Cheesy Broccoli Gems

Mai<es30 Preparation Time: 20 min

Ingredients

1 medium head broccoli, cut into florets

2 springonions, f nely chopped

1 cup grated cheddar cheese

½ cup dried breadcrumbs

2 tbsps chopped fresh basil 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 minutes or until golden brown. Serve with sour cream or thick

Cheese & Egg Muffins

Makes 6 Preparation Time: 20 min

Ingredients

6 small (50g) eggs

1 cup self-raising flour

1 spring 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 cupgrated cheddar cheese, extra

Method

Preheat oven to 200°C (180°C fan

CookingTime: 20 min forced). Line the bases of 6 x 1/3 cup muffin pans with muffin paper cases or baking paper that overhang at the topat least 2cm. Place eggs in a small 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,discardshells 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 and salt in

Remove from the processor

½ medium cauliflower, cut into forets Process rolledoats in the food

½ cup rolled oats processor untilfine.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 mixture aside Oil, for shallow frying Makesalsa by tossing togetherall

KiwiSalsa: 250g punnet red and yellow cherry tomatoes, quartered 1 kiwi fruit, peeled and diced

1 tbsp olive oil

Method

Rinse the quinoa and 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 set the lid ajar to rest.

In a food processor, pulse the raw ingredients.Setaside

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 before serving with salsa.

Tip: a separatejug and pour into the well. Gently stir mixture with a large metal spoon untiljust combined. Do not over mix. Place 1 tablespoon 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 cheese is golden brown. Cool on a wire rack and serve warm or cool.These muffins are 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.