Blog – Page 53 – The Food Wife

BLW Blackberry, Lime and Coconut Sugar-Free Muffins

1st September 20182nd September 2018
by thefoodwife

Makes 12

The carrot and coconut sugar-free muffins were such a hit with the Food Baby and his pals that Iâ€™ve been busy coming up with another sugar-free cake for them. Again these are sweetened naturally by the banana and have added texture from the oats and coconut whilst they are kept moist by the blackberries.

These take only a gently stir so can be made quickly and easily and can be frozen once baked.

Ingredients:
1 large banana, mashed (you are looking for about 125g)
120g blackberries
25g desiccated coconut
50g oats
100g plain flour
1 lime, zested
1 tsp baking powder
120ml full fat milk
60ml oil
1 egg, beaten

Step 1: Lightly combine the banana, blackberries, coconut, oats, flour, lime zest and baking powder in bowl.

Step 2: In a jug, mix the milk, oil and egg.

Step 3: Add the liquid to the drier ingredients and gently mix. Remember not to over mix it.

Step 4: Fill a muffin tray with 12 cases. Put a dessert spoon of mixture into each case. Then spread any remaining mixture equally between the cases.

Step 5: Bake in a preheated oven (200c) for 20 minutes.

Step 6: Remove from the oven and allow to cool on a wire rack.

Ox Cheek RagÃ¹

31st August 201831st August 2018
by thefoodwife

Serves 14

This is such a simple dish with few ingredients that really makes an impact. It is excellent for batch cooking and the good news is that a little goes a long way so this feeds a lot of people. My recipe here is for the Instant Pot but it can be slow cooked on the hob or in the oven (see my notes at the end).

I am a huge fan of ox cheek. It is relatively cheap but has the most wonderful flavour and texture. It has to be cooked for a long time but using the pressure cooker means it is done in a fraction of the time.

You want a good Italian red wine for this dish and I absolutely adore Montepulciano Dâ€™Abruzzo. Lidl do one that’s exceptional value for the quality at Â£3.99. This recipe uses half a bottle which means thereâ€™s enough for a glass or two for the cook!

This has become a favourite dish in our household and is often on the menu, most recently as part of an Italian-themed dinner party.

Serve with a pasta of your choice and some freshly grated Parmesan or Pecorino.

Ingredients:
3 tbsp olive oil
3-4 celery stalks, finely diced
1 onion, finely diced
2 cloves of garlic, finely diced
2 sprigs of rosemary, leaves removed and finely chopped
2 ox cheeks, cut in to large pieces (about 2 inches)
500g passata
375ml Montepulciano Dâ€™Abruzzo (Italian red wine)
Salt and pepper

Step 1: Set the Instant Pot to sautÃ© mode. When hot, add the oil, celery and onion, and stir frequently for five minutes.

Step 2: Add the garlic and ox cheek pieces. Stir frequently for a couple of minutes until the cheeks are browned slightly.

Step 3: Add the rosemary, passata, wine and a large pinch of salt and pepper. Stir.

Step 4: Switch sautÃ© mode off and replace the lid. Ensure the vent is set to sealing.

Step 5: Select manual, high pressure and set for 35 minutes. Allow it to depress naturally.

Step 6: Remove the lid and take out the cheek pieces and shred with a fork.

Step 7: Return the shredded meat to the pot, leave the lid off and set back on sautÃ© and allow to simmer for 10 minutes, and season to taste.

This is wonderfully rich and a little goes a long way. An Instant Pot ladleful per person (or three or four tablespoons of the sauce) stirred into freshly cooked pasta should do it. I portion this up and freeze for a quick and very satisfying meal.

If you are not using the Instant Pot, it is possible to achieve the same results in the oven or on the hob. Steps 1-3 should be done in a casserole dish on the hob, replace steps 4 and 5 with cooking on a low heat (lid on) either on the hob or oven (150c) for three to four hours. Step 6 remains as is whilst step 7 should be done on the hob, with the lid off.

BLW Carrot and Coconut Sugar-Free Muffins

29th August 20182nd September 2018
by thefoodwife

Makes 12

These little cakes have extra texture from the carrot, coconut and oats. They are sweetened naturally by the banana, and the fruit and vegetables help contribute to your little oneâ€™s healthy diet.

When peeled from their paper cases these are the perfect size for little hands to hold and so make a great snack.

These take only a gentle stir so can be made quickly and easily and can be frozen once baked.

