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INGREDIENTS FOR CRUST

INGREDIENTS FOR FILLING

Fish and Kumara Taramind Curry

1 cup oats

¼ cup sesame seeds

1.5 cups buckwheat flour

1 tsp baking powder

½ tsp cumin powder

½ tsp ground black pepper

¼ tsp chilli powder

1.5 tsp salt

1 tsp paprika

1 tsp oregano

2/3 cup unsweetened almond milk (you can use any milk as a substitute)

½ cup olive oil

1 cup spinach chopped finely

1 cup broccoli florrets and stalks chopped finely

1 cup capsicum (mix up the colours if you can)

750mL egg whites (or a carton of eggs)

80g grated edam cheese (or for a fattier option use tasty cheese)

100g reduced fat feta (you can use normal feta/goats feta)

1 Tbsp mixed herbs

¼ cup sundried tomatoes sliced (dried or in oil drained)

2 Tbsp pesto

200g potato

200g kumara

Chilli, Spring Onion & Feta Cornbread

CRUST METHOD

In a medium-high skillet or pan, dry toast the oats and the sesame seeds. Once aromatic and golden, transfer to a food processor and blend until a breadcrumb type consistency. If you like your crust

chunkier like I do, don’t over blend. If you like it smoother you can blend the oats to a finer consistency.

 

Add the buckwheat flour, baking powder and all the herbs and spices and blend until it’s all mixed in. Then add the milk and the oil and pulse carefully until it binds into a sticky mess. The dough will stick to your hands so use a clean plastic bag or glad wrap to work with it. Lift it out the bowl and place it into a greased quiche or pie container (or a spring release tin). Make sure the container is greased or butter so it doesn’t stick. Press the crust to cover the bottom and gently up the sides of the container. Once it is evenly distributed, put in the fridge while you make your filling.

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OLDER RECIPES

FILLING METHOD

Click to download the PDFs of my favourite training recipes

Switch on the oven to 180 degrees bake, with the baking rack in the middle of the oven

 

Firstly, slice the kumara and potato into ½ cm slices and boil on the stove until just cooked. Then drain and set aside.

 

Put the choppped broccoli, spinach, sundried tomatoes and capsicum in a bowl, and stir in the egg whites (or beaten eggs). Add to this your grated edam or tasty cheese.

 

Take your empty crust and smear the pesto over the base. Next pour in ½ of the egg and vegetable mix making sure that ½ of the vegetables go with it. A ladle or soup spoon works well here. Then layer the potato into a layer, then the feta crumbled over the top, and then the layer of kumara. Add the rest of the egg and vegetable mix on top of this making sure its spread out and fills all the gaps. You can grate some more cheese over the top if you desire.

 

Put in the oven for 40 minutes or until golden on top and the egg is cooked through. Once cooked, let it set for 10 – 15 minutes before cutting and serving.

Proudly supported by:

Emma Cachemaille

BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1

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