Food for my soul~

For where your treasure  is, there will your heart  be also.

Luke 12: 34

Health Muffin Recipe~

Health Muffins....from the Pasella Cookbook.....

Recipe...makes 12 large muffins.....

1/2 cup oil
2 extra large eggs
11/2 cups soft brown sugar
1tsp vanilla
1 cup milk
1 cup plain yogurt
3ml salt
12ml bicarb of soda
3 cups cake flour
1 cup oats
11/2 cup bran

Preheat the oven to 180deg c
grease 12 muffin pan
Beat tog oil, eggs, sugar, vanilla, milk, yogurt and salt.
Dissolve the bicarb in a little of the mixture and add.
Combine the dry ingreds and add the yogurt mixture and stir lightly 'til just mixed.
Fill the muffin pans 2/3way up. Bake for 20 mins. Leave to cool for 5min and turn out.
Hint...don't overmix the dough...this will keep it light.

Have a happy weekend!
Shel

Health Muffins ....comfort food ~♥

A tray of comfort for someone needing a great deal of TLC~♥

Just love the colours of these naartjies on the blue platter...........

This should do the trick......some hot chocolate to soothe......

I'm so late with this post but please won't you join me at Tablescape Thursday.....
I will post the recipe from the Pasella cookbook for the health muffins tomorrow.

Shel

Blueberry Friands and my garden of the blues~

Such a quick teatime treat!!

I found the recipe in the latest Food and Home....

Recipe~
120g castor sugar
1/4cup cake flour
100g ground almond
pinch of salt

120g melted butter beaten
3 large eggs, lightly beaten
100g blueberries, drained
icing sugar for dusting

Mix sugar with flour, almonds and salt.
Gradually fold in butter to the mixture, alternating with the eggs until you have a smooth batter.
Preheat oven to 180deg C
Pour the batter into a 6 hole friand tin..(I used the large size muffin tin)...until it comes 3/4 up to the top.
Spoon berries into the centre and bake 'til cooked, about 15-20 min.
Cool and dust with icing sugar...eat whilst fresh and warm!

And here are the blues in my garden....

My little piece of France....in my alley...

My corner for reflection....food for my soul....

 

Have a wonderful week...

Shel xx

Food for my Soul ~♥

Philippians 4:6-8

New International Version (NIV)

Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God.  And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus.

Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—
if anything is excellent or praiseworthy—think about such things.

My favourite passage in the Bible....
Thinking of you all!  ~♥
Shel

My mom's Jam Squares ~♥

Sweet, sweet childhood memories..my mom♥....whom I miss with all my heart, yellow roses, this teaset of hers.....

and her jam squares that no one could make like she could., melt in the mouth...........

Here is the recipe I found ....in her handwriting....thank goodness for recipe journals and notes and fond memories....

I love you so, my darling mom ♥ xx

♥♥♥Apricot Jam Squares♥♥♥....

115g Stork Margarine

1/2 cup sugar

1 egg beaten

2 cups of cake flour

1 tsp baking powder

5ml vanilla

Apricot Jam

Cream together the butter and sugar. Add the beaten egg and vanilla and mix 'til light and fluffy.

Add the flour and baking powder. Press half the dough in a swiss roll tin and freeze the other half for a few minutes until firm. Spread the jam over the dough in the tin and then grate the other half on top.

Bake at 190deg C for 25 to 30 minutes 'til golden. Cut into squares.

We woke to a misty morning today breathing in the smell of the sea...the sign that spring♥ is here and a very hot day is on it's way........

Indeed a beautiful day filled with sweet memories ♥♥♥.....

A keeper for my boys~ ♥♥

See you soon!

Shel ♥

Menu Ideas from Solomon ~ Week 5th September 2011

 A week of comfort ideas....

A lamb bredie.....

