Nigella Challenge: Marmalade

I have made this marmalade in many incarnations. The first was an orange and grapefruit, the next (and my personal favourite) was a deep burnished blood orange batch and today I made a classic orange version. I've also had success with grapefruit, mandarin, and an orange and lemonade version (Lemonades are a hybrid citrus variety - a cross between an orange and a lemon. You won't find them grown commercially but sometimes you do spot them at farmers markets and old orchards.). Once I get a few more jars, I'm going to test out a tangelo version. And by then I'll pretty much be out of citrus types to try! I'd tell you which ones taste best, but I'm not a marmalade fan (I use it in cooking a lot as a pork/chicken marinade and in a great, fudging chocolate cake). The best feedback has been from the grapefruit and orange, and the blood orange batches.

This recipe is very simple, but it does take time and patience. There's two hours boiling the fruit and the chopping, especially for a fine cut, is a little tedious so make sure you have a day set aside to spend in the kitchen.

I have said 3 x 350ml jars, but I sometimes find this makes a little more or less, and so I always sterilise more than I think I will need. And I'm also using an assortment on jars I've collected and hoarded so it is difficult to determine sizes. I have included notes on how to sterilise you jars, and its all very easy - just watch fingers! We're dealing with hot jars and hot sugar so it could be a recipe for disaster. I go for a combination of tea towels and clothes for screwing on lids, but I encourage you to do whatever you find logical and suits you best.

• 800g citrus 
• 1kg white sugar (or jam/preserving sugar if you can get your hands on it)
• juice 2 lemons
• 3 x 350ml jars (or equivalent)

Place a saucer in your freezer.

Place citrus in a large saucepan, fill with enough water so that they float freely, bring to boil and simmer for about 2 hours. You will probably need to top up the water occasionally so put the jug on to boil for hot water and keep an eye on the situation.

While this is happening prep you jars by giving them a good wash and rinse, and preheating the oven to 120C. Place the jars and lids on a baking tray. There's no need to dry them, and I recommend doing this even if you're jars are clean. Just before you take the citrus off the heat pop the jars in the oven.

When the citrus is soft, drain and place fruit on a chopping board. Chop finely, removing any seeds, and return to pan. There may be some fancy work with tongs as the fruit will be HOT when it comes out. I find that cutting it all into strips first and then finely chopping is the easiest way. Warning: this is not a tidy job. Your bench will be covered in juice by the end of this, try as you may. Add sugar and lemon juice. Dissolve sugar on a gentle heat, then bring to boil. Boil until setting point is reached (test by placing a teaspoon of marmalade onto the cold saucer - if it forms a skin then its ready). This will take 15-20 minutes.

Remove jars from oven. Ladle (interestingly I use an old tea cup, but a small heatproof jug is probably your best bet) hot marmalade into hot jars and screw on lids immediately. This will seal the jars so they can be stored in the pantry until needed. Label jars (including the date) when they're cool.

Rolled Pork Loin with Pancetta & Oregano

There are many things you can do with a piece of pork that are delicious: cook it with apples and cider, slow roast it with tomatoes and beans italian style, or spice it up for pulled pork tacos. Endless opportunity. However, sometimes the simplest things are the best. Thats why Nigella's pork with pancetta and oregano is one of my all time favourite roasts. There is little else you can do that ticks all the boxes.    

And unlike a lot of other recipes, you still get the best bit: crackling!

• 1.5kg boneless pork loin
• 2 cloves garlic
• bunch fresh oregano
• 100g pancetta/proscuitto/parma ham, thinly sliced
• 1/4 tsp dried chilli flakes (optional)
• 1 onion
• olive oil
• 60ml dry white vermouth (or dry white wine)
• 60ml boiling water

If buying from a butcher, ask them if they could cut off the rind (leaving a layer of fat) and butterfly (Nigella says: 'open up like a book') the pork for you as you'd like to stuff it. Make sure you bring the rind home for crackling!

If you are buying from a supermarket, you will have to do this yourself, but I assure you its simple enough though a little fiddly. Find a piece thats roughly 1.5kg, and when you get it home cut off the strings and using a sharp knife cut off the rind leaving a layer of fat to keep it moist. Go slow and steady, with short strokes of the knife along the cut line rather than trying to saw through it all at once. Set the rind aside and set to work butterflying the meat. There is no art to this and you will see where you should be cutting on the meat (though there is no right or wrong really) to make it open out "like a book". Lay it out with the thick side of the loin on the left (or right if you are left-handed) and using the same short, sharp motions cut through the thick section so you can lay it out flat.  

