Cheddar & Chorizo Muffin Made Easy with Judge Mixer

Watching the latest episode of Great British Bake Off and hearing one of the contestants exclaiming, "I can't believe I have tried to mix this by hand", the penny dropped. I couldn't believe I had been so silly to confuse a hand blender with a hand mixer.

A stick blender also called a magic wand, is used mostly for soups whereas a hand mixer is perfect for kneading dough, whisking meringue and cake mix. The added advantage of the Judge Twin Blade Mixer over many others is,  that, if like me you have a small kitchen, this one takes up very little space.

The Judge Hand and Stand Mixer has another huge advantage – that is the price. At under £50 (you may find it for less), it's a really good buy. It may not look as snazzy as its expensive counterparts but with a 300 Watt motor, 5 speeds and a turbo it does the job really well and takes the hard work out of mixing cakes and kneading dough.

I like the fact that it has a bowl and a stand.The stand is handy when you need to multitask, you can leave the mixer running while you carry on weighing etc. and, with an acute lack of space, the bowl has come handy for storage, the hooks and the whisks live in it, even the magic wand has now joined them!

Cheddar 'n Chorizo Muffin Recipe

Ingredients

• 300g self-raising flour
• 1/2 tsp paprika
• 80g butter, diced
• 100g chorizo, diced
• 200g mature cheddar, coarsely grated
• 1 egg
• 250ml milk

Method
As with all muffin recipe, you need to combine the dry and the wet ingredients separately.

First,  preheat the oven 190C and line your tray with cases.
The etiquette has it that muffins are baked without cases as cupcakes are but blow that, it's much neater to use paper cases, it saves you scrubbing the tray.

1- In a bowl mix the flow, the paprika and rub in the butter
2- Mix the egg, milk and cheddar in the bowl with the mixer
3- and 1 to 2
4- spoon the mixture in the cases
5- bake for 20 minutes

you could replace the chorizo with ham for a breakfast bake.

This is a sponsored post. All words and opinions are my own.

**(BTW did you listen to my interview with Paul Hollywood before he became famous, if not click here)

At Pebble Soup HQ, we are partial to a muffin or two. Have a peak at a few more muffins recipes
Kiwi Muffins
Savoury Polenta Muffins
Beetroot and Chocolate Muffins
Musfins (mushroom muffins)

Which Breakfast Tribe Are You?

When I first moved in with Him, there was a lot to marvel about. Inside and outside our relationship so much was new. Of course, I am not going to spill the beans, this post is about you, not me.

But can I start with the milkman experience? This is not a profession practised in France. So, collecting a bottle of milk from the doorstep was just another wonderful novelty. Our milkman, John, was friendly, he would never grump though he had to reverse all the way down our tiny little street and the year we got snowbound, we still had our milk delivered. 

Nevertheless, I was a tat surprised when he won "Milkman of the Year". Then, we moved to Greenwich, milk delivery went out of fashion and that was that. Never gave it another thought until the other day when I received a press release about Milk and More now part of the Muller group.

Where John delivered milk only with the occasional orange juice bottle. The service is now more comprehensive and the marketing department has surveyed our breakfast habits to classify the results into five tribes.

The five Breakfast Tribes and their respective foods are:

1. Protein Packed – Eggs and traditional fry-ups
2. The Quickie – quick-fix foods such as cereal and toast
3. Healthy – fruit salads, juices and smoothies
4. Long-lasting – slow release foods such as oats and porridge

5. On-the-go – bakery items, yoghurt drinks and biscuits

So, which breakfast tribe are you?

Would you like the Welsh and the residents of West London have a tendency to favour a fry-up? or like on the Isle of Wight consume a sensible energy-boosting and long lasting breakfast?

Personally, I tend to butterfly and really don't have a favourite. When I am busy I grab a breakfast on the go something that the residents of Kent and Essex tend to do whilst the title for the healthiest region of the U.K. goes to Hertfordshire.

Have you decided yet? The comments thread is open.

