Banana muffins/Stinky Cheese Soup 2/Summer Fruit Mouse/Mushroom and Tarragon Pasta Sauce

The parsnip cake has been received well by all that managed to get hold of a piece! It looks like another one will be demanded soon for those who missed out...

Had a busy cooking day yesterday, starting with Banana Muffins. These are a staple from Nigella's "Nigella Express" book, and are made whenever there are a few old bananas in the bowl. I made these back in February, but having bought an extra large bunch of bananas this week, there just happened to be a few going over. This is the recipe from February, but yesterday I made the mistake of mis-reading the quantity of sugar and put in 150 g. It made little difference to the taste, but H commented on the cake 'crust' being crunchier - sugar related? not sure, but they are not overly sweet, thank goodness!

Saturday 23^rd February 2013

Another muffin mix today – Nigella’s banana muffins from Nigella Express (slightly adapted):

250 g flour

100 g caster sugar

½ tsp bicarbonate of soda

1 tsp baking powder

Mix these dry ingredients.

125 ml sunflower oil

2 eggs

Whisk these two together.

3 very ripe bananas, mashed

1 good handful chocolate chips.

Pour the liquid mix into the dry and stir to combine, but not too much. I have always known that muffins are better when not mixed too much. Stir in the banana and chocolate chips, and then pop the mix into 12 muffin cases – silicone ones for me, no left over cake stuck to the paper version. Sometimes I re-case then after cooking (if they are going to be presented in public!).

Bake at 200 C for 20-25 mins, until golden on top.

I then went on to make some more Granola (see March) ready for next week when I am back at work. It seems I can choose all sorts of goodies for breakfast during the holiday, and have rarely eaten my usual cereal. Perhaps I should be more adventurous during the working week too? I'll think about that...

Next on the list was making a quick soup from the broccoli and potatoes left over from dinner the night before. I used defrosted chicken stock, added the chopped broccoli and potatoes, and also 4 sliced baby corn that were lost in the bottom tray of the fridge. This I cooked for 15 mins before blending. When we ate the soup today, I added about 2-3 oz of that lovely Italian Gorgonzola I used last time I made soup. I heated it until the cheese melted into the soup and gave out that lovely strong smell, then I served it with hot, crusty bread. Mmmmmmm..... Stinky Cheese Soup version 2! ;-) 

That reminds me of a book called something like Stinky Cheese Man??? Must investigate... 

Finally yesterday, I made a Summer Fruit Mousse to take out with us yesterday evening (we were out with family). It was my first venture into making mousse, and using gelatine, so quite exciting! I found an example recipe in an old recipe book, and followed the stages as a guide...

1/2 pack of frozen fruit, defrosted

1 tbsp cornflour

2 egg yolks

3 oz caster sugar

1/4 pint milk

4 sheets gelatine

300 ml whipping cream, whipped to soft peaks.

Begin by liquidising the fruit with a few tbsp water and then put the puree through a sieve to remove the pips.

Place the gelatine in a bowl of water to soak for the suggested time as directed on the pack.

In a bowl put the cornflour, egg yolks and sugar, then add a little milk from the 1/4 pint and whisk them together until pale and fluffy.

Heat the rest of the milk to just below the boil, then pour into the egg mix. stir together, then return to the pan to heat until just starting tho thicken.

Add the gelatine, stirring to dissolve.

Allow this mixture to cool slightly before adding the fruit puree. Mix this thoroughly until the colour has infused the egg mix. Put this custard into a bowl to cool to the point of setting.

Now, I had to go out at this point, and the custard had set when I got back. I couldn't decide what to do - leave it alone and add cream to the top, or add the cream regardless. I opted for the latter and added the cream and stirred it all up. It worked really well, so don't worry if you have to do the same!

Put your mousse into the serving bowl (or individual ones if you like), and leave to set in the fridge until you are ready to eat.

A yummy bowl of Summer Fruit Mousse!

Well, it was a huge success and I will definitely be stretching my mousse making muscles again! H has requested a chocolate one, so watch this space...

Now, today I finished the soup, and also made a quick Mushroon and Tarragon Pasta Sauce, which I served with Bucatti pasta and cooked chicken pieces.

1 pack chestnut mushrooms, chopped finely

1 onion, chopped finely

1/2 25 g pack dried Porcini mushrooms, rehydrated, plus liquid.

4 tarragon stalks, leaves removed and chopped.

1-2 tbsp creme fraiche (preferably half fat!)

Fry the onions over a low heat for 10 mins, until sweet and soft.

Add the chestnut mushrooms and cook for a further 10 mins over a low heat.

Chop the porcini mushrooms before adding to the mix with the soaking liquid.

Add the tarragon stalks and leave to cook gently for 5 mins.

Turn off the heat and reserve until needed

When needed, heat again before adding the tarragon and creme fraiche. 

Stir in the past and pour over the chopped chicken in the bowls.

Phew! Long post tonight!! Enough for today... Night, night! :-)