Mulberry Lodge, Willunga Blog - MULBERRY LODGE COUNTRY RETREAT

Pumpkin, Spinach and Feta Savoury Muffins

27/10/2018

These gorgeous cheesy, savoury muffins make a perfect breakfast snack or lunch box snack. I usually make them with gluten free flour as many of our guests are gluten intolerant. The small snack size versions keep perfectly in the freezer so make a batch and they'll do for snacks for a couple of weeks ( or maybe not, they're so yummy you might just eat them all in one sitting). Enjoy!! Download a copy of the the recipe below.

Serves 12 large muffins or 24 small muffins

2 tblsp olive oil
1 medium butternut squash, peeled, seeded, and cut into ½ inch cubes
A sprinkling of salt and pepper
2 small handfuls of spinach, well chopped
¾ cup freshly grated Parmesan cheese
¾ cup crumbled (in large crumbles) feta cheese
2 tsp German-style mustard
2 eggs
¾ cup whole milk
2 cups all-purpose flour/gluten free flour
4 tsp baking powder
¼ tsp ground nutmeg (optional)
1 tsp salt
Freshly ground black pepper

Heat your oven to 200 degrees. Toss the squash cubes with the olive oil and a sprinkling of salt and pepper. Spread them in a single layer on a baking sheet and roast in the oven. Remove from the oven and set aside to cool.
Turn the oven down to 180 degrees. Grease a muffin tin well with oil or butter. In a large mixing bowl, stir together about two-thirds of the squash, the spinach, Parmesan, and ½ a cup of the Feta.
In a small bowl, beat together the milk, eggs, and mustard until well combined. Pour this into the bowl with the squash and spinach. Sprinkle the flour, baking powder, nutmeg if using, and 1 tsp. salt onto the squash and wet ingredients mixture. Gently stir this all together until just combined.
Spoon the batter into the prepared muffin pan – it will fill the holes generously. Sprinkle the tops of the batter-filled holes generously with freshly ground black pepper. Then, press the remaining feta crumbles and squash cubes gently into the tops of the batter.
Bake for 20 minutes, until the muffins are golden and a toothpick inserted into one comes out with no batter on it (it may come out with some melted feta on it, though!). Remove from the oven, allow to cool for about 5 minutes, then run a knife around the sides of each muffin and gently use the knife to lift them out and on to a cooling rack.

butternut_squash_feta___spinach_muffins.pdf
File Size:	170 kb
File Type:	pdf

Banana and Sultana Muffins

28/7/2018

This is great way to use up those bananas that always seem to be left to go brown. Quick and easy to make when you have a spare half hour in the kitchen. I always have a selection of muffins on the go for our guest breakfasts and this is one of the favourites.

Ingredients
Makes: 12 muffins normal size or make 24 mini muffins for a small healthy snack.

85g (3oz) butter or sunflower spread
85g (3oz) light brown sugar
170g (6oz) self-raising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
1 medium egg, beaten
2 medium very ripe bananas
114g (4oz) sultanas

Method

Preheat the oven to 180 C / Gas 4.
Cream butter and sugar together in a bowl till light and fluffy.
Sift flour, cinnamon and soda together in a separate bowl.
Add egg and a spoonful of the flour mixture to the butter and sugar. Beat well.
Mash the bananas with a fork in a separate bowl, add to main mixture and stir in.
Stir in the rest of the flour mixture and mix well. Add the sultanas, stir in and beat to mix thoroughly.
Divide mixture between 12 muffin cases. Bake until a skewer comes out clean, about 20 minutes.
To freeze, place baked muffins in plastic container and place in freezer. Thaw at room temperature for a couple of hours.

Tip
If you want to make this recipe as a loaf, place the mixture in a greased loaf tin and bake at 180 C for about 45-50 mins . Cover top with foil if it starts to look too brown. I sometimes also add a handful,l of oats for added fibre.

Mulberry Lodge Gift Vouchers

4/12/2017

Looking for the perfect gift for a special person, couple, parents or perhaps a special friend? A Mulberry Lodge Luxury Country Retreat Gift Voucher could be your perfect gift for Christmas or for any special occasion.

