BACON AND VEGETABLE 2 MINUTE NOODLE CUPS

BACON AND VEGETABLE 2 MINUTE NOODLE CUPS



When you have kids in the house there is always a few packets of 2 minute noodles in the pantry on stand-by. Throw in some ham and some hidden grated vegetables and you have a great snack that kids (and adults!) love. Great for parties and lunchboxes.

GLUTEN FREE:
Use gluten free 2 minute noodles and Gluten free chicken stock ( Vegeta, Massell)

INGREDIENTS
2 x 85 grams packets chicken two-minute noodles
2 teaspoons chicken stock powder
3 cups grated vegetables (zucchini, mushroom, corn, spring onion, capsicum and carrot)
2 eggs lightly beaten
1 teaspoon Dijon mustard
½ cup light sour cream/mayonnaise
½ cup chopped ham or bacon
1 cup light tasty cheese

METHOD
Preheat oven to 180 ˚C /160˚C fan-forced. Lightly spray a tray of 12 hole muffin pan with olive oil. Cook noodles as directed on packet discarding the chicken sachet. Drain and rinse under cold water. Place in a bowl. Add the chicken stock powder, Dijon mustard, grated vegetables, egg, light sour cream and bacon. Mix to combine. Spoon equal portions in muffin pans and top with cheese. Bake for 20-25 minutes or until set.
HANDY HINTS
Works well with cooked rice, vermicelli or any other small cooked pasta shapes. You can also make it in the Texas muffin tins. Try adding soy sauce/oyster sauce for extra flavour.

Brunch idee

Brunch Idee

Braai 'n pakkie spek en kap fyn, laat afkoel.
Maak roer eiers(6) met omtrent 'n kwart koppie melk, sout en peper.

Laat afkoel en meng met die spek saam met 'n koppie gerasperde kaas.

Rol deeg uit en sny in vierkante.

Gebruik omtrent 1 eetlepel broodkrummels en sit op 'n vierkant, los reg rondom 'n randjie oop vir toeplak.

Pak omtrent 2-3 eetlepels bacon mengsel bo-op die broodkrummels.

Verf 'n ander vierkant met water en plak op die een met die vulsel.

Druk die kante styf toe, sodat die kaas nie kan ontsnap nie.

Verf albei kante met olie en bak op 'n bakplaat vir +- 10 minute op oond 180 grade.

Draai pasteie om en bak weer 10 minute.

Jy kan ook gebraaide sampioene bysit.


Lekker eet!

The Rebel Within Muffin - Chef Ron

Credit: Askchefron.com
From the Webpage - http://www.bestyummyrecipes.com/the-rebel-within



“The Rebel Within” is a savory breakfast muffin with breakfast sausage baked into the mix, plus a full soft-cooked farm egg inside.



Ingredients:

• 1 C all purpose flour
• 1 t sugar
• 1/2 t baking powder
• 1/2 t salt
• 1/2 t pepper
• 1 C cottage cheese
• 1/4 C sour cream
• 4 T unsalted butter, melted and cool
• 1 large eggs
• 4 soft boiled eggs, peeled (recommend a 5 to 6 minute easy boil)
• 1 scallion, minced
• 1/4 C diced ham

Instructions

1. Adjust oven rack to middle position and heat oven to 400. Lightly grease a 6-cup muffin tin. We used a tin that makes larger than usual muffins.
2. Whisk flour, sugar, baking powder, salt and pepper together in large bowl. In separate bowl whisk cottage cheese, sour cream, melted butter, eggs, scallions and ham together. Gently fold wet mixture into dry until just combined (do not overmix).
3. Fill muffin tin halfway with batter and then lay the peeled soft-boiled eggs in and cover with remaining batter to cover. Bake until golden brown, about 25 to 35 minutes, rotating the tin halfway through.
4. Let them cool in the tin for about 5 minutes and then remove from the tin and serve.


From the Webpage - http://www.bestyummyrecipes.com/the-rebel-within

BILTONG FRITTATA

 

 

Bestandele

 

10 ml Margarien

1 klein uitjie

Halwe klein soetrissie ontpit en in blokkies gesny

4 groot eiers

30 ml melk

50g biltong in baie dun skyfies gesny

50g fetakaas gekrummel

Vars pietersielie

 

 

Instruksies

Smelt margarien in pan en roerbraai di ui en soetrissie tot deurskynend. 

Klits eiers en melk tot net gemeng en giet oor die uie en soetrissie. 

Vou die kante van die eiermengsel stadig met 'n spaan na die middel totdat die mengsel begin stol en strooi dan die biltong fetakaas en gekapte pietersielie bo oor. 

