Chorizo bakes

Australian Women’s Weekly NZ - - CONTENTS -

MAKES 6 PREP AND COOK TIME 30 MIN­UTES

These lit­tle bakes are a great way to use leftovers to­wards the end of the week. In­stead of the chorizo and cap­sicum, you can add left­over chicken, steamed broc­coli or peas to the mix­ture.

2 medium (400g) cream-fleshed pota­toes (Agria or Nadine), chopped coarsely 170g chorizo, sliced thinly 1 small (150g) red cap­sicum, chopped 50g baby spinach ¼ cup loosely packed fresh flat-leaf pars­ley leaves 8 eggs, beaten lightly ½ cup (40g) grated parme­san cheese ¼ cup (60ml) cold water ½ cup (50g) grated moz­zarella cheese

1 Pre­heat the oven to 180°C (160°C fan-forced). Line a six-hole Texas muf­fin pan (¾-cup/180ml) with caféstyle muf­fin pa­pers. 2 Boil, steam or mi­crowave the potato for 8 min­utes or un­til just ten­der; drain. 3 Mean­while, cook chorizo in a medium fry­ing pan over medium heat for 5 min­utes or un­til browned both sides; drain on pa­per towel. Add cap­sicum to same pan; cook, stir­ring, for 3 min­utes or un­til soft­ened. Di­vide potato, chorizo, cap­sicum, spinach and pars­ley be­tween pan holes. 4 Com­bine eggs, parme­san and the water in a large jug; sea­son. Pour the mix­ture evenly into pan holes. Top with grated moz­zarella. Bake for 15 min­utes or un­til a small sharp knife in­serted into the cen­tre comes out clean. Not suit­able to freeze or mi­crowave.

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