SPICED BANANA MUFFINS WITH CREAM CHEESE ICING

Thanks to amazing IFJ photographer, Jack Caffrey, for all the gorgeous snaps as always.

Well hi there if you've been directed here from Country Living Magazine! Hopefully you enjoyed the feature written by the lovely Imen (who you will find here) and thanks also to the IFJ for having me grace their cover (a cover girl at last, yay!). If you fancy, you can read more about my work as a Food Stylist and Home Economist over on my website and other blog. UPDATE: and you can now see the feature here.


Anyhow, welcome to Friendly Cottage. Around here we mostly eat. lots.

Now, you may be on a New Year healthy eating buzz but these muffins, as seen in the feature snaps, contain fruit (result), healthy nuts and wheatgerm (double score) and then everything else is merely mood enhancing which is always a good thing after the festive anti-climax.

If you buy a bunch of bananas, it’s inevitable you are going to be left with at least one that everyone avoids because it’s going black. I mash these orphaned bananas and stick them in the freezer until I have a build up of three. I then whip them out to make banana bread or these yummy spiced muffins. Such a domestic goddess me.

Anyhow, these are delicious for breakfast on the run (I’d probably pass on the sugary icing in that case though!) or as an afternoon treat. If you choose not to top with the icing then pop a pecan nut on top of each before baking. I like to use wheat germ (for extra nutrients) as I always have some in the fridge anyhow, but you can omit it if you like.

Makes 12

75g unsalted butter

250g self-raising flour

1 tbsp wheat germ (optional)

1 tsp baking powder

½ tsp bicarbonate of soda

pinch salt

1 tsp mixed spice

½ tsp ground cinnamon

¼ tsp freshly grated nutmeg

100g caster sugar

50g pecan nuts, roughly chopped

125ml buttermilk

2 eggs

1 tsp vanilla extract

3 ripe bananas

ICING

200g cream cheese

50g unsalted butter, at room temperature

300g icing sugar

1 tsp vanilla extract

pecan nuts and / or redcurrant strings, to decorate

Preheat the oven to 170C (Gas Mark 5 / 375 F). Set paper muffin cases into a 12 hole muffin tin.

Melt the butter and leave to cool.

Sift the flour, wheatgerm, baking powder, bicarbonate of soda, salt, mixed spice, cinnamon and nutmeg together in a large bowl and stir the caster sugar and pecan nuts through.

Measure the milk into a large jug and then crack the eggs in. Add the vanilla extract and cooled melted butter and beat together.

Make a well in the centre of the dry ingredients and pour the egg mixture in. Mash the bananas in the jug and then tip them in too. Stir everything together, but do not over mix, to give a lumpy (because of the bananas) paste.

Divide the mixture between the muffin cases, bringing it almost to the top. Bake for 20-25 minutes until risen and cooked through. Leave in the tin to cool for a few minutes before removing and leaving to cool completely on a wire rack.

Meanwhile, prepare the icing. Beat the cream cheese and butter in a food mixer for a few minutes until smooth and creamy. Scrape down the sides, sift in the icing sugar, add the vanilla extract and then gently beat again to give a smooth, thick paste. Refrigerate until ready to use to firm up a little.

Pipe or spread the icing quite thickly onto each cooled muffin. Decorate with a pecan nut or redcurrant string and enjoy!

Bun in the oven

Well, it's my happy birthday today and I'm STILL waiting for my cake (which I suspect isn't going to materialise, Marty!). Anyhow, I have already received the best gift I could possibly imagine this year, and with that I have some breaking news about the imminent arrival of baby pie! 

Yes, friendly cottage is going to come alive with all things baby in early March next year (oh my wallpaper!). I am seven months pregnant now and thankfully all has gone really well. I have been so lucky to have flown it so far, especially as I've had such a nutty work schedule. I by now, have a very diligently trained food styling assistant! So we (baby pie and I) are planning on taking things a little easier from now on with lovely yoga and swimming classes booked in the New Year, lots of nesting to do and the exciting prospect of a baby room to decorate.

So anyhow, there's my bun in the oven news. I'm STILL waiting for my birthday cake, so in the meantime, here's a cake-to-self recipe for my mini carrot cakes. Pink for a girl or should it be blue for a boy????