These next steps are for all.

Preheat the oven to 200C. Take your pork and lay it out. Mince the garlic and spread over the pork, followed by leaves from the oregano and the pancetta. If using, sprinkle over the chilli flakes. Roll up the pork as tight as you can and tie with kitchen string. Again, there is no art to this (well, there is, but its a bit of a lost art and there really is no necessity to tie it up properly as the butcher does). Make a knot at 3-4cm intervals.

Cut the onion (skin on) into thick slices - I cut it in whole rounds rather than wedges - and lay in a large baking dish. Add some oregano leaves, then sit the pork on top. Drizzle with a little olive oil.

Cook for 1 hour 30 minutes (more or less depending on the size of your pork). A meat thermometer should read 71-75C. 

Once done, remove from the oven to a heat-proof surface. Lift out the pork and leave to rest. Add the boiling water and vermouth/wine to the tray, scraping about to dislodge anything and combine to make your 'gravy'. 

To serve, slice the pork thickly (discarding the string) and drizzle over some gravy. Nigella recommends serving this on a bed of rocket leaves with green beans and creamy semolina/polenta/mashed potato. I like the potato, especially when its mashed with mascarpone, for this. Though feel free to serve alongside traditional roast vege. No one could be disappointed either way. 

      

Nigella Challenge: Blueberry Muffins

You can't go past a good muffin. But the thing is, a good muffin is hard to find. Those giant, mass-produced, fat and sugar laden cafe staples are always disappointing. And really, there is no excuse, because a muffin is the easiest thing to make and they're on the healthier end of the baked goods spectrum (lack of butter, half the sugar of biscuits, etc...). Basically, it is not hard to make a good muffin.

Be warned, these look nothing like the giant cafe ones (though you could invest in a Texan muffin tin and adjust your cooking times) but they taste far superior. These are best fresh out of the oven, but they keep reasonably well for a few days in an airtight container (a few seconds in the microwave will warm them again if you like).

I also suggest you use fresh blueberries when they're in season (indeed, any berry in season or a mixture, as this is a great base muffin recipe), but frozen would do just fine. This isn't too extravagant as they only use 1-2 punnets. If you use frozen, don't defrost them before adding to the batter or you'll end up with green-hued muffins. I have made a gluten free version of these with great success too, but depending on the flour you use you made need to add a little more or less, so tread carefully.

Lastly, the most important thing for a great muffin is not to over mix. The idea is to just combine the ingredients - there will be lumps! Over mixing is what makes a muffin tough.

• 75g butter, melted
• 1 1/3 cups plain flour
• 1/2 tsp bicarb soda
• 2 tsp baking powder
• 1/3 cup caster sugar
• 200ml buttermilk (OR 100g plain yoghurt and 100ml milk)
• 1 egg
• 200g blueberries

Preheat oven to 200C and line a 12-hole muffin tin with paper cases or grease well.

Combine dry ingredients in a bowl. In a jug, combine the wet ingredients. Pour this into the dry ingredients and gently mix. Add the blueberries, mixing until just combined (remember - too much, and you'll have a tough muffin).

Divide mixture among muffin tin (an ice cream scoop is handy, other wise the old spoon and spatula combo). Bake for 20 minutes until risen and golden.

You could eat these lathered with butter and jam for breakfast or brunch (its delicious) or enjoy them as are, warm or cool. As for variations, I've made a blackberry and apple version, and the cafe classic raspberry and white chocolate. 

Italian Slow Roasted Pork & Beans

To put it simply, this is an incredible dish. Just amazing. It is hearty, satisfying and so full of flavour you'll wonder why you've been eating pork any other way. What makes it stand above other slow-roast or stewed dishes is that for all its hearty-ness and deep colour, it is fresh and light.

Its cheap too: cheap cut of pork, things from tins, and nothing unfamiliar. I found this recipe in the free Coles magazine of all places  and now I always grab a copy - I've discovered a few hidden gems.

This is exactly what I want to eat on a cold Sunday night. The oven being on all day is the perfect excuse not to have to do anything, and just enjoy a leisurely day.

