Saturday, May 23, 2009


When I first saw this recipe, it was for vegans, but the muffins themselves looked so wonderful I had to adapt the

Scrummy Savoury muffins were my first thought when I saw this picture, but as it was vegan and for once I was not cooking for me I adapted it for the carnivores in my family.
1 1/2 cups diced red onion
1 tablespoon butter
1 tablespoon fresh thyme
2/3 cup soy milk
1 teaspoon vinegar
3 tablespoons shelled pumpkin seeds (pepitas)
1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup roasted pumpkin puree
1/4 cup oil
1/4 cup golden syrup

Preheat your oven to 350 degrees F.
Cook the diced onion with the margarine, thyme and a pinch of salt in a pan over medium high heat until caramelized. To get good color stir often and cook for at least 15 minutes. Set aside to cool in a medium bowl. Mix together the milk and vinegar and set aside while the onions cool.
-Spray another skillet with oil and add the pepitas (pumpkin seeds). Carefully toast the pepitas over medium heat until a few begin to make popping sounds and color a light golden brown. Remove and toss with a pinch of salt.

In a large bowl, stir together the two flours, baking powder, baking soda and 1/4 teaspoon of salt.Add the soy milk mixture, the pumpkin, the oil and the golden syrup to the caramelized onions. Stir until combined. Dump the wet ingredients on top of the dry ingredients and mix just until combined. Spray a muffin pan with oil and spoon the batter in, filling each compartment 2/3 of the way full. Sprinkle the toasted pepitas on top. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool for 5 minutes and then remove from the muffin pan and cool the rest of the way on a baking rack.

Tuesday, May 12, 2009

Rustic Wild Mushroom , Caramalised Onion Butternut Squash and Goats Cheese Tart

Yesterday I was researching wild mushroom recipes for my website
false morels and got totally diverted but fortunately I found this recipe because I also have a page devoted to wild mushroom recipes

Rustic Wild Mushroom Caramalised Onion, Butternut Squash and Goats Cheese Tart

For the pastry
100g of Plain Flour
50g of Butter
10ml of Water

Crumb the butter into the flour until you get a breadcrumb consistency. Add the water slowly to form a a dough and then wrap in plastic wrap and chill for half an hour.
Meanwhile prepare the filling

3 large onions
1tablespoon of butter
4 large handfuls of wild mushrooms
3 cloves of garlic
4 sticks of fresh thyme
10 slices of roasted butternut squash ( Thickly slice a roast at 200 deg for 20 minutes)

Finely slice the onions and saute with the butter very slawoly until they caramelise and sweeten.
In a seperate pan cook the mushrooms with a little olive and garlic , once they have softened and any water is reduced add the butternut squash and thyme. Mix the onion and mushroom mixture together gently.

Roll out the pasty into a circle to a couple of millimeters thick. Place the filling in the centre of the circle and gather the pastry around. Scatter with grumbled goats cheese and bake in a pre-heated oven at 180deg for approx 25 minutes

The meal was quick and tasty and certainly made very good use of my morels. However next tiem I would chargrill soem red peppers and use it instead of the goats cheese.