Tag: healthy

Savoury Muffins Recipe

| April 8, 2013

I adore Savoury Muffins and have yet to find any muffins that come close to the hearty New Zealand variety. For this week’s Family Meals idea I made a batch of savoury muffins with Cheese, Onion, Sweetcorn and Broccoli using a recipe I’ve had since my Uni days in Wellington.

These savoury muffins are great as a snack for hungry, active toddlers and children. And they’re perfect with a cup of tea when Mum and Dad need to take a rest!

Makes 12 Muffins
Prep Time 10 minutes. Cooking Time 20 minutes at 190 degrees Celcius fan bake.

You’ll Need:

savoury muffins

Savoury Mix:

  • 1 medium Red Onion
  • 1 cup Sweetcorn (from frozen)
  • 5 medium florets of Broccoli
  • 1 cup grated Low Fat Mild Cheese

The delicious savoury muffin filling.

savoury muffins

Let’s Make Savoury Muffins

1. Preheat the oven to 190 degrees Celcius fan bake.

2. Peel and chop the Onion. Saute in a small amount of Olive Oil until tender. Add Sweetcorn and cook for another couple of minutes.

3. Wash and finely cut the Broccoli. Boil for 30 seconds. Drain and let cool.

4. Grate 1 cup Low Fat Cheese.

5. Add the Flour, Dried Herbs, Onion, Sweetcorn and Broccoli into a mixing bowl. Gently stir in the Cheese. Create a well in the centre.

6. Whisk the Egg and Milk with a fork.

7. Add the Egg and Milk mixture into the well in the centre of the dry ingredients.

8. Gently mix the dry and wet ingredients, being careful not to over mix. It should be a stiff mixture.

9. Put spoonfuls of the muffin mixture into a lightly greased deep muffin tray.

10. Bake for 20 minutes at 190 degrees Celcius fan bake.

11. Serve warm from the oven or eat within a day. Perfect for packed lunches!

family meals

Looking for ideas for nutritious and quick Family Meals? Try my healthy recipes:

Roasted Root Vegetables with Feta

| March 28, 2013

Welcome to my series of weekly family meals. I’ll share my favourite fresh, nutritious, easy and quick meals for the whole family to enjoy. Where possible, we always eat and cook with organic ingredients. I like to buy the freshest produce for my family to ensure we’re getting the essential vitamins and minerals we need through our food.

This week’s Family Meal is Roasted Root Vegetables with Feta. It’s a tasty way to give your family lots of healthy veg. It’s a delicious combination of root vegetables served with beetroot, broccoli and crumbled feta. Serve warm or prepare in advance until the family is ready to eat.

Serves 4

Prep Time 15 minutes. Cooking Time 25 minutes.

roast root vegYou’ll Need:

  • 8 cloves of Garlic
  • 2 Red Onions
  • 3 Carrots
  • 3 Sweet Potatoes
  • 4 New Potatoes
  • 1 Courgette
  • 1 Sweet Red Pepper
  • 1 Head of Broccoli
  • 250g (1 packet) of Organic Cooked Beetroot
  • 100g low-fat Feta
  • A dash of Balsamic Vinegar and Olive Oil for the light dressing
  • Sprinkle of Dried Herbs (I use an Italian mix)

Let’s Make Roasted Root Vegetables with Feta

1. Wash, peel and dice the root vegetables (Carrots and Potatoes) into cubes. Boil until soft and drain.

2. Peel and cut the Onions into quarters.

3. Wash and chop the Courgette and Red Pepper.

4. Add root vegetables, Garlic, Onion, Courgette and Pepper into an oven roasting pan. Pour a drizzle of olive oil over and stir gently in the pan to partially coat the vegetables. Sprinkle the Dried Herbs over the veg. Cook at 180 degrees Celcius on fan bake for 25 minutes or until vegetables start to brown slightly.

5. Wash the Broccoli and chop into bite sized pieces. Boil for 40 seconds and drain.

6. Remove vegetables from oven and transfer into a salad bowl.

7. Crumble the Feta over the vegetables and add a splash of Balsamic Vinegar and Olive Oil as a light dressing.

8. Add the Broccoli and roughly cut Beetroot into the bowl of vegetables. Mix gently.

9. Ready to serve and enjoy!

Veg ready to go into the oven.

Lovely roasted root vegetables with the Courgettes and Pepper.

In the salad bowl all the delicious ingredients are mixed gently with the Feta and a light dressing of Balsamic Vinegar and Olive Oil.

roast root veg

Serve warm or keep chilled until ready to eat.

roast root veg

Looking for ideas for nutritious and quick Family Meals? Try my healthy recipes:

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Mild Vegetable Curry

| March 20, 2013

Welcome to my series of weekly family meals. I’ll share my favourite fresh, nutritious, easy and quick meals for the whole family to enjoy. Where possible, we always eat and cook with organic ingredients. I like to buy the freshest produce for my family to ensure we’re getting the essential vitamins and minerals we need through our food.

This week’s family meal is Mild Veg Curry. It’s healthy, quick and delicious.

Serves 4

Prep Time 10 minutes. Cooking Time 25 minutes.

family mealsIngredients

  • 1 Onion
  • 3 cloves of Garlic
  • 2 Sweet Potatoes
  • 2 Carrots
  • Head of Brocoli
  • 500g Passata
  • Patak’s Mild Curry Paste
  • Wholegrain Rice

I love Waitrose Organic Passata and Waitrose Organic Whole Grain Rice.

The Passata is made of 100% organic tomatoes and provides a smooth and tasty sauce to which you can add herbs and spices as you please. I always use whole grain brown rice instead of white rice for it’s nutty full flavour and health properties.

family meals

Let’s Make Mild Veg Curry

family meals

Method

1. Wash, peel and chop the potatoes and carrots. Boil until soft.

2. Start cooking the rice (this will take approx. 20 – 25 mins).

3. Chop and saute the onion and garlic in some olive oil.

4. Wash and chop the broccoli into small bite sized cuts. Add to the onion and garlic for a few minutes and stir occasionally.

5. Add a heaped teaspoon of Patak’s Curry Paste into the onions, garlic and broccoli. Stir together.

6. Add the cooked sweet potatoes and carrots to the pan and stir. Pour in the Passata and stir. Simmer for 10 minutes stirring occasionally.

7. When the rice is cooked you’re ready to eat. Enjoy!

Family Meals

Looking for ideas for nutritious and quick Family Meals? Try my healthy recipes:

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