Lemon & Raspberry Muffins

I love Nigella recipes because they’re consistently quick, easy and delicious. These muffins are no exception, taking under 40 minutes from start to finish. The recipe is also incredibly flexible – you can use fresh or frozen raspberries (or any other fruit for that matter) or try switching the lemon for another citrus fruit of your choice. Happy baking!

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Ingredients (makes 12)
60g butter
200g plain flour
2 teaspoon baking powder
½ teaspoon bicarb soda
150g caster sugar
Juice and z est of 1 lemon
Milk (approx. 120ml)
1 large egg
150g raspberries

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Method

Preheat the oven to 200ºC. Line a muffin tin with 12 patty pans.

Melt the butter in a medium bowl and set aside to cool.

In a large bowl, combine the flour, baking powder, bicarb, sugar and lemon zest.

Pour the lemon juice into a large measuring jug and add milk until it comes to 200ml (don’t worry about it curdling). Add the milk mixture to the melted butter and then beat in the egg.

Combine the wet ingredients with the dry ingredients until just combined (don’t overmix it as your muffins will be tough). Gently stir through the raspberries.

Spoon the batter into the patty pans and bake for 25 minutes or until the muffins spring back when touched. Enjoy!

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Recipe adapted from Nigella’s ‘Lemon-Raspberry Muffins’ in How to Be a Domestic Goddess.

Passionfruit Slice

Passionfruit is one of my favourite fruits – I love its intense tangy flavour which, to me, tastes like summer. It should come as no surprise then, that I love this slice which pairs passionfruit with lemon in a creamy cheesecake-like layer on top of a chewy coconut-ty base – delicious! I also love it because it’s so quick and easy to make, perfect for whipping up quickly the night before a morning tea at work.

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It smells so good that Bailey wouldn’t leave it alone! 

Ingredients (makes 24 pieces)
1 cup self-raising flour
1 cup desiccated coconut
½ cup caster sugar
100g butter, melted
395g can condensed milk
½ cup fresh lemon juice
4 tablespoons passionfruit pulp

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Method
Preheat oven to 180°C. Line a 16 x 26cm pan with non-stick baking paper, allowing it to hang over the sides.

Combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring it together into a dough. Using a metal spoon, press dough into the base of the prepared pan.

Bake for 12 minutes or until lightly golden. Set aside to cool.

Reduce oven temperature to 150°C. Whisk together condensed milk, lemon juice and passionfruit pulp in a large bowl until well-combined. Pour onto the cooled base and spread evenly.

Bake for 15 minutes or until just firm. Set aside to cool completely before cutting into squares. Enjoy!

thumb_IMG_0282_1024Adapted from Passionfruit Slice on Taste.com.au

 

5 Minute Chocolate & Peanut Butter Fudge

This fudge is so easy it almost doesn’t qualify as a recipe. 5 ingredients. 5 steps. 5 minutes. Good as gold!

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Ingredients (makes ~30 pieces)
¾ cup good quality peanut butter (smooth or crunchy will work)
225g white chocolate
225g dark chocolate
1 teaspoon vanilla extract
pinch sea salt

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Method
Line a 12 x 22cm loaf pan with baking paper.

Melt dark and white chocolate in separate bowls in the microwave.

Combine half of the peanut butter with the white chocolate and stir until smooth. Add in vanilla extract and sea salt to taste. Combine the remaining peanut butter with the dark chocolate. Allow both mixtures to cool slightly.

Drop alternate spoonfuls of white and dark chocolate mixtures into the pan and shake to level the mixture. To get the swirly marbled effect, pull a skewer through the mixture.

Refrigerate until set. Cut into squares. Enjoy!

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Adapted from ‘Easy Peanut Butter Fudge’ from Cadbury Kitchen.

 

2 Minute Nutella Mug Cake

You know when it’s 9pm in the middle of winter and you have a hankering for something sweet? You don’t feel like going to much effort but something comforting and warm and chocolate-y would really hit the spot? Well, have I got a recipe for you!