Disclaimer: This is a sponsored post

Marmalade: Easy and Clean & World's Marmalade Awards

In Yesteryears, in our household, the start of every New-Year was celebrated, not with a party (though we have that too) but with a day of marmalade making. In fact, it all used to begin prior to marmalade-day with the Seville oranges buying expeditions. There was no prouder person in the house than the one who spotted and gathered the first Seville oranges of the season.

But times are changing,

This year, I trotted full of confidence with my red string bag to the local daily fruits and vegetables market. Despite the fact that it's mid-January, there was no Seville oranges to be seen on any of the stalls. To my shock and horror, I was told, "Nah! Luv, there is no demand for th'm. The old biddies are dead and the young 'uns are too lazy."

Well, Mister Market-Stall-Trader, eat your heart out. Marmalade is a British institution, breakfast wouldn't be breakfast without a jar of marmalade. People are passionate about their home-made preserves. Citrus may no grow well in this country but, by all the Kitchen Gods, we certainly like our marmalades.

Marmalade made with tin of preserved Seville Oranges

There was no way I was going to buy commercial marmalade for ever after, therefore I had to rethink, every year, I made marmalade with a various degree of success. The first year, it was just perfect but I might have got a bit cocky because the following year I burnt it. And it went from bad to worse, on one occasion the kitchen was sticky for weeks or we had far too many jars as nobody wanted it because it was so so runny. Only usable for cakes or in recipes such as....

                              Marmalade and Whisky Glazed Ham

This year, I was going to put my spoon where my month was and in view of the difficulties to source Seville oranges, I used a tin of preserved Seville oranges. Tins come in thick or thin cuts, lemon and strawberry (see picture). I felt like a fraud but I am now a convert. The taste is exactly the same, the consistency perfect, no peeling, no slicing and the recipe is on the tin.

Using a tin of preserved is something which is probably not allowed at the   World's Original Marmalade Awards  which has been taking place since 2005. Each year thousand of hopeful marmalade makers enter their preserves in the contest which takes place in Dalemain Mansion in Cumbria, this year taking place on the19th and 20th of March, during Marmalade Week. The whole week is a glorious celebration of marmalade making.

Picture from the marmalade award website

Jars are entered from all around the world. Pots, labelled with love, are dropped off at various points in the country or arrived at Penrith's post-office from as far away as Japan. A friend of mine whose house backs an orange orchard in Napflio, Greece, sends her creation in hope to put Greek oranges back on the map.

Judges like the jars come from various fields, the main awards panel is composed of journalists and well-respected people in the food industry; the home-made creations are judged by WI members, having said that, there are lots of Award categories including children, novices, tri-services, clergy...., you get the gist, some of which are judged by the public.

But make no mistake, if it's all in good spirit and fun, the judges will be looking for taste. The winning product has to taste of the fruits used, too much sugar will kill a marmalade. Texture is important too but above all, it has to set in some way and pass the toast test.

"To date the Dalemain Marmalade Awards & Festival have raised over £150,000 for Hospice at Home.  In 2016 the money raised from your amateur entry fee will go to Hospice at Home, Action Medical Research and Marie Curie Scotland." Something that Jane Hasell-McCosh couldn't possibly have anticipated  when she launched the 1st festival in 2007.

marmalade recipe from scratch here

Croissant Crown : Brunch Fit for a Queen

Inspiration comes from many quarters. But it's one thing to see something and another to make it at home without instructions. I once struggled with a Melon de Dinde but the results were definitely worth it, succulent meat made really moist by the fat simmering inside. 

Starting from the reckless principle: if they can do it, I can do it too. When I came across a picture of une couronne de croissants fourrés, there was no doubt in my mind. This beautiful thing was to be the next brunch.

For once, it was dead easy. Start with a tin of uncooked dough for croissants,  sold in shops for £1.50. The stuffing is left entirely up to the imagination. I would think that cheddar will be high on the list however here, I made used of the mozzarella which was languishing in the fridge and left-over ham shreds.

The trick, if ever there is one in this case is the place all the triangles with their small side touching one another in a circle on the work-top, place the fillings on the top and roll the croissant as normal. there will be gaps and therefore a little spillage but that doesn't matter. Cook according to the instructions. Et voila

A tear and share - happy meal.

