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I had persimmons that needed using up, so I thought of making persimmon muffins (because frankly the time I tried to make persimmon cake it wasn’t very popular). My middle son, on the other hand, insisted on chocolate chip muffins, without persimmons. So I decided to do half and half: The same muffins, but in half with persimmon purée and the other half with yoghurt. Instead of looking for yoghurt muffins (of which I actually have some good recipes) or persimmon recipes (which I don’t) I took the recipe of the apple bites I made before, which were excellent, and put yoghurt or persimmon purée instead of the applesauce. Of course, I also added chocolate chips for my son 😉

The results were awesome!

As persimmon purée is very sweet, I put a little less sugar in the persimmon muffins; and the chocolate chips there were rather pointless (but don’t tell him that!). The yoghurt muffins were also excellent and there the chocolate chips really hit the spot.

In short – perfection in both halves 🙂

Here are both halves of the recipe, 8 muffins each (2 tbsp per muffin):

Yoghurt chocolate chip

1/2 cup brown sugar
1/6 cup canola oil
2/3 cups white unsweetened yoghurt
1/2 cup spelt flour
1/2 cup white flour
3/4 tsp baking powder
1/2 tsp vanilla
chocolate chips to taste

Persimmon 

1/3 cup brown sugar
1/6 cup canola oil
2/3 cups puréed persimmon
1/2 cup spelt flour
1/2 cup white flour
3/4 tsp baking powder
1/4 tsp cinnamon
1 pinch tsp ground nutmeg

In both cases, mix wet ingredients together, then mix dry ingredients in a separate bowl, then mix both until just combined. Spoon into muffin pan until 2/3 height. Bake in a preheated oven at 180°C for 15-20 minutes or until toothpick comes out clean.

The dividing line

The dividing line – left are slightly more orange than right

Bon Apetit!

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Last Friday I made:

1. Cooked carrot, squash and potato for my baby

Vegetable soup for baby

2. 6 bags of carrot + celery + onion mix for my freezer.

Carrot, onion and celery mix

3. Carrot muffins as a hostess gift (we were invited to dinner). As our friends don’t eat refined sugar or white flour, I substituted the 3/4 cup sugar by 1/2 cup of honey, omitted the chocolate chips, and baked for 25 minutes at 10 degrees less (170 degrees). Notes for next time substitutions: less honey and more cooking time. It was just a little too sweet and just cooked. But it tasted awesome!

Awesome carrot muffins

So basically I peeled carrots all Friday 🙂

 

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Obviously, if I’m reading Nora Roberts books at the rate of one a day, and taking care of all my kids in the summer vacation (G-d bless my husband, who takes part or all of them and arranges all kinds of projects. Otherwise I would already be nuts by now), I don’t have much time for cooking. But before all the kids were here, I had a hankering to do something special with leftover chicken. I wanted something with dough, as well. So I chose chicken pockets.

I admit, I debated with myself a bit on this one. On the one hand, I really felt like making something interesting and special with dough and chicken. On the other hand, time is limited, and the recipe stated that it took an hour. And the first time you make a recipe it always takes longer than you expect. In the end I went for it. 🙂

I based on this recipe (Hebrew). The dough turned out delectable, and so easy to make. I completely changed the filling to fit my leftover chicken, and did the simplest filling I could think of to save time and effort. Also, I made only half the amount.

Leftover Chicken Pockets

Dough:

75 gr spelt flour (or all purpose)
75 gr all purpose flour
100 ml boiling water
2 tbsp vegetable oil (I used canola)
1 tbsp cornflour

Filling:

chicken from a quarter chicken, cooked and cubed
two handfuls olives, chopped
1 tbsp tomato paste
1 egg
Dried oregano to taste

Dipping sauce (optional):

2 tbsp rice vinegar
Dried chilli
Soy sauce to taste

 

To make the dough:

Sift the flour into the bowl of a food processor fitted with bread hooks, add the boiling water and mix on low. Add the oil and mix again. Add the cornflour and knead for 5 minutes. (See? Easy!) Put more cornflour on your workspace and make a fat sausage from the dough. Cut dough into 10 equal parts. Roll each part into a circle.

