shortbread and wisdom
I can highly recommend the recipe for 'Hazelnut and Burnt Butter Madeleines' in the September issue of Cuisine Magazine. They are delicious - with a subtle nut and butter flavour, crisp outside and soft cakey interior - YUM.
June's Cheese Muffins
Pre-heat oven to 220 degrees celcius
2 cups Self-raising flour
2 cups grated tasty cheese
1 1/4 cups milk
pinch of salt
Mix flour, cheese, salt together. Stir in milk to make wet, sticky dough.
Spoon mixture into 24 capacity mini-muffin tray.
Put an extra pinch of cheese on top of each muffin (this is essential for crunchy golden muffins)
Bake for 15 minutes.
Best eaten straight from the oven, and for extra decadence you can butter them warm (using real butter of course!).
Great with a pot of tea, or with a frosty cold lager on a hot afternoon.
There is an excellent pikelet recipe in Alexa Johnston's book, Ladies, A Plate. I may have already mentioned the handy cooking tip (in small print at the bottom of the page) of rubbing the hot pan with a cut potato, instead of using butter to cook the pikelets. We enjoyed a batch of pikelets yesterday afternoon with jam, cream and a fresh strawberry on top, accompanied by a crisp glass of bubbly.
Ladies, A Plate also provided me with three tasty shortbread options to parcel up as gifts from the kitchen. I chose the recipe by Alexa's mother Paula, which you can find on page 34-35:
The recipe makes about four dozen small shortbread, which I parcelled up in cellophane tied with green raffia. A few special people are going to receive a gift of a dozen shortbread along with an oracle box this year.
Shortbread and wisdom go together nicely, don't you think...