seventy-seven

Caviar d'Aubergine

Last summer, at a wine tasting in France I made the most wonderful discovery caviar d'aubergine.  I was until that point an aubergine refusnik but being a poilte well brought up girl I gave this dish a try and was converted.   I haven't taken a photo of the finished dish because to be honest it tastes a million times better than it photographs.   I have also seen recipes where the cooked mix is pureed to make a dip - i'll be trying that some.  My recipe (and the wine tasting) can courtesy of Emma Kershaw of La Maison du Rire in Languedoc Roussillon.

I urge to try it - especially if you hate aubergine.

 
2 large aubergines
1 red pepper
1 red onion
3 - 4 cloves of garlic
herbs de provence
1 heaped teaspoon ground cumin
olive oil
salt and pepper

Preheat the oven to 200C. 
Roughly chop 1 aubergine, the pepper, onion and garlic cloves.
Toss into a baking tray with lots of herbs de provence (be generous at least 1 heaped tablespoon), the cumin and plenty of olive oil.
Season to taste.
Mix throughly.
Turn the heat down to 175C and cook for 45 mins to an hour, stirring from time to, you might need to add more olive oil.
Meanwhile if you have a diffuser cook the other aubergine on this. 
Just place the whole aubergine onto the diffuser, turning from time to time.
Once all of the skin is blackened and the aubergine is soft all over, remove from the heat and place into a bowl to cool.
Once the aubergine is cool enough to handle, peel and discard the skin.
Roughly chop the aubergine and add to the mix in the oven. 
By cooking the aubergine this way it gives the Caviar a lovely smokey flavour, you can get diffusers in any good cookware shop they cost around £3 so worth the investment! If you don't have one just cook both aubergines in the oven.
The caviar is done when all the vegetables are really soft and slightly caramelised.
Check seasoning and adjust if needed.

summer muffins

Last Friday there were lovely raspberries and blueberries at the market and although most of them were were scoffed over the weekend there were a few left this morning.  They were a little bit smushy and there not quite enough for a cake but plenty for muffins.

makes 12 standard muffins

• 10 oz/280g self raising flour
• 1 teaspoon baking powder
• pinch of salt
•  4oz/110g caster sugar
  
• 1 egg
• 8fl oz/240ml milk
• 3fl oz/90 ml vegetable oil OR  3oz/85g butter (melted)
• 6oz/170g summer berries (you can use frozen straight from the freezer)

1. Pre-heat oven to 375F/190C/gas mark 5, and put liners in the muffin tins.
2. In a large bowl sift the flour, baking powder, salt and sugar.
3. in another bowl beat the egg and stir in the milk and oil (or melted butter).
4. Pour the wet ingredients into the dry and stir until just combined.  The mixture will be lumpy but that's fine.
5. Gently stir in the berries and spoon the mixture into the muffin papers.
6. Bake in the oven for about 20-25 minutes.

chocolate chip

The weekend here was blissful.  The new trampoline arrived and after Mr W and I assembled it - with the children shouting out instructions - the weekend was spent alternating between the trampoline and the paddling pool.  Somewhere in between it all I did get round to making chocolate chip cookies.   It has to be said though that the recipe is so simple these yummy biscuits are mixed up and out of the oven in no time.   They are a great thing to make with children.

You will need

125g/5oz unsalted butter - melted

100g/4oz caster sugar

75g/3oz soft brown sugar

1  egg

1 teaspoon vanilla extract

150g/6oz plain flour

1/2 teaspoon baking powder

pinch of salt

100g/4oz chocolate chips.

Pre-heat the oven to 170 C / 325 F / gas mark 3 and line 2-3 baking sheets with greaseproof paper.  In a bowl whisk together the two sugars and melted butter.  When these are well combined whisk in the egg and vanilla extract.  Sift the flour, baking powder and salt into the mixture and add the chocolate chips.  Fold the flour and chocolate chips into the mixture until well combined.  Spoon dollops of the mixture on to the greaseproof paper leaving a generous space between each spoonful.  Bake in the oven for 8-10 minutes.   Allow to cool slightly before transferring to a cooling tray.  if there are any left they will keep for 2 or 3 days in an air tight container.