Egg and Veg Muffins

Egg and Veg Muffins

These are the easiest and quickest muffins you will ever put together. Have them for breakfast, brunch or as a lunchbox snack. Yields 12 muffins.

6 eggs
125g cream cheese, room temperature
250ml milk
5ml salt and a few grindings of black pepper

Preheat your oven to 180℃ and spray a 12-hole muffin tin with cooking spray.
Add the eggs, cream cheese and milk to a mixing bowl and whisk together.
Pour the mixture three-quarter-full in the prepared tin and then fill each with your choice of vegetable.
Bake in the oven for 25 minutes until golden brown.
Allow the muffins to cool for 5 minutes before removing them from the muffin tin.
Serve warm or at room temperature.

Suggested fillings:
broccoli
cubed cheese like feta or mozzarella
tomato
red onion
baby marrow
baby spinach
leftover chicken or other meat
herbs
asparagus

Sweet-and-Sour Beef Stir-Fry

Sweet-and-Sour Beef Stir-Fry

1kg beef strips
3 leeks, sliced
2 cloves of garlic, minced
3 red sweet peppers, sliced into strips
83ml sugar
83ml apple cider vinegar
45ml pineapple juice, reserved from the tin of pineapple pieces
45ml tomato sauce/ketchup
15ml Worcestershire sauce
15ml soy sauce
20ml cornstarch
125ml water
1 x 400g tin of pineapple pieces
a handful of sliced spring onions
a handful of black sesame seeds

Place a saucepan onto medium-high heat and brown the beef strips in batches. Set aside.
Add a splash of vegetable oil to the saucepan and add the leeks and garlic. Stir-fry until the leeks are soft.
Add the red peppers and cook for another 3 minutes.
Mix together the sugar, vinegar, pineapple juice, tomato sauce, Worcestershire sauce, soy, cornstarch and water and give it a good whisk.
Add the sauce to the sauce pan and allow to come to a simmer.
Now add the beef strips and pineapple pieces and cook for about 15 minutes while stirring every now and then.
Sprinkle the spring onion and sesame seeds over and serve on rice.

Orzotto Alla Norma

Orzotto Alla Norma

This is my take on this classic Italian dish….!

2 aubergine
olive oil
250g cherry tomatoes
1 red onion, chopped
3 cloves of garlic, minced
2 x 400g tins of chopped tomato
15ml thyme, chopped
300g orzo pasta
100g parmesan cheese, grated
1 burrata cheese or a few small mozzarella balls

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Slice the aubergine into discs about 5mm thick, spread them out on the prepared baking sheet and drizzle with a generous amount of olive oil.
Scatter the cherry tomatoes over the aubergine slices and bake in the oven for about 25 minutes.
Place a saucepan on medium-high heat and add some olive oil.
Fry the onion and garlic until soft.
Add the chopped tomato and thyme and season with salt and pepper.
Simmer the sauce for 15 minutes while stirring occasionally.
Cook the orzo according to packet instructions.
Drain and add it to the tomato sauce.
Add the grated parmesan and stir through.
Spoon the orzo into a serving dish and top with the aubergine, roasted tomato and burrata.

Papino and Blue Cheese Salad

Papino and Blue Cheese Salad

This is such a simple salad but so very satisfying and delicious to eat!! Make extra, you will want seconds!

papino
rocket leaves
50g + 100g blue cheese
60ml cream
pomegranate seeds
50g cashew nuts, roughly chopped

Peel, halve and deseed the papino and place it on a serving dish.
Add some rocket leaves to the papino and break chunks of blue cheese and arrange it between the leaves.
Place the 100g blue cheese and cream in a small saucepan and set it over a low heat. Stir the mixture until melted and the sauce has amalgamated.
Generously spoon the sauce over the papino and rocket.
Sprinkle the cashew nuts and pomegranate seeds over.
Serve the papino with extra blue cheese dressing on the side.

Pulled Leg of Lamb

Pulled Leg of Lamb

This is an effortless way of cooking up delicious, succulent lamb and may be prepared a day ahead and re-heated prior to serving.

one leg of lamb, bone in
a whole head of garlic
salt
1 x 340ml French Salad Dressing, store bought

Preheat your oven to 160℃.
Place two large pieces of aluminium foil, one on top of the other on a work surface.
Place the lamb on the foil and lift the foil and lamb into a roasting dish.
Salt the lamb and slice the head of garlic in half horizontally. Place the garlic on the lamb.
Pour half the salad dressing over the lamb, flip it around and pour the rest of the bottle over the meat.
Cover the lamb with the foil and place it in the oven. Cook for 5 hours.
Take the roasting tin from the oven and allow it to cool for about 30 minutes.
Remove the foil, leaving the lamb, garlic, fat and any cooking liquids in the roasting tin.
Squeeze the garlic out and mash it with a fork. Now pull the meat apart with two forks and remove the bone.
Mix/massage the pulled meat, fat and cooking juices.
Serve the meat warm or at room temperature.

Warm Chocolate Cake

Warm Chocolate Cake

The original cake, Kladdkaka, is a traditional Swedish bake but this is my take on it, resulting in a warm dessert that is somewhere between a brownie and a lava cake. From start to finish it will take you 30 minutes to put together this more-ish chocolate cake!

80g chocolate, chopped
130g butter
250ml flour
125ml cocoa powder, sifted
330ml sugar
3 eggs, lightly beaten
5ml vanilla

Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray. Dust the bottom of the tin with cocoa powder. Set aside.
Add the chocolate and butter to a heatproof bowl set over a saucepan of simmering water and stir every now and then until completely melted. Pour the chocolate-butter mixture into a mixing bowl.
Add the flour, cocoa powder and sugar to the bowl and stir together by hand.
Add the eggs and vanilla and stir until combined.
Pour the batter into the cake tin and bake for 25 minutes.
The cake should have a firm top that cracks when you apply pressure to it with your finger.
Allow the cake to cool slightly in the cake tin. Run a knife between the cake and the tin and remove the cake ring.
Serve warm with a dusting of icing sugar.

Apple and Marmelade Sausages

Apple and Marmelade Sausages

These pork sausages in an apple and marmelade gravy makes the ideal weeknight dinner: quick, easy and delicious!

16 pork sausages
3 red onions
3 apples
1 head of garlic
15ml wholegrain mustard
125ml marmelade
200ml apple juice
20ml cornstarch
200ml chicken stock
a handful of sage leaves

Preheat your oven to 180℃.
Pour some vegetable oil into a shallow casserole dish, add the sausages and brown them over a medium heat. Remove the sausages and set aside.
Peel the onions and apples, cut into quarters and remove the cove from the apple. How half each quarter onion and apple.
Keep about 8 apple pieces aside.
Half the head of garlic horizontally and place it cut-side down in the casserole.
Add the onion, apple and mustard and fry for about 4 minutes. Remove and set aside with the sausages.
Add the marmelade and apple juice to the casserole and stir until the marmelade has melted.
Add the cornstarch to a small bowl and add a small amount of the chicken stock to it, while stirring to dissolve.
Pour the cornstarch mixture and the rest of the chicken stock into the casserole and add the rest of the ingredients, except the extra apple pieces, that you have kept aside.
Cover with a lid and place in the oven for 20 minutes.
Remove the lid, stir the dish and cook for another 15 minutes.
Take the casserole from the oven and add the rest of the apple pieces and sage leaves. Stir through.
Serve the marmelade and apple sausages on a creamy mashed potato or steamed couscous.