Pizza Muffins or...Puffins (plus an update)

© Pizza Muffins (Puffins) 

It's been a while, I know. So I feel I owe any regular readers (if there are any left) an explanation.  If the truth be told, I've fallen out of love with blogging for a few reasons:

• Competitiveness - I used to read a lot of other blogs and felt my posts and images needed to look as good. That takes time. A lot of time. 
• Inspiration -  lack of!
• Kids growing up - one is at uni and the other is at college and will go to uni next year. That means that we have fewer family meals together.
• Work - working full time leaves less time for blogging. When I started blogging, I was working part-time.
• Health - I've not been too well lately. No sympathy needed, but again, this has reduced the time and energy I've had available.

Anyway, let's get on with the recipe....no fancy photos. Sorry (not sorry!)

This is a bit of a rehash of an old recipe of mine, but I really enjoyed coming up with a new idea, and the family enjoyed eating the results. Basically, they're mini pizzas cooked in a muffin pan. 

• 1 quantity bread dough
• tomato puree or tapenade
• chunks of firm cheese (feta, Cheddar, Manchego etc.)
• topping: olives, pepper chopped into chunks, thin slices of mushroom, vegetarian pepperoni etc.
• dried oregano/mixed herbs or fresh, chopped basil

Make up the bread dough and leave to prove.

Pre-heat oven to 200 C fan/220 C/Gas 7/425 F

Cut the dough into 24 small pieces and roll into rough ball shapes using your hands.

Pop each dough ball into a section of a well oiled muffin tin.

Leave to prove in a warm place for a further 10-15 minutes.

Oil the end of a small rolling pin or similar blunt implement! You could also use a knuckle.

Poke a dent/well into each dough ball but be careful not to go through the bottom of the dough.

Fill with around  ½ tsp of tomato puree or tapenade and your other toppings. 

Sprinkle with dried or fresh herbs.

© Garlic Bread Muffins

Bake in a hot oven for 8-12 minutes, or until golden brown. Cool on a wire rack.
Suitable for freezing.

Variation: Garlic dough ball puffins - fill the well of each dough ball with ½ tsp garlic butter and a sprinkle of grated mozzarella. Bake as above.

Vegan option: Fill as above and use vegan cheese or omit the cheese. Drizzle pizzas with a little olive oil.

Dolmadakia (Dolmades) with Spinach Leaves

I currently have a glut of perpetual spinach growing in  raised beds, in my kitchen garden.The older leaves are much larger and a bit tougher than normal spinach and I was wondering how to use them up in something other than spinach and feta pie. I suddenly had a brainwave to try another Greek dish, dolmadakia; in case you don't know, dolmadakia (little dolmades) are traditionally made with vine leaves.

• ½ cup risotto rice
• 1 onion, finely diced
• 1 large clove of garlic, crushed
• 1½ cup veg. stock 
• 1 tbsp tomato puree, optional
• ½ tsp sugar
• 2-3 tbsp each of chopped fresh parsley and mint (plus a little dill and oregano if you have them)...the more, the better!
• 2 tbsp olive oil 
• Salt and pepper to season
• Approx .15-20 large spinach leaves (or vine leaves)
• 2 tbsp lemon juice

Heat 1 tbsp of the oil in a pan and gently saute the onion and garlic for a few minutes until softened.

Add the tomato puree, if using and cook for a further minute or so.

Stir in 1 cup of the stock and bring up to a simmer.

Simmer for 8-10 minutes, stirring occasionally, until the rice is al dente.

Stir the in herbs and sugar and season to taste.

Remove from the heat.

Bring a pan of water to the boil.

Holding the stem of the spinach leaf, dip each one into the pan (carefully!) for a couple of seconds to blanch. Drain on kitchen paper.

Cut the tough stem off the leaf with a sharp knife.

Place a heaped tsp of the rice mixture onto the stem end of the leaf and roll up, like a mini burrito. Place into a well greased dish.

Pour the remaining stock over and drizzle with the lemon juice and olive oil.

Cover tightly with foil and bake for 30-40 minutes at 180C Fan, 200C, Gas 6, 400F.

Remove from the oven and allow to cool for 10 minutes before serving.
Serve as a starter a meze dish.

Find out how to grow perpetual spinach.

Hummus Where The Heart Is - A Review & Give-away

Hummus Where The Heart Is by Dunja Gulin, is a cook-book with a difference, as all the recipes are for, or involve, hummus! The book itself is a cute little number, with a heart shape cut out of the front  cover, which makes it an ideal gift for hummus lovers.

The humble hummus has become an essential item for vegetarians and vegans alike, but the shop bought stuff is not a patch on the homemade variety, not to mention being vastly over packaged and over priced! This book contains an amazing array of cheap, quick and easy to follow hummus recipes, including some using pulses other than chickpeas and others using vegetables to replace the pulses.

