Gordon Ramsay’s Pear and Crunchy Granola Muffins
I’m going to put it out there and say my last breakfast on this earth would be a delicious hot out of the oven muffin (plus a cappuccino with extra chocolate on top). Muffin ingredient combinations are endless, but my all time favourite combo would have to be blueberry and ricotta. A couple of my muffin mantras: adding chocolate isn’t always best and muffins you see sporting the typical processed shiny glaze are rarely worth the calorie intake! I’m always in the market for great muffin recipes, and this effort by Gordon Ramsay that my Mum recently found and made certainly hits the mark. So get baking and you won’t be disappointed!
Ingredients: 300g self-raising flour, 1 tsp baking powder, 1 tsp ground cinnamon, pinch of salt, 125g muscovado sugar, 250ml full cream milk, 2 eggs beaten, 100g butter, 2 small ripe pears (cut into small pieces) & 100g crunchy granola of your choice.
Method:
- Preheat oven to 180 degrees Celsius and line 16 muffin trays.
- Sift four, baking powder, cinnamon and salt into a large bowl and then stir in the sugar.
- Whisk the milk, eggs and butter together in a large jug and then pour into the dry ingredients and mix well. Stir in the pears and half the granola.
- Spoon the batter into the muffin cases and sprinkle the top of each one with the remaining granola.
- Bake for 25-30 mins. Leave to cool for 5 minutes before tucking in!
Spaghetti Marinara
Another last meal in my books. If you love seafood, adding it to pasta is the ultimate combination. Make sure you use lovely fresh seafood (we opted for a mix from our local fish shop over the supermarket variety). The dish is super simple; in the time the spaghetti takes to cook you can have the seafood mix ready, combine and voilá. We served it with a lovely Provencal Rosé and it was fresh, yet comforting and moreish. It makes me want for the seaside towns of France and Italy. Or just to be on holidays really!
Ingredients: EVOO, 2 cloves garlic crushed, ½ chilli finely chopped, 400g mixed seafood, 250g spaghetti, 1 cup of peas, ½ punnet cherry tomatoes, lemon (zest and juice), flat leaf parsley and dill. (Serves 2)
Method:
- Bring a large pan of salted boiling water to the boil and cook the spaghetti until al dente.
- Heat a glug of olive oil in a pan; add garlic and chilli; once aromatic add the seafood mix and zest of half a lemon.
- When you think the seafood is about halfway there, add the cherry tomatoes, peas and half the parsley and dill.
- When the pasta is ready, drain and add to the seafood mix.
- Add the extra herbs, a big squeeze of lemon, salt and pepper and serve!
Enjoy! Bri x
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