Hello, hello, hello!
It’s been a bit hectic as of late, so I had to give Fiesta Friday a bit of a miss last week. I was sad to miss the party, but I needed the time to rest and be at home and get a few things done. It wasn’t until this week I’ve been able to cook something up for the blog, and much to my delight I was able to make two things! One of which I’ll be posting about next week.
I’ve been after some savoury snacks to have around the house, and I wanted to do something that would require minimal shopping and leave ingredients that wouldn’t go to waste. It’s hard to believe, but I am still using up what I have in the cupboard. I’m making quite decent headway into the various leftover flours and spares…and spares of spares, and it’s been quite a while since I’ve had to throw something out so because its past its expiry date. So I feel like that’s a victory.
I had some leftover lamb mince from a disaster dish a little while ago, and it turned out to be the perfect amount of mince for some Bolognese Muffins. These were quite interesting, as none in the family could imagine what a Bolognese Muffin would taste like. Would it have the right amount of flavour or feel just like eating bread with a smear of Bolognese on top? Well, the answer is – these taste absolutely delicious, and exactly like Bolognese! The flavour was spot on, and these made fantastic savoury treats!
Adapted from taste.com.au’s
Makes: 12, Prep: 30-40 mins, Cook: 15-20 mins
- 1/2 cup extra light olive oil
- 1/2 brown onion, finely chopped
- 1/2 tsp minced garlic
- 2 tsp dried thyme
- 200-250g beef/lamb mince
- 1 tbsp tomato paste
- 125g cherry tomatoes, quartered
- 2 tbsp tomato sauce
- 1 3/4 cups gluten-free self-raising flour, sifted
- 3/4 cup finely grated parmesan
- 1/2 cup milk
- 2 eggs, lightly beaten
- Heat two teaspoons of the oil in a frypan, and then add in the garlic and onion until the onion has browned.
- Add the mince, and cook until the mince is brown.
- Add the tomato paste, dried thyme, tomato sauce and cherry tomatoes and cook for 3-5 mins, or until the tomatoes have softened.
- Remove the mince mix from the heat and allow it to cool completely.
- Pre-heat the oven to 180C and line a 12-hole cupcake pan with patty pans, or spray with spray oil.
- Combine the flour and parmesan in a bowl, and then add in the milk and eggs.
- Stir through the mince mixture.
- Spoon the mixture into the prepared cupcake pans and bake for 15-20 mins or until golden and firm, and a skewer inserted into their centres comes out with only a few moist crumbs attached.
- Remove from the pan and serve warm.