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
Makes 24, depending on size
7 tablespoons vegetable oil
1 teaspoon Allspice
1 large egg
1 cup self-rising flour
1/4 cup white sugar
1 x 410 g tin pears, drained, chopped
30 g PADKOS dried ginger slices, chopped small
1 teaspoon vanilla essence
Preheat oven to 170 oC. Spray baking sheet. Mix all together, drop teaspoon-full mixture onto sheet (not too close, they do spread) and bake for 12 minutes.
Recipe and photo: Alma Pretorius
GUAVA MUFFINS
Makes 12 small or 6 big muffins
1 cup self raising flour
1 large egg
1/4 cup white sugar
1/2 cup milk
1/4 cup vegetable oil
80 g dried Guava roll, cut into small cubes
1 x 410 g tin guava halves, drained, guava chopped smaller
1 teaspoon vanilla essence
Extra sugar for topping
Preheat oven to 200 oC. Prepare 6 (or 12) muffin pan. Mix the flour with the dried guava cubes and tinned guava pieces. Add the egg, 1/4 cup sugar, milk, oil and essence. Mix. Spoon into muffin pan(s) and sprinkle sugar on top. Bake for 20 minutes (or till test skewer comes out clean.)
Recipe and photo: Alma Pretorius
