January 18, 2024 / Lyn Jones / 0 Comments
makes 6
Ingredients
5 eggs
⅓ cup milk
1 bunch broccolini, chopped into 3cm pieces
2 spring onions, chopped
1 zucchini, shredded
100g cherry tomatoes, halved
½ bunch dill, leaves picked
50g marinated feta, crumbled
1. Place eggs & milk in a medium jug and whisk to combine. Season and set aside.
2. Add broccolini, spring onions, zucchini & cherry tomatoes in a medium bowl: toss to combine.
3. Lightly spray 6 silicon muffin moulds with oil. Divide mixture between moulds. Pour over egg mixture and top with feta & dill.
4. Microwave for 4-5 minutes or until cooked.
NOTES:
Alternate is to garnish with dill after they are cooked as it then won’t wilt as much.
You might have to make several batches: the middle ones tend to cook in different directions, so ensure you have extra ingredients to make a few back ups.
December 2, 2023 / Lyn Jones / 0 Comments
200g shortening
juice 1 lime
1c coconut cream
2c caster sugar
5 eggs
2.5c GF SR
.5c each of arrowroot & dessicated coconut
1 tsp bicarb
flesh of 1 large mango, pureed (about .75 c)
1.5c orange and mango juice
.5c sugar
2c pure icing sugar
Extra 1 large mango, cut into thin wedges (to serve)
shaved fresh coconut or moist coconut flakes (to serve)
1. Preheat oven to 170 degrees C. (probably FF?). Grease & flour a 23 cm springform bundt ring tin and line sides with baking paper.
2. Beat shortening with electric mixer on high speed for 2 mins until light & fluffy. Beat in lime juice, coconut cream & caster sugar. Add eggs & beat until smooth.
3. Fold in drys then mango puree. Pour mixture into tin, bake 40-50 mins.
4. Boil 1c juice with sugar, spoon over cooked cake. Set aside to cool.
5. Whisk icing sugar with remaining juice to form a glaze, then ladle over cake. Top cake with extra mango and shave coconut. Serve.