BROCCOLI AND TOMATO FRITTATA
MAKES 6
4 eggs
60ml milk
30ml flour
250ml grated Cheddar cheese
30ml chopped chives
125ml cocktail tomatoes, halved
125ml broccoli florets, blanched
salt and pepper
Beat the eggs and milk well. Stir in the flour, cheese and chives.
Add the tomatoes, broccoli and seasoning.
Divide the mixture into six well-greased muffin cups and bake at 180ºC for 20 to 25 minutes, until puffed and golden brown.
Remove the tin from the oven and cool for five minutes before removing. Serve with a side salad.
SALMON AND SWEET POTATO PATTIES
Makes 8
250ml cooked, mashed orange sweet potato
1 tin of salmon, bones removed
125ml chopped spring onion
5ml grated lemon rind
15ml lemon juice
1 egg yolk
250ml fresh brown breadcrumbs
salt and pepper
oil for frying
Combine all the ingredients and mix well. Shape the mixture into eight patties. Place on a board and refrigerate for at least an hour.
Heat a little oil in a frying pan and cook the patties until golden on both sides.
Drain on paper towel. Delicious served warm or cold.
CRANBERRY SEED BARS
Makes about 12
100g blanched almonds, roughly chopped
180ml pumpkin seeds
80ml sunflower seeds
60ml sesame seeds
250ml rolled oats
180ml spelt flour
7ml ground cinnamon
250ml dried cranberries, roughly chopped
160ml soft brown sugar
80ml honey
1 egg, 2 egg whites
125ml peanut butter
Line and grease an 18cm x 28cm pan with non-stick baking paper. Preheat the oven to 160ºC.
Combine the almonds, seeds and oats on a baking tray and lightly toast in the oven for 10 to 15 minutes, stirring halfway.
Remove and cool.
Combine the flour, cinnamon and cranberries in a bowl. Add the toasted nuts, seeds and oats and toss well to combine.
Beat together the sugar, honey, egg, egg white and peanut butter until smooth and creamy.
Add the seed and nut mixture and mix well.
Press the mixture into the lined pan and bake for 25 minutes. Remove and cool in the tin.
Cut into bars and store in an airtight container.
FRUIT AND NUT BALLS
MAKES 18-20
200g walnuts
200g pitted fresh dates, chopped
100g soft dried apricots, chopped
100g soft dried figs, chopped
125ml desiccated coconut
In a food processor, chop the nuts and then tip them into a bowl.
Put the dates, apricots and figs into the processor and chop roughly.
Return the nuts to the processor and pulse the mixture to form a sticky paste. Roll the mixture into balls and toss in the coconut. Place on a tray and refrigerate for a few hours until set.
ANGELA DAY
* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 between 8.30am and 12.30pm weekdays, or e-mail Janice at [email protected].
* see www.angeladay.co.za.
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Saturday Star