Recipes Archive

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Mexican-inspired beef bowl

25 minutes

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Mediterranean-inspired beef bowl

25 minutes

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Tomato soup with air-fryer scones

20 minutes

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White chocolate-and-raspberry self-saucing pudding

1 hour

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20–30 minutes

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45–50 minutes

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50 minutes

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2–2.5 hours

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1.5–2 hours

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Paptert

30–40 minutes

Mini cottage cheese-and-egg muffins

Serves 12

Difficulty Easy

Prep Time 8 minutes

Cooking Time 30 minutes

Ingredients

8 free-range eggs
¼ cup cream or milk
½ cup spring onion, chopped
2 cups baby spinach, chopped
¼ cup red pepper, diced
½ cup cottage cheese
½ cup Cheddar cheese, grated
1 t baking powder
3 T flour

Method

1. Preheat the oven to 180°C. Grease a muffin pan with nonstick cooking spray or butter and set aside.

2. In a large bowl, beat the eggs until smooth then add the cream, spring onion, spinach, red pepper, cottage cheese and Cheddar. Mix until well combined.

3. Sift the baking powder and flour into the egg mixture and mix until the flour is no longer visible.

4. Divide the mixture between the muffin cups and bake for 30–35 minutes. Remove from the oven and cool for about 15 minutes before removing from the pan.

Lunch box add-ons:

Find more lunchbox recipes here.

Food Stylist: Abigail Donnelly
Food assistant: Bianca Jones
Hair & Makeup: Lyndal Fitzgerald
Videographer: Romy Wilson
Photographer: Jan Ras

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Mexican-inspired beef bowl

Mediterranean-inspired beef bowl

Tomato soup with air-fryer scones

White chocolate-and-raspberry self-saucing pudding

Skuinskoek (Karoo doughnuts)

Soetpatat (Stewed sweet potatoes)

Cape seed loaf

Green bean bredie (Groenboontjiebredie)

Waterblommetjiebredie

Paptert

Mini cottage cheese-and-egg muffins

Mini cottage cheese-and-egg muffins

Ingredients

Method