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Savoury.

HALOUMI & CORN MUFFINS

Haloumi and corn muffins may sound disgusting, but they are actually a delight to behold. Great as a savoury snack, a light lunch or even in a lunchbox (when we are back at school), they are an extremely versatile snack. Of course, nothing beats scoffing them fresh out of the oven!  

INGREDIENTS

  • 1/4 cup extra virgin olive oil

  • 225g block haloumi cheese, grated

  • 420g canned corn kernels, drained, rinsed

  • 2 eggs

  • 1/3 cup self-raising flour

  • 1 teaspoon finely grated lemon rind

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METHOD

  1. Preheat the oven to 200℃  fan-forced. Place 1/2 teaspoon oil in each hole of a 24-hole (1 1/2-tablespoon-capacity) mini muffin pan.
     

  2. Meanwhile, combine haloumi, corn, egg, flour and lemon rind  in a bowl. Mix well.

  3. Divide mixture among the holes. Bake for 10 to 12 minutes or until golden and crisp. 

  4. Wait for the muffin to cool and then turn out onto a cooling rack.

GINGERED TOMATOES

This gingered tomatoes recipe is to die for! An original recipe by one of our members, it is very versatile, great for a light breakfast, lunch or dinner and a crowd pleaser! You have to try it to decide for yourself, though.

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MAKES 

INGREDIENTS

  • As many cherry tomatoes as you want!

  • 2 capfuls of flat ginger beer

  • Butter, to grease the pan

METHOD

  1. Cut the tomatoes in half

  2. Turn a fry pan on to medium-high heat

  3. Put the butter in to grease the pan. We recommend about 5 grams

  4. Splash the ginger beer on the tomatoes.

  5. The tomatoes are finished when they are slightly burnt in some parts. When they get to this stage, take them off the fry pan and transfer them to a plate.

  6. Eat them straight away! Yum yum. 

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