It’s almost the weekend, whoop, and I hope you all get a chance to read, do, eat and make some lovely things. Here’s some inspiration for your Friday afternoon reading pleasure…
Oh, and also a little muffin recipe that went down a treat in our house this week. Sx
Here in Orange we are gearing up for our annual FOOD Week celebration in April and the program is now available. There are some fantastic events on offer, including ours at the Farm Kitchen! Download it here.
It’s almost apple season and I’m saving this recipe for brown butter apple tart to celebrate the looming harvest.
Cream puffs with lemon curd – yes please
Very keen to try this light granola from Mostly Saturdays
And maybe pull out the popsicle moulds this weekend to make these strawberry, peaches and cream ones with amaretti crumble, and/or these buttermilk and rose geranium ones.
This apricot and poppyseed crostata, a big mug of strong tea, the papers and a quiet morning tomorrow would all make me very happy. Instead we are back into Saturday sport and my breakfast will probably be half of the sausage wrapped in bread that Tom decides he doesn’t want after dropping it at Alice’s T-ball game.
Very happy with this new discovery – Wit and Vinegar is the source of many good things to eat, read and look at.
And also...spiced carrot, almond and pistachio cake.
We are going through a bit of a gnocchi phase here and this recipe is next up
I’ve not been to New York (yet) so am quite liking getting to know the city through my new blog crush, Hey Natalie Jean
Wow – this is a great post. I love the idea of committing to host a regular Friday night dinner for family and friends. Nothing fancy, just a big pot of meatballs, no stress about making the house look perfect, just a meal with some mates in amongst the detritus of everyday life. Definitely going to adopt something like this for 2015.
Peach and blackberry muffins
While I don’t pretend that these are a health food (there’s a fair whack of sugar in there for starters), these muffins contain lots of goodies (chia seeds and wheat germ etc), plus they make delicious use of the beautiful fruit in season right now and yes, they are light, fluffy and very tasty. Makes 12.
1 cup plain flour
2 tbsp almond meal
3 tbsp chia seeds
1 tbsp baking powder
2 tbsp wheat germ
1/2 cup natural yogurt
2 tbsp whole milk
1/2 cup rice bran oil
1/2 cup brown sugar
1/3 cup caster sugar
1/2 tsp salt
50g unsalted butter, melted and cooled a little
1 tbsp vanilla paste
1 large egg
1 large peach, cut into small pieces
1 cup blackberries
Preheat oven to 180C and line a 12-hole/1 cup capacity muffin tray with paper cases. Mix the flour, chia seeds, baking powder and wheat germ together in a large bowl and whisk so there are no lumps.
In a separate bowl, whisk together the yogurt, milk, oil, sugars, salt, butter, vanilla and egg until a smooth thick consistency.
Gently fold the wet and dry ingredients together. Add the fruit and fold until just combined. Divide between the muffin cases and bake for 20 minutes or until the muffins are lightly golden and just firm to touch.
Adapted from my new favourite baking bible, Huckleberry