• 1tbsp olive oil
• 1.5kg boneless pork shoulder/forequarter 
• 100g bacon/speck, diced
• 1 onion, sliced
• 3 garlic cloves, sliced
• 2 tins crushed tomatoes
• 1 cup red wine
• 1 cup chicken stock
• 1 tsp fennel seeds
• 1 tsp smoked paprika
• 2 tins cannellini beans (or other white bean)
• 2 tsbp parsley, chopped

Preheat your oven to 180C (or 160C fan-forced).

In a baking dish that can go be used on the stovetop and in the oven (I used a cast iron casserole), heat the oil. Season the pork and brown well on each side. Transfer to a plate. You can remove the rind if you like for crackling, but this may mean you need to re-tie your pork roll. If you do, leave a generous layer of fat as this is important for keeping it moist while cooking.

In the same dish, cook the bacon, onion and garlic until caramelised. Add the tomatoes, stock and wine. Bring to the boil. Sprinkle the pork with the spices and add to the baking dish. Cover the dish with foil and and roast for 2-3 hours (basting occasionally) until the pork is tender and falls apart easily. Shred the pork and return the baking dish to the stovetop. Add the beans, and cook until heated through. The sauce should also be nice and thick by this point, but if it is too thick add more stock to loosen it.

Sprinkle with parsley, and serve with steamed leafy greens like spinach or kale and warmed bread rolls.

Nigella Challenge: Snickerdoodles

These are an unassuming biscuit, but don't underestimate them. They taste like delicious cinnamon doughnuts. What's not to like? Nigella even  calls them "oven-baked doughnuts".

I always find myself drawn to baked goods that don't look like much, but you discover they're are the tastiest little morsels once you've eaten them. They become my little secret, and nobody else will give them a try, so more for me! I have a great jam-topped sponge recipe that does the same - I won over an initially unimpressed university class with it. I've made these little biscuits a few times now too (they're very quick, easy and even a badly stocked pantry probably has the ingredients!) and they always manage to disappear at a rapid rate.

They're golden, crumbly and go very well with a nice cup of tea - so they tick all my boxes when it comes to biscuits.

• 250g plain flour
• 1/2 tsp nutmeg
• 3/4 tsp baking powder
• 125g butter, softened 
• 100g caster sugar, plus 2 tbsp for rolling
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp cinnamon

Preheat your oven to 180C and line 2 large baking sheets.

Combine the flour, nutmeg and baking powder in a bowl, and then set it aside. 

Cream the butter and 100g sugar until pale in an electric mixer. Add the egg and vanilla. Turn your mixer down (to avoid a flour mushroom cloud) and gradually add the flour mixture. 

Combine the 2 tbsp sugar and cinnamon on a small plate. Roll teaspoonfuls of the dough (roughly the size of a walnut) into balls, and then roll it in the cinnamon sugar. Place them on the baking sheets. No need to flatten them at all - you want them as nice little domes once baked. 

Bake for 15 minutes, until lighlty golden brown. Remove to wire racks to cool. They will still be a little soft, but like all biscuits they firm up as they cool. 

As a variation, Nigella suggests replacing 25g flour with cocoa to may "chocodoodles". This sounds delicious, but I am yet to attempt them. Have a go and let me know if anyone does. 

Nigella Challenge: Sweet & Salty Peanut Biscuits

I can't actually eat these, and to be honest, I'm not tempted - but all reports point to them being delicious. That perfect combination of sweet and salty that's made salted caramel the current food-de-jour that seems to be staying the distance. What is it about that combination? Is it as simple as its ability to satisfy all our "bad" food cravings? Whatever it is, I've jumped wholeheartedly on the bandwagon!

Nigella actually refers to these as her favourite biscuits - i kid you not. She likes them as the bread in an ice-cream sandwich. She also presses the importance of using vegetable shortening (I used copha) to give them lightness, and I certainly agree.

I am harbouring ambitions to make a cashew version of these to explore further their possibilities.