Bloggers, have you entered your recipe in the Inheritance Challenge yet?
Grab the logo below and link up here

I entered My Croissant Crown in the Baking Explorer and Cakeyboi's

Kiwi Muffins

 Kiwi muffins

Doesn't it strick you as odd to spend so much time discussing food, cooking it, sill our efforts focus mostly on lunch or dinner. What about breakfast? Looking for a breakfast alternative is not as hard as it seems.

 

Muffins are perfect for breakfast. The word muffin is said to originate from the old French "moufflet" meaning soft when describing bread. Imagine if muffins had not immigrated to the States to become an integral part of most American breakfasts, if only Muffin had hung around a little longer. It could have been Proust's memory trigger and would by now be more popular than plain madeleine.

 

As it is we don't rely on muffin enough for our first meal of the day. Even less on kiwi muffins. Kiwi is an usually ingredient for this quick bread, they need to be ripe and flavoursome otherwise their delicate flavour will struggle to get through. Supermarket often have muffins on the reduced counter, so let's grab a bargain and create our own muffin memories with

 

Kiwi Muffins

Ingredients

• 125 grams plain flour
• 100 grams caster sugar
• 2 tsp baking powder               
• 1/2 tsp nutmeg
• 1 dash salt
• 1 egg
• 100 ml milk
• 2 tbsps butter (or margarine, melted/ I used vegetable oil)
• 4  kiwi fruit (peeled and crushed)

Method

 

Preheat oven to 200C/400F  and prepare a muffin tin by spraying with cooking spray

Mix the dry ingredients together

Add the rest of the ingredients

divide in the tin holes and bake for 12-15 minutes

 

Blog event entry

Kiwis are in season from November to May, the main recipe on the net is that of Hugh Fearnley Whittingstall which sadly didn't work for me, it might be due to the fact that measurements are in mugs. So I am sharing this via Simple & in Season hosted by one of my favourite blogs: Ren Behan's

 

How to Make Brioche

Some articles are so enjoyable to write that it's hard not to share them on Pebble Soup even though they were published else-place. It's the case for
a piece I wrote for Great British Chefs : How to make brioche

If you would like to read more about the day we made brioches and how it went terribly wrong for Emma as in Cakes, Bakes & Cookies click here

Home-Made Granola: Is It Worth It?

Is it worth making granola? On Pebble Soup, the quality of food and taste are often discussed, at HQ, like in any other household, budget is also an important criteria.  On the face of it, some products such as granola seem rather expensive, commercial granola cost a rough average of 65p per 100g. Considering that the main ingredient is rolled oats which is very cheap, I decide to investigate.

 

First things first, having some friends around helped for the ever-so-important tasting-test. The first batch of Granola was made using Jilly Dupleix' recipe. It was not anywhere near as good as the commercial one we normally use, far less crispy which is due to the roasting method. I do not think that home oven can achieve the commercial crispiness.

 

The second trial happened on his birthday, in a wonderful breakfast room overlooking the sea in Devon. Chef parted with his recipe and even there, it was not as crispy as  commercial brands. However in both cases home-made granolas were very respectable.

 

Now cost wise:

 

Ingredients needed and break-down for basic ingredients per 100g (this is an average)

• 400g Oatmeal Flakes                                                 20p
• 100g dried fruit – cranberries, cherries, apricots….       30p
• 100g sultanas                                                           19p
• 100g hazelnuts or walnuts                                    £1.10p
• 50g dessicated coconut                                              70p
• Pinch sea salt
• 4 tbsp honey                                                             50p
• 3 tbsp rapeseed oil
• 1 tsp ground cinnamon
• ½ tsp nutmeg (freshly grated)

not costed

• 3 tbsp sunflower seeds
• 3 tbsp sesame seeds
• 100g flaked almond

Total about £3.00 per 100g which I am sure can be compressed but came as a bit of a shock. Of course buying in bulk would help but still making granola at home is not economical however home made granola can be used for breakfast and for cereal bars which then tends to make it better value.

