410 g tinned pears, drained, sliced in the length
100 g blue cheese
2 large eggs
120 ml milk
+ 180 g broccoli florets, steamed
black pepper
Preheat oven to 180 oC. Place the broccoli in pie dish / oven pan. Arrange the pear slices in-between. Grate (or crumble) the blue cheese all over. Mix the eggs, milk and black pepper and pour over. Bake for about 30 minutes, till top is golden brown and center is set.
Serve with a meat / fish or a fresh salad/crusty bread.
Recipe and photo: Alma Pretorius
1 can (425 g) kidney beans, drained and rinsed very very very very well!!!
1 heaped tbsp ground espresso coffee powder / or instant coffee powder granules
3 large eggs
½ cup (100 g) chocolate slab, cut into chips (or milk discs)
¾ cup date puree* (see bottom for recipe)
½ tsp baking powder
½ cup cocoa powder
2 tsp vanilla essence (or 1 tsp vanilla extract)
3 tbsp cherry flavored yoghurt (or any other yoghurt – natural is fine too)
½ cup salted peanuts, chopped coarsely (or any other nuts – or leave out)
Date puree:
1 cup pitted dates
½ cup hot water
Blend the dates and hot water till they form a smooth paste. (this date puree can be used in baked recipes instead of sugar. )
Preheat oven to 180 oC. Line square baking pan with baking paper. In food processor, mix the black beans with metal blade till very smooth. Add eggs, yoghurt, baking powder, cocoa powder, coffee granules, vanilla & date puree. Process till nicely blended. Add the peanuts / nuts and pulse 5 times. Pour the mixture evenly into the prepared baking pan. Sprinkle with chocolate chips.
Bake for 25 minutes – test if test skewer comes out clean. Otherwise bake longer.
Keep in tray for 10 minutes, cut and carefully remove. Place on wire rack and let cool completely before serving.
Recipe and photo: Alma Pretorius
You can easily freeze this.
1/2 cup peanut butter (smooth)
1 and 1/2 cup grated cheddar cheese
1 large egg
24 pickled jalapeno slices
Preheat oven to 180 oC. Mix the peanut butter, egg and cheese together, roll in small balls, press in 1 chopped slice of pickled jalapeno into each ball and place on greased baking sheet. Press lightly down with fork. Bake for 10 minutes. Let cool for 10 minutes on tray, remove and let it cool down completely on wire rack. (It hardens as it cools.)
Recipe and photo: Alma Pretorius
Makes 6 big cookies
1/2 cup peanut butter
1 large egg
1/4 cup white sugar
36 g packet LAYS Caribbean and Balsamic Vinegar Crisps, crushed
6 squares white chocolate
Preheat oven to 170 oC. Spray baking sheet. Mix the peanut butter, egg, sugar and crushed crisps together. Form a golf-size ball, fold in 1 square chocolate, cover it up and place on sheet (not too close, they do spread). Bake for 12 minutes.
Recipe and photo: Alma Pretorius
