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Marie Claire (South Africa) - - FOOD -

CAR­ROT, BEET­ROOT AND AP­PLE JUICE

2 Granny Smith or green ap­ples 8 large car­rots 2 medium beet­root, peeled and sliced 6–8 mint leaves, ac­cord­ing to taste 4cm piece of fresh ginger, peeled and diced Juice of 1 lime Wash all the in­gre­di­ents. Juice the

ap­ples, car­rots, beet­root, mint and ginger. Add the lime juice and stir. Chill un­til ready to serve. Serves 4 3 cups rolled oats

cup pump­kin seeds ½ cup pecan nuts cup sun­flower seeds cup sliv­ered al­monds cup sesame seeds 1 cup wal­nuts ½ cup wa­ter ½ cup honey

cup light brown sugar 1T vanilla ex­tract ½t salt ¼ cup canola oil 1 cup dried fruit (ap­ples, apri­cots, cran­ber­ries), chopped A se­lec­tion of fresh fruit, yo­ghurt and honey, to taste Pre­heat the oven to 160°C. Line a bak­ing

tray with bak­ing pa­per and set aside. In a large bowl, mix the rolled oats with the nuts and seeds, and set aside. In a medium pot, heat the wa­ter, honey, sugar, vanilla, salt and oil over medium heat. Bring to the boil, then re­duce the heat and sim­mer un­til the sugar is dis­solved. Add the wet in­gre­di­ents to the dry, and mix thor­oughly. Spread the mix­ture evenly on the bak­ing pa­per and bake for 50 to 60 min­utes un­til the gra­nola is gold­en­brown. Stir oc­ca­sion­ally to make sure it

NUTTY GRA­NOLA

bakes evenly. Re­move from the oven and al­low to cool to room tem­per­a­ture. Add the dried fruit. Serve with fresh fruit,

yo­ghurt and honey. This gra­nola keeps well for up to four weeks if stored in an air­tight con­tainer. Makes 6 cups

BAKED EGGS WITH SPINACH AND CHILLI BUT­TER

600g baby spinach 4T olive oil Salt 8 free-range eggs 300g Greek yo­ghurt 1 garlic clove, crushed 100g un­salted but­ter ½t dried chilli flakes ½t pa­prika 10 sage leaves Pre­heat the oven to 150°C/Gas Mark 3. Place the spinach and oil in a large pan, add salt to taste and sauté over a medium heat for about five min­utes, or un­til the spinach wilts and most of the liq­uid has evap­o­rated. Trans­fer to an oven­proof dish and make eight deep in­den­ta­tions in the spinach. Care­fully break an egg into each hol­low, tak­ing care not to break the yolk. Place in the oven to cook for 10 to 15 min­utes, or un­til the egg whites are set. While the eggs are in the oven, mix the yo­ghurt with the garlic and a pinch of salt. Stir well and set aside; do not chill. Melt the but­ter in a small saucepan. Add the chilli flakes, pa­prika and a pinch of salt and fry for 1 to 2 min­utes, or un­til the but­ter starts to foam and turns a gen­tle golden-red. Add the sage and cook un­til the leaves

turn crispy. Re­move from heat. When the eggs are cooked, re­move them from the oven. Spoon the yo­ghurt over the mix­ture. Top with the hot chilli but­ter, and serve. Serves 4

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