Brocolli Muffins

Makes            : 12 medium-sized or 6 large muffins
Cooking time : 1 hour

Hint 

Serve hot with butter or with scrambled egg (Croissant with Scramble Egg & Salmon on how to scramble eggs)as a complete breakfast or light meal.

Ingredients

• 5 eggs
• 125 ml (½ cup) cooking oil
• 250 ml (1 cup) cake flour
• 12,5 ml (2½ t) baking powder
• 5 ml (1 t) dry mustard
• 5 ml (1 t) salt
• 375 ml (1½ cups) cooked broccoli
• 1 onion, finely chopped
• 50 g cheddar cheese, grated
• 10 ml (2 t ) fresh parsley, chopped

Method

1. Preheat oven to 200ºC.
2. Beat the eggs and cooking oil together
3. Sift the flour, baking powder, mustard and salt together and mix in with the egg mixture.
4. Chop the broccoli coarsely and mix with the chopped onion. Add to egg and flour mixture. Mix lightly.
5. Spoon mixture into greased muffin pans and bake for 25 – 30 minutes or until done.
6. Leave to cool slightly and remove from pan.

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Creamy Feta Tartlets

Serves           : 24 tartlets, depending on size
Cooking time : 1 hour

Hint

Make in advance and store in fridge for flavours to develop.

Ingredients

Pastry:

• 140 g cake flour
• 5 ml (1 t) baking powder
• 2 ml salt
• 45 ml (3T) sunflower oil
• 75 ml (5 T) buttermilk
• a little extra buttermilk, if required

Method

1. To make the pastry, place the ingredients for the pastry in the bowl and mix with an electric mixer or by hand.
2. Mix gently until the pastry holds together or mix and knead lightly by hand until dough forms. Do not over-mix for it will make the pastry tough and less crumbly.
3. Grease 24 small (6 cm diameter) or 12 medium (10 cm diameter) loose-bottom fluted tartlet pans or shallow muffin pans well with margarine and divide the pastry between the pans.
4. Press out the pastry evenly. Trim the pastry neatly at the edges, crimping with the fingers or cut away with a sharp knife and blend the cut-off bits into the crust on the base of the pie dish. Refrigerate while the filling is made.

Ingredients

Filling:

• 250 g Feta cheese, plain or flavoured with herbs or black pepper
• 250 ml (1 cup) cream
• 125 ml (½ cup) milk
• 4 eggs, separated
• salt and white pepper (optional)
• 60 g spring onions, chopped
• 12 baby tomatoes, halved

Method

1. Pre-heat the oven to 180°C.
2. To make the filling: drain the Feta cheese and place into the bowl of a food processor together with the cream, milk and egg yolks.
3. Process well and adjust seasoning to taste: this will depend on the Feta cheese which may already be salty enough or may need a little extra salt and pepper.
4. Beat the egg whites in a large bowl until soft peaks form. Pour the mixture into the bowl with the beaten egg white.
5. Add the chopped spring onions and mix well until evenly combined.
6. Spoon into the prepared fluted tartlet pans or shallow muffin pans. Top with baby tomato halves.
7. Bake for about 15-20 minutes until golden brown, puffy and set in the centre. Remove from the oven and allow to cool for a few minutes.

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Decorative Stuffed Eggs

Serves           : 6 as cocktail snacks
Cooking time : 1 hour

Hint 

Decorative stuffed eggs, also referred to as ‘Deviled eggs’, can be served as a side dish, appetizer or a main course, and are a common holiday or party food.

Ingredients

• 12 hard boiled eggs (The perfect boiled egg)
• 125 ml mayonnaise
• salt and pepper
• To garnish - gherkins, Peppadews, smoked salmon, fresh dill, cayenne pepper & fresh parsley

Method

1. Carefully peel the eggs and halve horizontally using a sharp knife. Slice a small horizontal piece of the bottom of the egg white so that the egg can stay in position and not slide around on the serving plate.
2. Carefully remove the hard boiled yolks from the whites, using a teaspoon.
3. Push the hard boiled eggs through a sieve and mix in the mayonnaise or process until smooth together with the mayonnaise.
4. Use a teaspoon or piping bag with a decorative nozzle to pipe the smooth egg yolk mixture into the cavities of the egg whites.
5. Garnish with any or all of the following: gherkin slices, sliced Peppadews, sliced smoked salmon and dill, a sprinkling of cayenne pepper, parsley sprigs.

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Snack in Puff Pastry

Serves            : 6
Cooking Time : 45 minutes

Hint 

Cut pretty shapes from left over raw dough and secure on top of dough topping for a pretty effect

Ingredients

• 15 ml oil (1T)
• 1 packet mushrooms, wiped with a damp cloth and sliced
• ½ packet bacon, finely chopped
• 400 g frozen puff pastry, defrosted
• 6 eggs, hardboiled and peeled (The perfect boiled egg)
• 1 raw egg, beaten

Method

1. Preheat oven to 200ºC.
2. Heat the oil in a frying pan and fry the mushrooms and bacon together until cooked. Leave to cool.
3. Unroll the puff pastry and cut into 6 even dough circles, large enough to line muffin pans and 6 even circles to serve as “lids” for the lined muffin pans. Line each muffin pan with a circle of puff pastry. Scatter the surface with the mushroom and bacon mixture.
4. Place a hard boiled egg on top.
5. Cover with the second circle and secure dough with the thumb and forefinger by pinching the dough together.
6. Brush dough with beaten egg yolk.
7. Bake for 10-15 minutes until the dough is nicely puffed and golden brown.
8. Serve hot or cold as a snack.

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TV Muffins

Serves          : 6-12
Cooking time: 35 minutes

Hint 

Perfect for a Sunday night supper or lunch box

Ingredients

• 3 large eggs
• 125 ml (½ cup) milk
• 65 ml oil (¼ cup)
• 200 ml (4/5 cup) cake flour
• 10 ml (2 t) baking powder
• pinch salt
• 2 hard boiled eggs, peeled and mashed with a fork (The perfect boiled egg)
• 300 g (1 can) corned beef, separated with a fork
• 250 ml (1 cup) cheddar cheese, grated
• 1 small onion, grated
• pinch cayenne pepper

Method

1. Preheat oven to 200ºC.
2. Mix the egg, milk and oil together.
3. Sift the cake flour, baking powder and salt together and stir in the milk mixture. Mix well.
4. Divide and spoon the mixture amongst 6 large or 12 medium-sized greased muffin pans.
5. Mix the hard boiled eggs, corned beef, cheese, onion and cayenne pepper together.
6. Spoon tablespoonfuls of the mixture onto the batter in the muffin pans and bake for 15-20 minutes. Serve muffins hot or cold.

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