Oat Flour Waffles with Strawberry Compote

My parents included a gift certificate from Bed, Bath & Beyond in our Christmas gifts this year so that we could add a few more household items to our LA-based life. Having left all of our electronic devices in Australia when we moved here last year, we've only gradually been adding non-essential electrical items to the house. A waffle maker has always been in the back of my mind, but was definitely not a priority as we populated the house with lamps, a coffee maker, hairdryer, etc...

So at the post-Christmas BB&B sales we made a few non-essential purchases, and now that we own a waffle maker, I don't know how we did weekend breakfast without it. I have recipes for savory waffles and spiralized-veggie based waffles saved, but this oat-flour based waffle mix has been our go-to for the last three Saturday mornings. The texture is just hearty enough, and it perfectly soaks up this delicious fresh strawberry compote. Blueberries, blackberries, raspberries, frozen or fresh, whatever you have access to, would also be awesome here.

gluten-free waffles with homemade strawberry compote: breakfast complete

I make oat flour in small batches when I need it using our coffee grinder (another non-essential electronic kitchen item, but we use it at least every other day), but you can also just pour what measurement you need of old fashioned rolled oats into a blender, and then blend on high for 15-25 seconds until you have a fine four. The amount of rolled oats is roughly equal to the amount of freshly-ground oat flour.

oat flour makes for a tender inside/crispy outside waffle 

I often have a couple extra waffles to wrap in foil and store in the fridge for the next morning, but they will also keep wrapped up in the freezer for a month, just microwave for 10 second intervals till they are defrosted and re-warmed. They won't have the crispy-outside, tender inside texture of a just-made waffle, but the taste is still great. Happy weekend breakfasting, and I promise a savory waffle recipe in the not-too-distant future. 

Oat Flour Waffles with Strawberry Compote

Makes 4 waffles

Waffles:

1 1/2 cups oat flour (make sure it's gluten free if you're cooking g-f)

2 teaspoons baking powder
1/8 teaspoon ground cinnamon

pinch of freshly ground sea salt

3/4 cups milk (any fat content is fine, can substitute soy milk)

1/4 cup melted butter or oil (such as olive oil or coconut oil)

2 eggs

1 teaspoon vanilla extract

Strawberry Compote:

2 cups sliced strawberries (rinsed and hulled)

2-3 tablespoons water

1/2 teaspoon vanilla extract

Place the sliced strawberries and 2 tablespoons water in a small saucepan over medium-low heat. Warm the strawberries through, stirring occasionally, until they begin to bubble. Turn the heat down to low, add the vanilla, and continue to cook, allowing the strawberries to break down while you prepare the waffles. Stir occasionally, and add an additional tablespoon or two of water if you feel there is not enough liquid in the pan and they might burn. 

As the strawberries are simmering, make the waffle mixture. In a medium sized bowl, whisk together the dry ingredients. Make a well in the middle, and pour in the wet ingredients, whisking everything together just until the ingredients are combined. Set aside to rest for 10 minutes. 

Heat up your waffle iron during the last few minutes of resting the batter, then make your waffles one at a time, spooning enough batter into the center of the waffle iron to fill the iron when you press down to bake. 

Place finished waffles on a platter in a single layer, or slightly overlapping, while you prepare all of the batter. Try not to stack the waffles, as they can become soggy. If you want, you can place the platter in an oven preheated to 250F/ 120C to keep them warm as you go, or just microwave the waffles for 30-45 seconds on high to reheat before serving.  

Pour the warm strawberry compote into a bowl with a serving spoon, and serve alongside the warm waffles, with butter and warmed maple syrup if desired. 

Storage tip: Store waffles in a freezer-safe plastic bag or wrapped in foil in the fridge for 3 days, or in the freezer for up to 2 months. Reheat in the microwave, a toaster, or a 350F oven until warmed through. Note that this batter does not store well in the fridge for later use, as the oat flour will absorb liquid and become quite dry. If you do need to store the batter in the fridge and make waffles at a later time, add a few tablespoons of milk and stir through to thin out the batter again. 

Pumpkin Salad with Avocado, Pecans, and Pomegranate Vinaigrette

New Year's resolution-making already for 2015: more blogging! It's been over a month since I've posted, but since then: my job in Sydney finished, my Australian visa ran out, we've packed up and shipped all of our possessions, and I've moved back to Texas temporarily while I wait on the state department to approve the hubs to join me in the USofA. Needless to say, it's been busy.

But we're still cooking, and this is my first post from the Southern homeland I still call home. Have done a swift transfer from summer-weather salads to winter-themed dishes here in Texas, even though the weather is not quite frosty yet. The beautiful, delicious salad recipe shared below is just perfect for the holiday season, weather you're in the northern or the southern hemisphere. I made it in Sydney on Thanksgiving last month with my wonderful in-laws and will be making it again in Texas on Christmas for my family here.

This salad makes a beautiful addition to your holiday spread.

The sweet pumpkin, savory rocket (arugula) and crunchy pomegranate seeds and pecans make a mouthwatering combination, and the flavors are holiday season appropriate without adding another heavy, starchy side to your dinner table. I've used both kent pumpkin and acorn squash in this recipe with success, and butternut or any other slightly sweet squash would also work well. If you can't source avocados where you are (they're plentiful in Australia this time of year, and thankfully in Texas we have access to avos from Mexico and Cali), just leave them out-- the salad will still look and taste divine. This festive dish is also gluten-free, dairy-free, and paleo-friendly. Win.

pumpkin, avocado & acorn squash over greens, topped with toasted pecans,
pomegranate arils, and pomegranate vinaigrette

Hope to be back before the month and year are over, but all best to you for December. And especially warm wishes to my family and friends back in Sydney, where the past week has been a tense and difficult one. May peace abound as we move forward into the New Year.

Pumpkin Salad with Avocado, Pecans, and Pomegranate Vinaigrette
Serves 6-8
Adapted from How Sweet it Is

1 acorn squash, or half of a kent pumpkin or butternut squash (no need to remove the skin!)
4-5 cups rocket (arugula; can substitute shredded romaine or another lettuce)

1 avocado, sliced into long, 1/4 inch-wide slices

1/2 of a medium sized pomegranate (for about 1/2 cup pomegranate arils)
1/2 cup pecans, chopped into large chunks

Pomegranate Vinaigrette
makes 1/2 cup

3 tablespoons pomegranate juice
3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 garlic clove, minced

1/2 inch piece of fresh ginger, peeled and minced

pinch each of freshly ground salt and pepper

Preheat oven to 395F/ 200C. Slice the squash or pumpkin into 1/4-inch slices (if using acorn squash, cut in half from bottom to top, then slice horizontally from bottom to top so you end up with scalloped slices of squash).

