Banana oat muffins

Sometimes, the need for something sweet just cannot be avoided. I try to side step it; dodge the craving for doughnuts, persuade myself that a juicy apple will satisfy my craving, but that only works for so long.


You might just give in and snarf down a cookie or two but if you’d like something that’s delicious and a little bit healthier too, this is the recipe for you. These muffins are packed full of slow release oat energy, calcium and all the goodness of bananas. Although they’re chock full of bananas, it’s not an obvious flavour if you’re not they’re biggest fan. They’re just sweet enough, with a touch of honey in the mix, to sate your appetite for cake. If you're sensitive to gluten or coelic, choose gluten free oats which are available in most large supermarkets.

I’ve made them for breakfast and they’ve proved to be a very popular treat but they can be dressed up any way you like. I’ve kept them plain in my original recipe but you can add all sorts; dark chocolate chips or walnut pieces would be divine. Boost their fibre and mineral content with seeds in the batter or sprinkled on top. You can substitute the oats with wholegrain flour or ground almonds if the mood takes you.

On a practical note, beware as these are very sticky as they bake. Use a lightly oiled muffin pan without paper cases otherwise you’ll end up with lots of yummy muffins that you can’t get out of the cases. You can also use lightly oiled silicon cake cases, which work really well too.

Banana oat muffins Makes 6

125g (gluten free) porridge oats
140g low fat yoghurt/fromage frais
1 egg
2tbsp honey
1tsp baking powder
1 banana, mashed
1tsp cinnamon (optional)

 - Preheat the oven to 200C and use a dab of oil to grease a muffin tin or silicon cupcake moulds.
 - Beat the egg, honey and the banana together until combined then stir in the remaining ingredients. Alternatively, place all the ingredients in a blender and whizz until smooth.
 - Divide the batter between cups and bake for 20 - 25 minutes or until dark brown (the colour of over-ripe banana skin!) and springy to the touch.
 - Serve plain or split with a little butter.

Don't like oats? Substitute for wholegrain flour or ground almonds.
Too plain? Add dark chocolate chips and walnut pieces. Or dried fruit and your choice of seeds.

Low Fat Berry Banana Muffins

As the long weekend approaches, you might be on the lookout for delicious recipes. If we can’t rely on the weather, we might as well ensure that we have tasty things to eat. Whether you’re in need of something for a Jubilee street party or searching of a healthy breakfast treat, this easy muffin recipe is versatile and a great way to get a portion of fruit.

This recipe is low in fat and isn’t as sweet as the processed versions that you’ll find in coffee shops and supermarkets. It’s a great way to use up those forlorn overripe bananas too! The bananas help to keep the muffins nicely moist but don’t provide an overwhelming banana flavour which means that you can chop and change the flavour combinations.

I filled mine with cheap frozen mixed berries from the supermarket but you can add any that you fancy. Go for classic blueberry muffins or add half cherries and half almonds for a summery, seasonal twist.

I think I’ll be packing a few for a weekend bike ride for a little slow release energy!

Berry-nana muffins
Yields 12 muffins

150g whole grain flour
150g self-raising flour
1tsp bicarbonate of soda
100g light muscovado sugar
50g porridge oats, with a little more for garnishing
2 medium bananas, peeled and mashed
300ml low fat yoghurt
5 tbsp sunflower oil
2 egg whites
300g fresh or frozen berries

- Preheat the oven to 180c.
- Line a 12 hole muffin tin with paper muffin cases or squares of greaseproof paper (mine were approximately 10cm x 10cm).
- Mix the flours, bicarbonate of soda, sugar and oats together.
- In a separate bowl, combine the mashed banana, yoghurt, oil and egg.
- Make a well in the dry ingredients and pour in the liquid mixture. Stir quickly but gently to bring everything together. Don’t panic if the batter looks a little lumpy.
- Gently fold in the berries and divide between the muffin cases, sprinkling each one with a little oats.
- Bake for 18 – 20 minutes until golden brown.

Looking for a way to use up those unwanted egg yolks? Why not make mayonnaise for your weekend barbecues and sandwiches?

Review: Hotel du Vin, Birmingham

I don't think that I've ever been spellbound by a breakfast table until I was lucky enough to be treated to Hotel du Vin. After a glorious sleep in the biggest big that I've ever had the pleasure of getting lost in (even doing my best starfish impression, I couldn't touch the sides), we traipsed downstairs and were swiftly seated.

