Blueberry muffin cakes

This recipe was adapted from a recipe in A Taste of Oregon. It went down well with my new housemates! To stop the mixture from curdling, make sure that all your ingredients are at room temperature before you start cooking.

Beat together 1/4 cup margerine and 1/3 cup sugar until well combined and fluffy-looking. Beat in 1 egg until well combined. Sift together 1 1/4 cup flour, 1 1/4 tsp baking powder, 1/4 tsp salt, 1/4 tsp nutmeg and 1/2 tsp cinnamon, then add to the wet mixture and combine. Slowly mix in 1/3 cup milk then fold in 1 200g pack of blueberries. If using paper cupcake cases, grease them with a little margerine (silicone cases won’t need greasing) and fill almost to the top with the mixture. Bake at 220°C for 5 minutes to create a rounded muffin-top, then turn the oven down to 180°C and bake for a further 15-20 minutes, or until a knife comes out of the centre of a muffin clean. The muffins will keep for several days in an airtight container.

 

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Sautéed potatoes with celeriac and kale

This is based on a Nigel Slater recipe, with some of the fancier ingredients taken out and whatever I had leftover from my veg bag thrown in. Serves 1 as a main or 2 as a side and is best eaten straight from the pan.

Slice 1 medium onion into strips. Very finely slice (as thin as you possibly can) 1-2 cloves garlic, 2-3 small potatoes and a fist-sized chunk of celeriac. Heat a generous spoonful of oil in a non-stick frying pan over a high heat; when a haze begins to form over the oil, drop in the onion. Fry for ~5 minutes, then add the potato, celeriac and garlic. Continue to fry, turning regularly, for another 10 minutes or so, allowing the onion to caramelise and the potato and celeriac to brown on both sides. Add a large handful of roughly chopped kale (I used curly kale, about 3-4 leaves), 1 tbsp soy sauce or 1tsp miso paste mixed with a little hot water, a heaped tbsp of peanut butter, and a sprinkle of powdered ginger (or you can use fresh grated ginger). Mix thoroughly, continuing to cook until the kale has cooked down, the other vegetables are well browned and the potato is easily cut with a knife. Serve immediately.

Variations:

  • The celeriac can be replaced by any other root vegetable and the kale with any other leafy green, although spinach or chard will probably take less time to cook down.