Plaas die frittata vir 'n paar min onder die rooster element totdat dit mooi verbuin het en heeltemal gestol het. 

(Indien jy dit ni in die oond wil plaas ni kan jy dit van die hitte verwyder en vir 'n paar min bedek met 'n deksel of foelie totdat die bokant gestol is.

 

Bacon & Egg Pie

 

 

 

Bacon & Egg Pie ~ Farmer Brown.

Cooking Time:

35-40 minutes

Serves: 4

Use a 20.5 x 20.5cm cake pan or a round 23cm dark coloured metal pie dish.

 

 

Ingredients

8 eggs

½ cup bacon, chopped

1 spring onion, chopped

1 egg yolk beaten with a tablespoon of water

Salt and pepper to taste

400g block of store bought puff pastry or 3 pastry sheets

 

 

Instructions

 

Preheat oven to 200ºC. Roll out two thirds of the pastry on a floury bench to line a shallow greased 23cm dark coloured pie tin. If using pastry sheets, line the base of the tin with pastry sheets retaining enough for the lid. Scatter over spring onion and half of the bacon, break in the eggs and season, then scatter on the remaining bacon.

 

Roll out the remaining pastry to make a lid. Crimp the pastry edges together and trim off any excess. Use the trimmings to decorate the pie if you wish (attach with a dab of egg wash). Sprinkle with grated cheese.

 

Cut four small vents in the pastry lid with a sharp knife. Brush with beaten egg and bake for 35 – 40 minutes until rich golden brown and crispy. Serve warm or cold.

 

Top Tip:

For light crispy pastry, ensure the oven is at the correct temperature before cooking the pie. If it’s not hot enough the pastry may become soggy. Use a dark coloured pie tin or dish – this will also ensure a rich golden brown and crispy pastry.

Omelette in a mug

 

 

 

For a fast, healthy breakfast, it doesn't get any easier than this omelette you can make in a mug.

 

Ingredients:

 

1 large egg

2 egg whites

2 tbsp shredded cheddar cheese

1 tbsp diced green bell pepper

Salt and ground black pepper to taste

Cooking spray

 

Directions:

 

Combine egg, egg whites, cheddar cheese, bell pepper, salt, and ground pepper in a microwave-safe mug coated with non-stick spray. Microwave on high for 1 minute; stir. Return to microwave and cook until eggs are completely set, 1 to 1 1/2 minutes longer. Sprinkle cheese on top and serve.

Pro-Nutro Puffs

 

 

Pro-Nutro Puffs

Prep Time:

10 minutes

Cook Time:

25 minutes

 

These offer the health benefits of homemade whole-wheat rolls or muffins, with the added nutrient and flavour benefits of the breakfast cereal.

Ingredients

480 g SPAR cake flour (4 Cups)

20 ml baking powder

500 ml ProNutro whole-wheat cereal

5 ml salt

100 ml SPAR canola oil

4 large eggs, lightly beaten

500 ml SPAR milk

250 ml water

 

Method

 

1. Preheat oven to 180ºC and grease 2 SPAR Good Living giant muffin pans.

2. Measure all the ingredients into a 3 litre SPAR Good Living porcelain mixing bowl.

3. Blend together using a wooden spoon. Do not over-mix.

4. Spoon mixture into prepared pans and bake for 25 minutes.

 

 

Hints and Tips

Sprinkle with poppy or sesame seeds before baking if you like.

 

The apple-bake ProNutro may be substituted for the whole-wheat, but keep in mind it will give a slightly sweeter result.

BREAKFAST CUPCAKES

 

 

This is a really easy dish to prepare, and it looks so darn cute!

It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.

 

Ingredients:

 

1 20 ounce package pre-shredded hash brown-style potatoes

2 large eggs, lightly beaten

4 tablespoons flour

1 small sweet onion, coarsely grated

2 thick slices deli ham, chopped into small bits (about 1 cup)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

1 dozen eggs, scrambled*

chives for garnish

 

Instructions:

 

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray.

 

Mix the first eight ingredients together in a large bowl.

 

Spoon potato mixture into each prepared muffin cup until about 1/3 full.

 

Gently press the potato mixture down in the middle and up the sides of each cup.

 

Bake until golden brown, about 25-30 minutes.

 

If the nests have puffed up too much in the centre, scoop out a little with a teaspoon.

 

Spoon a few tablespoons of scramble eggs into each nest and top with chives.

