Corn, ba­con and kale mini muffins

Australian Women’s Weekly NZ - - CONTENTS -

Food is the fuel of life, of great con­ver­sa­tions and mem­o­rable mo­ments – nour­ish­ing us through the knowl­edge of lov­ing prepa­ra­tion, the an­tic­i­pa­tion of shar­ing a beau­ti­fully cooked meal and the plea­sure of en­gag­ing all our senses as we eat.

Since the launch of the Mag­gie Beer Foun­da­tion, a char­ity that aims to im­prove the qual­ity of life for the el­derly, I’ve learnt there are many things to con­sider when cook­ing for older peo­ple; one in par­tic­u­lar be­ing the de­crease in ap­petite that can lead to mal­nu­tri­tion. My frit­tata and muffins are easy to pre­pare, per­fect for a light lunch or nu­tri­tious snack.

Corn, ba­con and kale mini muffins

MAKES 30 PREP AND COOK TIME 45 MIN­UTES

Kale is packed with an­tiox­i­dants to help stave off free rad­i­cal dam­age linked to disease.

2 ta­ble­spoons ex­tra vir­gin olive oil 1 small (100g) onion, chopped finely 4 short­cut ba­con rash­ers, chopped finely 1 bunch kale, trimmed, chopped 1 cup (150g) self-rais­ing flour ½ cup (80g) whole­meal self-rais­ing flour 1 tea­spoon chia seeds 30g but­ter 1 egg 300g creamed corn ⅓ cup (80ml) milk 1 cup (120g) grated ched­dar cheese

1 Pre­heat oven to 200°C (180°C fan-forced). Lightly grease a 30-hole mini muf­fin tray (or use two or three smaller trays). 2 Heat oil in a medium fry­ing pan over medium-high heat. Add the onion; cook, stir­ring, un­til soft. Add the ba­con and cook for about 3 min­utes; re­move from the heat. 3 Bring a medium saucepan of wa­ter to the boil. Blanch kale for 2 min­utes, then drain. Re­move ex­cess liq­uid by press­ing down on the kale with a clean, dry tea towel. 4 Place flours and chia seeds into a bowl; rub in but­ter un­til fine bread­crumbs are achieved. 5 Whisk the egg, creamed corn and milk to­gether in a large bowl; sea­son to taste with freshly ground black pep­per. Add egg mix­ture to the flour mix­ture along with ¾ cup of the cheese, kale and ba­con mix­ture. 6 Di­vide the mix­ture among the muf­fin holes; sprin­kle with the re­main­ing ¼ cup of cheese. Bake for 15-20 min­utes or un­til golden.

Suit­able to freeze. Not suit­able to mi­crowave.

Kale, ku­mara and feta frit­tata

SERVES 6 PREP AND COOK TIME 1 HOUR AND 10 MIN­UTES

This recipe pro­vides great sources of pro­tein and the semi-dried toma­toes can help re­duce the risk of cataracts.

200g ku­mara, peeled, chopped into 1cm pieces 1 ta­ble­spoon ex­tra vir­gin olive oil ⅔ bunch kale, trimmed, chopped 1 medium (120g) car­rot, grated ½ cup (60g) grated ched­dar cheese ¼ cup (40g) toasted pine nuts 2 ta­ble­spoons chopped semi-dried toma­toes 1 ta­ble­spoon chopped pars­ley 1 ta­ble­spoon chopped basil ½ cup (100g) good-qual­ity soft feta cheese 4 eggs 1 ta­ble­spoon tomato paste 6 grape cherry toma­toes, cut into thirds pesto or hum­mus, to top

1 Pre­heat oven to 200°C (180°C fan-forced). Grease and line a 28cm x 18cm slice pan. 2 Com­bine the ku­mara and oil on a bak­ing paper-lined oven tray and roast un­til golden. 3 Re­duce the oven tem­per­a­ture to 170°C (150°C fan-forced). 4 Bring a medium saucepan of wa­ter to the boil. Blanch kale for 2 min­utes, then drain. Re­move ex­cess liq­uid by press­ing down on the kale with a clean, dry tea towel. 5 Com­bine car­rot, cheese, pine nuts, semi- dried toma­toes, herbs, crum­bled feta, kale and ku­mara in a large bowl. 6 In a sep­a­rate bowl, whisk to­gether the eggs and tomato paste. Add the car­rot mix­ture and stir un­til com­bined. Pour into the pre­pared tray; scat­ter the cherry toma­toes on top. Bake for 15-20 min­utes or un­til set. 7 Cool and cut; serve at room tem­per­a­ture and top with pesto or hum­mus.

Suit­able to freeze. Not suit­able to mi­crowave.

Corn, ba­con and kale mini muffins

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