1kg Lamb knuckles
4 onions, sliced
2 cloves of fresh garlic, crushed
salt, pepper
2 sprigs of fresh thyme, chopped
2 sprigs of fresh rosemary, finely chopped
4 carrots, sliced thickly
4 celery fingers, sliced
6 potatoes, peeled and sliced in half
1 tablsp sugar
1 tablsp tomato paste
1 lt of beef stock
500ml good red wine


Brown onion, garlic and knuckles that have been dusted with flour in +-2 tablespoons olive oil. Add the carrots,celery, sugar, salt and pepper to taste. Then add the stock and the wine. Simmer slowly for 1 hour until the flavours come together. Add potatoes and tomato paste and adjust flavouring. Simmer a further half an hour. Serve.

  Roasted Butternut half moons!

1 butternut
5 rosemary twigs
olive oil
5 ginger bread biscuits, crushed
1/2 cup of almond slivers

Cut the butternut/pumpkin in wedges
Put the rosemary on a baking tray, rub the olive oil into the wedges of butternut and lay on top of the rosemary. Bake at 180deg C for 20 mins until cooked
Crush the ginger biscuits and sprinkle together with the almonds over the butternut and bake a further 5 minutes. Serve immediately.
Such a nice side dish for the bredie or a braai!

A fluffy Cheese Omlette

3 organic eggs
cheddar cheese
1 tablsp water
1 tablsp butter

Heat the butter in the pan
Whip the eggs together until creamy and add the water
Pour into the melted butter
Run a palette knife around the edges to loosen . Keep moving the egg around to ensure even cooking.
Add cheese to the one half.
Fold over, cook a further 30 sec.
Pop out onto a serving plate.....nothing better to startyour day with a slice of buttered toast! Yum!! 

Jaffles..........on the fire~

Carameilised Onion and Cheddar Jaffles
You can fill these with anything....from left over savoury mince, plain cheese and tomato, or as I like....
Caramelise some onions with a dash of balsamic and brown sugar until soft and brown.
Fill the bread with a generous helping of cheddar cheese.... you could even try a wheel of camembert with the onion......all ways....an absolute crowd pleaser!

A South African Croque Monsieur
8 slices of white bread...like a large french shape...buttered
For the White Sauce
2 tablsp butter
2 tablsp cake flour
1/2 cup of milk
2 tablesp wholegrain mustard
1 cup of grated gruyere cheese

For the filling.
1 cup of gruyere cheese, grated
some sage leaves (I used only because I have in my garden
some thinly sliced biltong...but you can use black forest ham

Make the white sauce by melting the butter, add flour, mustard and cook out for about 2 mins. Add the milk and incorporate. Then add the gruyere and cook until melted. Add salt and pepper to taste.
Put the cheese, sage, biltong on 4 slices of bread on the unbuttered sides. Put a big scoop of the cheese sauce in the middle of each. Then place the other slice of bread on top.
Melt 4 tablespoons of butter in a pan. Fry the bread on all sides until golden brown and the cheese starts to ooze!!!
You could even top it with a soft fried egg....

Bean Soup
1 onion finely diced
2 leeks chopped
2 potatoes diced (nice large ones)
2 carrots sliced
200g of beef shin (bone in)
3 tablespoons parsley
chopped celery, washed and including the leaves
1 410g tinned tomatoes
2 tins of kidney beans
2 litres of chicken stock
parmessan shavings for the top

Heat oil, fry meat and vegetables for a few minutes until nicely brown.
Add the tinned tomatoes, chicken stock and beans and bring to the boil. Simmer for about 1 1/2 hours.
Taste and adjust flavouring. Serve with parmessan shavings and croutons....(Woolies have excellent flavoured ones!)

Enjoy your week!
Shel

I'm linking to Stonegable's "On the Menu Monday"
 I trust all our American bloggers are having a wonderful Labour Day...

Food for my soul~

With faith, all things are possible.........just believe and trust in Him!

Styling a wedding!

It's the 1st day of Spring and I'm feeling rather.......  flattered............I'm styling a wedding in beautiful Port Elizabeth!!

  

So please forgive me if I'm missing for a while or don't answer all my calls......it's taking up a wee bit of my time......but it's a dream come true......so fingers crossed and thank you to all you beautiful bloggers that inspire me!!!!

Shel