 

 

Omelette Wraps

 

 

 

Bacon And Egg Pie

 

 

 

Just right for a Sunday brunch or perhaps for that special Easter breakfast.

 

 

Ingredients

 

400 g gram Roll short crust pastry, thawed

1 Egg, beaten for brushing

250 ml cup Cream

1packet KNORR Three Cheese Sauce

1 Onion, chopped

(30 ml) tablespoon oil

2 Eggs

400g Roll puff pastry, thawed

200g Bacon, chopped

 

 

Instructions

 

1.In a pan heat the oil and fry the bacon and onion until bacon is cooked and onion is soft

2.Lightly grease a large, deep pie dish

3.Roll out the short crust pastry and line the pie dish

4.Place a piece of greased kitchen paper over the pastry and fill with beans or rice

5.Bake blind in a 210°C oven for 10 minutes

6.Remove the paper and beans and bake for a further 10 minutes

7.Allow to cool

8.Arrange the bacon and onion over the cooled pastry

9.Pour the egg mixture over the bacon and top with the pastry

10.In a bowl beat together the KNORR Three Cheese Sauce powder, eggs and cream

11.Roll out the puff pastry and get it ready to put on top

12.Decorate with left-over pieces of pastry, and brush with extra beaten egg

13.Place in a preheated 200°C oven for 30-35 minutes or until egg is set and pastry is golden

Cherry Berry Breakfast Bars

Cherry Berry Breakfast Bars

 

vegan

adapted from Edible Perspective’s Monster Bars

makes 12 small bars

 

Ingredients

 

2.5 c rolled oats
2/3 c whole wheat flour
3 Tbsp. ground flax seed
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3 Tbsp. brown sugar
1 small, ripe mashed banana
1/2 c peanut butter (I used crunchy)
1/2 c unsweetened vanilla almond milk
2 tsp. vanilla extract
3/4 c cherry jam jelly (or any flavor)
1/3 c sliced fresh strawberries (optional)


Instructions

Preheat oven to 350* Line an 8×8 pan with parchment paper, or lightly grease bottom and sides of pan.

I made homemade cherry “jelly” by pitting and halving about 1 1/4 cups of bing cherries, placing them in a small saucepan with a little water and sugar, and letting them simmer on medium low heat for about 15 minutes. Then I put them into a food processor and blended well, and pushed them through a sieve over the saucepan and discarded the pulp. To the remaining liquid, I added a little lemon juice and let the mixture simmer on low for another 5 minutes to thicken. Then I set it aside in the fridge.

You can just use your favorite low-sugar jam if you’d rather save time.

Next, in a large bowl mix oats, flour, flax, baking powder, baking soda, salt, cinnamon and sugar until combined. In a medium size bowl, mash banana well. Stir in peanut butter with a fork until combined. Then stir in vanilla and almond milk with fork until combined.

Add wet to dry and stir with a spoon until just combined. Batter should be very thick and not too wet. Mix until no flour or oats are left on the bottom. If it seems dry add 1-2 Tbsp. more milk. If too wet, add 1-2 Tbsp more flour.

Press half of the mixture into the bottom of the pan with a spatula, until smooth. Spread jelly and strawberries on top evenly. Plop down spoonfuls of the rest of the oat mixture on top of the jelly; it will be easier to spread this way. Spread carefully with a spatula, until evenly distributed + covering the jelly.

Bake for about 33-35 min until lightly browned on top. Let cool for 30 min. Lift bars out by the parchment and cut into bars. Wrap individually for easy on-the-go snacks, or keep in a sealed container in the fridge.

Vegan Banana Oat Pancakes

So here’s the deal. I love pancakes. You know this. And if you didn’t know, now you know.

Alongside coffee on a leisurely weekend morning, this is just about my heaven. My little slice of pancake heaven.

The recipe is still incredibly healthy with whole grains, no refined sugar, and very little oil. And the taste is out of this world.

Vegan Banana Oat Pancakes
yields 5 medium pancakes

Ingredients

1 banana
1 teaspoon baking powder
1.5 Tablespoons agave or sugar (use honey for non-vegan)
1 Tablespoon flaxseed
2.5 Tablespoons water
pinch of salt
1 Tbsp. canola oil
1 teaspoon vanilla extract
3 Tablespoons milk (I used almond)
1/2 cup old fashioned oats
1/4 cup whole wheat flour (or sub other flour)

Method

Make flax egg by combining water and flaxseed in a small dish, stirring and letting set for 5 minutes. Mash the banana and baking powder together, then add salt and agave nectar or honey. Add the oil, egg, vanilla, milk and stir. Then add the oats and flour and stir until just combined. Add another splash of milk if the batter appears too thick.

