A few people have said to me recently that they miss receiving recipes and musings from ‘aviewfrommykitchen’, so I thought perhaps it was time to dust off the laptop and post something delicious. I have been posting stuff on Instagram and there are quite a few recipes and ideas on my page if you haven’t already spotted them – the handle is the same: @aviewfrommykitchen
As we are travelling back to Turkey next week and I know that our Seville orange trees will be groaning with fruit, just begging to be made into marmalade, I thought a marmalade-related recipe might be timely.
This is such an easy recipe, as you just melt a few things in a saucepan, then add a few dried things, with the eggs going in last, so that they can’t scramble in the heat. I invented this recipe to use up some marmalade which had crystallised in the fridge – once melted, it was perfectly good. The semolina gives the muffins a really satisfying crunch, but if you want to make these and you don’t happen to have any in the cupboard, just replace with more flour. As self-raising flour is as rare as hen’s teeth in Kaş these days, you can just use plain flour – for each 150g flour (obviously include the semolina in the weight too, if you are using that), add two flat teaspoons baking powder (look for kızartma tozu – the stuff in the little paper packets, sold next to the yeast and vanilla – baking soda or karbonat is an entirely different thing, which you’ll find with the herbs and spices. Obviously.)
Once the muffins are baked, they are glazed with more marmalade to give them a deliciously sticky topping. You can use any sort of marmalade – I used a homemade mixed fruit version, containing pink grapefruit, which gave the muffins a pleasing bitter note. Feel free to swap the pistachios and almonds for other nuts or seeds – whatever you have in your cupboard.
Marmalade and ginger muffins
Makes 12
You will need a 12-cup muffin tin, lined
250g self-raising flour
50g semolina
½ teaspoon baking powder
150g Demerara or other light brown sugar
170g marmalade, plus 2 tablespoons extra for glaze
120g butter
100ml milk
2 tablespoons yoghurt
2 eggs
40g each chopped almonds and pistachios, plus a few for topping
2 tablespoons finely chopped crystallised ginger*, plus a little extra for topping
1. Heat the oven to 190°C fan.
2. Put the marmalade, sugar and butter in a saucepan large enough to hold all of the ingredients, and melt over a medium heat until the sugar and marmalade have completely dissolved. Remove from the heat and whisk in the milk and yoghurt.
3. Stir in the flour and semolina until just combined, then whisk in the eggs, along with the nuts and ginger.
4. Divide between the lined muffin cups and sprinkle a little extra ginger and a few chopped nuts onto the top of each muffin.
5. Bake for approximately 25-30 minutes, until the muffins are a deep golden brown and feel just firm to the touch – they will firm up a little more as they cool. Leave to cool in the tin for five minutes, then transfer to a wire rack. Melt the extra marmalade, either in the microwave or in a small saucepan (a Turkish coffee pan is your friend here), then brush each muffin with a little glaze.
*For anyone baking this recipe in Kaş, the easiest (and by far the cheapest) place to source the crystallised ginger is Muhtar supermarket, but you will also find it on the spice stall in the Friday market and in the spice shop on the corner behind the PTT.
Strictly speaking, these are made with the discarded part of your sourdough starter, which some careless people throw away. Because the starter has been lingering, unloved, in the fridge for a week or so, it has lost a bit of its ‘oomph’, so might struggle to provide a satisfactory rise for a loaf of bread (not that it’s ever stopped me in the past when I’ve forgotten to feed my starter). However, it is also brilliant for giving a tangy je ne sais quoi to English muffins, crumpets, flatbreads, and all manner of cakes and American-style muffins (more of which in the weeks to come).
I’ve been planning to make potato bread ever since the Honey & Co cookbook landed in my Christmas stocking back when we were still living full time in Turkey. I’ve just checked and that was Christmas 2014. Ooops. A lot of loaves have been baked in both of our kitchens since then, but only this week have I finally managed a potato version.
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I promise I am not on a mission to simplify other people’s recipes, but I saw a recipe in this weekend’s Guardian newspaper that I was keen to try, but didn’t actually have all the ingredients to hand. However, I couldn’t see anything in the list of ingredients that couldn’t be replaced with something I already had lurking in my pantry, so threw caution to the wind and gave it a go. And the result was excellent, even though I say so myself.
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Have you ever seen such a forlorn fruit bowl? A couple of pomegranates – fresh from the tree in the garden of Erol’s garage, where our car had its pre-MOT checks this week – alongside the inevitable black bananas (see last week’s post) and a lonely as-yet-unripe avocado.
Is it just our household that only ever seems to have black bananas? I am sure they are yellow when I buy them (or green, even) but by the time I glance at them again, they look as though they are suffering from terminal black spot.
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