Orange and Date Muffins.

Our orange trees have a good crop on them this year. They do not ripen completely till late September  but many are dropping on the ground. They are Franklyn Navel variety. Seedless and very sweet. I have made this tried and trusted recipe twice recently. Once made the muffins keep well in a container in the fridge for several days.. A good standby as we have had 2 lots of visitors in the last few days and I was able to produce something tasty to eat. Here is the recipe.

  ( should enlarge if you click on it ).

 Before putting the whole unpeeled orange in the kitchen whizz cut to to make sure there are no pips.

 Ordinary dates work just fine and are a quarter of the price of Medjool ones , so I use them for this recipe.

What Do You Make When........

What do you make when you need to take a plate of food for a shared lunch????
 Tomorrow I need to take shared lunch when I go to a class with a visiting Patchwork and quilting Tutor. It starts early so I  have had to make something today. At P and Q we often have shared lunches but usually there is time to make it the same day.

 Today I went back to an old favourite, Vegetable Slice.( I have lots of variations of this )

 ( the grated carrot cheese and parsley )

 There are no courgettes at the moment so I have just used carrots. ( beetroot might work too )( Any vege that can grate. )

 Here's the basic recipe. Vegetable Slice :

500gms of grated carrot ( weigh before you grate )

1 small onion finely diced

1 cup grated tasty cheese

 1 cup of SR flour

 4 eggs beaten

 1/4 cup chopped parsley

 Seasonings

 1 tsp garlic flakes

  In a small amount of oil fry off the finely chopped onion till clear and cooked.

In a large bowl mix well together the grated carrot ,cheese & parsley.

 Mix in the flour and onion, garlic and seasoning to your taste to coat all  these.

 Then pour in the beaten eggs and mix through..( it should be moist )

 Spoon into a well greased flat ovenproof dish ( approx 23cms Square ) and pat down.

 Today I then spread over the top a little of our homemade pesto and added a further measure of grated Parmesan cheese.

Place in a pre heated 180degree C oven for 30 minutes, till cheese bubbly and top slightly browned.

 Cool.  Slice into squares. Can be eaten hot, warm or cold. Can be reheated. It keeps in the fridge.