Tag Archives: Nigella

Raspberry and White Chocolate Muffins. An essential component of your five-a-day?!

5 Jul

You know you want me!!

Today’s mouth-watering and seasonal recipe is provided by one of my new blogging friends, Sian, who is helping me out while I am wondering how we are going to get packed up by this time next week! Over to you Sian.

Hi Mummy in a Hurry readers, I’m Sian from Pumpkin and Piglet. Firstly I would like to thank Natalie for having me here. I’ve been reading Natalie’s blog for a while now and love her tips and quick, easy but yummy recipes so it’s a real pleasure to be here!

One of my passions is baking. For me, there is nothing more comforting than a big slice of cake, a fluffy, moist muffin or a lovely cupcake with a sweet swirl of frosting. Sometimes though, time is limited and spending too long in the kitchen is not an option.

For those days, muffins are a good answer. No faffing about making sure everything is combined just so, quick to bake and scrumptious. If time is seriously tight then you can weigh out the ingredients the day before, dry in one bowl and the wet in a jug covered in the fridge, ready to mixed together and taken out of the oven within half an hour.

There as many flavours of muffins as you can think of but I would like to share a recipe with you for Raspberry and White Chocolate muffins. This recipe is adapted from Nigella Lawson’s How To Be A Domestic Goddess.

Raspberry and White Chocolate Muffins

INGREDIENTS

  • 60g butter, melted
  • 200g plain flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 150g caster sugar
  • Juice and zest of 1 lemon
  • Approx 120ml milk
  • 1 large egg
  • 150g raspberries
  • 100g white chocolate chunks

METHOD

Preheat oven to 200oC and line a 12 hole muffin tin with paper cases.

In a largish bowl combine the flour, baking powder, bicarbonate of soda, sugar, salt and zest.

In a measuring jug pour in the lemon juice and then enough milk to come up to the 200 mil level (it will curdle, this is fine), then beat in the egg and butter.

Pour into the dry ingredients and stir briefly. The batter should scarcely be combined and should appear lumpy. Don’t worry if there are still streaks of flour.

Fold in the raspberries and chocolate, dollop into the muffin cases and bake for 25 minutes.

Once baked, leave in the tray for 5 minutes and then transfer to a rack to finish cooling.

There you go, 12 muffins! They are best eaten the same day but will keep for another day in an air tight tin.

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Birthday Party for a 4 year old boy. Part 1, The cake

19 Jun

David's Cake

 

I was, with great reluctance, bounced into holding a small birthday party for my son.  I was hoping the promise of a big present instead might dampen his enthusiasm, but to no avail. Usually I love to hold a party, but with the house move looming, I was hoping that this year I might be able to give it a miss. 

I know that I could just go to the supermarket, and buy everything ready cooked, ready-made etc, but, I hate to serve food that I am not keen on myself. So I find myself knuckling down, to a lot more preparation than I had the time for. 

I had a brief glance at the cakes in the supermarket, which offer both convenience and the kind of decor that children love.  But one look at the cocktail of ingredients that look like something from a chemistry experiment, leaves me fleeing without a second look. 

A standard sponge cake, is of course, a doddle. If I am really pushed for time it will be Nigellas Never Fail Victoria Sponge. The trickier issue is persuading my son that my ‘home-made’ confection, can rival those of his friends who have elaborate designs, created courtesy of the supermarket. 

I do not do the whole sugar paste/cake modelling thing. I do not have the time, any sort of artistic skill, and more importantly, I am not all that patient. 

So here are my quick fixes 

  1. Ice the cake as usual. Decorate with small toys or figures from the them that your child would like. For Davids 2nd Birthday it was plastic figures from In the Night Garden. For his 3rd birthday, it was Pirate Lego on a chocolate cake.
  2. The second option, which I have elected for this year, is to buy a cake topper. I bought one on ebay. Personalised. Edible. Has his name and age on. And only £4.99.

