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150g (5oz) soft light brown sugar
1 tbsp sunflower oil
1 egg
1 tsp vanilla extract
100ml (3½fl oz) buttermilk or soured milk (see tip on page 24)
100g (3½oz) rhubarb, finely diced
175g (6oz) plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
12-hole muffin tin
1 Preheat the oven to 200°C (400°F), Gas mark 6. Line the muffin tin with paper cases.
2 Place 125g (4½oz) of the sugar, the sunflower oil, egg, vanilla extract and buttermilk or soured milk in a large bowl. Beat until well mixed, then stir in the rhubarb. Sift in the flour, baking powder, bicarbonate of soda and salt, and stir until all the ingredients are combined. Try to avoid over-mixing or the muffins will become tough.
3 Divide the mixture between the muffin cases, filling them three-quarters full with batter and then sprinkle the remaining sugar on top of the batter in each muffin case.
4 Bake on the centre shelf of the oven for 18–20 minutes or until golden brown and firm to the touch. Allow to stand in the tin for a few minutes before placing on a wire rack to cool.
Spicy prune and apple muffins
MAKES 12 MUFFINS · VEGETARIAN
These are really delicious and filling first thing in the morning. They are also great for a snack or as a lunchbox treat.
275g (10oz) plain wholemeal flour
50g (2oz) rolled oats
125g (4½oz) soft light brown sugar
1 tbsp baking powder
1 tsp bicarbonate of soda
2 tsp ground mixed spice
175g (6oz) pitted prunes, roughly chopped
1 eating or cooking apple, peeled, cored and finely diced
250ml (9fl oz) buttermilk or soured milk (see tip below right)
50g (2oz) butter, melted and cooled
2 eggs
12-hole muffin tin
1 Preheat the oven to 200°C (400°F), Gas mark 6. Line the muffin tin with paper cases.
2 Mix the flour, oats and sugar together in a large bowl and sift in the baking powder, bicarbonate of soda and mixed spice. Stir in the prunes and apple.
3 Beat the buttermilk or soured milk, butter and eggs together and pour into the dry ingredients, stirring to combine and to give a smooth batter. Try to avoid over-mixing or the muffins will become tough.
4 Divide the batter between the muffin cases, filling them almost to the top. Bake on the centre shelf of the oven for about 20 minutes or until golden and firm to the touch. Allow to stand in the tin for a few minutes before placing on a wire rack to cool.
Rachel’s tip
To make your own soured milk, gently heat some standard milk (to the quantity required for the recipe) until warm, then remove from the heat, add the juice of ½ lemon and leave at room temperature overnight. If you are allergic to dairy products, this recipe works well with soya or rice milk soured in the same way.
Boiled eggs with soldiers
SERVES 2 · VEGETARIAN
This is the simplest recipe in the world but definitely one of my favourite things to eat. I love boiled eggs either for breakfast or for a simple supper when there’s nothing else in the house — the perfect standby! Use the freshest eggs possible and ones cooked from room temperature rather than from the fridge, so they are less likely to crack.
2 eggs, at room temperature
4 slices of white or brown bread
25g (1oz) butter, softened
Salt and freshly ground black pepper
1 Bring a small saucepan of water to a rolling boil. Carefully lower the eggs into the water with a slotted spoon (dropping the eggs may cause the shells to crack). Bring back up to the boil and begin timing from the point at which the water starts to boil. For soft-boiled eggs, cook for 4–5 minutes; 8 minutes for hard-boiled.
2 While the eggs are cooking, pop the bread in a toaster or under a preheated grill and toast until it is golden brown. Remove and spread with butter immediately so that it melts. Cut each piece into 4–5 fingers.
3 Carefully remove each egg with a slotted spoon and place it in an egg cup. When the eggs are cool enough to handle, either crack the tops with the back of a teaspoon (and peel the shell away) or slice them off with a knife. Season with salt and pepper.