Scoop batter onto a greased skillet over medium heat (not too high or they’ll burn) and cook for 2-4 minutes on each side or until golden brown. They will appear a little soft in the middle but that’s kind of what you’re going for as they’ll be a bit more dense and chewy than a traditional pancake. Serve warm with desired toppings.

One Pan Breakfast / Een Pan Ontbyt

Here is another recipe that I got from my sister-in-law.

Thanks Annemie!

 

 

Ingredients

250g rindless bacon
1 can 410g mushrooms, drained
1 can 410g tomato and onion mix
1 can 410g small white beans, drained
4 eggs
chopped fresh parseley to sprinkle on top


Instructions

1. Fry the bacon in a pan until golden-brown and crispy. Drain on papertowel and put aside for later.
2. Through the mushrooms, tomato and onion mix and beans in an oven pan, mix ingredients and sprinkle the bacon on top.
3. Make 4 indents in the mixture and break an egg into each hole. Sprinkle salt and pepper to taste. Bake in oven at 180°C for about 15-20 minutes or until the eggwhite becomes solid.
4. Sprinkle the chopped parseley over the baked dish and enjoy with toast.

Traditional Spanish Omelette

Packed with flavour, a tortilla is an ideal snack meal for the whole family.

Ingredients

• 1 Onion, peeled and finely chopped
• 3 Large potatoes, peeled and thinly sliced
• 45-60 millilitre Olive oil
• 1 KNORR Creamy Three Cheeses Sauce
• 4 Large eggs
• 2 Spring onions, chopped
• Green olives to garnish

Instructions

1. In a bowl whisk together the eggs and KNORR Three Cheese Packet Sauce.
2. In a non-stick frying pan heat oil.
3. Add the potato and onion and fry together.
4. When the potato starts to brown a little on the edges add the eggs and spring onion.
5. Make sure the potato and onions are completely covered by the eggs.
6. Fry on a low heat until the egg starts to set.
7. Place a large plate over the pan and flip the omelette on to the plate.
8. Slide the omelette back into the pan to cook the other side.
9. Keep shaking the pan gently so that the omelette does not stick to the pan.
10. Once the egg is firm around the edges and soft in the middle, turn off the heat and slide the omelette on to a serving plate.
11. Let the tortilla rest for about 5-10 minutes before serving.
12. Cut into wedges and serve garnished with green olives.

Cinnamon Roll Pancakes

Ingredients:

for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

Directions:

To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.


To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

Creamy Tuna Crepes

Luxury Souffled Eggs

One pan breakfast

One pan breakfast

 Serves 4

Prep time: 5 minutes
Cooking time: 15 minutes

 

Ingredients:

... 4 sausages, chopped
140g mushrooms
6 eggs, beaten
8 cherry tomatoes, halved
Handful grated cheese (optional)
1 tablespoon snipped chives

Method:

Heat the grill to high. Heat a medium non-stick frying pan, add the sausages and fry for 3 minutes. Tip in the mushrooms and continue to cook for a further 3-5 minutes. Drain any excess fat and move the ingredients so they are evenly spread out.
Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2 minutes over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 minutes until set. Cut into wedges and serve with your favourite bread and sauces.

20 Healthy Recipes to Jumpstart Your New Year

Happy new year! Is eating healthier or giving a more plant-based diet a try on your to-do list for the new year? Check out these delicious ways to jumpstart your healthy eating!

I am all about building habits, and when it comes to healthy eating, a good batch of recipes are some of the key building blocks to a habit. If you just decide to eat more healthy food but don’t have recipes to get you going, where do you start, right? You need a meal plan or at least recipes for each meal to get you going, right?

Related Reading: 6 Superfoods to Boost Your Health

To help you get started, we’ve compiled some healthy breakfast, lunch, dinner, and snack ideas to empower you to eat healthier in the new year!

 

Healthy Breakfast Ideas

1. Loaded Blueberry Muffins – These gluten free muffins have some hidden veggies tucked away for a nutrient boost!

2. Green Smoothies – Check out our beginner guide to green smoothies to get started!

3. Overnight Oats – Steel cut oats are super healthy but time-consuming to make. This overnight method makes them easy peasy!

4. Pumpkin Oatmeal – If rolled oats are more your speed, dress them up with a little pumpkin power for extra vitamins and deliciousness.

5. Homemade Granola Bars – Granola bars make a great grab-and-go breakfast, and this homemade granola bar recipe skips all of the gross mystery ingredients in many store-bought varieties.

