Conference Pear and Crunchy Granola Muffins

Muffins are the best, especially for breakfast. These are filling, crunchy and sweet: plus they contain two whole pears, making them practically a health food. These are excellent with a nice cup of coffee in the morning, or for pudding with a dollop of custard. The outside remains crumbly and nutty, whilst the inside stays wonderfully moist due to the pear (yes, I do aways comment on the moistness of a cake when tasting)... (yes, I am 94). 

Ingredients

300g of Self Raising Flour

1tsp of Baking Powder

1 heaped tsp of Cinnamon 

1 pinch of Sea Salt

125g of Light Muscovado Sugar

250ml of Milk 

2 Eggs, lightly beaten

100g of Melted Butter

2 ripe Conference Pears, chopped into small pieces

150g of Crunchy Granola (I used a Tesco's Finest 5 nut and honey job)

Preheat your oven to 180'C and line a couple of muffin trays with cake cases.

Sift your flour, baking powder, cinnamon and salt into a large bowl and stir in the sugar. Then add the wet ingredients, starting with the melted butter, milk and then the two eggs. Mix into a rough batter before stirring in your chopped pears and half of the granola. 

Spoon into cake cases and sprinkle the rest of the granola over the top. Bake for 25-30 minutes, or until a skewer comes out clean when inserted into the middle of the muffin (cheeky).

Sunday Snapshots | #1

Happy Sunday, all! Today has been a surprisingly lovely day, filled with sunshine, sardines and wonderful company. After a sleepy start (it's was so nice not to wake up to an alarm!) my morning was spent with a luxuriously languid breakfast of porridge, fruit and yoghurt, followed with a trip to the supermarket to buy baking ingredients and browse the homeware- my God, Tesco's have some serious pastel crockery going on!

You can always tell it's summer in England when the air in our estate smells dense and heavy with the scent BBQ smoke, and naturally, today was no exception. Today my dad griddled some fresh sardines: with merely a little olive oil, salt and rosemary for seasoning. The taste was smoky and fresh, reminding me of a seemingly endless summer we once spent in the South of France, where we cooked sardines most evenings on a banged-up rusty BBQ on our moss-covered patio, as the sun set over fields of sunflowers.

This Kinfolk-style make-shift lunch was made all the more wonderful by the company. After a mad week at work, it was so lovely to relax with my parents and boyfriend in the summer sunshine whilst we nattered about food, holidays and my dad's hatred of Macbeth!

Alas, all good things must come to an end, and the time always dawns when I have to drive my boyfriend back to his house. I know I'm lucky that we live so close to each other, but after a glorious day like today, it's always a little sad to say goodbye. After a sleepy drive, watching the field whizz past the car window in a blur of sun-dappled green, and singing loudly to Rod Steward with the windows open ('Do Ya Think I'm Sexy?' will always be a classic), I popped into Toby's for a cup of tea, a chat and a cuddle with his adorable dog, Lola. I always feel so relaxed and at-ease when I'm with him and his family, which is so lovely. 

Naturally, I'm spending my evening typing up this post with my labrador Elma taking up the entire sofa with her outstretched legs, leaving me scrunched up in the corner! Whilst I miss uni and the friends I have there, it is oh-so lovely to be home for the summer. 

How's your sunday been? Have you been making the most of the sunshine?

Lemon & Orange Sorbet

When life gives you lemons (and/or oranges, we aren't fussy here) always make sorbet. With scorcher days melting into warm, balmy evenings, something light and refreshing can be just the answer. This teeth-curling sorbet softens into a delicate citrus sweetness, reminding me the South coast of Italy, where dappled views of sparkling blue ocean are always framed by trees ladened with gnarled, ripe,  yellow lemons.

Lemon & Orange Sorbet

250g of Granulated Sugar

450ml of Water

300ml of Fresh Juice (I used 5 lemons and 2 oranges)

Zest of 1 lemon


Combine the water, sugar and lemon zest in a small saucepan and set over a gentle heat until the sugar has dissolved. Bring to the boil and boil for 5-7 minutes, or until the mixture takes on the consistency of a light syrup. Once done, remove from the heat and cool.

