OVEN BAKES

BAKED POTATOES WITH SWEETCORN, BROCCOLI AND CHEESE

• 4 large potatoes, cooked
• 1 ± 300 g head broccoli, florets broken off and stemmed
• 1 cup (250 ml) grated Cheddar cheese
• 1 × 420 g can cream-style sweetcorn
• ¹⁄₃ cup (80 ml) chopped chives
• ¹⁄₄ cup (60 ml) cream
• salt and pepper to taste

1. Preheat the oven to 200°C.
2. Halve the potatoes and carefully scoop out the flesh, keeping the skins intact for refilling.
3. Mix the potato flesh with the remaining ingredients and season well.
4. Spoon the filling back into the skins and bake for 20 minutes, or until golden on top.

SERVES 4

TUNA PIE

• 4 slices of bread, crusts removed
• 30 g butter
• 1 cup (250 ml) milk
• 1 × 170 g can tuna in brine, drained
• 2 large eggs, lightly beaten
• 1 large onion, peeled and grated
• 1 cup (250 ml) Cheddar cheese
• 1 tsp (5 ml) baking powder

1. Preheat the oven to 180°C. Grease a standard oval baking dish and set aside.
2. Tear the slices of bread into small pieces.
3. Heat a large saucepan over low heat and add the butter, milk, tuna, eggs, onion, bread and three-quarters (180 ml) of the cheese. Stir to combine.
4. Cook the mixture over low heat for a couple of minutes stirring constantly.
5. Stir in the baking powder, remove from the heat and then pour into the prepared dish.
6. Sprinkle the remaining cheese over the top and bake for 15–20 minutes.

SERVES 4

BAKED HAM, CHEESE AND EGG DIPPER

• 3–4 slices sandwich ham, cubed
• 8 small spinach leaves, chopped
• 8 cherry tomatoes
• 4 eggs
• 1 matchbox-sized piece of Cheddar cheese, grated
• 4 slices bread, toasted, buttered and cut into fingers

1. Preheat the oven to 180°C. Arrange four ramekins on your working space.
2. Divide the ham and then the spinach between the ramekins.

   

3. Using your hands, squash the cherry tomatoes in a bowl. Spoon two tomatoes and some of the squeezed out tomato juice into each ramekin.

   

4. Break an egg into a bowl and then carefully tip into a ramekin. Repeat until each ramekin has an egg in it.

   

5. Sprinkle some cheese on top of each egg.

   

6. Place the ramekins on a baking tray and bake for 15–18 minutes or until the egg white has set.
7. Serve with the buttered toast fingers on the side so that you and your friends can dip them into the baked ham, cheese and egg.

DID YOU KNOW?

Tomatoes are a fruit?

MAKES 4

JOSH’S BREAKFAST IN A BUN

Preheat the oven to 200°C.

Remove the tops and insides of 6 crispy bread rolls, but keep the roll ‘shell’ intact. Discard the tops and insides.

Arrange the bread rolls snugly on a baking tray to keep them upright.

Heat 1 tbsp (15 ml) oil in a pan and fry 1 medium, chopped onion and 1 tsp (5 ml) crushed garlic.

Add 6–8 chopped bacon rashers.

Add 3 medium chopped tomatoes and cook for about 2 minutes. Mix well.

Divide the onion and bacon mixture between the bread rolls.

Crack an egg into each roll.

Bake in the oven for 12–15 minutes, or until cooked to your liking. Remove from the oven.

Divide 1 cup (250 ml) grated Cheddar cheese into six portions and sprinkle one portion over each cooked egg.

Place back into the oven and grill until the cheese is melted.

Serve warm and enjoy!

MAKES 6

‘BETTER THAN FRENCH FRIES’ OVEN-ROASTED POTATOES

• 6 medium potatoes, washed and peeled
• 3 Tbsp (45 ml) olive oil
• 1 tsp (5 ml) salt
• ¹⁄₄ tsp (1 ml) pepper
• 3 Tbsp (45 ml) grated Parmesan cheese
• ¹⁄₂ tsp (2.5 ml) garlic flakes
• ¹⁄₂ tsp (2.5 ml) paprika

1. Preheat the oven to 200°C. Spray an oven tray with non-stick cooking spray and set aside.
2. Cut each potato into 2-cm sized cubes.
3. Toss the potatoes with the olive oil, salt, pepper, Parmesan, garlic and paprika until covered.
4. Arrange the potatoes in a spingle layer on the prepared oven tray.
5. Roast for 40–45 minutes, or until crispy and golden on the outside and soft on the inside.

SERVES 4–6