Monthly Archives: April 2013

12. Ham and Mushroom Muffins

Hi readers, sorry for the absence of a post last week – I did bake a Birthday cake for my niece (but a tried and tested recipe so it didn’t count for this blog) and I also went to Disneyland and started a new job so I didn’t have time – it’s all happening!

This week I opted for a savoury recipe from the Hummingbird Bakery (http://hummingbirdbakery.com/) – ham and mushroom muffins.

I started by cooking some chopped button mushrooms in butter.

Mushrooms

Mushrooms

In a separate bowl I added flour, baking powder and cheese and gradually mixed in a combination of whole milk and eggs. The recipe said to use an electric whisk but the mixture was far too think, I thought the whisk was going to short circuit so I put a bit of old fashioned elbow grease in instead!

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I then added in chopped ham, chopped onions and the mushrooms.

IMG_1852 IMG_1854

After giving it a good mix it still seemed really stiff to me so I added a bit more milk to loosen it up a bit. I then put it into cases ready to be baked (the recipe said 12 but I made 16 – winner!).

Pre oven

Pre oven

I then baked them for half an hour (smelt amazing in the oven) until they came out like this…

Post oven

Post oven

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They’re really good, quite cheesy (no complaints from me!) and much lighter and airier than I expected. I had one fresh out the oven and then a cooled one and they were equally as nice each time. Really quick and easy to do – would recommend!

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11. Bourbon Biscuits

This week, inspired by the April newsletter from Sew White (www.sewwhite.com), I decided to make one of my favourite type of biscuits, bourbons.

I got all the ingredients out before I started and randomly arranged them into a sort of display so I decided to take a picture!

Ingredients

Ingredients

I fisrtly mixed all the dry ingredients together and then added the butter and golden syrup and mixed thoroughly.

I then added the milk until the mixture came together into a dough.

I then rolled the dough and cut out the shapes for the biscuits and as I didn’t have rectangles I used stars and hearts (the heart’s also from Sew White).

I then refrigerated them for 20 minutes and put them in a prehated oven for another 20. Meanwhile, I made the icing to fill the biscuits.

Filling

Filling

Once the biscuits were out the oven I left them to cool. Sadly as they had spread a little the letters didn’t come out as well as hoped but you could still read some of them.

10. Breakfast Rolls

This week I decided to go savoury and try something I’ve been meaning to try for a while, a Paul Hollywood recipe, breakfast rolls. So called because they’re bread rolls filled with elements of a typical English breakfast. It starts with a relatively typical bread dough – bring all the ingredients together to form a wet dough, kned for 10 minutes until you get a smooth dough and leave to rise for a few hours.

Wet dough

Wet dough

Smooth dough

Smooth dough

Whilst rising I cooked a pack of bacon and removed the rinds and sliced some button mushrooms. After the dough had risen I rolled it into a large rectangle.

Rolled out dough

Rolled out dough

I then topped with the prepared ingredients- tomato passata, bacon and mushrooms and rolled up as tightly as I could.

Dough with filling

Dough with filling

All rolled up

All rolled up

I then sliced it up as best I could – it was really hard to be neat with not the sharpest of knives and passata oozing out everywhere but I eventually got them on the baking trays. I left them to prove for 30 minutes and then brushed with an egg glaze.

Rolls pre oven

Rolls pre oven

Close up roll

Close up roll

They then went in a hot oven for 20 minutes until they looked like this…

Fresh out the oven

Fresh out the oven

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Mmmmmm! I thought they were really good. Cooked all the way through, with a good structure and no soggy bottoms! Aesthetically could maybe have been a bit more pleasing but not bad for a first attempt. I made them last night and at the time of writing I’ve already eaten four! They are especially good warm, the only slight criticism is that they were a bit salty. I took a load to work and they weren’t that popular but I think everyone in the office has too sweet a tooth. Next time I won’t bother – I’ll happily keep them all to myself!