In the mean time, juice all of your fruit- being carful to avoid pips.

Once the syrup mixture has cooled, pour in your lemon and orange juice, and pour either into a pre-frozen ice cream maker or a KitchenAid ice cream attachment. Leave this to beat for 20-30 minutes, or until the mixture begins to become stiff. Transfer into a freezable container and freeze until solid.

Scandinavian Rye Bread

I admit it, I have a problem. I have Scandimania. I'm in love with Scandinavian fashion, lifestyle, furniture, design and, most of all, food. It seems that Nordic cuisine has taken the nation by storm with it's simple textures and earthy flavours, a type of straightforward, minimalistic and, above all, homely cooking style that has really grabbed our attention. Nordic cuisine has come on in such leaps and bounds over the last few years that it appears now the true taste of Scandinavia can be found in a simple rye loaf... rather than needing to remortgage my house in order to sample the latest seaweed and moss emulsion in Noma.

This loaf is dark and wholesome, perfect layered with salmon and avocado for my take on smørrebrød, a traditional Danish open sandwich... it's also nice toasted with marmite, just sayin'. 

Scandinavian Rye Bread

175ml of Milk

175ml of Water

2tbsp of Dark Soft Brown Sugar

1 7g Sachet of Dried Yeast

250g of Wholemeal Rye Flour

200g (plus extra for dusting) of Strong White Bread Flour

1tsp of Salt

1tbsp of Caraway Seeds

1tbsp of Fennel Seeds 

Pour the milk, water and sugar into a small saucepan and set over a medium heat until the sugar has dissolved. Once the mixture reaches blood temperature, remove from the heat, add the sachet of yeast and set aside for 10 minutes until small bubbles begin to form on the surface (this means the yeast is working). 

Combine both sorts of flour, salt and crushed caraway and fennel seeds in a large bowl and pour in the yeast mixture. Bring together roughly with a wooden spoon first, then kneed for around 10 minutes on a lightly floured surface. In order to make the dough springy and elastic this could take a while... so give it some wellie, and put something good on your laptop to watch (I watched Orange is The New Black- I'm hooked!). 

Once kneaded, put the dough in a well oiled bowl, cover loosely with cling film and leave in a warm place to prove for about an hour and a half (I use my airing cupboard).

When proven, turn out your dough onto a lightly floured surface and knock-back lightly with your knuckles, kneed again for another minute or so and shape into a nice, rounded loaf. Slash twice with a cerated knife, place on a baking tray and return to your airing cupboard (or warm place of choice, I don't judge) for another 40 minutes. 

Once proven again, place into a preheated oven at 180C and bake for 30-40 minutes. When cooked, your loaf should be a rich, dark brown colour and should sound hollow when tapped lightly on the bottom. 

L'italiano, lie-ins and limoncello.

My second trip to Sorrento was just as beautiful as the first... albeit colder, with more bread and less geography worksheets. However, in the 3 years that have passed, little has changed. The streets still bare that unfinished and chipped paintwork; insignias of the Madonna and child glare waxy and unassuming from the exposed rock-faces; ripe viridescent trees hang heavy with gnarled, bitter lemons; and, when plied with carbs and wine, everything seems slower and a little bit calmer.

(The view from a cafe in the main square, never has the need for a linen suit and a panama hat been more apt)

(Pistachio and Lemon gelato mmmmmmmm)

(You'd think we would be more excited for a city preserved from 79AD... apparently not)

(Couldn't resist...)

Also, here is a little bit of footage from my trip. I only chose to film 3 of the days, it was a holiday after all. So here is a snapshot of Sorrento, Pompeii and Vesuvius. (Sorry about the editing, this is my first go). The song is 'Robbers', by the 1975.

Mushroom Risotto

Well tonight has certainly been a night of solitude. With one flatmate poorly, the other away and my boyfriend busy guesting on a radio show: a night on my own, listening to Laura Marling and cooking one of my favourite meals has actually been rather lovely. In my opinion, there is nothing more comforting than a creamy risotto: flavoured with earthy wild mushrooms, rich parmesan and served with a lightly poached, velvety egg on top. Who said students ate badly?