There are 3 options:

$300 for 1 night
$550 for 2 nights or more
Buy a voucher for $100 (or any other amount above $100) and the recipient can put this towards a stay of any number of nights.

All gift vouchers will include:

A gourmet hosted breakfast or a breakfast hamper delivered to the Retreat - Guest choice
Homemade cookies
Local sweet treats and almonds
A range of vouchers offering special deals with local experience providers and local wineries and restaurants

Vouchers bought for stays of 2 nights or more will also include:

A bottle of McLaren Vale Wine
A welcome cheese platter

Vouchers also available for our Pamper Package and Platinum Package and our Organic Food, Wine and Nature Package

Have a look at some of the other pages on the website for more information on the accommodation and experiences that your special person/couple will enjoy when staying at Mulberry Lodge.

Voucher valid for 2 people for the Garden Retreat Suite

Contact Hazel to arrange a Gift Voucher
E: hazel@mulberrylodgewillunga.com
T: 0424 825 965

Winner Best Hosted Accommodation in South Australia 2016, 2017 and 2018. Inducted into the South Australia Tourism "Hall of Fame"

Healthy Coconut and Vanilla Muesli Bars

14/11/2017

Not only are these muesli bars delicious they're are a healthy version as there's no sugar and coconut oil is used instead of butter. I offer these as part of my guest breakfast each morning but they're great snacking on during the day.

.Make these sugar-free Muesli Bars part of your Sunday cook-up repertoire to have handy during the week.

Ingredients

1/2 cup coconut oil, plus extra for greasing.
½ cup rice malt syrup
¼ cup boiling water
1/4 teaspoon sea salt.
2 cups rolled oats.
1/2 cup shredded coconut.
Tsp of vanilla essence.
3/4 cups activated walnuts, roughly chopped.
1/2 cup activated sunflower seeds.
1/2 cup activated pumpkin seeds.
1/3 cup sesame seeds.
¼ cup dried cranberries or goji berries chopped
1 1/2 tablespoon chia seeds.

Directions

Preheat oven to 160°C/325°F/Gas Mark 3. Line a medium-sized baking pan with baking paper and generously rub coconut oil on the paper and set aside
In a medium-sized saucepan, combine coconut oil, rice malt syrup and salt. Cook on low heat, stirring until well combined.
Remove from heat and add the oats, coconut, Vanilla essence, nuts, seeds, cranberries and boiling water. Combine well. Spread the mixture into the prepared baking pan and smooth the top.
Bake for approximately 20-30 minutes until golden brown around the edges and the middle is semi set. Check bars after 15 minutes to see if the top is browning too quickly. Cover with baking paper, if required.
Remove from oven and cool completely in the pan. I like to put another piece of baking paper on top of the hot mixture then place a similar sized pan on top and press down hard on the mixture so that it sets quite solidly.
Once cool lift from the pan by pulling up on the baking paper.
Transfer to a chopping board and cut into desired sized squares. Remove the baking paper

The cut squares can last in a sealed tin for around 2 weeks, however most of ours disappear within a few days.

Gluten Free Chocolate & Raspberry Brownies

27/8/2017

This has to be one of the most delicious gluten free treats that I make for our guests. Much better than the standard recipe and I always get lovely comments from our guests. So I thought it was about time to share this. Welcome to chocolate brownie heaven! .

The original recipe calls for fresh raspberries but I've found when they're out of season and expensive you can replace the fresh raspberries with a bar of dark Lindt Raspberry Chocolate, and of course I stock up on this chocolate when it's on special offer. I actually think I prefer them with the Lindt raspberry chocolate.

