Just when you thought it was safe to go back in the kitchen… Spirulina. The Revenge. And now with added chia seeds Because it was just lacking a certain, frogspawny je n’est sais quoi. Exciting going in. Even more exciting coming out Sorry. Yum.
It feels like spring is just about here.
Without winter really having shown its face at all.
A few frosty mornings.
A sprinkling of snow.
But already bulbs are staring to push through, and curling leaf buds appearing on some of the hardier (foolhardy) trees.
A dry day on Friday and we took our chance to explore close to home.
The beautiful Warwickshire countryside
Along country lanes
Picking up a companion for part of the way
Stopping at Chesterton church
And pondering a “fixer-upper”
A good day.
The wheel is turning
The festivals are coming thick and fast.
Half term and we’ve had Valentines Day, Shrove Tuesday and now Chinese New Year
That’s in addition to Crafting Day and Grand Nerf Gun Battle Day.
I was hoping to try making chocolate noodle cakes (who could resist?) and sticky rice cakes.
But after Grand Nerf Gun Battle Day the lure of rocking in a quiet corner of the living room, twitching, was too great.
So we went with shop bought (and probably considerably more edible) goodies.
Wishing you all…..
A happy and prosperous year of the goat/sheep/ram 🙂
Happy Valentines Day 🙂
We had to do a pose that involved sitting on the floor, one leg pulled back, knee bent, to the chest.
then you had to slip an arm through the crook of the bent knee, twist the arm behind the back, take the other arm behind the back and clasp hands, and then casually straighten the bent leg so it was waving nonchalantly in the air.
all the while focussing on drishti and engaging bhandas.
what popped in to my head?
a roomful of cats all poised to, erm, wash themselves
You can see the meditation practice is doing a fine job of helping me control my thought processes. 🙂
So. Valentines Day. And what could be more appropriate then chocolate?
Gooey chocolate muffins with a gooey chocolate centre and gooey chocolate topping. With just a hint of orange to break up all that gooey ness a smidgen.
Perfect for a day that makes otherwise sane people go gooey.
You will need
80g softened butter
280g caster sugar
200g plain flour
40g cocoa powder
A sprinkling of salt
1tbsp baking powder
1 tsp orange essence
Grated zest of 1 small orange.
For the icing and filling
1 chocolate orange (175g) or a bar of orange infused chocolate such as Maya gold if you want to be a bit more upmarket
Plain chocolate to make the quantity of chocolate up to 250g
250ml double cream
Preheat oven to Gas 5, 190C
Cream together the butter and sugar then add the flour, cocoa, salt and baking powder. The texture will be very grainy, this is fine.
Ina jug mix together the eggs, milk, orange essence and zest.
Spoon into muffin cases and bake for about 20 minutes. When cool enough to touch, place on a wire rack and let them cool completely before going any further.
To make the filling/icing, chop up the chocolates
And place in a bowl. Put the cream into a saucepan and heat until nearly boiling, then pour the hot cream over the chocolate. Give it a stir and then leave for a few minutes for the chocolate to melt before stirring again to combine thoroughly. Allow to cool.
Take your now cooled cupcakes
and with a sharp knife cut out a cork-shaped and sized lump from the middle of the cupcake
Fill the hole with the chocolate & cream ganache and replace the plug of cake, trimming it if need be.
Top with a generous, artistically swirled blob of ganache and adorn with more zest or whatever other sprinkles you fancy and happen to have to hand.
I would have inserted a picture of the completed cupcakes, but they seemed to disappear. Strange.
Eat and enjoy.