MINI CARROT CAKES WITH ORANGE CREAM CHEESE TOPPING

Makes 24

100g walnut halves

400g soft light brown sugar

450g plain flour, sifted

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp mixed spice

pinch salt

325ml vegetable oil

75ml buttermilk

3 large eggs

1 tsp vanilla extract

450g carrots (about 4 medium), peeled and finely grated

1 tbsp grated ginger

zest of 1 large orange

TOPPING

200g cream cheese

50g unsalted butter, at room temperature

300g icing sugar

zest of 1 large orange

Preheat the oven to 180C (360 F / Gas Mark 4). Line two 12 hole muffin tins with muffin paper cases.

Toast the walnuts in the oven for about 10 minutes to release their flavour. Remove and finely chop.

In the meantime, stir the sugar, flour, baking powder, bicarbonate of soda, mixed spice and salt together in a large bowl, leaving a well in the centre.

Measure the vegetable oil and buttermilk into a large jug and add the eggs and vanilla extract. Beat together until combined and pour into the dry ingredients. Add the grated carrots, ginger, orange zest and chopped walnuts and stir everything together until well mixed.

Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes, swapping the trays around on the shelves half way through. The muffins should be risen, deep golden in colour and cooked through. Leave to cool on a wire rack

Meanwhile, prepare the topping. Beat the cream cheese and butter in a food mixer for a few minutes until smooth and creamy. Scrape down the sides, sift in the icing sugar, add the orange zest and then gently beat again to give a smooth, thick paste. Refrigerate until ready to use to firm up a little. Pipe or spread the icing onto each cooled carrot cake before devouring!

The bread of life

There's nothing quite as satisfying as making, baking and eating your own bread. For me it gives a great sense of wholesomeness and warmth to a home. That's definitely what is needed right now with snowmageddon going on outside. Thankfully there is no fear of our dry food supplies running out which means I've been baking like a madwoman!

The last time I made this yummy foccacia bread was in the summer when we had some lovely friends over from London to stay. The kids, Issy and Lucas, loved squishing the dough and getting their hands messy with the tomato topping. We took it to the park as part of a picnic (the other 'part' being fizz to wash it down, non-alcoholic for the kids of course!). It's surreal to look at such summery snaps now when the current weather couldn't be more opposite!

SEMI-SUNDRIED TOMATO & ROSEMARY FOCCACIA

This is based on a recipe from ‘Homechef’ by Neven Maguire

Makes 1 loaf

7 tbsp extra-virgin olive oil, plus extra for oiling and drizzling

1 tsp fast-action yeast

450g (1lb) strong plain white flour, plus extra for dusting

1 ¼ tsp sea salt

1 jar semi-sundried tomatoes, drained

leaves from 1 fresh rosemary sprig

Maldon sea salt, for sprinkling

Oil a 28 x 18 x 4cm (11 x 7 x 1 ½ in) baking tin and line with non-sick parchment paper.

Mix the yeast, flour and ¼ teaspoon of salt together in a large bowl. Make a well in the centre and pour in 225ml (8fl oz) of tepid water and 5 tablespoons of the olive oil. Mix well to form a soft dough then turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. 

Place in an oiled bowl, cover with oiled cling film and leave to rise in a warm place (I always use the airing cupboard!) for about 1 hour or until doubled in size. Knock the dough back by punching lightly to knock out air bubbles. 

Then turn it out on to a lightly floured surface again and knead for another 2-3 minutes. Roll out to a large rectangle that is about 1cm (½ in) in thickness and place in the prepared tin.

Stud with the semi-sundried tomatoes and sprinkle the rosemary sprigs and remaining salt over.

Cover with oiled cling film and leave to rise again for about 30 minutes until soft and pillowy. Meanwhile, preheat the oven to 220C (425F), Gas mark 7.

Drizzle again with olive oil and bake for about 30 minutes until cooked through and golden brown. Transfer to a wire rack to cool and drizzle with olive oil to keep the crust softened. Cut or tear into chunks and enjoy!

Happy Four Years Married Day

I have snapped the photos from our wedding album but the original photos are taken by Joanne Grant

Yay, it's our happy four years married day! In true Friendly Cottage fashion, we are spending it apart. As with all anniversaries, bar one so far, Marty is in London with work. He'll be hanging out with a bunch of blokes. I'm home alone (I'm so going to light the fire tonight...the boy hasn't let me yet!). We've got used to it at this stage so it's fine. Besides, it gives a little more time to scramble for a card and gift!

