Tag Archives: easy recipe

Traditional English Muffins

DSC08176I woke up yesterday and there was nothing to be had for breakfast: no bread, fruit or even veg to make a juice. We had tried to empty the fridge before going to Vienna, and we were quite successful it seems. So I took a deep breath and went to the supermarket at 8 am, to get myself something to eat.

DSC08181On the way there I decided to make bread, then realize it was going to take ages to have toast that way, so I changed plans and decided to make English Muffins instead (I know, why not just buy bread? but I was not thinking clearly). They are a sort of bread, only faster and easier to make. Also, they are AMAZING toasted.

DSC08227I use a recipe from an old, but very reliable, book of English traditional cooking. Here is the ingredient list to make English Muffins:

DSC08180How to:

1.- In a small bowl dissolve the yeast and the sugar in 100 ml of the lukewarm water. Let it stand in a warm place until it begins to froth.

DSC081832.- In a bowl mix the flour with the salt and make a well in the middle. Once the yeast is frothy, add it to the flour, together with the remaining water and the melted butter.

DSC081913.- Mix everything together until you have a very soft dough. The book says: “The softer the dough, the more difficult it is to handle, but the better muffins it makes”.

Knead for a few minutes in a floured surface until even-textured and springy.

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Place inside a bowl and let it rise, covered with cling film or a plastic bag until doubled in size.

4.- Then degas and stretch to 1cm thick, on a well floured surface or better still, in a surface covered in semolina (that will prevent your muffins from sticking and also give them a crunchy base).

Cut discs of 5-6 cm diameter…

DSC08207 Your cut muffins should look like this:

DSC082095.- Let them rise for 20 minutes, covered.

6.- Then heat a pan and oil it lightly. Cook your muffins over a moderate heat for 5 minutes on one side, flip them and cook for another 5 minutes.

DSC08215DSC08220DSC08222Remove from the pan when they are ready and wrap in a napkin to keep warm while you cook the remaining muffins.

Enjoy with honey, butter or strawberry jam.

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They are at their best split in half and toasted 🙂

Namaste,

Paula

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Easy Pops! Like cake-pops but easier.

DSC07933These are great to make with children. They are a cross between truffles and cake-pops. There is really no cake in them, so they can’t be cake-pops…maybe truffle-pops? Pretty much Nutella and oats truffles in a stick 🙂

DSC07929The only tricky part is covering them in chocolate, because they are a bit more fragile than cake-pops and the melted chocolate is less runny than Candy Melts, which is the traditional coating for cake pops. However, placing them in the freezer before hand, makes the job a lot easier.

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Ingredients (for 20 easy-pops):

For the easy cake-pops:

1 cup Nutella (Dulce de Leche works great too)

1/2 cup porridge oats (maybe a bit more, if the mixture looks too wet)

1/4 cup grated coconut

180 g dark chocolate for coating.

Cake-pop sticks.

For decorating:

Orange m&m

Sprinkles

Dried coconut

How to:

1.- Mix the Nutella, oats and coconut together. Put the mixture in the fridge for 1/2 an hour. It should look like this.

DSC079102.- Take 1 teaspoon of mixture at a time and roll it between your palms to make little balls.

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DSC079133.- Place them in the freezer for 15 minutes, while you chop and melt the chocolate. You can melt it in the microwave or in a bain marie. Just make sure no water falls into the chocolate or it will go grainy and solid.

DSC079154.- Once you take the truffles out of the freezer, dip a stick in the melted chocolate and put it through one of the little balls. Repeat with all the truffles. Then place in the freezer for 20 minutes. This will make it easier to handle them.

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DSC079245.- After 20 minutes, take them out of the freezer and dip them one at a time in the chocolate. You can use the cake pop technique explained by Bakerella on minute 1:58 in this video or you can help yourself with a small knife or spatula.

DSC079226.- Before the chocolate hardens add the decorations: you can sprinkle dried coconut, sprinkles or crunched m&ms.

DSC07923

DSC079257.- Keep them in the fridge.

They are great with a bitter coffee, to cut through the sweetness.

Another tasty variation is to add chopped candied orange peel. It gives the mixture a lovely citrus flavour that goes really well with the chocolate.

DSC07934This is my last post of Halloween food. I need to go back to my usual sugar-free, minimal-butter life, because my body has been complaining recently, and I better pay attention 🙂

 So expect a lot of green juices, spelt breads and healthy cooking for next week!!

Have a great Tuesday!

Paula