Berry Muffins For Two

Berry Muffins For TwoMy recipes-for-two saga continues! This time I wanted to make berry muffins – we still have plenty of berries in the freezer, and we better start putting them to good use before the new harvest is here! I used redcurrants, as that’s what we have the most, but any berries will work.


Berry Muffins For Two


½ cup flour

½ teaspoon baking powder

a pinch of salt

3 tablespoons light brown sugar

1 tablespoon beaten egg (crack an egg, beat with a fork until the yolk and the white are combined, and measure 1 tablespoon)

2 tablespoons milk

2 tablespoons vegetable oil

½ teaspoon vanilla

4 tablespoons redcurrants (or other berries)


Preheat oven to 180 C. Line two holes of a muffin pan.

In a small bowl, combine flour, baking powder, salt and sugar.

In a measuring cup, combine egg, milk, oil and vanilla. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in berries.

Divide the batter between the two muffin cups and bake in the preheated oven for 17-22 minutes, or until the muffins test done.


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Salami & Feta Quiche With Spinach And Chilli

Salami and feta quicheQuiche names are often a mouthful, as they typically simply list what the quiche contains. So does this one, because I couldn’t think of anything very creative. So yes, the quiche contains feta, spinach, salami and green chilli (and onion, but it doesn’t get a mention. Poor onion). Feta & spinach (with the neglected onion) is one of my favourite vegetarian quiches; salami & chilli one of my favourite meat quiches. I decided to combine them to see what happens. Deliciousness happened.


Unfortunately, as the glorious quiche emerged from the oven and was about to be photographed, it transpired that every single camera-compatible battery was empty, rendering the camera unusable. Therefore, the photo shows a less than glorious re-heated piece of quiche, photographed the next day. Darnit.


Salami & Feta Quiche With Spinach And Chilli


Your favourite 9″/25 cm pie crust



1 small onion, chopped

100 g salami, chopped

150 g frozen chopped spinach, thawed and drained

1 (113 g) can chopped green chillis, drained

150-200 g feta, crumbled

3 eggs

200 ml cream

150 ml milk

1/4 teaspoon black or white pepper (optional)

1/4 teaspoon ground nutmeg (optional)

Press the crust on the bottom and sides of a deep 9″/25cm pie dish – pre-bake if your crust calls for pre-baking.

Preheat oven to 200 C.

Sprinkle chopped onion over crust (that’s right, it’s not cooked first!). Sprinkle half of the chopped salami on top of the onion.

Combine drained spinach and green chillis; dollop the mixture on top of the onion and salami.

Add crumbled feta and the rest of the salami into the crust.

In a bowl, whisk together eggs, cream, milk and pepper & nutmeg (if using). Pour the custard into the crust. If there are bits of salami sticking out, gently press them down with a fork or a spoon, so that they are covered with the custard and don’t dry out in the oven.

Bake in the preheated oven for 35-40 minutes. Allow to stand for 15-20 minutes before serving.


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