Category Archives: Fruit

Raspberry, Lemon & Cinnamon Muffins

12 Saturday Aug 2017

Posted by in Fruit, Muffins, Raspberry, Uncategorized

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Mr MWCED has been asking me for ages when I am going to use up the frozen raspberries in the freezer.  Hmmm, I didn’t really have an answer – we still have PLENTY of berry vinegar so that wasn’t an option.  Go to Google.  Of course!  Muffins.   The lemon cuts the raspberry and sugar, and the cinnamon adds a delightful extra.   These are Very Good.     Be careful when mixing the muffin mix, you want the raspberries to stay as whole as possible.  That way you get lip smacking whole goodness raspberry taste as you bite in.  Yummmm.

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There were quite a few recipes on Google,  I cut and pasted from a couple of them.  Hope you approve of the mix.   Enjoy.

Ingredients

1 1/2 cups (375 ml) all-purpose flour
1 1/2 cups (375 ml) wholemeal flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
2/3 cup (160 ml) brown sugar
1 egg
1 1/2 cups (375 ml) milk
1/4 cup (60 mL) butter
2 tbsp (30 ml) freshly squeezed lemon juice PLUS lemon zest from one lemon
2 tsp (10 ml) vanilla extract
2 cups (500 ml) fresh or frozen raspberries

Topping:
1/3 cup (80 ml) brown sugar
1/3 cup (80 ml) quick-cooking rolled oats
1 tsp (5 ml) ground cinnamon
1 tbsp (15 ml) freshly squeezed lemon juice

Preparation

Preheat oven to 375 °F (190 °C). Butter 12 nonstick muffin pans or line with paper liners.
In a bowl, combine sugar, oats, cinnamon and lemon juice; set aside.   If you want a finer topping then quickly whizz these ingredients in the food processor (I did not do that, but think I will when making this again).

In a large bowl, combine flours, baking powder, baking soda and salt.

In the food processor, whisk together sugar with lemon zest.   I couldnt find our zester so had to finely chop before putting into the food processor. You just want the lemon zest pieces to be very tiny. Ok, I admit it, I am a very lazy cook!

Add the egg, milk, butter, lemon juice and vanilla extract. Pour over dry ingredients and sprinkle with raspberries; stir just until moistened.   Really do only just stir so that all ingredients are mixed. Golden rule with muffins is do not over-mix. Even I know that 🙂

Spoon into prepared muffin pan, smoothing tops; sprinkle evenly with topping. Bake for 25 to 30 min or until tops are firm to the touch.  I found my mixture was quite sloppy so baked them for a wee bit longer, probably about 40-45 minutes – just watch the topping……..

Let cool in pan for 10 min. Transfer to rack to cool. And then spread with cream cheese for a truly sinful morning or afternoon delight.

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Superbly Smoothie

26 Sunday Jul 2015

Posted by in Fruit

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Most mornings in the week I make a quick smoothie, put it into a travel container, jump in the car and drive my daily commute.  It’s a little over an hour and means that is my breakfast time, as well as a chance to catch up with the news.  Plus some early thinking about the day and tasks ahead.  Somehow my mind manages to stay focussed on the road as well!   Each morning that first sip of my smoothie is an “Ahhh” moment.  I love the freshness and berry taste, plus know there are plenty of nutrients to give me a great start to a long day.  During the weekend for breakfast I usually “spoil” myself with a piece of toast (or two – I am TRYING to cut down on bread), often with sliced tomato and lashings of salt and pepper, washed down with a small, delicious, pot of a green, jasmine and pear Madame Flavour tea. My favourite tea, though when the boss makes a big pot of his special jasmine and passes over a cup to me I have to admit that scores high marks too.

