Thanks to Simone we have another Donna Hay challenge. You can read more about it here.
The challenge recipe this month comes from Donna Hay issue 48 and the photo is either by Ben Dearley or William Meppem.
It the last challenge this year. I’m so happy for having the opportunity to take a part in this project. I have learned so much. It is so different than taking your own style photos. I would say it’s like meeting somebody’s else vision.
This time I was fighting with a muffins pile, it was so hard to make a pile that doesn’t look flat. Also, the light on the original photo seems softer and some of it was bounced into the muffins, I just couldn’t get the same effect. And I don’t feel Parma ham in my muffins looks so delicious, but practice makes perfect.
Anyway, I liked this assignment mostly because I always adore shots with a wider scene, you can see part of the table, a glass, it looks more real and you just want to grab a fork and start eating and I’m always somehow afraid of them, I don’t feel they are real enough.
About the recipe. It is super easy, delicious and cute. It will be perfect for a party. Parma ham is quite salty, so don’t add too much salt to the muffins.
I want to wish you happy New Year. I hope it will good year for all of us. For me, once again there are some changes coming, hopefully, they will be good.
The recipe comes originally from Donna Hay magazine and was presented by Simone here.
Makes 12 big muffins (I got 20 small ones)
- 170 g instant polenta (semolina flour works too)
- 75 g all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 Tbsp sage leaves chopped (I mixed fresh chopped sage with dried one)
- sea salt
- black pepper
- 360 g sour cream
- 2 eggs
- 12 sage leaves (extra)
- 12 slices Parma ham
Preheat the oven to 180ºC/160ºC fan. Place the polenta, flour, baking powder, bicarbonate of soda (baking soda), sage, salt, pepper, cream, and eggs in a bowl and mix well to combine.
Place extra sage in the bases of 12 lightly greased 1/2 cup capacity (125 ml) muffin tins.
Line each tin with prosciutto and fill with polenta mixture.
Bake for 15-20 minutes or until cooked. Turn out to serve.