Category Archives: Cooks Corner

Proscuitto and Baked Eggs

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I have been a little quiet of late. My new job has been keeping me very busy. I suppose I envisioned it to be fairly simple to keep my blog up to date while doing a full time job, but these blogs take time and it certainly makes me appreciate the effort people put into them.

So finally, I have put aside some time to share this lovely breakfast idea and I think it makes the most yummy start to the weekend.

Ingredients:
12 slices of prosciutto
6 eggs
2 tablespoons coursely chopped fresh chives
grated parmesan

Method:
Preheat oven to 200 C. Oil a six-hole muffin pan (I used my texan muffin pan).
Using 2 proscuitto slices per pan hole, wrap the slices around the edges and along the bottom of the pan to form a cup.
Break an egg into each cup, top with the fresh chives and sprinkle some grated parmesan on the top.
Bake for about 10 minutes, making sure the eggs are cooked.
Serve with croisssants and a great cup of coffee.

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Rainy Day Muffins

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Berry Yogurt Muffins

It’s raining, it’s pouring! Let’s make some muffins!

When there is flash flooding all over your city, perhaps you deserve some yummy comfort food?? I think so!

These muffins are so scrumptious and a perfect treat after braving the elements out there (and in case you need to maintain the high sugar levels after all the Easter eggs this weekend).

Ingredients:Muffin ingredients
1 1/2 cups (225g) self raising flour
1/3 cup (30g) rolled oats
3 eggs
3/4 cup (165g) firmly packed brown sugar
3/4 cup (200g) yogurt
1/3 cup (80ml) vegetable oil
180g fresh or frozen berries

 

Method:
Preheat oven to 200 C (180 C fan forced). Grease a six-hole texas muffin pan.
In a medium sized bowl combine sifted flour with oats. Stir in eggs, sugar, yogurt and oil. Now stir berries softly into the mixture.
Spoon mixture into the pan. Bake for 20-25 minutes or until a skewer inserted into the centre of a muffin comes out clean. Remove from oven and set aside for 5 minutes. Remove muffins from pan and allow to cool on a wire rack.

Enjoy!

Yummy Muffins

Butternut, Spinach and Feta Salad

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Butternut salad

It’s Meat Free Monday again and this Monday I thought I would share one of our favourites. It’s really easy to make but tasty, filling and healthy as well.

Ingredients: Butternut
1 whole butternut squash, peeled and cut into cubes
Olive oil
Ground cinnamon
15g pine nuts
100g spinach leaves
Balsamic vinegar
30g crumbed feta

Method:
Preheat the oven to 180 C. Place the butternut cubes in a single layer on a baking sheet and drizzle with a generous amount of olive oil. Sprinkle lightly with ground cinnamon and roast for 30 minutes or until tender and slightly browned. Toast pine nuts in a frying pan for about 2 mins, keeping an eye on them to make sure they don’t burn.

Toss the spinach leaves, warm butternut and pine nuts together in a large bowl, drizzling some balsamic vinegar over. Serve on a plate and top with the feta.

Sweet Potato Cakes

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We have decided to try give meat a skip on Mondays and have (very originally) called it: Meat Free Mondays. This is a big ask for a Saffa man, so we are very proud of him. I do use the word “try” quite loosely as we aren’t going to be RIDICULOUS about the whole thing, but just do our best. We aren’t Eco Warriors or anything like that but obviously global warming and greenhouse gas emissions are real. Apparently methane gas, which mostly comes from livestock, is one of the largest pollutants to our environment. So if everyone gave up meat for just one day a week, it would make a massive difference. Okay, but enough lecturing, let’s get back to Meat Free Mondays.

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I was given a gorgeous vegetarian recipe book as a birthday present a few years back. It’s called Plenty by Yotam Ottolenghi and yesterday (being a Monday) I attempted my first recipe out of it (shocker! I have had this book for a few years and am only using it now – London was busy, what can I say?!?).

Ingredients:
1 sweet potato
1 tsp soya sauce
25g plain flour
Pinch of salt
1/2 tsp caster sugar
2 chopped spring onions
Chopped fresh chilli to taste

Method:
Peel and cut up the sweet potato then cook until softened (I steamed mine). Remove from pot and drain in a colander until most of the moisture has disappeared (approx 1 hr). Throw sweet potato and rest of the ingredients together in a big mixing bowl and mix until you get a smooth batter.

Using butter, grease a large heated frying pan. Spoon batter into frying pan and flatten to make a rounded shape (it def doesn’t have to be perfect). Fry on a medium heat for approx 6 mins a side and then remove from heat and place on kitchen towel to absorb excess butter.

I served mine on a simple green salad with sour cream.

Baked Camembert with Garlic & Thyme

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I am all for food that is quick and easy to make, but that looks and tastes like something out of a professional’s kitchen. So, when I came across this idea I just fell in love with it immediately and had to give it a go.

It’s a great way to impress your guests but takes little effort. So you can spend less time in the kitchen and more time with your friends.

Take one whole Camembert cheese and score slits into the top, peel and finely slice one garlic clove and insert the slices in the slits. Top the cheese with fresh thyme and drizzle with olive oil. Bake for 10 minutes at 180 C. I served mine with some water crackers and grapes. DELISH!