Ingredients You can add any of the following Spring onion Spinach Asparagus Corn Onion Cheese Feta cheese Cold cut meat Ricotta cheese Bacon, and lots more as per your taste. Eggs x 8 – beaten with ½ cup coconut milk, black pepper and any other spices to taste
Instructions Preheat oven at 350F Grease your mini muffin tin Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it. Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set. Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.
85g Mushrooms 570g Stroganoff Meat ½ cup Onion, chopped 1/8 tsp Black Pepper 2 Tbsp Olive Oil 1 Tbsp Butter 60g Red Wine 1 cup Beef Broth ¼ cup Sour Cream 1 tsp Dijon Mustard 1/8 tsp Salt
Heat your oven to warm setting. Sprinkle the meat with salt and pepper. In a large non-stick pan heat the oil over medium-high heat. Brown the meat in batches, about 1 minute per side. Transfer to a platter and place in the oven. Melt the butter in the pan; add the onion and cook for 3 minutes, until softened. Add the mushrooms. Cook for 10 minutes, stirring occasionally, until the mushroom liquid evaporates. Add the wine; cook for 5 minutes. Stir in the beef broth and cook for 10 minutes, until the mushrooms are coated with a thick sauce. Stir in the sour cream and mustard. Add the meat and accumulated juices. Reduce the heat to low and cook for 2-3 minutes, until the meat is heated through. Season to taste with salt and pepper.
Source: http://www.thebantingchef.co.za/ TRIED AND TESTED – The Recipe Hunter
Ingredients: • 6 slices bread (white or brown) • Approximately 3 tablespoons softened butter to spread over the bread • 1 onion, raw and finely sliced or 2 to 3 onions, fried until caramelized (see notes below) • 2 tomatoes, sliced • Sliced or grated cheese • Salt and grinded black pepper to season Optional flavours to taste to make the sandwich even tastier: • Chutney and / or mayonnaise • Fresh herbs such as basil, parsley chives or chopped coriander
Method 1. Spread butter on both sides of the bread slices (butter on the outside of the sandwiches will ensure a crisp, golden crust). 2. Placing tomato and onion slices on half of the slices, season with salt and pepper, or seasoning of your taste, and top with cheese. 3. Add optional sauces such as mayonnaise and chutney. 4. Cover with the remaining slices of bread. 5. Coat a clean grid lightly with Spray and Cook or cooking oil, place the sandwiches on grid, and slowly toast them until they are golden brown. Serve before it cools down.
HONEY LIME DRESSING Juice of 1 lime 3 tbsp. vegetable oil 1 tbsp. honey Sea salt and fresh cracked pepper, to taste 1 clove garlic, minced Dash of cayenne pepper
DIRECTIONS Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
HONEY LIME DRESSING:- Add all the dressing ingredients in a small bowl and whisk to combine. Set aside. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.
Submitted by Linda Venter – www.foodloversrecipes.com
Esmé’s kitchen I made this one, although with a twist, by just adjusting the ingredients a bit. 1 pint grape tomatoes 2 avocado 2 x 341 ml tins no salt or sugar added sweet corn fresh cilantro Now in the fridge, waiting for the flavors to mingle and ready for lunch TRIED AND TESTED