Baked Potatoes

 

I've been wanting to make another batch of baked potatoes.  I was at my local weekly market and spotted this bargain; 4 Mahoosive potatoes for £1!  Average weight 640g.  That is a hefty load to lug home.

Give them a proper good scrub.  You can be all fancy and buy a potato brush.  I just use a washing up brush solely for the use of food.  Rinse them and pat dry with a tea towel or kitchen towel.

Get a sturdy fork and prick all over.

Rub them all over with olive oil.  I only have Extra Virgin Olive Oil (which is best used uncooked in salad dressings but that's all I had).  I didn't fancy greasing my hands so I just brushed with my silicone pastry brush, salted one side.  Turned them over, brush and then salted again.

When you're done, they should look like this:

Bake in the preheated oven 200C for at least an hour (turn them over every 20mins).
When you get to the one hour mark, check them.  Ideally you would use a long metal skewer to check but I don't so I made do with a wooden chopstick that was slightly tapered towards the end.

As these were huuuuuumongous I had to bake them for another 20mins at 200C.  They were cooked after 1hr 20 but the skin wasn't quite crispy baked potatoey so I cranked the heat to max (230C?) for 10mins.

Each baked potato was double the size of a normal potato so double the portion size. 


Serving suggestions:

They make lovely potato skins.  Serve with mint yoghurt dip or garlic and herb dip.

Mash the flesh (add things like cheese and onion) or just plain mash.

Classic baked potato with cheese and beans.

I made a potato salad with yoghurt, mint sauce and cucumber.

The best bit is definitely the skins!

Lemon and Blueberry Muffins

 

2nd batch using Waitrose blueberries!

 

So good I made them twice in one week!

I bought 2 packets of 99p 125g blueberries from Lidl for the first batch on Sunday.  They were sold out on Tuesday so I went to Waitrose and got a £2.50 210g pack (bought some nectarines to get 2 for £4)
Lidl was better value but Waitrose had bigger blueberries!  They're both from Spain.  I didn't put the whole lot in the muffin mix, I ate a few depending on how many "extra" I had.

I actually used the last of the self raising flour from the 1st batch of muffins so just looked up changing plain flour into self raising by adding extra baking powder.

Not to forget, these are LEMON and blueberry muffins!  Lemon zest and then a lemon syrup glaze on top. Zing a ling ling!  I looked up Lemon Drizzle Cake recipes and adapted accordingly.  You could make in a saucepan but I just microwaved for ease.

Lemon Glaze inspiration

Ingredients:

300g Plain Flour
3tsp Baking Powder

100g Caster Sugar
Pinch of Salt

175ml Soy Milk (I used Waitrose unsweetened UHT this time) 

125ml Corn Oil

1 Egg
The peel (zest) of 1 Lemon, grated
150g - 200g Fresh Blueberries (put 12 to one side for decorating)

Lemon Glaze:
Juice of 1 lemon (after it's been zested)
4tsp of caster sugar (more if too sour)

Method:

1.  Grate a lemon and finely chop the zest.

2.  Sift the flour into a large bowl.  Sift in the baking powder.  Add sugar and salt.  Stir thoroughly!

 

3.  Wash the blueberries.  Use your sieve to drain them.

4.  Measure the milk and oil into a measuring jug.  Break an egg into another bowl (if you're worried about shell)  add egg to milk/oil mixture and beat together.  Add the lemon zest.

5.  Fan oven on, heat to 170c.  (I can do tin lining and mixing in the time it takes to preheat the fan oven but if unsure, wait until oven is hot enough before you mix the wet and dry ingredients together as you want them in the oven as the baking powder will start working.)

6.  Line the muffin tin with a paper case for each hole.  In the dry ingredients bowl, add the blueberries.

When the oven is hot enough, you can mix the wet and dry ingredients together.  I did this by putting the liquid into a bowl and then tipping the dry ingredients.  Combine until just mixed, do not over-stir.

6.  Spoon evenly between cases.  Apply a blueberry on top.  Bake for 20-25mins.

 

 

7.  Whilst the muffins are cooling, make the lemon glaze.

 

In a bowl, squeeze the juice out of the lemon you zested.  You can sieve out the pips and any lemon flesh.  Add sugar.

