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Charlotte Pike

Award-winning cookery writer, teacher and chef

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Breakfast

Cheddar and spinach muffins

15 October 2013 By Charlotte Pike 7 Comments

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These savoury muffins are a bit of a family favourite. I made them again for lunch last week, which really reminded us all just how good they are.

Not only are they extremely tasty, they are so versatile. We love them to take on a picnic on a crisp autumn day. They are great with soup or on their own for lunch or as a snack. I’m not a fan of sandwiches, but find these make a great alternative. I’m sure they’d be a hit in packed lunches, too.

Last week, I removed them from the oven and placed them on a rack to cool. They started to disappear so quickly, before I knew it there were just the three left you see in the photo.

Cheddar and spinach muffins

Makes 12

Ingredients

10g butter

150g fresh spinach, stalks removed

300g self-raising flour, sifted

1 teaspoon English Mustard Powder

A pinch of sea salt

75g butter

200g good quality mature Cheddar cheese

1 large free-range egg

250ml whole milk

Method

Preheat the oven to 190°C. Lightly grease a non-stick muffin tin.

Melt the 10g of butter in a large non-stick frying pan. Add the spinach and cook over a moderate heat for around 5 minutes until the spinach is wilted.

Place the flour, mustard powder and salt into a large mixing bowl, and rub the butter into the flour until it looks like breadcrumbs.

Stir the grated cheese into the dry mixture.

Beat the egg in a bowl with the milk.

Add the spinach, and then pour in the egg and milk mixture into the dry mixture and stir to combine thoroughly.

Spoon into the muffin tin and cook in the oven for 20 minutes until golden.

Allow to cool on a wire rack, although they are nice eaten warm from the oven.

Filed Under: Baking, Breakfast, Lunch, Recipes Tagged With: cheese and spinach muffin recipe, Cheese muffin recipe, lunchbox, lunchbox ideas, mature cheddar, picnic ideas, savoury muffin, spinach

They’ve arrived!

17 June 2013 By Charlotte Pike 8 Comments

A couple of recipes from the baking book

A couple of recipes from the baking book

I am so thrilled to be able to tell you that my books are almost here.

It was a very strange yet exciting moment when they arrived a couple of weeks ago. There was a huge thud as they arrived through the letterbox, tumbling onto the doormat. To be honest, in recent months, after the stress of deadlines had passed, this is a moment I’d thought about a few times. I was just so excited to see how the books would feel and look in my hands. The fact that I’d just written three cookery books would all become real.

Well, I have to tell you, it was a lovely moment. But it did take me a few weeks before I could sit down and read them properly.  The content was just so familiar. I cannot begin to tell you how many nights I stayed up until the small hours, scrutinizing my Word documents before they were submitted, and then the same happened again over and over with the edits from the copywriters.

Finally, when the PDFs arrived, I felt under even more pressure to ensure everything was perfect before it went off to print. I have a keen eye for detail and can generally spot a typo at ten paces, but when it’s your own work, it’s so much harder. Especially when you have around 300,000 words to work through across three books.

And because I knew practically every word off by heart at that point, I struggled to actually read the books. But I have done now, and it was a wonderful moment.

But it still doesn’t seem real. I’ve had lots of lovely comments and good wishes from kind people, but I can’t quite believe I’ve done it yet. Maybe that will change when I see the books for sale in a shop for the first time.

It’s no exaggeration to say that these books have been pretty much my life for the last 18 months. Blood, sweat and tears have quite literally gone into them. My lovely Editor told me just last week that the thrill of opening a book for the first time never goes, even for the publishers.  I imagine it must be like having a baby, waiting for so long until something amazing happens.

For those of you who have been asking about them, you can find more information about the books here.

Thanks to everyone who has supported me throughout the process, in so many ways. I couldn’t have done it without you.

Filed Under: Baking, Breakfast, Dinner, Events, Press & PR, Lunch, Quick Updates, Recipes Tagged With: author, cookery book, how to write a cook book, Quercus, The Hungry Student, writing a cook book, writing a cookery book

Freshly squeezed clementine juice

29 December 2012 By Charlotte Pike 5 Comments

Freshly squeezed clementine juice

I’m back! I hope you all had a very happy Christmas, whatever you did to celebrate. We had a super time in Cornwall which I will be telling you about very soon.

I’m feeling as though my blog has been a bit neglected of late, as have so many things in my life, so I am back with plenty of much-needed TLC. Thank you to all of you who have kept popping back, I was amazed looking at my stats to see just how many of you have buy gabapentin online uk stuck with me, so thank you.

Fresh clementines

If you are feeling as though you have overindulged somewhat over the Christmas period, why not try some fresh clementine juice? I love it for breakfast, and it is delicious at any time of the day.

It takes around three fresh clementines to make one small glass of juice. I am lazy and use my Magimix to extract the juice, but as clementines are quite small, you can juice them using a citrus juicer very easily.

Freshly cut clementines

Filed Under: Breakfast, Uncategorized Tagged With: clementine juice, fresh fruit juice, Freshly squeezed clementine juice, what to do with clementines

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About Charlotte

Charlotte Pike, award-winning cookbook author, cookery teacher and chef.

Author of five bestselling cookery books, leading independent cookery teacher and private chef, running Charlotte's Kitchen catering company. Charlotte is also the current Chair of the Guild of Food Writers.

Charlotte is known for her recipes that really work, and as a professionally trained chef who writes about food.

Charlotte lives in the English countryside and is passionate about great home cooking using the best seasonal ingredients.

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