Jan Clark from Sydney, Australia said:
I have always been known by my family "to make something out of nothing" and they say they are usually... More
Serve these delicious savoury muffins as part of a cooked breakfast, or pop some into your lunch box. This recipe is great for using up any cooked green vegetables such as leeks, broccoli, courgettes and spinach left over from another main meal.
Makes 24 mini or 12 regular muffins
For pastry making or to thicken sauces, soups, stews and casseroles.
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
Best used as a condiment.
Add to eggs for omelettes, grate onto soups or salads.
organic, full fat, semi-skimmed.
If milk turns sour (and this when it smells or tastes sour not when it has reached the best before date) it is excellent for making scones
Always have some on hand for quick scrambled egg.
Worth keeping a few different types.
Usually the darker green the oil, the richer the flavour.
My mothers mantra ‘ eat your greens’ still rings in my ears – not surprising as they are rich in nutrients.” From cancer to anti-aging, heart disease to eyesight, scientists are focusing on a wide range of potential health benefits. Greens are also a good source of folate. All women of childbearing age are recommended to increase their consumption of foods naturally rich in folate and foods fortified with folic acid.
When I buy a block of cheese I grate the whole lot and freeze... Read more
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