Blueberry Muffins

Home Kitchen

In my home kitchen there is always fresh fruit and that is the great thing about me coming home.  They may not be much in the fridge but there is always some sort of fruit available.  Putting fruits into muffins is not exactly healthy but it does cheer you up if you need serious comfort within reason.  Almonds were originally used in the recipe but I found there wasn’t enough so if you want a bigger almond taste I would suggest adding a little almond extract as well as chopped almonds. These muffins are nut free.

This recipe was adapted from The Low – Fat Cookbook (Bay Books, 2003).

Ingredients:

250g self – raising flour, 60g caster sugar, 250ml skimmed milk, 1 lightly beaten egg, 1 tsp vanilla essence, 2 tbsps margarine, 200g blueberries.

Method:

1. Sift the flour into the large bowl.
2. Stir in the sugar and make a well in the centre.
3. In a jug combine the skim milk and egg, vanilla and butter melted.
4. Pour into the well and mix until well combined.
5. Fold in the blueberries.
6. Place the muffin cases in a baking tray and divide the mixture.
7. Pre heat the oven at 180 degrees C.
8. Bake the muffins for 25 minutes and leave for 5 minutes to cool before turning onto a rack.

Naan Pizza (Dream 8)

Cheating

I had a dream that the love of my life was cheating on me.  You can’t let a man go hungry… so… If your man cheats on you before he goes make him a  meal that doesn’t require much effort like this tasty but fake ass pizza.

This recipe was taken from Good Housekeeping Magazine (June, 2013).

Ingredients:

2 plain naans, 2 tbsps caramelised red onion, 50g soft cheese crumbled, 75g cherry tomatoes (quartered), 2 fresh thyme sprigs, small handful of rocket, extra virgin olive oil to drizzle.

Method:

1. Pre heat the oven to 220 degrees C.
2. Put the naans on a baking sheet then spread over the onion chutney.
3. Dot over the goat’s cheese tomatoes and thyme and season with ground black pepper.
4. Cook in the oven for about 10 minutes until the cheese has softened and the pizza is piping hot.
5. Garnish with the rocket and drizzle a little oil on top.

Fennel Beans and Chicken Soup (Dream 7)

Serious Running

In my dream I was running and running and running.  I do not think I was trying to loose weight I guess I was just having a Forest Gump moment.  When I woke up I felt like cooking chicken for dinner.  I noticed that my mummy had been working out so it was agreed this soup would be a great easy going lunch.

This recipe was taken from Good Housekeeping Magazine (May, 2013).

Ingredients:

1 tbsp vegetable oil, 6 skinless chicken thigh fillets (sliced), 1 large fennel bulb (roughly chopped), 2 leeks (sliced), 1 litre chicken stock, 410g canellini beans (drained), 1 courgette (freshly chopped), large handful fresh tarragon (chopped).

Method:

1. Heat the oil in a large casserole dish over a high hob heat.
2. Fry the chicken until golden.
3. Remove the chicken from the pan and set aside.
4. Discard most of the oil and return the pan to the heat.
5. Add the fennel, leeks and gently fry until soft for about 10 minutes.
6. Add a little water if the pan looks dry.
7. Return the chicken to the pan and then pour in the chicken stock.
8. Bring up to the boil, cover and simmer for 5 minutes.
9. Stir in the beans and chopped courgette and heat through.
10. Stir through the tarragon and check the seasoning.
11. Serve as it is or with bread.

Raspberry Upside Down Cake (Dream 6)

Raspberries 

I had a wonderful dream that I was eating raspberries.  That was it.  It doesn’t sound like much but considering I have been having dreams lately with death and fear and things which just aren’t oogly this dream was pretty darn lovely.  The sun is shining and I’m eating strawberries naked.  Best.  Spring night ever.  Raspberry upside down cake.  It’s so beautiful.  Enjoy!

This recipe was taken from Good Housekeeping Magazine (December, 2013).

Ingredients:

For the Raspberry Layer: 50g butter, 125g caster sugar, 250g fresh raspberries.  For the sponge: 150g butter, 150g caster sugar, 3 medium eggs, 200g self raising flour.

Method:

1. Pre heat the oven to 170 degrees C.
2. For the raspberry layer, put the butter in a 10 inch ovenproof frying pan.
3. Melt the butter in the pan over a medium high hob heat add the caster sugar, stirring to mix and cook for a minute.
4. Remove the heat, then scatter in raspberries so that they cover the base of the pan in an even layer.
5. To make the sponge, in a large bowl beat the butter until soft.
6. Add the sugar and beat until pale and fluffy.
7. Beat the eggs in one at a time then stir in the flour.
8. Spoon the sponge mixture over the raspberries in blobs then carefully spread it out over the fruit in the pan.
9. Cook in the oven for 45 minutes or until the sponge feels set.
10. Take the frying pan out of the oven and allow to sit for 2 minutes.
11. Place a serving plate on top of the pan and flip it over
12. Lift off the pan to reveal the pudding.