Place squash slices on a lightly greased or baking paper-lined baking tray, and place into a pre-heated oven. Roast at 395F/ 200C for 20-25 minutes, turning the slices over halfway through cooking, until the slices are cooked through and beginning to brown slightly. In the last 5-6 minutes of baking, place the pecans on another baking tray and place them in the oven to toast. Remove squash and pecans from oven and set aside to cool.

While the squash is roasting, remove the arils (seeds) from your pomegranate and set a 1/2 cup aside (refrigerate the remaining arils for another use). Then make the pomegranate vinaigrette by whisking all ingredients together thoroughly.

On your serving platter or bowl, arrange the rocket leaves, and pour half of the vinaigrette evenly over the leaves. Arrange the squash slices over the rocket, then arrange the avocado slices in between the squash slices. Pour the remaining vinaigrette evenly over the salad, and sprinkle the pomegranate arils and pecans on top. Serve immediately.

Salad will keep, covered in the fridge, for 24 hours.

* Prep tip: The squash can be roasted up to a day ahead and placed in the fridge, ready to be used when you are ready to assemble the salad. The vinaigrette can be mixed up and stored in the fridge up to two days before serving.

Banana Muffins (gluten-free, grain-free)

I love whipping up a batch of muffins, savory or sweet, and that's something I've missed now that the hubs and I are focusing on lowering our carb intake in favor of more vegetables and protein. I've been pinning paleo-style and low-carb recipes like crazy for inspiration as we make up new dishes, and there are quite a few good-looking recipes out there for grain-free muffins. I've tried a few almondmeal-based muffins and have been very happy with the results-- they still rise a bit (not as much as a flour-based muffin), are moist and crumbly, and very satisfying after just one or two.

banana muffins, pale-style (grain-free goodness)

These banana bread-style muffins were a delicious component of our weekend breakfast, rounded out with eggs over easy and some crispy fried prosciutto. The muffins are plenty sweet with the banana and just a tablespoon of honey-- a perfect treat.

tender and just-sweet-enough banana muffins

This recipe is already grain-free and gluten free. To make it dairy-free just substitute melted coconut oil or your favorite cooking oil for the butter. I've listed my preferred mixture of warm spices, but feel free to use your favorite combination or a pumpkin pie spice mixture that adds up to one teaspoon. This makes a small batch of muffins, just six, but double the ingredients and divide between twelve muffin cups (same baking time) for a full dozen. 

For breakfast, dessert, or a sweet snack I'm sure you'll find these paleo-friendly muffins as delicious as we do. Happy (grain-free) baking! 

Banana Muffins (gluten-free, grain-free)

makes 6 muffins (double ingredients for 12)

Inspired by a number of paleo-friendly banana bread recipes

1 medium, ripe banana, mashed (about 1/2 cup mashed)

2 tablespoons melted butter or coconut oil

1 tablespoon honey

1 egg

1 cup almond meal 

1 tablespoon plus 1 teaspoon coconut flour

2 tablespoons ground flaxseed (ground linseed)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

dash of freshly ground sea salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

2 tablespoons chopped walnuts for topping (optional)

Pre-heat oven to 177C/ 350F, and grease 6 cups in a standard-sized muffin pan (or line with cupcake liners or baking paper).

In a small bowl, add the melted butter (or coconut oil), honey, and egg to the mashed banana. Stir thoroughly to combine.

In a medium sized bowl, add all of the remaining dry ingredients (almond meal through nutmeg), and stir to evenly combine. Add the wet ingredients to the dry ingredients, and stir thoroughly to combine. 

Divide the mixture between 6 muffin cups (if desired, top with chopped walnuts), and bake at 177C/ 350F for 15-18 minutes, until a toothpick inserted comes out without any batter on it (it may have a few crumbs). After removing from the oven, leave muffins to cool for at least 10 minutes before gently running a knife around the edges and removing them from the pan. Serve warm or at room temperature. 

Muffins will keep, stored in an airtight container at room temperature or in the fridge, for 3 to 4 days.

Homemade Dukkah... and a Snack of Mandarins with Yogurt, Olive Oil, Sunflower Seeds & Dukkah

I loved the winter snacks post that Laura of The First Mess posted a couple months back. I thought her suggested combination of cara cara oranges with savory yogurt, olive oil, za'atar and pinenuts was inspired-- a little sweet, a little savory, perfect. I had some leftover dukkah that I made a couple of weeks ago to coat cubes of pumpkin before I roasted them, and thought it would go well with the mandarins I like to keep on hand.

mandarins with yogurt, olive oil, sunflower seeds & dukkah (pardon my retro, tea-stained countertop)

So this is my version, and it's a little out of season here. We're still getting a few Aussie mandarin oranges on the shelves, though they aren't as juicy as the ones we'll have a little later in the year. I used my favorite plain yogurt, and a local extra-virgin olive oil. I didn't have pinenuts on hand, so sunflower seeds were a good substitute, but any small nut or seed would do here.

Middle Eastern inspired snack, gluten-free and delicious

Hope you enjoy this tasty, Middle Eastern-style alternative to your typical mid-morning or mid-afternoon pick-me-up.

Madarins with Yogurt, Olive Oil, Sunflower Seeds, and Dukkah
serves 1

1 mandarin orange, peeled and separated into segments
1/4 cup yogurt (I used plain cow's milk yogurt)
1-2 teaspoons extra virgin olive oil (good quality)
1 tablespoon shelled sunflower seeds
1/2 teaspoon dukkah (recipe below)

In a small bowl, arrange mandarin segments. Top with yogurt, olive oil, sunflower seeds, and dukkah. Serve immediately.

Dukkah
makes just over 1/4 cup

1/4 cup hazelnuts
2 tablespoons sesame seeds
1 tablespoon coriander seeds
2 teaspoons cumin seeds (or 1 teaspoon ground cumin)
1 teaspoon freshly ground pepper
pinch of freshly ground sea salt

Pre-heat oven to 177C/ 350F. Roast the hazelnuts in a baking tray for about 10 minutes. Remove hazelnuts from the oven, and carefully rub them together (in your hands after they cool, or in a tea towel) so that the outer papery shell comes off-- discard the outer shell. Finely chop the hazelnuts.

