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Monday, June 30, 2025

Roasted Strawberry Muffins #MuffinMonday

These roasted strawberry muffins are baked with intensely sweet summer strawberries, roasted to concentrate their flavor even more!

Food Lust People Love: These roasted strawberry muffins are baked with intensely sweet summer strawberries, roasted to concentrate their flavor even more!

It’s such a pleasure to sniff summer berries that actually smell like they should! Sweet and fragrant. Most of the year strawberry smell of very little, flown in from who knows where but this time of the year, they come from a nearby farm and I just can’t get enough of them.

Mostly we just eat them straight out of the little boxes but occasionally some are left that are getting past their best. Those make the best muffins!

Roasted Strawberry Muffins

No strawberries? Substitute blueberries or raspberries. Or even chopped up peaches or nectarines.

Ingredients

9 oz or 250g (after hulling and dicing) strawberries

1/2 cup or 100g sugar (I used golden caster sugar.)

1 1/3 cups or 167g flour

1 1/4 teaspoons baking powder

1/4 teaspoon fine sea salt

1/3 cup or 75g butter, melted and cooled

1 egg

2/3 cup or 160ml milk

3/4 teaspoon vanilla

Method

Preheat oven to 400°F or 200°C. Grease or line 9 muffin cups with paper liners. Line a baking pan with nonstick baking parchment for roasting the berries.

Hull your strawberries. I use a small paring knife to dig out the hull.

Chop the strawberries into pieces. Separate out a small pile of strawberry pieces for topping and set aside.

In a mixing bowl, toss the rest of the strawberries with 1 tablespoon of the sugar.

Spread the strawberries out on the baking parchment lined baking pan.

Roast in the preheated oven for about 15-20 minutes. Remove from the oven and set aside to cool.

Meanwhile, in large bowl whisk together the flour, baking powder and the rest of the sugar.

In another mixing bowl, whisk together the butter, egg, milk and vanilla.

Add your cooled roasted strawberries along with any syrup that has been created to the flour bowl and toss gently to coat.

Add the wet ingredients to the flour mixture and folded until just blended.

Spoon into your prepared muffin cups, topping each with some of the reserved strawberries.

Bake for 20-25 minutes or until the muffins are golden.

Transfer from the oven to a wire rack and leave to cool for a few minutes. Remove from the pan.

Enjoy!

It’s the last Monday of the month so that means it’s time for Muffin Monday. Check out all the muffin recipes we are sharing!

ABC Muffins from A Day in the Life on the Farm
Banana Cream Cheese Muffins from Passion Kneaded
Panettone Muffins from Karen's Kitchen Stories
Raspberry Muffins from A Messy Kitchen
Roasted Strawberry Muffins from Food Lust People Love
Sourdough Birthday Cake Muffins from Zesty South Indian Kitchen
Strawberry Ricotta Jumbo Muffins with Ricotta Glaze from Jolene's Recipe Journal

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Roasted Strawberry Muffins!

Wednesday, June 18, 2025

Milk-Roasted Chicken

This Milk-Roasted Chicken is made with the deliciously odd combination of lemon and milk which creates the most tender chicken and a divine sauce. Add mushrooms and baby new potatoes for a one-pot meal.

I first started making a version of this chicken after watching Jamie Oliver’s show Oliver’s Twist way back in 2002. The episode was called Big Grub for Big Boys and Jamie was cooking for his local rugby team.

The original calls for sage instead of tarragon and fewer cloves of garlic, and no mushrooms or baby new potatoes so you could make this without them but I do love a one-pot dinner.

Milk-Roasted Chicken

This recipe, as mentioned above, is adapted from one of Jamie Oliver’s. It can also be found in his cookbook, Happy Days with the Naked Chef. Below I have given the amounts of mushrooms and potatoes I used this time. Know that if you want to add more or less of either, it’s all still good. Can’t find fresh tarragon? Use your favorite fresh herb. Thyme or even rosemary would be delicious.

Ingredients

1 whole chicken (about 3 lbs or 1.5 kg)

Fine sea salt and freshly ground black pepper

4 oz or 113g butter

1 cinnamon stick

2 big sprigs fresh tarragon

1 lemon

8 garlic cloves, peeled and crushed

2 1/4 cups or 540ml milk

5 1/2 oz or 156g baby button mushrooms

1 lb or 450g baby new potatoes

Method

Preheat the oven to 375°F or 190°C, and find a snug-fitting pot for the chicken. Cross the chicken’s legs and secure them together with string or silicone bands.

Season the chicken generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden.

Start breast down and don’t try to turn it until you can move it slightly, about 7-8 minutes. If you try to turn it too soon, before it’s lovely and brown, the skin will stick to the bottom of the pot.

