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Corn And Bacon Bread

Corn And Bacon Bread


I love corn bread slightly toasted with avocado, bacon and sour cream on it, it is so good. This is my go to corn bread recipe, the whole family will love it, I also make muffins with this recipe as well.

Ingredients

  • Onion 1
  • Garlic clove crushed 1
  • Bacon rashes fat trimmed 4
  • Zucchini grated 1
  • Corn kernels 1 cup
  • tasty cheese grated 1/2 cup
  • Self raising flour 1/3 cup
  • Eggs 5
  • Olive oil 1 tablespoon
  • salt and pepper to taste.

Method

  1. Preheat oven to 190 degrees
  2. Line a 10cm x 21cm loaf tin with baking paper.
  3. Heat oil in a frying pan on medium heat and cook bacon pieces and onion until starts to brown.
  4. Transfer to bowl and add all other ingredients and mix well.
  5. Pour mixture into loaf tin and bake for approx 50 - 55 minutes until top is golden colour.
  6. Slice and pop into lunch box, perfect with some cherry tomato's and cucumber.

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Cauliflower Gems

Cauliflower Gems

I don't know about you but my kids love potato gems and to be honest so do I. These are a healthier take on the traditional gems and a lot lower in carbs. They are always a hit in our house!

Ingredients

  • Cauliflower head and leaves removed 1

  • Greek yogurt 1/3 cup

  • Garlic cloves minced 2

  • Cheddar cheese grated 1/2 cup

  • Eggs 2

  • Egg whites 2

  • Salt pinch

  • Pepper pinch

  • 1 cup bread crumbs or rice crumbs blitzed fine < optional

Method

  1. Preheat oven to 200 degrees

  2. Boil or steam cauliflower until soft and tender, drain any liquid and transfer to a food processor. Make sure all liquid is drained otherwise your mixture will be to moist.

  3. Add garlic salt and pepper and blend until smooth.

  4. Transfer to a large bowl and add yogurt whole eggs (not egg whites) and cheese and mix through well.

  5. In another bowl beat egg whites until stiff and gently fold through the mix.

  6. Add bread crumbs and gently form into the shapes you like.

  7. Transfer mixture to a line tray.

  8. Cook for 20 - 25 mins until golden brown.

  9. Once cooked serve warm or let cool and store in sealed container in fridge for lunches.

  10. Freezable for up to 4 weeks.

 

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Hidden Veggie Weet – Bix Balls

Hidden Veggie Weet – Bix Balls

These Hidden Veggie Balls are almost like big nuggets, kids love them and you can be creative and hide whatever veggies you like in them. I have also added both chicken and tuna in them in the past yum!

Ingredients

  • 1/2 grated zucchini
  • 1 Cup mashed sweet potato
  • 1 Grated carrot
  • 1/2 Diced onion
  • 1 Cup uncooked cauliflower blitzed to a fine crumb.
  • 1 Clove Garlic cloves minced
  • 1/2 Cup parmesan cheese grated
  • 3 Cups of blitzed Weet - Bix
  • 1 cup Plain flour, Gluten free
  • 2 Eggs
  • Good pinch of salt and pepper
  • Butter or olive oil to cook

  Method

  1. Add all veggies to a bowl and mix well along with salt and pepper.
  2. In another bowl add he parmesan and Weet - Bix crumbs and set aside.
  3. In another bowl add the flour and set aside.
  4. Whisk the eggs.
  5. Roll veggies into 2 inch balls, roll in flour then dip in egg and then roll in parmesan mix.
  6. Repeat until all mixture is used up.
  7. Add oil to frying pan and heat on high.
  8. Pop the balls in the frying pan and turn as they cook, you want a really golden crispy outside.
  9. Pop on paper towel on a plate to drain any excess oil.
  10. For extra thick crunchy coat, repeat the coating twice.

Makes approx 10 large or 20 small balls.

 

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Lunch Box Honey And Oat Bars

Lunch Box Honey And Oat Bars

These Honey Oat Bars are so good, perfect for morning or afternoon tea yum!

I make these for lunch box treats as well, I replace the sugar with an overripe mashed banana and the honey with rice malt syrup for a healthier option.

