Sunday, 12 February 2012

Blueberry muffins

Does food ever seem to just stare at you every time you look in the fridge? There have been blueberries in the fridge for the last week or so, and after seeing them for one day too many, these muffins finally ended up in the oven.

Despite the fact that they are not terribly uniform, due to my less-than-exemplary spooning-into-cases skills, the  bake was actually pretty reasonable, the rise was good and the blueberry flavour came through well.

However, I think that they could have done with more sugar, and perhaps the extra sweetness would make them a bit nicer. To be fair though, when they first came out of the oven, they were very nice, if a little tart, but the next day they were more like rocks than airy muffins.

On another note, the batter seemed to go on forever and I had enough to make some little ones (but they really were like pellets and/or bullets!)

From the crazy wee cupcake calendar thing which provides lovely pictures that are nothing like what mine ended up like...

1/2 cup caster sugar
1 tbsp grated lemon zest (took roughly the zest of 1 lemon to get that much for me)
2 1/2 cups plain flour
1 tbsp baking powder
2 lightly beaten eggs
1 cup milk
1 stick unsalted butter, melted
1 tsp vanilla extract
2 cups fresh/thawed blueberries

1. Preheat the oven to 200.C and line a cupcake pan with cases.
2. Stir the sugar, lemon zest and baking powder with a spoon, in a medium bowl. Beat the eggs, milk and vanilla in a large bowl with an electric mixer until smooth, which takes about a minute. Add the dry ingredients to the eggs and stuff (technical term!) and stir until the blueberries are just combined.
3. Spoon the batter into the cases.
4. Bake in the oven for 20 minutes. Remove the tray from the oven and cool for 5 minutes.
5. Serve immediately (as they really really really don't keep that well).

According to the recipe, you can store them in an airtight container for up to 2 days, or freeze for up to 3 months, but I would take that little nugget of information with a pinch of salt ...

Saturday, 4 February 2012

Haggis with a camembert sauce

I know, I know. It sounds completely bizarre and potentially disgusting but this is the best way to have haggis. With a bit of distance between now and Burns' Night (25.01), there's even the possibility that the haggis will be on offer in the supermarket!

This is the one and only way that I actually like haggis - the sauce is creamy and cheesy and mild enough to take the spicy bite out of the meat.

I was trying to think of what else to add to this but, actually, my cold-riddled brain is struggling to string two words together. I didn't even manage to follow the soppy romance that I attempted to watch earlier, so with that show of complete and utter incompetence: over and out!


  • enough couscous for however many people you're feeding
  • 1 round camembert
  • 500ml single cream
  • 1 haggis (should probably be enough for 4ish)
First, pop the haggis in the microwave (sophisticated, I know) - it took about three and a half minutes in ours - cooking it until it's warmed right through. Cook the couscous (plain, with none of that vegetable nonsense) and leave to sit. Scrape the rind stuff off the camembert, chop up into chunks and melt in a pan along with the cream. When the sauce is ready, it should be hot and mainly melted down, but there may be some little lumps of cheese left - really, it's up to you how long you can bear to wait! 
Simple but effective, that's what this is!