Thursday 26 November 2020

Bonus Home Day - YAY!

Some of you who have been visiting my blog for a while know that, apart from my pattern design business, I have a day job four half days a week. I call it my "grown up" job because I have to be on someone else's timetable & it involves a certain amount of responsibility. I like my grown up job ... Most days. 😜 But there is nothing quite as enjoyable as a day at home on a usually-scheduled work day, when you have the freedom to set your own schedule. That's me today. 😁

I've had a bit of a sleep in, did a bit of tidying/cleaning, had a cuppa with a lovely friend & her gorgeous granddaughter & I'm now feeling like I have the energy & concentration (that's the bit that goes missing when I'm tired or stressed! 😜) to tackle some Christmas sewing. But first, I think I need to fuel up with something yummy for lunch ... & I thought I'd share my new fave lunch recipe with you. 😁 I struggle to find a good balance between yummy & healthy for lunch options ... It's often mid afternoon by the time I have a chance to eat, so I'm VERY hungry & want something quick to prepare. Why is it that so many 'quick' food options aren't as healthy for us?! 😜 I'm also a savoury-craving gal, as opposed to sweets. So on the weekend I experimented a bit with some flavours & healthy ingredients & came up with a delicious & pretty healthy savoury muffin recipe ...

MMMMMMMMM! Cheese & Chorizo Savoury Muffins. 😍 They're made with wholemeal flour (which you could switch for GF flour), almond milk & olive oil with flavoursome chorizo, chutney, tasty cheese, halloumi cheese, onion, mushrooms & herbs to make your tastebuds dance. πŸ˜‰ I'm a bit naughty & serve mine with a favourite chutney & dollop of sour cream, but they'd be great with a ewe-gurt or labneh. They're DEEEEEEE-LICIOUS straight out of the oven, but almost as good reheated in the microwave for 40 seconds or so. They keep in an airtight container for at least three days ... They may last another day or two, but we'd eaten them all by then. 😝 They would also freeze well, I think, if you wanted to make a batch on the weekend to take a couple out each day for the next week's lunches. 

Enough teasing ... Here's the recipe ... ENJOY! 😁

Cheese & Chorizo Muffins

* 1 1/2 cups whole meal flour
* Salt, pepper, herbs (I used a dried Italian herb mix because I was too lazy ... Er ... Hungry 😜 to pick fresh herbs)
* 1 cup grated tasty cheese
* 4-6 diced mushrooms (depending on size)
* 1 small diced onion
* Chorizo, diced
* 180g Halloumi cheese, cut into 1/4" cubes
* Grated medium zucchini
* 3/4 cup almond milk
* 1 egg
* 1/4 cup chutney
* 1/4 olive oil

1. Preheat oven to 200 degrees.
2. Place diced chorizo, mushrooms & onion in small pan & sautΓ© until onions are translucent. Cool a little.
3. In large bowl combine flour, salt, pepper, herbs, grated cheese, diced halloumi, grated zucchini & mix through. Add chorizo, mushrooms & onions & combine.
4. In separate jug/bowl combine almond milk, egg & chutney & whisk together before adding to flour mixture along with olive oil & mix until just combined.
5. Line 10x3/4 cup ramekins with baking paper & divide muffin mixture between them.
6. Place ramekins on baking tray to make handling easier & cook for 15-20 minutes until firm to touch or a toothpick stuck into muffins comes out clean.
7. Cool for 10 minutes & serve with chutney & sour cream.

Let me know how you like my muffins if you make them. Bon appetite! πŸ˜‰

And on that note ... I'm off to warm up a couple of muffins for my lazy-day lunch before getting stuck into some sewing thus afternoon. Til next time ...



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