Silverbeet and feta savoury muffins
2 cups self-raising flour1 teaspoon baking powder
150g feta, roughly crumbled
11/2 cups grated cheddar cheese
3 eggs, lightly beaten
2 large leaves silverbeet chopped (remove tough stem)
3/4 cup milk
80g butter melted
olive oil spray
sweet chilli sauce in a bowl to serve
Preheat oven to 180˚.
In a bowl combine flour, baking powder, feta and grated cheese. In another bowl combine eggs, silverbeet, milk and butter. Pour wet ingredients into dry ingredients and mix gently with a fork. Spray muffin tins with oil. Moisten hands with water and roll mixture
into walnut sized balls. Place into mini muffin tins. Bake for 10-12 mins or until golden brown.
makes approx 40
15 eggs, hardboiled
2 teaspoons chutney
¼ cup mayonnaise
3/4 teaspoon curry powder
Salt and pepper to taste
Sweet paprika and chopped parsley to garnish
Peel eggs and cut in half lengthways. Remove yolks and mash with mayonnaise, chutney and curry powder. Season to taste with salt and pepper. Use a piping bag and pipe mixture back into eggs. Sprinkle with paprika and garnish with parsley.
No fuss pumpkin risotto
½ butternut, steamed and mashed
2 tablespoons butter
1 tablespoon olive oil
2 onions, finely chopped
500g aborio rice
5 cups veggie stock
¼ cup grated parmesan cheese
¼ cup chopped parsley
Salt and pepper to taste
Heat oil and butter in a heavy based pot. Add onions and cook until glassy. Add rice and stir for 2 minutes. Add stock and pumpkin. Bring to the boil. Reduce heat, cover and cook for 20 minutes, stirring occasionally. Remove from heat and stir through parmesan and parsley.
Season with salt and pepper.
Crunchy green salad with a tangy avocado dressing
1 cos lettuce, roughly chopped
1 punnet cherry tomatoes, quartered
1 cucumber, peeled and diced
1 red capsicum, cut into strips
1 stalk celery, finely chopped
handful snow peas roughly chopped
1 avocado, diced
1/4 cup olive oil
2 tablespoons vinegar
1 clove garlic, crushed
1/4 teaspoon mustard powder
1/4 teaspoon coarse ground black pepper
1/4 teaspoon salt
1 teaspoon castor sugar
1/2 avocado, mashed
Place all salad ingredients into a large mixing bowl. Whisk dressing ingredients and drizzle over salad. Toss well and serve.
2 teaspoons butter
4 heads broccoli cut into florets
2 onions, chopped finely
water just to cover broccoli
4 vegie stock cubes
Heat butter in a large pot. Add onions and stir for 5 minutes or until glassy.Add broccoli, water and stock. Bring to the boil. Reduce heat, cover and simmer for 15 minutes or until
broccoli is tender. Bamix until smooth.