Friday, February 10, 2012

Easy Savoury Tart

This is a really easy savoury tart.  So easy that it comes out a recipe book for children! Yet again it is a basic recipe and you can feel free to experiment adding and removing ingredients according to your taste buds!
  • 3 slices white bread, cut into cubes
  • 50ml Margarine
  • 500ml milk
  • 500ml cheddar cheese, grated
  • 1 x 190g tin corned beef
  • 1 onion, chopped
  • Salt and pepper, to taste
  • 4 eggs, beaten
  1. Preheat oven to 180°C. Grease a 22cm pie dish.
  2. Put bread cubes, margarine and milk in a pan, then bring to the boil.
  3. Remove pan from heat and add cheese, corned beef, onion, salt and pepper and mustard powder.
  4. Mix well, then add beaten eggs and mix again.
  5. Spoon mixture into a greased pie dish and bake for 35-40 minutes.
  6. Leave tart to cool slightly then cut into slices and serve.

Thursday, February 9, 2012

Breakfast Beans

This is yet another recipe that is good for breakfast or a light lunch.  The beans can be stored in a refrigerator overnight and microwaved the next day.
It is meant to make enough for 4 slices of toast, but I have stretched the recipe to 6 slices.
  • 25ml margarine
  • 1 Onion, peeled and finely chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1x420g can baked beans in tomato sauce
  • 50ml tomato sauce
  • 15ml Worcestershire sauce
  • Salt and pepper to taste
  • 250ml cheddar cheese grated
  • 4 slices of toast, spread with margarine
  1. Melt the margarine in a frying pan
  2. Add the onions and green pepper and fry gently for 5 minutes
  3. Add baked beans in their sauce, the tomato sauce, Worcestershire sauce, salt and pepper.
  4. Cook for a further 5 minutes, stirring occasionally
  5. Mix in the cheese and cook for 3 minutes, stirring continuously until the cheese has melted
  6. Place the toast on 4 heated individual plates
  7. Spoon the bean and cheese mixture on top.
  8. Serve warm.

Tuesday, February 7, 2012

Banana Honey Muffins


These muffins are delicious, but definitely not for anybody who is allergic to Banana’s (like Mark).

Depending on the size of your muffin pan this recipe makes about 10 muffins.

I love making these the night before and eating them for breakfast for the next 2-3 days.  They are also great as a teatime snack.


  • 175ml ( 7/10 Cups) whole-wheat flour
  • 175ml ( 7/10 Cups) cake flour
  • 150ml ( 3/5 Cups) rolled oats
  • 10ml ( 2 teaspoons) baking powder
  • 5ml ( 1 teaspoon) cinnamon
  • 2ml ( 2/5 teaspoon ) salt
  • 1 egg
  • 175ml ( 7/10 Cups) milk
  • 2 medium-sized ripe bananas, peeled and mashed
  • 60ml ( 4 tablespoons ) margarine
  • 50ml ( 3 1/3 tablespoons ) honey


  1. Preheat oven to 200ºC
  2. Combine whole-wheat flour, cake flour, rolled oats, baking powder, cinnamon and salt in a bowl.  Stir to mix.
  3. Beat egg in a bowl, stir in milk, banana, melted margarine and honey.
  4. Pour all at once into flour mixture, stir just until evenly moist.  DO NOT over mix.
  5. Spoon into greased muffin-pans, filling each two-thirds full.
  6. Bake for 15-20 minutes, or until golden.
  7. Loosen muffins around edges of cups with a knife.  Turn out onto a wire rack.
  8. Serve hot and spread with Margarine.

Monday, February 6, 2012

Farmhouse Omelette


The farmhouse omelette recipe comes from a children’s cookbook I own.  It is filed under “breakfast” meals, but I feel it can also be made for a light lunch or supper.

This is another stable recipe that you can add ingredients to at will.  It is delicious to include chopped bacon and fried mushroom into this recipe.

The recipe serves 4, but I feel it is better suited to 2.

Serving suggestion:  Serve with warm buttered toast.


  • 25ml (25g – 2 tablespoons) Margarine
  • 1 small onion, peeled and chopped
  • Half a green pepper, de-seeded and chopped
  • 1 medium tomato, chopped
  • 4 eggs
  • 25ml (2 tablespoons) cold water
  • Salt and pepper
  • 50ml (1/5 cup) grated cheese


  1. Prepare all ingredients (chopping etc.)
  2. Beat together eggs, water, salt and pepper
  3. Heat margarine in a frying pan
  4. Add onion and green pepper.  Fry, stirring all the time for 2 minutes.
  5. Add tomato and fry for another 2 minutes
  6. Pour egg mixture over vegetable mix in the pan.  Cook until egg sets around the sides of the pan
  7. Switch on the top element of the oven. 
  8. Sprinkle grated cheese over egg mixture, place pan under the top element and cook until omelette is golden brown and cheese has melted (Leave the door open and any plastic outside the oven.
  9. Divide the omelette and serve.

Cheese Puffs


This is my #1 favourite recipe because there is so much a person can do with it.  It can be made for breakfast or a savoury plate for teatime.  A person can experiment with so many different fillings or even eat the Cheese Puff with nothing added at all.

Some of my favourite fillings include (cooked) minced beef, jam, syrup, honey and cream.

So here is the recipe to make 6 to 12 (depending on the size of your muffin pan).  All you need to do is double or triple the recipe to make as many as you want!


  • 250ml (1 cup) flour
  • 10ml (2 teaspoons) baking powder
  • Pinch of cayenne pepper
  • Pinch of salt
  • 250ml (1 cup) grated cheddar cheese
  • 1 egg – fill up to 250ml (1 cup) with milk


  1. Preheat oven to 200ºC and grease muffin pan
  2. Sift together flour, baking powder, cayenne pepper and salt
  3. Add grated cheese
  4. Mix in egg and milk milk mixture. 
  5. Pour equal amounts into the muffin pans.
  6. Bake for 10-15minutes, till golden brown and set
  7. Serve warm.


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