Fresh Veggies

Fresh Veggies
great produce=Great eating

Sunday, April 13, 2014

Spring vegetable soup, Corn packed muffins/cornbread (and easy recipe), cranberry-cashew-almond -oatmeal cookies, vegetable and tomato ragout for pasta..photos of prep for tomrrow

Tomato & Vegetable ragout for the pasta..asparagus, zucchini, garlic, carrots, onions, yams, sweetcorn

Spring Vegetable soup, green beans, corn, carrots, celery, onions, peas, red potatoes, nutritional yeast vegetable broth








yellow cornmeal cornbread/muffins


Easy Recipe for the cornbread/muffins:

makes one 8 x 8inch cornbread or 8 muffins
1 cup cornmeal/fine ground polenta
1 cup all purpose flour
3tbsp sugar
3tsp baking powder
1/2tsp salt
1 cup milk (nut milk is fine)
1 large egg beaten
1/4 cup vegetable oil
1/4 cup drained defrosted or canned sweetcorn
2tbsp chopped green peppers (optional)

PREHEAT OVEN 425F middle shelf
Combine the flour, cornmeal, salt, sugar and baking powder in a bowl.
Beat the eggs, milk, oil together then add to the dry ingredients.
Mix well for about 1 min.
Add the corn and peppers, stir together then fill the greased muffin cups 3/4 full, or  the 8x 8 inch baking pan.
Place in oven and bake for 20-23 mins for cornbread
15-18 mins for the muffins
Do not over bake ..as these are low sugar they must not brown..or they will be dry.
remove and cool in the muffin cups/pan.
serve warm with butter
You may also add 1/4 cup shredded cheese to the batter.





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