Thursday, 26 September 2013

 Veggischmooze Goes Guardian Ripe Challenge


Hi lovely followers. Wow not only did we come up with some stupendous recipes but also we made the Guardian Cook page with the Chilli Cheese Beignets. Please try them they are glorious.

But also try the simplest recipe in the world and Ruth invented it after a glut of brown turkey figs – clever green fingered husband!

So the first is

Boozy Baked Ripe Turkey Figs with Blackberries

But other figs will substitute easily.

And rather than offering banana bread to use up ripe bananas and seemed maybe a little wintry, I created,

2) Banana, Blueberry and Lemon Curd Muffins which tasted of summer flavours but still used a couple of lovely ripe bananas and turned out soo moist and luscious..

3) Chilli Cheese Beignets        

This recipe was inspired by a luscious piece of runny ripe Brie sitting in the fridge which I combined with the gentle heat from a ripe chilli in the garden. The beignets were fluffy and light and my husband so enjoyed them. Please try them.  

I do hope I can tempt you to one of these recipes. Monday now is Guardian Monday and a lovely cooking day.

Love and hugs

             Boozy Baked Ripe Turkey Figs with Blackberries
Serves 4 people

Please try this recipe. The figs taste lusciously decadent with their winey baking and the blackberries meld to make a rich dark juice.


Heat the oven 180C, Gas Mark 4

8 plump ripe figs

200g ripe blackberries

50ml fortified wine or port

Grated zest ½ orange

1 tablespoon of dark strong marmalade – preferably homemade

1 tablespoon agave syrup.


Cut the figs in half and lay in an oven to table dish. Sprinkle over the blackberries. Mix the wine with the grated zest and the marmalade and pour over the figs. Drizzle the agave syrup over the lot and bake for 1- ½ hours or until the figs are really tender and succulent. 

Serve hot with custard or ice cream or freeze for later.   



 Banana, Blueberry and Lemon Curd Muffins Makes 12 moist, lemony muffins

I was loath to make a banana loaf which sounded so wintry when we are still blessed with summer sunshine. So I invented this muffin with a hint of summer but still uses two lovely ripe bananas and it worked a dream. The processor makes a creamier mixture which mixes in really well.


Set the oven on 180 C, Gas mark 4 and line 12 muffin tins( whoops or fairy cake tins like me) with paper cases


250g plain flour

½ teaspoon baking powder

½ teaspoon bicarbonate of soda

½ teaspoon salt    

2 medium bananas

150g punnet of ripe blueberries

Zest of 1 organic lemon and the juice of ½

140g fair-trade light muscovado sugar

10g vanilla sugar

70g melted butter or margarine

1 medium free-range organic egg

12 teaspoons or 85g lemon curd


Into a large bowl, sieve the flour with the salt, baking powder and bicarbonate of soda. If you have a processor process the bananas with the egg, lemon zest, the two sugars and the melted butter or margarine. When this mixture is smooth add the blueberries and fold into the flour mixture, quickly adding the lemon juice at the very end as this will increase the chemical reaction and start the cakes bubbling in the cases. Quickly drop teaspoons of lemon curd onto the top of the muffins and place them in the centre of the pre-warmed oven.

Bake for 30minutes and enjoy hot or cold with a hot cuppa and plenty of good chat.            


Chilli Cheese Beignets

Makes 24 approximately and luscious with salad or doubled up to serve at a party

I was thrilled to combine the inspiration of a ripe brie sitting in the fridge with half a ripe chilli from the garden. I am so chuffed with these. Please enjoy. Xx


225ml water

110g butter

140g plain flour

Pinch salt

4 free range organic eggs

½ red chilli medium heat de-seeded and finely chopped or 1/8th teaspoon cayenne pepper

100g grated brie – the soft skin is fine grated (mozzarella is also delicious) 

100g grated parmesan or another strong cheese


Oil for deep frying


Place the water in a saucepan with the butter and bring them to the boil. Remove from the heat and add all the flour in one go, stirring continuously until the mixture comes away from the sides of the pan. Place the pan back on the heat and keep stirring for another five minutes.

Leave to cool – I spread it out in a tin to cool quicker. Then either transfer the mixture to the bowl of an electric mixer or easier, place in the processor. When the mixture is cool add the beaten eggs one at a time. Then add or wiz in the cheese and the chopped chillies.

In a deep pan or chip pan heat the oil until it is quite hot 190C and carefully drop teaspoons of the cheesy chilli mixture into the pot. Turn them over with a slotted spoon so they brown on both sides. Drain on kitchen roll and serve hot as a snack or with salad as a light lunch.   





25g chopped basil added to the processor add a little freshness to the mix



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