 

Method for the recipe

Ingredients as above

it takes between 30 minutes and 1h and is easy to make

 

Mix oats, seeds, nuts and salt in a large bowl.

Heat  honey, olive oil and spices in small pan until just melted and add to the dry ingredients.

Mix well using a spatula

Spread evenly over two lined baking trays.

Bake for 20-30 mins,

shake a couple of times, until nicely toasted.

Remove from the oven and add in the dried fruits.

Allow to cool and then store in several airtight container.

 

 

 

 
 

The Perfect Scrambled Eggs

Whenever I stay in a hotel, I'd like to think that I could ask for scrambled eggs without fear of getting some dry chewy yellow bits more akin to cardboard then eggs.

Why or why did our "egg queen", Delia Smith teach the nation to boil rather than to scramble? With a bit of faith in the people's skills, she could have done an equally good job.

By now we would not have to face the "do I", "don't I" morning dilemma and would be consuming much more of the stuff.

The world scrambled eggs authority (Note to grammar sticklers: the apostrophe marking the possession after eggs is not missing) is Bill Granger. He was crowned by no lesser kings-maker than The Times (though there is a controversy: was it the NY Times or the London Times?)

Anyway after reading and trying out many perfect scrambled eggs recipes,  three tips jump out of the page.

1. The melted butter must not turn brown
2. Stir but don't whisk and do so with a wooden spoon
3. Just before the eggs are completely set, take them off the heat and add butter.

Ah, last but not least, these babies can't be left. Leave them alone for a minute and they will overcook.

Scrambled Eggs

2 large free-range eggs
2 Knobs of butter
Pinch of salt
1. In a small saucepan, melt a knob of butter and when the butter is fluffy get the pan off the heat and break the eggs into the pan. Place over a medium-high heat, and stir the eggs together with a wooden spoon.
2. Once well-combined, leave the eggs for 10 seconds, and then stir again. Until almost set when you need to take them off the heat. 
3. Add the salt and stir in another knob of butter (at this stage some advocate  crème fraîche) and serve immediately.

Masala Dosa

At the crack of 2012's dawn, I would like to reflect on types of cooks. Which kind of cook do you think you are? Good or bad is not an answer. The same way that there are various types of cooking which are the basic methods such as roasting, boiling etc.. Cooks too are categorised.

Some years back The New York Times analysed a research indicating 5 types of cooks. The article described them as:

• “Giving” cooks (22%), enthusiastic about cooking and specialize in comfort food, particularly home-baked goodies.

• “Methodical” cooks (18%) rely heavily on recipes, so their cooking is strongly influenced by the cookbook they use.

• “Competitive” cooks (13%) think less about health and more about making the most impressive dish possible.

• “Healthy” cooks (20%) often serve fish and use fresh ingredients, but taste isn’t the primary goal.

• “Innovative” cooks (19%) like to experiment with different ingredients, cooking methods and cuisines, which tends to lead to healthier cooking."

I am firmly anchored in the last category however he is a methodical cook and one who will never give up a recipe until it works. Sometimes it will take years and many unsuccessful, how shall I put this delicately, "Goo-dishes".

In this way, Masala Dosa became a sort of Grail. For the benefit of the readers who are not aware of this particular Indian street-food. Masala Dosa is a traditional South Indian snack often served at breakfast consisting of fermented Rice-lentil batter, fried crisp brown both sides then stuffed with a potato filling and accompanied by a coconut-chutney.

Recipe in hand, the correct type of dahl or lentils had to be found. For a while, we could have opened the pantry as a legumes shop. Urad Dhal or black lentil, not to confused with many other sort of black dhal even white ones! as I was told by an Indian shopkeeper in the Euston Road who pointed at snow white lentils assuring me that this was the true Urad/black Dhal.

Then, there was the Dosa which warranted a trip to Kerala, to observe the type of utensils used, the shape and texture. Still nothing worked, "goo-dishes" came out of the kitchen with much shaking of the head. Until, last night......

You will not get a step by step picture-story. The cook might be methodical but he, like many of us, doesn't like to share the kitchen space while preparing, chopping (that includes fingers) and working a certain kind of magic. So here are some recommendations over stolen observations.

