“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Sunday, 27 September 2009
One of the more popular pub lunches over here in the UK is the delicious Ploughman's Lunch. Generally comprised of a buttered crusty loaf, accompanied with Pickle (usually Branstons or a Chutney) slabs of cheddar cheese, and generally some salad leaves on the side, it has become somewhat of a cultural icon over here.
It is really rather good.
Cheese and crusty buttered bread . . . yummy.
Cheese and pickle . . . delicious
Cheese and crusty buttered bread and pickle together . . . scrumdiddlyumptious!!!
I thought I would go a bit further and combine all the tasty flavours in one delightful little muffin.
I was feeling rather inspired.
My pickle of choice . . . a tasty Apricot and Ginger chutney. These rock! (If I don't say so myself!)
I just love ordering a ploughman's lunch when we go to the pub. A tasty hunk of good cheese, along with some chutney or pickle and salad leaves . . . simple and yet extremely delicious. Here is a tasty muffin that combines all the wonderful flavours of a ploughman's lunch into one scrumptious little parcel. Perfect for a packed lunch!
2 ounces butter, melted
1 large egg
250ml of milk
1 tsp English Mustard
3 TBS chutney or French mustard
( I like to use an apricot and ginger chutney)
6 ounces strong cheddar cheese, grated and divided
1 TBS baking powder
11 ounces plain flour
Pre-heat the oven to 190*C/375*F. Butter a 12 hole muffin tin very well. Set aside.
Combine the butter, egg, milk, mustard and chutney in a beaker. Sift the flour, baking powder and salt into a bowl. Stir in the 5 ounces of the cheese. Add the wet ingredients all at once. Combine only until just mixed. Spoon into the prepared muffin cups. Sprinkle the remaining ounce of cheese evenly over top. Bake for 15 to 20 minutes until well risen and firm. Leave in the pan to cool for several minutes before loosening and placing on a wire rack to finish cooling. Serve warm for a real taste treat. These are also very good cold for lunch.