The service was prompt and before long, our hot food order had been taken and we were let loose on the selection of chilled and baked goodies to while away the time until our food was ready. In sophisticated surroundings, I grappled to keep my inner child - who was urging me to run circuits around the groaning table, piling my plate ever higher while whooping with excitement - under control. It was truly a feast of breakfast delights. There was fresh banana bread and fruit flapjacks in addition to the common or garden croissants. A bucket, jewelled with dewy condensation, was packed with ice and studded with darling little screw top jars of yogurt and a smattering of fruit compote. There were bowls filled with cereals including a hearty rustic granola, stewed summer fruits and spiced apricots. Even the orange juice was a joy to behold; sweet yet zesty- what a friend might describe as a (pleasant) citrus slap in the face.

Being as restrained as a I could bare (they were, after all, playing jazz at breakfast - tres chic), I daintily (ha!) filled my plate and returned to our table to report back to The Boy. My excitement got the better of me as I blurted out something along the lines of: ohmygoodnessitsamazingtheresEVERYTHING.

Suffice to say, the cold buffet was fantastic and would've been a sumptuous meal in itself. The cooked portion of our meal had quite a lot to live up to! The Boy was pleased with his full English breakfast which was chock-full of quality ingredients including the tastiest bacon either of us have ever experienced. The only thing that it was lacking was some baked beans though I suppose the debate about whether these are an element in a traditional full English should be discussed in at a later date. My French toast (when in Rome, etc) was good if a little greasy. It was served with maple syrup which was lovely but I added some of the stewed summer fruits from the cold buffet which perked it up a treat and gave a pleasant sharp contrast to the otherwise sickly sweetness of the dish.

In short, Hotel du Vin know how to do breakfast!

Hotel du Vin Birmingham can be found at 25 Church Street, Birmingham, B3 2NR. Tel: 0121 200 0600

Raspberry pancakes

Make breakfast worth waking up for, that’s my motto. This is mainly because I’m not a morning person so I require a meal with enough allure to pull me out from the warmth of my duvet and shake off my sleepy state. I generally go for a wholesome bowl of muesli or porridge but I decided to try something a little different for a change.

I’ve been eyeing up this hearty pancake recipe on IrvingtonWashington’s blog since Pancake Day. I wanted to get up a few hours early and eat with The Boy who tends to be up and out at the crack of dawn to put in a long day at the office. With a leftover tub of Greek yoghurt in the fridge and a bag of frozen raspberries winking at me from the freezer, it seemed like an opportune moment to try it out. I must admit that I cheated a bit; I made them the night before and then microwaved them in the morning. Even I struggle to be a culinary goddess first thing in the morning…

And oh my, these did not disappoint. Deliciously light yet nicely filling – perfect to kick start your day. They’re not very sweet so they definitely need to be served with syrup, honey or jam. Can't wait to try an apple and cinnamon variation. Ideal for the long Easter weekend!

Raspberry pancakes with caramel syrup

Serves two heartily, makes 10 

For the pancakes

250g low/no fat Greek yoghurt

3 tbsp milk

80g plain flour 

3 large eggs, separated

100g frozen raspberries, defrosted

For the syrup (optional)

6 tbsp caster sugar

50ml water

- If you’re making the syrup, start with this. Heat the sugar in a heavy based pan over a medium heat. It will gradually start to melt – don’t be tempted to stir it! 

- Wait until its completely melted and golden brown then add the water. It will bubble and hiss so stand back and let it do its thing then whisk until smooth.

- Next stir the egg yolks, milk and flour together until combined.

- Whisk the egg whites into soft peaks and gently fold it into the egg yolk mixture. Be careful to do this delicately so as not to knock the air out of the mixture. 

- Fold the raspberries into the mixture.

- Heat a non-stick frying pan over a low heat and wipe with a little sunflower oil or butter. Add spoonfuls of the mixture – I kept mine small and thick, like Scotch pancakes. Cook a few minutes until small bubbles will appear at the edges then ease from the bottom of the pan and turn over for a few minutes more.

- Serve warm with the syrup (if using) or with jam or honey.

Review: Canteen, Spitalfields, London

In a strange turn of events, I first became aware of the small London-based Canteen chain when I heard about their temporary pop-up restaurant in Covent Garden which is in residence until mid-March. I would imagine that, in a normal world, it would be the other way around. Evidentially, my world is (at least) a little atypical (not that I’m surprised). In need of a spot for an early lunch/very late brunch near Liverpool Street train station and Canteen’s Spitalfields location fit the bill.