Ingredients

  • 170 grams Butter melted
  • 1/2 cup Raw Sugar or coconut sugar
  • 1 tablespoon Honey
  • 1/2 cup Coconut
  • 1 1/2 cup Self raising flour
  • 1 cup Sultanas
  • 1 cup Rolled oats

Method

  1. Combine all ingredients in a bowl until well mixed.
  2. Place in a 22 cm tray lined with baking paper.
  3. Press mixture into tray evenly.
  4. Bake on 180 degrees for 15- 20 mins until slightly golden.
  5. Once cooled cut into slices.
  6. Enjoy!

Makes 12

Do you have a favorite family recipe you would like to share? We would love to hear from you!

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Chicken And Haloumi Patties

Chicken And Haloumi Patties

Who doesn't love Haloumi and what better way to eat it then in a Pattie. I make these for my husband to take to work, I make a batch and freeze them in bags of three and he grabs a bag out as he needs them. They are really delicious and you can also hide extra veggies in them.

Ingredients

  • 200 grams of Haloumi grated
  • 500 grams of chicken mince
  • 1 egg beaten
  • 1 cup bread crumbs ( use gluten free crumbs if wanting gluten free)
  • Olive oil to cook with.
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

  1. Place all ingredients into a large mixing bowl and combine well.
  2. Roll into approx 1 1/2 inch balls and pop on a tray or plate. If you are not going to be cooking them straight away pop them in the fridge .
  3. Heat oil in frying pan until hot and balls, press down gently on each ball to make a Pattie.
  4. Cook on high for approx 2 minutes and then turn over continue to cook on high for another 2 minutes and then reduce heat so that they cook through without burning. The patties may stick slightly due to the cheese just gently lift them and turn over.
  5. Once cooked place on paper towel on a plate to drain any excess oil.
  6. Serve with your favourite side or eat on their own yum!

Makes 10

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Healthy Hidden Veggie Smoothie

Healthy Hidden Veggie Smoothie

The thing I love about this Healthy hidden veggie smoothie is that I can actually hide cauliflower in it without the kids knowing. < genius!

The trick is to make sure the cauliflower is blended to a really fine dust, I use a Thermomix or Nutri - Bullet, then I add the coconut milk and blend well, your little ones will never know that this super smoothie has a hidden veggie in it!

 

Ingredients

  • 250 mills coconut milk
  • 1/2 cup cauliflower
  • 1 cup frozen strawberries
  • 1 frozen banana
  • 4 drops liquid stevia
  • shredded coconut to garnish

  Method

  1. Pop the cauliflower into a blender and blitz until a fine sand texture.
  2. Add coconut milk and blend for 1 minute.
  3. Add the rest of the ingredients and blend for a further minute, you want to make sure there is no grainy texture.
  4. Pour into glasses and enjoy!

Serves 2

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Gluten Free Berry Green Smoothie

Gluten Free Berry Green  Smoothie

This Gluten Free Berry Green Smoothie is a great go to drink not only for breakfast but also good for when those 3pm sugar cravings come around. Perfect for kids afternoon tea, it is sweet and I tell my little ones it is an Oscar The Grouch shake < works every time.

Healthy, delicious and quick to make yum!

 

Ingredients:

1 cup chopped kale

1 cup baby spinach leaves

1 banana roughly chopped

3 large frozen strawberries chopped

½ cup frozen blueberries

1 cup coconut water

 

Instructions:

Place the Spinach leaves, kale and coconut water in a blender and blitx until smooth.

Add other ingredients and blend for a further minute until smooth and creamy.

Pour into a tall glass and enjoy!

Serves: 1

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Hidden Veggie Mac And Cheese

Hidden Veggie Mac And Cheese

Let's face it kids can sniff out the smallest veggie before it hits the kitchen table < super powers! This Hidden Veggie Mac And Cheese can make the fussiest of eaters consume veggies without even knowing it.

The best part is that it has 5 veggies in it and is kid approved, the whole family loves it when I make it and you can adapt it with whatever veggies you have in the fridge, just remember to blitz them well so no one sees ha!

