Fry up with Jerusalem artichokes and peanut butter muffin – Everyone’s kitchen from home

# Download recipe below

The menu for this week is

Fry up with homemade hash browns

Peanut butter muffin

If you have been craving for a breakfast in bed: those recipes are for you!

It is great to be able to share vegetables from the garden! This week, the chefs have been able to cook with rosemary and Jerusalem artichokes (or Polish topinambur as Ula would say!) harvested at the Maxwell Centre

Fry up!

Ingredients x2 (Cost per serving £0.51 – Lidl)

For the hash browns

  • 1 large potato, unpeeled
  • 1 ½ tbsp peanut butter

Stir fried vegetables

  • Chopped fresh tomatoes
  • Vegetable oil
  • Few mushroom, sliced
  • Peeled and chopped Jerusalem artichoke
  • Rosemary
  • ¼ tsp smoked paprika

Serve with baked beans, bread and a cup of tea well deserved!

Add: Bacon, plant based meat, Scrambled egg or tofu

Method

Hashbrown – Cook the potato whole in a large pan of water, boil for 10 mins then drain and allow to cool. Peel the skin away then coarsely grate. Mix with the peanut butter and season well. Set aside in the fridge until needed.

Side vegetable – Heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes, mushroom and jerusalem artichokes onto a baking tray, drizzle with 2 tsp sunflower oil, rosemary and bake for 30 mins. It is also possible to stir fry vegetables on a saucepan.

Heat the baked beans, add meat or scrambled eggs and enjoy with some toasted bread!

Peanut butter muffin 

Ingredient x12 (total cost £1.2 – Lidl)

  • Case
  • 150g Peanut butter
  • 300g Flour
  • 1tbsp baking powder
  • 125 g Sugar
  • 150 ml Milk
  • 2 Medium Eggs
  • Option: Vanilla Extract (2 tbsp)

Method

Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a muffin tray with the muffin cases.

Sift the flour and baking powder into a large bowl, add the sugar and stir the dry ingredients together until combined and make a well in the centre.

In a separate bowl mix together the eggs, vanilla extract, melted butter and milk. Pour into the well in the centre of the dry ingredients and gently fold the wet ingredients into the dry ingredients.

Half fill each muffin case with the mixture and add a spoonful of peanut butter. Place the rest of the mixture on top of the peanut butter and, using a cocktail stick, swirl the peanut butter through the mixture. Bake for 20-25 minutes until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes and then place on a wire rack to cool completely.

Big thank you to Duncan, Fiona G, Fiona M, Frances, Ian, Marnie, Marta, and Ula for spreading the love and sharing your creations!

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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