One of the things I love most about the food blogging world is that you get to touch base with food bloggers from ALL over the World!  I think that's pretty cool.   It makes the world . . . well . . . not so big a place, and it opens up your palate to all sorts of variety and possibility.   At least that's my theory.

I was contacted recently and asked if I would be willing to participate in an activity to help to promote the launch of a new cookery book by one of the world's best food photographer/food bloggers Jules Clancy of the popular food blog Stone Soup.  As a part of this activity I was asked to submit an ingredient which she could give me some recommendations for cooking quickly and deliciously.

The Stone Soup Blog is all about cooking fresh, healthy and delicious meals that can be cooked with 5 ingredients and in 10 minutes or less.
 

I asked Jules about Swede.   I love Swede, or Rutabaga as it is known in North America and probably other parts of the world.  We always called it turnip when I was a child, but that was a misnomer.  It is a member of the brassica family, but it's not a turnip per se.  In any case we love them in this house.  Here was Jule's advice to me . . .


SWEDES
I'll be honest, swedes aren't my favourite vegetable.  I usually only buy them once or twice a year when I feel like making a huge pot of my Mum's lamb and veggie soup or making a mixed root veg stew.

Given that they take at least half an hour or longer to cook, they really didn't get a look in when I was planning recipes for my book '5 Ingredients 10 Minutes'.  But if you love swedes and would like to include them in your midweek cooking more often, the best thing to do is to cook them on the weekend.  Just scrub and dice and roast in a little oil until golden.  Then keep in the fridge to throw into soups like the simple minestrone in my book.

The roast cubes can also be quickly warmed in a pan to make warm salads more substantial.  They're also great in any dishes involving lentils or eggs or cheese.  Try using your diced roast swede to add bulk to a frittata or omelette or even scrambled tofu.  Or make your favourite pasta bake recipe a bit healthier by replacing some of the cooked pasta with roast swede cubes.

I agree, they can take some length of time to cook, and I appreciated Jules advice to roast or cook it ahead of time, at the weekend, so that you can have some ready to add to soups, salads, omelettes, etc. I personally have a pretty quick way of cooking it myself, which is quite, quite delicious.   I simply grated it on the large holes of a box grater and then pan fry it in a bit of butter.   It's done pretty quickly and is absolutely delicious.   Tis a trick I learned from a Canadian Mennonite.

 

I do love Jule's book.    It's got a fresh clean look to it and peppered throughout with her beautiful food photography.   All of the recipes are nicely written and quite doable!  And yes, quick . . . Quick . . . QUICK!



Recipes for tasty spreads and dips such as this simply beautiful looking warm Cannellini Bean Spread with Parmesan . . . 



to the unusual . . . like this Cream Cheese, Honey and Soy Crostini.  Now tell me that's NOT appealing and intriguing!   The picture alone begs me to create it and the ingredients list . . . simply crusty baguette slices, cream cheese, honey and . . . well . . . soy sauce!  It could not be simpler.

 

But that's not all . . . there is also a beautiful variety of delicious looking and sounding soups . . .



Tasty and beautiful looking salads . . .



Quick easy, fresh and colourful pasta dishes . . .

 

A variety of mains using meat, fish and poultry . . .



And even fresh and delicious desserts.

And . . . all of the recipes use five ingredients or less and are easily created in just ten minutes or less.   One of the main excuses people use today for not eating healthy is that they don't have the time to cook healthy meals . . . this delightful cookery book blows that theory right out of the water . . . it is indeed possible to cook fresh and delicious food, using healthy fresh ingredients in not an awful lot of time!

 

I was personally intrigued by her recipe for Crunchy Bread Pudding.  We love bread pudding in this house, especially the Toddster.   Too often though the recipes make far too much and most of it ends up being thrown away because it just doesn't get eaten in time.   Was it possible to make a delicious bread pudding in ten minutes or less??

Yes.   It is and I did.



