Blvd Foods Blog

Makes 12 muffins.

FOR MUFFINS:

INGREDIENTS
Banting Blvd Savoury Muffin Premix
1 packet Pitted Olives, chopped
2C Spinach, shredded
½C Feta, crumbled

INSTRUCTIONS

• Follow the Banting Blvd Savoury Muffin Premix instructions.
• Add olives, spinach and feta to mixture.
• Pour mixture into muffin tray and bake for approximately 20 minutes, oven temperatures may vary.
• Remove from oven and allow to cool. Store chilled.

FOR SOUP:

INGREDIENTS
4 large Red Peppers, quartered

4 Red Onions, quartered
2 tins Whole Tomatoes, quartered
1 whole Garlic bulb, halved
2 small Red Chillies
2T Rosemary
Olive Oil
Seasoning
2C Chicken Stock

INSTRUCTIONS

• Heat oven to 180˚
• In large pan, season red peppers, red onions, tomatoes, garlic and chillies with rosemary, olive oil, salt and black pepper.
• Roast for approximately 50 minutes, oven temperatures may vary.
• Remove from oven and allow to cool slightly. Remove rosemary, garlic and chillies then puree with stick blender.
• Put puree into a pot on a stove top and add in chicken stock. Bring to boil.
• Best served with a dollop of Greek Yoghurt.

Makes 2 medium pizza bases.

INGREDIENTS
Banting Blvd Pizza Base Premix
2T Basil pesto
1 small tin Tomato paste
½C Mozzarella, grated
1C Heirloom tomatoes, sliced
1T Goats Cheese, crumbled
Basil

INSTRUCTIONS
For the pizza base:

• Follow the Banting Blvd Pizza Base Premix instructions and add basil pesto to wet mixture before baking.

For the topping:

• Spread a thin layer of tomato paste onto the base and sprinkle with mozzarella.
• Top with heirloom tomatoes, goats cheese and basil.
• Grill in an oven at 180˚C until the cheese begins to brown. Remove from oven.
• Season with black pepper, garnish with basil pesto and serve.