And we also had that fabulous jam that Jakob made last week after having gathered blackberries.
Tomatoes muffins recipe
250 g self-raising flour
2 teaspoon baking powder
150 g soft brown sugar
200 g green tomatoes
100 ml vegetable oil
50 ml scotch whisky
Sift the flour, the baking power and stir in the sugar. Add the sultanas and the tomatoes in small pieces (the tomatoes must be left with salt 10 minutes and then well rinsed). Beat the oil, the whiskey and the eggs together and add it. Combine well.
Spoon the mixture between the muffin cases and bake in an 160 ºC for 1 hour and fifteen minutes aprox.
The australian bread follows a recipe by Lorraine Pascal. You can watch the video here.