*Crunchy Bread Pudding*
Serves 2
Printable Recipe

Take care to watch while it is baking as it can burn very quickly if you take your eyes off it for even a second.

60g caster sugar (I used golden about 1/4 cup)
125ml whipping cream (1/2 cup double cream)
1 large free range egg
2 thick slices of bread, cut into cubes
cream or ice cream to serve

Preheat your oven grill to it's hottest setting.  Line a large baking tray with some aluminum foil.  Spray it lightly with non stick cooking spray.  Set aside.

Whisk the sugar, cream and egg together in a bowl.   Add the bread cubes and squash them into the mixture, allowing it to soak up as much of it as possible.   Spread the soaked bread onto the prepared baking tray.

Cook under the heated grill for about 5 minutes.  Turn the cubes over and grill for another 3 minutes or so until golden brown.

Divide the cubes between two small bowls and serve with cream or ice cream.

Note:  you can use coconut cream instead of the whipping cream and egg to make this dairy-free/vegan;  or use a gluten free bread for a gluten free version, you can add cinnamon to give a spiced flavour, or replace the crea, sugar and egg with a commercial egg free custard for an egg-free version.



Another thing I like about Jules' recipes is that there are many variations included for most of them which give you the opportunity to charge things up.  There are also 10 minute tricks of the trade, etc.

All in all I think this book is a real winner and will take pride of place on my book shelf.

Many thanks to the people from Penguin and Jules for sending it to me.

5 ingredients 10 minutes
delicious, healthy recipes for tired and hungry cooks
by Jules Clancy
Published by Penguin books
ISBN 978-0-718-15874-3
U.K. £14.99

Do take a gander at the banner at the top of my right hand side bar to see all of the other people participating in this blogging event. 

 

I was recently sent the most delightful book to review.  It appealed to several of my loves . . . Illustration, Travel, History and Cookery.   I think I fell in love with it as soon as it fell through my letter box.  Entitled "Bladkbirds Baked In a Pie, Memories of Rozinante" and written by Eugene Barter and illustrated by Mary Jose.

Eugene Barter was the Senior Secretary of Prime Minister Edward Heath who, at the age of 60, retired to a house in the foothills of the Pyrenees along with her sister and brother-in-law and opened an Auberge, which is a type of restaurant.

This book is a sturdy delightful mix of food for the eyes, the soul and the stomach.   I found the little stories and anecdotes perfectly charming and wonderful to read.  As someone who has always dreamed of doing the same thing . . . I was quite mesmerized by this aspect of the book.

 

The first part of the book is filled with delightful tales of drunken neighbours, burglaries of provincial houses, quirky guests and a life well lived. Sharing with the reader the journey from stranger to accepted French status, Eugene's mesmerizing tale flows through years of encounters and experiences, ranging from  the initial purchase of the house which became her livelihood.   Eugene takes us through the trip of a lifetime and shares with us the lessons which she learnt along the way.  Peppered throughout are these fabulous little pen and ink drawings done by  Mary Jose, who also did the cover art.  All in all I found it to be a fascinating read.

 

The second part of the book is, of course . . . recipes!   In this section you will find tasty selections for everything from Dressings and Sauces to delicious sounding soups, starters, omelettes, pies, fish dishes, salads, game, local dishes, etc.  It is just a beautiful selection.   I was spoilt for choice when it came to choosing a recipe to illustrate to you the quality of recipes you can expect in this book.



I finally settled on the recipe for the Bakewell Tart, for several reasons.   It is a pretty basic recipe and from my experience if you can't get the basic recipes right, there is no hope for you getting the more complicated ones right and let me tell you, this recipe is a winner.  It's very simple, using simple wholesome ingredients . . . but the results are fabulous.  Delicious and anything but simple.  In short, it worked beautifully.

 

Another reason I chose this recipe to showcase the book is that I have never baked a Bakewell Tart for you on here!  I've talked about it a lot . . . and done some really tasty versions of things using the Bakewell Theme . . . ie. steamed puddings, scones, Whoopie Pies, etc.  I thought it was about time I actually showed you a Bakewell Tart!



