These delicious savoury muffins are from Jamie Oliver’s new Super Food book. I really fancied making them after watching his programme which is all about eating healthy and thinking a bit more about what we are putting in our bodies.
The whole holiday season was filled with indulgence for us in both food and wine and it really does begin to take it’s toll. Apart from the odd jiggle in places that never used to jiggle there’s the lack of energy and that horrible bloated feeling. There’s really no better motivation to start eating better than when your body is telling you so.
It’s also made me think about what nutritional value foods have and I think that Jamie’s super food programme has really opened my eyes to how powerful food is! I mean who would’ve thought a sweet potato is packed full of vitamin C which helps protect our cells in damage against stress?! Which for me I believe is the cause of many horrible diseases and illnesses in this world and unfortunately is a part of everyday life for a lot of people.
It really has inspired me to eat, cook and think much healthier! I do still believe everything in moderation and I’m not going to ignore my intense craving I get for nachos from time to time or not bake a lovely sticky toffee pudding at the weekend. I just will be making an effort to really think about what I’m eating and how I feel.
So I urge you to give these muffins a go just because they are so utterly delicious.
600g sweet potato or butternut squash
4 spring onions
1-2 fresh red chillies
6 large free range eggs
3 tbsp cottage cheese
250g wholewheat self raising flour ( I didn’t have self raising so added 1/2 tsp of baking soda )
50g freshly grated Parmesan cheese
2 tbsp chopped almonds ( Jamie used poppy seeds and sunflower seeds but I used what I already had )
Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper, then lightly wipe each one with oiled kitchen paper. I used a non stick mini loaf instead and it worked beautifully. Peel the sweet potatoes or squash and coarsely grate into a large bowl. You can also use a food processor for this step. Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side. Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper. Mix until nicely combined.
Evenly divide the muffin mixture between the cases. Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli. Use the remaining Parmesan to give a light dusting of cheese over each one, then bake at the bottom of the oven for 45 to 50 minutes (if using squash, it’ll be a bit quicker – check after 35 minutes), or until golden and set.
These are amazing served warm 5 minutes after taking them out of the oven, and good kept in the fridge for a couple of days. Enjoy 2 muffins per portion.
This time of year always calls for some indulgence and what better than some salty sweet rocky road. It’s ridiculously easy to make and even more easier to devour, I just had to repost this one from last year. To get the recipe Click here.
These little biscuits are so delicious and perfect at this time of year. I first tried these from a Nigella recipe which calls for only handfulls of parmesan in the dough resulting in a soft, crumbly cheesey shortbread. I loved them and couldn’t believe how easy they were! I added my own little twist here by adding chilli flakes and fennel seeds. I love the spicy kick it gives. Enjoy these on their own with a glass of prosecco in hand or with some nice cheeses and chutney.
150g plain flour
100g soft butter
1 free range egg yolk
1tbsp fennel seeds
1tbsp chilli flakes
2 tbsp freshly grated parmesan
Put all ingredients in a food processor and whizz until it forms a clump.
Turn it out and give it a kneed for only around 30 seconds, until smooth, then divide into two.
Take the first half and roll into a sausage shape about 3cm in diameter. Make sure ends are flat so the cylinder resembles a roll of coins. Roll this in in cling film so it resembles a christmas cracker and put in the fridge. Do the same with the other half and leave to rest in the fridge for 45mins.
Pre heat the oven to 180 degreesC. Cut the cylinders into pound coin rounds and arrange on lined baking tray.
Bake in the oven for 15-20 minutes until they are a soft golden colour around the edges. Leave to cool and enjoy!
This cheesecake is perfect on a summer evening with a large scoop of good quality vanilla ice cream on the side. It’s delicious and light, not to mention very easy to make. You can add different types of berries if you can’t get cherries and it will be just as delicious. It’s also great for entertaining as it can be made well in advance.
200g good quality ricotta
200g sour cream
200g fresh cherries, deseeded & roughly chopped plus extra to garnish
175g caster sugar
3 large eggs
Zest of 1 lemon
1 vanilla pod
150g digestive biscuits
1 tbsp, icing sugar
Preheat the oven to 180 degreesC. Place all the digestives into a sandwich/freezer bag and bash with a rolling pin until you have fine crumbs. In a pan, melt the butter and add the biscuits ( if too dry add more butter ) then press into a 9 inch cake tin to form the base. In a food processor mix together all the ingredients apart from the cherries until smooth. Pour the mixture into the cake tin and then add the cherries. Place in the oven and bake for 40-50 minutes until golden and very slightly wobbly. Place tin foil over the cheesecake and leave to cool. Remove from tin, place on a serving plate and garnish with cherries and a sprinkle of icing sugar. Enjoy!
I love making a nice big focaccia to go along side a dinner or for when we have guests over as an antipasti. You can put what ever you want on it be it just simple garlic and oregano or some nice spicy sausage and tomato. It’s so easy to make and definitely delicious.
For the dough:
500g 00 flour
40ml olive oil plus extra for kneading
10g dried fast action yeast
320ml cool water
1 large tomato
3/4 salted anchovy fillets
1 clove garlic, grated
Knob of butter Pepper, to season
To make the dough put the flour in a large mixing bowl, place the salt at one side and the yeast at the other side. Make a well in the middle and add 40ml of olive oil and a little splash of water. Using your finger mix the flour adding the water a little at a time ( you might not need all of the water ) until you can clean the sides of the bowl with the dough. Put about 2tbsp olive oil on a work surface and start kneading the dough. It will seem quite wet and stick but don’t worry. Keep kneading for 5-10 minutes until you have a nice soft and elastic dough. Place in a clean oiled mixing bowl or deep tray, cover with cling film and leave to rise for an hour.
After one hour very carefully tip the dough out onto an oiled surface, cut in half and place in two oiled baking tray. Very carefully shape with your hands into a long oval shape, cover with cling film and leave for another hour.
Preheat your oven to the 250degreesC. Using two fingers make little dimples in your focaccias. Heat a knob of butter and grated garlic in a small pan until melted and spoon into the dimples and all over the focaccias. Place 3 or 4 tomato slices on the focaccia followed by 3 or 4 anchovies depending on your preference. Sprinkle with pepper and place in the oven.
Bake for 5-15 minutes, it really depends on your oven. My oven is very hot so my focaccias take just under 10mins but in some ovens they can take longer. Enjoy!