COOKING | Lemon, Basil, Chicken Pasta

baking couture LUNCHBOX SAVOURY MUFFINS

These are made quite regularly for this family so cheesy and super tasty. I always tend to use what vegetables I have around at the time. Most of the time I add carrot, peas and corn.

Ingredients

2 cups grated vegetables

1 1/2 cups plain flour

3 tablespoons baking powder

1 1/2 cups grated cheese

2 eggs

1/3 cup light olive oil

1/2 cup milk

Method

+  Mix the vegetables, cheese, flour and baking powder in a bowl.

+ Whisk eggs, oil and milk together in another bowl.

+ Add the egg mix to the vegetables and cheese mixture and stir until just combined.

+ Lightly spray your muffin pan with oil or use muffin patty cases. Add the mixture to the muffin pan and bake at 180 degrees for 25 minutes.

found MARSHALL'S ABROAD

I have bookmarked this beautiful blog 'Marshall's Abroad' and will be making a few recipes. 

baking couture ALEXANDRA NEA

I have just discovered this blog with fabulous recipes. The images are hand drawn and add that special touch to any recipe blog.

This blog is a journey that encapsulates a number of my life’s loves….drawing, baking, family and friends and teacups! Over the years I have collected, some would say, a ridiculous amount of china, silver, linen and lace. Each piece is cherished with a story just begging to be told.

When I started this project I was amazed at the generosity of family and friends who threw open their secret family recipe files and donated their favourite afternoon tea treats. As with my beloved objects, every recipe comes dripping in history.

Each week I will share with you a new illustration, a new recipe, a new tale. I hope you enjoy my musings as much as I have enjoyed creating them.

baking couture RED VELVET CUPCAKES

I have never made Red Velvet Cupcakes before. I made them today for my daughters 14th birthday, as she has said on a number of occasions that she loves them. I found them quite easy to make and the mix and icing are both divine. Yes I taste tested both before cooking and icing.

• 300g (2 cups) plain flour
• 30g (1/4 cup) cocoa powder
• 1 tsp bicarbonate of soda
• 315g (1 1/2 cups) caster sugar
• 250ml (1 cup) buttermilk
• 200g unsalted butter, melted
• 2 eggs, lightly whisked
• 1 tbs white vinegar
• 1 tsp vanilla extract
• 1-2 tsp red food colouring
• 2 x 250g pkts cream cheese, at room temperature
• 300g (2 cups) pure icing sugar
• 120g butter, extra, at room temperature
• 1 tsp vanilla essence, extra

1. Preheat oven to 170°C. Line eighteen 80ml (1/3 cup) capacity muffin pans with paper cases. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
2. Divide the mixture among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.
3. Use an electric beater to beat the cream cheese, icing sugar, extra butter and extra vanilla until smooth. 
   Spread over cupcakes.

recipe from Taste

A pic of my very first Red Velvet Cupcakes.