Prep time 10 mins, Cook time 30 mins, Total time40 mins

Serves: 12 - 16 slices

Ingredients

⅓ cup dark chocolate chips
⅓ cup coconut oil
¼ cup honey
3 eggs
¾ cup coconut sugar
½ cup almond meal
1 Tbsp coconut flour
¾ cup raw cacao powder
¼ tsp baking powder
1 cup frozen or fresh raspberries or a bar of dark Lindt Raspberry Chocolate

Method

Preheat oven to 180ºC (356ºF). Line an 9" x 9" square baking pan with parchment paper, set aside.
Melt chocolate chips and coconut oil together, stirring occasionally. Once melted, take off heat and set aside.
In a stand mixer or in a large mixing bowl, add the rest of the ingredients, honey, eggs, sugar, almond meal, coconut flour, cacao and baking powder.
On slow speed, mix the ingredients until they are just combined. Make a well in the centre.
Slowly pour the chocolate/coconut mixture into your well.
Beat mixture until the batter is smooth and shiny, about 1 minute.
Fold through raspberries or alternatively chop up a bar of dark Lindt Raspberry Chocolate for a hint of raspberry and extra chocolatey hit
Pour mixture into prepared pan and spread it out evenly with a spatula.
Bake for 25-30 minutes or until a skewer inserted into the middle comes out clean.
Let the brownie sit in the pan for 10 minutes before removing.
Remove brownies from the pan and cool on a wire rack.
Once the brownies have cooled down completely, cut them into squares and serve.
Brownies can be kept in an air-tight container, refrigerated, for up to 6 days.

Notes
Store in an airtight container, in the pantry or refrigerated, for 4 days - 1 week.

Click on the document below to download a copy of the recipe.

gluten_free_chocolate_raspberry_brownies.pdf
File Size:	264 kb
File Type:	pdf

Lemon Polenta Cake - YUM!

12/8/2017

We have the the most amazing lemon tree on our property which fruits all year and I have great fun finding lots lovely recipes in which I can use our lemons.. This was a cake recipe that I found a while ago by Nigella Lawson and is one of the most delicious, and moist cakes that I have come across. The bonus is that it can be made gluten free and dairy free.

I always treat our guests to some homemade cake and this is by far one of the favourites.
INGREDIENTS
Serves: 16

FOR THE CAKE

200 grams soft unsalted butter (plus some for greasing)
200 grams caster sugar
200 grams ground almonds
100 grams fine polenta (or cornmeal)
1½ teaspoons baking powder (see NOTE below)
3 large eggs
zest of 2 lemons (save juice for syrup)

FOR THE SYRUP

juice of 2 lemons
125 grams icing sugar

METHOD

Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter.
Preheat the oven to 180°C/gas mark 4/ 350°F.
Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes.
It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin.
Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan.
Once the icing sugar’s dissolved into the juice, you’re done.
Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin.

ADDITIONAL INFORMATION
NOTE: To make this cake gluten-free, make sure to use gluten-free baking powder, or omit the baking powder altogether and beat the batter exuberantly at step 4.

To make this cake dairy-free, substitute 150ml light and mild olive oil for the 200g of butter.

Click here for the recipe

Pumpkin, Bacon, Potato, Spinach & Feta Frittata Muffins

5/4/2017

I love autumn and having just harvested 40 pumpkins and butternut squash along with plenty of fresh spinach in the garden, I love to find new tasty ways to use these ingredients. During the week, our guests at the Lodge are provided with a scrumptious Breakfast Hamper filled with homemade goodies and these Frittata Muffins are a perfect addition, providing a small hot element to their breakfast.
These muffins are also perfect for lunch on the go, picnics or school packed lunches. I like to make a batch ahead, they store well in the fridge for a few days, or can be frozen and reheated

Makes 6 large or 12 small Frittata Muffins

Ingredients

12 eggs
½ cup milk/cream or crème fraiche
¼ teaspoon salt
1 teaspoon of mustard optional
1 cup spinach, cooked and drained (about 1 small 250g bag of fresh spinach)
6 bacon slices, cooked, drained of fat, and chopped
50g of feta cheese crumbled
4 average sized potatoes cooked and chopped/sliced – cook in microwave for 6 mins with ½ cup of water double wrap your bowl.
500g of cooked pumpkin/butternut squash cut into small cubed (I like to roast my pumpkin with chilli oil to give it a bit of a spicy kick)
1/2 cup grated Parmesan cheese (optional)
Salt & pepper to season the mix.