 

Healthy Lunch Ideas

6. Magical Tofu Pita Pockets – Sandwiches are my favorite quickie lunch, and a stuffed whole grain pita is simple, healthy, and delicious!

7. Taco Salad – A hearty taco salad packed with veggies and beany protein is filling and tasty.

8. Bowl of Stuff – Natalie at Bake and Destroy suggests this as a supper, but I love whipping this up for lunch, too! You can use any grain (or mashed potatoes!) as your base, then pile on a protein (beans, tofu, etc), and plenty of veggies. Check out Natalie’s basic recipe to get you started.

9. Hummus and Veggie Wraps – You can also use different dips and spreads in place of hummus to mix things up!

10. Cous Cous with Raisins, Pine Nuts, and Capers – You can serve up cous cous hot or cold and mix up your add-ins however you please!

 

 

Healthy Dinner Ideas

11. Chickpea Flour Pancakes – This Indian staple is deeply seasoned, delicious, and versatile. Check out Kittee’s recipe to get the basics!

12. Shepherd’s Pie – You probably think of shepherd’s pie as a dish loaded with meat and cheese, but this potato-based dish can be a veggie explosion, too!

13. Massaged Kale Salad with Roasted Chick Peas and Baked Tofu – A big bowl of healthy YUM! By massaging the kale instead of cooking it, you preserve even more of the nutrients in this superfood.

14. Gobi Aloo Pizza – Richa comes up with fantastical veggie-packed pizza ideas, and this Indian pizza is just spectacular!

15. Kid-Friendly Pasta – This crowd-pleasing pasta recipe is full of vegetables and simple to whip up.

 

 

 

Healthy Snack Ideas

16. Curried Lentil Hummus – A yummy spin on the usually chickpea-based dip. Use this for dipping veggies, chips, or pita bread or as a sandwich stuffer.

17. Garlic Red Pepper Chia Crackers – You can use your food dehydrator or your oven to make these delicious crackers!

18. Cheezy Kale Chips – Cashew-based “cheese” takes kale chips to the next level.

19. Chickpea Nuggets – You could technically serve this as part of a meal, but this “chicken” nugget recipe from Vibrant Wellness Journal makes a great, protein-packed snack, too!

20. Sweet Potato Oven Fries – Full of nutrients and oh-so-decadent! You can serve these as a side along with a veggie burger, too!

Read more: http://www.care2.com/greenliving/20-healthy-recipes-to-jumpstart-your-new-year.html#ixzz2GuMxU3I0

Sunny-side Up Eggs

This is a great version of the eggs in veggie ring molds – sauteed onions are so delicious, and give a nice tang to the eggs. And they are, of course, beautiful on a plate!

Slice your onion into 1/2 inch slices. Then, using the biggest one, place in an oiled skillet over medium heat. When one side is lightly browned, flip the onion ring over and crack an egg in the middle. If you want the egg yolk to show, dab the top of the egg yolk gently with a paper towel and remove the white over the top of it. Then, sprinkle a little water in the pan and cover the skillet. Cook until your egg is done as you like.

Now just sprinkle with kosher salt and cracked black, and sit back and wait for the raves!

Who needs expensive copper or stainless steel egg or pancake ring molds when you can use pretty, bright bell peppers?

There’s no recipe, really, just three steps:
1) Cut bell peppers into 1/2 inch rings;
2) Place in a non-stick lightly oiled skillet; and
3) Crack an egg in the middle of each ring and cover and cook over low heat until done. If you like your yolks runny, just cook over low heat until whites are done. If you like your yolks firm, break the yolks and then cook over low heat until both whites and yolks are firm.

Easy. Fun. Colorful. Healthy. Groovy, Baby!

These Avocado Egg Rings are just the ticket. Creamy. Flavorful. Unusual. Memorable. And a bonus: they can easily be made red and green with a little sprinkle of green onion and red bell pepper garnish.

There isn’t a “recipe,” really, all you do is this:
Heat a non-stick skillet to medium low heat.
Lightly spray with oil.
Slice a California avocado with the skin ON lengthwise, forming one thick slice in the middle. (You will have some leftover avocado pieces – so, Hey!
Make some bonus guacamole if you want! Guacamole for Breakfast? Why NOT? It’s the Holidays!) Remove the seed and use a small cookie cutter to make a hole in the center of your thick slice. Place the avocado slice in the pan.
Crack a medium sized egg into the center of the hole. Cover and cook for a minute or two, until the egg is as you like it. Season with salt and pepper and serve.


Then, just sit back and wait for the oohs and ahhs!