She is the best cook you can ever find. Watch out Ramsey and Oliver, you have got some very serious competition. My mum is the person who gave me the joy of beautiful meals in my childhood, and whenever I remember something today and I cook it it gives me the most pleasant feeling, that feeling of carelessness, innocence, childhood dreams and every-day discoveries. I told you food is so much more than just a source of energy!
And as she excels every day and posts the recipes in her blog I cannot describe to you how much I wish I had a super-fast-jet to fly over and have at least a tiny piece of those gorgeous dishes! It ties up my stomach in a knot when she tells me her plans for dinner. I am so jealous of the salted caramel ice cream her guests are going to enjoy tonight!
She is the one I can talk to about food for hours. She is the only one I can call and cry over a meal that has gone wrong and she will understand. She is the one who taught me all the little techniques, lets me decorate her cakes and little canapés and help her with dinner parties (it's the greatest privilege - no one else is allowed!!). She is the one I love to sit with looking through cooking books. She is the one who inspires me to try new things and not be afraid of long recipes and difficult descriptions.
So thank you, mum, for a gift of love for food, I love you!
Last time my mum and I were talking about muffins I told her how I don't like them, because I thought they're naturally to puffy and dry. And then she inspired me to try my own, and I found the perfect recipe! Now I consider these as my signature pudding/desert. Yayy!!
The recipe is adapted from this link. It makes 12 deliciously moist big muffins with a lovely slightly crunchy crust.
1/2 cup butter
1 cup caster sugar
1/4 cup brown sugar
a pinch of salt
3/4 cup buttermilk
2 cups plain flour
1 tsp baking powder
1 tsp baking soda
1 cup fresh blueberries
Preheat the oven to 190C, put the muffin cups into the muffin tin (or just butter the tin).
Cream the butter and sugars, add salt, one egg at a time and beat well between each addition. Add the buttermilk and beat to combine. In a separate bowl sift the floue, baking powder and soda. Create a well in the centre and pour the wet mixture to the dry and gently mix together, but don't overmix! Once done, add the blueberries and gently stir in without popping them.
Fill each muffin cup with around 3/4 of the way full. Bake for about 14-17 minutes or until edges are lightly browned and a toothpick inserted in the centre of a muffin come out clean. Let it cool in the tin for a few minutes before taking them out and serving/storing.