Microwave for 30seconds and stir.  Then for 10sec intervals until the sugar has dissolved.  Taste the syrup and if it's too sharp, add more sugar.

 

8.  Whilst still in tin, glaze the muffins.  I used a silicone pastry brush.  I brushed twice and had leftover syrup.

 

 

 

Review:

I think these are the best blueberry muffins I have made!  Let's not forget that these were made from soy milk.  My parents liked them, they said it wasn't too sweet.  I'm very happy with the glaze as it made them moist and zingy. Slightly disappointed with the lack of rise (I want a bigger dome!)  but the texture was good.

Plum Crum

I bought a punnet of plums as part of Lidl's special weekend offers last week.  I had managed to eat 2/5th of the punnet with roughly 600g remaining.  They weren't that great.  Edible but not really  sweet enough to want to eat a lot of them.  I sadly finished the last batch of freezer pear crumble (from last year and I wasn't ill!) so wanted to make some more.

Googled plum crumble and found 2 recipes I liked the sound of so used:
http://www.bbcgoodfood.com/ to prepare my plums and http://www.theguardian.com Nigel Slater's oat crumble topping.

Ingredients:

Fruit base
600g plums (weighed first, then washed, halved and stoned)
50g golden granulated sugar
1tsp cinnamon (a tame tsp, not heaped)
1tsp plain flour (slightly more than the cinnamon)
3 dsp of water (or 2tbsp of water) 

For the crumble topping:
150g plain flour
80g butter (unsalted)
50g ground almonds (I pestle and mortared some flaked almonds)
70g golden granulated sugar
75g porridge oats with wheatbran

Method:

1. Arrange plums in a ovenproof dish.  The recipes didn't say how to arrange, skin side up or down?  I thought skin down would be better so the crumble would have a flat surface to sit on top.
I weighed the sugar in a jar and added the cinnamon and flour and shook it up.  With a spoon, I gently sprinkled the mixture on top.  Then I put some water in a bowl and sprinkled the water on top.

2. Rub the butter and the flour together with your fingertips to resemble breadcrumbs.

 

3. Switch on oven 200 C.  I put on my oven just before I ground up my flaked almonds with the pestle and mortar.

 

TL: "Breadcrumbs" TR: Oats
BL Sugar BR: Ground almonds

4. Mix up the crumble ingredients and sprinkle on top of the plums until they are covered.  Bake for 30-40mins until golden brown.

 

 

 

 

I could smell burning at the 25min mark.  I have a fan oven so will turn it down a notch next time.  It tasted fine but just keep checking on it! After the 25mins, I turned my oven down 30 degrees and baked it a bit longer.  Then I totally switched off and let it bake in the residual heat.

 

Serve with custard!  It's got to be custard!

This Alpro stuff tastes better than that Ambrosia stuff!

 



Makes 6 generous portions or 8 sensible portions.  I froze them individually.

 

Review:

Plums were quite tart.  It was nice.  I wouldn't put more sugar in as the custard is sweet enough.  I will veganise it next time by using Pure sunflower spread.  It felt like there was more crumble to fruit ratio but then again I didn't have the quantities the recipe required (or a big enough dish!)  I liked the pink/purple colour.  You could pretend it was rhubarb crumble as it has that sour quality.  I might be braver with the cinnamon next time. 



Banana Breakfast Bars

I've been meaning to blog this recipe.  My initial delay was in fine-tuning the recipe.  Many revisions and perfectly fine breakfast bars later, I still haven't uploaded the recipe.  My excuse this time was waiting to use the PC as I have only blogged on that.  Writing this on the laptop is rather free-flowing typing wise, not sure what the hold up was?

I used a basic flapjack recipe and hacked it to death!  I read about using bananas to make flapjacks healthier by reducing the fat content.  This also adds to the sweetness so sugar/syrup can be reduced accordingly.  The sunflower seeds give it a lovely toasted nutty flavour and it looks beautiful.  As if that wasn't enough, this is Vegan and gluten free!  You'll never have to throw overripe bananas away!

