September is here and spring is well and truly here, with flowers blooming everywhere and a wee bit more heat in the sun. It is also Fathers’ Day here in New Zealand, so at the request of my husband, I have made some blueberry muffins.
I usually use the recipe from my Australian Women’s Weekly book of ‘Muffins, Scones and Breads’. It is so easy. All you need to do is mix up 300g of self-raising flour and 150g soft brown sugar (always sift your flour – it really makes a difference). Stir in 1 beaten egg, 180ml milk (the recipe actually says buttermilk, but I just used milk) and 125ml vegetable oil. If using frozen blueberries like I did, make sure you roll them in flour before adding as otherwise your muffins will be purple. Of course, you may like them like that. I added about 150g plus a few more to the mixture. Pour the mixture into a greased and prepared pan, and bake for approximately 25 minutes at 180C. This mixture makes 12 muffins of the size you can see in the picture.
As I mentioned in the last post, I tasted yams for the first time yesterday. I just kept them simple, roasting them with some olive oil. All I can say is yams are yummy and I am looking forward to using them again. My cottage pie worked out well too, with a base of minced beef, onion, carrot, a sneaky parsnip (the boys claim they don’t like them, but never notice them when I cook with them), tomato puree, Worcestershire sauce and some herbs. I like to add a little nutmeg to my mashed potato – it sort of adds a warmth and depth to the buttery delight that is mashed potato.
Misse Moj spent most of yesterday evening with us, and proved that cats do indeed understand Swedish by sitting on a shelf where there are quite a few books in that language.
Mind you, it could have also wanted to borrow the biography of Balanchine…..