Blueberry Lemon Muffins

1/2 cup brown sugar

4 tbs butter

250g  ski lemon meringue yoghurt

1 cup fresh blueberries

1 egg

2 tsp fresh lemon juice

1 tsp lemon rind

2 cup plain flour

1 tsp baking soda

1/2 tsp salt

Preheat the oven to 170C. Coat a muffin tin with cooking spray or line with paper cups.
In a large bowl, beat the sugar and margarine with a wooden spoon. Stir in the yoghurt, blueberries, egg, lemon juice and zest.
Add the flour, baking powder, baking soda and salt. Stin just to combine, but do not overmix - the batter is supposed to be lumpy.
Divide the batter among the muffin cups. Bake until the muffins are lightly browned and a toothpick inserted comes out clean, 13-16mins. Turn the muffins out onto a rack to cool.
Store in an airtight container at room temp for 2 days or wrap individually and freeze for up to a month.

To be a bit sneaky and make them healthy for the kiddies....
1/2 cup yellow squash puree can be added to step 2.

Sangria

1 lemon
2 limes
2 oranges
ice cubes
500 ml chilled light red wine (rosé)
400 ml chilled lemonade
50 ml orange liqueur (Cointreau or Grand Mariner)
1/2 cup small mint leaves, washed thoroughly and dried
50 ml gin (optional)


Thinly slice lemon and lime.
Peel two long strips of rind from each orange. Juice oranges
Place ice cubes into a 2 litre pitcher and add wine, lemonade, orange juice, orange liqueur and gin.
Add the slice lemon and lime, orange rind and mint leaves into the pitcher.
Stir gently to combine.
Serve immediately in a wine glass.




Notes:
Gin can be substituted with vodka.
Lime juice can be added for a more tart flavour, if desired.

Herb and Bean Falafels

Falafel
2 x 400g cannelloni beans
1/2 onion
2 cloves garlic
1 cup parsley
1 cup mint leaves
2 tsp ground cumin
2 tsp ground coriander
rock salt and black peppercorns - freshly ground
1 1/2 cup besan flour
700ml vegetable oil for deep frying


Yoghurt Sauce
1 small lemon
1 cup mint leaves
1 cup greek style yoghurt
1 tsp cumin


Drain the beans thoroughly. Transfer to a large bowl and roughly mash.
Finely chop the onion, add to the bowl with the garlic that has been minced/ crushed.
Finely chop the parsley. Add to bowl.
Finely chop the mint. Add to bowl.
Stir in spices, freshly ground salt and pepper and 1/2 cup of Besan flour. Combine well, then form into small balls (1 flat tablespoon amounts) with your hands that have been lightly floured with the remaining flour.
Heat the oil until hot. Cook falafels in batches of 4-5 for about 3 minutes or until a dark golden brown colour. Remove from hot oil and drain on paper towels.


To make the yoghurt sauce, finely grate the lemon rind. Chop mint to a desired consistency.
Combine lemon rind, mint, yoghurt and cumin. Season with salt and pepper and serve with falafels.


Notes:
Cannelloni beans can be substituted with any other white bean.
Besan flour is available from health food and asian food stores. It binds the falafels and doesn't make them gluggy.






Chef's idea:
My husband made these the other night (YES! He was in the kitchen!). He didn't use the mint leaves, used only ordinary plain flour, and put enough oil in a deep fry pan to cook. Still tasted good!! We ate these with just greek yoghurt, and it was delish!