Ingredients:

70g corn oil (or 60ml)
60g sugar
3 dsp golden syrup  (I don't have a tablespoon!  Otherwise 2 TBSP!)
200g porridge oats
2 ripe medium bananas (about 220g - 270g gross)
a pinch of salt
50g soaked sultanas
30g sunflower seeds

Method:

1. Gently heat oil in large saucepan and sprinkle sugar in, add syrup. It should dissolve.

 

2. Turn off heat and pour in porridge oats (it will look very dry but don't worry!). Mash banana and add to porridge.  TIP: If you want to add a flavour e.g. mixed spice or cinnamon, add a tsp to the mashed banana.

 

 

 

3. Strain sultanas and add to mix. Place in tin.  I use a non-stick baking tin lined with baking paper. Lightly oil the sides of the tin.

 

 

4. Sprinkle evenly 30g sunflower seeds. I start edges first as I don't want them neglected. Lightly press in seeds.

 

5. Cut foil to cover the tin, it should be slightly smaller and squash down so there is thin layer of air but not touching

 

Fan oven 200 C for 20mins, then 5mins without the foil at 180 C, this is to brown the seeds.
I tend to switch oven off, have a look and close the door for another 5mins in the residual heat.
Let it cool in tin for a little. Then turn over and cool. Cut into how many you pieces you like. 10 bars is a good number for breakfast or 15/20 mini pieces for picnics.

ENJOY!!!

 

P.S once cool, wrap individually in cling film. They freeze a treat! Take out before work and eat by elevenses.

 

 

Review:

 

One of my staple recipes.  I enjoy eating these but they're better shared out.  I've baked them for picnics, house parties, bouldering sessions, when people leave.

Hazelnut Brownies

Cut into 16 pieces

I love this chocolate brownie recipe!  Chocolate doesn't last long in this household!  I first heard of a cocoa powder recipe from reading a Food and Drink book written by the host Michael Barry.  Sadly, from Googling his name I found out he died in 2011.
I have made brownies many times varying the extra ingredient.  Prunes, and glacé cherries in the centre work well!  This time, I used hazelnuts.  I chose to put them on the bottom so they wouldn't burn if I put them as a topping and I would still get that slightly underbaked (or perfectly baked) gooey centre.  These are lovely and chewy on the edges.
You can make these cow-free by using Pure spread.  They're not as decadent but still taste good!

Makes 16 Brownies

Ingredients:

100g Butter
40g Cocoa Powder (I use Green & Black's)
2 large Eggs
225g Sugar (I used caster sugar but you can make it more fudgey with the brown varieties)
1tsp Vanilla Extract (Omitted as I didn't have any but it does make it nicer)
Pinch of salt
50g Self Raising Flour
100g Hazelnuts (I used the snacking variety with skins on)

Method:

1. Melt the butter in a bowl in the microwave.  Use short blasts and keep an eye on it!  Add the cocoa powder and mix together.

Dark and brooding!

2. While the cocoa mixture is cooling, cream the eggs and sugar

Beat it in <2mins

Whizzy Whisk!

 I bought the Whizzy Whisk at a Foodies Festival.  They were £10 each or 2 for £15!  I was wondering if this was going to be one of those gadgets that you buy and don't use.  The demo was really good and I was sold!  This is the 2nd time I have used it!  This is a toil-free way of baking!  It works by using a plunging motion and the spring rotates the whisk end.

3.

Mix in the dark and brooding cocoa mixture

Add the Vanilla extract and pinch of salt.

4.

Hmmmmm!

Fold in the flour

5.   

Line your baking tray with Baking Parchment.  This is a silicone lined paper that makes it non-stick.  Pop your hazelnuts into the lined tray.  Preheat fan oven to 180C

6.

Ideally, you would pipe the mixture into the tray.  I don't bake enough to faff around with that!  I gently spooned blobs of the mixture into the tray.  This is to keep the hazelnuts spread out.  Once the mixture has been transferred from bowl to tray, smooth over with the back of the spoon.

Bake for 35mins but do check before that time.  You want a soft centre if possible.

Review:

These were good and very rich!  The corner pieces didn't have many hazelnuts.  Next time, I will put a whole layer of hazelnuts!  Buying the snacking hazelnut variety with the skins adds extra fibre.  They were good without the vanilla extract.

Blueberry and Orange Muffins

Traditionally it is lemon and blueberry muffins but I wanted to be different.  Muffins are simple and easy to make.

Makes 12 Muffins

Ingredients:

300g Self Raising Flour

100g Caster Sugar

1tsp Baking Powder
Pinch of Salt

175ml Soy Milk

125ml Corn Oil

1 Egg
The peel of 1 Orange, grated
150g - 200g Fresh Blueberries (plus 12 for decorating)

Method:

1.  Wash blueberries and let them dry.  Take 1 tsp flour and put to one side.

2.  Grate an orange and finely chop the zest.  I think using the zest setting releases too many oils and I prefer bigger bits of orange.

3.  I didn't sift my flour this time because my sieve was acting as a colander for my blueberries.  It didn't make much difference.  Great time saving tip!
Add baking powder, sugar and salt.  Stir thoroughly.

4.  Measure the milk and oil into a measuring jug, add egg and beat together. Add the orange peel.

5.  Fan oven on, heat to 170c.
Line the muffin tin with 2 paper cases for each hole.  In a bowl, mix the 1tsp flour with the blueberries.  Then tip this into the flour/sugar/salt/powder bowl.
When the oven is hot enough, you can mix the wet and dry ingredients together.  I did this by putting the liquid into a bowl and then tipping the dry ingredients.  Combine until just mixed, do not over-stir.

6.  Spoon evenly between cases.  Apply a blueberry on top.  Bake for 20-25mins.

Review:

I think orange worked well.  I will experiment with putting some of the juice into the muffin mix next time.  I love how the blueberries bleed, they create a gorgeous marbling effect on top.  The great thing about home baking is that it is custom made and this one is bursting with blueberries!

Garlic and Rosemary Potato Wedges

 I have an abundance of potatoes to use up that I bought for the Christmas meal.  I wanted something moreish and simple.  I had cooked garlic and rosemary roast potatoes for Christmas and still had that fresh (or not quite as fresh) rosemary to use up.  I took out all the possible potato wedges seasonings from my cupboard.  These included: garlic salt, Cajun seasoning, oregano, rosemary, celery salt and chilli powder.  In the end, I settled on fresh rosemary and fresh garlic with salt & pepper.

The only bit of research I needed was the oven temperature and how long to bake them for.  Jamie Oliver came up first but he /gasp par boils them first!  Wedges are supposed to be simple and oven cooked.  You might as well make roasties if you're going to parboil them.  Then I stumbled upon a student recipe website: http://studentrecipes.com/recipes/party-foods/potato-wedges/

Makes...loads!

Ingredients:

Potatoes (I happened to have King Edwards and they worked well)

Extra Virgin Olive Oil (this was the only Olive oil in my house)

4 sprigs of fresh Rosemary, stalks removed

8 cloves of fresh Garlic, squashed, deskinned and roughly chopped

Plenty of Salt and freshly ground Black Pepper

Method:

1. Wash the potatoes and cut into wedges.  I do this by halving them lengthways (biggest surface area as possible) then quartering each half lengthways (8 wedges per large potato).  The potatoes were extremely starchy so I soaked them in cold water.

Cold bath

2. Drain the potatoes.  Meanwhile get a large baking tray/roasting tin and drizzle oil on the base.  Apply half the rosemary and garlic bits.  Place the potato wedges evenly in one layer as possible.  Liberally apply salt and pepper.  Sprinkle the rest of the rosemary and garlic and slug more oil on top.

3. Cook at 200C for 40 mins.  I turned them over halfway.

Serve with lemon mayonnaise.

Review:
Hmmm, these were really good!  I ate waaaaay too many.  Minor improvements would be more even cooking which would require uniform potatoes.  I did have some parts of the tray with more oil than other parts.  I think the wedges would benefit from a proper tossing in the oil and seasonings!
Note to self:  Make these instead of roast potatoes for Christmas because they were so much more simpler to make and tastier too!