Three-berry Muffins

This is one of the easiest recipes to bake... This basic muffin recipe as such is very easy and
 does not need extra effort to obtain rare ingredients. In fact most of the ingredients
may already be in your home.
 The orange juice and the pitted cherries in the glass are the  ingredients
 that make these muffins so moist and soft... 

It is your option to use whatever muffin forms you prefer... This  recipe is for 
12 pieces of standard muffins. I prefer to use the bigger forms and I just
double the quantity of the batter, not exceeding the 3/4 level
of batter in each form ...

I find it very practical to use silicon forms however big or small.
They are very handy and muffins can easily be removed without each 
sticking to the form. I used my souffle form that I´ve just coated with butter
then with flour, placed in the freezer for 10 minutes before filling the batter.
Reason is, the muffins are crispier on the sides 
when removed from the form. 

So, I hope you will try this delicious recipe and serve them to your loved ones
and friends in your next coffee round. I´m sure, they will crave for more , 
so be sure to bake more. 
They can be baked the day before and can be stored overnight 
in a tightly covered jar.

Three -Berry Muffins

Ingredients:

1 cup pitted cherries in glass, drained 

1 cup dried cranberries

1 cup fresh blueberries

250 All-purpose Flour 

100 grams refined sugar ( or 5 tbsps -

powdered stevia)

2 teaspoons baking powder

1/2 teaspoon baking soda

pinch of  salt

1 egg- beaten

6 tbsp Olive oil

1 cup fresh orange juice 

1 tbsp grated orange peel or

(1 pack Dr. Oetker Finesse- grated orange peel)

powdered sugar for dusting muffin top

Preparation:

Preheat the oven to 180°C. Use two mixing containers 

to separately prepare the dry from the liquid ingredients. 

1.

In the first  container, sift  the flour,  add sugar , baking powder,

 baking soda, and a pinch of  

salt  and mix throughly by hand. Set aside.

2. 

In the second container, with a whisk...mix the beaten egg, olive oil, 

grated orange peel and the orange juice. 

   Add this mixture to the first container of dry ingredients.

    By using a spatula or wooden spoon, mix thoroughly  just until  all the 

dry ingredients 

    are well coated and moistened by the liquid. 

    Add the cherries, cranberries and blueberries carefully mixing it with a spoon so that  they are  well  distributed in the batter.

3.

Fill each form with 2-3 spoons of the batter  if you´re making the 12 pcs.

Note :
If  big forms for 6 muffins are used,  then see to it 

that each form is filled only with 3/4 batter, not more!

    Place the forms in the middle oven rack, bake muffins for about  30 minutes.  

    Remove muffin tray from the oven and place it on a wire rack for about 5 minutes.

Then, remove muffins from the form and transfer them onto a platter,

 cool completely 

and sprinkle top with confectioner´s sugar.  

Serve hot or cold with whipped 

cream,
coffee, juice or tea.

Wishing you a great week ahead! Thank you for reading this blog!

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Feathered Nest Friday

a quick dinner.... Mozarella & Ham Tart

Here is one idea for dinner which is also good as snacks.
I always have a ready made phylo sheet ( butter dough from local supermarket) in the fridge and by the time dinner is nearing and haven´t decided what to serve, I make this  quick   and super easy tart..and as I said, it´s also  good for snacks or in betweens...

Quick Mozarella & Ham Tart

(makes 4 pieces) 

Ingredients : 

1 ready made  phylo sheet ( from supermarket)

1 pack  Mozarella cheese -light
thin slices of ham

Optional : salt & pepper 

Preparations:

1.
 Take out the dough, cut into 4 parts
and spread  over 4 teflon tart forms, trim  the sides
 putting a bit of more dough to thicken the rim of the form.
 Bake in a preheated oven of 180°C (lower rack) for
 10 minutes  til golden brown, take out from the oven and 
 set aside.   Blind baking is not necessary here.

2.
 Cut 1 pack Mozarella light ( 30% less fat)  into slices and 
 and spread  the pieces together with the sliced ham on top of the baked tart casing. 

3.
 Put the filled tart cases back in the oven and bake for
 10-15 minutes more  at 180°C. 


 Tip: I don´t season the tart with salt & as the ham and mozarella are already seasoned with it....

Happy Baking!

Homemade Springrolls & how to make the Wrappers

Hi everyone!

Today, I´m posting my recipe for Springrolls I make at home including the
  selfmade springroll wrappers..It´s very easy to do once you´ve made the first one. 
The fillings vary according to your taste..meat, veggies,  or a mixture of both....
so here it is, I hope you will enjoy this blog. 

 Ingredients :

Wrapper

1 cup All-Purpose Flour
1 Cup Water
1 tbsp Corn Flour
Note: The 1 tbsp of corn flour will make the batter more elastic and the wrapper   
          would not break easily. Never use intense heat while drying the batter,
          otherwise the  wrappers would break...

 Preparations:

 

 1. Mix all ingredients to form a smooth batter. 



  



  2. Grease a non sticking pan using paper towel slightly moistened with

      cooking oil. Heat the pan under medium fire. 

 

 3.When pan becomes hot, remove the pan from fire and by using pastry brush, paint

    the batter briskly onto the pan covering its entire surface.  



4. Put the pan back but this time on low fire and slowly heat the batter

    til it gets dry, turning once.



  5. Place the wrappers on a platter and cover with plastic foil to prevent them from 

    drying til they are ready to use.

 

* * * * * * * * *  * * 

Cooking the fillings

Note:

There are many variations of fillings that could be used for your springrolls depending on your preference.. Here,  I used soya sprouts, crushed garlic, onions and cabbage plus the ground beef or 50/50 pork and beef.

Others prefer to use ground meat & cabbage strips only and some use vegetables only.

Ingredients:

150 grams ground beef or 50/50 ground beef and pork

2 cloves crushed garlic 

1 Onion - chopped

150 grams soya sprouts

1 1/2 Cups cabbage cut into strips of about 4-5 cm long

1 tbsp soya sauce (unsweetened)

salt & pepper

 1.  In a hot skillet or pan, fry the garlic, add the ground meat and stir fry til the meat

     becomes pale in color.

2. Add the chopped onions , soya sprouts, cabbage. sprinkle

    with 1 tbsp soya sauce. Continue frying & stirring until all vegetables become 

    tender. 

3. Season the fillings with salt & pepper, adjust seasoning according to your taste.

    Let stand to cool down a bit  before using..

  

  

Spread  the wrapper on the table  and put 2-3 tbsp of the fillings on it.

  

Fold the left & right side of the wrapper carefully towards the center 

as you see it in the pic above.

Fold the bottom edge carefully towards the center rolling 

it til it reaches the other edge. Simply tap the edge with a wet finger 

to seal the springroll.  

Use a large casserole for deep frying... fry the spring rolls  for around 5 minutes
 on each side or fry until golden Brown and crispy. Serve hot with Chili Sauce.

 Well guys, that´s just about a way to make your homemade Springroll wrappers 

and the fillings.  I hope you´ll try this because this is really a simple dish that is delicious.

Happy Cooking!

Wishing all a nice Sunday!