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Zucchini and bacon slice

Zucchini and bacon slice


This Slice is super easy to make and great for school lunches,  It can be frozen to use at a later date. You can add whatever veggies you have in the fridge too!

Ingredients:

4 rashes of bacon,

2 grated zucchini

2 grated carrots

6 eggs

1/2 cup of milk

1 cup of cheese

1 teaspoon of mustard

1/2 cup of shallots

 

Method:

  • Fry shallots, and bacon in one pan.
  • Combine the zucchini, carrot, cheese, eggs, milk and mustard together in one bowl.
  • Once bacon & shallots has cooled mix through the rest of the ingredients.
  • Place in a oven proof dish and cook on 180 for 35 minutes
  • Slice and serve with a salad!

Serves 8 - 12

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Grandma’s Curry Puffs!

Grandma’s Curry Puffs!

My grandma made these when I was growing up and we all LOVED them, there is nothing like the smell of curry simmering and pastry baking.  I make these about once a month and freeze half into little snap lock bag for easy lunches – or unexpected visitors. 

This is another great alternative to a sanga in the lunchbox, it’s also cheap to make and a great way of using up all those leftover (slightly sad looking) vegetables in your fridge).  This recipe does make quite a bit, I think from memory about 18 all up (they wont last long though!).

 

Ingredients

500g of beef mince

250grams of diced bacon

2 teaspoons of garlic

1 tablespoon of Vindaloo paste

1-2 teaspoons of curry powder

1 teaspoon of sugar

1 brown onion

1 can of peas (drained)

1 can of diced tomatoes

Vegetables (I use whatever I have left in the fridge, this batch pictured has a finely diced red capsicum,1  zucchini, 11/2 a sweet potato and some leftover beans)

Salt and Pepper to taste

1 pack of frozen puff pastry (or you can make your own)

2 eggs (beaten)

 

Method

Brown the onion, then add bacon and diced vegetables and sauté in a teaspoon of good quality olive oil.  Add the rest of the ingredients and mix well.  Put the lid on the pan and leave to simmer for a few hours – going to back to stir occasionally.  If the mixture becomes to wet then remove the lid and allow the sauce to reduce.

Let the mixture cool.

On a flat surface, place your defrosted pastry sheets out and cut in half, paint the edges in beaten egg, then add the mixture and fold the pastry over.  Using a fork, press the corners down until the pastry is sealed with the mixture inside.  Paint the whole puff with the beaten egg.  Lay a sheet of baking paper on your oven tray for your curry parcels and cook on 180-200 for 15-20 minutes – check on them in 15, and pull them out of the oven once they are golden.

Enjoy!

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Easy Corn & Zucchini Fritters!

Easy Corn & Zucchini Fritters!

These easy Corn and zucchini fritters are a great alternative to taking sandwhichs to work or school. The best thing about them is you really can add anything you like to them, provided the mixture is not to moist they always work well.

Ingredients

2 zucchini (grated)

100g of tasty cheese (grated)

1 can of corn kernels (drained)

1 small onion or shallots  (finely diced)

A good handful of roughly chopped coriander

3 eggs

1 cup of bread crumbs

Salt and Pepper

Method

The thermomix version, is to pretty much put all of these ingredients (barr corn and eggs) into the bowl and turbo for 4 seconds. Then add the corn kernels and eggs, and mix together.  Fry on low in some good quality olive oil and allow to cool on some paper towel.

The non- thermie version is to grate (or blend) all of the ingredients bar corn and eggs and once all mixed together throw the rest of the ingredients in and fry in some good quality olive oil.

Squeeze some of the water out of the zucchini – to do this, pop it into a clean tea towel and squeeze the excess water out over the sink.

I served these for breakfast with some crispy bacon OR when all the males are asleep you can sneak off and have the last two for lunch with a smidge of sweet chill, just a smidge.

This recipe makes about 10.

Enjoy!

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Chicken Veggie Patties

Chicken Veggie Patties

 You can prepare these ahead of time. I love doing these in the morning and then leaving them in the fridge ready to cook.

 The Kids love them and you can sneak in any veggies you want!

 

Ingredients:

500 grams of Chicken mince

60 grams of Cheese grated (Tasty, Fetta or Haloumi – or can be left out)

2 Tablespoons of freshly chopped parsley

½ Cups of wholemeal breadcrumbs

1 Large Shallot, chopped finely

1 Clove of Garlic, crushed

1 egg

2 teaspoons of paprika, I use sweet as they kids don’t like the hot one

1 Carrot, finely grated

1 Zucchini, finely grated

Olive Oil for frying

Alternative veggies: corn, broccoli, green beans, sweet potato

 

Method:

Grate, chop, crush and sprinkle all ingredients together and mix well. Use your hands makes it easier and quicker.

Form into balls, I usually use a tablespoon to scoop out and roll in to a ball and slightly flatten.

Fry in a pan of hot oil until golden brown and turn.

Place on paper towel to drain excess oil.

Makes 18

 

 

 

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Apple Pie Oat Muffins

Apple Pie Oat Muffins

 These Muffins are great for school lunch box treats, perfect eaten warm or cold, add custard with them to turn into a delicious dessert or freeze for later!

 

Ingredients

2 cups Rolled Oats

1 teaspoon baking powder

2 teaspoons cinnamon

¼ teaspoon salt

1 ½ cup applesauce

½ cup of cooked and cooled pureed sweet potato

1 medium apple, grated (about 3/4 cup)

1 large egg white

1/4 cup rice malt syrup (or honey)

2 teaspoons pure vanilla bean paste

1 cup milk of choice

1/3 cup dried cranberries or sultanas

You could add in extras such as walnuts nuts or pecan nuts.

 

Method

Preheat oven to 170°C. Spray a 12-cup muffin pan with non-stick cooking spray.

Stir together oats, baking powder, seasonings and salt in a large mixing bowl.

Add applesauce, sweet potato, grated apple, egg white, rice malt syrup, vanilla bean paste, milk and cranberries, plus any extras. Mix well.

Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.

Because these muffins don’t rise, fill muffin cups almost completely full with batter.

Bake for 30 minutes or until the centre of each muffin is set. Allow to cool for 10 minutes before serving.

If you don’t allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well.

These muffins can be stored in the fridge for 1 week or can be frozen for up to 3 months.

 

 

 

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