Having called in advance to try and book a table, I was told that Sundays is the only day that they don’t take reservations. Not such a good start. So instead of booking, we turned up and were greeted by a flustered member of the waiting staff who didn’t seem to appreciate our request for a table. Eventually, we managed to establish that, yes, it was quite full inside and we could wait in a queue for a table indoors or take our pick of the tables outside. We chose a semi alfresco table under the glass roof of Old Spitalfields Market which was nicely sheltered from the elements and gave us a great view of the Sunday stallholders going about their business.

Canteen’s menu revolves around hearty dishes including braised, spiced pigs cheeks and daily changing roast - Sundays is good old beef with Yorkshire puddings but I’d like to try Wednesdays or Saturdays; roast duck with figs. They also serve an all-day breakfast menu, filled with traditional meals – the steadfast bacon sandwich – to the more unusual – rhubarb compote with granola. The combinations seem simple but well thought out.

It took a while for us to be noticed by our waiter in our open-air setting and once we’d ordered, we waited quite a while for our food. My eggs benedict was nicely presented but could have done with a touch more hollandaise to make it really hit the spot. The muffins were grilled until burnt around the edges and the charred taste tainted the entire plate. The poached eggs, however, were good and I believe that they can be a reliable test of a kitchen’s technical ability. One of my friends chose the mutton and vegetable pie of the day which was served with mash, a formidable pile of cabbage and lashings of graving. The meat was tender and it was a very generous portion. By contrast, my other tablemate was somewhat disappointed by the slightly stingy ‘Full English’ breakfast which turned out to be one sausage, one rasher of bacon, one flat mushroom, half a tomato and two eggs. Though the individual elements of the meal were cooked well, I don’t think that he came away feeling particularly satisfied considering the price, poor lamb.

After slow service and slapdash execution, we didn’t think that the 12.5% service charge that they had taken the liberty to add on to the bill was justified. The kitchen is obviously technically able but they seem to lack attention to detail and grasp of timing. It’s a shame because the menu is great; neither too long nor too short with a bias towards fresh, quality ingredients. Go for lunch or dinner when you’re not in a hurry for stodgy filling fare.

Canteen has four outlets in London. Tel: 0845 686 1122. The Spitalfields venue can be found at 15 Crispin Place, Old Spitalfields Market, London E1 6DW.

It's all about... marmelade!

“...And I’m going to try out a marmalade recipe I’ve found,” said a friend. “It looks really easy!” This was the first that I’d heard of marmalade-making at home and the impending Seville orange season. My family have made jam through the generations – my Grandmother, in particular, would turn out jars and jars of fruity concoctions fuelled by my Grandfather’s allotment – but never, to my recollection, marmalade.

My curiosity was further sparked by Felicity Cloake’s Guardian article on how to make marmalade. It sounded, as my friend has previously said, easy. Suspiciously easy... You see, the process of boiling down ingredients until they solidify (of their own accord!) into jewel-coloured jellies seems a lot like magic to me. I’m slightly wary of it and its need, or so it seemed at first, for specific equipment (jam thermometers, muslin squares, preserving pans...) only makes me more cagey.

With a little research (mostly involving chatting over good cups of coffee with friends), I decided to jump in and give it a go. Orange marmalade didn’t really grab me, I must admit. Instead, I decided on pink grapefruit and lemon (much to The Boy’s disgust as he hates grapefruit but loves lemons), armed with a recipe from my Mother-in-Love’s Good House Keeping recipe book. Without the ‘necessary’ equipment, I threw caution to the wind and got stuck in.

I’ll warn you now: it’s a time-consuming process. But with the radio on and a Sunday afternoon stretching ahead of me, I found it quite a peaceful hour of peeling and chopping. I did get to try out my brand new zester (a present care of my Mother-in-Love) which made light work of the citrus peel and produced gorgeously uniform curls which are rather pretty. It didn’t take off all the peel so I ‘zested’ the fruit and then used a normal peeler to remove any skin that remained.

Next, I removed the smooth, white pith by slicing off the top and bottom of the fruit, just deep enough to touch the flesh. Then I sliced downwards, curving around the fruit and taking off strips of pith. From what I’ve read, it’s important to keep the pith in the mixture as it boils due to its high pectin content (that wondrous stuff that makes jam firm up). So, I roughly chopped down the strips which went into a bowl lined with a clean tea towel, just to keep things tidy.

