There are a few different procedures here so lots for young chefs to do! You can use any berries but we love the juicy strawberries ripening in our garden right now… and we love the crazy herb combination!
Fresh from the garden: strawberries, mint, eggs
Recipe source: Melissa
- 2 x 12-hole large cupcake tins
- Paper muffin cases
- Bowls – large, medium
- Stick blender & bowl
- Chopping board and small knife
- Measures – cup, ½ cup, 1/3 cup
- Stand mixer & bowl
- Serving plates
- 500g strawberries
- A small bunch mint
- 2 teaspoons vanilla extract
- 4 cups self-raising flour
- 1 cup caster sugar plus 2 tablespoons
- 4 eggs
- 400g plain yoghurt
- 100ml milk
- 2/3 cup vegetable oil
What to do:
- Preheat the oven to 180C.
- Line the muffin tin with the muffin cases.
- Wash the strawberries and hull them, discarding the leaves into the compost. Divide strawberries into 2 lots.
- Take one lot of strawberries and chop each into eight and add to a large bowl.
- Wash the mint and strip off the leaves, discarding the stem. Tear or chop up the leaves into small pieces and add to the chopped strawberries with one tablespoon of caster sugar and 2 teaspoons of vanilla. Gently mix together and leave to soak.
- Take the remaining berries and add them to the stick blender bowl. Sprinkle 1 tablespoon caster onto them and then blitz to puree.
- Measure out the flour and sugar into the bowl of the stand mixer and turn on for a minute to mix.
- Whisk the eggs in the medium bowl and then add with the yoghurt, oil and milk to the mixer. Add the strawberry puree and mix again until well combined.
- Remove the bowl from the stand and using the spatula, gently fold through the chopped strawberries.
- Spoon into the muffin cases evenly.
- Carefully slide into the oven and bake for 20 minutes until a skewer inserted into the middle of the muffin comes out clean.
- Divide among serving plates and eat!
Notes: What other herbs go well with strawberries? Why do we leave the strawberries to soak? Why should the skewer come out clean when the muffins are cooked?
Categories: Kitchen Garden, Recipe
Tags: Baking, children, cooking, dessert, eggs, Herbs, kids, mint, muffins, strawberries
It’s raining, it’s pouring, the old man is snoring… what crazy weather! Down in the Cottage we’re straddling the two extremes of temperature – in one lesson we’ve had chilled land-cress soup and our version of Eton Mess, and in the next it’s hot soup and carrot muffins with garlic butter… all dishes going down a treat however we’re starting to feel a bit Melburnian with all these ups and downs of climate! I’ve a mind to pull the gas heater out and plug it back in…
We’re also continuing the polenta theme as it’s a fab gluten-free alternative to pasta soaks up all the juices – with a recipe of soft parmesan polenta and braised celery and carrots… and also welcome back to the ever-popular dish of garden herb and red onion pizza. Yum.
And – hooray! Work has well and truly started on the lower playground: the diggers are in full swing with bashes and crashes from all angles and are tearing up the concrete like nobody’s business! There is no access to the cottage from that side so please come via the picturesque front gate, thanks.
My little sister Olivia came to help us out last week, all the way from Las Palmas in the Canary Islands, in her first visit to Australia. She had a fantastic time volunteering at all the kitchen classes and is filled with amazement at the wonderful school we have here at Bondi, thanks to the beautifully behaved, talented and enthusiastic students who made her feel so welcome and helped plate up some truly deeelicious meals! She will be much missed.
A note for your diary: Wednesday 14th December 3pm – our Christmas Market Table! Come along to pick up a lovely treat for your Christmas table, tree or tummy… in the usual place, so please don’t forget your coins and shopping bags!
¡Gracias y hasta luego!