Over my extended break, our family really got away from eating a lot of processed crap and finding ways to make things ourselves. We became wild fans of soups (oh the soup recipes I have to share with you!). But in our effort to steer away from packages and boxes, we weeded out saltines and crackers in favor of homemade breads and rolls.
My biscuit recipe was a mainstay in our home (and landed me a spot in Kristen Welch’s That Works for Me ebook last year!) but occasionally we’d forget to make it. We needed to come up with a quick, easy bread recipe that would allow us to make a bread for soups that didn’t need to rise or take hours baking.
Enter Jamie Oliver.
We have become huge fans of Jamie in the last few months. He has taken my loving, caring, unbelievably handsome husband from a man who couldn’t boil potatoes to a man who hand-cranks his own pasta, brews his own beet tonic, and now consumes a smoothie made of fresh raw fruit every morning. Yes, I know he doesn’t get much love in the US (we Canadians seem to love him!) but we love Jamie here at the Sheppard’s house.
Jamie showed us how to make mini Yorkshire puddings in less than 20 minutes. And we love love love them! We make them almost once a week because they are so easy and quick to do! I have come home, mixed these up, and they’ve been ready for the dinner table before I’ve had a chance to get settled down to eat.
So here’s my interpretation of Jamie’s recipe:
- 1 huge coffee cup of white whole wheat flour
- 1 egg
- 1 huge coffee cup of milk
- Turn your oven on 425 degrees. Toss an ungreased muffin tin in the oven.
- In your blender, blend together your flour, egg, and milk. We only use powdered milk in our house for baking, so I usually just toss in the milk powder into the blender and then the water.
- Turn on your blender and run til you have a thick white batter. Turn off and set aside.
- Using an oven mitt, grab your muffin tin out of the oven. Take some olive oil and quickly pour enough to cover the bottom of each cup (no need for liners).
- Pour your batter from the blender into the muffin tins and pop it back into the oven. If you have some left over, grab another muffin tin or wait til your first one is done and repeat.
- Bake for 20-25 minutes until the tops are golden brown and puffed up beautifully.
- Take out, pull out of tin, and serve hot with butter and soup.
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miniMOMist is an account of Mike, Nada and Naomi's journey into realistic minimalism, with the goal centered around simple living, and enjoying each other rather than things. We are a faith-based family and blog about our belief in God regularly. Our love for one another and our passion for a simple, minimalist life brings us much joy and pleasure.