Friday, February 18, 2011

Chocolate Banana Muffins

chocolate banana muffins for tea
If you’re looking for something nice to make this weekend or if you just feel like making a little extra something for tea for the family on Sunday, I think these are a good bet: easy ingredients, easy instructions and yummy result.
Cupcakes by any other name, these two flavours are wonderful together: the one complements the other in one delightfully moist muffin.

Arriving back from my lovely weekend in Selçuk on Sunday evening, I rushed into the kitchen to take these and the two cakes I had made on Thursday out of the freezer.  All of them including these little beauties freeze beautifully.  Our monthly book club meeting  was the very next day here at my place so it was all systems go.
These muffins are actually a Nigella recipe. Now, I can’t say I am a great fan of hers normally – I find it hard to believe that she is really doing all that cooking -  but I was given her lovely book ‘Kitchen’ for Christmas and finally had the opportunity to look through it. The recipes are not difficult at all: it’s the photos that make it. And on p139 a very appetizing picture of these muffins caught my eye. Instead of regular muffin  cases, they were each in a swirl of shiny brown paper that made them look sophisticated and most delicious:  she calls them ‘tulip-skirted party frocks’ which is a wonderful description. Well, I didn’t have these, just my lovely muffin cases that I bought in LA last summer – BTW you can buy them at IKEA but the shape is different: seems Swedish cupcakes are tall and narrow: very fetching but then you have to buy the matching muffin tin .... I’ll probably end up doing that. But anyway, here’s the recipe:
Ingredients
Makes 12
3 very ripe or overripe bananas
125ml vegetable oil
2 eggs
100g soft light brown sugar
225g plain flour
3 x 15ml tbsp best-quality cocoa powder, sifted
1 tsp bicarbonate of soda

Method
·         Preheat oven to 200C/gas mark 6 and line a muffin tin with papers.
·         Mash the bananas by hand or with a freestanding mixer and then add the oil followed by the eggs and sugar.
·         Mix the flour, cocoa powder and bicarb together and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared papers.


adding, mixing, beating

·         Bake in the preheated oven for 15-20 minutes, by which time the muffins should be dark, rounded and  ‘peeking proudly’ out of their cases. Allow to cool slightly in their tin before removing to a wire rack.



Tips
1.       Make the muffins up to one day ahead. Will keep for 2-3 days in an airtight container in a cool place.
2.       Can be frozen in an airtight container for up to 2 months.
3.       I think this is a really easy recipe and I  truly wasn’t expecting such wonderful muffins as these!



Our book this month was ‘Major Pettigrew’s Last Stand’ by Helen Simonson. Overall we gave it a grade of 3.5 out of 5. Personally, I gave it a 2 so you can tell it wasn’t my favourite read.

a bouquet of oya
I can't resist showing you these fantastic oya which I used instead of flowers in the middle of the table. Oya refers to the lace that village women make with a very very fine hook/tığ and use to edge headscarfs, like the one I am wearing in my profile picture at the top. I bought these last weekend  from a market in  the Selçuk area. They're amazing, aren't they?

I know, kinda "corny"

Always delivers.
Always delicious
But...
Now...
In my new dish!!
 from 
"Woah Here" (my roadside find)
Remember the "Cracker Jack Day" post?
(recipe below)

Kinda-'Corny' Cornbread



Kinda "Corny" Cornbread



Ingredients (I double the batch to get really thick cornbread to fill my new dish)

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
  2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

APPLE & GOOSEBERRY JUICE


Ingredients:
Apples .......... 1
Gooseberries.. 8-10
Mint leaves ... 4-5
Sugar ........... 1-2 tsp ( optional)
Water .......... 2-3 cups.
Method:
1. Blend the fruits adding water, sugar and mint leaves.
2. Strain and serve chilled.
3. Garnish with mint leaves and a gooseberry.