Grapefruit & Lemon MarmaladeMakes 6 jars

2 large pink grapefruit
4 large (unwaxed) lemons
1kg sugar
2l water

 - Rinse your fruit and dry with a clean tea towel.
 - Zest the fruit with a zester and then peel the remaining skin from the fruit. Alternatively, use a peeler to remove the skin and then chop as finely as you can muster. Put all of the peel into a saucepan.
 - Cut the top and bottom of each fruit so that you can just see the flesh coming through the white pith. This will help keep the fruit steady as you remove the rest of the pith. Put the pith into a bowl lined with muslin or a clean tea towel.
 - Place the fruit on the flat side that you've cut and slice of the pith - cutting just deep enough to remove the pith and leave most of the flesh. Put any pith into the muslin lined bowl.
 - Segment the flesh, putting the membrane into the muslin lined bowl and putting each segment into the saucepan with the peel. Remove any pips that you come across and bung them in the muslin bag too.
 - Gather up the muslin containing the peel into a bundle and tie securely with cotton or string. Pop it into the saucepan with the flesh and peel. Top up with the water and simmer gently for 2 hours, stirring occasionally.
 - Test the peel - it should now be tender. Remove the muslin bag and allow too cool enough so that you can handle it. This can take a while but be patient.
 - Bring the marmelade back up to a simmer and squeeze the muslin bag over the pan. A milky white liquid will seep through - this is the precious pectin (mostly from the pith of the lemons) that will help your marmalade to set.
 - Add the sugar and stir well so that it dissolves and the pectin is evenly distributed.
 - Pop a saucer or two into the freezer and bring the marmalade to a rapid boil. The liquid will reduce down and start to thicken slightly. Test for a setting point by dripping a little marmalade onto a chilled plate to see if it forms a skin. If it does, you can start to jar your marmalade but if not, don't worry. Keep boiling it down (reducing the water content and therefore increasing the proportions of pectin that will help it set) until it does.
 - I find the easiest way to jar is dip a small pyrex or heatproof jug into the saucepan to collect the marmalade then using that to pour it into sterilised jars. Seal with clean lids and store in the fridge once they're opened.

Waffles!

The Boy delves into a cupboard, roots around and produces a well-loved waffle iron. "We could makes waffles?" he says, rapidly suggesting that we do so the very next morn. This doesn't happen. Sunday mornings, when we are together, tend to be more about cuddles and cups of tea though the Boy is a breakfast King.

So this morning, it's just me and waffle iron. My beloved is at work - yes on a Sunday, not fair! - so I have time to experiment. Things like sandwich toasters and waffle irons seem to be the kinds of things that are bought as a cool idea but end up languishing in the depths of a dusty cupboard. If you have one, give this a try! My recipe is a variation of one found in an ancient Good Housekeeping Cookery Book (1976).

Waffles

Makes: a crispy on the outside, soft on the inside breakfast treat. Nice as a desert too.

Ingredients: (Makes about 4 waffles)

125g self raising flour

15ml/1 tbsp caster sugar

1 egg, separated

30ml/2 tbsp butter, melted

150ml milk

Equipment:

Waffle Iron (Needless to say, these get very hot. Be careful - use oven gloves or a tea towel to protect your hands if in doubt. Cleaning can be tricky. Wipe with a damp cloth while still warm to dislodge any cooked on batter. Then wipe with kitchen towel.)

Method:

- Mix the dry ingredients in a bowl.

- Add the egg yolk, melted butter and milk then beat into a smooth batter.

- Whisk the egg white until it becomes slightly stiff and fold into the batter.

- Heat the waffle iron. Open and brush with butter.

- Spoon about a serving spoon of batter into the iron (the iron I was using needed slightly more than this but see how you go). The batter should coat the bottom but shouldn't completely fill the iron

- Close the iron and. cook for 2 - 3 minutes. You can open it about half way through to see how the waffle is doing - you want it to be golden brown but not too dark.

- When it is done, remove carefully using a plastic spatula. Serve with a little butter and some maple syrup or honey.

Variations:

Serve with fresh fruit of any kind; great, of course, with blueberries or strawberries. Ice or whipped cream or chocolate sauce can work well too. You can also add a tea spoon of cinnamon or mixed spice to the dry ingredients to give the batter a bit of a kick.