I sometimes forget that I will receive a package when taking part in swaps, I become anxious about seeing if the package I have sent has arrived at it's destination and I forget one is on the way to me.
Anyway, my CSW9 package arrived today and it travelled all the way from Ramsgate in England. I loved the contents ~ my spoiler Sharon must have stalked me very well indeed!
My requested colour/theme was way out of my comfort zone this time but I am starting to run out of colours and thought it was time I tried something different to my usual red/plum/purple. I asked for a combination of cream, pale gold and hot pink and either a Cupcake or an Oriental theme if possible.
I received 2 skeins of the most lovely fingering weight yarn, a hand made needle roll with a matching notions purse (funny, I occasionally make these for my shop but have never made one for myself). Also included were Knit Picks DPN's and needle tips (in a size I keep losing/breaking), a great needle gauge, a pretty Union Jack purse containing an English coin, English magazines and recipes, cupcake cases, cupcake wet wipes, Options hot chocolate drinks, hand made doggy themed stitch markers, floral peg clips. My spoiler hit both my colour choices and themes which I was not expecting, here are some of the goodies:
On the knitting front I dyed a skein of yarn I received in another recent swap, this was an organic merino/silk blend from Ellen Norway. I dyed it in deep red/berry tones and have finally decided that I will use it to knit myself a Pettine shawlette that I will cast on today. I seem to have been in a bit of a knitting tiz lately and cannot decide what to knit next. I think my problem is that there are so many things I want to knit I can't put them in any logical order lol.
In my swap package was a recipe card from Tesco's for cheddar & cornbread muffins, so of course I had to make them didn't I? We take our own lunches to work and I think these will make a nice change to wraps or sandwiches. I made a couple of changes ~ I added some finely chopped spring onions, red pepper and sweetcorn kernels which I lightly cooked in a teaspoon of olive oil. I also added 25g of freshly grated parmesan cheese along with the cheddar to the mixture:
Cheddar Cornbread Muffins
50g butter, melted
150g strong cheddar cheese coarsely grated
300g cornmeal or fine polenta
150g self raising flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
280ml buttermilk
175ml milk
Preheat the oven to gas 5, 190 deg, or 170 deg fan. Use a tablespoon of the butter to grease a 12 hole muffin tin.
Put a heaped tablespoon of the cheese to one side for the tops.
Mix all the dry ingredients, including the grated cheese in a large bowl.
Mix all the wet ingredients, including the melted butter together in another bowl or jug.
Pour the wet into the dry and lightly mix together until just combined. Don't over mix. Spoon into the muffin tins and sprinkle with the reserved cheese.
Bake for 20 minutes until risen and golden.
Transfer to a cooling rack. Serve split in half and filled with sliced cheese, tomato chutney and salad leaves. The muffins can be wrapped and frozen for up to 3 months.
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