1 large onion finely sliced. 3 tomatoes chopped up. 12 Vienna’s sliced in chunks. 1 large green pepper finely diced. 1/2 packet of baby spinach. 1/4 cup fresh chopped dhania. Salt to taste. 1/2 tspn white pepper. 1/2 tspn fine cumin. 6 homemade roti’s or bought/wraps. 1 1/2 cups cheese.
Braise onion in 1 Tblspn olive oil. Add chopped tomatoes till onion is lightly brown. Add the vienna’s, green pepper. Saute for 4 mins. Then lastly add the salt, cumin, white pepper & spinach till spinach has wilted. Take off heat & add dhania. Place roti on a plate. Dish some of the mix in the roti/wrap, add cheese and wrap up or fold. Enjoy with friends & family. NOTE: you can place in a baking dish top with cheese and bake till cheese has melted.
Ingredients 2 eggs- room temperature 3 ripe bananas mashed (I blend the banana seperated and add into the wet ingredients, it makes the muffins smoother in texture) 1 3/4 cup plain flour 1/2 cup normal brown sugar 1/2 cup sunflower oil 1/4 cup milk – room temperature 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 full tsp cinnamon 1 tsp vanilla essence 3/4 cup mixed ground nuts (I used Brazil, hazelnut, walnut and almonds)
Method Sift dry ingredients together, add sugar. In another bowl whisk by hand- milk, oil, banana, and eggs. Fold wet mixture bit by bit into dry ingredients with a spoon. Add the nuts in, place in muffin paper cups in muffin tray, decorate with chocolate sprinkles, (if you don’t have chocolate sprinkles, sprinkle with brown sugar on the top, it will give the muffins a good crispy top) and bake at 170 for 25 minutes or until golden brown.
Recipe for 1 oven Tray: Add 2 tbs melted butter or olive oil to the tray & 5-6 slices seeded bread or any bread of your choice. Beat 4 extra large eggs with 1/4 cup milk, 1 tsp Robertson’s rustic garlic & herb spice, 1 tsp Robertson’s roast potato spice salt and pepper to taste.
Pour egg mixture over the bread and turn the bread repeatedly until thoroughly coated in the egg mixture. Scatter half onion (chopped) over the top and bake in a preheated oven at 200 deg C for 15 min. Remove from oven and scatter 1 chopped tomato over the top followed by as much cheese as you like and a good sprinkling of dried, crushed oregano. Bake for a further 15 mins or until bread is firm to the touch.