Ingredients
• 1 Packet of macaroni
• 2 cups mashed pumpkin
• 1 cup mashed sweet potato
• 1  carrot
• 1/2  zucchini
• 1 litre of milk
• 60 grams of butter
• 1 onion
• 250 grams of cheddar cheese
• Pinch of salt and pepper

 

Method
1. Preheat oven to 180 degrees
2. Add butter and onion to a large saucepan.
3. Cook on high until onions are transparent and cooked through.
4. Blitz all veggies in a food processor until smooth.
5. Add milk and macaroni and stir until it boils.
6. Add the pumpkin, sweet potato, zuchini and carrot and stir through.
7. Reduce heat and simmer for 15 minutes, until pasta is cooked through.
8. Add 200 grams of the cheese and stir through until it's melted
9. Pop the Mac and Cheese into a oven proof dish and sprinkle with remaining cheese.
10. Place in the oven for 8 minutes until the top forms a golden crust. (skip this step if you don't like a crunchy top)
11. Serve and enjoy!

Serves 4

Tip: Use Spaghetti and you have a vegetarian pasta dish!

 

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Hidden Veggies Tuna Patties

Hidden Veggies Tuna Patties

These Hidden Veggies are my go to mid week meal, they are super tasty and you can pretty much use whatever you have in the fridge.

You can add more Tuna, I find that my kids don't eat them if they have to much tuna in them, if you do add more tuna use less tin tomato's. You can change these up by using left over chicken instead of tuna, and add your favorite herbs and spices yum!

Ingredients

6 Potato's boiled and mashed

8 Weet - Bix crushed fine

150 grams Tuna

1 Egg

1 1/2 cup crushes tin tomato's

1 celery stick finely diced

1 Carrot grated

1 onion finely diced

1/2 zucchini grated

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Vegetta

Oil for frying

  

Method

Add all ingredients except the Weet - Bix to a mixing bowl and combine well.

Place the Weet - Bix crumbs in a separate large bowl.

Roll mixture into approx 11/2 inch balls and coat in the Weet - Bix crumbs.

Heat oil in frying pan and place balls in, gently flatten with the back of a spatula to form a patty shape,

Cook for approx 2 mins each side and set aside on a plate lined with paper towel to drain any excess oil.

Makes 12


 


 

 

       

 

 

       

 

 

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Curried Beef and veggie patties

Curried Beef and veggie patties

These are a great Pattie to whip up in advance as they freeze well and make easy mid week meals. You can adjust the curry flavour to your tastes or even experiment with your favourite spices.

Ingredients

500 g beef mince

1 tsp sea salt

1 tsp black pepper

1/2 cup tomato sauce

1 cup sweet potato blitzed fine so it cooks through in the pan easily.

1 carrot blitzed fine

1 egg beaten

1 clove garlic minced

1 onion large chopped fine

1 cup bread crumbs

1 tbs curry powder

2 tbs oil for frying

 

 Method

Add the sauce, curry powder, egg, garlic, salt and pepper to a large bowl and mix well.

Add the mince, bread crumbs and veggies and combine well.

Roll into approx 2 inch balls and pop on  a plate.

Heat a large frying pan on high and add oil, once oil is hot start adding the balls pressing down slightly on them to form Pattie shapes.

Brown on one side then turn over and reduce heat to medium and proceed to cook for a few minutes until cooked through.

Once cooked serve with your favourite side or let cool and freeze in portions ready for lunches and dinners.

Makes approx 12

 

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Gluten Free Apple And Pork Rissoles

Gluten Free Apple And Pork Rissoles

These Gluten free chicken Curry Rissoles are a perfect cook ahead meal, I make them in bulk and then freeze them into separate containers for easy pull out meals or lunches. If you don't have Gluten free rice crumbs, bread crumbs will work the same but they won't be gluten free.

Ingredients

500 grams Pork mince

1 carrot grated fine

1 Apple grated fine,I used granny smith.

2/3 cup of Rice crumbs < we use Casalare premium gluten free.

1 Onion diced fine

sprig of parsley finely chopped should be approx 2 tablespoons.

1 egg beaten

Good pinch of salt and pepper

Olive oil to cook in

 

Method

Add the onion, pork mince, carrot, apple, parsley and rice crumbs to a bowl and combine well.

Add the, salt, pepper to the beaten egg and mix well.

Pour the egg into the pork mixture and  combine well.

Heat a large frying pan on high and add oil.

Once really hot add approx 2 inch balls to the pan and press slightly to form a Pattie shape.

Let cook until golden and crispy then turn over reduce heat to medium for another 2 minutes.

