Fox and Broom

A mom's adventures in keeping healthy, keeping her sanity, and making stuff.

Archive for the category “Pastry Recipes”

Cheesy Corn Muffins

I was looking for a yummy addition to our chili the other night and I came across this recipe from Vegetarian Cooking: A Common Sense GuideI’m not totally sure why this book claims to be the commonsense guide. The recipes are not at all common… It does have good recipes, just not ones we are used to seeing. I also took a few liberties with the recipe, which I will note in my directions.

CheesCornMuffin|Fox & Broom Blog

 

 

Cost: VERY inexpensive
Skill Level: Novice. This is a super easy recipe, with minimal clean-up.

 

Corn Muffins
Makes 12

Ingredients

  • 310 g (11 oz/2 1/2 cups) self-rising flour [I measured out 2 1/2 tsp baking powder + 1/2 tsp salt into a cup, topped it off with all-purpose flour, measured out the rest of the flour – so total would be 2 1/2 cups, whisked it all together]
  • 75 g (2 1/2 oz/1/2 cup) fine polenta [I just used my regular corn meal]
  • 250 ml (9 fl oz/1 cup) milk [I had to add an extra tbsp of milk to my recipe]
  • 125 g (4 1/2 oz) butter, melted
  • 2 eggs, lightly beaten
  • 130 g (4 1/2 oz) tin corn kernels, drained [I used about 1/2 cup of frozen corn]
  • 2 spring onions (scallions) finely chopped
  • 60 g (2 1/4 oz/ 1/2 cup) grated cheddar cheese
  • cream cheese or butter to top

Instructions

  • Preheat oven to 210º C (415º F/Gas 6 – 7). Grease two six-hole muffin tins.
  • Sift flour and polenta into a large bowl and make a well in the center.
  • In a separate bowl, whisk together the remaining ingredients and season with sea salt and pepper. Pour into the well in the flour mixture and gently fold using a metal spoon [I used a wooden spoon] until just combined. Do not over-mix – the batter should still be very lumpy.
  • Spoon the batter into the muffin holes and bake for 20 – 25 minutes, or until lightly golden. Remove from the oven and leave in the tins for 5 minutes before turning them out. Serve the muffin hot or at room temp, split in half and spread with cream cheese or butter.

You could easily add more things to these muffins (chives, dried tomatoes). They are NOT SWEET at all. Notice there is not sugar added. I really really liked them alot. My husband still put honey on them – he likes a little sweet with his chili – and said they were really yummy with the sweet added to them.

They also seem to last nicely. They are on day 4 and still quite tasty. They will probably be completely gone by the end of today.

I think I might play around with this recipe a bit and see if I can make a vegan version… If I am successful, I will post the recipe.

CheeseCornMuffin|Fox & Broom Blog

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Tofu Pastries

Tofu Pastries from Vegetarian Cooking: A Common Sense Guide by Bay Books

Cooked on: May 26, 2011

Servings: Makes 8

Cost: Inexpensive

Skill level: Beginner. Be sure to follow instructions.

This recipe requires about 4 hours to prepare.

Ingredients

150 g (5 1/2 oz) firm tofu, drained

2 spring onions (scallions), chopped

3 tsp chopped coriander (cilantro)

1/2 tsp grated orange zest

2 tsp soy sauce

1 tbsp sweet chilli sauce

2 tsp grated fresh ginger

1 tsp cornflour (cornstarch)

2 sheets of frozen puff pastry, thawed

1 egg lightly beaten

 

Dipping Sauce (I did NOT make this as I opted to use the sweet chilli sauce for dipping instead)

3 tbsp sugar

125 ml (4 fl oz/1/2 cup rice vinegar

1 small Lebanese (short cucumber, finely diced

1 small red chilli, thinly sliced

1 spring onion (scallion, thinly sliced on the diagonal)

 

Procedure

1. Pat the tofu dry and dice. Place in a bowl with the spring onion, coriander, orange zest, soy and sweet chili sauces, ginger, and corn flour. Mix gently, then cover and refrigerate for 3 – 4 hours.

2. Meanwhile, make the dipping sauce. Put the sugar and vinegar in a small saucepan and stir over low heat until the sugar dissolves. Tip into a small bowl and add the cucumber, chilli, and spring onion. Allow to cool completely.

3. Preheat the oven to 220° C (425° F/Gas 7). Cut each pastry sheet into four squares. Drain the tofu filling and divide into eight portions. Place one portion in the center of each square and brush the edges with beaten egg. Fold each one into a triangle and seal the edges with a fork.

4. Place on two lined baking trays, brush with beaten egg and bake for 15 minutes, or until the pastry is puffed and golden. Serve hot, with the dipping sauce.

 

Verdict: This was a very tasty side dish. The tofu took on the chili sauce flavor mmmmm. The taste reminded me of an egg roll. I don’t remember why I didn’t just make the dipping sauce. I probably forgot to find a cucumber or something along those lines, but using the sweet chili sauce was perfect.

This pastry was a perfect side dish with the Pea & Asparagus Saffron Risotto. Both just slightly sweet, with a little savory added in.

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