So the traditional gift for four years of marriage is fruit or flowers apparently. The modern gift is appliances. Eh, no thanks anyhow, we'll stick with tradition on this one. As a fruit gift, I'm going to make Marty some Strawberry & Champagne Jam. A week before our wedding, the very dutiful bridesmaids and I stirred a huge cauldron of strawberries and sugar to make hundreds of pots of this jam as gifts for the guests. The champagne didn't quite make it into the pot, hic, and the jam didn't quite have long enough to cook as a result, hic. It was a little more suited to drizzling over things rather than spreading in the end. Still, we produced a beautiful tasting preserve all the same. Here's what should have happened...

Marty & Sharon's Wexford Strawberry & Champagne Wedding Preserve

You will need plenty of jam jars and lids. I especially love when they are mismatched in different shapes and sizes. Sterilise the jars by rinsing in hot water and then popping in an oven heated to 140C for about half an hour. Alternatively, rinse them through a dishwasher on a hot cycle without the washing tablet. I love decorating the jars once the jam is all potted up. Use fun fabrics or oilcloth, ribbon, twine or raffia. Print or hand make labels or tags. Keep all to yourself or give as gifts. By the way, if you'd rather drink the champagne while you stir the pot then just don't bother putting it in!

Makes about 1.5kg

1 kg jam strawberries, washed and hulled

1 kg jam sugar

1 glass of champagne (or other sparkling wine)

finely grated zest & juice of 1 lemon

- Place the strawberries in a large pan and crush them lightly with a potato masher. 

- Add the jam sugar, champagne and lemon zest and juice.

- Bring slowly to the boil, stirring to help dissolve the sugar.

- Bubble away for 8-10 minutes, skimming away any impurities that come to the surface.

- Remove from the heat and leave to cool slightly before potting.

Homemade Elderflower Cordial

Yay, it's that time of year again that our gorgeous Elder tree blooms heavily with hundreds of fragrant flower heads.  Elderflower cordial makes a really refreshing drink. Use enough cordial to sparkling or soda water to taste and with plenty of ice and some mint sprigs if you fancy too. It is also delicious with a swig of gin or vodka or added to bubbly. Also use the cordial to make jellies, sorbet or ice-cream or use it to sweeten gooseberries or rhubarb. When our friends were here with us last week we got the kids to help out making our first batch of the summer. Here's what we did...

Makes about 2.75L 

(you will need enough stopper or screw topped bottles to take this amount)

2kg caster or granulated sugar

1.2L water

about 40-50 freshly picked elderflower heads

3 unwaxed lemons

75g citric acid*

- Stir the sugar and water together well in a large saucepan over a medium heat. Bring very slowly to the boil stirring occasionally until the sugar dissolves. 

- Meanwhile, gently rinse the elderflower heads to get rid of any bugs and pick off any leaves or brown flowers. Place the flowers in a really large bowl or bucket.
- Using a peeler or small knife to shave a few pieces of zest from each of the lemons and stir them through the sugar syrup. Thickly slice the lemons and scatter them over the flower heads.
- Stir the citric acid into the sugar syrup until dissolved and then carefully pour the mixture over the flowers and lemon slices. Stir everything together to make sure it is well immersed. Cover and leave in a cool dry place to soak for 24 hours.
- After this time, you are ready to finish and bottle. It's important to sterilise the storage bottles (to avoid any nasty growths) so wash them in hot water and then dry them out in a low oven (about 170C) for about 15 minutes (or alternatively, run them through a hot dishwasher without powder).
- Strain the soaking flowers through a very fine sieve lined with a piece of clean muslin, j-cloth or coffee filter into a large jug. Squeeze out as much of the syrup as possible from the flowers (but not so much the lemon slices) so as not to waste a drop!
- Then the easiest way to bottle the cordial is though a funnel. Then pop the lids on tightly and store in a cool dry place for a few months (although some people say up to a year - just keep a check out for any fur!). It can be frozen too but perhaps use smaller bottles so you can defrost a little at a time and use plastic instead of glass bottles (leaving a good gap from the top to allow for expansion on freezing). Once opened it should be stored in the fridge.


* The citric acid in the recipe helps preserve the cordial. It can be bought in pharmacies or health food stores (but you might have to search a few as not all stores sell it - it is said to be used by junkies also!). Read the label carefully as it can cause irritation to the skin if not handled correctly. A bottle of cordial is an ideal gift to give to friends. 

The Big Noodle

So, you know the way Americans call the boss The Big Cheese? (or is that just in the movies..?) Well, in Asia they call them The Big Noodle. Maybe you had to be there, but this really made me giggle when I first heard. Mind you, that was in my travelling days when I had nothing more to do only giggle at such silly things. Would I giggle if told now in this so called 'real world'? Hmm....Oh well, it still puts a smile on my face and brings me back to those happy and carefree days daze.