Turkey Puff Pie (Dream 5)

Feathers

Part of my dance costume includes feathers,  after all my name is ‘Birdspeed’.  So before I went to sleep that night I was designing costumes and fun outfits, just playing around.  Then later that night in my dreams,  I was in a room collecting different turkey feathers in all of these beautiful colours. I suddenly wondered what exactly happened to the turkeys.  Wouldn’t it be a shame if they all went to waste?  So here is a meal that at least solves that problem.  Turkey puff pie that’s super easy and much tastier than the frozen ones.

This recipe was taken from Good Housekeeping Magazine (December, 2013).

Ingredients:

75g butter, 1 large onion (peeled and finely sliced), 250g chestnut mushrooms (finely sliced), 500g turkey breast steaks (cut into bitesize pieces), 150g frozen peas, large handful fresh parsley (roughly chopped), 50g plain flour, 500ml chicken stock, 1 1/2 tbsps wholegrain mustard, 200ml double cream, puff pastry, 1 medium egg (lightly beaten).

Method:

1. Preheat the oven to 200 degrees C.  (Closer to the time when chicken pie is ready to cook)
2. Melt 25g of the butter in a large deep frying pan.
3. Gently fry the onion until soft.
4. After about 10 minutes turn up the heat to medium high, add mushrooms and turkey, cook until the mushrooms are tender and meat is cooked through.
5. Stir through peas, parsley and some seasoning.
6. Empty into an oven proof dish.
7. Rinse pan then melt the remaining butter over the medium heat.
8. Whisk in the flour and cook for 1 minute.
9. Take off the heat and gradually whisk in stock until smooth.
10. Return pan to heat and cook, whisking, until thickened.
11. Whisk in mustard and cream.
12. Bubble for 1 minute and check seasoning.
13. Pour the sauce over the filling, stir to combine.
14. Lightly flour a work surface and roll out pastry large enough to make a topping.
15. Lay the top of the filling, crimp edges and trim any excess.
16. Brush with the egg.
17. Cook in the oven for 30 minutes until the pastry is golden and filling is piping hot.

Spaghetti Bolognese (Dream 4)

Hair 

I had a beautiful dream about my dreadlocks.  They grew long and beautiful.  Strong but still maintaining their spaghetti  sized shape.  \so you can imagine what food reminded me of this dream.  Yup good old Spaghetti.

This recipe was taken from Good Housekeeping Magazine (October, 2014).

Ingredients:

150g pacetta, 1 tbsp olive oil, 1 large onion (peeled and diced), 1 stick of celery (chopped), 1 large carrot (peeled and sliced), 2 cloves of garlic (peeled and crushed), 2 tbsps tomato paste, 500g steak mince, 150ml whole milk, 200ml white wine, 800g chopped tomatoes, 1 tsp dried oregano, 450g dried spaghetti, 6 tbsps parmesan.

Method:

1. Gently dry fry the pancetta in a large pan with a lid; do not cover.
2. When golden scoop out with a slotted spoon and set aside.
3. Add oil and onion to pan with a pinch of salt.
4 Cover and fry gently for 10 minutes stirring halfway until softened.
5. Add celery and carrot and 2tbsps water.
6. Cook, covered, for 10 minutes until the veg is tender.
7. Increase the heat slightly and add the garlic and the tomato paste and fry for 1 minute.
8. Season mince well then add to the pan breaking up with a wooden spoon and stir until evenly browned.
9. Pour in the milk and return the pancetta.
10. Simmer for 5 minutes until the sauce just coasts the meat.
11. Pour in the wine and simmer for another 5 minutes until reduced by half.
12. Add tomatoes and oregano, cover and simmer for 30 minutes until the meat is tender.
13. About 10 minutes before being ready to serve cook pasta according to the instructions.
14. Serve with the sauce on top and sprinkle about 1 tbsp of Parmesan over the top.

Loaded Chilli Potatoes (Dream 3)

School Dinners

So I am in a school and I have been assigned to come up with a dish that uses all of the kids’ favourite ingredients but had to be healthy as there was a serious obesity epidemic.  The children were getting fatter in front of my eyes so I had to think of something fast.  Fast to make, and loaded with their favourite foods.  Loaded Chilli Potatoes1  It was perfect.  Like Nacho’s but freshly homemade and seriously reduced fat content.  I don’t know if I did enough but at the end of the dream I ordered 5000 potatoes.

This recipe was taken from ‘Good Housekeeping Magazine’ (2014)

This recipe serves 4.

Ingredients:

4 large baking potatoes, 1 tbsp olive oil, 1 onion (finely chopped), 1 garlic clove (peeled and crushed), 1/2 tbsp chilli powder, 400g beef mince, 2 x 400g chopped tomatoes, 1tbsp tomato puree, 1/2 tsp cocoa powder, Worcestershire sauce, large handful of coriander (chopped), Greek yoghurt to serve and mature grated cheese to serve.

