Blueberry Muffins

Made using the blueberries from the Boston Organics box, and the flour cookbook.

Ingredients:

• 3 1/4 cups unbleached all purpose flour
• 1/2 tsp baking soda
• 4 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 egg yolk
• 1 1/2 cups sugar
• 1/2 cup plus 2 TBSP butter, melted
• 1 cup milk, room temp
• 1 cup creme fraiche, room temp
• 2 tsp vanilla
• 2 cups blueberries

Directions:
1) Position a rack in the center of the oven, and preheat to 350F/175C.
2) Butter a 12-cup muffin tin with cooking spray.
3) In a large bowl, sift together the flour, baking soda, baking powder and salt.
4) In a medium bowl, whisk together the eggs and egg yolk until thoroughly mixed.
5) Slowly whisk in sugar, butter, milk, creme fraiche and vanilla until combined.
6) Pour the butter-sguar mixture into the flour mixture and fold gently until just combined.
7) Fold in blueberries, it will be lumpy.
8) Spoon the batter into muffin tin until it is almost over flowing.
9) Bake for 30-40 minutes until browning beings on the top (unless you are using a mini muffin pan, then keep an eye on them, it is about 20 minutes though).
10) Let cool in the pan for 20 minutes.

Tomato and Chive Tart

 

 From: BBC Good Food 101 Veggie Dishes

 Ingredients:

•  340 g pack shortcrust pastry
• 200 ml creme fraiche
• 2 eggs
• 2 TBSP green or red pesto
• 6 ripe tomatoes, sliced
• 225 g/8 oz cherry tomatoes, halved
• snipped fresh chives

Directions:

1) Preheat the oven to 220C/Gas 7/fan 200C.
2) Roll out the pastry and use to line the base and sides of a baking tin.







3) Mix the creme fraiche, eggs and pesto then season.









4) Pour this creamy mixture over the pastry. You might not use it all.








5) Scatter both kinds of tomato on top, then season.
6) Bake for 20 minutes until set.







7) Toss on some chives.
8) Serve cut into big squares, warm or cold.

"Minted" Spring Vegetables

Minted is in quotes because Tesco does not sell mint anymore! At least not the one I went to. So I thought I would change it up and make them "vinegar-ed" spring vegetables since I'm starting to like that flavour as well.

From: BBC Good Food 101 Veggie Dishes

Ingredients:

• 25 g/1 oz butter
• 1 TBSP olive oil
• 225 g/8 oz baby onions or regular onions (chopped up if regular)
• 200 ml/7 fl oz dry white wine (vinegar if you leave out the mint)
• 2 medium leaks, halved and cut into 5 cm/2 in ribbons
• 350 g/12 oz frozen peas
• 3 heads of baby gem lettuce, quartered lengthways (I thought this was a lot, and it was, so I only used the outside bits)
• 200 ml/7 fl  oz creme fraiche
• 2 TBSP chopped fresh mint
• 2 TBSP chopped fresh flat leaf parsley
• bulgar wheat or couscous or rice to serve (I used rice) 

Directions:

1) Heat the butter and olive oil in a large pan until lightly foaming.








2) Add the onions and cook over a low heat for 8 minutes.








3) Add the wine and leeks and bring to a boil.

4) Start cooking the rice, bulgar wheat or couscous now.
5) Simmer the vegetables for 5 minutes until the leeks are tender.
6) Add the peas and simmer for a further 5 minutes.
7) Add the lettuce and simmer for a further 3 minutes.





8) Stir in the creme fraiche, herbs and seasoning and simmer for a further 3 minutes, until everything is warm.