Salmon Flaky rolls

Salmon Flaky rolls  Tried Tested

Shredded Parmesan

1 tin Cream of Broccoli and Cheese
1 tin Pieces and Stems Mushrooms
1 tube Flaky Pillsbury Rolls
150 g frozen chopped spinach

Cover salmon with Shredded Parmesan and bake in oven (± 350 degrees) till done
Shred into small pieces and add the rest of ingredients and mix well
Spay your muffin pan (10 wells) with any non-stick spray. Take each roll and divide in 2 portions. Flatten each half, and fill up 10 wells with half of each roll. Spoon some of the mixture into the muffin pan on top of the roll and then top off with the remainder. Ending up with 10 rolls. Brush with a bit of egg and milk mixture or only milk will also work.
I still have about ½ of the salmon mixture left, as this being a trial run and only bought one roll of Flaky dough. The rest I will just heat up and use on toast for breakfast.
Bake at 375 degrees for 10-15 minutes

Source: The Recipe Hunter – Esmé’s own creation

30 day Weet-Bix muffins

30 day Weet-Bix muffins   Tried Tested

If ever there was a breakfast super hero for busy moms, this recipe is it. Mix up a batch of this muffin batter and store it in the refrigerator and you can serve the family healthy fresh muffins each morning for breakfast, for their school lunchboxes or even when last-minute guests pop around for a cuppa. It’s a basic recipe that everyone needs to have so keep it in a safe place. And the best part, other than the smell of freshly baked muffins wafting through the house, is that you can make them as healthy as you like; chopped nuts, dried fruit, blueberries, seeds, grated carrot, and spices – the possibilities are endless.

2 cups crushed Weet-Bix
2 ½ cups nutty wheat flour
1 tsp salt
2 ½ tsp bicarbonate of soda
1 cup coconut
1 cup fruit cake mix
2 eggs
1 ½ cups soft brown sugar
2 cups milk
½ cup oil
1 tsp vanilla essence

Combine the dry ingredients together well. Whisk the eggs, sugar, milk, oil and vanilla and add the wet ingredients to the dry ingredients. Leave overnight in the fridge then fill greased muffin tins ¾ fill and bake at 200C for 15-20 minutes or until a skewer comes out clean. Serve warm with a glass of fruit juice.

TIP: The muffin batter can be stored in the fridge in a sealed container for up to a month.

Source: The Recipe Hunter – Origin Unknown


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.

Spring onion
Chopped tomatoes
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.

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.

Source: The Recipe Hunter own creation