Being the sweet tooth that I am, I was very reluctant to try a savory muffin at first. This however is no ordinary savory muffin as the creaminess of the feta combined with the crispy texture of the nutty wheat flour totally won me over. Now I cannot imagine any other muffin being more suitable for brunch/lunch. I also make a sweet variant of this muffin with nuts, cranberry, all spice and orange peel that smells all Christmassy- perfect for those extra cold winter mornings.
1 cup flour
3/4 cup Nutty Wheat flour
2 tbs castor sugar
4 1/2 tsp baking powder
1/2 tsp nutmeg
1 egg, beaten
1 cup milk
1/3 cup butter, melted
1 cup spinach, finely chopped and wilted
100g feta cheese, crumbed
1 cup Cheddar cheese, finely grated
Sift all the dry ingredients together.
Mix the egg, milk and butter and stir into the dry ingredients.
Add the spinach, feta and most of the cheese and stir in.
Divide into muffin pan and add a little bit of the grated cheese on top of each muffin.
Bake at 180°C for 15-20 min or until golden.
Makes 12 small muffins or 6 large ones.
PS: These are great when frozen once cooled off and can be defrosted and heated in the microwave without sacrificing its texture.
This is an incredibly basic recipe with endless possibilities. Add all your favourite trimmings and finish with the freshest buns available- I find seeded soft buns work best. Serve with crispy potato wedges and you might never crave fast food again!
500g low fat beef mince
5 ml salt
10 ml Steak & Chop Spice
2 parsley sprigs, finely chopped
1 tbs Worcester Sauce
1 egg, beaten
30 ml bread crumbs
1 tbs oil
Start by mixing the mince and flavouring in a large bowl.
Add the egg and mix before adding the bread crumbs. Ensure that everything is properly mixed.
If you find that the mixture is too sticky, add a little more bread crumbs. You should be able to form a ball of meat that doesn’t stick to your hands or breaks when flattened.
Make 5-6 even sized balls of meat. Gently press each flat in the palm of your hands to about 1,5 cm.
Fry on medium heat for about 3 min on each side or until cooked through.
I prefer baking breads for Easter as opposed to something sweet like cupcakes. These delicious variations are perfectly suited for the sweet-toothed whilst not spoiling your Easter egg-appetite. I simply love the smell of freshly baked bread! The only problem is that- as with all things freshly baked- I can’t stop at just one! Ranging from traditional hot cross buns to a braided and cinnamon pecan bread- I really wish I could try them all! With such a wide variety there is bound to be at least one for everyone. Happy baking!
I love making simple, easy recipes that deliver. This tart is a family favourite but with all the cream, we have to restrict ourselves. Although the tart is quite similar to a quiche, the difference lies in the base. This has a rich crispy base that perfectly complements the creamy soft filling. Enjoy while fresh from the oven with a crisp green salad for lunch or a light dinner.
100g cheddar, finely grated
100g Feta/12 mushrooms, sliced
12 baby tomatoes, halved
100g fat free bacon
250 ml cream
Salt and Pepper to taste
Finely chopped parsley
Preheat oven to 180*C
Blend all the ingredients for the base in a mixer on medium speed until it forms a big ball.
Break the dough into pieces and gently press it into a round quiche pan. Spread the dough evenly with your knuckles, making sure there are no holes.
Fry the bacon and mushrooms and add the tomatoes last. When done place it in the tart shell. Be sure to spread the ingredients evenly.
Mix together all the eggs and cream until smooth. Add salt and pepper and pour into tart base.
Sprinkle a little parsley over the top and place in oven for 30-40 min until golden brown.
Remove and let set for a few minutes before slicing to serve.
Breakfast is my favourite meal of the day because it is the closest you can get to having dessert as a meal! Flapjacks served with syrup being one of my favourite sweet treats. Americans might know this better as pancakes, but in South Africa pancakes refer to crêpes and we call this flapjacks. Name calling aside, this recipe is really easy and super quick- perfect for the sweet tooth.
2 eggs, large
125 ml sugar
300 ml milk
25 ml butter, melted
500 ml flour
10 ml baking powder
5 ml oil
Someone to serve this in bed
Beat the eggs and sugar together. Then add the butter and half the milk.