• 75g brown sugar, plus extra for sprinkling
• 100g unsalted butter, softened
• 50g vegetable shortening, at room temperature
• 1 egg
• 1 tsp vanilla extract
• 175g self-raising flour
• 125g salted peanuts

Preheat oven 190C. Line 2 large baking sheets.
In the large bowl of an electric mixer combine the sugar, butter, shortening, egg and vanilla. You aren't creaming this, merely combining. You could do this with a wooden spoon, but the mixer makes it far easier (it is much easier to do this next step with a spoon however). Add the flour and nuts, mixing well to combine.
Drop teaspoonfuls of the dough onto the trays about 5cm apart.
Now this is the most complicated step: oil the bottom of a glass and dip into the extra brown sugar. Press this down on the dough to flatten the tops.
Bake 8-10 mins. Cool on a wire rack (if you can resist the temptation).

 

Lemon Slice

This slice is perfection. The perfect treat for anytime of the day, and a total crowd pleaser. I've had to put my boyfriend on rations... To top it off its pretty simple too. Ticks all my boxes! So, thank you Donna Hay for bringing it to my attention.

I fancy a grapefruit version of this might go down a treat as well, or a mixed citrus (lemon and lime perhaps?). I'll get back to you!

(Oh, and yes - that whisk is a carrot! Its from Urban Outfitters.)

[base]

• 1 cup caster sugar
• 1 cup desiccated coconut
• 2 cups plain flour
• 200g butter, melted

[filling]

• 4 eggs
• 2 egg yolks
• 2 cups caster sugar
• ⅓ cup plain flour
• 1 tbsp. lemon zest (approx. 1 lemon)
• 1 cup lemon juice (approx. 2 lemons)

Preheat oven 180°C. Line 20x30cm baking tray.

Mix sugar, coconut, flour and butter in a bowl until it resembles breadcrumbs. Press into tin, smoothing with the back of a metal spoon. Bake 15-20 mins until golden.

Whisk eggs and yolks together in a large jug. Add sugar, flour, lemon rind and juice. Whisk until smooth. Pour the filling over the cooked base.

Reduce oven to 160°C. Cook slice for a further 25-30 minutes until filling is just set (not wobbly anymore). Chill 1-2 hours. The base is VERY hard, so leave to soften 5 minutes before cutting.

Dust with icing sugar if you like to make it look all pretty. 

Easy Caramel Walnut Cake

Fancy a cake thats decadent, but still afternoon/morning tea appropriate? Well I have found it! This caramel walnut cake is a doddle to mix up, and I'd say I would always have these ingredients on hand. If not, its just a quick dash to the local shops.

Let's get started...

[cake]

• 1 cup, firmly packed brown sugar
• 100g butter
• 100ml milk
• 1 egg, lightly beaten
• 3/4 cup walnuts, chopped
• 1 cup self-raising flour

 [buttercream]

• 100g butter, softened
• 1/3 cup golden syrup
• 3/4 cup icing sugar, sifted

Preheat oven to 170C. Line a 10cm x 20cm loaf tin with baking paper. 

Place the sugar, butter and milk in a saucepan over medium-low heat. Stir it until the butter melts, then remove from heat. Mix in the egg and nuts with a wooden spoon or sturdy spatula. Add the flour, and stir gently to just combined. 

Pour into the tin and bake for 30-35 minutes. It will be golden brown and slightly sunken in the middle, plus a skewer should come out clean when done. Stand for 5 minutes on a wire rack before turning out of the tin. Leave it on the rack, covered with a tea towel, until completely cool.

Once it's cool, get on with the butter cream. In a electric mixer, beat the butter and golden syrup on medium-high speed until pale and creamy. Turn the mixer down and add the icing sugar bit by bit to avoid a mushroom cloud of powder. Once combined, turn the mixer back up and beat until creamy. All up, the beating should take about 5 minutes. Spread the buttercream over the cooled cake and serve in generous slices. 

Don't keep this cake in the fridge (it ruins the nice crumbly texture), but in an airtight container for about 2-3 days. Good luck getting it to last that long!

Nigella Challenge: Jam Doughnut Muffins

These go down a treat every time I make them. They're such unassuming little morsels.

I do prefer these in their mini form. This is a personal preference (who doesn't like cute, small food though?) and

From the 'Childrens' chapter in How to be a Domestic Goddess I bring you the ultimate sugary delight. Soft cake and sweet jam, rolled in buttery-sugar. And only 30 minutes making time (including baking!).

