|My very new and favorite Sel (Salt) glass 50's inspired jar I am so in LOVE!|
Sunday, February 27, 2011
Posted by volvo0721 at 1:37 AM
|I apologize for such horrible photos. I am getting better!|
There is nothing more satisfying than whipping up a batch of moist good to the last crumb muffins. I feel like I have been a bad lover to my little blog, and by adding this post maybe I will feel better by not posting anything in the last three weeks. Bad blog mommy. Shame on me, so here it is another wonderful Donna Hay inspired recipe.
2 cups plain (all purpose)flour
2 teaspoons baking powder
|someones got sticky fingers!!|
1 cup of sour cream( I used fil which is curdled milk which is strained and looks like plain white thinned out yogurt) widely available in Sweden, but you could use buttermilk which would be it's cousin.
1/3 cup of vegetable oil (I used corn oil)
1 1/4 cups fresh or frozen raspberries
3/4 cups of chopped white chocolate
Preheat the oven to 180 degrees C 350 degrees F
Sift flour and baking powder into a bowl. Add the sugar and stir to combine
Place the sour cream, eggs, oil in a bowl and whisk until smooth. Stir the sour cream mixture through the flour and sugar mixture UNTIL JUST COMBINED.
|I always over fill my muffins as it is more fun to add more stress when trying to remove them!!|
Line your muffin tins with paper liners and spoon into the liners until it reaches two-thirds full. Do not over fill you need room for them to rise. Bake for 12-15 minutes or until toothpick or skewer comes out clean when tested. Cool in pan for 5 minutes then gently remove and cool on a cooling rack. Makes 12 lovely gorgeous muffins. Cover and store for a few days if they last that long!!
|served with fresh buffalo mozzarella on linguine pasta|
1/4 cup extra virgin olive oil
3 garlic cloves
6 anchovy fillets
1/4 teaspoon crushed red pepper flakes
3 cups of my homemade butter onion sauce (or a 450 g jar of good quality pasta sauce)
pinch of sugar
2 fresh basil sprigs
1/4 cup kalmata olives( I used green regular pimento olives) Kalmata olives can be a little over baring
1 heaping tablespoon of capers
salt and pepper to taste
1 can of best quality tuna in water you can afford drained.
Heat oil in a large sauce pan. Add the garlic, anchovies and crushed red pepper flakes. ( I use Dilip's red pepper flakes from Mill and Mortar winter LARDER (see links on main page for store and web address)
and cook over moderate heat, stirring for 1 minute. Add the sauce and stir in the sugar, basil olives and capers. Season with salt and pepper and bring to a boil. Simmer sauce over low heat, stirring occasionally until it thickens.(About 20 minutes) Season to taste, and discard basil sprig add the drained can of tuna and let simmer while you prepare the pasta. Serve scooped atop a lush amount of pasta and garnish with the soft dollops of buffalo mozzarella. Enjoy!
Wednesday, February 9, 2011
|oh so pretty and comforting|
I was on such a good pace with my blog. Adding entries regularly and enjoying it. Work was well, and my time in my Swedish language internship had not started yet, and I was feeling confident. Then.... we got the news....
A friend from Goat's past and (lilla A's godfather) S. good friend C, died in a horrific car accident that left two dead and one walking away from the scene physically unhurt, but scared for life.(He was wearing a seat belt)
I was all set to make an entry then I just couldn't it was so hard to be up beat and cheery. I never really had a relationship with the deceased but the people who mean the most to me did. It is a strange place to be. It is like grieving through osmosis. I wanted to post something for my pal A-K.Who like me loves, loves and loves baking even more than me, and something that perhaps would give her some sort of pleasure in her time of need. This is for S&A.K and the true meaning of friendship and food. It is like bread and butter they are hardly separated
|try to make then the same size you want to sandwich these babies .|
Adapted from Donna Hay's Modern Classics Book 2
Melting Moments a.k.a. Shortbread with Blood orange filling sandwich cookies.
175g butter, softened
1/4 cup icing sugar
1 teaspoon vanilla extract
1 cup plain flour all purpose(sifted)
1/4 cup (cornstarch) corn flour(sifted)
Directions: Preheat oven to 180C or 350F
Place butter, icing sugar and vanilla in a mixing bowl and beat with mixer until light and creamy.
|baked until just golden!|
|look at that color, can 't go wrong with a blood orange!|
|a cookie spatula is a great investment|
60 g butter softened
1 cup icing sugar(confectioner's sugar)
2 teaspoons or one whole blood orange(small one)
2 teaspoons blood orange grated orange peel.
|Melting moments shortbread cookies with blood orange filling sandwich cookies for those times of need|