Sunday Brunch | Tonia Buxton

The clip from Sunday Brunch on the 8th November, of me cooking my bugger off cold soup and some delicious feta muffins!

RECIPES
Bugger off Cold Soup 🍵⠀
- 2 tsp turmeric⠀
- 1 tsp coarsely ground black pepper⠀
- 2 tsp cumin seeds⠀
- 1 tsp cinnamon⠀
- sea salt⠀
- Olive oil (good glug)⠀
- 2 tbsps butter⠀
- 1 butternut squash (or any seasonal root vegetable you would like to use) no need to peel, just give it a scrub. Deseed & cut into cubes⠀
- 2 carrots scrubbed & chopped⠀
- 2 onions roughly chopped⠀
- 4 cloves garlic halved⠀
- 250g shitake mushrooms⠀
- 1 or 2 chillis, ( deseeded if you don’t want it too hot) but I love it hot.⠀
- 850ml vegetable stock.⠀
- Greek yogurt to dollop on top⠀
- High phenolic olive oil⠀
-Pumpkin seeds⠀
- Coriander/parsley/chives chopped & sprinkled on top.⠀
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Method: Roast off the vegetables in the oven first (put the squash, & onions in a roasting tin drizzle with olive oil & roast for about 30 minutes on 180’C) I like to do this as it makes the veg sweeter.Blend with a stick mixer or a blender until you have a silky soup.Serve with a dollop of yogurt, drizzle of olive oil & a sprinkle of green herbs & pumpkin seeds & a cheesy muffin on the side.⠀
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Courgette, Feta & Chilli Savoury Muffins 🌶🥒🧀 (makes 8-12)⠀
- 1 onion, chopped⠀
- 1 large courgette, finely grated.
- 75ml olive oil⠀
- 2 organic eggs⠀
- 120ml of milk⠀
- 1 heaped tsp turmeric⠀
- 1 tsp black pepper⠀
- 3 tsps dried oregano , chopped⠀
- 4 tsp fresh basil, chopped⠀
- 1 or 2 capsicum chillies (optional) but give a great kick, finely chopped.⠀
- 1 small can (140g) of sweet corn, drained (optional)⠀
- 250g feta cheese crumbled⠀
- 150g wholemeal spelt flour⠀
- 1 ½ tsp of baking powder⠀
- 1 cal olive oil spray⠀

Method: In a frying pan add 2 tbsp of the olive oil & over a gently heat add the onions till they soften about 5 minutes. Beat the eggs add the oil, courgette, herbs & spices, feta, chilli & sweet corn. Add dry ingredients, add enough milk to make a batter mixture. Place the muffin cases into a muffin baking tray & spray each with a little oil to stop the mixture from sticking. Place 2 heaped tablespoons of the mixture into the baking cases. Bake for 25-30 minutes, till they are coloured & firm to the touch.