Preheat oven to 425\u00b0F. Line 18 muffin recesses with paper liners.Sift flour, baking powder and cinnamon together. Add raisins, carrot and zucchini. Whisk together yogurt, milk and eggs then mix ...
Heat olive oil in a large wok or frying pan. Saute onions over medium-high heat, stirring occasionally, for 7-8 mins, until softened and starting to brown. Add garam masala and cook until fragrant. ...
Preheat the oven to 400\u00b0F. Grease a 12-cup muffin pan.Heat 1 tbsp oil of the oil in a medium skillet on medium heat. Add onion; cook, stirring, until soft. Add chicken; cook, stirring, until ch ...
Preheat oven to 350\u00b0F. Grease a 12-cup muffin pan.Boil, steam or microwave beet until tender. Rinse under cold running water until cool enough to handle then peel and puree. Set aside 1 1/3 cup ...
Combine fish and lime juice in a bowl. Add a dash of Tabasco, if using. Lightly spray a non-stick frying pan with cooking oil spray and heat on high. Cook fish 3-5 mins, until opaque and just cooked ...
Mix all ingredients together.Drop into greased muffin tins. Bake at 325\u00b0 for 15 to 20 minutes or until done. ...
Preheat the oven to 350\u00b0F.For the pancetta and macadamia stuffing, melt the butter in a large skillet on medium heat. Saute the leek, celery and pancetta for 8-10 mins. Add the nuts and sage an ...
Preheat the oven to 350\u00b0F. Lightly grease a 12-hole muffin pan.To make the caramelized pear, combine the butter and sugar in a large frying pan over a medium heat. Saute the pear for 4-5 mins, ...
Heat the oil in a saucepan and saute the onion and garlic for 3-4 mins. Stir in the tomato paste and cook for 1 min. Add the stock and tomatoes, breaking them up a little with a wooden spoon. Cover ...
Heat the oil in a saucepan, add the onion, peppers and tomatoes and saute for 2-3 mins. Pour in 4 cups water and mix in the crushed bouillon cube. Bring to a boil and simmer for 10-12 mins, stirring ...