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Posts Tagged ‘muffins’

as a starter...

Our friend Fronza Woods, who is vegetarian and cooks delicious delicacies, introduced us to these little numbers. They serve as a vegetable or as a starter with a tomato coulis.

Today we had them for lunch with a green salad.

Serves 6 as a starter and 4 for lunch

2 courgettes or 1 large– left unpeeled and grated

2 tablespoons Emmental cheese – grated

4 tablespoons of onion – grated

1 tablespoon fine breadcrumbs – wholewheat or rye

salt and pepper

2 eggs

Heat the oven at 200°C/400°F/Gas Mark 6.

  •  Combine the first four ingredients, season well and mix thoroughly.
  • Check the seasoning and fold in the eggs.
  • Oil the muffin cups. This amount is enough to fill one of those rubber trays of twelve.
  • Fill each cup with the mixture and carefully transfer to the middle of the oven.
  • Bake for 30 minutes–checking after 20 minutes for doneness. They should be springy and nicely brown.
  • Serve on a tablespoon of tomato coulis.

...or lunch.

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