Wednesday, 21 June 2017

Spicy Jalapeno and Cheddar Cornbread

Last muffin left with a few crumbs !
Cornbread is a tasty & hearty accompaniment to lighter meals such as fish tacos and salads.

There are many ways to jazz up traditional cornbread and adding jalapenos and cheddar cheese is among my favorites. These two ingredients are quick to put together and really add a zip to a traditional food.

This recipe only takes about 20 minutes to put together.

Makes about 8 - 10 muffins

Let's get baking!

Flour 150 grams
Cornmeal 100 grams
Baking powder 8 grams
Baking soda 1 gram
Salt 3 grams
Brown sugar 40 grams
Canned corn 85 grams
Buttermilk 155 grams
Eggs 2
Butter 60 grams
50 grams jalapeno peppers (chopped)
50 grams cheddar cheese (chopped)

  1.  Sift the flour, cornmeal, baking powder, baking soda & salt together.
  2. Melt the butter over hot water or in the microwave.
  3.  In a blender mix the corn. In a bowl, mix the brown sugar and milk and mix with a small whisk. Add eggs & corn and continue to mix until well blended.
  4.  Mix the corn mixture above into the flour mixture and mix with a spatula. Add the melted butter. Mix until everything is just moistened – don’t over mix. Lastly, add the jalapeno peppers and cheddar cheese.
  5.  Prepare muffin cases by lightly buttering & dusting with flour. Fill about 85% full.
  6. Bake at 170  degrees Celsius for about 25 – 30 minutes.

Ready for dinner

Cornbread & taco toppings

Wednesday, 14 June 2017

Summery Avocado Gazpacho Soup

Delicious soup for a summer Sunday lunch

This soup really is super easy and quick to make, and I'm not exaggerating. The fresh vegetables are a delicious match. Before serving be sure to chill for an hour or two and it is really the right accompaniment for a summer sandwich.


1/2 cup (125 mL) cold water
Juice of 1 lime
1 ripe avocado
1 cucumber, roughly chopped
1 yellow bell pepper, roughly chopped
1/4 cup (80 mL) fresh basil leaves
2 Tbsp extra-virgin olive oil
1/4 tsp  salt
1/4 tsp ground pepper
1/2 cup (125 mL) low-fat sour cream (for garnish)
Zest of 1 lime (for garnish)

1.      Place all ingredients except sour cream and lime zest in food processor or blender container and blend until well combined but with some texture still remaining. Add additional water if thinner consistency is desired.

2.      Pour gazpacho into large bowl and refrigerate for at least 2 hours before serving. Ladle into serving bowls and garnish with sour cream and lime zest.

Serves 4

Lunch is ready!