Method:

1. Pre heat the oven to 200 degrees C.
2. Pierce potatoes all over with a fork.
3. Microwave on high for 15 minutes before transferring to the oven for 10 minutes to crisp up.
4. Heat the oil in a large pan over a medium heat and fry the onion.
5. After about 8 minutes when softened, stir in the garlic, chilli powder and mince to brown all over for 5 minutes.
6. Stir in the tomatoes, kidney beans, tomato puree, cocoa powder and Worcestershire sauce.
7. Bring to the boil then simmer for 10 minutes.
8. All it to reduce slightly and stir in most of the coriander and season to taste.
9. To serve cut a cross at the top of the potatoes.
10. Top with the beef mixture, Greek yoghurt, cheese and the remaining coriander.

Vegetarian Lancashire Hotpot (Dream 2)

Stuck in England

I had a dream where I was stuck in England.  I was at an airport and all of the planes had been cancelled.  All there was to eat in the airport was red meat so I had to run away because the people did not like vegetarians.  This recipe is a vegetarian version of a meat classic ‘The Lancashire Hotpot’.  It is my way of saying “You meat eaters can’t keep me down.”

This recipe was adapted from ‘The Low Fat Cookbook’ (Bay Books, 2003).

Ingredients:

400g quorn mince, 3 tbsps plain flour, 30g butter, 4 potatoes (thinly sliced), 2 large onions (peeled and sliced), 2 carrots (peeled and chopped), 440ml vegetable stock, 200g button mushrooms (sliced), 2 tsps chopped fresh thyme, 1 tbsp Worcestershire sauce.

Method:

1. Heat the butter in a large frying pan.
2. Cook the mince and place the mince at the bottom of a heatproof dish.
3. Layer the potato slices on the mince.
4. Add the vegetables to the pan and flour and stock.
5. Bring to the boil continuously stirring.
6. Add the salt, pepper and sauce.
7. Reduce the heat and leave to simmer for 10 minutes.
8.  Pour into the casserole dish.
9. Layer the rest of the potato over the top.
10. Cook and cover for 1 1/4 hours at 160 degrees C.
11. Remove the lid and cook for 30 minutes until the potatoes are browned.

Ultimate Cereal Bar (Dream 1)

Marathon

I had a dream where I was in the middle of no where, it was a dessert.  I could see various trees and cattle in the distance but the scenery switched the distant life stock or monuments depending where I turned and the angle I stared into the distance.  The entire dream consisted of me running, just wondering.  It is like I was a character in a play station game and the player controlling me was totally lost.  I woke up with my mind exhausted and I felt that morning a real need to run.  Cereal bars are quite expensive so I tend to make my own.  These cereal bars only have 4g protein and 2g fibre but they are pretty yummy and get the job done.

This recipe was adapted from Good Housekeeping Magazine (January, 2014).

Ingredients:

225g jumbo rolled oats, 75g sunflower seeds, 100g dried fruit, 50g roughly chopped almonds, 25g sesame seeds, 75ml sunflower oil, 75g runny honey, 50g of light muscavado sugar.

Method:

1. In a large bowl stir in the first 5 ingredients.
2. Heat the rest of the ingredients in a small pan and stir together continuously to the boil.
3. Add the hot liquid to the dry mixture and mix.
4. Mix well and tip into a square tin lined with baking parchment.
5. Press firmly and level the top with the back of a spoon.
6. Bake at 170 degrees C for 30 – 35 minutes.
7. Leave to cool completely in a tin before cutting into rectangles or squares.

Spinach Puffs

Healthy Inside

I recently watched a program which highlighted that it was possible to be slim and still unhealthy.  So it doesn’t matter how good you look on the outside you have to look good on the inside.  This made me reflect on the fillings of foods and pastries in particular don’t have to just be a load of unhealthy gloops in the middle.  I found this yummy vegetarian recipe filled with vitamins and protein and it doesn’t look bad on the outside.

This recipe was adapted from Low – Fat Cookbooks (Bay Books, 2003).

Ingredients:

1 standard bag  of fresh spinach leaves, 6 spring onions (washed and chopped), 300g cottage cheese, 1 egg, ready rolled puff pastry, a little milk (for brushing).

Method:

1. Cook the spinach leaves until wilted.
2.  In a medium sized bowl mix the spring onions, cottage cheese, egg and spinach once drained.
3. When well mixed roll out the pastry on a baking tray and preheat the oven to 160 degrees C.
4. Cut the pastry in rectangle squares of your chosen size.
5. Divide the mixture between the pastry putting a dollop in the centre of each rectangle.
6. Fold the pastry and crimp the edges.
7. Score the top with a knife.
8. Brush with milk and place in the oven for 30 minutes until pastry has risen and is slightly golden.