MAKES 12
12 slices prosciutto
15ml olive oil
2 medium red onions, very thinly sliced
150g red and yellow, quartered baby plum tomatoes
50g mild blue cheese, cut into pieces
75ml chopped pitted black olives
60ml chopped chives
6 large eggs
225ml milk
salt and freshly ground black pepper
30ml finely grated Parmesan cheese
METHOD
Preheat the oven to 180°C. Line a 12-cup muffin tin with one slice of prosciutto in each cup, making sure to cover the bases and sides.
Heat the oil and sauté the onions for 4 minutes until soft and translucent, and place aside to cool. Mix with the tomatoes, blue cheese, olives and chives. Divide into the prepared bases.
In a jug, whisk the eggs and milk together and add a pinch of salt and black pepper. Pour equal amounts over the prepared mixture and sprinkle with the Parmesan.
Bake in the oven for 15 minutes or until puffed up and set. Cool for a few minutes and gently remove from the muffin tin.
CLICK TO WATCH A VIDEO ON HOW TO MAKE THIS RECIPE
BREAKFAST FLAPJACKS*
I LEARNT TO DO FLAPJACKS FOR BREAKFAST LATER IN LIFE BECAUSE BREAKFAST WAS USUALLY HOMEMADE MAIZE MEAL PORRIDGE OR OATS. OTHER COOKED PORRIDGES APPEARED ONCE IN A BLUE MOON. AT WEEKENDS WE SOMETIMES HAD CEREAL, FOLLOWED BY AN EGG BREAKFAST AND BOEREWORS (SAUSAGE), PLUS TOMATO RELISH (THAT WE CALLED BISTO®) WITH BREAD. BEING A MOM, I EXPERIMENT A LOT IN THE KITCHEN AND THIS SO HAPPENS TO BE SOMETHING THAT LONWABO AND I ENJOY DOING AND EATING TOGETHER – SO DOES BRIAN – USUALLY ON WEEKENDS. I OFTEN PUT LONWABO ON THE KITCHEN COUNTER AND HE HELPS ME WHISK THE PANCAKE BATTER. IT’S ONE OF OUR MANY SPECIAL BONDING TIMES IN THE KITCHEN.
PREPARATION TIME: 15 MIN
COOKING TIME: 10 MIN
SERVES 4–6
250ml cake wheat flour
30ml white sugar
10ml baking powder
2ml salt
150g fresh blueberries
1 egg
15ml melted butter
250ml milk
20ml canola oil
SERVE WITH
60ml honey
50g blueberries
100g sliced or halved strawberries
plain yoghurt, to taste
METHOD
In a large bowl, combine the dry ingredients (flour, sugar, baking powder and salt). Mix in the blueberries and create a well in the centre.
In a jug, whisk the egg, melted butter and milk together, and pour into the hollowed centre, gently stirring to combine. Be careful not to over mix – it’s alright to have a few lumps.
Heat a large non-stick frying pan until hot and brush with the oil. Add three tablespoons of the batter and level lightly using the back of a spoon. Cook until a few bubbles show on top. Turn and cook for 2 minutes on the other side.
Set aside and continue until the batter is used up. Plate and serve with a drizzle of honey, extra blueberries, strawberries and plain yoghurt.
*Flapjacks are called pancakes in the US and crumpets in some countries.
Siba’s tip…
If you prefer more than a drizzle of honey to sweeten your flapjacks, add an extra 15–30ml of sugar to the dry ingredients. To test if a flipped flapjack has cooked long enough, lightly press the thickest part of it with your finger and it should spring up without leaving a dent. Place the flapjacks on a cooling rack rather than a plate to prevent them from becoming soggy underneath.
BAKED STUFFED PROSCIUTTO + CAMEMBERT FIGS
I LOVE FIGS, ESPECIALLY WRAPPED IN PROSCIUTTO AND MY FAVOURITE CHEESE, CAMEMBERT. THIS COMBINATION REALLY IS LOVELY WHETHER SLIGHTLY GRILLED FOR 5 MINUTES TO LIGHTLY MELT THE CHEESE OR EATEN JUST AS IS, WITHOUT GRILLING, BUT THEN I ADD A FEW WILD ROCKET LEAVES TO EACH ONE AND MUNCH MY WAY TO GRATIFICATION, WHICH OFTEN MEANS INDULGENCE!
PREPARATION TIME: 10 MIN
BAKING TIME: 5 MIN
SERVES 4
400g (8) black figs
½ wheel Camembert, halved and sliced
140g prosciutto slices, halved lengthways
DRESSING
100g fig pulp (from 2 figs)
60ml extra-virgin olive oil
45ml rice wine vinegar
2 drops of honey
METHOD
Quarter the top half of the figs, leaving the bottom half intact, and gently squeeze the sides of each so you can see more of the flesh. Place a slice of cheese in each centre and top with prosciutto.
Place on a lightly greased baking tray and grill at 230°C for 3–5 minutes, until the cheese melts. Remove and place on a platter.
Mix the dressing ingredients together and pour over the figs.
Siba’s tip…
As a smaller canapé, you could quarter the figs all the way down and then bundle each quarter, along with a slice of Camembert and a few wild rocket leaves, into a piece of prosciutto cut in half lengthways.
