Chicory Braised With Sundried Tomatoes & Slivered Garlic

This recipe was in a book without cover in the play area of my favourite cafe. I had to take a photo in my phone and then improvise as it turned out to be too dark to read. It was not bad but I am sure the original recipe was much better.
4 chicory heads
olive oil
6 garlic cloves, thinly sliced
2 tsp bouillon power dissolved in 250ml water
10 pieces of sundried tomatoes
dried basil
50 g grated parmesan (but I think the original recipe suggested Gruyere)
salt and pepper

Cut the chicory in 4 long quarters but make sure you get rid of any leaves that are not fresh. Heat the olive oil and add the chicory. Fry for a few minutes till brown, toss and add the garlic. Fry for a few more minutes. Add the water with the dissolved powder in and bring to quick boil, then reduce to simmer and cover with the lid. Braise for at least 10 minutes, checking frequently so the ingredients won't burn or dry. Remove the lid and add the sundried tomatoes. Cook for a few minutes and remember to add the basil while stirring.
By the time the dish is cooked there should be at least half of the liquid left. Sprinkle with cheese on top. Serve with bread or rice. Quinoa was not a bad companion either.

Cinnamon Orange Muffins

Easy to make, Christmas treat. Perfect with mulled wine.

Ingredients

• 1-1/2 cups (gluten free) flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/3 cup butter
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 teaspoon orange zest
• 1/2 cup milk
• 1/4 cup butter, melted
• 1/2 cup sugar
• 1 teaspoon cinnamon

Directions

1. Combine flour, baking powder, salt and nutmeg.
2. In a separate bowl, cream 1/3 cup butter, 1/2 cup sugar, egg, vanilla and orange zest.
3. Blend flour combination and milk into egg mixture.
4. Pour batter into prepared muffin tin.
5. In a small bowl, mix together remaining butter, sugar and cinnamon until mixture becomes crumbly; sprinkle over top of muffins.
6. Bake at gas mark 5 for 20-25 minutes.