This year I made a fatal error. I decided to make something I had never made before, and at the last-minute. Armed with the comfort of the cake topper in reserve, I decided that a red velvet, cream cheese frosted cake (from Hummingbird bakery book) would be just the thing. Ha ha. I measured the cake tins. They were a bit on the small side for the cake topper, but I (foolishly) thought that I could thicken it up with the frosting and all would be fine. 

Great idea. Then, the great buttermilk shortage occurred. It’s a key ingredient of the cake, yet was absent from the shelves of every supermarket in a 5 mile radius. After much huffing and puffing, I decided to ‘make’ butter milk by combining crème fraîche, yoghurt and a little milk (to get the consistency right). It seemed to work. 

The cake turned out surprisingly well, despite my ‘buttermilk’ concoction.  However, the heat in of the day caused the cream cheese frosting to go all runny and it kept falling off the side of the cake.  I then put it in the fridge for half an hour. that did the trick, but when I got the cake topper out, it was still 1 inch too wide. So, there was nothing for it but a last-minute dash for my failsafe standby, a chocolate version of Nigellas Never Fail Victoria sponge made in tins that were (this time) the right size. There was not even time to ice the cake. I filled it with buttercream (left over from the cupcakes I had made) and just stuck the cake topper on using jam. I think I used too much, as it went a little ‘glisteney’ but on the whole, it looked ok, and kept my four-year old and a bunch of his friends happy. And the bonus was I served the red velvet cake to the party mums, who were all very grateful for my birthday cake disaster. 

Red Velvet Cake

 

Total effort for cake. 30 minutes (for each cake). Happiness for 4 year old son. 10/10. Warning. The finished product (good-looking, great tasting, home-made cake) might lead to just a teeny feeling of smugness!

Nigella’s Never Fail Victoria Sponge

10 May

Let me dispel a few myths. You don’t need to be any sort of domestic goddess to make a good Victoria sponge. You don’t even need much time. If you have all the ingredients in the house, you should have it all prepared and in the oven in under 5 minutes. And the washing up is  courtesy of the dishwasher.

I am not sure that any cook can honestly claim the rights to a ‘recipe’ for a Victoria Sponge, as the ingredients and quantities seems to be almost identical in a number of cook books. On this subject I am slavishly devoted to the teachings of Ms Lawson in her first (and to me her best) book, How To Eat. Since I first made this speedy, all in one, processor method of making a Victoria Sponge, I have resisted the siren call of all other cookery prophets and remained loyal to this easy peasy never fail recipe.

To those of you that buy your cake in the supermarket, or make your cake from a packet mix, I would like to prevail upon you to cast aside your prejudice and to try this, just once. You will not look back. You are likely to have everything you need without even stepping into a shop. Butter, sugar, eggs, flour, baking powder, vanilla essence, Jam. All storecupboard staples.

Just follow a few simple rules and you cannot go wrong

  • Use the size of tin that is recommended or the cooking times will change
  • Know your oven temperature. They can vary widely. Cooking it at the right temperature is key.
  • Relax. Even if it does not look as pretty as a shop perfect cake, the first bite will have you hooked.
  • To make life easier I use pre-cut cake tin liners. This saves the step of greasing and lining the tin..

So successful and easy has this cake been, I have made it on numerous occasions, to cheer up a sad friend, to fuel a tired new mum, and when I am calling in on friends for coffee and realise I have not even a packet of biscuits to take.  And I made it for myself twice a week, when I was an almost sleepwalking tearful and tired new mum, just to give me something to look forward to in the afternoon.

A few tips

  • The recipe suggests room temperature/soft butter. Not many people are so well prepared that they get the butter out of the fridge a day early in anticipation. I use the defrost facility on the microwave, until it gets soft but not runny and melted. It takes about 60 seconds on defrost in my microwave. Try it in 20 second bursts. You are looking for a glossy, gooey, about to melt texture.
  • I recommend keeping your eggs in a cupboard at room temperature, then you don’t have to remember to take them out in advance.
  • If you are using fridge cold milk I would recommend 15 seconds in the microwave to take the chill off.

You can find Nigella’s recipe at page 26 of her book.