Instructions

Preheat oven to 200 degrees. Use a 6-cup large muffin pan (or 12-cup small muffin pan). Spray the muffin pan with non-stick cooking spray or I like to use muffin wrappers.
In a large pouring jug, beat eggs until smooth. Add milk (cream or crème fraiche), salt and pepper, and mix.
Line oven tray with muffin wrappers if using. Add the cooked potato, cooked pumpkin, bacon, feta cheese and spinach to each muffin wrapper to about ¾ full.
Pour over the egg mixture, only to the level of the filling.
Top each muffin cup with grated Parmesan cheese.
Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes.

Storing: These will keep in the fridge for up to 3 days. I also make a batch and freeze them. Let them cool, then freeze in a single layer in a covered container. Remove from the freezer and thaw in the fridge overnight. Reheat on a baking sheet in a preheated 200 degree Celsius oven for about 10 minutes.

Click below to download a copy of the recipe.

bacon_pumpkin_spinacha___fetta_frittat_muffins.pdf
File Size:	330 kb
File Type:	pdf

EASTER WEEKEND SPECIALS

6/3/2017

Are you looking for somewhere special to spend time relaxing at Easter? Well look no further. Mulberry Lodge Country Retreat is offering special packages for a 3 or 4 night stay. Hosting only 1 couple or group travelling together you can enjoy private relaxing time at the Lodge. Enjoy the gardens, cycle the Shiraz Trail, take in the stunning sunsets at Port Willunga beach not to mention the Fleurieu's award winning cellar doors and restaurants.

3 Night Easter Long Weekend Special - $720

Early check in at 12 Noon
Late Check out at 2 pm
Bottle of McLaren Vale Wine & Cheese Platter
Sweet treats
Primo Estate Joseph Experience worth $30)
Special deals for Mulberry Lodge guests with local businesses including wineries
Complimentary use of the Lodge bicycles to cycle the Shiraz Trail - accessed from the Mulberry Lodge Paddock

4 Night Special for Easter Weekend $920

Early check In 12Noon
Late check Out 2pm
A bottle of McLaren Vale wine & cheese platter
Sweet treats
1 Hosted Dinner at Mulberry Lodge (value $120) Includes pre-dinner drinks, nibbles and a 2 course dinner
Primo Estate Premium Joseph Experience ( value $30)
Special deals for Mulberry Lodge guests with local businesses including wineries
Complimentary use of the Mulberry Lodge bicycles to cycle the Shiraz Trail - access from the Mulberry Lodge Paddock

CHECK AVAILABILITY

Poached Eggs & Salmon in Potato Rosti Baskets

5/5/2016

This is one of my favourite breakfasts to cook for our guests. A gourmet breakfast that's simple to prepare, looks beautiful, is very indulgent and not too filling, the perfect way to start your weekend stay at Mulberry Lodge. I use local free range eggs, rocket from the garden, our own potatoes in season, and I like to make make my own basil pesto when we have plenty of basil growing in the garden in summer. The potato rosti baskets can be frozen. If you intend to make a batch and freeze them then only cook for 25 minutes initially and then finish the cooking for about 15 minutes once thawed from the freezer.

Makes 4
Prep Time 20 mins (+10 minutes cooling time)
Cooking 50mins

550g brushed Golden Delight potatoes, peeled, halved
125ml (1/2 Cup) water
2 tsp olive oil
Salt and Pepper
Vegetable oil, to shallow fry
1tbsp capers, rinsed and drained
1tbs white vinegar
4 free range eggs
60g of rocket leaves
300g of smoked salmon
Basil pesto

Place the potato and water in microwave safe bowl. Cover with 2 layers of plastic wrap. Cook in microwave on high for 6 minutes or until the potato softens slightly. Drain. Set aside for 10 mins to cool.

