Playing Shop with the pantry contents is very popular with the boys these days. They are very good at tidying things away afterwards, but of course not in the order it was in before. So we always need to plan in a bit of extra time for finding ingredients before we can get started these days.
Yesterday we made the most of leftover roast lamb with Moroccan Pastillas from this book that I recently got from the library. I substituted with what I had at home; puff pastry instead of filo, bulgur instead of couscous, poppy seeds instead of almonds. The roast lamb recipe had been ok, but this turned out very nice indeed!
And for today we made spiderweb muffins. We don’t really celebrate Halloween much here, but this year we were invited to a puppet show and thought we’d bring along something to share.
Our pumpkin carving has to wait until we can make our traditional local farm trip, hopefully this weekend. I am already looking forward to pumpkin pie, my favourite!
This is how we made our (6) spiderweb muffins:
Beat 60g butter and 50g sugar until fluffy. Beat in one egg.
Sift over 60g wholemeal flour and add a dash of vanilla extract and a sprinkling of cinnamon.
Spoon tablespoonfuls into muffin cases and bake for 15-20mins at 180°C.
Leave to cool.
For the decoration, melt 75g white chocolate and 25g dark chocolate in heatproof bowls over simmering water. Spoon the white chocolate over the muffins.
Pipe circles of dark chocolate around the muffin top (I was too lazy to make a piping bag and dripped the chocolate from a spoon instead. The result is accordingly… special).
Use a skewer or a tooth pick to draw lines from the centre to the outside to create the spider web.