I have adapted the quantities to suit the size of tins that I have (18cms)

Pre-heat your oven to 180 degrees (or 160 degrees for a fan oven)

INGREDIENTS

6 oz  or 170g plain flour

6 oz  or 170g soft unsalted butter (but you can use salted if thats all you have – it just alters the taste a little)

6 oz 170g sugar

3 large eggs – if you only have medium eggs just add a little more milk

2tbsps (ish) milk.

1.5 teaspoons baking powder

1 teaspoon vanilla extract (not essence)

Place all ingredients into processor. Blend until combined, adding enough milk to give the mixture dropping consistency.

Put in oven for 25 minutes. If you are not sure if it is cooked put in a skewer (or knife if you don’t have one). If it comes out clean (ie without sticky cake mixture on it) it is done.

Just out of the oven

Once the cakes are out of the oven, leave to rest for 5 to 10 minutes, then turn out on to a cake rack (or grill rack if you don’t have one)

Allow to cool for about 45 minutes.

On the rack

Add jam to one sponge then put them together. Sprinkle with caster sugar. Serve

I don’t generally add whipped cream, unless I know it will get eaten that day, as it doesn’t keep well.If you have just used jam, it will keep in an airtight container for a few days.

Ready to eat

Fast Feast

4 May

This is not, as the title might imply, a recommendation that you eat quickly. This is my combination of a few recipe ideas, that represent a template for a simple yet sumptuous buffet that will comfortably feed a crowd, without sending you into a stressed host(ess) meltdown.

These tried and tested recipes can be prepared ahead, and require only minimal supervision in the kitchen, allowing you to join the party and share a drink and nibbles with your guests while the main course is cooking.

This particular menu was borne out of my usual knack of over scheduling our weekend. We had planned to meet friends for brunch, on the same day that I had offered to host my brother’s 30th birthday get together for the entire family later in the day (8 adults and 6 children ranging in age from 11 to 4 months old). As I was short on time, I decided to provide only one main course that would be suitable for all.

As we were going to be out for a good part of the day, nearly all of this was prepared ahead. In total (aside from cooking times) the preparation took about 1 hour.

PARTY MENU

FOCACCIA WITH A SELECTION OF ANTIPASTI

RICOTTA AND HERB STUFFED CHICKEN, NEW POTATOES, GREEN BEAN SALAD

3 TIERED CHOCOLATE BROWNIE ‘CAKE’

SARAH’S LIME AND GINGER CHEESECAKE

The amount of food that I prepared here, was far too much. I do however, follow Nigella’s mantra of ‘never knowingly undercatered’. And there is a distinct upside to over catering. The leftovers will provide a couple of meals that can be assembled in moments for a couple of days after the party, freeing you from the shackles of the seemingly endless meal preparation production line.

FOCACCIA AND ANTI-PASTI

I have for the past few weeks, been making focaccia at home. I used to go to the farmers market and buy a fairly small oblong loaf, studded with rosemary, or tomatoes, or onions, paying £4.50 a time. Obviously if you are feeding a crowd, this can be a pricey addition to the menu if you need 3 or 4. After discovering how easy it is to make, I have not looked back. This takes less time to make that it would for you to find your credit card, coat and keys and leave for the supermarket. The recipe I follow is not my own, but provided by Hugh Fearnley-Whittingstall, provided in his book River Cottage Everyday. For obvious copyright reasons, I have not re-produced it here, but if you want to make your own, there are numerous versions available on the net. You simply measure out the flour, dried yeast, water etc, leave it in the mixer with a dough hook for a few minutes, then leave it to rise. If, like me you are going out and wish to make this ahead of time then you can put it in the fridge for a few hours where it will rise slowly. When it is ready to go in the oven, stud the top with whatever you have to hand (I did cherry tomatoes and rosemary on one, and red onion chutney and goats cheese on the second), then a drizzle of olive oil and sprinkle of sea salt. 15 minutes in a hot oven later and it is ready.  You may have neither the time or the inclination for this step, in which case most of the supermarkets offer this bread in one form or another.