Ingredients (Serves 2 with a hearty appetite... or 3 normal people)

A good handful of dried porcini mushrooms

1 vegetable stock cube

A good glug of olive oil

1 finely chopped medium onion

Half a pack of chestnut mushrooms, washed and roughly chopped

200g of risotto rice

A generous grating of parmesan

1 free-range egg


1. Put the dried mushrooms in a bowl and cover with 1litre of boiling water. Soak for 20 minutes, or in my case, the length of an episode of 'Call the Midwife' (whoops). Drain, and crumble the stock cube into the mushroomy water. Squeeze the water out of the mushrooms and chop.

2. Heat the oil in a shallow saucepan and add the onions and fry until lightly golden. Add the mushrooms, both dried and fresh, and fry until softened. Season with salt and pepper to taste.

3. Tip the rice into the pan, and jiggle it about a bit until each grain is coated in the mushroomy oil. Pour in a quarter of the stock and stir until the rice has absorbed it. Bring the risotto to a simmer, and keep adding the stock until the rice is plump and creamy. Keep stirring, or it will stick to the bottom of the pan and be a pain to wash up. By the final quarter of stock, the rice should be tender.

4. If the rice still isn't cooked, i.e a little crunchy or sticky in the middle, just add a few splashes of water and continue to stir.

5. Add a generous grating of parmesan and stir to combine.

6. In another pan, bring salted water to the boil, whisk to form a vortex, and crack an egg into the middle of the swirling water. Reduce the pan to a simmer, and after 3 minutes remove your perfectly poached egg (or in my case: a wishy-washy mass of gelatinous white) with a slotted spoon.

7. Dollop the risotto onto a place, and place the poached egg on top. Ideally serve with freshly ground black pepper and a generous handful of roughly chopped parsley... but I'm a student, so I don't have that kind of shit. 

February Favourites

It's February! Know what that means? Days not being entirely enveloped by encroaching, chilly, dark nights? The first, tentative buds of spring finally reaching from the waterlogged flowerbeds? The anniversary of BBC's EastEnders pilot broadcast? The day on which Byzantine Emperor Justinian ordered the building of a new Orthodox Christian basilica in Constantinople in 532BC? No silly, it means It's a month 'til my birthday.

Time for some February favourites.

#1. Korres Lip Butter in Pomegranate

There is nothing more pretty than an elegant, sheer, tinted lip: and because of this, lip butters have been my go-to beauty product of the last year. After finally hitting pan with my trusted Korres Lip Butter in 'Plum' (a gorgeous, rich purple-y shade ideal for Winter), I thought it wise to update my collection with a colour more suited to Spring- and 'Pomegranate' did not disappoint. As always, the lip butters are hydrating, easy to apply, smell lovely and leave a delicate sheen and colour on the lips.

#2. Bourjois 123 Perfect CC Cream in Ivory 

I have a real struggle when it comes to buying foundations, especially as I have awkward pale, combination skin. However, this CC cream applies smoothly, has an absolutely perfect colour match, with just the right amount of coverage and, when paired with a good concealer and setting powder, leaves and almost flawless finish. I'm impressed. 

#3. 'S' Necklace 

I adore personalised necklaces, and this one that I bought from Illusy on Etsy is definitely my favourite so far. Set on a thin gold chain, the pretty gold disk with an 'S' punched partially though it looks beautiful with anything. I wear it almost everyday, and it has even survived a few (accidental!) trips in the shower. 

#4. 'On Chesil Beach' by Ian McEwan

Read as a recommendation from my A'Level English teacher, this wonderfully poignant novella is one of the best things I have read all year. Set in 1962, the story follows the wedding night of young newlyweds, Florence and Edward. The couple's love is undeniable, despite their differing social backgrounds; Edwards callous sexual eagerness; and Florence's sheer terror when faced with physical intimacy. The narrative swiftly alternates between the night in question, and the development of the couple's relationship; leaving a subtle aftertaste of the sweet blushes of timid romance, to the wobbly strides of nervous courting, ending in the awkward, and somewhat anti-climatic, embarrassment of first time love-making. It's a really beautiful, beautiful novella.