Pear & Ginger Muffins

Yields: 12 muffins

Ingredients:

1  3/4 cups (9 oz/280 g) all purpose (plain) flour

2 teaspoons baking powder

1/2 teaspoon baking soda (bicarbonate of soda)

1/4 teaspoon salt

2/3 cup (5 oz/155g) firmly packed golden brown sugar

1 teaspoon ground ginger

1 tablespoon peeled and grated fresh ginger

2/3 cup (4 oz/120 g) finally chopped crystallized ginger

2 large eggs

1 cup (8 oz/250 ml) whole milk

6 tablespoons (3oz/90 g) unsalted butter melted

1 1/4 cups (5 oz/155 g) chopped, peeled pear (about 1 large)

Preparation:

Position a rack in the middle of the oven, preheated to 425 °F (220 °C). Butter 12 standard  muffin-pan cups or line them with paper liners.

In a bowl, stick together the flour, baking powder, baking soda, salt, sugar, ground ginger, fresh ginger and  1/3 cup (2oz/60g) cup of crystallized ginger. Set aside.

In a large bowl, combine the eggs, milk, and butter and beat on low speed just until blended. Add the dry ingredients and mix just until moistened. Fold in the pear. Do not over mix.

Spoon the batter into prepared muffin cups, filling each cup about three-fourths full. Sprinkle the remaining crystallized ginger evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, 15-18 minutes. Let cool in the pan on a wire rack for two minutes, then turn out onto the rack. Serve warm. Store in an airtight container at room temperature for up to 2 days, or freeze for up to one month.

Notes:

You can use pears that are still slightly firm, as they will keep their shape nicely. Use a firm variety such as Bartlett (Williams), Bosc, or Anjou.

I cannot find crystallized ginger easily so I used home made candied ginger. I diced peeled fresh ginger finely and cook it with equal part of white sugar and one tenth part of water. Boil few minutes until sugar dissolves, let cool and let sit overnight uncovered. Drain the syrup and use as crystallized ginger.

Source:

Essentials of Baking

Williams Sonoma

Leek and potato curry soup

Yields 6 portions

Ingredients:

2 Tbsp unsalted butter

2 yellow onions, diced

3 leeks, only one inch of the white part, sliced

1 clove of garlic, diced

1 Tbsp powder curry

3 Cups vegetable broth or water

4 red potatoes (1 lb) peeled and thinly sliced

Salt and pepper

3 cups of milk

2 Tbsp fresh chives, finely chopped 

Preparation:

1. Fry the onions and leeks in butter until starting to get soft, around 5 minutes.

2. Add garlic and curry, cook 10 minutes until soft.

3. Add vegetable broth or water, potatoes and salt. Cover and let boiling until potatoes are soft, around 20 minutes.

4. Add milk and and stir well.

5. Blend at high speed until smooth. If it is too thick add more milk. 

6. Cool for 2 hours in the refrigerator.

7. Salt and pepper to taste, serve in cups, sprinkle with chives and serve immediately.

Notes:

Sometimes I don’t follow the recipe exactly, I use recipes for inspiration but I like to share the original so you see where I come from. I use what I have in my cupboard and fridge. I used olive oil, half of white onion, 2 tsps of curry (I went easy on curry, too strong for my taste), golden potatoes, almond cheese instead of cow milk and parsley instead of chives. I served it warm instead of cold and it was delicious. 

Source:

Vegetarian Food

Willimas-Sonoma

Spanish Edition

Banana-Oatmeal cookies

I tried these cookies and eating two cookies is very fulfilling. Perfect for sweet cravings! Delicious!

Ingredients:

1 cup old-fashion rolled oats
2 tsp. ground cinnamon
¼ tsp. sea salt
2 ripe medium bananas, mashed
¼ golden raisins 
¼ chopped raw walnuts


Preparation:

Mix all ingredients. Place one Tbsp. drops on a baking sheet lined with parchment paper. Bake at 350° F for 15 minutes or until firm. 

 

Notes:

 

The amount of cinnamon looks like a lot but the flavors in this recipe are well balance.15 minutes is enough to make cookies firm and moist. Nonstick cooking spray is not necessary.

 

Source: 21 day fix eating plan by Beachbody.