RICOTTA AND HERB STUFFED CHICKEN

This is dish that both Jamie Oliver and Bill Granger offer a recipe for. I was a bit pushed for time and therefore didn’t have time to look up a recipe, but here is a link to Bill’s version if you want something more specific to follow.

INGREDIENTS

3 free range/organic chickens, spatchcocked. (you do this by cutting out the backbone, the squashing it flat. If you are a bit squeamish about this part, then buy from a butcher and get them to do it for you)

2 x 250g tubs ricotta

2 tbsps chopped chives

2 tbsps chopped parsley

1 tbsp thyme leaves

zest of half a lemon

salt and pepper to taste

Mix herbs, salt and pepper with ricotta. Using your fingers (or a wooden spoon if you have sharp nails) loosen the skin over the breast and thighs. Push ricotta mixture under skin over breast and thighs. Drizzle chicken with a little olive oil and season with salt and pepper. I cooked this hot and fast. The cooking times are much more reliable if you cook from room temperature. You can make this ahead but I would advise taking it out of the fridge about an hour before you cook it. I started it off with about half an hour on 210 degrees then turned it down to 180 degrees for the last 15 minutes. If the chicken looks like it is browning too much, then cover with foil.

The first time I tried this method I was hooked, so I would urge you to try it at least once. The result is tender juicy moist chicken, complemented by the light, delicate taste of the ricotta and herbs. I left this to rest under foil for 15 minutes once out of the oven, then served on platters, with carving knife and forks for guests to help themselves.

The new potatoes were steamed then dotted with a little butter and salt and pepper.

The green bean salad, is another recipe from Bill Granger. You can, as I did, make this ahead then leave in the fridge, then dress it at the last minute.

BROWNIES AND CHEESECAKE

Dessert I prepared the evening before. I made Sarah’s Lime and Ginger cheesecake, and a double batch of my five-minute brownies.

To serve I arranged the brownies on 3 glass cake stands, placed one on top of the other like a tiered wedding cake, then added a few candles.

The best part of this meal for me, was the fact that I had the chance to relax and join in. And, the children all loved the chicken and cleared their plates.

And, you may have guessed that I used banqueting roll to cover the table, so when the party was over, the table was cleared in moments, and the dishwasher (and Mr Mummyinahurry) did the washing up, giving me a chance to put my feet up and read this month’s copy of delicious magazine.

Home made focaccia bread

Three tiered brownie 'cake'

Breakfast Pancakes

24 Apr

There are some days when only carbs will do. After a late night out (and possibly a bit more wine than was sensible), followed by several toddler makings and a 6am start, I was hankering for a big carb fix to get me up and running.

I love making these american style breakfast pancakes. They are so easy and quick to make, and popular with all the family.

These were on the table and ready to eat in under 15 minutes, and devoured (by me at least) less than 5 minutes after that. Actually 14 mins 38 seconds to be precise. That timescale included help with the mixing from a toddler, chopping of banana and setting of table, and the cooking of the pancakes of course.

The recipe I tend to follow is that belonging to Nigella Lawson in Nigella Express. You can find it at a number of locations on the internet, including Nigella’s Website and BBC Good Food

Every now and then I make up a batch of the dry mix as directed, then it is ready to go with some melted butter, an egg and some milk. Not exactly an arduous task.

I have to confess I hankered after the pancake warmer used by Nigella for quite some time, and eventually found it on the net. I couldn’t stop myself from buying it. It is fabulous. It keeps the pancakes warm for ages, and the steam vents on the top stop them getting too soggy.

To speed up the process I do tend to use 2 pans at once (dishwasher proof, naturally) then the cooking part usually takes only a few minutes.

I have yet to bother with Nigella’s suggestion of a blueberry maple syrup on top Maple syrup and blueberries, both not exactly cheap, and to me it just seems like a step too far.

I tend to plump for chopped banana with a drizzle of maple syrup. I prefer the smoky sweet taste to honey. Whereas the kids of course favour Nutella, or lemon and sugar. Brunch anyone?

In the pan

Ready to serve

Mmmmmm