Heat a medium sized skillet over medium heat, and toast the sesame seeds, coriander seeds, and cumin seeds for about 3-4 minutes, until they are beginning to brown and fragrant (be careful not to burn the sesame seeds). Remove from the skillet and crush/chop the seeds with a knife (I used the side of a large knife to crush the seeds, then chopped them more finely)... or use a mortar and pestle to grind them down to a coarse mixture.

Add the finely chopped hazelnuts, pepper, and salt to the toasted, crushed seed mixture, and blend well.

Store covered at room temperature or in the fridge for up to six weeks.

Serving tips: Dukkah is delicious sprinkled over roast meat (before or after roasting), coated over vegetables such as pumpkin before roasting, sprinkled over salads, or in savory-sweet dishes like the mandarin-yogurt snack above.

Spicy Watermelon Cucumber Salad with Basil

Lately I've been buying fresh basil and putting it in everything. I should grow it on our balcony, but even small balcony herb pots seem to falter under my not-green thumb : ( Luckily the local fruit and veg shop stocks a great array of well-priced fresh herbs, and I find a couple of dollars a good investment for the flavor and nutrition boost they bring to any dish.

baked oven fried chicken, smashed garlic potatoes,
and spicy watermelon cucumber salad with basil

It's still warm here in Sydney even though we've moved into autumn, so we're taking advantage of the heat to eat up the end of summer produce and barbeque inspired dinners. A few weeks ago we made up some baked oven fried chicken, which turned out crisp and tender, some smashed roasted garlic potatoes, and this refreshing watermelon cucumber salad. I added a good handful of chopped basil along with some rocket (arugula) for extra bite, and tossed the salad with a spicy vinaigrette made with Cholula hot sauce. AMAZING. The spicy dressing (no salt necessary) went perfectly with the cool watermelon and cucumber, and before I noticed the hubs was helping himself to thirds of the salad, without any thought of the extra chicken and potatoes sitting in the oven. Win.

watermelon, cucumber, arugula, and basil salad with a Cholula-lime vinaigrette

A tip on chopping the cucumbers: I sliced sections off of the cucumber lengthwise, leaving the seed-y core, and discarded the core before cubing the cucumber. This allows the salad to keep for a little longer before losing its crispness. The salad was still nice and crisp on day two after being stored in the fridge overnight. This is obviously a warm-weather recipe, but I hope you'll file it away to make when the temperatures rise in your corner of the world. Warm wishes to all of you in the northern hemisphere as the first day of Spring arrives.

Spicy Watermelon Cucumber Salad with Basil
serves 4-5 as a side dish
inspired by this recipe at The First Mess

1 cup seedless watermelon cut into 1/2-inch cubes
1 cup cucumber cut into 1/2-inch cubes (discard the seed-y core)
handful of fresh basil, chopped (about 1/4 cup)
1/2 cup rocket (arugula), rough chopped

Spicy Vinaigrette
3 tablespoons extra virgin olive oil
1 to 2 teaspoons Cholula or other mild hot sauce, to taste
juice of half a lime
little splash of apple cider vinegar, to taste (about 1/2 to 1 teaspoon)
1 teaspoon honey
big pinch of freshly ground pepper

In a large non-metal bowl, carefully toss together the watermelon, cucumber, basil, and rocket.

In a small bowl, whisk together all the vinaigrette ingredients with a whisk or fork, stirring vigorously until the mixture is emulsified (blended together). Add more Cholula and/or vinegar as necessary. Pour the dressing over the salad, and carefully toss to distribute evenly. Serve immediately.

Salad will keep, covered in the fridge, for about 2 days.

Toasted Buckwheat Lebanese Salad with Lamb Koftas

A couple of weeks ago I came home to the hubs making up lamb koftas-- Lebanese meatballs-- for dinner, which were delicious wrapped in naan bread with a homemade cucumber-yogurt tzatziki. Ever since I've been scheming about how I can pair them with a salad to bring in more plant-based goodness to the dish, and was delighted to run across this Middle Eastern Salad from nutritionist Danielle Levy's blog. This week we made the koftas again and served them over a similar toasted buckwheat salad, dressed with hummus, and the dish was perfect. The fresh, crunchy combination of salad and grains worked wonderfully with the lamb meatballs, and the hummus dressing brought everything together for a Lebanese-style feast.

grilled zucchini, toasted buckwheat, chickpeas, radishes, celery, and fresh parsley

This salad is packed with sources of plant-based protein from the buckwheat and chickpeas (Danielle also sprinkles hemp seeds on top for added protein and omega-3 fats, though we left these out because the local grocer doesn't carry them), and it could easily serve as a meal on its own with the hummus dressing. We'd worked in our three vegetarian dinners already this week (a new goal for 2014), so the lamb koftas as another protein hit took this salad into into the filled and totally satisfied category.

salad ingredients mixed together for a crunchy, filling dish

If you have other fresh herbs on hand in addition to parsley, such as mint or basil, a chopped handful of those would also be welcome here. Keeping in mind our heart-healthy focus, we didn't add any salt to the salad components, relying on the hummus, lemon juice, and touch of balsamic to bring in a salty-tart profile. I felt that this really allowed the crisp and distinct flavors of the vegetables-- radish, celery, grilled zucchini, parsley-- to show through. But if you feel it needs a little something extra, toss the salad with a pinch of freshly ground sea salt.

Lebanese-style salad ready to serve, hummus dressing not shown

Hope you enjoy this fresh and satisfying salad as spring begins to gradually poke its head up in the northern hemisphere, or file it away for warmer weather. Happy beginning of March to you!

Toasted Buckwheat Lebanese Salad
serves 4

1/2 cup dry toasted buckwheat*
2 zucchinis, thinly sliced lengthwise (1/8 - 1/4 inch slices)
4-5 radishes, thinly sliced
2 long celery stalks, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons chopped red onion
1 clove garlic, peeled and minced
1 can chickpeas, drained and rinsed (no salt added)
pinch of freshly ground black pepper
2 tablespoons olive oil (divided use)
1 tablespoon balsamic vinegar
juice from half a lemon (zest the lemon half first if you're making the lamb koftas)
lamb koftas (optional, recipe below)

Hummus Dressing
1/2 cup hummus (homemade recipe here)
1 tablespoon extra virgin olive oil
splash (2 teaspoons) of balsamic vinegar
up to 2 teaspoons water

(*If your buckwheat is not toasted when you buy it, just rinse it with cold water in a fine mesh sieve, then toss it into a wide pan heated to medium heat and sprayed lightly with oil. Cook for 5-7 minutes, stirring occasionally, until the buckwheat begins to turn golden brown and toasty. Remove from heat, and boil in a saucepan of water as detailed below.)

Rinse the buckwheat with water in a fine mesh sieve. Place buckwheat and 1 1/2 cups water into a small saucepan, and bring to a boil. Reduce to a low simmer and cover. Simmer for 10-12 minutes, until buckwheat is tender. (Watch carefully towards the end to make sure the water doesn't evaporate too quickly and you burn the buckwheat!) Rinse the cooked buckwheat again through the fine mesh sieve with cold water to cool. Set aside.

Heat an outdoor grill or stovetop griddle to medium-high heat. Carefully coat the griddle with 1 tablespoon olive oil, and arrange the zucchini slices on the griddle in a single layer. Cook for 4-6 minutes per side, until grill marks appear and zucchini is tender. Remove zucchini from grill and set aside.

In a large non-metal bowl, toss the radishes, celery, parsley, onion, garlic, chickpeas, and half of the grilled zucchini slices. Add the pepper, 1 tablespoon olive oil, balsamic vinegar, and lemon juice, and carefully toss to coat the salad.

To make the hummus dressing: Mix all ingredients together, thinning out with a couple of teaspoons of water to achieve a slightly runny consistency.

To serve: Arrange the salad on a serving plate, and garnish with the remaining grilled zucchini slices, twisting them around the edge of the salad. (Alternatively, to save dirtying another plate, add the rest of the zucchini to the salad and serve in the salad bowl). Drizzle the hummus dressing evenly over the salad. If desired, top the salad with lamb koftas, and serve.

Toasted Buckwheat Lebanese Salad with Lamb Koftas

Lamb Koftas

serves 3-4

400g (14 oz) ground lean lamb (mince)
2 cloves garlic, finely chopped
lemon zest from half a lemon
1 teaspoon ground cumin
1 teaspoon dried parsley flakes (or 1 tablespoon fresh chopped parsley)

1 teaspoon dried marjoram or oregano

1 teaspoon smoked paprika

1 tablespoon sesame seeds

pinch of freshly ground pepper

1 tablespoon flour (I used wholemeal wheat flour)
1 egg, lightly beaten
2 teaspoons vegetable oil (I used rice brain oil)

In a large non-metal bowl, mix together the ground lamb and the next eight ingredients (through ground pepper). Sprinkle the flour over the mixture, add the egg, and mix thoroughly to combine.

Using clean hands, form the mixture into 1 1/2-inch balls, packing the mixture together slightly so that it will stay together when it cooks. This should make 9-10 meatballs.

Heat a wide skillet over medium heat, and coat the skillet with the oil. Add the meatballs to the skillet and cook for 4-5 minutes, until the bottoms are browned, then turn over and cook for another 4-5 minutes. At this point, begin turning the meatballs over on all of the sides that are not browned, cooking for a few minutes on each side, until the meatballs are browned all over and cooked through. Cut a meatball in half to to make sure they are done.

Remove the lamb koftas from the heat, and serve atop Toasted Buckwheat Lebanese salad as above. Alternatively, serve the koftas in pita bread halves or wrapped in naan bread with sliced cucumbers, sliced red onions, and plain yogurt or hummus. 

Valentine's Day menu recap

Just a little post to share the super easy appetizer we made for Valentine's last night, and provide links for the other food we enjoyed.

The main course was a recipe from The First Mess: a beautiful dish of grapefruit roasted beets over canellini beans and wilted beet greens, topped with pistachio butter (and we added some chopped prosciutto to use up a few slices we had that needed to be eaten up). The grapefruit really lightened up the beets, making them taste more like a summer/spring dish than a winter food, perfect for our current season here in Sydney. We love beets (a staple in Aussie burgers: yum), but if you're not yet convinced, I recommend Laura's method of roasting them in a citrus juice to balance out their naturally earthy flavor. Our local grocer didn't have shelled pistachios, so it was a labor of love to prep them for the pistachio butter, but well worth it. The full and creamy flavor-texture was a perfect accompaniment to the beans/greens/beets.

labor of love: pistachio shelling for the Valentine's Day main dish
(retro countertops for the win)

For dessert I adapted Deb's recipe for linzer heart cookies over at Smitten Kitchen. I used ground almonds that I already had on hand rather than hazelnuts, reduced the sugar a bit, replaced some of the AP flour with wholewheat, and we filled half of them with Nutella and half with strawberry jam. The dough was a little finicky to work with in the heat, but they turned out crisp, buttery, and delicious. They are the hubs' favorite cookie, though I don't make them often since they require a heck of a lot of butter, and eating just two cookies is equivalent to eating four (self-restraint is difficult in the face of Nutella). But they were a delightful treat for Valentine's Day. Will have to try Oh Ladycakes' raw version when we next get a craving for them.

linzer heart cookies with nutella and jam

And back to the starter: watermelon rounds (cut with a small biscuit cutter) topped with sliced shallots, a little crumbled blue cheese, and drizzled with a balsamic reduction (made like this one on Camille Styles). This was a simple, refreshing way to begin the meal. The watermelon felt lighter than a traditional cheese board of bread, crackers, nuts, olives, etc, and the little bites paired beautifully with a crisp white wine.

watermelon topped with shallots, blue cheese, balsamic reduction. 

Hope you had an enjoyable day, and were reminded of those you love and those who love you! 

Cheesymite Scrolls

Happy 'Straya Day! January 26 was Australia Day, and today we've had a national holiday to mark the occasion. It's a contested holiday in this country, but as a recent Aussie implant, I have found it an excellent time to unwind, break out the BBQ, and try my hand at Australia's culinary treats. Yesterday morning we made cheesymite scrolls to go with our fried eggs and smoothies. I adapted the same recipe that I mentioned in my last post from The Organised Housewife here, with my adjustments in the recipe below. This super easy, whole wheat version made 10 mini-rolls that could easily serve about 4 people, though I am embarrassed to admit the hubs and I polished them off pretty quickly between the two of us.

cheesymite scrolls for breakfast on Australia Day

Yesterday afternoon I also made lamingtons, a classic Aussie treat that seems to remind everyone of bake sales, lunch boxes, and after school trips to the local bakery. It's a light sponge cake covered in a thin chocolate sauce and rolled in shredded coconut, sometimes with a spread of jam in the middle of the sponge cake if you're being fancy. The first time I made them in London for Australia Day I hadn't ever visited the antipodes in person or eaten a lamington, and the hubs sweetly nodded and said they were pretty close to authentic.

Vegemite and cheese rolled into an easy to make wholewheat dough

Now that I've had the real deal, I realize I was totally off in that first attempt. I had made a cake with a pound cake type crumb, which makes the lamingtons dense and a little too rich. You want a light-as-can-be, pillowy soft sponge cake texture. The bakery down the road from serves the most tender lamingtons, and I'm aiming for a replica of their perfectly soft cake. This year I turned to the cake Australia Women's Weekly Sponge Cake Queen recipe by Australia Women's Weekly's Sponge Queen, which looks about as tall and light as you can get. I baked this in a 9-inch square pan, then rolled squares of cake in the chocolate sauce Dan Lepard's lamington recipe by noted Aussie baker Dan Lepard, dusting the chocolate covered cakes with organic shredded coconut. They were delicious, but the cake was still not quite right. I'll keep trying my hand at this one and will share when I've got it nailed.

bite-size cheesymite scrolls

Until then, enjoy these 2-bite cheesymite scrolls-- they pack a healthy dose of vitamin B alongside whole grains and a little cheese. If you can't access Vegemite, try to source Marmite instead (the British version... tastes similar, though the antipodeans will argue that Vegemite is the best). I've noticed Marmite in the British or international foods section at many grocery stores in the USA. Cheesymite scrolls a welcome change from sweet cinnamon rolls or muffins if you crave a little something savory in the mornings or for a quick snack. Hope you enjoy them as much as we do down under.

Cheesymite Scrolls
adapted from The Organised Housewife
makes 10 two-inch rolls

1 1/2 cups whole wheat flour (plus more for dusting the rolling surface)
3/4 teaspoons baking powder
pinch of freshly ground sea salt
2 tablespoons cold butter
3/4 cups milk (I use skim)
1-2 tablespoons Vegemite
1/2 cup freshly shredded cheddar cheese (reserve 2 tablespoons for sprinkling on top)

Preheat the oven to 425F/ 220C, and lightly grease a pie tin or a cookie sheet.

In a large bowl, whisk together the flour, baking powder, and salt. Using a pastry cutter, a fork, or your fingers, cut in the butter until the mixture resembles fine crumbs. Add the milk, and stir with a wooden spoon until just combined to form a soft dough. The dough will be very sticky at this stage.

Sprinkle a couple of tablespoons of flour onto a flat, clean surface, and pat your hands with a little of the flour. Turn the dough out onto the flour and knead it about 10 times, adding up to two more tablespoons of flour if necessary to keep it from sticking.

Using a rolling pin or a tall, straight glass, roll the dough out into a rectangle that measures approximately 5 inches wide and 12 inches long, with the dough about 1/4 inch thick. Using the back of a spoon, spread the Vegemite thinly and evenly as possible over the entire surface of the dough (use more or less Vegemite according to taste-- it's delicious when baked with the cheese!). Sprinkle the cheese (reserving about 2 tablespoons) over the entire surface of the Vegemite-covered dough.

Starting from one of the long ends of the rectangle, roll the dough up. Using a serrated knife, carefully slice the dough into about 10 sections (each section should be just over an inch long). Place the sections close together in the greased baking tin (you can use a small pie plate for this, or a flat cookie sheet). Sprinkle the remaining 2 tablespoons of cheese over the tops of the rolls.

Bake at 425F/ 220C for 15-20 minutes, until rolls are cooked through and beginning to brown very slightly on top. Remove from oven and serve warm or at room temperature. Scrolls will keep in an airtight container for 2-3 days.

Holiday Cheer

It's a month since Christmas Day, but we've only just returned home to Sydney from America-- hence this post's title. I hope you had moments of peace and joy with family and friends. Following a pre-holiday celebration with the hubs' parents in Sydney, we spent Christmas in Nashville, Tennessee with a crowd of family. It was the first Christmas we've had in the USA for a couple of years now, and it was a blast to catch up with cousins and relive old family traditions while creating some new ones.

summer Christmas pre-dinner spread in Sydney

One of my family's most treasured culinary traditions is my late paternal great-grandmother's rolls, known as Mamaw's Rolls, and always spoken of with reverence for the patient, kind-hearted woman who made them in her tiny, gas-powered kitchen in rural Louisiana. I've mentioned these before-- impossibly soft, melt in your mouth, yeast rolls-- very difficult to replicate. One of my aunts, however, has mastered her own adaptation, and she gave a demonstration for all of us while we were gathered in Nashville.

my aunt in Nashville teaching the cousins how to make perfect yeast dinner rolls
like our Louisiana great grandmother used to make them

The secret to the rolls' lightness is time: allowing the dough to rise once for a few hours, then again overnight in the fridge (or outside on the porch, if it's cold enough). My aunt has also come to recognize the perfect consistency of the dough, adding flour until in looks and feels just right. She then used half of the dough to make regular dinner rolls, cut with a small drinking glass and placed closely together in round metal trays. She rolled out the other half of the dough into a large rectangle, covered it in a chocolate filling, and rolled the dough into a log to cut cinnamon roll-style sections. These she baked in a large rectangular pyrex, and they were phenomenal!

the kids make Christmas brunch

For the first time ever at our large family holiday gathering in Nashville, the older generation decided that we, the kids (ranging in age from 25-32), could take responsibility for one of the shared meals. Via email we planned to cater for Christmas brunch, sending recipe ideas back and forth across the US and Australia until we had a menu that reflected our various food interests and regional delicacies. Our contribution was cheesymite scrolls, made into a festive Christmas tree shape (idea borrowed from Camille Styles).  I used the recipe here at Aussie blog The Organised Housewife, and they turned out perfectly. The final spread included stewed tomatoes and black eyed peas, cheese grits, honey baked ham, kale chips, cheesymite scrolls, cranberry bread, a seasonal fruit salad, and my uncle's infamous eggnog (like drinking heavily spiked whipped cream, aka heaven).  The parents and grandparents were duly impressed, and decided that the kids can take a more active role in meal planning from now on. Hooray!

old fashioneds back in Texas with the fam

After Nashville we had a wonderful time in Texas staying with family and visiting friends. I soaked up time with my siblings and bestie, loved sipping on pre-dinner Old Fashioneds with my parents, and squeezed the cheeks of friends' new babies. We also ate the top of our wedding cake, even more delicious than it was in 2010 (we haven't yet been in the US together around our anniversary since the day we married!), thanks to my mom's Southern belle ninja freezer-proofing skills.

our wedding cake still delicious after a three year deep freeze

After a killer NYE in downtown San Antonio, I traveled to Chicago for a work conference, then joined the hubs in Los Angeles for another few days of work. Due to the polar vortex and a packed conference schedule, I wasn't able to venture out to see much of Chicago. But I did sneak into the newly opened Eataly to pick up some of their incredible produce and a few organic breakfast items. I ate lunch at the bar of Eataly's pasta restaurant, watching the chefs pull together dozens of fresh pasta dishes simultaneously. The food was fresh and the atmosphere lively-- highly recommend checking out their locations in Chicago or New York City. 

parperdelle with arrabiatta, fresh baked bread, and olive oil at Eataly, Chicago

In Los Angeles we stayed with good friends and enjoyed some homecooked meals with them, leaving a couple of opportunities to grab food out on the town. I had perfectly prepared scallops over pomegranate quinoa and the hubs had spicy fried chicken over maple-glazed waffles at Wood & Vine, a restaurant-bar with a cute al fresco dining area sandwiched between its neighboring high rise buildings.

incredible scallops at Wood & Vine, Los Angeles

The Reel Inn on the Pacific Coast Highway just south of Malibu served up the freshest grilled fish and cajun rice. Eating on their sunny patio looking over the ocean made it feel like we were back in Sydney summer. We also ate more than our share of double fudge cake and german chocolate cake at Doughboys on 3rd Street (famed for their red velvet cake-- but it's full of artificial coloring, no thanks). Their coffee was the best American-style drip coffee I had during my entire stay in the US. Even the meal we had at Wolfgang & Puck in LAX was delicious-- who knew such a stellar mushroom, garlic, and pesto pizza could be found in an airport? 

grilled fish and cajun rice at The Reel Inn, Malibu

It was a fabulous time sharing the holidays with loved ones and eating great food in homes and restaurants across four states. I hope you, too, had a special holiday season. We're adjusting back to Sydney life and soaking up the end of summer here... regular recipe posts to return soon!

end of summer drawing near back in Sydney

Banana granola with raisins & walnuts

I haven't bought cereal in a while now, reaching instead for homemade granola with yogurt or milk and my morning coffee. I love the recipe I began making about a year ago, which gets its crunch from the addition of a whipped egg white (tip courtesy of the Smitten Kitchen Cookbook). But recently we had a few very ripe bananas, and instead of baking a loaf of banana bread, I decided to mash one into our weekly granola. Best decision!

naturally sweetened banana granola
full of grains and protein = happy start to the day

The consistency of the banana, mixed with a little tahini, oil, and honey, resulted in a perfectly crunchy, clumped together granola, without the addition of a whipped egg white. I added raisins and chopped walnuts after baking the granola, which gave it just the right level of sweetness and crunch. Feel free to leave out the coconut if that's not your bag, and to use peanut or another nut butter instead of tahini (ground sesame seeds) if you'd like. I've also used coconut oil in place of the rice bran oil, which is delicious. The ground flaxseed and chia seeds, along with the oats, add plenty of protein and fibre-- this stuff will keep you full till lunchtime. 

oats, ground flaxseeds, chia seeds, and coconut with banana, tahini, and honey

I'm also planning to try a sweet potato or pumpkin version of this granola later this month (just in time to cure any ex-pat Thanksgiving blues!)... I imagine a mashed sweet potato / pumpkin will offer a texture and sweetness similar to the banana in this recipe. I hope you enjoy this version as much as we did: the hubs has dubbed it the best granola yet.

Banana granola with raisins & walnuts

makes about 3 cups

1 large ripe banana (or 2 small bananas), mashed (about 3/4 cup)

1 tablespoon oil (rice bran oil or coconut oil work well)

1 tablespoon tahini (or peanut butter, almond butter, etc)

1 tablespoon honey

1/4 teaspoon ground cinnamon

pinch of freshly ground sea salt

3 cups rolled oats (not instant)

1/4 cup shredded coconut (unsweetened)

1/2 cup ground flaxseed

1/4 cup chia seeds

1/2 cup raisins

1/2 cup coursely chopped walnuts

In a large bowl, combine the banana, oil, tahini, honey, cinnamon, and salt. Stir well to combine. Add the remaining ingredients, and stir well so that everything is evenly coated in the banana mixture.

Spread the mixture evenly onto a large cookie sheet (or two medium sized cookie sheets). Bake at 150C / 300F for 30-35 minutes, or until lightly golden, taking the tray out halfway through the baking time to flip the granola over with a large spatula and stir it around a bit on the cookie sheet so that it bakes evenly. 

Remove from oven and allow to cool, then sprinkle the raisins and walnuts over the granola. Store in an airtight container for up to two weeks.

Japanese oatmeal with sesame & miso

This riff on miso porridge is one I have been mulling over for a while now and have been working up the courage to try. I knew the hubs would melt over the idea of a savory oatmeal seasoned with miso, as we're always having the savory/sweet breakfast food debate on the weekends. He prefers savory, my ideal is slightly sweet. Our compromise is usually pancakes with fried eggs on the side. But salty miso oatmeal, when my favorite version is a cinnamon-spiced mixture sweetened with a little honey or brown sugar (and preferably some roasted pumpkin thrown in), was going to be all him.

plain yogurt, toasted walnuts, sliced radishes = perfect miso oatmeal stir-ins

However. This recipe blew my socks off. The flavor is stunning, satisfying.  The cool radishes and toasty walnuts, stirred in with a little creamy yogurt on top of the salty oats, are the most delicious combination. The hubs wants to experiment with a poached egg on top, too, though we haven't yet ventured that far (he has done so now, and it is delicious!).

sesame oil toasted oats with miso make a satisfying, flavorful oatmeal

We've also discovered that thinly chopped celery and baby bok choy are very tasty additions. Chopped fresh herbs (parsley, basil, or dill) and toasted sesame seeds would also be great add-ins. If you don't have sesame oil on hand to toast the oats in the first step, use olive oil or butter instead. But make sure you toast them, it adds a rich, deep flavor to the finished bowl.

miso oatmeal topped with sliced celery and baby bok choy, with yogurt and toasted walnuts

It's going to take many more batches of Japanese oatmeal (as we've started calling it) until I grow tired of it and turn back to the sweeter variety. Trust me, you need to try this at least once. And somehow this seems the perfect breakfast for either the cooler fall whether you Northern hemisphere folks are experiencing, or our hotter, summery days down here in the southern half of the world. Happy November, all. 