Remove from the heat, put the chicken on a plate.

Jamie says at this point, “throw away the butter left in the pot which will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.” I must confess, I just couldn’t do it.

Throwing away butter goes against my very ethos regarding cooking. Have you ever seen a French chef throw out butter? Oh, hell, no. They add more!

Strip the leaves off the tarragon and set aside a small pile for garnish later. Use a potato peeler to remove the lemon zest thinly in big pieces. Peel the garlic and hit the cloves with the side of a knife to crush them slightly.

Juice your lemon, but leave a little bit in one rind for squeezing over the cooked chicken.

Add the cinnamon stick, bigger pile of tarragon, lemon zest and garlic to the pot. Give it all a quick stir.

Put the chicken on top, breast side up and pour the milk and lemon juice around the sides.

Add in the cleaned mushrooms.

Roast the chicken in the preheated oven for about 45 minutes. Baste with the cooking juice from time to time.

Add in the new potatoes and roast for a further 45 minutes.

To serve, squeeze the last of the lemon juice over the chicken and sprinkle on the reserved tarragon.

If you serve from a platter instead of the pot, make sure to include the juices from the pan in a gravy boat on the side!

Enjoy!

Welcome to the 13th edition of Alphabet Challenge 2025, brought to you by the letter M. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the M recipes below:

Food Lust People Love: Milk Roasted Chicken with New Potatoes and Mushrooms
Blogghetti: Movie Night Charcuterie Board
Sneha’s Recipe: Mango Bread Pastry - No Bake Dessert
Jolene’s Recipe Journal: Mocha Milkshake
Karen’s Kitchen Stories: Maple Pecan Madeleines
A Day in the Life on the Farm: Steak and Mushroom Bites
A Messy Kitchen: Mini Lemon Cupcakes with Marionberry Frosting (Doctored Cake Mix)
Mayuri’s Jikoni: Moong Dal Salad | Kosambari
Magical Ingredients: Mint Mascarpone Dip
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Pineapple Ketchup Ground Turkey Skillet Meatballs
Culinary Cam: Mini Peach Galettes

Here are my posts for the 2025 alphabet challenge, thus far:

A: Roasted Asparagus Soup

B: Blistered Sugar Snap Peas

C. Jersey Royal Chicken Chorizo Traybake

D. Small Batch Dried Apricot Jam

E. Whipped Espresso Cream

F. Fish Sauce Roasted Chicken

G. Extra Herby Gremolata

H. Smoked Herring Spread

I. Fresh Cherry Ice Cream

J. Small Batch Strawberry Jam

K. Kiwi Tomato Feta Salad

L. Lobster Butter

M. Milk-Roasted Chicken – this post!

Pin this Milk-Roasted Chicken!

Wednesday, June 4, 2025

Lobster Butter

Made with equal parts roe and butter, along with the creamy fat, if desired, this lobster butter is a deliciously rich savory spread for bread, crackers or toast.

A couple of years ago, at a huge book sale held in aid of Guide Dogs for the Blind – Jersey, I bought a little paperback called, The New Channel Island Cook Book. It is a wealth of knowledge (albeit a bit dated, published in 1989) about local produce with all sorts of recipes from the ubiquitous Jersey Royal potatoes to a fruit I’d never heard of called babaco which was reputedly imported from Ecuador and is similar to papaya.

Apparently, back then, they were hoping that as tomato farming was winding down due to competition from growers abroad, babaco production would pick up some of that slack. Unfortunately, it didn’t work out that way.

From what I can discern, babaco is still grown in the Channel Islands but there are only a few plants that still produce the fruit in Guernsey. In fact, maybe it was only ever grown there.

Another ingredient I was unfamiliar with is calabrese. Turns out this is a variety of what we call broccoli these days and the stalks were peeled and eaten! As they should be. I will never understand people who cut the broccoli stalks off and discard them. They can be tough on the outside but are delicious on the inside, either cooked or raw.

Quite a few of the recipes include seafood, understandable since it's an island cookbook, so when I lucked into a boiled lobster a while back, I started perusing its pages. I came across a very simple recipe for a part of the lobster I must confess I usually discard, the roe or eggs. What a waste! From now on, I’ll be making lobster butter.

Lobster Butter

The ingredient amounts will naturally depend on the size of your cooked lobster. This is where a kitchen scale comes in handy. Weigh the roe and any fat you will be using, then measure an equal weight in butter.

Ingredients

Roe from a cooked lobster or the roe and the fat

An equal quantity of butter

Method

Weigh the lobster portion of the ingredients. The roe weighed 48g and the fat weighed an additional 11g.

