HAPPY NEW YEAR!!!
Now that's done i thought i should fill you in on my new year plans for this place. 2014 is going to be an incredibly busy year for me i have filtered out to where to start and my goals are as such:
Get back in the kitchen more *FAMILY HUZZAH*
Publish my book
Surrender this darned screenplay
Become a better pagan
Druid some shit right up
Drink 8 pints of water a day
So the first thing can be checked off. I have decided to get stuck in with easier options and create somewhat bargain foods at a quicker pace and higher standard. Substitute your ingredients for cost savers and time savers whilst learning your basics and getting to know your large tile-slated room with an oven in it.
Here is my first suggestion and the name my excited six year old labelled it with (i apologise in advance)
Pomegranate Muffins (Casino Muffins)
Me: Bruce..why Casino Muffins?
Bruce: ...That's the level i'm playing on Sonic
1 x pack of Wrights Madeira Mix (Tip One: these little beauties are amazing and can awaken your fusion cooking demons. not everything will work out but i've not had a bad mixture yet. test them on your colleagues as i do..THEY WILL NEVER KNOW..unless they are now reading this and in that case..I salute you.)
2 x TBSP of Sunflower oil
200ml of water
1/2 fresh pomegranate
* Preheat your oven to 200c and get a big bowl out of the cupboard. Combine the packet contents and the oil and water.
* Mix it into a lovely smelling batter, try your hardest not to stick your finger in by accident as you the lure of its amazing smell beckons you like a demon siren of cake batter...ness....ANYWAY
*Take your half pomegranate and place all the lovely seeds in to the mixture taking care not to include the white or skin, mix it all in well and get your fingers out the batter!
* Get your muffin tray or tin and place your cases in as usual. Empty the batter into each (i usually use two dessert spoons per case in order to guarantee a bit of height and substance, that and I'm greedy)
* Put in the oven for around 40 minutes checking regularly, don't open or they will deflate. I usually go by smell (a bit backwards but it has never let me down). When they are nice and brown remove from the oven and test them. A skewer should pull out of the cakes clean to indicate the middle is done also.
*plate and allow to cool
The taste explosion of the pomegranate seeds coupled with the taut and sugary old skool Madeira is sublime and a massive favourite this holiday period. We have also done this as a loaf and it worked lovely served with clotted cream.
Same recipe and method faves have included, Sticky maple soaked home apples with toffee mix or strawberry and cherry Maderia Cake. The possibilities are endless.