I'M SORRY

For my terrible lack of posting this week. I went home, got ill, came back to uni, stayed up all night to queue to sign up for courses for next year (Bryony brought me vodka pasta at 2 am and it was wonderful.) And then we nearly got eaten alive by massive freaking bugs in a field. True story.

But to make up for it, HERE is a recipe for the savoury muffins I baked while I was home. 

These are awesome and I crave them more than I probably should. This is like fancy, easy bread you can make really quickly. This recipe is for Broccoli and Cheese muffins and it makes about twelve of them.

What you need for 12 muffins:

275g Plain White Flour (I used Dove's farm gluten free flour but this will work with normal flour)

3 tea spoons of Baking Powder.

2 tea spoons of Sugar.

1/2 tea spoon of Salt.

Pinch of Chili Powder.

1 tea spoon of Mustard (the fancier the better).

3 Eggs.

200ml of Milk.

100g of grated Cheddar Cheese.

100g of cooked Broccoli, separated into manageable florets. (i.e. those little broccoli trees. You know that's how you think of them too...)
2 cloves of Chopped Garlic.

Fresh Parsley and/or Chives.

Olive Oil.

12 Cupcake cases.

What you gotta do:

1. Pre heat oven to 190 degrees Celsius.

2. Mix the flour, the baking powder, the sugar, the salt and the chili powder together in a bowl. 

3. Melt the butter in a pan. Let it cool a little bit.

4. Whisk the eggs and milk together. Add in the slightly cooled butter.

5. Put all this into the flour bowl, along with mustard, herbs, garlic, broccoli and most of your cheddar, leaving behind about a handful.

6. Gently mix it all together. Don't beat it, you gotta "retain air." How fancy.

7. Put your cupcake cases into muffin tins. Brush their insides with a little olive oil so the finished muffins don't stick to them - the cheese makes these extremely solid and they tend to fuse to their cupcake cases without the olive oil.

8. Split the mix between the cup cake cases. Sprinkle the remaining grated cheddar on the tops of these muffins. 

9. Bake for 20-30 minutes. EAT.

Rocket is the vegetable with the coolest name.

The awkward moment when you invite people in for tea and realise that you only have one tea spoon. Leaving you to explain why the hell you're using a fork to scoop out the tea bag. 

NICE ONE ZOSIA.

Apart from that it was a productive day. And I made this for dinner...

I call it my Broccoli Bake. Because thats what you do.

What you need for one serving of Broccoli Bake: 

One pack of Tenderstem Broccoli (the fancy looking long and skinny ones).

Six slices of Brie (or more if you're feeling super indulgent).

A handful of Rocket. (Because I'm a little bit obsessed with Rocket this week...)

Olive Oil.

Pine Nuts.

Salt and Pepper.

Honey and Mustard Dressing. (Bryony made some of this the other week and we keep it in the fridge).

Creme Fraiche.

Two slices of Toast.

What you do:

1. Preheat the oven. 

2. Place a layer of Broccoli in the bottom of an oven safe dish.

3. Add a layer of Brie slices.

4. Add a layer of Rocket.

5. Add another layer of Broccoli and another layer of Brie. (I went sideways. Because I like to be different.)

6. Drizzle with copious quantities of Olive Oil. Season with Salt and Pepper.

7. Bake at 180 degrees celsius for ten to fifteen minutes, until the Brie is nice and melty.

8. Remove from oven, sprinkle with Pine Nuts and some Honey Mustard Dressing and serve with Creme Fraiche and toast.

P.S. Bryony. Come back to uni. There's a surprise and some Lemon Vodka slush waiting for youu. 

More on that tomorrow...