And I can tell you first hand, it's a fabulous tart.   A real winner.  Just like this delightful book. 

The book also contains cookery conversion tables for pan and dish measurements, oven temperatures and liquid and dry measures, which are very handy to have.

 

*Bakewell Tart*
Makes one 8-inch tart
Printable Recipe

A delicious British traditional tart.  Puff pastry, spread with raspberry jam and topped with an almond frangipane topping.

212g packet of Puff Pastry
2 whole free range eggs
2 free range egg yolks
100g of butter, melted (7 TBS)
100g of caster sugar (8 1/2 TBS)
50g ground almonds (generous half cup)
2 TBS raspberry jam
flaked almonds to decorate
Icing Sugar to dust

Preheat the oven to 200*C/400*F. gas mark 6.  Butter an 8 inch pie tin or flan ring.

Roll out the pastry on a lightly floured surface into a round large enough to line the tin or flan ring.  Beat together the eggs, egg yolks, melted butter, sugar and almonds.  Spread the bottom of the the pastry case with jam.  Pour the almond mixture over top.  Sprinkle some flaked almonds over the surface.

Bake for 30 minutes, or until the filling is firm to the touch.  Allow to cool before cutting into wedges to serve.  Dust with icing sugar before serving. (optional)

  

If you are looking for a cookbook filled with gorgeous food photography, then this is not your book.  There is no food photography included.  If you are looking for a delightful read, quirky illustrations and some really fabulous recipes then this is the book for you.

Many thanks to Sunpenny Publishing for sending me this wonderful book to review.

Blackbirds Baked in a Pie, Memories of Rosinante
by Eugene Barter
Illustrated by Mary Jose
305 pages
ISBN 9781907984167

 

As you know from time to time I am sent cookbooks to trial.  I love that part of my job . . . you can never have too many cookbooks.  Todd would beg to differ, but I have noticed he never complains at being able to test the fruits of my labours.

The latest book I was sent was  for the Grilled Cheese Lover in each of us!   "Melt," by Shane (Sanford) Kearns, creator, GrilledShane.com.   Over 100 recipes, each one accompanied with a beautiful colour photograph.   I just love cookbooks which have lots of photos.   It's nice to be able to see what you're cooking is supposed to look like.



The book is basically divided into two parts.  Part 1 is "Seriously Savory Sandwiches."  It compromises of  chapters ( Gastronomically and Living on the Edge.)  Here is just about any savory combination the brain can think of . . . and then some . . .  like:



Basil Peppercorn - Caramelized Vidalia onions, Chaumes and Havarti Cheeses, and with hints of basil and pepper corn, grilled between two slices of Italian bread.   What's not to like?

And that's just one of the taste tempters on offer.   There are other delicious delights such as Sweet and Spicy Popcorn, Roasted Brussel Sprouts with Cheddar (how is that for inventiveness!), the Sunflower Gouda Griller, . . . and even the simple . . . such as The Fried Egg, but even that has an inventive twist to it.

Part Two is entitled Surprisingly Sweet Stacks, again comprised of two chapters . . . Epicurean Adventures and Experimental Territory.



Anyone up for "The Cinnamon Roll?"  A rich mix of refrigerator cinnamon rolls and Philadelphia Milk chocolate Cheese Spread and caramelized pecans . . .



The Candy Cane . . . Refrigerator Biscuits layerd with crushed peppermint candies/candy canes/ ricotta cheese and crushed gingersnaps.   Now, that is called pushing the envelope I think!  It does look incredibly tasty though . . .

and that is just the tip of the iceberg!

 

Scattered throughout are "Tips from the Stovetop." Handy little tips and bits of advice to help you make the most of your "Grilled Sandwich" experience.

I chose two recipes to test out . . . first up was the Baked Pretzel Beans.  We really like baked beans in this house and we love beans on toast.