Japanese Oatmeal

2 servings
inspired by 101 Cookbooks

3 teaspoons sesame oil

1 1/4 cups oats (make sure they're gluten-free if your cooking g-f)

2 cups water

2-3 teaspoons miso (I used shiro/white miso)

A selection of toppings to serve:

2-3 tablespoons plain/greek yogurt

1/3 cup chopped, toasted walnuts

1 thinly sliced large radish

1 5-inch piece of celery, thinly sliced

1 bunch baby bok choy, thinly sliced

Place a medium-sized pot on the stove and bring to medium-low heat. Add the sesame oil and swirl to coat the bottom of the pan. Add the oats, and cook, stirring occasionally to coat in the sesame oil, for about 6-7 minutes, until they have taken on a slight, light golden color and toasted scent. Add the water to the oats and bring to a slow simmer. Cook the oats, stirring occasionally, until the water is absorbed, about 6-7 minutes.

Place the miso in a separate small bowl, and add a few spoonfuls of the cooked oats to the miso. Stir to combine. Add this oat-miso mixture back to the cooked oats, and stir gently to evenly combine. Taste and add up to another teaspoon of miso if necessary. Remove oats from heat.

Serve immediately with a small dollop of yogurt, the chopped, toasted walnuts, and whatever other toppings you desire (thinly sliced radishes, celery, baby bok choy, etc). 

Eggs in Purgatory, Tex-Mex Style

Yesterday was one of those full and productive weekend days that I've needed recently as we prepare this month to welcome friends visiting Sydney, pack up and move house, then fly overseas for a few weeks for a very full schedule of work and play. Woke up early, got stuff done, and felt ready for the week ahead. We ended that productive day with a fantastic night out with friends in Surry Hills: pub drinks, then banquet menu Lebanese food (YUM, love those meals where you're stuffed at the end mostly due to the veg and chickpeas), and excellent Aussie red wine nightcap(s) at our friends' place... finally got home way late for this no-longer-in-her-twenties gal.

eggs sunny-side up over sautéed peppers, spinach, onion, garlic,
with avocado and crispy tortilla strips

So today is yesterday's polar opposite: pretty unproductive. I slept later than I have in ages. Breakfast needed to be lunch-ish, a healthy but filling, steadying meal. I've seen the Italian-origin dish uova in purgatorio, eggs in purgatory, on various cooking blogs and decided to throw together a Tex-Mex version, sort of huevos rancheros meets uova in purgatorio. We can't use tomatoes in our food due to allergies, so instead of the traditional tomato sauce I broiled, peeled, and chopped a couple of red bell peppers (like this). Sauteed some diced onion, garlic, and jalapeños with the chopped bell peppers and some spinach, then dropped in the eggs when the vegetables were nice and softened. Grated a little cheddar over the eggs just before they were finished, and topped everything with some crispy baked corn tortilla strips, rather than serving over crusty bread like most uova in purgatorio recipes advise.

eggs in purgatory, Tex-Mex style (and gluten-free)

Pairing the eggs with sliced avocado on the plates cut the heat from the jalapeños just enough, and a side of chopped honeydew and papaya made for a perfectly balanced, fuzzy-head-curing breakfast. Whether you seek the perfect meal after a late night out, or just a hearty, vegetable-heavy brunch (or breakfast for dinner!) option, these Tex-Mex style eggs in purgatory are a good go-to. Wishing you a weekend well balanced with productivity, leisure, and quality time with friends and family.

Eggs in Purgatory, Tex-Mex Style
2 hearty servings

1 tablespoon extra virgin olive oil
half a brown onion, diced (about 1/4 cup)

2 red bell peppers, roasted, peeled and diced

3 cloves garlic, minced
2 tablespoons chopped jalapeños
1/4 cup frozen spinach, defrosted
4 eggs
2-3 tablespoons freshly grated cheddar or monterey jack cheese

to serve:
1 tortilla (gluten-free if cooking g-f), cut into long, thin strips and toasted under the oven broiler till crispy
half an avocado, sliced
hot sauce (Cholula, Tabasco) and additional jalapeño slices (optional)

Heat a large skillet over medium high heat. Add the oil and swirl to coat the pan, then add the onion. Sauté for 3-4 minutes, stirring often, until onion begins to turn translucent. Add the diced bell peppers, garlic, jalapeños, and spinach, and sauté for another 5 minutes or so, stirring occasionally. Turn the heat down to medium-low, cover, and continue to cook for another 7-8 minutes, until the bell peppers are soft.

Remove the cover from the vegetables, and crack four eggs over the vegetables, leaving about an inch between each egg and taking care not to break the yolks. Cover again, and continue to cook until the eggs are just about done-- the whites opaque and the yolks still runny. Sprinkle the grated cheese evenly over the eggs, and continue to cook for another minute or so, until the cheese is melted.

Arrange the avocado slices on the side of each plate, then serve two eggs in purgatory onto each plate, topping the eggs with the crispy tortilla strips (make sure the tortilla strips are gluten-free if cooking g-f). Serve immediately with Cholula, Tabasco, and additional jalapeño slices, if desired.

