Herb and feta muffins

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This is a total copy of Marcus Wareing’s extremely fine http://www.greatbritishchefs.com/recipes/feta-olive-muffins-recipe and no originality is claimed, hard to improve on perfection.

2 tsp baking powder
250g plain flour
0.5 tsp salt
0.5 tsp freshly ground black pepper
40g cheddar, grated
3 free-range eggs, beaten
4 tbsp semi skimmed milk
50ml extra virgin olive oil
100g black olives, pitted and sliced
1 tbsp tarragon, chopped
2 tbsp flat-leaf parsley, chopped
1/4 bunch thyme, leaves only
100g feta
50g cream cheese
50g pumpkin seeds
25g sunflower seed kernels

Mix flour, grated cheese, baking powder, salt and pepper. Stir in milk, oil, chopped olives, herbs and everything else apart from the feta and cream cheese.

Separately, mix the cream cheese with a little milk, crumble in the feta and mix to make a lumpy paste.  Half-fill each hole of a muffin tin with the muffin mix, add a teaspoon of the feta mix, then top up with muffin mix.  Sprinkle a few pumpkin seeds and sunflower kernels on top.  Bake 20 mins at 170C, cooling in the tin.

Cheese and tomato tarts

Puff pastry tart with pesto, tomato slices, cheese, more tomatoes, more cheese, herbs, sea salt and anchovy fillets.  Baked 15 mins at 220C.  Served with glazed carrot batons and French beans, both straight from the garden, crushed peas, butternut squash roasted with caraway seeds, steamed spinach, also from the garden, and (missing from the photo..) mashed, buttered parsnips, a thick Hollandaise sauce and a parmesan crisp with crushed pepper and smoked paprika.

Walnut and lentil Wellington

Green lentils, simmered in vegetable, stock drained and cooled.  Mixed with chopped walnuts, chopped parsley and marjoram, black onion seeds, ground coriander, chopped root ginger and a double-yolk egg.  Seasoned then wrapped in puff pastry, seams glued with beaten egg, crimed and folded underneath. Marked the pastry with diagonal slashes, then glazed with more egg-wash and baked for 35 minutes at 180C.

Caramelised onion and potato tart

Shortcrust pastry case made with butter, with  a layer of onions and shallots fried in olive oil until nicely browned, then a layer of new potato slices, cut fine on a mandoline.  Eggs, beaten with sea salt, soya cream, lots of chopped thyme, paprika and ground black pepper, poured over the potatoes and onions.  Baked 35 mins at 180C until the potatoes were soft and the pastry nicely golden.