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Wednesday, 15 May 2013

Spiced Rhubarb and Lemon Muffins


It's still Rhubarb Central here! This time I'm bringing you some Spiced Rhubarb and Lemon Muffins.  This is a classic combination with the spices including cinnamon and little pieces of crystallised ginger.  I decided to make these when I saw the Recipes for Life Challenge at Vanesther's Bangers and Mash blog. The rules of the Recipes for Life call for a trio of ingredients, and this month they are rhubarb with lemon and spice. A monthly winner  will be picked and the best of the recipes will be included in a new charity cookbook to be published by SWALLOW later this year.

 

Spice Rhubarb and Lemon Muffins
150g light brown sugar
1 tbsp sunflower oil
1 egg
1 tsp cinnamon extract (or 1/2 tsp ground cinnamon)
100ml milk
100g finely diced rhubarb
175g wholemeal flour
1 tsp baking powder
1 tsp bicarb soda
1/2 tsp ground ginger
pinch salt
50g chopped ccrystallised ginger
grated zest of half a lemon

1.  Preheat the oven to 200C.
2. Line you muffin tin with paper cases.
3. Place 125g of the sugar, oil, egg cinnamon extract and milk.  Mix together and add the rhubarb.   

  

Wet ingredients
4. Sift your dry ingredients into the bowl, add the wet ingredients and stir until combined but don't over mix or your muffins will be heavy.
Dry ingredients
5. Spoon the mixture into the cases, filling about 3/4 full. 
6. Sprinkle the tops of the muffins with the remaining sugar (I forgot to do this!)
7. Bake for 18-20 minutes.
8. Leave in the tin for 5 minutes before transferring to a wire rack.


Cakey, fruity gingeryness!
What I really liked about these muffins was that they were really moist, the acidity of the rhubarb and the lemon took the edge off the sweetness and the combination of ginger and cinnamon worked really well with the fruit.  Best of all were the little nuggets of intense crystallised ginger.


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posted by Janice @ 21:41 7 Comments

Sunday, 13 January 2013

Breakfast Club at Farmersgirl Kitchen

"Breakfast Club: Because breakfast should be more interesting than tea & toast or coffee & cereal. "

I'm delighted to be guest hosting Breakfast Club for Helen at Fuss Free Flavours until the end of February.    It's also Farmhouse Breakfast Week 20th - 26th January, 2013.  So it's the perfect opportunity to join in and share your favourites or try something new.

I've kept the theme fairly broad this month so show us your...

Cooked or Baked Breakfast

I'm a huge fan of breakfast and never leave the house without eating.  I don't usually have a cooked breakfast though, except for a bacon roll on a Sunday.  However in anticipation of Breakfast Club I cooked this poached egg and potato cake for my breakfast this morning.  You can see how to make the potato cakes on my 'No Waste Food Challenge' post.


I used this egg timer which was my 'Secret Santa' gift from work.  The egg timers are for 3 minutes, 4 minutes and 5 minutes.  I'm not sure just how well this worked for me as I managed to overcook the egg so no nice runny yolk!  Cute though isn't it?

There are loads of great breakfast ideas on the Shake Up Your Wake Up website, so you can get prepared for Farmhouse Breakfast Week and  I'll be back with more information and ideas towards the end of this week and throughout Farmhouse Breakfast Week.

Breaking News!
One lucky Breakfast Club entrant will win a super healthy Breakfast Hamper from Sharpham Park

The Hamper contains the following: 
Sharpham Park Crunchy Spelt Bran Flakes
Sharpham Park Crunchy Spelt Bran Flakes with Berries
Sharpham Park Crunchy Spelt Bran Flakes with Dates and Walnuts
Sharpham Park Multigrain Flakes
Sharpham Park Multigrain Fruit & Fibre Flakes
Sharpham Park Organic Wholegrain Spelt Flour
Sharpham Park Organic White Spelt Flour
Sharpham Park Organic Baker's Blend Spelt Flour
Sharpham Park Organic Spelt Flour
The winner will be chosen by Random Number Generator when the Linky closes on 24th February. The prize draw is for UK residents only but anyone can join in and share their recipe on the Breakfast Club linky.

 

If you would like to take part in Breakfast Club here is what you need to do:

 Make a cooked or baked breakfast and post on your blog if you do not have a blog please email me (see below)
  • Mention Breakfast Club in your blog post and use the logo
  • Link to this post at Farmersgirl Kitchen and to the Breakfast Club page at Fuss Free Flavours
  • You are welcome to send in old recipes, but please add the Breakfast Club information and republish
  • Entries can be sent to other events, but please respect their rules
  • If you tweet please tweet using #blogbreakfastclub
  • Add details to the Linky, feel free to grab the code as this is a blog hop
  • By entering you are allowing Farmersgirl Kitchen to post your image
  • Please email your name, blog details and entry url to Farmersgirlkitchen at gmail dot com by 24th February 2013 and I will post the round up on 28th.
 You can see last month's round up of 'Lets do Brunch' at Bangers and Mash
 If you would like to host Breakfast Club please contact helen at fussfreeflavours dot com





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posted by Janice @ 07:00 17 Comments

Saturday, 12 January 2013

Spicy Pork stew with sweet potatoes and beans


I'm on a bit of a mission to try to use up food from my freezer and dry goods from the larder.  I had four pork steaks in the freezer which with some extra ingredients would make a meal for Saturday and also enough left for Monday night's dinner.

I had picked up a copy of February's Delicious Magazine and saw a recipe for Spicy pork stew with sweet potatoes and beans.  The recipe combines spices and herbs with pork, tomatoes, sweet potatoes and kidney beans in a sweet and warming stew with just the right level of spice for me.  The recipe suggested serving the stew with crusty bread, but to make it go further I added some basmati rice from my larder supplies!

As the recipe contains both oregano and coriander, I am entering it for the Lavender and Lovage,  Herbs on Saturday which is being hosted this month by Vanesther at Bangers and Mash


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posted by Janice @ 20:21 10 Comments