Carrot and Feta Muffins

I am an almost vegetarian. I love cooking with vegetables and, here in Copenhagen, buying meat is expensive so generally I just don’t. Sometime, earlier this year, I went on a search for different ways to use eggs, tofu, nuts and so on. This recipe is one of my best finds. And gives me another excuse to bake. These are really more like baby quiches than proper savoury muffins and as my housemate Maria says, “are made up of all good things.” We make a batch and they disappear!

This recipe is an adaption of an adaption. I found the recipe on Heidi Swanson’s blog 101 Cookbooks. Her recipe is adapted from Rose Elliot’s version, found in her cookbook Vegetarian Supercook.

The original recipe doesn’t call for any vegetables but I like using carrots. Zucchini (salted and drained), beetroot or finely chopped cooked cauliflower could also work. Heidi lists some great options in her recipe called Cottage Cheese Muffins.

You can easily grind your own almonds in a food processor – you want the consistency of flour so make sure to stop before it turns into almond butter. I always use a wholemeal spelt or rye flour however unbleached all-purpose flour would also work.

I like these best heated in the morning, when I am running out the door with no time for something proper. 

Carrot and Feta Muffins

Makes 12

1 cup plain cottage cheese

¼ cup flour

1 cup almonds, very finely ground

1 teaspoon baking powder

¾ cup grated carrot

¼ cup mint/basil/parsley, chopped

½ cup spring onions, chopped – save some for the topping

¼ cup water

4 eggs, lightly beaten

¾ cup feta, chopped or crumbled into chunks

pinch of salt and freshly ground black pepper

topping: (optional)

½ cup parmesan cheese, freshly grated

3 tablespoons of extra spring onions

½ teaspoon of chilli flakes

splash of olive oil

Preheat oven to 200C degrees. Line a 12 cup muffin tray with baking paper that has been greased with a little olive oil. I always just add them one by one as I fill each cup with mixture, otherwise they don’t hold. I have tried these with muffin cup liners but they seem to stick.

Put the cottage cheese into a bowl with the flour, ground almonds, baking powder, grated carrot, mint, spring onions, water and eggs. Season and mix all together. Add the feta and mix again gently.

Spoon the mixture into the muffin cups until around ¾ full, scatter with the topping and bake for 30 - 40 minutes, or until, set, risen, and golden brown.

Serve hot or at room temperature.

Spinach//Tofu//Bærsymfoni Smoothie

I make this smoothie all the time. It is earthy, filling and fresh all at once. And, yeah, it is healthy but more importantly, it tastes wonderful. You don’t need a recipe to make a smoothie but I like the idea behind this one so I thought I would share.

It’s pretty simple really … spinach, tofu and berries all blended up. The original idea came via my Aunt Bronwen from New Zealand. Years ago, upon her instruction, Mum and I started adding tofu to our standard berry and banana breakfast smoothie. Back then, I was a proper vegetarian and it became a good way to ensure I was getting everything I needed.

The tofu acts a bit like yoghurt; it loosens things and ties it all together. You don’t notice it is there. A few months ago, I had added a handful of baby spinach. In a similar way to the tofu, it just disappeared into everything else. It is there, but someone else might not know it if you didn't tell them. If you are concerned about the spinach, add it a little at a time after everything else is blended. The longer this drink sits around the greener it gets. If you serve it straight away, it is a lovely dark purple colour. Personally, the thought of putting that much spinach into my body at the start of the day makes me a very happy girl!

There are many variations – for a creamier version add a banana, a little orange juice makes it tart and a dash of honey, agave or maple syrup will sweeten it. Just try as you go and add what you like.

Spinach//Tofu//Bærsymfoni Smoothie

Serves 2

2 cups frozen berries (any kind you like, a mixture is always good)

2 - 3 cups baby spinach packed tightly (use more or less depending on how green you like it)

150 g silken tofu (always use silken and you can really add as much as you want)

1 - 2 cups of natural yoghurt

Throw this all together and blend.

Spiced Nuts and Seeds

I make these, put them on the bench in my kitchen and watch them disappear! Try them on their own, with a glass of wine or sprinkled over a green salad.

How many nuts and seeds you use here is contingent on how big your frying pan is. You want to be able to throw the nuts around and you want them to toast evenly. I like this spice combination best but it is worth experimenting if you prefer other flavours. Garam masala, ground coriander, any good curry power and chili flakes would all work well. Different combinations of nuts and seeds should also be tried!

As a note, the sunflower seeds are much saltier than the almonds so make sure to grab a handful of it all when you taste for seasoning.

Spiced Nuts and Seeds

Makes 2 cups

1 cup almonds

1 cup sunflower seeds

1 big teaspoon paprika

1 big teaspoon cumin

1 - 2 teaspoons sea salt

1 big teaspoon garlic powder (I use the coarse version – it looks more like salt than flour)

1 – 1 ½ tablespoons of olive oil

Dry fry the almonds in a pan on medium to high heat until they are just starting to colour, around 3 minutes. Add the sunflower seeds and watch carefully, it won’t take long for them to toast. When they start turning golden add the paprika, cumin and sea salt. Toss, add the olive oil followed by the garlic powder and toss again making sure to cover everything in the spices.

Take off the heat immediately and put into a bowl. When the nuts and seeds have cooled, check the seasoning – you may need more salt and a little freshly ground black pepper. 

Poppy Seed and Orange Cake

My Mama makes this cake every year for my birthday in August. In Australia it is still winter and the oranges are in season. The original recipe, written on a typewriter and splattered in cake batter, is kept in that collection of old recipes all mothers seem to have. My godmother, Mary, gave it to her.

The many poppy seeds give it a crunch that you don’t often find in similar recipes. I like this cake best served with a big spoonful of thick, Greek yoghurt.

Poppy Seed and Orange Cake

Serves 8 - 10

1 cup (125 g) butter

1 cup (215 g) caster sugar

3 egg yolks

1 cup crème fraiche (18%) or sour cream (this recipe originally calls for sour cream but I can’t seem to find it regularly in Copenhagen so I opted for crème fraiche which worked well)

grated zest of one orange – or two if you like!

1 ¾ cups plain flour

1 teaspoon baking powder

1 teaspoon bi-carb soda

3 egg whites, beaten until stiff but not dry

200 g poppy seeds

Orange Syrup

grated zest of 2 oranges (it works well if you coarsely grate this zest)

juice or 2 oranges

juice of 1 lemon

¾ cup of sugar

Greek yoghurt to serve

Preheat oven to 160C. Grease a tube or Bundt pan well with oil or butter.

Cream butter and sugar. Add egg yolks, crème fraiche and orange rind. Beat until light and fluffy.

Sift together flour, baking power and bi-carb soda. Then sift this into the wet ingredients and gently mix.

Using a large metal spoon, fold in a third of the egg whites to loosen the mixture, and then fold in the rest. Lastly, fold in the poppy seeds.

Pour the batter into the prepared tin and bake for 50 to 60 minutes. Be sure not to over cook! Remove and stand for 10 minutes before turning onto a plate with a rim.

To make the Orange Syrup: combine ingredients, bring to boil and simmer for 3-4 minutes. When the cake is ready pour over orange syrup, making sure the zest is piled on top.