There has been a lot of cooking in my kitchen of late, but not so much blogging. I had to change this today so after a dinner of italian sausage and pasta, I wanted to share some of the cultural shows I have seen in the past few weeks. I know in this cold spell it may be difficult to leave the warmth of your homes, but once you are out and at the theatre or opera,and the curtain goes up, it all seems worth it. Last week I was fortunate enough to be invited to the opera and saw La Rondine by Puccini. It was a magical evening both in terms of the opera, the location, our seats but most importantly my lovely friend Natasha who invited five friends. Thank-you Natasha. I then went to BAM at the weekend and saw Suit. The short 75min play is directed by Peter Brook and written by Themba. It is beautifully acted and is full of life and energy , despite the small cast and minimum set. If you have not been to BAM, you must go. The Harvey Theatre is spectacular and reminds me of old Shakespearean times, a raw simple space where the audience sit very close to the actors in a semi circle. It is simply magical and it is the best reason for us die hard NewYorkers to go to Brooklyn. I will be there again this Friday to see the renowned Trisha Dance Company. Go on to the BAM website and make a reservation to see either The Suit, Opera, Master Builder, Caesar, The list is endless and the theatre experience is wondrous. It is pure heaven in this wonderful very urban like industrial setting.
Now to food so this week I wanted to blog something very simple as Lemon Poppy Seed Muffins with a twist. The twist being they are more cake like, so they use the traditional butter method as to using oil. These came out light and delicious and were a favorite with the kids. You can add as much lemon zest as you like but watch the lemon juice.
2 cups plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
115g unsalted butter
1 cup granulated sugar
2 large eggs
2/3 Tbsp lemon juice- to your personal taste
1 cup sour cream
2 Tbsp poppy seeds
Take a muffin tray and place muffin paper liners or lightly butter. Makes 12
Take the butter and sugar and blend until smooth for 1/2 minutes. Then add the lemon zest.
Add the eggs one at a time and if the mixture curdles add 1Tbsp of the flour.
Mix the flour and the baking powder and baking soda. Add slowly to the mixture. Then slowly blend in the sour cream and then the lemon juice. Mix well and fill the muffin holders. Bake 20-25mins. Let cool and serve. Will keep in an air tight container for 2/3days.