Stuffed Butternut

3 Parties in two days, while trying to maintain a healthy eating plan… it didn’t go THAT bad. By the end of the second day I was tired and not in the mood to cook. It was a cold rainy day, so a salad wouldn’t do. What was on the menu? Stuffed butternut, and it was good!!

Stuffed Butternut

Ingredients:

Butternut, halved and cleaned and microwaved on high for 5 minutes.

First stuffing:

3 Tablespoons Roasted almonds,

1 Table spoon Honey or maple syrup

 

Second Stuffing:

1 teaspoon of cream cheese (low fat of course),

1 Spring onion chopped,

Feta cheese crumbled (about 2 tablespoons)

Salt and pepper

It is really as easy as sprinkling the ingredients over the butternut and putting it on a baking tray. Cover the Butternut with foil and bake for 30min at 180 degrees Celsius. After 30min, remove the foil and grill the butternut until golden.

Serve while it is still hot.

What is your combination?

Breakfast Health Rusks

So I’ve never tried making rusks before, and I must say it didn’t go too bad. Except that it maybe burned a little, and my right bicep is twice the size than my left one. I will definitely make this recipe again.

I found the base of this recipe on the beautiful Nigella’s website (thank you!!) I made a few changes to suit our taste and lifestyle, and viola, a tasty breakfast rusk.

Almond, Cranberry, Health Rusks.

Health Rusk

Ingredients

1 Kg Self raising Flour
15 ml Baking Powder
5 ml Salt
4 Cups All Bran Flakes
2 Cups Oats
1 Cup Sunflower Seeds
1 Dried Cranberries
1 Almonds (shavings)
1 Cup Coconut
3 Wheat-Bix blocks crumbled up  
500g Butter
1 1/2 Cups Brown Sugar
4 Large Eggs
500 ml Buttermilk
125ml Milk

Method

1. Heat oven to 180 degrees Celsius 
2. Mix all dry ingredients in your biggest mixing bowl. 
3. Melt Butter in pot and add sugar, stir until sugar is dissolved. Cool down for a few minutes. 
4. Add Butter mix to dry ingredients. 
5. Beat Eggs, Buttermilk and Milk together and add to mixture - Mix all until well combined 
6. Divide dough into baking trays. Press dough down and mark rusks with a sharp knife. 
7. Bake for 1 hour. - Let cool in Baking trays. 
8. Set oven to 100 degrees Celsius
9. Cut rusks on marked lines and lift rusks out onto bigger trays or foil-lined oven rack. There has to be some spaces between rusks.
10. Dry rusks out for 4 hours. (mine only needed 3 hours)

These rusks looks good and tastes great (after I scraped of the burned bits). If you don’t have time to eat in the mornings, this would make a great snack to keep you going.

Happy Baking!!