Preheat the oven to 200 degrees C. Spray 4 250ml (1 cup) muffin pans with oil. Coarsely grate the potato. (I use the large grater attachment attach in my food processor) It takes about 30 seconds to grate the potatoes using the food processor.
Add the oil and potatoes to a large bowl; season with salt and pepper and mix through with your hands until potato evenly coated. Press the potato into the muffin tins with a good base and push up the sides to form a basket.
Bake for 35-40 minutes or until brown and a little crisp.
Add vegetable oil to a small frying pan. Heat over medium –high heat. Pat the capers dry and add to the hot oil. Stir for about 1 minute until golden and crisp. Transfer to a plate lined with paper towel.
Bring a large saucepan of water to the boil and add the vinegar. Crack the eggs into separate cups. Carefully slide the eggs into the water. Cook for 3 minutes or until the whites are opaque and just firm. Use a slotted spoon to transfer the eggs to a plate lined with paper towel.
Divide the potato baskets among the plates. Top with rocket, smoked salmon and eggs. Sprinkle with the fried capers and then drizzle the plate with Basil pesto.

Click the document below to download and print the recipe.

potato_rosti_baskets_with_poached_eggs_and_smoked_salmon.pdf
File Size:	271 kb
File Type:	pdf

ESCAPE, INDULGE, RELAX - Enjoy a Winter break at Mulberry Lodge Country Retreat

23/4/2016

ESCAPE, INDULGE, RELAX AT MULBERRY LODGE
$450 for a 2 night get away for 2 people, $650 for 3 nights or $800 for 4 nights during July and August will include:

Luxury accommodation in the Lodge Garden Retreat
A bottle of McLaren Vale wine, homemade biscuits, cake and some regional produce treats
A gourmet cooked breakfast served in the lodge dining room each morning Saturday to Monday and a gourmet breakfast hamper delivered to the Retreat Tues- Friday
A cheese platter served on a day of your choice in the Retreat, in the Lodge Snug Lounge by the log fire or if the weather is warm in the gardens
Complimentary drop off and pick up from local restaurants in the evenings
Free use of the Lodge bikes for 2 people to cycle the Shiraz trail.
20% of your a la carte food bill at French restaurant Le Mistral in Willunga
$30 Voucher towards lunch at Au Pear Restaurant next door to Mulberry Lodge
Buy 1 get 1 free hot drink at Bracegirdles House of Fine Chocolates on McLaren Vale
15% off any wine tour booked in July and Aug with Chooks Little Winery Tours via Mulberry Lodge
10% off a 1/2 hour or 1 hour helicopter tour with Helivista. Drop off at a Winery for lunch (subject to availability and weather)
10% off any tour with Ben from Off Piste Tours - choice of wine,beer food, scenery national parks, luxury vehicle something very different to your usual wine tour. Must be booked via Mulberry Lodge
A $30 voucher for 2 people for the Joseph Experience at Primo Estate - tasting their premium wines with bread, cheese & their own premium olive oil
VIP Experience at Beresford Wines: McLaren Vales newest Cellar door
15% off any wines at Fox Creek Wines
10% off all purchases at I am Tall Poppy gift shop in Willunga

Theses special rates are available for bookings from 1st June through to 30th August and can be booked by emailing your enquiry to hazel@mulberrylodgewillunga.com or phone Hazel on 0424 825 965. You can check availability of your dates by clicking on this link to the: booking calendar but bookings for this package should be made directly with Hazel.

Archives

October 2018
July 2018
December 2017
November 2017
August 2017
June 2017
April 2017
March 2017
December 2016
June 2016
May 2016
April 2016
November 2015
September 2015
February 2015
May 2014
September 2012

Author

Hazel and husband Nik own and run Mulberry Lodge Country Retreat which is a beautiful and unique mud brick property in the McLaren Vale wine region of South Australia. It's our home and business and run as a hosted luxury, country escape for the discerning traveler. We aim to provide our guests with a wonderful relaxed and indulgent experience. Through the blog Hazel will be sharing information about regional food, including her own recipes, local wineries to visit, events, activities and experiences in the Fleurieu Peninsula and also South Australia.

Categories