• 125ml milk
• 85ml vegetable oil (not olive - I used rice bran)
• 1 egg
• 1/2 tsp vanilla extract
• 200g self-raising flour
• 100g caster sugar
• 12 tsp strawberry jam (you could use another berry if you prefer, or try out Nutella or peanut butter)
• 100g unsalted butter 
• 150g caster sugar 
• 1 tsp cinnamon (optional)

Preheat oven to 190C. Line a 24-hole mini muffin tin with patty cases or grease a 12-whole ordinary muffin tin. If you make mini muffins, you'll get about a tray and half total, so put your extra batter to the side while you do the first batch (to completion - rolling in sugar as well).

Place flour and caster sugar in a bowl. In another bowl/jug, whisk together milk, oil, egg, and vanilla using a fork. Pour the liquid into the dry ingredients and gently fold together. Don't over mix or you'll end up with a tough muffin.

Half fill each muffin hole with batter, then spoon in 1/2 a teaspoon of jam (use a full teaspoon for the bigger muffins). Top with more batter. There's no need to be exact with the jam here - you can add more or less if you really wanted too. You could even leave it out if its not your thing.

Bake for 15-20 minutes - depending on you oven, both sized muffins could take anywhere in this time frame. My experience has been about 15 for mini ones, and 20 for the big ones. Just keep an eye on it as they turn quickly.

While they're baking, get on with melting the butter. Pour it into a small bowl to make the next step easier. In another small bowl place your white sugar. I like pasta plates as they're quite shallow which makes them easy to get into.

When they muffins are done, and while they're still hot, take each and roll the top in the melted butter and then in the sugar. Place on a rack to cool. If you made the bigger version, cover the whole muffin in butter and then roll in the sugar.

These are best eaten hot, but that doesn't seem to deter anyone from hooking in once they've cooled. They actually travel quite well. I couldn't recommend them any further except to tell you that I ate about 1/4 of them before they even made it to the cooling rack!

The Weekly Digest #28

1. Prize winning books by women you need to read NOW!
2. How much of a book addict are you? Buzzfeed has the answer! Let me know what you all get (I ticked 43 boxes - so basically I have a problem...)
3. The newest Time magazine with Beyonce leading the 41 other women mentioned (think designer Pheobe Philo, Hilary Clinton, Natalie Massenet aka Ms Net-A-Porter and Miley) as the world's most influential people. What's great though (and why you should get a copy) is that each bio was written by a close friend of the entrant. Sheryl Sandberg wrote on Beyonce, Stella McCartney wrote on Philo and J.Crew's Jenna Lyons wrote about Massenet. And that's just for starters. 
4. Brooklyn based Helen Levi's wonderful ceramics. The pitcher and mug sets are top of my list
5. A little while ago Book Depository released their list of the 100 best books ever, and now they've released the top 100 as voted by their customers. Check it out - you never know what you may find.
6. Olivia Burton watches. Just perfect. 
7. These recipes for strawberries from Saveur. How I wish they were in season, but alas, I'll just pin them for later.
8. Gorman's winter harvest quilt needs no explaining.

Pork Meatballs with Noodles

I haven't done a savoury recipe here in awhile, and these are just yum. So I had to share! Its basically taking your stir-fry, and upping the game. But, its really no harder. Think of this as the stir-fry you can serve other people. Basic enough that things won't get out of hand, a little more elegant (as is things often are with Donna Hay recipes) and just enough effort that your dinner guests will be impressed.

There may be a little extra washing up to do, but trust me, its worth the effort to make something pretty simple a little more adventurous.

What's also good is that you can downsize or upsize the recipe for however many you need to feed. The recipe as is serves four (or three if someone's a really big eater).

• 450g asian-style noodles (I used vermicelli, but anything dried or fresh will do)
• 500g pork mince*
• 1/4 cup breadcrumbs
• 2 tbsp grated ginger
• 1/4 cup hoisin sauce
• 1/2 cup sesame seeds
• 2 tbsp vegetable oil (not olive if you can help it)
• 1 tsp sesame oil
• 3 cloves garlic, crushed
• 3 chillies, seeds removed & sliced (OPTIONAL)
• 1/4 cup oyster or soy sauce
• 1/4 cup chicken stock
• 1/2 cup coriander leaves

*cheat and use the same weight in sausages, just removing the casing and leaving out the breadcrumbs if you like

Cook the noodles according to the packet & set them aside.

