CAFFI FLORENCE RECIPES
Rhubarb and Ginger Muffins
Posted 18 June 2008
We have recently recorded a feature for the Radio Cymru programme Blas, here at CAFFI FLORENCE. As part of this feature we cooked these fantastic muffins with their presenter.
Rhubarb is wonderful at this time of year and lots of people have a clump in their garden. It makes lovely moist cakes and as with all muffins these are quick and easy.
450g self raising flour
200g soft brown sugar
125g butter
2 eggs
254 ml tub of buttermilk
200g rhubarb (chopped into cubes of about 1cm)
ginger - we use 2 pieces of chopped stem ginger but 1 teaspoon dried ginger will do
1 teaspoon sugar(demarara is best but any will do) + 1 teaspoon cinnamon to sprinkle over top (optional)
Sieve flour and mix with sugar. Rub in butter to create a crumbed mixture
Add rhubarb and ginger and mix
Combine eggs & buttermilk in bowl and add to dry mixture. Stir carefully - it is important not to over stir muffin mix - stop as soon as ingredients are mixed. It should look lumpy.
Spoon into paper cases in muffin tin.
Bake at 190 C, 170C fan oven gas mark 6 for about 20 minutes. Muffins should be soft and bouncy when touched lightly.
Rhubarb and strawberry cake
Posted 18 June 2008
We have been serving a delicious rhubarb and strawberry cake over the last few weeks and here by popular demand is the recipe. Basically a victoria sponge with the fruit added.
125 g butter or margarine
125g castor sugar
125g self raising flour
2 eggs
2 medium sticks of rhubarb
6 - 8 large strawberries chopped into 4 pieces each
Lightly stew the rhubarb with a sprinkle of sugar.
Beat butter and sugar until pale and fluffy
Beat in eggs
Lightly fold in sieved flour
Fold in rhubarb and strawberries
Place in lined cake tin - we use either a round sandwich tin or sometime a 1lb loaf tin.
Bake at 190 C 170C fan oven gas mark 5 for 25 - 30 minutes. When done cake should spring back when lightly pressed. Avoid opening oven door until you think it is nearly done.
Wild Garlic Soup
Posted 10 March 2008
We had this on the menu yesterday served with our homemade olive bread and cheesy focaccia. It was delicious.
Early March has seen the emergence of the first leaves of wild garlic that grow throughout the Loggerheads Country Park and surrounding area. It is also know as ramson or bears garlic or its latin name Allium ursinumas and grows in wet shady areas.
The name bears garlic is said to come from North American bears waking from hibernation eating it to cleanse their metabolism and regain their strength.
All parts of the plant are edible and can be eaten raw or cooked. It is claimed to have great health benefits, especially the leaves.
The young leaves are the very best for picking. You only need a small handful - it is very powerful. Remember don't pick anything in the countryside if there is only a few sprigs. Also, take care to pick well away from footpaths and potential dog weeing areas!!!!
Recipe to serve 4
450g (1lb) potatoes
1 large onion
2 tbs olive oil
850ml vegetable stock
about 8 - 10 leaves of wild garlic
splash of cream if you're feeling extravagant
salt and pepper to taste
Heat the oil in a large pan and sweat the potatoes and onion for 10 - 15 minutes. Sweating means covering the pan to soften, taking care they do not stick.
Add roughly chopped or torn garlic leaves and stir to avoid sticking. The garlic should quickly turn limp.
Add stock and bring to boil and simmer gently for 15 mins or until potatoes are soft.
At this stage you can puree to create a smooth velvety soup or we tend to puree until just a few larger pieces are left and the garlic pieces are left intact.
Taste (very important!!) and season with salt and pepper.
