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 cup self-rising flour
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla essence
1/2 cup (heaped) Ina Lessing stem fruit jam
6 slices President Blue cheese
Grated cheddar cheese
Preheat oven to 200 oC. (Sunbeam temperature at bottom). Mix together the egg, oil, milk, vanilla and stem fruit jam. Add the flour and stir. Spoon into greased 6 muffin pan. Press a cube of blue cheese into each hole. Sprinkle with grated Cheddar cheese. Bake for 20 minutes (or till test skewer comes out clean.) Let stand in tray for 10 minutes.
Recipe and photo: Alma Pretorius
1 cup self raising flour
80 g blue cheese, crumbled
1/2 cup onion marmalade
1/2 cup milk
1/4 cup vegetable oil
Preheat oven to 200 oC. With a fork, mix the cheese, flour and onion marmalade together – that they don’t clump. Add the milk and oil, mix and spoon into muffin pan. Bake for 20 minutes or till test skewer comes out clean.
Makes 6 big muffins
1 cup self raising flour
1 x 415 g KOO creamstyle sweetcorn
1/2 cup milk
1/4 cup vegetable oil
Spices, salt, pepper
Blue cheese, cubed (or other cheese)
White cocktail onions
Preheat oven to 200 oC. Prepare 6 muffin pan. Mix together the flour, sweetcorn, milk, oil and spices/seasonings. Spoon into muffin pan. Press cubes blue cheese and/or cocktail onions (I used blue cheese in 3 muffins, onion cocktails in other 3) in muffin mix. Bake for 30 minutes or till test skewer comes out clean.
Recipe and photo: Alma Pretorius
MAKES 6 MUFFINS
1 cup self raising flour
1/2 cup chopped fresh kumquats
1/2 cup milk
1/4 cup vegetable oil
1/2 cup white sugar
6 cubes blue cheese
1 large egg
1 teaspoon lemon essence
Extra sugar
12 slices fresh kumquats
Preheat oven to 200 oC. Mix the egg, sugar, lemon essence, milk and oil together with the chopped kumquats. Stir in the flour. Spoon into 6 muffin pan, press a cube of blue cheese in each hole. Top with 2 slices fresh kumquat and sprinkle white sugar on top. Bake for 20 minutes.
Recipe and photo: Alma Pretorius
Makes 6 big muffins
1 cup self raising flour
80 g blue cheese, crumbled
1/2 cup onion marmalade
1/2 cup milk
1/4 cup vegetable oil
Preheat oven to 200 oC. With a fork, mix the cheese, flour and onion marmalade together – that they don’t clump. Add the milk and oil, mix and spoon into muffin pan. Bake for 20 minutes.
Recipe and photo: Alma Pretorius