To make the filling:

Mix all the ingredients.

Putting it together:

Put one tbsp of filling in the center of each circle. With an egg brush, put water on the edge of half a circle. Fold the circle in half, using the water as “glue”.

Before frying

 

Fry each pocket for ~5 minutes on both sides or until brown. It is also possible to steam them for 7-8 minutes instead. Eat with dipping sauce of your choice (I ate without, it was good!).

5 pockets before eating

Bon Apetit!

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My youngest is crazy about the computer. He literally won’t leave it alone. We lock it with a password but he still tried to play with it (I give him another 6 months to figure out the password. And if he doesn’t, my eldest certainly will. And what will we do then? Ahhh, the problems of raising intelligent children 😛 you have to really run just to keep one step ahead…)

Unfortunately, if he tries to play with it too much he ends up shutting down the computer by mistake. And then we don’t turn it on until he’s asleep or even the next day, so he’ll learn. And that presented me with a problem: I wanted to make muffins. The computer was closed. My laptop was at work. My husband (who also has a laptop) wasn’t home. How do I get a muffin recipe?

And then I remembered my large collection of cookbooks. Since I discovered the joy of recipes via the internet, with reviews and stars and all, I don’t use my collection much. But surely I have there somewhere a recipe for muffins?

In the end I took a carrot cake recipe and tweaked it a bit for carrot chocolate-chip muffins. The results were so good that I’ve already made them again since, and my kids love them. There’s something to be said for cookbooks after all…

Ingredients (based on the Carrot Cake recipe from “Sweet Dreams” of Ronnie Venezia)

1 cup spelt flour (originally all purpose flour)
1 tsp baking soda
1/4 tsp salt (I put a pinch)
2 eggs
3/4 cup dark brown sugar
1/2 cup oil
1 tbsp vanilla essence
1 tsp cinnamon
1/2 tsp ground nutmeg
1 1/2 cups shredded carrot (about 2-3 large carrots)
1/2 cup chocolate chips or chopped walnuts
water if necessary

Preheat oven to 180°C.  The original recipe begins by specifying “beat the eggs and oil until pale yellow and frothy…” but I basically ignored that and used the basic muffin method: mix all wet ingredients together; mix the dry ones in a separate bowl; mix the two bowls until just combined. If too dry than add some water. Spoon into muffin tins or cupcakes. Bake for 20 minutes or until a toothpick in the center comes out clean. Bon Apetit!

Carrot Muffins. There were 14 here a minute ago...?

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My little one (3 years old) visited a friend and ate there some chocolate chip cookies. He said “I want to make with you chocolate chip cookies just like at my friend’s!”. “I said, “Sure”, but thought  – no way. I don’t make just chocolate chip cookies. Let’s try and put some oatmeal in them! (Yep, that’s how I think all the time. My husband is slowly wearing down under the pressure 🙂 I actually got him to eat a few).

They turned out great!

Ingredients (based loosely on this recipe)

2 cups  oatmeal
1 cup spelt flour
3/4 cups white flour (I ran out whole wheat flour)
3/4 cup brown sugar
1 tsp. baking powder
pinch salt
1 egg
1/2 cup oil
1/2 cup milk
Chocolate chips, about 1/2 cup or to taste
Water if it’s too dry

Mix all dry ingredients together. In a seperate bowl, mix wet ingredients. Combine the two until everything is moistened (add water if necessary). Put by tablespoonfuls on a baking sheet. Flatten with a wet fork (it does not spread). bake at 190°C for 15 minutes until the edges are brown and looks cooked at the center (though it will still be soft in the center). Keep in a box for at long as it lasts 🙂

oatmeal chocolate chip cookies

Bon Apetit!

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