Muffin Mania

I have a cocktail party to cater for this weekend. 80 people. I will be serving 6 hot options and 1 sweet option.

The menu is...

Chicken,leek and fetta mini tarts

Sugarcane prawn puffs w/green chilli dipping sauce

Pumpkin,sweetcorn and coriander fritters

Moroccan marinated lamb skewers w/tahini lemon dipping sauce

Beef,mushroom and lentil baby pies

Tomato & Zucchini soup served in cups with garlic toasts

Raspberry & White Chocolate Muffin cupcakes.

While I was making the muffins I thought about sharing my tips for making great muffins.

I have a good reputation for my muffins. They were the best seller in both of our cafes.

I find the best result is to not over mix, let it be lumpy and still a bit of flour not mixed in.

Melt the butter in a jug in the microwave, add your eggs to it and then beat it through in the jug then add the milk.

If you follow this sequence I promise you nothing but praise for your muffins!

If your using frozen berries, fold them in the dry mix first before you add your wet mix. This will stop the berries bleeding through the muffin mixture.

I always use white sugar, not caster. I find this gives the top of the muffin its nice crunch.

DON'T over cook them. Take them out a wee bit before you meant too. The muffins will keep cooking a little bit more as they cool down.

Well see how you go with these tips...

Well I must keep going, I'm behind a bit this week. I have had a sick little boy. Winter cold.

His spirits are good, just rough nights....zzzzzzzzzzz

Sweet Muffins & Dreams.

A Winters Pie...

Well winter is really upon us. Its mushroom season and a great time to get out for a walk and pick your own. You really need to know your mushrooms!!  Nature has a way of tricking us.

I made some mushroom and lentil pies the other day and have been asked to share the recipe. It was a recipe I just made up along the way for 80 pies. So I will try to adjust it for a serving of 4.

Mushroom & Lentil Pies.

500gms  diced mushrooms. Use what ever you like.

1/2 brown onion diced

2 cloves garlic diced

1/2 leek diced

1/2 single piece of celery chopped finely

1 carrot grated finely

1/2 red de-seeded chili diced finely

1/2 zucchini grated finely

2 handfuls chopped baby spinach

1/2 cup uncooked red lentils.

2 tsp chopped thyme

4 basil leaves chopped.

Salt and Pepper

1-2 cups of vegetable or beef or chicken stock

splash white wine

olive oil

50gms butter

Shortcrust pastry.(frozen)

Puff pastry. (frozen)

Pre-heat oven to 180.c.

Thaw out your pastry

In a heavy based saucepan put in a splash of olive oil and the butter.

Sweat all the vegetables till soft, might need to add a bit more oil as you go.

De glaze the pan with a splash of white wine, add the stock, 1 cup first.

Add the lentils and stir through.

Season to taste.

This is when you decide to add the rest of the stock, if it needs it.

Cook it out slowly till the lentils are soft. Lentils will thicken up the mixture as they cook out.

You can use cooked tinned lentils. 1 can is plenty. 

Add the end add your spinach,thyme,basil.

This mixture only takes about 30-40 mins to cook.

Make sure your mixture is moist or you will have dry pies.

Use whatever pie mold you want to. I use my Texas cup muffin tin.

Cut out the appropriate amount of pastry to fit your mould with a little over-hang.

Fill with the pie mix.

Top the pie with your Puff pastry.

Press together around the sides with a fork.

Brush with an egg wash ( 1 egg beaten with a splash of milk)

Sometimes I sprinkle the top of the pies with sesame seeds.

Bake in oven for about 20-25 mins. Till your pastry looks golden brown.

The photos of the mushrooms are in my neighbourhood. Not for eating!!