Celebrity Chefs are becoming a regular on Australian TV. It's not just on the cooking programmes but promoting various supermarkets and competing heavily for everyone's dollar. There's also the branding - the cake mixes, frozen desserts and spice mixes which celebrity chefs, or ex Master Chef contestants are now flogging. I'm not sure I agree with all this commercialisation. There is nothing wrong with healthy, home cooked, seasonal food prepared well. It doesn't need frozen or pre prepared vegetables sold in plastic or cardboard; just adding fresh herbs and spices will bring out the best flavours in everything you cook.
Jamie's doing a good job in encouraging people to try something a little healthier and giving a heads up on how to prepare a meal with little fat and sugar! Can't be all bad! I honestly think you can eat these muffins at any time of day and if you are running late for work grab one to eat on the way.
BREAKFAST MUFFINS
INGREDIENTS
600 grams peeled, grated sweet potato
3 - 4 large eggs
250 g wholemeal plain flour
4 spring onions finely sliced
1 red chilli finely sliced
200 g low fat cottage cheese
100 g parmesan or cheddar cheese grated
a large handful of parsley chopped
salt and pepper
Oil for greasing
For the topping
1 red chilli finely chopped
few sprigs of parsley
Grab your large muffin pan and some baking paper. Cut squares of baking paper that will fit nicely into the pans. Grease them using oil and a pastry brush and set aside.
In a large bowl add grated potato, spring onions, chilli, parsley and mix. Add the beaten eggs and the flour and mix again. Season with salt and pepper and mix in the cheeses.
You will need to use a large spoon to spoon the mixture onto the baking paper and into the muffin pans. I found the easiest way to do this was to take the paper in my hand, fill it and then drop it into the muffin pan. It made 12 nice sized muffins.
Finely slice the second chilli and sprinkle on the top with a little parsley and place in a pre heated moderate oven 180ยบ/ 350 F for around 30 minutes. They should be reasonably firm and slightly browned on the top. Eat them warm or cold - delicious either way.
600 grams peeled, grated sweet potato
3 - 4 large eggs
250 g wholemeal plain flour
4 spring onions finely sliced
1 red chilli finely sliced
200 g low fat cottage cheese
100 g parmesan or cheddar cheese grated
a large handful of parsley chopped
salt and pepper
Oil for greasing
For the topping
1 red chilli finely chopped
few sprigs of parsley
Grab your large muffin pan and some baking paper. Cut squares of baking paper that will fit nicely into the pans. Grease them using oil and a pastry brush and set aside.
In a large bowl add grated potato, spring onions, chilli, parsley and mix. Add the beaten eggs and the flour and mix again. Season with salt and pepper and mix in the cheeses.
You will need to use a large spoon to spoon the mixture onto the baking paper and into the muffin pans. I found the easiest way to do this was to take the paper in my hand, fill it and then drop it into the muffin pan. It made 12 nice sized muffins.
Finely slice the second chilli and sprinkle on the top with a little parsley and place in a pre heated moderate oven 180ยบ/ 350 F for around 30 minutes. They should be reasonably firm and slightly browned on the top. Eat them warm or cold - delicious either way.
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