On Saturday I indulged in toast and tea and by lunchtime decided that more bread just wasn’t appealing. Maybe that was my hips talking to my brain.  I decided a smoothie would be perfect.   I’m a bit of a creature of habit,  so my smoothies usually have the same ingredients each time.  Mind you,  it is winter and there isn’t a lot of fresh delicious fruit to choose from.   I bet you have your favourite ingredients too.   Here are mine:

MWCED Smoothie

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Smoothie mix


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1 small banana – if you are organised you could slice and freeze – that would also add a chill to the mix
¼ cup frozen mixed berries (or whatever berries you like/can get) – I like them frozen because it makes my smoothie chilled – a personal dislike is warm smoothies
Baby Spinach Leaves – a small handful – optional – they don’t really add any taste, and don’t always make the smoothie the most beautiful of colours – but think of the nutrients…..
1 teaspoon cod liver oil – cod liver oil is meant to have many benefits – all I know is that this winter I haven’t yet succumbed to any colds, while everyone around me has been stricken – who knows – Mr MWCED thinks it’s a load of crock and asks just how many cod does it take to keep the world in cod liver oil……….
1 teaspoon physillium flakes
1 teaspoon LSC (linseed, sunflower,chia) – optional, sometimes I sub this out with a special gastro repair mix from the health food shop – depends on how my antsy stomach is feeling
Vanilla essence, a few drops (the real stuff) – I try to mask the cod liver oil taste! Saw an ad recently for some cod liver oil that has a lemon flavour – must try it.
Add :
About 200ml each of unsweetened fruit juice and coconut water . Or all of either. You could also use milk or yoghurt, but I don’t drink/eat much of any of those.
Whizz until everything is broken down and looking smooooooth.
Enjoy.

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Easter Already

06 Monday Apr 2015

Posted by in Easter, Fruit

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No prizes for who couldn't resist!

No prizes for who couldn’t resist!

What a treat a four day holiday is.   I admit to not celebrating Easter in either a religious or over the top chocolate way,  but do enjoy the break from a busy working life.  At the beginning of the break four days seems to stretch out and be almost infinite.  By the fourth day I usually wonder where all the time went.   Today is that fourth day.   On the eve of Good Friday I did the usual supermarketing and brought home the latest Taste magazine (the NZ version).  On Friday morning I promised myself that I would cook the Apricot, Custard and Brioche slice.   It’s now Monday morning and, yay,  it’s cooked and tasted.  And how glad am I that I made it. Delicious.    So,  here is the recipe and a few photos.     It wasn’t difficult, a bit time-consuming, but, hey, that’s what holidays are for.

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Bread-Maker Gateau Des Rois Dough
2 Tbsp active yeast mixture for breadmakers (eg Edmonds Surebake – that’s what I used- or similar)
1 Tbsp sugar
1/3 cup tepid water
50g butter, softened
2 large eggs
1-1/2 cups high-grade flour
1/4 tsp salt

Topping
1/2 cup creme fraiche, cream or sour cream (i used creme fraiche)
2 Tbsp cornflour (if none is to hand, use custard powder rather than flour – I used cornflour, so not sure what the sub will turn out like)
2 Tbsp sugar
2 eggs yolks
1 tsp vanilla paste, essence or extract
500g apricots, halved and stoned (no fresh apricots available, so used canned apricots, non sweetened and in juice not syrup)  I think non-sweetened was a good choice, it cuts the sweetness of the custard  –  unless of course you have a very sweet tooth in which case you may prefer sweetened fruit
Icing sugar, for dusting

Put the dough ingredients in the pan of the bread-maker in the order required by your bread maker.   Set the machine to dough only setting and turn on. When the dough is made and rested, preheat the oven to 170 C fanbake (190 C standard) and place the rack just below the centre.
Heat the milk in a saucepan. Stir together the creme fraiche, cornflour, sugar, egg yolks and vanilla to make a smooth paste.  Whisk into the hot milk, and continue to whisk until the mixture thickens. Cover with a lid and set aside.
Roll the dough out to 1cm thick and place on a shallow-edged tray lined with baking paper.  My dough was Very Sticky – and I was SO worried that it was all wrong.  I perservered but found it difficult to roll and place on the tray.  I also just used a plain old baking tray and made sure the edges of the dough were built up.   The dough needs to be 1cm thick.   Leave for about 10 minutes, as once rolled it shrinks a little.
Spread the cooled custard on top, spreading evenly.  Sit the apricots in the custard either cut-side or rounded side up.
Bake in the preheated oven for 25-30 minutes until the dough is well cooked. It will be brown around the edges, but you need to make sure the centre is cooked.  Sprinkle with icing sugar before serving.  Serve warm with vanilla ice-cream – though we just ate it as is and loved it.
From Taste Magazine March/April 2015

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