Combine the pork (or sausage mince), crumbs, ginger and hoisin in a bowl. Mix well to combine, preferably using your hands. Then shape tablespoonfuls of the mix into balls and roll in sesame seeds. Set the aside on a plate until you're ready to cook.

Heat the vegetable oil in a large fry pan over medium heat. Cook the meatballs 6-8 minutes on each side. The sesame seeds should be nice and crispy and the meat cooked through. Set aside.

Give the pan a quick wipe with some paper towel and then add the sesame oil, garlic and optional chilli. Cook until fragrant (about 2 mins). Add the remaining ingredients, tossing to combine and heat the noodles.

Serve in bowls sprinkled with a few extra sesame seeds and coriander leaves for added pizazz.

You could easily add vegetables to this - I'd start with any Asian greens, or even just some spinach/silverbeet/kale/etc. Experiment - go wild!

Adapted from Donna Hay's 'Simple Dinners'.

The Weekly Digest #25

1. Easter is coming around again (I know!), and I have just discovered a genius idea: hot cross bun loaf! I like mine toasted, but those buns are hard to fit in a toaster so this could be my new favourite thing.
2. These simple-as guide for boiling the perfect egg from bon appetit. For something so simple, its incredibly difficult.
3. DIY painted pots. Because sometimes terracotta is just so drab. 
4. And this idea from E.A.T. blog for reusing olive oil tins. I've always cut out the top, but this is genius. 
5. Brownies with stuff swirled through them. I made a batch with dulce de leche from the latest Delicious magazine, but these goats cheese & raspberry ones look amazing. Or you could just bung in some chunks of mars bar...

Nigella Challenge: Baby Bundts

These are adorable. And luscious. These are perfect for any occasion. I'd love them as part of an afternoon tea spread, but they make an easy snack as well. They are just very pretty all laid out together.

If you don't have a mini Bundt tray and don't want to invest (and if you do, make it a very good non-stick one), you can make them in ordinary muffin tins. I did the first time I made them, and just needed to thicken the icing. On another note, these age very well. If anything, they get better! Rather than going dry and stale, they stay wonderfully moist.

As for variations, its citrus, so all can be used fairly interchangeably and a little blending is definitely possible.

These are nothing fancy, but you could easily convince people they are

• 125ml natural yoghurt
• 75g butter, melted
• 2 eggs
• zest of 1 lemon
• 150g plain flour
• 1/2 tsp bicarb soda
• 125g caster sugar
• 200g icing sugar
• juice of 1 lemon

Preheat the oven to 170C. Grease your tray by with an oil spray or brush on melted butter with a pastry brush.

In a measuring jug, combine yoghurt, butter, eggs and lemon zest. Set aside.

In a large bowl, combine the flour, caster sugar and bicarb. Mix in the wet ingredients.

Carefully spoon into your tray, trying not to spill any on the edges. Bake them for 20-30 minutes. The timing will depend on the size of your moulds - mine are 12-hole and only need 20-25 minutes, but Nigella used a 6-hole tray and suggests up to 30 minutes cooking time. Even if you over cook a little, they shouldn't dry out thanks to the yoghurt.

When done, cool in the tin for 10 minutes before turning out onto a wire rack. 

For the icing, combine the icing sugar and lemon juice in a jug. With the cakes on the wire rack or on a plate (depends if you want to see the hole in the middle or not - on the rack the icing will drip through), pour over the icing. Leave to set.

I stored in an airtight container for a few days out of the fridge as I didn't want the icing to set solid. It stays a soft-set this way.

 

Mini Fruit Pies

Pastry is not as daunting as you think. Well, a simple shortcrust isn't. I've never attempted a puff and I suspicions I never will.

These little pies are very basic and you could use any number of fillings. Stewed apples, pears, berries, rhubarb and strawberry, a great variety of stone fruit... The combinations are limited only by your imagination. These ones are nectarine though from a jar I had sitting about in the cupboard.

I apologise for the lack of precise measurements, but in a way that's really the point of the recipe.

• 2 cups plain flour
• 1 tsp caster sugar
• 3 tbsp margarine/soft butter
• squeeze lemon juice
• cold water
• 1 large jar/tin of stewed fruit
• 1 packet good quality puff pastry

Rub together flour and margarine with fingertips to form crumbs. Add squeeze of lemon to cup of water. Add a little water at a time until it comes together to form a soft dough. Knead lightly then roll out to 5mm thick.

