I'm happy to report that it's all true, by the way - Sarah really does spend a lot of time creating delicious new dishes and Billie tries all of them. I was greeted last night by a massive helping of chili and a slice of steaming cornbread (officially my new favourite thing) which cut through my jet lag nicely. This morning I found Ms. Allely making her own muesli, using exotic ingredients like coconut oil to transform oats and nuts into a sweet, toasted treat served with yoghurt and freshly sliced apple. While she crunched up nuts and melted honey, I attempted to feed Billie and Billie attempted to cover me, the table, the floor and herself in porridge, while still somehow managing to remain adorable.
The best recipe so far has been feta and spinach muffins, which were thrown together in oh, y'know, half an hour, and taken with us on a visit the Sydney Biennale on Cockatoo Island. Most of them were hoovered up by the time we made it onto the ferry, but we managed to save a few for when we actually felt we deserved lunch.
Sarah has just whispered 'shall I make us a little desert?' so I'd better sign off in order not to miss the next exciting eating event.
Emma Rubach (Billie Bites British Correspondent and chief taster - apart from Billie and Miles that is.)
SPINACH AND FETA MUFFINS
Here's a basic muffin recipe adapted from one emailed to me by Hannah while I was in the midst of a pregnancy induced muffin-making frenzy. You can add sweet or savory flavours, what ever you fancy, to this very versatile recipe.
120 g self-raising wholemeal flour
Two eggs, beaten
3/4 cup milk
1/2 cup vegetable oil
200g feta, crumbled into small pieces about the size of your little fingernail.
Small bunch of chopped spinach (about two big handfuls)
Grease, with butter, 12 muffin tins; preheat oven to 220 c. Sieve flour into a large bowl, add dry ingredients, in this case the spinach and cheese. In a small bowl, mix the eggs, milk and oil together (and any wet ingredients if you're using them - tomatoes, berries, what have you). Make a well in the dry ingredients and quickly but gently mix in the wet ingredients. Immediately spoon into the baking tins and place in the centre of the oven. Check after 15 minutes and remove when lightly browned on top. Up end onto a wire rack and eat while warm or pack for a picnic.
CORN, COURGETTE AND CHEDDAR MUFFINS
As requested by Cara, simply add two cups of grated courgette (three small courgettes) one cup of grated cheddar, the kernals of one corn cob to the above recipe.
RHUBARB PEAR AND GINGER MUFFINS
One pear chopped finely, two cups finely sliced rhubarb, half a tablespoon of fresh grated ginger, a tea-spoon of ground ginger and half a cup of sugar.