Cheesy Broccoli Gems

Mai<es30 Preparation Time: 20 min

Ingredients

1 medium head broccoli, cut into florets

2 spring onions, f nely chopped

1 cup grated cheddar cheese

½ cup dried breadcrumbs

2 tbspschoppedfreshbasil or parsley

Salt and pepper, to taste

1 egg lightly beaten

Method

Blanch the broccoli in boiling water for

CookingTime: 20 min

1 minute then refresh in iced water. Drain well. Place all the ingredients except for the egg in a food processor and 'pulse' until finely chopped and combined. Add the egg and pulse to combine.

Shape approximately 2-3 teaspoons of the mixture, into nugget shapes and place on a baking paper lined tray. Spray the gems with oil and bake at 200°C for 20 minutesor until golden brown. Serve with sour cream or thick

Cheese & Egg Muffins

Makes 6 Preparation Time: 20 min Cooking Time: 20 min

Ingredients

6small (50g) eggs

1 cup self-raising flour

1spring onion,finely sliced

1/3 cup grated cheddar cheese

½cup milk

¼ cup (50g) melted butter

1 large(59g) egg, lightly beaten, extra

1tsp English-style mustard good pinch of salt

1/3 cup grated cheddar cheese, extra

Method

Preheat oven to 200°C (180

°Cfan forced). Line the bases of 6 x 1/3 cup muffin pans with muffinpaper casesor baking paper that overhangatthe top at least 2cm. Place eggsin asmall saucepan and cover with cold water. Bring the water to the boil and then simmer for 3 minutes. Run under cold water until almost cold. Peel, discard shells and reserve boiled eggs. Combine flour, spring onion and cheese in a medium mixing bowl and make a well in the centre. Combine milk, butter, extra egg, mustard andsalt in

You will need 2 cups cauliflower crumbs

Remove from the processor

½ medium cauliflower, cut into f orets Process rolled oats in the food

½ cup rolled oats processor until fine. Add quinoa, 4 eggs, lightly beaten cauliflower crumbs, eggs, onions, 6 spring onions, sliced cheese and lemon to the food processor 1 ½ cups grated cheddar cheese and pulse untiljust combined. Season Finely grated rind of one lemon to taste and set mixtureaside Oil, for shallow frying Make salsa by tossing together all KiwiSalsa: 250g punnet red and yellow cherry tomatoes, quartered 1 kiwi fruit, peeled and diced

1 tbsp olive oil

Method

Rinse the quinoaand place in a medium saucepan with 2 cups water

Bring to a boil then immediately reduce heat to a simmer, add a pinch of salt and cover and cook for 15 minutes

Turn off the heat, f uff with a fork and setthe lid ajar to rest.

In a food processor, pulse the raw ingredients. Set aside Thinly cover the base of a large frying pan with oil and heat over medium-high heat. Drop ¼ cups of mixture into the pan and fry, in batches, for 3-5 minutes on each side, turning carefully with an egg f ip. Cool slightly beforeserving with salsa.

Tip: a separatejug and pour into the well. Gently stir mixture with a large metal spoon until just combined. Do not over mix. Place 1tablespoon of muffn mixture into thebaseof each muffin case. Top with a boiled egg. Top with remaining mixture to cover. Sprinkle with extra cheddar cheese. Bake for 25-30 minutes or until cooked through and cheeseisgolden brown. Cool on a wire rack andserve warm or cool.Thesemuffinsare best eaten on the day they're made.

Tri-colourquinoa is a blendof white, red and black quinoa. Substitute any coloured quinoa if unavailable. If you don't have a food processor try grating the caulif ower, use quick oats and toss everything together in a bowl.

Sandip Hor,IndianLink's Travelwriter,presentedat the Apeejay KolkataLiterary Fescival(AKLF)held inIndia from15to 18Januarychis year.AlongwithRimMenon,Prajwal ParajulyandSundeepBhutoria, he parcicipated inanhour-longsession citied 'TakingOff:Travel Tales'.

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