Of course, many of Dunja's recipes are still suitable for serving as a dip with breadsticks or slathered on bread(such as onion jam hummus, curry-spiced hummus and a baked aubergine variety), but some of her recipes are meals in their own right rather than just a dip, snack or side dish. Hummus Where the Heart Is also has a chapter on dippers, which covers recipes for focaccia, pittas and sesame grissini. I particularly like the ideas for using up left-over hummus which includes burgers, pizza and stuffed courgettes, but was slightly wary of the hummus dessert and baking recipes! I'll definitely give the fudge cookies a go though.

Hummus Where the Heart Is, Published by Ryland Peters & Small, 13th March 2018, £9.99

The Best Millionaire's Shortbread, Ever!

This delicious and indulgent recipe for millionaire's shortbread is one my grandma used to make, so it's been tried and tested over three generations and is still a family favourite. It takes a while to make, but it's definitely worth it for a special occasion or gift.

For the shortbread base

• 200g/8oz block butter
• 200g/8 oz caster sugar
• 300g/12 oz SR flour
• 3-5 tbsp. milk

For the caramel

• 200g/8oz butter
• 200g/8oz soft brown sugar
• 2 tbsp. golden syrup
• 2 x 400g/1lb tins of condensed milk
• a good pinch of sea salt

To top

• 300g milk chocolate
• 50g white chocolate (optional)

Grease and line a non-stick baking tray.
Pre-heat the oven to 170C/160C Fan/325F/Gas 3

Using a food processor, rub the butter into the flour and sugar, until you have the consistency of fine breadcrumbs. Slowly, add a little milk at a time, until the dough just comes together into a ball.

Press firmly into the baking tray, using the back or a fork or spoon.

Bake for around 30 minutes or until golden brown and firm to the touch. Remove from the oven and allow to cool in the tray.

Meanwhile, make the caramel...

Melt the butter, sugar and syrup together over a low heat, until the sugar has dissolved.
Add the condensed milk and salt. Slowly, bring up to a simmer, stirring slowly but regularly with a wooden spoon, so that the caramel doesn't burn on the bottom of the pan.
Continue to simmer for around 10-15 minutes, until the caramel has turned a deep golden brown and has thickened. You may get little, dark bits of caramel floating around, but this doesn't affect the flavour!

Pour the hot caramel over the shortbread base, smooth out and allow to cool.

When the caramel is cool, melt the chocolate and pour over. Spread gently with a palette knife or the back of a spoon.

Finally drizzle with melted, white chocolate and feather using a skewer or toothpick, if liked.

When almost set, cut into pieces, using a sharp knife.
Allow to cool completely before removing from the tin.

Makes 20 large or 40 small pieces.
Will keep in an airtight container for several days.

Peri-Peri Beanie Burger

This was my attempt at recreating a Nando's beanie burger for my daughter. Apparently, it didn't taste as good as the Nando's one, but she still enjoyed it.

The recipe is packed full of protein from different sources, so this is a good recipe to fill up growing children and hungry adults alike!

Serves 4-6

• 1 medium onion, finely chopped
• 1 large clove of garlic, crushed
• 1 fresh green chilli, finely chopped
• ½ cup each of frozen peas and sweetcorn
• 2 tsp cumin
• ½ tsp smoked paprika
• ½ tin chickpeas
• ½ tin black eyed beans, or other pulses
• 4 tbsp chopped or coarsely ground pumpkin seeds (or cashew nuts)
• 1 cup of fresh breadcrumbs (about 2 slices of bread)
• 1 egg
• 1 cup mature/sharp Cheddar cheese, grated
• 1-2 tsp fresh or frozen chopped mixed herbs
• Peri-peri sauce to serve

Heat 1 tbsp of oil in a pan. Fry the onion, garlic and chilli on a moderate heat for a few minutes, until softened, but not brown. Add the spices and throw in the peas and sweetcorn. Turn off the heat.

Meanwhile blitz the bread in food processor to make the breadcrumbs. Remove and keep to one side.

Add the chickpeas and beans to the food processor and blend roughly.

Add all of the other ingredients (including the onion and pea mixture) and pulse to blend, so that the mixture still has a chunky texture.

Form into 6 large burgers, using your hands or a burger press.

Chill for half an hour to firm up.

Shallow fry for 4-5 minutes each size, or brush generously with oil and bake or barbecue.
Brush with with peri-peri sauce and serve in a bread roll with salad and potato wedges or fries.

Suitable for freezing before or after cooking.

Vegan version: Omit the egg and cheese. Add just enough breadcrumbs to form a firm mixture.