I have been on hiatus for far too long. Have I been busy? Not really. Let me think.
I have been naughty and haven’t been documenting my cooking lately. I have been making some lovely dishes though, which I will have to share next time I make them.
So what have I been doing? Well, last weekend Alex and I went on a weekend getaway because we needed something to break up the monotony of wake, work, eat, sleep. We went to a little town to the north-west of Melbourne called Daylesford. The area is well-known for its hot springs, although we didn’t visit any as our two-year anniversary is coming up and we thought we could try the hot springs then. Surprisingly, Melbourne’s weather decided to be absolutely perfect for our weekend away. We had lots of fun on our road trip – looking out for wildlife (and failing as always); exploring the town’s highest point; resting by a pretty river; enjoying (then later regretting) a delicious Indian dinner; tasting the local produce; visiting a beautiful waterfall; and tasting free cider at a nearby apple orchard. What a relaxing (and far too short) weekend away.
This past weekend we went to my friend’s house to watch the Grand Final of Australian football. It’s always a fun day, full of food (always a barbecue, of course), drinks and fun. I brought a plate of lemon cupcakes which were mostly devoured by the time we left – always a pleasant feeling.
And here I am. So let’s talk food. Whenever I’m running late for work and I don’t have time for breakfast, I buy breakfast at one of the many cafés near my work. My latest favourite are the muffins they sell. They are huge. They take me about two hours to eat and fill my tummy up until about 2pm. They are great and come in lovely flavours such as banana walnut, strawberry jam and berries with chocolate. So I decided I wanted to make huge breakfast muffins that would last me until 2pm. Unfortunately, after baking these I realised that cafés obviously use massive muffins pans, not everyday muffin pans like the ones I have. Nevertheless, these muffins are totally amazing. I mean, really – macadamias, white chocolate and berries. I needn’t say more.
- ½ cup white chocolate melts, coarsely chopped
- ¾ cup caster sugar
- 2 cups self-raising flour
- 80g (2.8oz) macadamias, coarsely chopped
- 1 cup frozen berries (I used raspberries)
- 1 egg, lightly whisked*
- ½ cup applesauce**
- ¾ cup buttermilk***
- Preheat oven to 200°C/390°F (fan-forced 180°C/355°F). Line 2 muffin tins with paper cases.
- Combine white chocolate, sugar, flour and macadamias in a large bowl. Coarsely chop half the berries, leaving the remainder whole. Add all the berries to the mixture. Stir until combined. Make a well in the centre.
- Whisk the egg, applesauce and buttermilk in a jug. Pour into the dry mixture and stir until just combined.
- Spoon mixture evenly into muffin tins (I found that my mixture made 14 muffins rather than 12, so I cooked the first 12 and then 2 more afterwards).
- Bake muffins for 20 minutes or until golden. Remove from oven and leave to cool slightly.
- * I used a flax egg - 1 tbsp ground flax mixed with 3 tbsp water, left to sit for 10 minutes and stirred every so often until thick
- ** Can substitute with vegetable oil
- *** I used 1 tbsp apple cider vinegar mixed with just under ¾ cup soy milk, left to sit for 10 minutes or so and stirred occasionally