It looked and sounded very appealing to say the least . . .

I adapted it very easily to what I had in the house to use and this is how mine turned out.  Looks delicious eh?   It was!   A new favourite twist on beans on toast.  I had to switch a few things around as we don't have the ingredients were not readily available over here, but it worked out fine.



*Pretzel Baked Beans*
Serves 2
Printable Recipe

A rather upscale Beans on Toast!

1 cup Vegetarian baked beans
(I used one tin of Heinz baked beans)
2 TBS Barbecue sauce
(I used Jack Daniels)
1/4 tsp garlic powder
2 TBS soft light brown sugar
1/8 cup mushrooms, chopped
(I left these out as I did not have any)
1/8 cup onions, chopped (about 2 TBS)
pinch dried dill tops
2 round pretzel rolls, scooped (see tips)
(I used two round Bavarian rye rolls as I didn't have pretzel rolls)
1/2 cup Jarlsberg cheese
(I used strong cheddar, about 2 TBS)



Combing the beans, barbeque sauce, garlic powder, brown sugar, mushrooms, onions, and dried dill in a saucepan.   Simmer on medium high heat for 5 to 8 minutes.

Preheat the oven to 180&C/350*F/ gas mark 5.  Place the scooped rolls on a baking tray.   Fill them with the bean mixture.  Top with the cheese.   Bake for 5 minutes, or until the cheese is fully melted.   Serve hot with a spoon.

Tips:  A pretzel roll is exactly that, a roll made out of soft pretzel dough.  Scooping a pretzel roll is different from scooping a normal roll.  You want to keep the flaps intact whilst removing the bread inside.  I cut a cross into the top and then used a fork to  scrape and pull out the insides.  It worked really well.

 

The next recipe I tried was an upscale version of what we call a "Chip Butty" over here in the UK.  Our version is not elaborate . . . simply fried chips (french fries) salted and vinegar-ed with malt vinegar and slapped between two buttered sliced of cheap white bread.   This is delicious folks.  Simply delicious.  There's many a kid in this country that was brought up on chip butties!

Shane's version is really upscale though . . . no salt and vinegar here, just a nice mix of spices, crisp potatoes laid out onto a ciabatta roll, slathered with cheese and onion and grilled.  What's not to like about this??

I cheated a bit and used the low fat Skin on Baked Oven Chips, chunky cut and that worked fine.  It was not as tasty probably as the fried version . . . but with all that cheese on top, who cared?   Certainly not me!  It really soothed this carb lover's heart!   I love, LOVED it!

 

 *Ultimate Cheesy Fries*
Serves 1
Printable Recipe

Half a ciabatta roll topped with fries and cheese.   Don't knock it until you try it!

1/2 a large (12 inch) ciabatta, approximately 4
inches in length
(I used half of a small cheese ciabatta roll)
2 Yukon Gold potatoes, sliced like thick cut French Fries
(I used  a handful of skin on, low fat thick cut oven chips)
1/4 tsp dried dill, divided
1/4 tsp paprika
sea salt to taste
1 TBS vegetable oil, for frying
(I didn't need this as I didn't fry my chips, only baked them)
2/3 cup of shredded Monterey Jack cheese
(I used cheddar)
1 TBS red onion, diced
(I used spring onions)
ketchup for side



Preheat the oven to 180*C/350*F/ gas mark 5.   Slice the bread horizontally.  Save top for another use.

In a mixing bowl, combine the sliced potatoes, 1/8 tsp dried dill, 1/8 tsp of paprika and sea salt to taste.  Toss until the fries are covered.  (I did this to my oven chips before I put them in the oven on a tray and baked them.)

Cook the seasoned fries in 1 TBS oil on medium heat, continually tossing/stirring.  As fries cook, add the remainder of the dried dill, paprika and sea salt to taste.  Cook until they begin to crisp and brown.

