by Diana
There are little few ingredients my husband really dislikes and that he can be quite fussy about which gives me the wonderful opportunity to prove him wrong. Chayote is one of those little things on his avoidance list -and to be fair it's quite a boring type of Latin American squash with no much flavour and a bland texture but when properly cooked it can certainly bring some dishes to life in a very easy and economical way. Plus, considering the scarcity of food at the moment, the fact that is not very popular would guarantee you’ll still find it all alone in the exotic section of the supermarket, waiting for you, so let’s get the most out of it.
I did these mini muffins for our 8 month old baby which he absolutely adored, almost quite as much as the big boy of the house. If chayote is hard to find then try with any other disliked veggie of your choice- see the recipe for suggestions. Happy lockdown cooking!
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| © The Teaspoon |
Ingredients
Yield: 6 normal sized muffins or 12 mini muffins
1/2 chayote - cooked and diced in small cubes (steam or boil for approximately 20 min or until tender) - alternatively use corn, courgette, sweet potato, mushrooms, etc.
1/2 onion - finely diced
1 garlic clove - finely chopped
1/2 handful parsley or coriander- finely chopped
2 1/2 tbsp olive oil
6 tbsp all-purpose flour
1/2 tsp baking powder
3 tbsp milk of your choice
50 g grated cheese of your choice (I used parmesan)
Method
In a small saucepan sauté the onions and garlic until crystallised. Add the boiled chayote and sauté for 1-2 minutes and then add your chosen herbs.
Preheat the oven to 200C/
Line a muffin tray with parchment paper or spray with olive oil.
In a bowl combine well all ingredients except the cheese using a fork or a spoon. Divide the mixture across the muffin tray and top with the grated cheese. Bake in the preheated oven for 10-15 min or u until golden in colour and cooked in the middle. Remove from the oven and allow to cool down completely before enjoying them.
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| © The Teaspoon |
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| © The Teaspoon |
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| © The Teaspoon |
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