EGG AND BACON PIE
Serves 4
8 slices brown seed bread
250g back bacon, chopped
1 onion, chopped
125ml grated mozzarella cheese
125ml grated Cheddar cheese
4 eggs
30ml chopped chives
salt and pepper
Remove crusts from the bread and, using a rolling pin, roll out the bread until flat.
Use the slices to line a 23cm pie or flan dish. Overlap slices and press down well to make sure there are no gaps.
Bake at 180°C for 10 minutes until bread is lightly toasted. Cook the bacon and onion until soft. Sprinkle half the mozzarella and Cheddar over the base and top with onion and bacon mixture.
Break the four eggs over the mixture. Sprinkle with chives and season. Sprinkle over remaining cheeses. Bake at 180°C for about 20 minutes until eggs have just set. Serve sliced into wedges.
PEA, FETA AND MINT FRITTERS
Makes 12-14
250ml self-raising flour
2 eggs
125ml milk
500ml frozen peas, thawed
200g feta cheese, crumbled
30ml chopped fresh mint
1 bunch of spring onions, chopped
oil for frying
Put the flour into a mixing bowl.
Combine the eggs and milk, and mix well.
Add to flour and whisk until smooth.
Mash the peas roughly and add to the batter together with feta, mint and spring onions.
Heat about 15ml oil in a non-stick frying pan and place spoonfuls of pea mixture into the pan and fry on both sides until golden brown.
Drain the fritters on paper towel and serve with fruit chutney.
MUESLI FRUIT CRUMBLE
Serves 4
1 large pear, cored and diced
2-3 plums, stoned and diced
250g frozen raspberries
125g strawberries, halved if large
125ml sugar
Crumble
250ml flour
100g butter, cubed
125ml brown sugar
200g muesli
Combine the pear, plums, raspberries and strawberries in an ovenproof baking dish.
Sprinkle over the sugar and mix well.
To make crumble, put flour into a bowl and rub in the butter.
Stir in sugar and muesli and mix well.
Scatter on top of the fruit and bake at 180°C for 20-30 minutes until crumble is golden.
Serve warm with Greek yoghurt.
LEMONADE SCONE
Makes 12
These scones contain only 3 ingredients and are quick and easy to whip up.
875ml (3.5 cups) self-raising flour
250ml cream
250ml lemonade
Put flour into a bowl and add the cream and lemonade, and mix to form a stiff dough.
Turn out on a floured surface and knead very gently to form a smooth ball.
Pat the dough out until about 2cm thick.
Using a round cutter or a glass, press out the scones.
Place on a greased baking tray and brush with a little milk.
Bake at 200°C for 10-15 minutes until golden brown.
Remove and serve split with jam and cream.
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]. - Saturday Star
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