Place the cooked fries on top of the ciabatta, followed by the cheese and red onion.  Place on a baking sheet and bake for 5 minutes, to melt the cheese.   Serve warm with a side of ketchup if desired.

All in all the recipes are quite taste tempting and easy to execute from what I can see.  The only hardship might be the lack of American Ingredients here in the UK, but that is hot a hurdle which you couldn't cope with.   I think any inventive cook could cross that hurdle quite easily and may-hap even come up with something tastier than the original.

 

If you're a fan of the Grilled Cheese (or Cheese Toastie as it is known over here in the UK) you will love this book.   I think it's a real winner.   I can't wait to try out the Chocolate Brownie Indulgence and the Candied Baconator . . . I just have to lose about ten pounds first!



Published by Aadamsmedia.   You can get a copy here in the UK via Amazon for £13 and a bit of change, a 15% saving off the cover price.

Many thanks to FWmedia International and Aadamsmedia for sending me this review copy.

I give it two thumbs up,  a high five and a ten out of ten!  

 

 Prior to Christmas I was sent the nicest cookbook to review.  It is called Pure Vanilla by Shauna Sever, of the popular dessert blog, Piece of Cake.   I just love Vanilla.   If you were to ask me what is my favourite flavour of ice cream, I would say Vanilla Bean . . . I just love the one which is filled with lots of flecks of vanilla.   I love Vanilla anything and so I was really happy to get this cookbook.



This really is a beautiful book, just filled with everything you could ever possibly want to know about this most favourite of flavours . . . from it's history and origins, the many kinds of vanilla which are available, how to make your own extracts and  liquers,  to how to substitute the different varieties for each other in recipes.



 And what a fabulous lot of recipes there are!!  Sorted into 6 chapters:

1. Breakfasts (Honey Vanilla Granola Clusters, Vanilla Stewed Fruit, Light, Crisp Vanilla Waffles, to name just a few of the 15 Breakfast recipes on offer)

2.  Cake and Pies (11 delicious recipes including Vanilla Cloud Cake, Twinkie Bundt Cake, Tres Leches Cake. etc.)

3.  Cookies and Bars (Big soft Frosted Vanilla Sugar Cookies, Mini Vanilla Eclairs, Salted Vanilla Chip Oatmeal Cookies along with 12 tasty other recipes.)

4.  Candies and Confections (  12 scrummy recipes including Vanilla Lollipops, Golden Pear-Vanilla Jam, Vanilla Butter Mints, Vanilla Bean Sea Salt Caramels)  There is also a Throw a Vanilla Tasting Party section in this chapter.

5.  Custards and Creams (Creamy Vanilla Rice Pudding, Folating Islands, Favourite Vanilla Ice Cream, Coconut and Vanilla Bean Ice Pops . . . just four of the 19 recipes on offer in this tasty chapter.)

6.  Drinks (Vanilla Italian Soda, Vanilla Almond Milk, Malted White Hot Chocolate, etc.  9 recipes in total.)

As well, there is a very well written resource section  and a handy dandy Vanilla Lover's Cheat Sheet just inside the cover.

 

It is well written and beautifully photographed. (photographs by Leigh Beisch) and very adaptable to use in the UK, with the exception of very few ingredients which would be difficult to obtain.   A lot of times these American Cookbooks ask for a lot of ingredients we just can't get over here, or are unable to find suitable substitutes for.  Happy to say that is not the case with this book.

Today I decided to treat Todd and myself to a nice hot drink from the book . . . Malted White Hot Chocolate.   This is the picture from the book, along with homemade Vanilla Marshmallows on top . . .



It looked really tasty, and it's been really cold and windy and wet today . . . perfect hot drink weather.

 

Mine turned out just lovely.   I was able to make it low fat as well, by changing some of the higher fat ingredients for low fat ingredients and it was absolutely gorgeous!   We loved it!  I also made a few other recipes before Christmas from it (Vanilla Creme Cookie Sandwiches, Cherry Vanilla Shortbread Cake Squares, and Ultimate Vanilla Cupcakes), but I can't find my photos for them!   They were all fabulous recipes though!

