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COURGETTE MUFFINS WITH LEMON
Since I found the recipe for courgette muffins with lemon on the Polish blog gotujzcukiereczkiem I decided to prepare them. My children looked at the ingredients with surprise. Courgette and cakes don't go together well. The argument that they add caster sugar to the courgette pancakes didn't convince them. The muffins reminded my husband of the lemon cake his grandma used to prepare many years ago. I just liked them. They were short lived, because they disappeared in no time, slightly lemony, moist and not too sweet. They were perfect.
If I didn't know they had courgette in them, I would never believe it. Try it, because it is worth it.
Ingredients (for 12 muffins)
200g of flour
a pinch of salt
half a teaspoon of baking soda
half a teaspoon of baking powder
150g of sugar
peel from one lemon
a tablespoon of lemon juice
150ml of oil
a teaspoon of vanilla essence
a teaspoon of lemon essence
210g of grated courgette
3 tablespoons of milk
10 tablespoons of caster sugar
1 teaspoon of lemon essence
Heat the oven up to 170C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
Mix together the dry ingredients of the muffins: flour, salt, baking soda and baking powder. Mix together the sugar and lemon peel in a separate bowl. Add the eggs, oil, lemon juice and both essences. Mix them in. Add the dry ingredients and mix them in. Grate the unpeeled courgette, don't squeeze and don't pour away the liquid. Add the courgette to the dough and mix it in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Now prepare the icing. Mix the milk with the caster sugar and lemon essence. Decorate the muffins with the lemon icing.
Enjoy your meal!
I got an e-mail this morning about the Modernist team's next project - pizza!
Modernist Pizza is Underway!
After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved.
Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it.
Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it’s never been told before.
In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact firstname.lastname@example.org to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.
Tonight I finished Kristen Kish Cooking, Recipes and Techniques. Alas these are restaurant or competition dishes, and while I would probably enjoy most of them, I saw nothing that I am compelled to cook. Nor for that matter am competent to cook. I commend her for sharing them. I appreciate her definition of culinary terms. My only gripe is that after assuring us she uses a Packojet at work, her ice cream recipes call for a home ice cream maker.
Kristen moved me. I was taken by her back story as a gay interracial adoptee. I can relate to that.
After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
Here's the link to her book at Eat Your Books.
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