December Newsletter with delicious Pesto Muffin Recipe
Hello All
We hope you are all getting excited about the upcoming festive season - here at the Angela Malik Cook School we have all been busy cooking and baking for our brand new Deli which opened last week on the 27th of November!
The response has been brilliant from the locals and we have had some rave reviews on the local W3 website.
As a cook the thing I love best is any opportunity to feed people and the Deli means I can try out all my favourite dishes in the shop and see what the customers think. Immediate feedback is amazing! Last week the menu included:
Spicy Pepper & Tomato Soup
Moroccan Lamb Tagine with Apricots & Couscous
Layered Aubergine with Mint & Garlic Yogurt
Bethany has been making a range of chocolates for the shop and we have had great fun experimenting with muffin recipes. I have given one below for you to try.
All of this week We'll have loads of tasters out for everyone to enjoy, and you can pop your head into the school kitchen to see the chefs at work.
We'll be open Mon - Fri 9.30am to 7.00pm & Sat 9.30am-5.30pm
Don't forget our range of gift vouchers and foodie gifts if you are still looking for Christmas gifts. An open gift voucher makes a perfect gift. We have £125.00 or £65.00 vouchers available online.
Check out the new Taste Sensation Hampers £40.00 and Hot or Sweet Tins £20.00 on the website.
Have a good month everyone and don't forget to try the muffins out.
Angela x
email: angela@angelamalik.co.uk
tel: 0208 992 5011
Cheese & Fragrant Pesto Muffins
Makes 6
Ingredients:
225g self raising flour
1 tsp baking powder
50g soft butter
75g mature Cheddar cheese
50g Angela Malik’s Fragrant Pesto
150ml milk
1 egg
½ tsp salt
pinch of cayenne
Method
Preheat the oven to 180C or gas mark 5
Sieve the flour and baking powder into a large baking bowl, add the softened butter and lightly rub together with fingertips until the mixture resembles fine breadcrumbs.
Mix the milk, egg, pesto, cheese and dry spices together in a jug.
Make a well in the breadcrumbs mix and pour in wet ingredients. Mix quickly. The mixture should be quite wet.
Spoon into a greased muffin tin.
Bake in the preheated oven for 10-12 or until golden brown and well risen.
London Cook School: 6 Churchfield Road, Acton, London, W3 6EG