This mug cake is deliciously warm and chocolate-y with a heavenly layer of oozy Nutella goodness in the middle and, as a bonus, is gluten free. It also doesn’t have that springy, rubbery texture you often get in mug cakes because of the almond meal. The real clincher for me though, is that it only takes about a minute to throw together and then a further minute to cook in the microwave. Washing up is also minimal – hallelujah! Need more convincing? See below:

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Ingredients (serves 1)
¼ cup almond meal (hazelnut would also work well)
2 tablespoons Dutch cocoa powder
2 tablespoons caster sugar
1 ½ tablespoons coconut oil, at room temperature
1 egg
1 tablespoon milk
2 tablespoons Nutella
Icing sugar, to dust
Vanilla ice cream, to serve

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Method
Combine almond meal, cocoa powder and caster sugar in a medium bowl. Add coconut oil, egg, milk and one tablespoon of the Nutella, and stir until smooth.

Spoon ¾ of the mixture into a 310ml capacity microwave safe mug. Spoon remaining tablespoon of Nutella into the centre, then cover with the remaining mixture.

Microwave on high for 1 minute (this is for a 1000 watt microwave, adjust as necessary).

Serve dusted with icing sugar and topped with a scoop of vanilla ice cream. Enjoy!

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Adapted from a Sunbeam recipe on taste.com.au

Quick & Easy Indian Flatbread (Roti)

This recipe really gets a workout in our household because 1. we love Indian food, 2. we especially love having it with bread to soak up all the curry sauce deliciousness, & 3. this recipe is incredibly quick, easy & non-scary as it doesn’t involve yeast. We make rotis particularly when having butter chicken, but it’s great with all kind of curries. Thankfully, it only takes about 15-20 minutes from start to finish so is perfect for while your curry is simmering away.

It also travels really well as I discovered last week when we took butter chicken & rotis over to my grandparents’ house for dinner (see pic below), and will keep in cling wrap at room temperature for a couple of days (perfect for any leftover curry!)

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Ingredients (makes 12 rotis)
1 ½ tablespoons vegetable oil
2 cups plain flour
½ teaspoon salt
200ml water

Method
In a medium bowl, stir together flour, salt, water and oil until the mixture pulls away from the sides of the bowl. Turn the dough out onto a flat, floured surface and knead until smooth and pliable (around 10 minutes).

Preheat frying pan on medium-high heat.

Divide the dough into 12 equal parts, form into rounds and then roll each out to 15-20cm rounds with a rolling pin.

Cook the roti for about a minute on each side, or until it has some dark brown spots on each side. Serve warm.

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Recipe adapted from ‘allrecipes.com.au’.

Quick & Easy Belgian Waffles

I recently purchased a Cuisinart 4 slice belgian waffle maker (not easy to come by as they’ve been discontinued, but they continue to get the best reviews world-wide) and have been making waffles almost non-stop in a quest to find the perfect recipe. The waffles themselves have to be golden brown, crunchy on the outside and soft and fluffy on the inside, preferably with a mild vanilla flavour. Ideally, they would also be quick to whip up (waffles are often made on a whim in my experience) and freeze well.

My first attempt was halfway there – crispy on the outside and soft on the inside (in fact texturally perfect) but they had a horrible flavour due to an incredible amount of baking powder. My second attempt tasted good but were flat and soft – not at all right. Finally, after much research, I found a recipe on Allrecipes.com that I have adapted so they produce, in my opinion, the ultimate belgian waffles. While not strictly traditional (no yeast) these are super fast to make, use only one bowl, and are better for you than traditional belgian waffles as they are made with vegetable oil rather than butter. They also taste AMAZING! I dare you to stop at one 🙂

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Ingredients (makes 6-8 waffles depending on thickness)
2 eggs
2 cups plain flour
1 ¾ cups milk
½ cup vegetable oil
2 tablespoons white sugar
4 teaspoons baking powder
3 teaspoons vanilla extract

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Method
Heat waffle iron (I tend to use level 3½). Beat eggs in a large bowl with handheld beaters until light and bubbly. Beat in flour, milk, oil, sugar, baking powder & vanilla until smooth and incorporated.

Spray preheated waffle iron with non-stick cooking oil. Pour mix onto the waffle iron (I use a ladle and the spread with a silicone spatula). Cook until golden brown (I like to check every 3 minutes or so and tend to leave it in a little longer than my machine thinks – it beeps when it’s “ready”). Dust with icing sugar, cut in half if desired and serve warm with toppings of your choice. Enjoy!

thumb_IMG_1529_1024Adapted from ‘Waffles I’ – allrecipes.com