Going away for the long weekend? The roads are going to be busy and the restaurants en route even more so. Save time and make your own snacks at home for the road trip.
Cheesy corn muffins
*Makes 12 muffins
- 1 cup milk
- 1 egg
- 2 cups plain flour
- 50g butter
- ½ tsp salt
- 1 tbsp baking powder
- 1 cup creamed corn
- ½ cup whole corn
- 1 cup grated cheese
- 4 rashers bacon (optional)
- A few sprigs of parsley
- Pre-heat your oven to 180°C.
- In a large bowl, combine the whole corn, creamed corn, grated cheese and melted butter.
- Optional: add finely chopped parsley and diced cooked bacon.
- In a second bowl, beat together your eggs and milk. Add the sifted plain flour, baking powder and salt.
- Gently fold the contents of the two bowls together until well combined.
- Spoon the mixture into two lightly greased 12-hole muffin pans.
- Bake for 20 minutes or until golden.
- Serve warm or cold.
- 2 sheets phyllo pastry
- 180g lean mince
- 1 tsp Weigh-Less Extra Virgin Olive Oil
- ½ tsp ground garlic
- ¼ tsp ground ginger
- ½ tsp curry powder
- ¼ tsp chilli powder
- ¼ tsp ground cumin
- Weigh-Less Non-Stick Spray
- Heat half the oil in a large non-stick pan.
- Lightly fry the mince for five minutes.
- Add the spices and fry for a further 2 minutes. Remove from heat and set aside.
- Working quickly, divide the phyllo sheets into 3 strips.
- Holding the bottom end of a sheet, form the last ¼ of the strip into a cone, fill with the mince mixture and fold the remaining pastry over the sides until you reach the end.
- Make sure they’re closed by placing a few drops of water between the sheets.
- Place all six samoosas on a baking tray coated with non-stick spray.
- Using a pastry brush, brush the remaining oil over each samoosa and bake in a 190°C oven for 20 minutes, turning half way through cooking time.
Easy mini pizzas
*Serves 4 – 6
- 1 packet store-bought puff pastry
- Tomato paste
- Mozzarella cheese
- A selection of pizza toppings
- Pre-heat the oven to 200°C.
- Cut the puff pastry into large shapes using cookie cutters.
- Lay your shapes on baking paper on a baking tray.
- Spread tomato paste on to the shapes.
- Top the shapes off with your favourite pizza toppings – we used ham, peppers, finely diced onion and cheese.
- Bake for 10 to 15 minutes.
Power packed oat bars
*Makes: 10 bars
- 80g butter
- 80g brown sugar
- 60g (2 tbsp) golden syrup
- 1/2 tsp salt
- 130g porridge oats
- 35g chopped dried apple
- 35g chopped dried apricots
- 25g dried cranberries
- 25g pumpkin seeds
- 2 tbsp sunflower seeds
- 25g desiccated coconut
- Preheat the oven to 180ºC
- In a saucepan, melt together the butter, sugar, golden syrup and salt.
- Mix all the dry ingredients together in a bowl and stir in the butter and syrup mixture.
- Line and grease a 20cm square baking tin. Spoon the mixture into the tin and press down to level the surface using a potato masher.
- Bake for 18 to 20 minutes.
- Store in the fridge and cut into bars before serving.
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