• A ready mixture for the Dosa is by far the easiest
• The frying pan seems to be crucial: non-stick, nothing else will do.
• Use Ghee to fry the batter and a rounded spoon to "fan" it in the pan
• White dahl will do, as long as you believe that it's black.
• Though a breakfast food, it can be served at dinner and is very filling.
• Do not forget to soak the lentils, the day before.

Masala Dosa

Makes 8
For the Potato filling:
Ingredients:

800g potatoes, peeled, cut into 1cm cubes

 200g of skinned soaked and cooked split black lentils or urad dal

150g onions, roughly chopped into cubes (optional)

2 large, hot green chillies, minced (or to taste)

2 tsps mustard seeds

1 tbsp ginger, minced

50ml lemon juice

1 1/2 tsps salt or to taste

2 tbsps sugar

8-10 curry leaves

1 tsp turmeric

Method:

Boil the potatoes while they cook until soft

Heat oil in a frying pan, place the mustard seeds in and wait until they pop add all the remaining ingredients except for lemon, sugar, salt and potatoes.

Allow to cook for 5 minutes and then toss in the rest cook for a couple of minutes.

For the Dosa use a commercial mix and follow the instructions on the packet and the tips above.

Buckwheat Galettes - Galettes au Sarazzin

So it may not have been beach weather and handkerchiefs were in short supply. But what a thrill it was to walk along the beautiful Saint-Lunaire sandy beaches, being one of handful of people enjoying the misty blues of the seascape and the promise of a fish meal on a terrace overlooking the sea.

But not before an overnight stay in Dinan. A medieval town on a hilltop which has many fine old buildings some as early as 13th century.

None of the hotels we stayed in Brittany did break the budget and each offered a personal touch. Especially at breakfast: weird and wonderful home cooked jams, complete with the runny strawberry as to prove that none were Bonne Maman's or a slice of home-make "far aux pruneaux" a thick crepe with dried prunes...hmm delicious.

Talking about crepes, the "inescapable" Breton's staple. The savoury pancake being made with farine de sarazzin -buckwheat flour- available in most English supermarkets....had I known...

The trick is to cook the pancake in salted butter and to make sure that you allow at least 1 hour for the mixture to rest before use.

The array of fillings defies the imagination, it would seem that a mischievous fairy whirls her wand over each menu whispering "longify" so that the list covers a whole page and any choice becomes right impossible so that reliance on Galette complète is a must

I was told that each breton household has their own basic galette recipe and though this seems quite ridiculous, I wold be incline to believe it so here is that I used a lunch time with my newly bought buckwheat flour.

Buckwheat Galettes
will make 8 galettes

For the batter:
- 225 grams (7 ounces) buckwheat flour
- 2 eggs
- 500 ml (1/2 quart) milk
- 500 ml (1/2 quart) water
For the galettes:
- salted butter
For the topping
-grated hard cheese of  your choice
-slivers of ham
-1 egg per galette
Step 1 : Prepare the dough.
Put the flour in a large mixing bowl and dig a little well in the center. Break the eggs in the well, and whisk them gradually into the flour in a circular motion. Pour the milk in slowly, whisking all the while. Add the water, still whisking.
 Cover the mixing bowl with plastic wrap, and store in the fridge for at least two hours,
Step 2 : Make the galettes.
Take the bowl of dough out of the fridge. Whisk the galette dough again, as some of the flour will have settled at the bottom of the bowl.
If you're making several galettes in a row, preheat the oven to 150°C (300°F). This is where you'll keep the galettes warm while you make the others.
Heat up a large non-stick skillet over high heat. When it is very hot, put in a sliver of salted butter. When it is melted, but before it browns, spread the butter evenly on the surface of the skillet. Pour a ladleful of dough in the skillet, and swoop the skillet around so that the dough spreads out in a nice even circle. Let cook on medium-high heat for a few minutes, peeking underneath with a spatula from time to time to check on the cooking.
Flip the galette when it's nicely golden underneath,
Melt grated cheese and slivers of ham on the top, break an egg on the top, leave to melt and cook
Put the galette in a large baking dish or on a cookie sheet and into the oven to keep warm while you make the others.