All in all I would highly recommend this book, giving it a resounding 10 out of 10!  If Vanilla is one of your favourite flavours as it is mine, you will just LOVE LOVE this book!



*Malted White Hot Chocolate*
Serves 2
Printable Recipe

Oh my goodness.  This is decadently delicious.   You can make it lower in  fat though by using 2%milk and low fat evaporated milk instead of the half and half cream as well as using light malted milk powder.  I did and it was still fabulous!

1 cup whole milk (I used 2% milk, 250ml)
1 cup half and half (I used low fat evaporated milk, 250ml)
3 ounces white chocolate, chopped
1/8 tsp salt
1/4 cup malted milk powder (I used 2 dessertspoons of Horlicks light)
1 tsp pure Vanilla extract or Vanilla bean paste (I used the paste)
Mini marshmallows optional

 

Combine the milk, half and half, white chocolate bits and salt in a medium saucepan.  Stir and heat over medium heat until the chocolate is melted and the mixture is become just hot to the touch.   Transfer the mixture to a blender and add the malted milk powder.  Cover tightly and blend for 60 seconds.  Pour the mixture back into the saucepan and reheat just until hot.  Do NOT let it boil.   Stir in the vanilla extract or vanilla bean paste and serve immediately, with or without some marshmallows on top

PURE VANILLA
irresistible recipes and essential techniques
by Shauna Sever

• ISBN: 

  9781594745966
• Book Dimensions: 

  7½ x 8½
• Page Count: 

  180
• Release Date: 

  November 6, 2012
• Book Price: 

  $22.95/£15.99 UK

  
  

  Published by Quirk Books.

  
  

  Many thanks to Mat from PGUK and Quirk Books for having sent me my review copy.

 I was sent several cookbooks in early December to review and I'm sorry to say that with all that has been going on I am only just now finally getting to them!



The first one I was sent was "The Everything Indian Slow Cooker Cookbook," by Prerna Singh.  This paperback cookery book features 300  recipes and instructions for building a masaledaani (spice box),  and shows you how to create authentic Indian recipes in just a few simple steps.

In The Everything Indian Slow Cooker Cookbook You’ll Enjoy Crafting Delightful Delicacies Like:

• Spicy Chicken Stew
• Curried Tempeh in Coconut Cream
• Chili Coconut Chicken (Mangalorian Murgh Gassi)
• And Many More!

In all honesty I have not had time to use this book, but the recipes look sound and quite easy to do.  I think if you enjoy Indian food, you would enjoy this book.   The only drawback to my way of thinking is that there are no photographs and I really do prefer cookery books which have photographs.   Realistically speaking however, most Indian food is not all that photogenic, so . . .

I do look forward to cooking some of the recipes once I get over my cold, and have earmarked several for trying.

The Everything Indian Slow Cooker Cookbook
by Prerna Singh
Published by Adams Media
ISBN - 13: 978-1-4405-4268-1
ISBN - 10: 1-4405-4168-X
$16.95 (CAN $17.99)



The Second cookbook I was sent was The Everything Pressure Cooker Cookbook, by Pamela Rice Hahn.  I am afraid that I don't own a pressure cooker, so I won't be able to test any of the recipes in this book, as merely having the book doesn't justify the expense of buying a pressure cooker.  I have always been slightly afraid of Pressure Cookers as when I was a child one of our neighbors had hers explode, burning her terribly in the process.  I know that modern day pressure cookers are probably a lot safer . . . but I just have this fear of them.

From online:

• Roasted Red Bell Pepper Pesto
• Cranberry-Braised Turkey Breast
• Balsamic Pork Chops with Figs
• Halibut in Black Olive Sauce
• Peanut Butter and Fudge Cheesecake

For that slow-cooked taste in far less time, a pressure cooker is the perfect solution.