Ingredients:
1 large banana, mashed with a fork
1 medium-large carrot, peeled and grated
25g desiccated coconut
50g oats
100g plain flour
1 tsp ground cinnamon
1 tsp baking powder
120ml full fat milk
60ml oil
1 egg, beaten

Step 1: Lightly combine the banana, carrot, coconut, oats, flour, cinnamon and baking powder in a bowl.

Step 2: In a jug, mix the milk, oil and egg.

Step 3: Add the liquid to the drier ingredients and gently mix. Do not over mix it.

Step 4: Fill a muffin tray with 12 cases. Put a dessert spoon of mixture into each case. Then spread any remaining mixture equally between the cases.

Step 5: Bake in a preheated oven (200c) for 20 minutes.

Step 6: Remove and allow to cool on a wire rack.

Blackberry Jam

27th August 201827th August 2018
by thefoodwife

Makes 8 Jars

There is something very satisfying about picking fruit for free and making something delicious from it. Iâ€™m sure it makes it more tasty.

This weekend we went blackberry picking along the canal by our home and managed to collect a hefty haul and I knew exactly what I wanted to do with them.

Several passers by stopped to ask what theyâ€™d be turned in to; a pie, crumble, jam? That was the winner.

My normal weekday breakfast at the moment is homemade bread topped with jam. Even better if I can pair it with a homemade preserve!

I made this naturally gluten-free and I also ensured it was vegan and dairy free (see the note in step 4).

You will need a large heavy-bottomed pan, eight jam jars and lids (plus wax circles or other sealants), and a sugar thermometer is useful, but not necessary.

Ingredients:
1.75kg blackberries, washed
1.5kg jam sugar
Juice of 1 lemon

Step 1: Place the blackberries, sugar and lemon juice in a large, heavy-bottomed saucepan. Place a saucer in the freezer.

Step 2: Heat the pan gently (I used a medium heat) so that the sugar dissolves into the natural juices of the blackberries.

Step 3: Bring to the boil and allow to simmer for 5-10 minutes (or, if using a sugar thermometer, when it reaches 102c).

Step 4: Remove from the heat whilst you test the consistency. Take the saucer from the freezer and put a teaspoon of the liquid on to it. Leave it to cool (30 seconds or so) and then push you finger in to it. If it wrinkles, it has reached the right consistency. If not, return the pan to the heat and boil again for another couple of minutes before testing again (make sure youâ€™ve put the saucer back in the freezer). Keep repeating this until you have reached the right consistency, at which point remove from the heat completely and skim off any scum collected on the top. N.b. If you are not keeping this vegan/dairy-free you could add a small knob of butter at this point to help dissolve any remaining scum.

Step 5: Allow the jam to settle for 10 minutes before ladling into sterilised jars.

Step 6: Seal appropriately (wax seals, lids etc.) and store in a cool dark place (they should keep like this for several months). Refrigerate after opening.

Blackberry and Apple â€˜Crumbleâ€™ Muffins

24th August 201824th August 2018
by thefoodwife

Makes 12

One of my favourite puddings is apple and blackberry crumble. Sweet and a little tart all at the same time, and just a bowl of comfort.

Here is a muffin version which is simple to make and can be eaten for ~~a naughty~~ breakfast, taken as part of a packed lunch, or enjoyed with a cup of tea for the obligatory tea and cake.

These are best eaten on the day, but will be perfectly edible for a few days (if they last that long). I zapped them for 20 seconds in the microwave after the first day but they could also be frozen.

Remember that when making muffins you do the minimum amount of mixing. The batter should only just be combined and will be lumpy – thatâ€™s good! It makes for a light muffin.

Ingredients:

For the muffins:
1 egg, beaten
60ml oil
120ml milk
200g plain flour
100g caster sugar
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
2 eating apples, peeled and cored then cut in to a medium dice
120g blackberries

For the crumble topping:
25g cold butter, cubed
25g sugar
50g oats
1/2 tsp ground cinnamon

Step 1: In a jug, mix together the milk, oil and egg.

Step 2: Lightly combine the apple, blackberries, flour, sugar, salt, cinnamon and baking powder in a bowl.

Step 3: Add the liquid to the dry mix and gently fold into each other. Do not over mix it.

Step 4: Fill a muffin tray with 12 cases. Put a tablespoon of mixture into each case. Then divide any remaining mixture equally between the cases.

Step 5: Use your fingers to rub the crumble topping ingredients together in a bowl.

Step 6: Sprinkle over the top of each muffin.

Step 7: Bake in a preheated oven (200c) for 20-25 minutes (mine were ready at 22 minutes).

Step 8: Leave in the tray for 10 minutes and then transfer to a wire rack to cool.