Eggs Royale

Eggs royale, a breakfast dish which really makes One feels special. On the other hand One has to be presented with the dish in order to avoid angst at the idea of tackling a hollandaise sauce before breakfast. Admittedly it is is not very often that breakfast is cooked for One by a professional chef. On the other, other, hand, this dish would really work well as a light supper.

So, to make somebody feel special without too much trouble. let's turn to Delia who famously told the nation how to boil an egg and not so famously how to

poach an egg.

Then we need to turn our attention to the hollandaise sauce.

Hollandaise sauce is a thick, yellow buttery sauce. It is an emulsion, which means that it is a combination of two liquids, in this case lemon juice and butter, that is held together and stabilised by a third agent, egg yolks, to form a rich and thick sauce.

It has a reputation to be tricky because of the whisking but that was before the food processor. I made it once and couldn't fathom why it had such a bad reputation

Ingredients
2 large egg yolks
1 dessertspoon lemon juice
1 dessertspoon white wine vinegar
4 oz (110 g) butter
salt and freshly milled black pepper

Method
Place the eggs in a food processor with salt & pepper and blend for about 1 minute at low speed.
Heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer for a minute.
Return to the food processor, switch on at low speed, and pour the liquid slowly
Melt the butter over a gentle heat, in the same sauce pan, being very careful not to let it brown. When the butter is foaming, do the same thing as prior, slow steady trickle in the food processor.
That's it.

I have not lost sight of the eggs royale
you will need

2 muffins

a couple of slices of smoked salmon

4 eggs

Start with slicing the muffins and warming them up, meanwhile poach your eggs and do the hollandaise.

Stack all the components starting with the half muffins, smoked salmon, eggs top with hollandaise

Same recipe applies for eggs Benedict, substitute the salmon with warm cooked ham

Best Buns

Lovely Sarah is 15, she adores chocolate, her "bete noire" : onions. She and her parents came to visit from Ireland over the week-end. To welcome them I had baked so they would arrive to the sight and smell of warm buns. We all sat down, swapping news when suddenly a little voice interrupted the conversation with a "off the record" these are the best buns I have ever ever had in my entire life". They are very nice indeed. Here is the recipe, extracted from this month Waitrose's free magazine:

RICOTTA and BLUEBERRY BUNS

425g strong white bread flour, plus extra dor dusting
7g sachet esasy-blend dried yeast
75g slightly salted butter, melted
2 large eggs, beaten
100g caster sugar
250f tub ricotta cheese
50g Vanilla sugar, plus 1 tsp to sprinkle ( or use vanilla extract springled on caster sugar)
150g fresh blueberries (or use frozen, without defrosting)

1. Mix the flour, yeast, butter, eggs and caster sugar in a bowl. Add 100-150ml hand hot water and mix to a soft but not too sticky dough. (If necessary, add a little more flour to make the mixture more manageable.)
2. Turn out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Put in a lightly oiled bowl, cover with clingfilm and leave to rise in a warm place for 1-2 hours until the dough has doubled in size.
3. Cut out 12 x 14cm squares of baking parchment. Mix the ricotta in a bowl with the vanilla sugar and 50g of the blueberries.
4. Preheat the oven to 220C, gas mark 7. Turn the dough out onto a floured surface and knead in the remaining blueberries. Cut into 12 even-sized pieces.
5. Flatten each piece down on the surface, stretching it until slightly larger than the palm of your hand. Spoon a little ricotta mixture into the centre of each piece of dough. Pull the edges of the dough up over the filling to enclose and pinch the edges together to make bundles. (Don’t worry about making them look neat!)
6. Press a square of parchment into one section of a muffin or Yorkshire pudding tin and drop a bundle of dough into it. Repeat with the remainder then cover loosely with clingfilm and leave to rise in a warm place until risen to about half the size again.
7. Bake the buns for 15 minutes, until golden. Lift onto a wire rack and sprinkle generously with the extra vanilla sugar. Serve warm or cold.