Friday, November 2, 2012

Australian bread, green tomatoes muffins and blackberry jam

   He stayed in bed while I baked. It made me feel good, especially because it turned out acceptable. My first trial hadn't been so good. The day before I had also made some specials muffins. Our last green tomatoes were waiting to be used before it was too late. Food from Southern US inspired me.  Green tomatoes muffins with a twist of whisky.

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
2 eggs
200 g green tomatoes
100g sultanas
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.

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