Some travelling memories from the Friendly Cottage photo album

ASIAN RICE NOODLE SALAD WITH PRAWNS & MANGO

I love nothing more than this quick and easy noodle salad for a tasty and healthy lunch or light supper. Swap the prawns for cooked chicken strips or for a vegetarian version, something like toasted cashews or tofu. Don’t toss everything together until ready to serve to avoid things becoming soggy.

Serves 2

175g thin rice noodles

100g mange tout

150g cooked & peeled prawns

1 ripe mango, peeled and sliced

2 spring onions, chopped

handful mint leaves, torn

DRESSING

4 tbsp sunflower oil

2 tbsp light soy sauce

1 tbsp fish sauce

juice of 1 lime

1 garlic clove, crushed

1 tbsp finely grated ginger

1 red chilli, finely chopped

2 tbsp roughly chopped coriander

Place the noodles in a wide shallow dish and pour over enough boiling water to cover. Leave to soak for 15-20 minutes until tender. Drain, rinse in cold water to refresh and drain again.

In the meantime, prepare the dressing in a large bowl. Whisk the sunflower oil, light soy sauce, fish sauce, lime juice, garlic, ginger, chilli and coriander together and set aside.

Blanch the mange tout in a small pan of salted water until just tender. Drain, refresh in cold water and drain again before cutting diagonally in half.

Tip the noodles into the dressing with the mange tout, prawns, mango, spring onions and mint leaves. Toss everything together really well and serve at once.

Pimms O'Clock

Happy bank holiday weekend! And what a fab sunny time it's been too (well, except for the rain today, that we just won't talk about). We had some friends and their kids over from London for the weekend and so have been hanging out with picnics in the park and hose downs in the garden (the kids now believe that here in Ireland we have to shower and water the garden at the same time to save water!). To keep the grown-ups (I use the term loosely) cool, we've been sipping on Pimms cocktails. What better drink to 'chink' the start of summer to.

PIMMS COCKTAIL

I couldn't have said it better myself so here's a definition of Pimms o'clock according to the urban dictionary...Time for Pimm's (posh cocktail made with pimms, lemonade, and fruit). Implies lazy, happy days sitting in the sun with nothing to do and no need to worry about time. 

My friend Louise reckons she isn't a great cook and so gets people drunk so they 

don't notice the food. She makes a pretty rocking Pimms if you ask me!

large serving jug of ice

300ml Pimms

1L lemonade

large handful mint leaves

1/2 cucumber, sliced

150g strawberries, hulled & halved if large

2 apples, cored and diced

Pour the Pimms and lemonade over the ice in the serving jug. 

Stir the mint, cucumber, strawberries and apples through.

Serve at once.

Homemade Ice Pops

Ok, ok, so I was preoccupied drinking my Whiskey Sour 

last night to remember to shake the mixture to prevent separating. 

See, I'm not perfect after all! They are still yummy though.

Yay, how fantastic is that hot weather? Here at Friendly Cottage we are in the middle of nursing and coaxing the growth of grass in our back garden so I have been out watering it in the boys absence. Marty had been totally obsessing over it until he went away and so will kill me if the grass is burnt to a crisp when he gets back. Likely-hood with me? High. So I'm all worn out, trying to prove him wrong and needed some refreshing myself. Luckily I made these ice pops last night. Anyone got any other flavour ideas?

APPLE & ROSEMARY ICE POPS

Thanks to a fruit bowl brimming with apples and the gorgeous rosemary pot I picked up the other day at food event (thanks to Living Flavour), I have been inspired to make these yummy pops. The number of pops you make will depend on the size of your moulds. You could try adding a stick of cinnamon to the sugar syrup too if you like. That would make an altogether very Autumny Ice Pop that would remind you just how lucky you are to be sucking it in such glorious weather!

Makes about 450ml

50g caster sugar

2 rosemary sprigs

4 large or 6 small apples

Place the sugar in a small saucepan with 50ml of cold water and the rosemary sprigs. Bring to a slow boil, stirring to help dissolve the sugar. Allow to simmer for 1-2 minutes before removing and leaving to cool.

Once the syrup has cooled, juice the apples in a juicer. Fish the rosemary sprigs out of the syrup and stir the apple juice and syrup together.

