apple and chocolate muffins

I put this simple recipe together last Sunday when preparing a late brunch for the family. Instead of using chocolate chips or cocoa powder I used organic chocolate hazelnut spread. I only buy organic ones; I never buy Nutella or such brands. You can also use my home-made version if you have it, just make sure it's at room temperature before you start. The chocolate hazelnut spread makes the tops a bit crunchy. The muffins of course taste good and they are not too sweet. If you are allergic to nuts you can use coconut oil instead of the chocolate hazelnut spread and add some cocoa powder or organic chocolate chips. If you use regular baking powder you'll only need one teaspoon.

APPLE AND CHOCOLATE MUFFINS

INGREDIENTS

• 200 g spelt flour (1½ cup)
• 2 teaspoons gluten free baking powder
• ½ teaspoon fine sea salt
• 1 large egg, free-range/organic
  
• 100 g raw cane sugar (½ cup)
• 3 tablespoons organic chocolate hazelnut spread
• 2 red apples (not too big), peeled and grated coarsely

METHOD

1. In a medium bowl, combine the spelt flour, baking powder and salt. Set aside
2. In a large bowl, combine the egg and sugar
3. Peel the apples and remove the seeds. Grate the apples using a coarse grater
4. Add the grated apples and the chocolate hazelnut spread into the large bowl with the wet ingredients and mix with a spatula
5. Add the dry ingredients and mix gently. Make sure not to stir, the texture of the dough should be light
6. Lightly grease a silicon muffin pan with some coconut oil and fill each muffin cup about two-thirds to the rim (makes 12 muffins)
7. Bake at 200°C/400°F/gas 6 for 23-27 minutes
8. Remove the muffins from the oven and allow them to cool in the tins for about 5 minutes before transferring to a wire rack

brussels sprouts w/chestnuts, bacon and parsley

I think I can say for sure that this recipe is the only one you will ever see on this blog that contains bacon. I fully realise that it's not healthy food but Brussels sprout definitely is. A few years back, I was preparing for Christmas with the TV on in the background. Suddenly I recognised Nigella Lawson's voice. They were showing some Christmas cooking series and she was preparing a turkey meal. I quit what I was doing to watch the show. As we always serve turkey on Christmas Eve or Day, I was interested in ideas for side dishes. Before I knew it Nigella was mesmerising me with her Brussels sprouts with chestnuts, pancetta and parsley. She, of course, makes everything look so easy and when I tried her recipe it really was. As I couldn't get pancetta I simply used luxury bacon and I've used it ever since. This side dish has become a tradition in our home at Christmas and we serve it with almost all our fancy meals. Believe it or not, our children love it. I think those who dislike Brussels sprouts simply need to taste these by Nigella to change their minds. As I never use butter I skip it and I usually skip the Marsala wine, so I'm making it optional. I often use chopped cashew nuts instead of chestnuts; it simply depends on my mood. Sometimes I use only about 800 g of Brussels sprouts, especially if I'm making many side dishes. Here is my version of Nigella's recipe but the link above will take you to the original one. Below are some notes on the difference.

BRUSSELS SPROUTS WITH CHESTNUTS, BACON AND PARSLEY

INGREDIENTS

• 1 kg Brussels sprouts
• 1-2 tablespoons coconut oil
• 200 g luxury bacon, preferably organic/free-range
• 100-150 g vacuum-packed chestnuts or cashew nuts
• optional: 4 tablespoons Marsala wine (60 ml)
• 1 large handful of fresh parsley, chopped, divided
• freshly ground black pepper
• optional: sea salt

According to Nigella's recipe you should use 250 g of pancetta cut into 1.25 cm (0.50 inches) cubes, but I find 200 g enough. According to her you should also use about 225 g chestnuts but I only use 100-150 g. Sometimes I use more; it sort of depends on what other side dishes I'm serving with the meal. There is no sea salt in Nigella's recipe, except that she boils the Brussels sprouts in salted water, but I like to sprinkle some on top.

METHOD

1. Slice the bottoms off the Brussels sprouts, cutting a cross on the base as you go. Place the Brussels sprouts into a large saucepan of salted boiling water and cook them for 5 minutes, or until they are tender but still retain a bit of bite
2. While the Brussels sprouts are cooking, cut the slices of bacon but don't make them too small. If using cashew nuts instead of chestnuts, chop them in a food processor or with a knife
3. Remove the saucepan from the heat and drain the excess water. Allow the Brussels sprouts to sit in a colander until you use them (I like cutting them in half before adding them to the frying pan. If you have time I recommend it, but allow them to cool first)
4. Heat 1 tablespoon of coconut oil in a large clean saucepan or frying pan, add the cut slices of bacon and cook until they are crisp and golden-brown in colour, but not cooked to the point of having dried out
5. Add more coconut oil if you need to and add the chestnuts (or the already chopped cashew nuts). Use a wooden spoon or spatula and press down on the chestnuts to break them up into pieces. Once the chestnuts have been warmed through, turn the heat up and add the Marsala wine to the pan, if you use it, and cook until the mixture has reduced and thickened slightly
6. Add the Brussels sprouts and half the parsley to the saucepan and mix well (usually I add all the parsley to the saucepan or two-thirds)
7. Season with freshly ground black pepper and before serving, sprinkle some sea salt on top and the remaining chopped parsley

Rice and almond pudding (risalamande)

© Lisa Stefan | Books & Latte

Please find the rice and almond pudding (risalamande) recipe on my blog Books & Latte (follow the link).