LOVEHEART OMELETTE MUFFINS

Ingredients

6 eggs

100g ham or bacon

1 chopped onion or spring onions

1 chopped tomato

A handful of baby spinach or kale

A couple of stalks of celery

Half a red capsicum

3 medium-sized white mushrooms

Handful of grated cheese (leave out for dairy free muffins)

Salt and pepper

Heart-shaped muffin trays, or muffin liners and marbles 

Method

STEP 1: Preheat oven to 180⁰C.

STEP 2: Grease muffin trays well. If you don’t have heart-shaped muffin trays, place muffin liners in regular circle-shaped trays and place a marble in each tray between the tray and the liner, to bend the liner into a heart shape.

STEP 3: Dice all ingredients and mix together in a bowl.

STEP 4: Fill muffin pans with mixture.

STEP 5: Bake for 20-25 minutes or until firm.

Strawberry heart tart

Ingredients

1 1/2 cups cashews

15 dates

1 cup honey or vanilla Greek yogurt

200g strawberries, sliced
Method

STEP 1: Soak dates in warm water for 15 minutes or until softened. Drain and cut dates in half. Set aside.

STEP 2: Pulse cashews in a food processor until small pieces. Add dates and pulse until mixture comes together, scraping as needed. Do not over-mix.

STEP 3: Line a 20cm cake pan. Press the crust into the bottom of the pan as evenly as possible. Freeze for one hour. Remove the crust from the freezer, take it out of the pan and set it on a large plate.

STEP 4: Spread Greek yogurt over the centre of the crust, almost to the edges.

STEP 5: Layer the sliced strawberries from the edge of the tart in towards the middle, working your way around the circle. Slice and serve. Cover and refrigerate any leftovers.

Ingredients

A variety of fruit (e.g. watermelon, kiwifruit, apple, large strawberries

Blueberries

Heart-shaped cookie cutters

Skewers

Method

STEP 1: Slice fruit into 1cm thick pieces, and cut into heart shapes with the cookie cutters.

STEP 2: Feed fruit onto skewers, placing a blueberry between each piece of fruit.

STEP 3: Serve and enjoy!