Possibly The Greatest YouTube Video Of All Time

Spice Roasted Turkey Breast with Rocket, Beetroot and Mozzarella Salad and Pan Roasted Potatoes


There are of course a lot of people who would never think of having turkey for dinner in the middle of February. It is widely perceived as being a dish for Christmas or Thanksgiving and eaten only at these times of year. Turkey is, however, available in most of our supermarkets all year round and makes a delicious, low fat dinner in a great many ways, at any time of year.

This recipe is for two people and uses a turkey breast fillet of just over a pound.

Ingredients

1 turkey breast fillet
3 large potatoes
Generous handful of fresh rocket leaves
Mozzarella ball of approx. 4oz
1 small cooked beetroot (bought vacuum packed - not pickled)
1 tsp hot chilli powder
Salt and black pepper

Method

The potatoes should be peeled and chopped in to chunks. They should be added to a pot of cold water and put on to a high heat until the water boils. The heat should then be reduced to a simmer for twenty minutes. The potatoes should be drained and added to cold water for a few minutes to cool. They should then be placed in a Tupperware dish and refrigerated while the remainder of the meal is prepared.

The chilli powder should be seasoned with salt and pepper and rubbed in to the turkey breast. This can be done a couple of hours in advance if desired. The turkey should then be wrapped in a loose foil package, placed in a baking tray and in to the oven, preheated to 400F/200C/Gas Mark 6, for twenty-five minutes per pound.


The turkey should be removed from the oven and checks made to ensure it is fully cooked. Stick a fork or skewer in to the thickest part and check that the juices run clear. Refold the foil package and set aside to rest while the potatoes are pan roasted and the salad prepared.

The potatoes should be firstly dried in a clean tea towel. They should then be deep fried for six to eight minutes until crisp and golden.

While the potatoes are frying, the mozzarella and beetroot should be roughly diced and mixed with the rocket in a bowl.

The turkey should be sliced and plated along with the salad. The roasted potatoes should be drianed on kitchen paper and added last of all.

Hot Soup on a Warm Night

If you're planning a trip to Atlanta anytime soon, you have my sympathy. I can’t tell you how to pack because the weather here is crazy up-and-down. Several weeks ago we were iced in for five days and today it’s almost 70-degrees and gorgeous. Really? Guess the only advice I can give is to pack for both spring and winter, which means the airlines will charge you for overweight luggage … but don’t get me started on how they nickel and dime everyone. I’ll spare you that particular rant!

Meal-planning these days can also be challenging. You run out on a chilly day and purchase ingredients for a nice, soul-warming soup that you are going to make for tomorrow’s dinner. You soak and cook the beans, chop up all the vegetables, put it all together, then store it in the fridge to “cure” for the night. You head to bed and turn on the 11pm news, only to discover that temperatures will be in the tropical range the next day. Really?


That’s exactly what happened recently. It started when I dusted off my ancient copy of Lee Bailey’s Soup Meals. Remember him? Back in the day (late 70’s and early 80’s), he was the quintessential expert on food, style and entertaining. He had homes both in New York City and Bridgehampton and loved to entertain in both. I wish I could have been on his guest list and tend to think of him as an early (gay) version of the Barefoot Contessa. (Now, I have no idea if he was gay or not but c’mon – how likely is it that these fabulous books came from a straight guy?)


Sadly, Lee Bailey died in 2003 at the age of 76, but not before he published 18 books. I own 5 of them and they are all still relevant, even by today’s standards. When I was casting around for soup recipes recently, this one made the cut. Delicious, even on a not-so-chilly night.

ROCCOLI RABE, BLACK-EYED PEA, WHITE BEAN AND SAUSAGE SOUP (adapted from Lee Bailey's Soup Meals)

1 cup dried black-eyed peas
1 cup dried white (navy) beans
12 cups chicken stock
4 medium onions, chopped
2 large garlic cloves, crushed
3 bay leaves (preferably fresh)
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper to taste
1 pound bulk sausage
2 bunches broccoli rabe, tough stems removed, chopped
Grated Parmigiano Reggiano, for serving

Place black-eyed peas and white beans in a large pot.  Cover with water and bring to a boil over high heat.  Cover and turn off heat; let stand for one hour, then drain well.

