Brayergirl's Book of Banter

Crushed Pineapple & Carrot Muffins

These were pretty quick to make and contain no fat at all, just vegetable oil so they are pretty healthy! Taste great too!

Makes 12 muffins

INGREDIENTS:

100g/4oz plain flour
100g/4oz plain wholemeal flour
1 tsp baking powder
3/4 tsp bicarbonate of soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
200 ml/7fl oz vegetable oil
90g / 3 1/2oz caster sugar
2 eggs
120g / 4 1/2oz finely grated carrots
225g / 8oz tinned crushed pineapple, semi-drained
100g / 4oz raisins

METHOD:

1. Preheat the oven to 180C/350F/Gas 4

2. Sift together flours, baking powder, bicarbonate of soda, cinnamon & salt and mix well. Beat the oil, sugar and eggs until well blended. Add the grated carrots, crushed pineapple and raisins. gradually ass the flour mixture, beating just enough to combine all the ingredients.

3. Pur the batter into muffin trays lined with paper cases (I used silicone cases) and bake for 25 mins. If you are using a fan assisted oven then 20 mins should be enough. Cool on a wire rack.

Aubergine Salad with Fennel & Orange

I'm trying some new recipes in order to expand my repertoire and so I thought I would share them here. This one was very tasty, but did take quite a lot of preparation.

Serves 6

INGREDIENTS:
1/2 a bulb of fennel, sliced very thinly on a mandoline
2 Oranges, 1 segmented, 1 zest & juice
50ml/2fl oz sherry vinegar
175ml/6fl oz extra virgin olive oil
salt & freshly ground black pepper
1 tbsp chopped fresh tarragon
2 Aubergines, cut into wedges
4-5 tbsp vegetable oil
2 large naan breads, cut into 6 discs 10cm/4in in diameter
small bunch of fresh watercress leaves

METHOD:

1. In a bowl, mix together the fennel slices, orange segments, orange juice, orange zest, sherry vinegar and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper, then add the chopped tarragon and stir well.

2. Rub the aubergine wedges all over with 2-3 tablespoons of the vegetable oil. Heat a griddle pan (I used my George Foreman grill) over a medium heat. When the pan is hot, add the aubergine wedges and grill for about 1-1 1/2 minutes on each side, or until golden-brown griddle marks appear on both sides and the Aubergine is tender. Set aside on a warm plate.

3. Brush the naan bread discs all over with the remaining vegetable oil. Add the naan bread to the griddle pan the aubergine is tender. Set aside on a warm plate.

4. To serve, place one griddled naan bread disc in the middle of each of six serving plates. Place a pinch of watercress leaves into the centre of each naan bread, then a portion of aubergine wedges on top. Spoon over some of the sherry vinegar dressing. Arrange small piles of the marinated fennel and orange around the naan bread and drizzlr over the remaining dressing.