HOMECOOKING WITH TERESA

This is a recipe from a supermarket magazine that I have slightly adapted. It is a good way to introduce vegetables to young kids, and excellent to put in the lunch box. I have frozen some of the muffins and then I reheat them in the microwave when defrosted. They are yummy and enjoyed by both kids and adults as well. It could go extremely well next to a green or mixed salad. They were delish! Ingredients 3 short-cut bacon rashers, chopped 50g cup mushrooms, thinly sliced 2 cloves garlic, minced small handful Italian parsley, chopped 3 Tbsp dry sherry 1 cup finely chopped broccoli 60g baby spinach leaves, shredded 8 free range eggs 1/4 cup (60ml) milk 1/2 cup (60g) grated cheddar Method Preheat oven to 180°C. Put muffin cases in a 1/3-cup (80ml) 12 holes non-stick muffin pan. Heat a non-stick frying pan over high heat. Add bacon and mushroom. Cook, stirring, for 2 mins or until light golden. Add the garlic and parsley and cook a further 1 minute. Pour in the sherry and cook until the l...

This muffins are extremely tasty. And they are only 120 calories each. They are perfect for the Fast Day diet. It is a good idea to freeze some of them so you have them ready for those days. They can be eaten for breakfast or lunch. They go perfectly well with a side salad. They are very healthy and you could serve three of them with some vegetables or a big salad on the side, and it would be a perfect meal for any weekday.      INGREDIENTS 2 medium zucchinis 1 carrot, grated 50g shaved ham, finely chopped 1 cup self-raising wholemeal flour 1 tsp baking powder 3 Tbsp grated cheddar 2 eggs, whisked 1/3 cup olive oil 3 Tbsp unsweetened almond milk METHOD: Preheat oven to 180°C.. Line a 12-hole capacity muffin tin with paper patty cases. Very finely slice 24 rounds from on of the zucchini and set aside. Coarsely grate the remaining zucchini. Grate the carrot. Place the zucchini, carrot, ham, flour, baking powder and 2 tables...

This muffins need to be cold before serving. You need to make them in advance.   INGREDIENTS 1 1/2 cups (185g) plain all-purpose flour 2/3 cup (100g) polenta 2 tsp baking powder 2 Tbsp salted capers, rinsed and drained 1 large handful Italian parsley, roughly chopped 1/2 tsp tarragon, finely chopped 1 cup (250 ml) milk 2 Tbsp olive oil 1 egg 1/3 cup (90g) sour cream 180 g smoked salmon wasabi roe, caviar or fresh dill, to garnish METHOD: Preheat the oven to 180C. Place the flour, polenta, baking powder, capers, parsley and tarragon in bowl and mix well.  Season with some freshly ground black pepper. In a jug, whisk together the milk, oil and egg. Pour into the bowl of dry ingredients and fold through until just combined. Spoon mixture into a greased patty tin and bake for 20 minutes. When completely cool, cut off the tops of the muffins. Top the muffins with sour cream and about 10 g or smoked salmon per muffin. Garnish with wasabi ...