Return drained beans to the pot.  Add stock and bring to a boil over moderate heat.  Add onions, garlic, bay leaves, thyme, salt and pepper.  Reduce heat until mixture just simmers and cook until beans are tender, skimming as necessary.  This will take between 30 - 60 minutes.

Meanwhile, preheat oven to 350-degrees. Line a baking sheet with parchment paper.  Form sausage into 1-inch balls (a small ice cream scoop is helpful for this task). Place balls on prepared baking sheet and bake for about 30 minutes, or until cooked through and lightly browned.  Set aside.

When beans are tender, add broccoli rabe and return to a simmer.  Continue simmering until rabe is tender, skimming if necessary.  Stir in sausage balls.  Heat through, then taste to adjust seasonings.  Remove bay leaves before serving and top with a sprinkling of Parmigiano Reggiano.

Serves 8 - 10







*  If, unlike me, you have the foresight to plan ahead, you can soak the beans the night before.  Just place them in a large pot, add cold water to cover, place lid on pot and let sit overnight.  The next day, drain well and proceed with the recipe.

*  Use whatever type of sausage you like.  I used mild Italian, but you could also use chicken or turkey sausage.  If you can't find it in bulk, simply buy links and remove the casings, then form sausage into balls.

*  Don't let the broccoli rabe deter you from this recipe.  It adds depth and texture, not bitterness, to the soup.  If you've never tried it before, this is a good introduction.

*  You can certainly serve this soup the same day you make it, however, I am a firm believer in letting it "cure" for a day in the refrigerator.  To me, soup always tastes better on the second day.

*  I served this with "Cheesy Drop Biscuits" which I adapted from another one of Mr. Bailey's recipes.  Yum, they were terrific and I will post the recipe for them next.

Here's to you, Lee Bailey!  You may no longer be with us in person, but your memory, recipes and extraordinary style continue to live on.  We thank you for that legacy.

Cheezburger of the Day

Retail Therapy

Yesterday was a gorgeous day to get out of the house, and what better way than to go shopping! There's something wonderful about retail therapy don't ya think?  My intentions were to go get a smoothie from Planet Smoothie, which I did, and then spend time in Charming Charlies. This is a new store that opened at The Avenues in Viera, and if you don't know what this store is ladies, you have to find one in your area, YOU WILL DIE....its that amazing. Accessories galore organized by color. It will take you an hour to look through the entire store. The best part is that it is inexpensive and quality work. Here's a couple images courtesy of google.






I didn't want to go overboard so I talked myself into putting two necklaces back and only getting one, and a couple headbands. I'm obsessed with headbands, and big bold jewelry right now.



Here are just a few random shots from outside, it was a gorgeous day. I wore a tank, skirt and flip-flops. I think it was around 75! Spring is right around the corner.





I also managed to pick up a couple deals from Old Navy for the mister and I.


  
I can't get away from olive green no matter how hard I try. There's a strange gravitational
pull between the two of us. I hate love it.

In other news...big plans for the weekend. The girls and I are going to the Cuban Cafe tonight for dinner, and to pound some mojitos. Haha. Then, BEACH on Saturday.





Fantastic Movie

We saw this a few nights ago and highly recommend it.

Daydreaming

s.kenney 2/2011

Everyone has struggled getting through quite a fierce winter.
Hopefully  sweet violets are tucked  inside.
Even here in the south,  my flowerpots  found their way indoors.
The early spring smells are beginning to waft in and out of the winter days. 



s.kenney 2/2011
Just dream of barbecue grilled fresh corn with scented sprigs of delicious dill

s.kenney 2/2011




s.kenney 2/2011

And, lots of aromatic thyme to add to summer vegetables from the garden.

s. kenney 2/2011