We have a real oven!

I had convinced myself I wouldn’t fall into the trap of starting to use the kitchen until it was completely finished. Who was I kidding? With plumber son still away on his honeymoon, we won’t be able to have the plumbing or gas works connected but I just couldn’t resist the opportunity of having the power connected to the oven so I could see if it was a win or if I would regret my choice and ‘bone up’ to living with it.

Our ever reliable electrician Amador from Safety 1st Electrical understands my passion for cooking (and I’m sure would love a few more loaves of sourdough) was more than happy to accommodate me and hook the electrics up so I could crank the new oven up. My first impression when seeing the clock light displayed was , “well at least that works”! We powered up ‘the beast’, let it go for about an hour to burn off any residual factory nasties while I was trying to work out what to cook as the first test.

I had just mixed a batch of bread dough so decided  on making some sourdough muffins with the residual starter.  I didn’t really have a recipe in mind, but I knew the banana bread muffins I made a while back were good and I wanted (needed) to use up some berries that were in the freezer.

We have a winner! I was so impressed with the even temperature of the oven, the easy understanding of the instructions and the fact the timer bell didn’t drive me nuts when it chimed. These are the muffins, made and baked within 45 minutes. They are delicious and I can’t wait to start trying so many more things. I’m especially excited that I will be able to bake items over the size of a pocket-handkerchief whenever I want! Recipe is below.

Sourdough Fruit muffins