Blueberry and almond flour muffins

Working from home through the lockdown means no morning teas with shared baked goods, or breakfast meetings at nice cafes so I have planned for the week ahead by baking some low gluten muffins for us and to drop to some friends who live within 5km!

Using a combination of almond flour and plain flour, buttermilk and a mixture of oil and melted butter makes these muffins super moist and filled with the goodness of frozen and fresh blueberries.

Super-easy to make and just as easy to enjoy.

Preparation time: 15 minutes Baking time: 25 minutes Makes 10-12 muffins

Ingredients:

  • 1.5 cups almond flour
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup melted butter
  • 1/4 cup olive oil
  • 200g frozen blueberries
  • Handful of fresh blueberries
  • 1/8 the cup of slivered almonds
  • Muffin tin with 12 holes and paper muffin cups

Method:

1. Pre-heat oven 200 degrees Celsius

2. Sift flours and mix dry ingredients including almond flour, plain flour, salt, baking powder, baking soda, sugar into a large mixing bowl.

3. Put wet ingredients into a seperate bowl including eggs, oil, butter, buttermilk, and whisk together until smooth.(make sure butter is cooled).

4. Slowly add wet ingredients into flour mixture mixing until just combined. Don’t overmix at this stage.

5. Fold in frozen berries, fresh berries and almonds.

6. Put paper muffin cups into muffin tin holes. Fill each muffin cup with batter ensuring blueberries are as evenly distributed as possible.

7.place in oven and bake for 20-25 minutes until golden and skewer comes out cleanly. Leave to sit in muffin pan to cool for 5-10 minutes. Enjoy immediately and for days to come.

Secret Garden brunch at Daisy Green #daisygreen #london

Reliving memories of my recent trip to London as the city rolled towards the COVID-19 shutdown last month…it was a slightly surreal visit to one of my favourite cities but filled with nice memories that will stay with me,

I found this delightful cafe called Daisy Green in Portman Village, on the corner of Seymour st and New Quebec St, just behind Oxford st.

Turns out it’s part of a group called the Daisy Green collection described on their website as:

“The Daisy Green Collection brings relaxed and buzzing Australian food and coffee culture to London. Through individually designed cafes and restaurants, the Collection creates iconic spaces which quickly become local destinations and meeting points for surrounding residents and visitors.”

Downstairs at Daisy Green Portman Village

The Portman Village cafe has been designed by UK street artist, Shuby, into an Alice in Wonderland esq outdoor/indoor garden.

I managed to quench my craving for a real Australian coffee or two and enjoyed delicious avocado on toast, with a sprinkling of paprika, chives and a squeeze of lemon, and a side of real bacon!

I would have been one of the last customers prior to the shutdown, but I sincerely hope the cafe and Daisy Green collection come through the other side of the pandemic to flourish once more.

#Zuchinni and corn #fritters #spicy #lowcarb

These fritters turned out light and fluffy and are quite filling. I spiced them up with the addition of chilli powder and cummin, but you could skip that if you like.

I also threw in some finely chopped coriander and this could be replaced by parsley or skipped altogether.

Also if you want to make these really low carb then increase the amount of almond meal.

Great for an easy dinner for 2 – lovely with avocado salad – with lots leftover for breakfast the next day or to share with friends at the office as I did.

Ingredients:

1 cup self-raising flour

1 cup almond meal

2 eggs beaten

3 spring onions, white part only, finely chopped

2 Zuchinni grated finely

1 can (400g) sweet corn kernels drained

1/2 cup grated cheddar

1 cup of milk

1/4 cup melted butter

Handful of parsley or coriander finely chopped

1/3 teaspoon chilli powder or paprika

1/2 teaspoon cummin powder

2 tablespoons sugar

Salt and pepper

Oil for pan frying

Method

1. Grate Zuchinni, drain corn kernels, finely chop coriander and spring onion

Mix flour, almond meal, sugar, salt, cummin and chilli powder in a large bowl

2. In a seperate bowl beat eggs, add Zuchinni, cheese, corn, coriander, spring onions and mix through, add milk and melted butter and mix through.

