To enter leave a comment with your suggestion for the name of the muffins. If we pick your name as the winner you could win a little prize. This is just for a bit of fun and the prize is not going to make your day, or even your year, but it could put a smile on your face. Ideas please by the end of the month. That's midnight GMT on Thursday 31st January 2008.The name should have a Star Wars theme and is for Orange and Ginger Marmalade Muffins, using our Galactic Ginger Jam.
Rules can be changed at the last moment and judges say is final... etc... etc...
Now on to some more Star Wars food... I can assure you that somebody was harmed and feelings were bruised in the making of one of the following...
Ewok Eggs (to serve 4 for lunch)
4 large organic freerange eggs
Large handful of chopped spring onions/salad onions
1/4 cup of double cream
salt and pepper to season
Tablespoon of oil
In a bowl whisk the eggs, double cream, add salt and pepper to season.
Heat oil in a frying pan. Add the chopped spring onions, fry lightly until softened. Add the egg mixture and cook on a low heat. Give it a stir every 30 seconds or so and cook until you think the eggs are ready. Some people like their eggs runny, some firm. I overcooked ours today - by a long way!
Ewoked Savoy Cabbage with Han Solo Jamon and Galactic Ginger Jam Sauce
Half a large savoy cabbage, finely sliced
Spanish Jamon (we used this Jamón Iberico de Bellota) rough pieces about 1cm in diameter
Tablespoon of Galactic Ginger Jam - You could always use orange marmalade & grated fresh ginger.
Tablespoon of Teriyaki Sauce
Tablespoon of Olive Oil
Heat olive oil in a wok (or ewok as we now call it). Add Jamon, cook for 2 minutes then add savoy cabbage, cook for 2 minutes. Shake it around the pan then add the Galactic Ginger Jam and Teriyaki Sauce. Cook for further couple of minutes. You might want to add a tablespoon of hot water if you think it needs it.
A bowl of Galactic Ginger Jamas I wasn't organised with enough clean and sterlised jam jars when I made it!
While cutting the jamon off the bone I cut my hand. After crashing about and shouting at husband that he should have cut the stupid stuff, I cleaned it, sprayed it with Savlon and covered it with a plaster (a blue one so I could feel like a real cook!). I will at some point apologise to Hubs but for now I'm skulking, (not sulking). I also burned the eggs and had to scrape off the top so that nobody had to eat the burnt bits. Poor Hubs, poor children!
Anyway, changes are afoot in the Little Foodies household, more of which next week.
