Friday, 27 May 2011
their recipe. We served them with a bowl of coconut rice noodles with asparagus and courgette. We will most definitely make this again. It was such a pleasant way to wind down at the end of the day - select a lettuce leaf, add a meatball, stuff with some coriander leaves, sprinkle with lime juice, roll up, dunk in sweet chilli sauce, repeat. Excellent. This would be an easy, relaxed way to feed friends - bung it all on a platter and let people help themselves. Just make plenty!
Sunday, 22 May 2011
Friday, 20 May 2011
|photo courtesy of Nigel Slater/Jonathan Lovekin|
Thursday, 19 May 2011
Sunday, 15 May 2011
Riverford's 'butter baked turnips and potatoes'.
Friday, 6 May 2011
Wednesday, 4 May 2011
|picture courtesy of www.bbcgoodfood.com|
Monday, 2 May 2011
250g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate soda
2 tablespoons best quality cocoa
175g caster sugar (I used 125g)
150g chocolate chips (plus more for sprinkling later)
90ml vegetable oil (I used sunflower)
1 large egg
1 teaspoon real vanilla extract
1. Preheat the oven to 200C (180C fan) and fill a 12-bun muffin tray with paper cases.
2. Weigh out the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring jug
3. Mix both together – it will be a runny batter - then spoon into waiting muffin cases. - note: don't over-mix at this stage, better to have the batter a bit lumpy than to beat it, which makes the muffins heavy
4. Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are risen and springy.