Tag Archives: yoghurt

Coffee and banana muffins

Today’s delicious offering was baked by the Offspring based on a recipe given to me by a fellow kindergarten mum, Diana. I won’t tell you how long ago she gave it to me. 😉

The thing I like about this recipe is that it’s very easy. It’s also very forgiving of variations. In the following recipe, our variations are shown in italics after the base recipe.

Ingredients

  • 1/2 cup soft butter [we used Lurpak Slightly salted spreadable butter which contains a small amount of vegetable oil],
  • 1/2 cup of white sugar [we used caster sugar],
  • 1.5 cups of self raising flour,
  • 2 eggs
  • 1 cup of plain yoghurt or milk. Yoghurt makes it rise more. [We only used 1/2 a cup of yoghurt so we could add more banana]
  • 1 cup fresh fruit [we used 2 cups of bananas, chopped into decent sized ‘chunks’. NOT mashed]
  • a little extra butter to grease the muffin tins [we used paper cupcake thingies? to save on clean up]

Method

  1. Preheat oven to 200 C [392 F]. If using fan bake, lower the temperature a couple of degrees.
  2. Grease muffin tins [or use paper thingies for easy clean up].
  3. With an electric mixer, blend the butter with the sugar until it changes colour and looks ‘creamy’.
  4. Beat in 2 whole eggs. If the mixture starts to separate or ‘curdle’, add a tablespoon of the flour.
  5. Beat in the yoghurt.
  6. Remove from beater and fold in the chunks of banana. [This is a trick I learned by accident. If you mush the banana the flavour will be very bland. If you leave the banana in chunks, you’ll get a burst of strong banana flavour whenever you bite into a piece].
  7. Fold in the flour [no need to sieve].
  8. Spoon mixture into the muffin tin [or into the paper cupcake thingies inside the muffin tin].
  9. Bake for 15-20 minutes until golden brown.
  10. Remove from the muffin tin and place onto a cooling rack

You can eat these muffins straight from the oven with a bit of butter, just watch out for the chunks of banana, they are hot! Or you can eat them plain, hot or cold. Either way they’re delicious with your beverage of choice.

Bon appetit!
Meeks


Coffee and cake, 28th April, 2020

Coffee with toasted cheese and bacon bread

I was tempted to change the title to ‘Coffee and Toast’ but decided to go with consistency instead. 🙂

I’d like to start by thanking Robbie for the bread recipe. I had to make a couple of substitutions, but the end result was a million times better than I’d hoped. You can find the recipe at the end of this post.

And now for the cup and saucer. Back in the dim and distant past, my Mum gave me two cup-and-saucer sets. They’re Lustreware and quite beautiful.

Ever since then, I’ve been haunting op. shops [second hand opportunity shops] to add to my collection. I now have quite a few beautiful pieces. Most are not Lustreware but they are lovely in their own ways, so I thought I’d give each set its own 5 minutes of fame. Ta dah:

As always, apologies for the photography.

If you look at the bottom of the cup you’ll see a mark that says ‘Hand painted, Nippon.’

Nippon was the old name for Japan, but I can’t imagine that a Japanese company would put a mark written in English on its product, so…? No idea. If there are any experts out there, I’d love to know the story behind this piece.

And now for the bread recipe. I’ll start by saying I’ve rarely baked anything this easy. Plus, the recipe is most forgiving of substitutions. And finally, I love the fact that I almost always have the ingredients in my pantry and fridge.

Robbie’s Cheese & Olive bread [my substitutions are in italics]

Ingredients
500 grams self raising flour (I didn’t have SR flour so I used cake/plain flour and added 15 ml (3 teaspoons) of baking powder);
2 cups (500 ml) grated yellow cheese (I used strong gouda) [I only had mozzarella so used that, not cheesy enough but okay];
5 ml (1 teaspoon) salt;
2 cups (500 ml) plain yogurt; and
200 grams of black olives, drained, stoned and halved [I didn’t have olives so used 2 rashers of middle bacon cut into small squares]
Method
Sieve the flour and salt into a mixing bowl. Add the grated cheese and olives. Make a well in the centre and add the yogurt. Mix until it forms a sticky dough. [I found that I couldn’t incorporate all the dry ingredients without making the dough too tough so about 2 tbspns of dry mix left over. I used thick pot set Jalna yoghurt which may have been less ‘wet’]

Place in a prepared loaf tin and bake in the oven for 50 minutes at a temperature of 190 degrees Celsius. [I used fan bake which may have been a little too hot. As each oven is different, check the bread before the 50 minutes just in case].

This is what the loaf looked like when it came out of the oven:

The loaf is a tiny bit over done, but I love a good crust so I’m very happy with both the taste and the texture.

There are many things I miss not doing during this pandemic, but the one thing I miss eating is nice bread. We’ve never liked commercial sliced bread, the Woolworths bakery bread is…not that nice, and my home made efforts have been a little disappointing. This is the first time I’ve managed to reproduce a type of bread I used to buy once a week, as a treat.

Do you have a special treat that makes you happy? Please share in comments. And remember, it doesn’t have to be DIY!

cheers
Meeks


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