4 Dip the buttered soldiers into the soft yolk (unless it’s hard-boiled, of course) and enjoy!
Variation
For a romantic, elegant, or Mother’s Day breakfast: serve with asparagus tips (blanched for 2–3 minutes in boiling water) for dipping rather than the soldiers. You can also use duck eggs.
Scrambled eggs
SERVES 2 · VEGETARIAN
As with omelettes and boiled eggs (see pages 20 and 25), scrambled eggs make the perfect quick meal. And just as with omelettes, they can be served in a huge number of delicious combinations. Mexican scrambled eggs are perfect for getting rid of a hangover: the chopped fresh coriander and chilli are just what you need to wake you up! Use the best free-range eggs for their lovely rich, yellow yolks and great flavour.
Basic scrambled eggs
SERVES 2 · VEGETARIAN
4 eggs
1 tbsp milk
Salt and freshly ground black pepper
25–40g (1–1½oz) butter
2–4 slices of white or brown bread
1 Crack the eggs into a bowl, add the milk, season with salt and pepper and beat together. Add 15g (½oz) of the butter to a small saucepan on a low heat, then immediately pour in the eggs and cook for 2–3 minutes, stirring continuously (I find a wooden spatula best for this), until the butter has melted and they are softly scrambled. Remove from the heat immediately so that the eggs don’t become overcooked.
2 Meanwhile, pop the slices of bread into a toaster or under a preheated grill and toast until golden brown. Remove and spread with the remaining butter, then place on plates, spoon over the cooked eggs and serve immediately.
Scrambled eggs with smoked mackerel, chives and parsley
SERVES 2
1 smoked mackerel fillet (about 110g/4oz in weight)
4 eggs
1 tbsp milk
Salt and freshly ground black pepper
15g (½oz) butter
1 tsp finely chopped chives
1 tsp finely chopped parsley
1 Remove the skin from the mackerel fillet, scraping off any dark residue left behind, then flake the flesh into small pieces.
2 Crack the eggs into a bowl, add the milk, season with salt and pepper and beat together. Add the butter to a small saucepan on a low heat, pour in the eggs and cook as in the basic recipe left.
3 Stir the flaked mackerel into the scrambled eggs, along with the chives and parsley. Check the seasoning and serve immediately.
Scrambled eggs with sautied mushrooms and chives
SERVES 2 · VEGETARIAN
1 tbsp sunflower oil
25g (1oz) butter
75g (3oz) mushrooms, quartered
Squeeze of lemon juice
Salt and freshly ground black pepper
4 eggs
1 tbsp milk
1 tbsp finely chopped chives
1 Heat the sunflower oil with half the butter in a medium-sized frying pan on a gentle heat and sauté the mushrooms for 4–5 minutes or until softened and turning golden. Squeeze over the lemon juice and season well with salt and pepper before removing from the heat with a slotted spoon.
2 Meanwhile, crack the eggs into a bowl, add the milk, season with salt and pepper and beat together. Add the remaining butter to a small saucepan on a low heat, pour in the eggs and cook as in the basic recipe opposite.
3 Stir in the chives and sautéed mushrooms and check the seasoning. Divide between plates and serve immediately.
Scrambled eggs with crispy bawn and grujire cheese
SERVES 2
1 tbsp olive oil
3 rashers of streaky bacon, cut into slices
4 eggs
1 tbsp milk
Salt and freshly ground black pepper
15g (½oz) butter
25g (1oz) Gruyère cheese, finely grated
1 tbsp finely chopped parsley
1 Heat the olive oil in a small frying pan and sauté the bacon for 2–3 minutes or until crisp and golden. Remove from the pan with a slotted spoon and drain on kitchen paper.
2 Meanwhile, crack the eggs into a bowl, add the milk, season with salt and pepper and beat together. Add the butter to a small saucepan on a low heat, pour in the eggs and cook as in the basic recipe opposite.
3 Stir in the cooked bacon, Gruyère and parsley. Check the seasoning, adding more salt and pepper if necessary, and serve immediately.
Mexican scrambled eggs: huevos revueltos