The Everything Pressure Cooker Cookbook
by Pamela Hahn
Published by Adams Media
ISBN-13: 9781440500176
$16.95 (CAN $17.99)

 

The third cookbook I was sent was "Moufflet by Kelly Jaggers, author of Not So Humble Pies, and of the blog Evil Shenanigans.

I love this book.   I found it completely delightful . . . with fabulous photos and a beautifully tasty sounding selection of more than 100 GOURMET muffin recipes!  I do love muffins, I do . . . I do . . . I do.  In fact if there is any problem with this book at all it is that it's terribly hard to make up your mind which ones you are going to bake as each one sounds and LOOKS more delicious than the last!  There are four chapters of muffins:

• Uniquely Sweet Creations
• Hearty Fruits, Nuts, and Oats
• Brunch, Lunch, and Dinner Muffins
• Savory, Spicy, and a Little Sweet

I chose to bake as my first muffin from the book, the Cranberry Orange Streusel Muffins and as you can see they turned out really lovely.



The instructions were very thorough and easy to follow and as you can see . . . they turned out beautifully.   We rather quite enjoyed them a LOT!  They were the perfect holiday muffin.

 

*Cranberry Orange Streusel Muffins*
Makes 18
Printable Recipe

Freshly squeezed orange juice and tangy cranberries make up these lovely muffins, capped with a delicious lightly spiced streusel crumble.

1 cup fresh orange juice (250ml)
1 cup dried cranberries (150g)
2 cups all purpose flour (200g plain)
1 tsp baking powder
3/4 tsp bicarbonate of soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup packed soft light brown sugar (200g)
1/3 cup canola or vegetable oil (78ml)
1 tsp vanilla
1 TBS fresh orange zest
3/4 cup buttermilk (178ml)
2 medium free range eggs
1 recipe Streusel Crumble (see below)

Combine the orange juice and cranberries in a saucepan and bring to the boil.  Remove from the heat and allow to cool completely.  Strain the cranberries,  Make the streusel crumble and set aside.

Preheat the oven to 180*C/350*F/ gas mark 5.  Butter 18 medium muffin cups well, spray with nonstick spray, or line with paper liners.  Set aside.

Sift together the flour, soda, baking powder, salt, cinnamon and brown sugar into a large bowl.  Stir in the brown sugar.  Whisk the buttermilk, orange zest, oil, vanilla and eggs together in a beaker.  Add all at once to the flour mixture.  Mix just to combine.  Fold in the cranberries.  Do not overmix.

Divide the mixture between the muffin cups.  Sprinkle with the streusel crumble.  Bake for 18 to 20 minutes, or until the tops spring back when lightly touched.  Cool in the pan for several minutes before tipping out onto a wire rack to finish cooling.  Enjoy warm.

*Streusel Crumble*
Makes enough for 18 muffins

1/2 cup all purpose flour (50g)
1/2 cup granulated sugar (95g)
1/8 tsp ground allspice
pinch salt
1/4 cup butter, chilled (4 TBS)

Combine the flour, sugar, allspice and salt together in a bowl.  Using your fingers, rub in the butter until the mixture clumps and all the dry ingredients  are coated with butter.  Cover and chill for 10 minutes before use.

The cookbook itself is attractive, a hardback book with full-color photos of many of the muffins. I'm so pleased to have this cookbook as part of my collection and I highly recommend that you get Moufflet for your collection, too. 

ISBN -13: 978-1-4405-3892-6
ISBN-10: 1-4405-3892-1
$18.95 (CAN $19.99)


And now for the winner of the Innocent Drinks Smoothie Vouchers Competition . . . Big Drum Roll . . .

Lynn said...

Happy New Year, I love Innocent smoothies, they make a great quick and easy breakfast when I'm running late or a tasty snack. 
 

Lynn, if you could please send me your contact details, I will pass them onto the Innocent people and your vouchers will soon be winging their way to you. Congratulations!