Your go-to vegetarian recipe collection

Muffin recipes

Sundried tomato muffins

15 minutes

Spinach and feta snack pies

Serves 8 - 10

Difficulty Easy

Prep Time 45 minutes

Cooking Time 20 minutes

Ingredients

400 g baby spinach, blanched
2 tablespoons freshly chopped dill
250 g feta cheese, crumbled
Freshly ground black pepper
Salt
2 tablespoons toasted sesame seeds
1 sheet (400g) ready pre-rolled French pastry

Method

Preheat the oven to 200°C.
Press excess moisture from the spinach and chop roughly. Mix spinach with dill and feta cheese. Season.
Halve the pastry. Place half the filling down the middle of each sheet.
Fold pastry into two “sausage” rolls, bake for 15 minutes and turn the oven down to 180°C.
Bake until pastry is crisp and golden. Allow to cool slightly before slicing with a sharp knife.
Sprinkle with toasted seeds.
Serve as a snack with drinks, or on the side with a soup.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Crustless cardamom and naartjie zest milk tart

Stuffed butternuts, potatoes and sweet potatoes on the braai

Roasted vegetables in sherry vinegar dressing

Sundried tomato muffins

Pickled mushrooms

Grilled mushroom, beetroot and cheese sandwiches

Toasted angel hair pasta with mushroom sauce

Terrine of pomegranate and fresh fig

Bresse bleu and fig carpaccio

Chocolate and grenadine cupcakes

Stuffed pear pies with white chocolate sauce

Spinach and feta snack pies

Spinach and feta snack pies

Ingredients

Method