Mary Rolph Lamontagne wants you to stop throwing away food and encourages you to make the most of seasonal, local and leftover foods. In her cookbook, Eats (Struik Lifestyle), she provides 135 recipes, 27 of them master recipes and 108 alternate recipes arranged by the colour of the ingredients, including fruit, vegetables, meat, poultry and fish.
Zucchini bites
Makes 18 mini cups
This is a great way to use up leftover plain quinoa or even quinoa that has been prepared with flavourful herbs or minced vegetables.
Add some egg, a little flour and some cheese and you can't go wrong.
2 cups cooked quinoa
3 eggs
1 cup grated zucchini
2 cloves garlic, minced
1 teaspoon dried thyme
a pinch of paprika
1 tablespoon flour
½ cup grated
Emmental cheese
Salt and pepper to taste
Preheat the oven to 180ºC (350ºF).
Grease a mini-muffin pan.
Combine all the ingredients in a large bowl.
Fill the muffin cups to the top with the quinoa mixture.
Bake for 15-20 minutes, or until a tester comes out clean.
Serve with a dollop of crème fraiche mixed with a spoonful of sweet chilli sauce, a South African favourite.
Substitute chopped cooked spinach for the grated zucchini.
Use rice flour for gluten-free bites.
I sometimes use cheddar.
l We have two copies of Eats to give away, courtesy of Struik Lifestyle. To enter, sms "Eats" together with your name and delivery address to 34445 between 8am and 8pm today.