Category: Recipe’s of the Week

Posted on

EKKA recipe – Cheese and Corn Muffins

Ingredients

1 ½ cups self raising flour

1 tsp baking powder

1 cup finely grated zucchini

½ cup corn

½ cup finely grated carrot

1 cup grated cheese

1 cup milk

Salt and pepper

 

Equipment

Grater

Measuring cups

Measuring spoons

Mixing spoon

Spray oil

Muffin tin

 

Method

  1. Pre heat oven to 160°C, and prepare your muffin tin by spraying inside the cups with oil
  2. Grate the carrot and zucchini in separate bowls, for easy measuring
  3. Combine flour, baking powder and salt and pepper in a large bowl
  4. Add the milk and mix thoroughly to make a batter
  5. Add all the vegetables and mix to combine, then mix through the cheese
  6. Divide the mixture evenly between all cups.
  7. Bake 15-18 minutes until golden brown, and a skewer comes out clean

 

Adult assistance (if required)

Using oven

Grating vegetables

 

Allergy Awareness (if needed)

GF Use gluten free flour

DF Use vegan cheese and ‘milk’ of choice

 

Tasty Tip

An ice-cream scoop is a good tool for making evenly sized muffins

Snipped spring onions or chives are a delicious addition

 

Posted on

Roast Vegetable Salad

Ingredients:
  • 2 cups of left over roast vegetables (e.g. carrots, sweet potato, beetroot, pumpkin, potato, parsnip, garlic, onions, zucchini or any other of your favourite roast vegetables)
  • 150 grams mixed lettuce leave
  • 1/2 cup of herbs lurking in your fridge or that you are growing (e.g. mint, parsley, chives, spring onions etc)
  • 2 tbsp Sunflower seeds
Shaker Jar Dressing:
  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove finely chopped
  • 1 tbsp brown sugar
  • 1 tbsp seeded mustard
Equipment:
  • 200ml (or larger) jar
  • Chopping board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Serving plate or platter
  • Tea towel
Method:
  • Place all dressing ingredients in a jar and shake well
  • Wash lettuce leaves and dry with a tea towel
  • Chop roast veggies into small 1-2cm cubes
  • Layer lettuce leaves and roast vegetables on a plate or platter
  • Sprinkle 2 tablespoons of dressing on top of salad
  • Top with the sunflower seeds
Posted on

Apple and Cinnamon Muffins

Ingredients:

  • 1 1/2 cups self-raising flour
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup vegetable oil
  • 1 egg (or ½ cup apple sauce)
  • 1/3 cup milk
  • 1 cup cooked diced apple

Method:

  1. Preheat oven to 200 degrees celsius
  2. Grease 12 muffin cups or line with paper muffin liners
  3. Stir flour, sugar and cinnamon together
  4. Mix in oil, egg and milk
  5. Fold in apples
  6. Spoon batter into prepared muffin cups, filling to the top of the cup
  7. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into centre of a muffin comes out clean