Pour into lolly moulds, pop the lids on and freeze upright for about 6-8 hours until solid. Stir or shake the mixture once after the first and second hours to help prevent any settling of the juice.

Dip the lolly moulds in hot water for a second to help release the pops. Suck at once!

TIP: When making this rosemary syrup, I usually make at least double and keep the remainder in the fridge to use as a drizzle over sponge cake or in cocktails. FYI you will need 75ml of syrup for this recipe.

Barefoot Contessa's Whiskey Sour

Sorry for being such a crap friend and not being around for a chat for ages now. Usual boring excuses like big work load, broken laptop and no camera.

Anyhow, I'm back. With a bang. I've hit the bottle as right now it's the only thing to bring me back to earth after a really mad few weeks. I haven't had a big drink for ages now. In fact the last time I lost my co-ordinates was at the end of my work in America earlier in the year. To help with the come down of that, I fell in love with Whiskey Sours. I have never liked Whiskey but when the Barefoot Contessa herself made this for me, how could I decline? Hook, line and sinker I was in love. In the airport on the way home I even picked up a couple of bottles of the Bourbon Ina used, Makers Mark. I haven't even tried to come up with my own recipe as Ina's is to die for. 

As this recipe was in American measures I used the cutsie Matryoshka doll cup measures my sister in law Beckie sent me (from Australia) for my last birthday. You can use Jack Daniels in place of the Makers Mark. To make sugar syrup, bring equal amounts of sugar and water to a slow boil, stirring, until the sugar dissolves and then leave to cool. I used a 1/2 cup of each to give me the amount required below. I buy my Maraschino cherries (the jarred posh ones with the stem still on) in Fallon & Byrne. This recipe makes enough to serve four. The boy has just flown off on my brothers stag weekend, so I promise, I divided it in four & saved the rest for after work tomorrow, and the next day and the next day. Hick. 

INA GARTEN'S WHISKEY SOUR

3/4 cup bourbon Whiskey

1/2 cup lemon juice (about 2 lemons)

1/2 cup lime juice (about 3 limes)

2/3 cup sugar syrup 

Ice

Maraschino cherries

Combine the Whiskey, lemon juice, lime juice and sugar syrup in a cocktail shaker and add a good handful of ice. 

Shake vigorously for 15 seconds and then strain into glasses.

Add a Maraschino cherry and serve ice cold.

Currently listening to the Noisettes....What ya drinking rum or whiskey? Now won't ya have a double with me?

poached fruit

I had meant to pop this recipe up over the bank holiday weekend. Poached fruits are the perfect thing to have in the fridge to dip in and out of on a long weekend. They are delicious with pancakes, yoghurt, granola, a wedge of cake and of course ice cream. 

However, I got sidetracked with a weekend of partying. I ate and drank all the bad good things. Must make these this week as part of a my five a day on the road to recovery...

STAR ANISE POACHED PLUMS

175g caster sugar

450g plums (about 10), halved and stones removed

3 star anise

Place the sugar in a wide pan with 175ml of water and bring to the boil, stirring until the sugar dissolves.

Add the plum halves and star anise and leave to poach gently for 10-15 minutes until softened but still holding their shape.

Serve warm or cold at breakfast, lunch or dinner time or anywhere in between.

EXTRA FLOURISHES:

Other fruits perfect for poaching include pears, peaches, apricots, figs, berries, pineapple, mango and rhubarb. Poaching time will vary depending on the size and softness of the fruit.

Besides star anise try flavouring the sugar syrup with other spices like cardamon or cinnamon, a split vanilla pod, orange or lime zest, herbs like mint, rosemary or tarragon, lavender or even lemongrass, ginger and chilli.

Try liquid flavourings like poaching in fruit juice, wine or add a dash of rose water, orange blossom or grenadine or something stronger like brandy, kirsch, frangelico or amaretto.

So maybe vanilla and red wine figs, cardamon apricots or ginger and lemongrass mango...

TOP TIP: keep any leftover fruity flavoured syrup to use in your cocktails!

a-lorra lorra leftovers

We had some stuffed roast pork leftover from the weekend. Yes, leftover. In this house? With that boy living here? Yes, unbelivable. Leftovers. 

I had cooked the pork with apple wedges too and even some of those managed to survive. So tonight I made a quick salad with the roasted apple, which I chopped, brown rice (wait for it...leftover  from another meal), a handful of sultanas, toasted flaked almonds and chopped parsley and a lemon, dijon dressing. Just yummy served with thinly sliced cold roast pork and an apple and sultana chutney.