Sift all the dry ingredients together and it to the egg mixture.
Add the extra milk until you have a smooth batter.
Preheat a pan on medium heat with the oil. Bake the batter in the pan. Flip the flap jacks once small bubbles have appeared on top.
Serve with syrup, strawberries and sieved icing sugar.
Makes about 15 yummy flapjacks of medium size. Enjoy!
This is a super easy, tasty tart for a light snack or with pre-drinks. I cheated a little and added some of Woolworth’s Onion Marmalade simply because my family loves it and it really did make it just that more flavourful and saves a lot of time and effort.
1 purple onion, sliced
salt and pepper, for seasoning
4 tsp sugar
half a packet ready rolled puff pastry, and flour for rolling
1 egg, for brushing
100 g feta cheese, diced
4 tsp onion marmalade
Watercress or Rocket, for decoration
Preheat the oven to 200°C and prepare a baking tray by lining it with baking paper.
Heat a large saucepan with a little oil and fry the onion until brown. Add the water and the sugar and let it simmer until the water is reduced to a thick syrup.
Roll out the pastry on a floured surface according to packet instructions. Cut the sides to make it more even.
Move the pastry to the baking tray and fold the sides over to create an edge. This will prevent the syrup from leaking on to the tray (though a little of mine did still leak).
Scoop the onions on to the tart and be sure to pour the syrup in the centre as it will spread. Place the Feta cheese on top of the onions.
Bake for 15 min or until golden.
Scoop the onion marmalade on the tart once removed from the oven and spread slightly. Decorate with the watercress or rocket and serve.
PS- I only used half of the pack for the tart, so if you plan on making a large tart using the entire packet of pastry you should double the recipe.
This is one of the best ideas I’ve come across for Christmas leftovers. We always have a little Champagne/Sparkling wine and plain ice cream leftover so this is great for clearing the fridge. It doesn’t even matter if the Champagne isn’t as fizzy as it was to begin with as it still tastes great!
I won’t call this a recipe, but rather an idea. Scoop a little ice cream in a champagne glass and top up with Champagne. Finish with fresh berries or cherries and enjoy!
‘Outydse soetkoekies’ are traditional South African butter and sugar biscuits that translates as ‘old fashioned sweet biscuit’, though it isn’t as catchy as in Afrikaans (my home language). It is perfect for the festive season as the aroma of the spices fills the home and has become a Christmas tradition in our home.
5ml baking powder
15ml Mixed Spice
60ml sugar, for dusting
Preheat the oven to a 180°C. Prepare a baking tray by lining it with baking paper and spray it with Spray-and-Cook or something similar.
Cream the butter, sugar and Marsala.
Sift and mix all the dry ingredients together.
Beat the egg into the butter mixture.
Mix the butter mixture with the dry ingredients by gently kneading until it forms a stiff dough. Add a little extra flour if necessary.
Roll out the dough on a lightly floured surface until o,5cm thick. Cut-out desired shapes and place on baking tray.
Sprinkle unbaked biscuits with sugar and gently press it slightly into the dough.
Bake for 8-10min until slightly golden brown. Let cool on wire rack before storing in an airtight container.
Lately I’ve seen many recipes for the Zoku Quick Pop Maker, but at R600 it is a little to expensive for me. Then I found a plastic ice-cream mold at my local Spar for only R20- score! I coudn’t wait to try some of those delicious recipes. This one is super easy and quick. I made it this weekend with some over-ripe strawberries and it came out divine!
250 ml water
125 ml sugar
200 g strawberries, hulled and pulped in a food processor
Boil the water and sugar on the stove top until all the sugar has dissolved. Let it cool.
Wash the strawberries, hull them and blend in a food processor until smooth.
Add the syrup mixture and blend.
Pour into mold and place in the deep-freeze.
This is where you have to have patience! I waited overnight and was rewarded the following morning with some yummie popsicles!
PS: As photography isn’t my strong point I borrowed this picture from The Slow Roasted Italian. Mine came out looking exactly like that. For a slight zing you can follow their recipe and add 2 tablespoons lemon juice to the mixture.