Blueberry Muffins


Prep time: 30 mins

Cook time: 30 mins

Makes 12 muffins

5 tablespoons  (2 1/2 ounces or 71 grams) unsalted butter , softened
1/2 cup  (3 1/2 ounces or 100 grams) sugar
1 large egg
3/4 cup sour cream or plain yogurt
1/2 teaspoon grated lemon zest
1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
1/4 teaspoon  (1 gram) baking soda
1/4 teaspoon (2 grams) salt
3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)

1. Preheat oven to 180C. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray.
2. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest.
3. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears.
4. Gently fold in your blueberries. The dough will be quite thick
5. Fill the pan to 3/4 full.
6. Bake for 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.


Dorie Greenspan World Peace Cookies


Prep time: 20 mins plus 3 hour chilling time

Bake time: 12 mins

Makes 30 cookies


1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips


1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
3 Add flour mixture and pulse at low speed for 3-5 seconds each time. Pulse until all flour has been incorporated. Mix on low speed for an additional 20 seconds.
4. Split the dough in half and roll each into 1 1/2 inch logs. Refrigerate for at least 3 hours before baking. (The dough can be refrigerated up to 2 days or frozen for up to 2 months)
5. When ready, slice the logs into 1/2 inch thick slices and bake on the center rach for 12 mins at 160C.
6. Let cookies cool on baking sheet for 2 mins before transferring to a cooling rack.


Fig, tomato and blueberry rocket salad


Prep time: 10mins

Makes 2 servings


2 figs
4 large cherry tomatoes
1/2 cup blueberries
3 tablespoons olive oil
3 teaspoons balsamic vinegar
Pinch of salt and pepper


1. Whisk together the olive oil and balsamic vinegar and season.
2. Arrange the figs, tomatoes, blueberries and rocket on two plates.
Drizzle with the dressing and serve.

Korean Cold Spicy Noodles


Prep time: 10 mins

Cook time: 5 mins

Makes 4 servings


14 oz (1 pack) jjolmyon noodle
1 egg, hard boiled
1/4 carrot thinly sliced
3 pieces korean instant seaweed sliced
2 tsp toasted sesame seeds

Spicy sauce
2 tbsp Korean chili paste
1 1/2 tbsp sugar
1 tbsp rice vinegar
1/2 tsp minced garlic
1/2 tsp sesame seeds
1 tsp sesame oil



1. Boil around 5 cups of water in a large pot and cook noodles according to package instructions.
2. When noodles are cooked rinse with cold water several times until the noodles are less sticky.
3. Soak in ice cold water for 3 mins.
4. In a medium sized bowl, make the spicy sauce.
5. Strain the noodles, getting rid of as much of the water as possible.
6. Mix the sauce with the noodles, top with carrot, seaweed, egg and sesame seeds.