Posts Tagged ‘snacks’

Feta, Capsicum and Oregano Muffins

In Baking, Cheese, Muffins on May 14, 2012 at 5:55 am

Today will have to be quick post as I am BUSY BUSY BUSY. But to cut a long story short, when I got home today I had an urge to make muffins. I have had this capsicum sitting around in my fridge drawer which was begging to be used…and seeing as I had some feta as well, I thought feta and capsicum might be a nice combo in savoury muffins! Sure enough, after a 1 min a quick google search I happened upon this recipe. It is easy, quick and delicious! Highly recommended for any Australasian cook.

I chose to serve my muffin with a generous dollop of Emma’s mother’s homemade tomato relish and a chunk of feta cheese. MMMM.


Herbed Mini Muffins

In Baking, Cheese, Egg, Garden, Muffins, Snacks on April 2, 2012 at 9:48 am

The other day I was asked to provide some baking for a shared lunch and was in a bit of a pickle about what to bring. I already had some sweet biscuits prepared – my 100s & 1000s (which I feared were too juvenile) and some classic shortbread. In the end, I decided to opt for something savoury – and decided that one can’t go wrong with savoury muffins. Why are savoury muffins so much rarer than sweet ones? (At least, that has been my experience) These are gorgeous mini muffins that you can make with basic pantry ingredients and I can vouch for their delectability! Sadly the mini size makes you want to eat heaps of them – but then, because they are mini, there’s no need to feel guilty about doing so!

I found the recipe in my trusty ‘Dishes without Red Meat’ – from good old Alison and Simon Holst.

1 cup flour

2 tsp baking powder

1 cup grated cheese

1/4 cup chopped parsley

1 tbsp fresh chopped herbs

1 spring onion, chopped

1/2 tsp salt

1 tsp sugar

1/8 tsp sugar

1 egg

1/2 cup

Measure together in a large bowl the first nine ingredients. Use the fresh herbs you like best or which best suit what you plan to eat with the muffins. Toss well to mix.

In another bowl, beat the egg and the milk together with a fork or whisk. Tip the egg mixture into the dry ingredients and fold together, stirring just enough to dampen the flour. Do not overmix!

Spoon mixture into mini muffin pans (well greased with non stick spray). Bake in preheated oven at 200 degrees celsius, or until the centres bounce back when pressed.

Serve whole or split with savoury spreads, smoked salmon or shaved smoked meats if desired.

Recipe makes between 12-18 mini muffins (I found it made closer to the 18).

Apple & Cheese Loaf

In Baking, Bread, Cheese on March 18, 2012 at 12:09 pm

This was rather an experimental piece of baking. I bought some beautiful stilton cheese at Farro which came  inside a lovely ceramic pot. Fortunately for me, it was on sale at half price because it was near its best before date! I also had a bunch of apples to use, so I decided to give an apple and cheese loaf a go using the Stilton. I think the recipe called for a more basic cheese, such as tasty or a light cheddar, but the results were pretty delicious, albeit the loaf wasn’t that beautiful to look at – and I ended up having to rebake it because the middle was a bit too gooey. But I’d still call it a success as it was eaten entirely the same day it was baked! Vegetable and fruit loaves really do have that amazing moist and gritty texture that is just too hard to resist.

I won’t post the recipe, but if anyone wants it then I will. In the meantime, be jealous of my cute Stilton pot!

I really am going to try and post more frequently, but my life has been incredibly busy and demanding of late 😦

“Cheesecakes” (Note: they do not actually contain cheese!)

In Baking, Pastry, Snacks on February 6, 2012 at 2:32 am

I’ve been in a baking mood of late and decided to give these little beauties a try! The recipe comes from my NZ Women’s Weekly ‘Old Fashioned Favourites.’ According to them, “small cheesecakes seem to have originated in England. They had nothing to do with cheese, except that the ingredients for the cake layer included curds, which are akin to cheese.” Basically, they are little baby jam filled pastries with pastry crosses on top – and yummy ones at that!


Recipe is as follows:

1 cup flour

60g butter

1/4 cup caster sugar

1 egg yolk

1 teaspoon water, approx.

2 tablespoons jam, approx.

Cake mixture:

60g butter

1 teaspoon vanilla essence

1/3 cup caster sugar

1 egg

3/4 cup self raising flour

1/4 cup milk


1. Lightly grease two 12 hole shallow patty pans. Sift flour into bowl, rub in butter, stir in sugar. Mix in egg yolk and enough water to make ingredients cling together. Press dough into ball; knead gently on floured surface. Cover; refrigerate 30 minutes.

2. Roll dough on floured surface until 2mm thick. Cut into 6 cm rounds; place in prepared pans.

3. Place about a 1/4 teaspoon jam in each pastry case, top with 3 level teaspoons of cake mixture. Roll pastry scraps, cut into thin strips and place on top of cake mixture.

4. bake cheesecakes in moderate oven about 15 mins or until lightly browned.

Cake mixture:

Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy; add egg, beat until combined. Stir in sifted flour and milk.

Makes 24. Can be made a day ahead – can even be frozen!

Ready to go in oven













(To give a sense of scale)

Just a few from the batch - it makes 24 in total.