Calling Britain's real cooks! What food best matches your mood?
Tesco have launched their Real Food Challenge and are looking for YOUR recipes! By entering a recipe, you could win a prize or even go on to appear in a new TV show. Eight home cooks will be selected to appear on the Real Food Cook Off, which will be presented by rugby legend and food enthusiast Matt Dawson and Celebrity Masterchef-winner Lisa Faulkner.
There are eight mealtime mood categories to choose from, and my category - which is headed by the lovely celebrity Suzi Perry (who you may know from The Gadget Show) - is 'Breakfast on the Go'. This means recipes that are fast, simple and portable, especially for eating on-the-go, food we can eat at our desks or even while waiting for a bus!
The eight mealtime categories are:
Breakfast On The Go
Date Night Dinners
More Than Four
Take-Away at Home
Talk and Fork
So what are you waiting for? Pop over to the website and meet the Real Food Panel, made up of bloggers and food lovers, and then please POST YOUR RECIPES, especially your Breakfast on the Go recipes!!
P.S. I'm hoping to interview Suzi, so if you have any interesting food questions you would like to me to ask her, please tweet them to me using the hashtag #realfood.
Here is one of my own favourite Breakfast on the Go recipes, Blueberry Muffins. As a mum of two older teens, I always
These muffins are full of fresh blueberries and they are flavoured with lemon zest for extra zing. I put an oaty crumble topping on them for a little crunch.
Blueberry and Lemon Muffins
Makes approximately 11-12 muffins, depending on the size of your muffin tin. The crumble topping is optional and it makes more than you need, but the extra topping freezes really well, as do the cooked muffins.
For the muffin mixture
110g unsalted butter, softened
175g caster sugar
2 large eggs
Finely grated zest of 1 lemon
1 teaspoon lemon extract, optional
2 teaspoons baking powder
260g plain flour
200g fresh blueberries, although you can use frozen ones
For the crumble topping
75g plain flour
50g soft brown sugar
35g unsalted butter
Pre-heat the oven to 180ºC/350ºF and put 12 paper cases into the muffin tin.
Make the crumble topping: Put all the ingredients into a food processor and pulse until the butter has dispersed evenly and it looks like large breadcrumbs. Alternatively, you can rub the butter into the flour with your fingertips and then stir in the oats and sugar.
For the muffin mixture: In a large bowl, using an electric whisk, beat the butter until creamy. Add the sugar and beat again until pale and fluffy.
Add the eggs, one at a time, beating well. Add the lemon zest, lemon extract and the baking powder and beat again.
Using a large spoon or spatula, gently fold in half of the flour, followed by half of the milk into the batter. Fold in the rest of the flour and then the remaining milk, followed by the blueberries.
Spoon the mixture into the muffin cases, so they are about ¾ full, and top with a teaspoon of the crumble topping.
Bake for about 25-30 minutes, until golden brown and firm to the touch.
Tip: Take a spoonful of the flour and sprinkle over the blueberries to coat them. This should help to stop them sinking to the bottom of the cupcakes when cooked.
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