Monday, August 4, 2008
It was another wet weekend – although not nearly as bad as the one before. Yesterday afternoon we went to the movies to see Mama Mia and I really think we should go and live on a Greek Island like in the movie, where the sun shines all the time. We could have a boutique B and B and I could cook to my heart’s content! Luckily we have got a holiday to Rarotonga coming up in a couple of weeks, so that may alleviate the pining for a simpler, warmer life for a while!
Yesterday I didn’t do any exciting baking – just the routine muffins for the freezer. I felt like making something a little different, so created these muesli muffins. They have the benefit of being slightly healthy and are pretty tasty. There are two keys to muffins – one is not to over-mix. Your mixture will still look quite lumpy , but that is fine. Over-mixed batter causes peaks in your muffins and also toughness. The other trick is to let the muffins cool for about 10-15 minutes in their tins before turning out. They normally pop out if you give them a small twist after that time.
Dinner last night was a beef casserole flavoured with tomatoes, onion, garlic, ground cloves, olives, capers and bay leaves. It was really delicious and the perfect thing for a warming winter meal. We had it with rice and broccoli. I love making casseroles on Sundays as I have the time to let the meat cook nice and slowly.
2 c muesli (I used un-toasted, but toasted would be better)
1 c flour
¼ c brown sugar
½ tsp baking soda
2 tsp baking powder
½ c yoghurt
½ c milk
1 tsp vanilla
¼ c rice bran oil
· Combine dry ingredients
· Whisk yoghurt, milk, vanilla, egg and oil together
· Make a well in the dry ingredients, pour in the wet and mix to just combine
Spoon into greased muffin tins and bake at 200c for 15 minutes