PISSALADIÈRE
MAKES 6
280g caramelised onion jam
(^1) / 3 cup (95g) tomato paste
8 anchovy fillets in oil, drained
12 kalamata olives, finely chopped
Preheat oven to 180°C and grease a 6-hole
Texasmuffinpan.Placeonionjam,tomato
paste, anchovies and half the olives in a
saucepanovermediumheat.Cook,stirring
to combine, for 3-4 minutes or until
anchovieshavedissolvedandtomato
pasteiscookedout.Coolcompletely,then
foldonionmixturethroughbasemuffin
mixture.Season.Divideamongmuffin
holesandscatterwithremainingolives.
Bakefor25-30minutesoruntilaskewer
inserted in the centre comes out clean.
PLOUGHMAN’S MUFFINS
MAKES 6
200g cheddar, coarsely grated
100gsmoked leg ham, roughly chopped
50g pickled onion, chopped
1 tbs Dijon mustard
Cornichons and pickled apple, to serve
PICKLEDAPPLE
1 Granny Smith apple, cut into
thin wedges
1 tsp coriander seeds, toasted
1 tsp fennel seeds
Pinch dried chilli flakes
(^1) / 3 cup (80ml) white wine vinegar
40gcastersugar
Any leftover herb stalks
Forthepickledapple,placeappleina
smalljar.Placecorianderseeds,fennel
seeds, chilli flakes, vinegar, sugar,
1tspsaltand^1 / 2 cup (125ml) water
inasaucepanandbringtoasimmer,
stirring to dissolve sugar. Cool to room
temperature, then pour over apple.
Addherbstalksandsetasideforat
least1hourorchillforupto2weeks.
Preheatovento180°C.Greasea
6-hole Texas muffin pan. Fold all
ploughman’s muffin ingredients
throughbasemuffinmixture,reserving
a little of the cheese for topping.
Season. Divide among muffin holes
and top with reserved cheese. Bake
for25-30minutesoruntilaskewer
inserted in the centre comes out clean.
ZUCCHINI,RICOTTA &
ROASTED GARLIC MUFFINS
MAKES 6
6garliccloves
1 tbs extra virgin olive oil
1 medium (170g) zucchini,
coarsely grated, plus 1 thinly
slicedzucchini
11 / 2 tsp dried oregano
1 tsp ground cumin
200g fresh ricotta, drained,
plus extra to serve
Mint leaves, to serve
Preheatoven to 200°C. Grease a
6-holeTexasmuffinpan.Placegarlic
on a sheet of foil and drizzle with oil.
Enclosegarlicinfoilandroastfor
30 minutes or until tender and lightly
caramelised. Remove from oven and
cool completely, then squeeze flesh
fromskin.Reduceovento180°C.
Placegratedzucchiniinaclean
Chuxclothandsqueezetoextract
excessliquid.Transfertoabowlwith
garlic,oregano,cuminand1tspsalt
flakes.Stirtocombine.Foldzucchini
mixture through base muffin mixture.
Using a spoon, gently fold through
ricotta, retaining some big pieces.
Divideamongmuffinholes,topwithsliced
zucchini and bake for 30-35 minutes. Cool
slightly. Serve with extra ricotta and mint.
SPINACH & ARTICHOKE MUFFINS
MAKES 6
50g baby spinach
Finelygrated zest of^1 / 2 lemon
4 marinated artichoke quarters, drained
(^1) / 2 cup flat-leaf parsley leaves
50gfinely grated parmesan,
plusextra to serve
50g coarsely grated fontina cheese
Preheatovento180°Candgreasea6-hole
Texasmuffin pan. Measure out base
ingredients. Set buttermilk aside.
Whiz spinach, lemon, artichoke and
parsley in a small food processor until finely
chopped.Addbuttermilkfrombasemuffin
recipeandwhiztoapurée.Foldpurée
through remaining base muffin ingredients,
then fold through cheeses. Divide among
muffinholesandbakefor25-30minutesor
until a skewer inserted in centre comes out
clean. Scatter with extra parmesan to serve
ROASTEDPUMPKIN, SAGE
& BLUE CHEESE MUFFINS
MAKES 6
200g peeled butternut pumpkin,
cutinto2cmpieces
2 tbs extra virgin olive oil
2tbschoppedsage,
plusextraleavestogarnish
100ggorgonzola dolce, rind removed,
cutintocubes
2garliccloves,crushed
2 tbs toasted pine nuts, roughly crushed
Preheat oven to 200°C. Arrange pumpkin
inasinglelayeronafoil-linedbakingtray.
Drizzlewith oil, season and roast for
30-35minutesoruntiltenderandlightly
caramelised.Coolcompletely.Reduceoven
to 180°C. Grease a 6-hole Texas muffin pan.
Fold pumpkin and remaining ingredients
throughbasemuffinmixture.Season.Divide
amongmuffinholes,topwithextrasage
andbakefor25-30minutesoruntilaskewer
inserted in centre comes out clean.
76 delicious.com.au
NO WASTE.