For mini pies cut 10cm circles and slit to middle. Fit into muffin tins and blind bake (I used patty cases filled with my pie weights) at 180C for 10-15 minutes till cooked through and pale golden. 

For the pie filling, spoon in a generous tablespoon of stewed fruit (homemade or bought).

I used store bought puff pastry for the lids cut into 7cm circles (pricked with a fork in the centre) and fitted over the top. Bake for 10-15 mins until puffed up and golden. Doesn't matter if the juices come through a bit, they go all lovely and caramelised. 

Serve warm with a scoop of vanilla ice-cream. Perfection.

Nigella Challenge: Lemon-Raspberry Muffins

These are a great muffin to have in your repertoire. So versatile. The first time I made them I made them as mini muffins and they were perfect. You can be a little creative with the flavours by mix-and-matching the citrus and berries. I'd like to try orange and blackberry or blueberry, and grapefruit and raspberry might be nice.

These are a rather elegant muffin, even more so when shrunken. They look quite delicate - all buttery cake crowned with bright red berry. So make them if you aren't the best baker but need to impress at some social gathering.

A note, fresh berries look the prettiest (especially if making mini muffins) but frozen ones taste just fine and are much less expensive and more convenient. I'd say I'd be able to whip up a version of these at a moments notice with ease.

• 60g butter
• 200g plain flour
• 2 tsp baking powder
• 1/2 tsp bicarb soda
• 150g caster sugar
• 1 lemon, juice and zest
• approx. 120ml milk
• 1 egg
• 150g raspberries (or enough to top each mini muffin)

Preheat the oven to 200C. Line a muffin tray with paper cases or grease very well.

Melt butter in microwave and set aside to cool. 

Combine dry ingredients and lemon zest in a large bowl. In a measuring jug, add the lemon juice and enough milk to come to the 200ml mark. (This is a little odd I know, but its about how juicy your lemon is really) If it curdles, don't worry. Beat the egg and butter into the jug.

Pour wet into dry and stir briefly to combine. Remember, over mixing makes a tough muffin. The flour should be amalgamated but it should still appear lumpy. For full size muffins, add the raspberries now.

Spoon evenly into muffin tins. For mini muffins, pop a raspberry on top of each muffin.

Bake for 25 minutes, until golden and tops spring back when touched.

Leave to cool on a wire rack for 10-15 minutes if you'd like to eat them hot. Otherwise, cool on the wire rack completely and then store in an airtight container out of the fridge (I find muffins go a bit tough when refrigerated).

Impossible Quiche

So there's this thing called impossible quiche my Mum always makes, and it's an old recipe of my Grandma's which I have (and thus one of my treasured possessions as it's her original hand-written one). Well I've gone and proved everyone wrong, because it's totally possible! Mine is a slight variation though as I kind of didn't realise I had the actual recipe. But then maybe thats what makes it impossible... it's a trick recipe!

• 1 rasher bacon, diced (fat trimmed - health kick remember)
• 1/4 onion, finely chopped
• 1 clove garlic, minced
• 1 cup baby spinach leaves, chopped roughly
• handful fresh basil, chopped  
• sprig rosemary
• black pepper
• 4 eggs
• 1 cup milk
• 1/4 cup grated tasty cheese
• 2 tbsp plain flour (I used wholemeal)

Preheat oven to 200C.

Fry bacon, onion and garlic in a dash of oil until the bacon is just crispy and  the onion translucent.

Whisk egg and milk until well combined. Whisk in flour. Add bacon mix, spinach, herbs, cheese and season with pepper. Whisk to combine and pour into a baking dish (or pie dish). Sprinkle with a little extra cheese and season. 

Bake for 20 minutes, until golden.

The flour will sink to the bottom and form a thin little base. You can add more flour if you want (Grandma's recipe uses 3/4 cup). It's the best lunch! We all get a little sick of sandwiches and salad sometimes. Feel free to jazz it up with different vege and herbs. Roast pumpkin, zucchini, kale, corn, asparagus, beetroot... Whatever really. Use the herbs you have to hand. Actually, this recipe is just about using what you have: I always have eggs, some dairy and flour so the rest is a mystery!