Add the roe and fat and an equal amount of cold butter (59g, in this case) to your mortar.

Mash together until smooth.

As you can see, I used the back of a spoon instead of my pestle. This takes a bit of time and persistence, but it's worth it! Isn't it a gorgeous color?

Serve with crackers, toast or slices of nice crusty bread. A cold glass of a dry white wine goes nicely!

Freeze any leftovers rolled up in a baggie or cling film to create a sliceable log for later.

Enjoy!

Welcome to the 12th edition of Alphabet Challenge 2025, brought to you by the letter L. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the L recipes below:

Karen’s Kitchen Stories: Lychee Martini
A Messy Kitchen: Lemongrass Chicken and Asparagus
Food Lust People Love: Lobster Butter
Culinary Cam: Enamored with Culinary Lavender: From Sips to Sweets
Jolene’s Recipe Journal: Lemon Pudding Cookies
Magical Ingredients: Lentil Lasagna Dip
Mayuri’s Jikoni: Lobia Paneer Salad
A Day in the Life on the Farm: Preserved Lemons
Sneha’s Recipe: Besan Almond Ladoo
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chickpea Salad with Lemony Swiss Chard Pesto
Palatable Pastime: Tahdig Lubia Polo

Here are my posts for the 2025 alphabet challenge, thus far:

A: Roasted Asparagus Soup

B: Blistered Sugar Snap Peas

C. Jersey Royal Chicken Chorizo Traybake

D. Small Batch Dried Apricot Jam

E. Whipped Espresso Cream

F. Fish Sauce Roasted Chicken

G. Extra Herby Gremolata

H. Smoked Herring Spread

I. Fresh Cherry Ice Cream

J. Small Batch Strawberry Jam

K. Kiwi Tomato Feta Salad

L. Lobster Butter – this post!

Pin this Lobster Butter!

Wednesday, May 21, 2025

Kiwi Tomato Feta Salad

A fresh twist on the classic tomato and feta combo, this kiwi tomato feta salad is bright, flavorful and delicious.

If you know any New Zealanders, I can guarantee that they will correct you on calling our main ingredient here kiwi without its whole name, kiwi fruit because, of course, the kiwi is also their national bird. Recipes for kiwi? Horrifying. No one eats the flightless bird! At least no one does anymore.

So, I debated with myself about the name of this recipe. Do I add the word fruit so search engines will know I’m not cooking a protected bird? But then, please forgive me, NZ friends, it occurred to me that most of the world has never even heard of the bird that gives you your nickname. Kiwi tomato feta salad it is!

As a small aside, regarding the kiwi fruit, I’ve been reading online that you can actually eat the fuzzy peel but I’ll be honest, that really doesn't sound like a good idea to me. (I prefer nectarines to peaches because of the fuzz and peaches aren’t even sharp.) Some Reddit users claim they scrub or even shave the little hairs off to make the peel more palatable and more power to them. I’ll stick with peeling! For this salad, you do you.

Kiwi Tomato Feta Salad

Since this recipe makes more dressing than you actually need, this salad is very easily doubled. Add a protein, like cooked salmon or chicken and, as is, it makes a lovely lunch for two. I added salmon to mine but since I put it on last, it covered up the lovely green kiwi fruit in those photos, our star ingredient. Without the protein, it's the perfect side salad.

Ingredients

For the dressing:

1 green onion, divided

3 tablespoons cider vinegar

2 1/2 tablespoons olive oil

1/4 teaspoon mustard powder (like Colman’s)

Good pinch flakey sea salt

A few good grinds of black pepper, plus extra to finish the salad

For the salad:

3 ripe but firm kiwi fruit

1 ripe but firm tomato

1 oz or 28g feta cheese

Method

Slice the green part of the green onion and finely mince the white part.

Put the white part in a small jar with the vinegar. Set aside for a few minutes then add the rest of the dressing ingredients.

Give it all a good shake until fully mixed, then set aside.

Peel and slice the kiwi.

Core and cut the tomato in to small pieces.

Lay the kiwi slices out single file on a plate. Scatter the tomato on the sliced kiwi.

Crumble the feta and scatter it on the kiwi and tomato.

Give the salad dressing another good shake and then pour or spoon some over the salad. You will not use it all and the rest of the jar can be stored in the refrigerator. Sprinkle on the green onion. Give the whole thing another couple of grinds of black pepper to finish.

Like all good tomato salads, this is best served at room temperature. My husband and I both loved the salad, agreeing that the kiwi was a great addition to the classic tomato feta combo. I don’t buy kiwi fruit very often but using it in this salad will certainly change that!

Enjoy!

Welcome to the 11th edition of Alphabet Challenge 2025, brought to you by the letter K. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the K recipes below: