Eat­ing healthily can be fun for ev­ery­one

The Star Early Edition - - FOOD VERVE -

Prepa­ra­tion 10 mins ½tbsp co­conut oil 120g cook­ing chorizo, roughly chopped into 1cm pieces 10 eggs 1 cour­gette, grated large hand­ful of baby

spinach 75g pizza moz­zarella,

grated 4 spring onions, finely

sliced salt and pep­per a lit­tle but­ter, for

greas­ing Pre­heat the oven to 180°C. Melt the oil in a fry­ing pan over a medium-to-high heat.

When it is hot, add the chorizo and fry, stir­ring reg­u­larly, for 3 min­utes, or un­til the chorizo is cooked through.

Re­move it from the fry­ing pan to a clean piece of kitchen roll to blot some of the oil.

Crack the eggs into a large bowl and give them a I’ve com­bined beef and lamb mince in this recipe and it works so well. It gives the meat­balls much more flavour. I think once you try these you’ll be com­ing back for more. PREP 15 MINS 500g lamb mince 250g beef mince 50g bread­crumbs 1 egg 12 pit­ted black olives, roughly chopped 20g pine nuts, roughly chopped small bunch of pars­ley, finely chopped, plus ex­tra for gar­nish 2 jarred red pep­pers (about 100g), drained and roughly chopped into small pieces 1tbsp olive oil 1 red onion, diced 1 x 400g tin of chopped toma­toes salt and pep­per 2 x 110g balls of moz­zarella good whisk. Add the grated cour­gette, spinach, grated moz­zarella, sliced spring onions and, fi­nally, the cool­ing chorizo.

Sea­son with a lit­tle salt and pep­per and then give the whole lot a stir.

Grease the muf­fin tin with the but­ter and spoon equal amounts of the egg mix­ture into 10 of the holes, dis­tribut­ing the in­gre­di­ents as evenly as you can.

Care­fully slide the tin into the oven and bake for 25 min­utes, or un­til the muffins are cooked through and lightly golden on top. Don’t at­tempt to take the muffins out of the tin im­me­di­ately, as they might break up.

Give them a few min­utes to cool, then get stuck in. Makes 4 TO SERVE mint leaves, roughly chopped salad or steamed green beans Makes 4 Prepa­ra­tion 15 mins


1 medium cau­li­flower, flo­rets only (about 600g) 1 x 400g tin of but­ter beans, drained and rinsed (about 240g) 12 sausages 25g Parme­san, grated 40g ched­dar, grated salt and pep­per


½tbsp sun­flower oil 1 large onion, finely

sliced salt 6 sage leaves, finely

sliced 1tbsp plain flour splash of sherry

vine­gar 500ml chicken or beef

stock own on top. Scat­ter over the mint leaves and re­main­ing and chopped pars­ley of serve with a help­ing salad or steamed green beans.

Make the onion gravy by heat­ing the oil in a saucepan

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