I just used this recipe to make these tasty muffins for everyone in the office – I do like to treat them all every once in a while. These muffins should be eaten as soon as they have had a moment to cool in order to experience the delicious molten chocolate inside. They are great on their own but worth trying with a scoop or two of vanilla ice cream or served with alcoholic Chantilly cream.
Makes: 16 Prep: 15min Cook: 20min
4tbsp soft margarine
55g / 2oz caster sugar
1 large egg
85g / 3oz self-raising flour
1tbsp cocoa powder
55g / 2oz plain chocolate
Icing sugar, for dusting
Preheat oven to 190°C / 375°F and prepare 8 muffin cases by placing them in a muffin tray or even on a baking tray.
Whisk the margarine, sugar, egg, flour and cocoa together in a large bowl until just smooth.
Spoon half of the batter mix into the muffin cases. Break the chocolate evenly into 8 squares and place a piece in each of the half-filled cases, then spoon the remaining batter mix on top.
Bake the cupcakes for 20 minutes until well risen and springy to the touch. Let them stand for two or three minutes and dust with icing sugar before serving warm to experience the deliciously yummy molten chocolate.
Many people have said to me “your using WordPress for your blog but you’re a SharePoint Consultant” and my response is typical “but why must use SharePoint – I guess you also have a problem with me using a Mac?”.
Yes, I do work with SharePoint – in fact, it goes beyond just working with it but we won’t go there. I have developed websites for many years and typically chosen to build these on the WordPress platform – it’s adaptable and responsive to the differing requirements and yet it doesn’t need weeks of custom development. Not only that but it was built for blogging and the user interface is more in tune to writing blog posts. Secretly I knew if I used SharePoint for my blog it would become more of a job than a hobby with all the extra work it would need.
SharePoint is just not the blogging platform for me – let’s just say when I’m blogging I want the night off!
This green pea chowder recipe is one of my favourites. It’s so simple with a delicious result under 20 minutes. It has a beautiful colour with a nourishingly filling flavour.
It is perfect in the darkest of Winters or the warmest of Summers. It’s said to be best-served piping hot in the early days of Winter accompanied with garlic bread, but I think this green pea soup is excellent all year round. It’s perfected with a serving of pea leaf if you can track some down!
Serves: 2 Prep Time: 5min Cook Time: 15min
450g frozen Peas (tablespoon kept back to serve as decoration)
1 large onion, chopped
2 bay leaves
Small bunch of mint leaves, chopped
Single cream for thinning
Salt and white pepper to taste
Heat up the butter in a large pan over medium heat.
Simmer all the above ingredients apart from the cream for 15 minutes.
Remove the bay leaves and liquidise.
Thin out with cream and add seasoning as necessary.
Add garnish such as chives, a sprinkle of pea leaf and a decorative swirl of whipping cream.