Who said muffins have to be sweet? Here’s a yummy savoury recipe great at anytime of the day.
- 4 eggs
- 90g of broccoli (can use defrosted frozen broccoli)
- 50g of strong grated cheddar cheese
Sea salt and pepper to season.
Bacon or Ham for toppings.
Preheat oven to 190°C/375°F.
Grease a 6-hole muffin tin with oil.
Chop the broccoli into medium sized florets and place them into a steamer or colander sitting over a pan of boiling water.
Cover with a lid and let stem for 5 minutes.
Place the steamed broccoli into a bowl with the eggs and salt & pepper (if you’re using them to season) and then whisk together.
Pour the mixture into the muffin tin and divide the cheese evenly among them.
Bake for 12-15 minutes, or until the eggs are set.
Why not add some bacon for extra flavour, just them cut up and serve alongside or on top.
Perfect for anytime of the day! – See more at: http://www.yourdairygold.ie/food-made-better/Broccoli,-Cheese-Egg-Muffins.aspx#sthash.27FKRaJC.dpuf
Swap fried chicken tenders for these healthy & delicious Oat Crusted Chicken ones
#FakeAway http://www.lincyscookart.com/2015/07/oat-chicken-strips.html …
Place the fresh or frozen blueberries, whichever you’re using, and the lemon juice in a liquidiser and whizz for a few minutes until the mixture is very smooth. Then push it through a sieve and set it aside.
To make the syrup, put the water and the sugar in a saucepan on a medium heat. Stir it just until the sugar has dissolved, then bring to the boil, boil for 1 minute, then remove the saucepan from the heat and set it aside.
Place the gelatine sheets in a bowl of cold water and leave them to sit for 3-4 minutes, until they have softened. Then squeeze out the excess water and add them to the hot syrup. Stir until the gelatine leaves dissolve, reheating the syrup if it has cooled down. Once the gelatine has been added, allow the mixture to cool until it is almost at room temperature. (If it’s too hot, it will cook the blueberry and lemon mixture you add next, ruining the flavour.)
Add the blueberry and lemon mixture you set aside earlier to the gelatine syrup and stir together well, then divide the jelly between four glasses or cups and place them in the fridge to set – this should take about 3 to 4 hours.
In a bowl, mix together the fish strips with the lime juice. Cover and refrigerate for 1 hour.
Remove from the fridge, and add in the sliced spring onions, the diced cucumber, the diced avocado and the chopped chilli. Divide between plates, drizzle some extra-virgin olive oil over each plate and serve.