Veggy and Chicken cups

Veggy and Chicken cups  Tried Tested

8 eggs
1 large zucchini grated
1 red pepper grated
½ onion finely diced
¾ cup grated cheese
1 back attached chicken – sliced
Pinch of nutmeg and baking powder
Salt and pepper to taste

Beat the eggs in a large bowl the add nutmeg, salt, pepper and baking powder. Then softly stir all ingredients together. Place in lined tin and back for 25mins or till set at 350F degrees

Source: Esme’s kitchen
TRIED AND TESTED

Quick & Easy Breakfast ‘Roll-Up’

Quick & Easy Breakfast 'Roll-Up'  Tried Tested

Something a bit more exciting than scrambled eggs and you get in some extra greens!

Sauté 2 cups of baby spinach in 1 tbs butter
Prep a small baking tray with baking paper
Whisk together 3 eggs
Pour into greased and lined pan
Add 50g grated mature white cheddar
Bake at 180C for 7 min
When it’s done, add the spinach and roll!

Tried and tested: Ingrid L Roseweir: Baked cheese & spinach omelette….with a little Epicure Roasted Garlic Aioli in the spinach and some ground Epicure Chives & Onion Sea salt in the mix
TRIED AND TESTED

Coconut & Pecan Granola

Coconut & Pecan Granola  Tried Tested

¼ cup butter or margarine
1/3 cup honey
2 cups old fashioned oats
½ cup desiccated coconut chips
½ cup pecans, chopped

Preheat oven to 350°F. Melt butter and honey together for about 30 seconds in the microwave in a large bowl. Add the rest of the ingredients, mix to coat thoroughly, and then turn out onto a lined baking sheet.
Bake for about 45 minutes, stirring occasionally. It’s ready when it’s browned, but not necessarily crunchy yet. It becomes significantly more crunchy as it cools.
Delicious over milk or plain yogurt. Also great as a crunchy topping for desserts or pancakes. Can be served with chocolate chips if you are feeling particularly indulgent.

Source: Corlea Smit
TRIED AND TESTED

Vegan Omelet

Vegan Omelet tt
Ingredients:
Omelet:
5 ounces (±3/4 cup) firm silken tofu, drained and gently patted dry
2 Tbsp hummus
2 large cloves garlic, minced
2 Tbsp nutritional yeast
Salt and black pepper
1/4 tsp paprika
1 tsp cornstarch or arrowroot powder

Filling:
1 heaping cup veggies of choice (I like onion, tomato, mushroom, spinach)

Toppings:
Fresh herbs
Salsa
Vegan Parmesan Cheese

Directions:
Preheat oven to 375 degrees F.
Prep veggies, drain and dry tofu, and mince garlic. Set aside.
Heat a small-to-medium, oven-safe skillet over medium heat. Once hot, add olive oil and minced garlic and cook for 1-2 minutes or until just lightly golden brown.
Transfer garlic to food processor, along with remaining omelet ingredients (tofu – cornstarch) and mix to combine, scraping down sides as needed. Add just a touch of water to thin – 1-2 Tbsp at most. Set aside.
To the still warm skillet over medium heat, add a bit more olive oil and the veggies. Season with salt and pepper and sauté to desired doneness. I like to start with onions and tomatoes, then add mushrooms, and end with spinach so each has proper time to cook. Set aside.
Remove skillet from heat and make sure it’s coated with enough oil so the omelet doesn’t stick. Add back 1/4 of the veggies and spoon on the omelet batter, spreading it gently with a spoon or rubber spatula, being careful not to tear or cause gaps. The thinner and more evenly you can spread it the better. So you may not end up using it all.
Cook over medium heat on the stove top for 5 minutes until the edges start to dry. Then place in 375 degree oven and bake until dry and deep golden brown – 10-15 minutes. The longer it bakes the less soft/wet it will be, so if you prefer a more “well done” omelet, cook closer to 15 or more.
Using an oven mitt, in the last few minutes of cooking carefully add remaining veggies back on top of the omelet and cook another 1-2 minutes to warm through.
Carefully remove from oven with oven mitt and fold over gently with a spatula. If it doesn’t want to fold, you can serve it as a frittata or scramble!
Serve with desired toppings. I went with salsa, vegan parmesan cheese, cilantro and toast.

Source: Sarien Slabbert
TRIED AND TESTED

EGG MUFFINS

EGG MUFFINS  Tried Tested
Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. And these tasty breakfast egg muffins. You decide what meat, cheese and vegetables you want to put it in making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week. Get the kids involved as well by letting them choose their own ingredients.

Ingredients
Spring onion
Chopped tomatoes
Onion
Cheese
Green chillies
Fresh coriander
You can add chicken, beef, cooked mince, spinach, sausages, ricotta cheese and lots more as per your taste. The sky’s the limit!
6 Eggs beaten with 2 tbsp milk, salt and black pepper to taste.

Method
Preheat oven at 200C
Grease your muffin tin
Add veggies of your choice along with cheese, 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.
Enjoy!!

Source: The Recipe Hunter own creation
TRIED AND TESTED

Chicken livers for breakfast

Chicken livers for breakfast tt

Use the quantities as you need to feed your group.
Chicken livers
Onion
Cayenne pepper
Garlic
Cream

Method:
Wash and prepare the chicken livers, cut in smaller bite size chunks.
Cut onion into half and then chop in smaller pieces.
Fry and brown onions and add some garlic and simmer for a minute or so.
We like garlic, so we used a generous amount.
Keep aside.
Add livers into the same pan and fry till done, add cayenne pepper to taste and let it infuse properly.
Add onion and cream to liver mix and fry for 2-3 minutes together and serve
We enjoyed this on a slice of yummy brown hot toast with a cuppa coffee!
My favorite and so very good.

Source: The Recipe Hunter – brother from AUS
TRIED AND TESTED