In June I planted a crown of rhubarb in my garden.

After following strict instructions from my Dad, 4 weeks later it looked like this…

When I returned from my walking holiday in Les Gets it had more than doubled in size so it was time to cut and use the rhubarb.

Not bad for 10 weeks growth, so hoping it will do wonders next year.

I made Geoff a rhubarb and ginger crumble..

Borlotti Bean Goulash and cheese Dumplings.

1 onion chopped

2 carrots sliced

1 tsp caraway seeds

2 red pepper diced

8oz sweet potato cubed

2 tablespoon paprika

1 tsp cayenne pepper

1pt veg stock

2 tablespoon tom puree

140z can borlotti beans drained.

fry onion, carrot and caraway seed for 5 mins

add pepper, sweet potato, paprika and cayenne pepper and fry for another 3 mins.

stir in the stock, tom puree and beans then bring to the boil then cover and cook on low heat for 30 mins.

meanwhile make the dumpings…

3oz SR flour

2oz suet

1oz chedder cheese

salt

water.

stir all the ingredients together then add enough water to mix to a firm dough.

shape into 8 round balls.

add to pan and simmer for another 20 mins… 

it was really delicious even the boys cleared their plates. Maybe a bit spicy for us but would have been perfect for Geoff, shame he missed out this time , but it will be made again :-) 

A boring day today so I spent some time cooking……

Butternut squash and ginger soup

Apple sponge

A healthy vegetable quiche made with no pastry

To make the quiche you need…..

courgette

pepper

onion

mushrooms.

Dry fry them all till just soft, then add to baking dish.

Mix a small tub of cottage cheese with 3 or 4 eggs then stir into vegetable mixture.

Grate a little cheese on top then bake in oven for aprox 20 mins or until set.

Oven temp 200

Very low fat and healthy tastes good too  .

Just for Welshcakes at Sicily Scene.

A giant 8 inch Yorkshire pudding… that can be filled with almost anything.

It would be perfect for her Agnello Della Nonna or her Pollo Ai Datterini

20 Rhubarb and Ginger Muffins.

They smell delicious…..

Will let you know what they taste like later 🙂

This time Lemon and Poppy seed, with a lemon glaze topping.

First time I used this recipe, they taste very nice but would like them to taste more lemony.

Maybe I should try this next time I make them.