Pork recipes

Supersized tender pork ribs with sweet potato fries

2 hours

Fish recipes

Spicy pilchard frikkadels with pearl barley and tomato salsa

30 minutes

Potato-crusted baked hake with smashed peas

35 minutes

Chocolate recipes

Mom’s Nutella-and-hazelnut muffins

15 minutes

Aliums

Confit tomatoes in garlic-and-anchovy oil

1 hour 20 minutes

Curry recipes

Sweet potato dhal with yoghurt flatbread

13⁄4 hours

Aliums

Carb-conscious kale-and-chorizo muffins

20 minutes

Carb-conscious kale-and-chorizo muffins

By Abigail Donnelly

Serves Makes 12

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

8 leaves kale, stems removed
450 g ricotta
110 g chorizo
8 free-range eggs, beaten
2 T buttermilk
100 g mature Cheddar, grated
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 200°C. Grease a 12-hole muffin pan and tear the kale leaves into the moulds.

Top with chunks of ricotta and divide the chorizo evenly between the moulds.

Whisk the eggs with the buttermilk, cheese and seasoning. Pour a little mixture over each muffin, then bake for 18 20 minutes or until puffed up and golden brown.

Serve immediately.

Cook's note: I prepare this mixture the night before so that all I have to do in the morning is fill the muffin pan and bake for 20 minutes while I’m getting ready. Great for your kids when they come home starving from school!

Browse more muffin recipes here.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Supersized tender pork ribs with sweet potato fries

Spicy pilchard frikkadels with pearl barley and tomato salsa

Confit fruit

Lamb-and-bulgar wheat koftas

Chilli-pineapple piña colada

Fattoush salad with koftas

Potato-crusted baked hake with smashed peas

Mom’s Nutella-and-hazelnut muffins

Confit tomatoes in garlic-and-anchovy oil

Sweet potato dhal with yoghurt flatbread

Confit garlic

Carb-conscious kale-and-chorizo muffins

Carb-conscious kale-and-chorizo muffins

Ingredients

Method