Recipes

CHEESE, CORN AND BACON MUFFINS

Ingredients:
½ cup polenta or cous cous
½ cup milk3 bacon rashers
1 large onionparsley and chives
1 ½ cups s.r. flour
1 tbspoon caster sugar
310g tin corn kernels (drained)
125g tin creamed corn
100g melted butter
¾ cup grated chedder cheese
2 eggs lightly beaten

Method:·
Preheat oven to 180‘C·
Mix polenta and milk in small bowl·
Cook bacon and onion, add chives and parsley – cool for 5 minutes·
Sift flour and sugar into a large bowl·
Stir in corn kernels, creamed corn and bacon mixture·
Add melted butter, egg and polenta mix and cheese.·
Mix only until just combined·
Divide mixture into 12·
Bake until well risen and golden brown (approx. 20 minutes)


ENERGY SLICE

In a bowl combine:
2 cups of rolled oats
2 cups of chopped pecans
1 cup of All-bran
1 cup of wholemeal plain flour
1 n a bit cups of sultanas
a pkt of glaced cherries, chopped
1/2 cup of shredded coconut
1/4 cup of sesame seeds
1/4 cup of sunflower seeds
couple tbspn raw sugar

Melt together and add:
1 cup of butter
2 tbspn honey

Lightly beat n add:
4 eggs

Press mixture into a greased slice tin (or two) bake in pre-heated moderate oven til golden (25 minutes or so)

TUNA SALAD

Roughly chop:
lettuce
sugar snaps
snow peas
beans
red capsicum
corn (off the cob)
baby spinach
parsley
shallots
cherry tomato
dates
add:
big sprinkle of sesame seeds
tin of tuna with olive oil