Blueberry, Chia & Olive Oil Muffins
Makes 12 servings
Ingredients
3 eggs
1/2 cup of brown sugar
1/2 cup olive oil
finely grated zest of 1 lemon
1 teaspoon of vanilla extract, paste or the seeds of 1 vanilla bean
1/2 cup almond milk
2 1/4 cup of self-raising flour
1/2 cup of blueberries
chia seeds to sprinkle on top
Instructions
Preheat your oven to 180 C (350 F). Line a medium sized muffin tin with wrappers.
Beat the eggs with sugar for 5 minutes or until pale and fluffy and the sugar crystals have dissolved. Add oil, vanilla, and lemon zest and mix well.
Add the almond milk and gradually incorporate the flour, beating gently, until a wet batter is formed. Add the blueberries and fold them in gently.
Pour the batter into the muffin tin making sure not to fill to the rim as the cakes with grow a lot whilst baking. Top each cake with chia seeds.
Bake for 20 minutes or until cooked through if tested with a skewer.
Recipe from delicious.
Tomatoes with Parsley & Garlic
Makes 4 servings
Ingredients
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pint grape tomatoes, cut into halves (about 40)
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2 teaspoons fresh lemon juice
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1⁄2 tablespoon olive oil
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1 garlic cloves, minced
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1⁄4 teaspoon salt (optional)
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1⁄3 cup coarsely chopped fresh parsley
Instructions
Preheat oven to 350 degrees.
Combine tomatoes, lemon juice, olive oil, garlic and salt in a medium baking dish and toss lightly.
Bake 5 minutes or until heated through.
Stir in parsley just before serving.
Recipe from Food.com
Broccoli Stuffed Onions
Makes 6 servings
Ingredients
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3 medium vidalia onions (or other sweet onions)
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1 head broccoli
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1⁄3 cup parmesan cheese
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1⁄4 cup mayonnaise
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2 teaspoons lemon juice
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2 tablespoons butter or 2 tablespoons margarine
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2 tablespoons all-purpose flour
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1⁄4 teaspoon sea salt
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1⁄4 teaspoon fresh ground black pepper
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1⁄4 teaspoon garlic powder (optional)
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2⁄3 cup milk
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1 (3 ounce) package cream cheese, softened
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hot sauce (optional)
Instructions
Peel and halve the onions. Pot boil in salted water for 12 minutes. Remove centers, leaving about 3/4″ edge.
Place onion cups in a 13x9x2″ pan.
Chop the center portions which were removed from the onions to equal about 1 cup.
Steam broccoli, chop up all the way after cooked.
Combine chopped onion, broccoli, Parmesan cheese, mayonnaise and lemon juice; spoon into the onion cups.
Note: at this point the onions can be refrigerated until ready to bake.
Melt butter; blend in the flour, salt, pepper and garlic powder(if using). Add milk and cook until thick, stirring constantly.
Remove from heat and blend in softened cream cheese. Spoon sauce over the onions; bake, uncovered, at 375*F. for 20 minutes.
Serve and enjoy!
Recipe from Food.com