Mud Muffins

Ingredients

• 175 g butter 
• 175 g Cadbury Dark Cooking Chocolate, chopped 
• 1 cup well packed brown sugar 
• 3 eggs 
• 1 teaspoon vanilla essence 
• 1 cup plain flour 
• 2 tablespoons Cadbury Bournville Cocoa 
• ¼ cup milk 
• 100 g macadamia nuts, chopped 

Method

Preheat the oven to 180°cup. 
Melt the butter and chocolate together over a double boiler or in the microwave on Medium (50% power) for 2 minutes. 
Add the sugar and stir to dissolve any lumps. 
Add the eggs and vanilla essence, beating them in well. 
Add the sifted flour and cocoa, then the milk. 
Stir in the nuts. Fill greased muffin pans and bake for 25 minutes. 

Estonian milk and vegetable soup

a handful of baby carrots
1 small head of cauliflower or white cabbage
a large handful of (sugarsnap) peas
a large handful of new potatoes
500 ml (2 cups) water
1 tsp salt
2 Tbsp butter
1 litre (4 cups) full-fat milk
fresh dill, finely chopped

Scrub the carrots and potatoes clean, then cut the potatoes into small chunks and the carrots into slices about 3-4 mm thick (if you've got pretty slim carrots, then you can also halve or quarter them lengthwise instead, see the photos). Divide the cauliflower into small florets, or shred the cabbage into small thick slices. Pod the peas, if using regular green peas.

Place carrots, potatoes and cauliflower/cabbage into a medium saucepan. Add water, season with salt and butter. Bring into a boil. Half-cover with the lid and simmer for about 15-20 minutes, until the vegetables are almost cooked. Add the peas and cook for 5 more minutes.

Now pour in the milk. Bring slowly into a boil, stirring gently. Remove from the heat, add the dill and season to taste. Serve and enjoy.

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