3. Mix wet ingredients into dry ingredients until well combined.

4. Heat 2 tablespoons of oil in a non-stick pan and add 1.1.5 tablespoons of mixture and spread a little. Cook over medium high heat until sealed and golden brown on bottom side, flip carefully to cook on other side and cooked through. Allow to cool, Darin on kitchen paper towel.

Serve with avocado salad or guacamole.

Fabrica #coffee #breakfast #Lisbon

Stumbled on Fabrica in Rue Das Flores in Lisbon when we were looking for good coffee and breakfast in Bairro Alto quarter in Lisbon.

The aroma of coffee brewing drew us into this very hip, urban cafe, with what I would describe as a mix of organic and industrial interior design, not knowing that the coffee is all grown and roasted in Portugal.

According to their website which I looked up later:

“Fabrica was created with the strong belief that it’s time for Portugal to get to know genuine specialty coffee. Independent from the root, our family’s goal was to establish a unique coffee experience by being involved in every step of production. By forming direct trade partnerships with farmers, roasting on site in Lisbon, and offering a variety of extraction methods, we deliver a remarkable final product to your cup.”

And our experience lived up to this claim. Great coffee, friendly service and a delicious and simple breakfast menu. Just the light breakfast we were looking for after our wonderful Michelin Star restaurant experience at Bel Canto the night before.

Apparently, they now have three locations in both Lisbon and Porto and offer an international subscription service for all of their home-roasted beans. https://www.fabricacoffeeroasters.com/en/about-us/

#Crepes with fresh #strawberries and strawberry rum sauce #delicious

Cooked a bit of a retro dinner last night starting with Pumpkin Soup, then individual beef Wellington’s and finished with these crepes.

I hadn’t made crepes for a long time and had forgotten how easy it is and how perfect they are for entertaining because you can make them ahead and just reheat in the microwave before serving.

I used Martha Stewart’s crepe recipe which is super easy because it’s made in a blender. Thanks Martha! https://www.marthastewart.com/921813/how-make-crepes?slide=3380816

The strawberry rum sauce is absolutely delicious!!

And both make fabulous leftovers for breakfast or brunch the next morning.

We had Messina passionfruit gelato and fresh strawberries but you can add whatever toppings you like. Fresh cream of course is the classic friend for this dish.

Preparation time: 45 minutes incl 15 minutes to rest batter

Crepes

Ingredients
1 cup flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 eggs
1 1/2 cups milk
3 tablespoons unsalted butter, melted

Method:

Put all the ingredients in the blender.

Blend until smooth for 2-3 minutes and bubbles form at the top.

Leave to rest for at least 15 minutes.

Heat a small non-stick pan over medium heat, coat with a film of butter. I use kitchen paper dipped in melted butter to coat the pan.

Using a ladle, scoop batter into pan, just enough to cover the bottom. Cook until golden on the underside, then flip to cook the other side, maybe 30 seconds.

Repeat until batter is finished. Makes about 15 crepes depending on size of your pan.

Strawberry Rum Sauce

Prep time: 20 minutes

Ingredients:

1 small carton of strawberries, about 10 strawberries
3 tablespoons of sugar
1 1/4 cups water
1.5 tablespoons dark or white rum
Zest of 1 lemon
1/4 teaspoon salt

Method:

Blend strawberries until smooth

Place water and sugar in pan and bring to a boil, simmer until just clear

Add strawberry pulp, zest, salt and rum, bring to a boil then turn down heat and simmer for 15 minutes or longer to thicken to a sauce consistency.

Will keep in fridge or freeze well.

Reheat crepes in microwave, add fresh strawberries, topping of choice – ice cream, fresh cream, and strawberry rum sauce! Serve and enjoy!

#Barbetta Italiano #breakfast, #sydney

A delicious taste of Italy for breakfast yesterday morning at Barbetta, Elizabeth St in Paddington, Sydney. Retro style Italian Diner and coffee shop.

COLAZIONE CONTADINO

2 soft boiled eggs, prosciutto, baked ricotta, fresh tomatoes, artisan “charcoal” bread

FRITTELLE DI ZUCCHINE

Grilled fritters – zucchini, ricotta, buckwheat, corn & parmesan, with smashed peas, pea sprouts & mint (GF) + poached egg (except I had it without the egg)