{Lightened-up} Banana Bread with Orange Glaze

I posted my tried and true recipe for Banana Bread two years ago, a slightly adapted version from Southern Living magazine that has the most incredibly dense and moist texture due to the mixture of butter and cream cheese. Like many Southern Living recipes, it's absolutely delicious and always a hit. I regularly made loaves to give friends and family while we lived in the UK, and it was always requested if we  visited friends out of town. But it's pretty intense, and almost impossible to stop eating after just one slice. The hubs' aunt called it banana *cake*... it definitely fit that profile better than bread.

homemade banana bread, lightened up, with an orange glaze

A couple of bananas sitting in our fruit basket have been neglected for the past week and were almost completely black-- perfectly ripe for banana bread. So today I made a lighter version, using olive oil instead of butter, and substituting plain greek yogurt for the cream cheese (this makes it easier anyway for us, since sourcing cream cheese without preservatives is more difficult in Sydney). I mixed in some wholewheat with the all-purpose flour, and scaled down the sugar quite a bit. I kept the sweet orange glaze on top, as this really makes the loaf stand out from your traditional banana bread, but you could easily omit it and the bread would still taste divine.

banana bread warm from the oven

I'm very happy with this banana bread-- it still has a moist, tender crumb and a rich taste-- you don't even miss the butter, cream cheese, and extra sugar. I'll make this version from now on, save for Christmas morning or other occasions which deserve a splurge. The recipe below makes one loaf-- just double the ingredients for two, and bake in two loaf pans. Cover the bread tightly with foil and freeze for up to three months, or store in an airtight container for up to three days. If it starts to get a bit dry a few days after you've baked it, take a note from my mother and broil a slice under the broiler (aka grill) for a minute or two, caramelizing the sugars from the banana and... sugar, and making it a toasty sweet treat. Spread your toasted banana bread with coconut oil, yogurt, butter, or cream cheese to serve.

Enjoy, and happy August, all.

{Lightened-up} Banana Bread with Orange Glaze
makes one 8x4-inch loaf

1/4 cup extra virgin olive oil
1/2 cup low-fat greek yogurt (or plain yogurt)
1/2 cup raw sugar
1 egg
1/4 teaspoon vanilla extract
1 1/2 cups flour (I used 1 cup all-purpose and 1/2 cup wholewheat)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
small pinch freshly ground sea salt
1/4 teaspoon ground cinnamon
heaping 1/2 cup mashed, very ripe banana (about 2 medium bananas)

Orange Glaze:

2 tablespoons sifted powdered sugar

2-3 teaspoons freshly squeezed orange juice

Preheat oven to 177C/ 350F. Grease and flour an 8x4-inch loaf pan, set aside.

In a large bowl, mix the olive oil and yogurt with a whisk or an electric mixer until well combined. Add the sugar, and mix well. Add the egg, and mix well until thoroughly combined. Stir in the vanilla.

In a separate medium bowl, mix the flour, baking soda, baking powder, salt, and cinnamon. Whisk well with a fork to evenly distribute the ingredients. Add the dry ingredients to the yogurt mixture and stir well to combine. Add the mashed banana, and stir well to combine.

Pour the batter into the loaf pan, smoothing the top of the batter. Bake at 177C/ 350F for 50 minutes to 1 hour, until the top is golden brown and a toothpick inserted into the centre comes out without any dough on it. You may need to cover the loaf with foil in the last 15 minutes or so of baking to prevent excessive browning.  Remove from oven and set aside, flipping the bread out of the loaf pan when it is cool enough to touch (you may need to run a knife around the edge of the pan to loosen the bread).

To prepare the orange glaze, mix the powdered sugar and orange juice in a small bowl until smooth. After the bread has cooled for at least 15 minutes, drizzle the glaze over the bread with a spoon, slightly spreading it around with the back of the spoon so that it evenly covers the top of the loaf.

Serve immediately, or store in an airtight container at room temperature for up to three days. To freeze, wrap tightly with foil and freeze for up to three months.

Savory Butternut Parmesan Muffins

I made up another small batch of savory muffins to go with our dinner one night this week. These butternut muffins with herbs and a little parmesan and cheddar were a wonderfully flavored side and matched well with our rosemary and garlic pan-fried lamb steaks, roasted cauliflower, and roasted brussels sprouts with garlic and walnuts. I had leftover roasted butternut squash from a couple of nights ago, which made these very easy to throw together,  just stuck them into the oven in the last 20 minutes of roasting the cauliflower and brussels sprouts.  

savory muffins full of roasted butternut squash, herbs,
 a little parmesan & cheddar cheese

Like the savory pepper cheddar oat muffins I posted last week, these butternut beauties are a fairly quick way to get a little homemade something on the table, even on busy nights. I remember coming home from school after late practices, starving, and realizing that mom had a batch of savory muffins in the oven to go with dinner. The smell of homemade bread of any sort baking in the oven is amazing, but I always liked muffins best.

packed with flavorful vegetables & topped with cheese = ideal savory muffin 

You could doctor these to suit whatever you have on hand, some chopped feta instead of cheddar and parmesan would be good, and rough chopped spinach stirred through would add some nice color. A little chopped bacon or prosciutto would also be amazing here--slightly sweet pumpkin always pairs well with salty cured meat. We can usually find prosciutto cured only with salt (no preservatives) in most grocery stores and delis-- try to use this instead of anything cured with sodium nitrate or sodium nitrite. The combination of half wholewheat and half wholegrain spelt flours worked beautifully, but feel free to experiment with your favorite flours.

There are only a couple of muffins in these photos because we ate the rest before I had a chance to pull out the camera... hope you get a chance to whip some up soon, then watch them disappear just as quickly as you made them!

Savory Butternut Parmesan Muffins

makes 6 muffins (double recipe for 12 muffins)

1/3 cup mashed, cooked butternut squash (or other pumpkin)

1/2 cup milk

1 egg

2 tablespoons oil (I used extra virgin olive oil)

1 tablespoon finely grated parmesan cheese

3 tablespoons finely grated cheddar (divided use)

1 cup flour (I used half whole wheat and half wholegrain spelt flour)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch of freshly ground sea salt

pinch of freshly ground pepper

1/4 teaspoon dried parsley

1/4 teaspoon dried oregano

Preheat oven to 190C / 375F. Prepare a muffin tray (use paper liners sprayed with a little oil, or generously oil and flour the muffin cups directly).

In a large bowl, whisk together the mashed butternut, milk, egg, and oil. Add the parmesan and 2 tablespoons of the cheddar cheese, whisk well. Scatter the dry ingredients evenly over the butternut mixture. Mix just until combined (avoid overmixing to ensure a soft crumb).

Spoon the batter into the muffin tray, distributing evenly amongst 6 muffin cups. Sprinkle the top of the muffins with the remaining tablespoon of cheddar cheese. Bake at 190C / 375F for 18-20 minutes, until a toothpick inserted into the centre comes out clean and the tops are beginning to turn golden brown. Serve warm. 

Will keep in an airtight container for up to 2 days.