Fresh from my garden in Sydney to the table and pantry, this eggplant and lemon relish is tasty and simple. It felt wonderful to be creating something from seed to plant. Harvesting it was like bottling sunshine. Recipe shortly.
Measuring cups and spoons
Wooden Spoon or Silicon spatula
Oven preheated to 325F
Soften Coconut oil with a spoon till creamy. Do not melt.
Add Baking Powder, Xanthum Gum and Coconut Sugar, stir until creamy.
Add Honey, Ginger and egg, stir until all combined
Add Flour and stir until has formed a soft sticky dough.
Use 2 teaspoons to form oval shaped lozenges and spoon onto baking tray covered with parchment paper
Place in oven and cook for 15 minutes until golden brown
Cool on tray then store in an airtight container
In the morning, I like easy better than coffee. This quick egg recipe allows me to prepare snack meals for the week and grab them to go. All I need is a muffin pan, a dozen eggs and some imagination. Other ingredients are seasonal, like fire-roasted corn, snap peas, sweet peppers or gem tomatoes. The recipe makes a dozen tiny frittata that are delicious both hot or cold.
One dozen eggs
Cheese – shredded
Optional vegetables – whatever is fresh – finely chopped
sweet tiny peppers
fire roasted corn
shelled sweat peas
potatoes or sweet potato
Enough liquid to make up 800ml total batter water or cream, both work
Garlic powder 1/4 teaspoon
Pepper to taste
A pinch of garam marsala or savory herbs
Making the recipe
Pre-heat oven to 375 degrees
Crack the eggs into a large measuring beaker
Add enough liquid (water or cream) to make 800mls
Beat the mixture and add the spices, set aside
Prepare a non-stick muffin pan with butter or oil (I like butter)
Grate the cheese and add a desert spoon to each muffin cup
Chop the vegetables and sprinkle over the cheese, until cups are 2/3 full
Give the egg mixture a last stir (herbs may have settled) and add to the muffin cups
Bake for 22-25 minutes
They are done when risen and lightly springy on top.
I usually make this in a large muffin tin and the recipe makes 12. However, my sister tells me that mini muffin pans make cute bites that are perfect for afternoon tea. Share the recipe link on facebook and follow us to get more fun recipes.
Store the indivual frittata in an air-tight container or in small bags ready to grab for work. I like to heat them and serve in rolled flatbread. My thanks to Jane for introducing me to the idea of the frittata and providing a couple dozen when I was visiting my sweetie in the hospital. These little protein bombs kept me going.