BEEF AND VEGGIE BURGERS
Makes 10
500g lean beef mince
1 onion, finely chopped
1 large carrot, finely grated
25ml Worcestershire sauce
30ml tomato sauce
10 dried oregano
salt and pepper
250ml fresh breadcrumbs
1 egg, beaten
olive oil for brushing
mini-buns for serving,
sliced tomato
lettuce
Sauce
45ml mayonnaise
5ml tomato paste
5ml Worcestershire sauce
Combine the beef, onion, carrot, Worcestershire sauce, tomato sauce, oregano, seasoning, breadcrumbs and egg in a bowl and mix very well. Shape the mixture into 10 mini-patties.
Refrigerate for about 30 minutes. Brush each patty with olive oil and fry until done to your liking. Serve on the mini-buns with the lettuce and tomato, and topped with a spoonful of the sauce.
SAUCE: Combine all the ingredients and mix well.
CHEESY COURGETTY SLICE
Makes about 8 portions
15ml olive oil
1 large onion, chopped
125g good-quality ham, finely chopped
80g grated cheddar cheese
400g courgettes, grated
2 carrots, peeled and grated
80ml flour
6 eggs, beaten
80ml milk
salt and pepper
Heat the oil and fry the onion until soft. Remove and cool. Combine with the ham, cheese, courgettes and carrots and mix to combine. Stir in the flour. Mix the eggs and milk together and add to the mixture.
Mix and season well. Pour the mixture into a 18x28cm tin that has been lined with non-stick baking paper.
Bake at 180°C for 25-30 minutes or until golden brown and set. Cool in the tin, then cut into squares.
BANANA AND BLUEBERRY MUFFINS
Makes 12
250ml bran-rich self-raising flour
250ml plain self-raising flour
125ml light brown sugar
2 ripe bananas, mashed
250ml coconut milk
1 egg
5ml vanilla essence
250ml fresh blueberries
Combine the flours and sugar in a mixing bowl. Combine the banana, coconut milk, egg and vanilla essence and mix well. Add to the dry ingredients and mix gently to combine.
Mix through the blueberries, taking care not to break them up. Spoon the mixture into a muffin pan that has been lined with paper cases. Bake at 180°C for 20-30 minutes until done. Remove and cool.
In place of coconut milk, use buttermilk or ordinary milk. These muffins can also be frozen.
BULGUR CHICKEN SALAD
Serves 4
125ml bulgur wheat
250ml boiling water
100g cherry tomatoes, halved
1 small red pepper, diced
½ small English cucumber, peeled and chopped
2 chicken breast fillets, cooked and diced
40ml chopped mint
salt and pepper
15ml lemon juice
45ml olive oil
Put the bulgur wheat into a bowl and pour over the water.
Set aside for 30 minutes. Drain well in a sieve.
Combine the tomatoes, peppers, cucumber and chicken and add the drained bulgur wheat.
Mix in the mint and season to taste.
Combine the lemon juice and olive oil and mix well.
Add to the salad and toss to combine.
This salad keeps well in the fridge for a few days.
ANGELA DAY
* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am to 12.30pm weekdays, or e-mail Janice at [email protected].
* see www.angeladay.co.za.
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Saturday Star