Reduce heat to low and let them cook through, making sure the middle is cooked but still juicy, if you over cook them they will dry out.

Once cooked let rest on paper towel to remove any excess oil.

Enjoy!

Tip:  you can hide any veggies you like in these, mashed pumpkin corn etc. Just adjust rice crumbs accordingly.  You can also substitute the egg for your favourite sauce.

 

 

 

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Hidden Veggie Pasties

Hidden Veggie Pasties

These make nice big pasties for a main meal, you can use the same mixture to make smaller ones which are great for entertaining and kids parties. You can hide whatever veggies you like inside them just make sure the mixture is not to wet when assembling.


Ingredients

500 grams Beef mince, chicken mince is also good.

1 onion diced fine

1/2 cup peas

1/2 cup corn kernels

1 carrot grated fine

1/2 cup broccoli heads diced really fine (really fine so kids can't see ha!)

1 large potato diced into approx half cm pieces, you want it nice and fine

 1 garlic clove crushed

 1/4 cup tomato sauce

salt and pepper to taste

1 egg beaten

4 sheets puff pastry, short crust works fine as well.

 

Method:

Preheat oven to 220C

Line a tray with baking paper

Add all ingredients except the egg and pastry to a large bowl and mix well.

Thaw out 4 sheets of pastry and place mixture into the middle of the sheet.

Roll pastry so that all edges are closed, brush with egg to seal.

Brush with more egg on top so that pastry goes a golden colour when cooking.

Gently prick a few times with a fork to allow steam out as they cook.

Cook for approx 20 minutes until the outsides are golden brown in colour.

Serve with your favourite sauce, on their own or with more veggies.


 

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Egg And Refined Sugar Free Chocolate Muffins

Egg And Refined Sugar Free Chocolate Muffins

These muffins are egg and refined sugar free, they are very moist and kids love them!

Ingredients

1 Banana

400 grams of butter beans drained and rinsed well

3 Tablespoons of coconut oil

4 tablespoons of almond milk

1/2 cup Cocoa We use Loving Earth 1 teaspoon vanilla extract

150 grams Self raising flour

3/4 cup coconut sugar we use global organics, you can use brown sugar but they wont be refined sugar free.  

Method

Preheat oven to 160 degrees.

Place 12 cupcake shells in a muffin tray.

Place butter beans, coconut oil, almond milk, banana and vanilla extract into a blender and blitz until smooth.

Add mixture to the bowl along with all other ingredients and mix well.

Add approx 2 tablespoons of mixture to each cupcake case.

Pop in the oven for 20 minutes and cook until they slightly spring back in the middle of cupcakes.

These have a moist soft consistency and are really yummy.

makes 12 

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Quick And Easy Beef Stroganoff Pasta

Quick And Easy Beef Stroganoff Pasta

After the birth of my first child a good friend bought a meal over to our house and it was this delicious Beef Stroganoff pasta. The flavours are delicious and I thought for sure it would be some technical recipe, my friend assured me it is was very easy to make. Since then I make this regularly, I also make double batches and freeze half for another time, I have used it in tarcos, tortillas with rice and in a Sheppard's pie. It is a really versatile recipe and great for us mums!

Ingredients

  • 500 grams Beef mince
  • 2 onions peeled and diced
  • 1 tablespoon sweet paprika
  • 2 cups mushrooms diced fine ( I dice mine small so the kids dont see them)
  • 2 cups Beef stock
  • 300 mils sour cream
  • 2 cloves garlic crushed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup tomato paste
  • 1 tablespoon brown sugar optional
  • 1 packet of your favourite pasta we used Parppadelle

Method

  1. Heat oil in frying pan and add the mince.
  2. Once mince is brown add the onions, garlic, salt, pepper, and sugar and stir through.
  3. Once the onion has softened a little add the tomato paste and beef stock and let simmer on low for 15 minutes.
  4. Boil your pasta while mince is simmering and drain.
  5. Turn off heat add in sour cream to mince and mix through.
  6. Stir through pasta and serve with parley or your favourite hers and parmesan.
  7. Can be frozen up to 8 weeks.

Serves 6   

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5 Recipe Tips That Will Have You Eating Healthier!

5 Recipe Tips That Will Have You Eating Healthier!

Eating healthy doesn’t have to be difficult. These healthy eating tricks are a great way to eat healthier without even realising it. A few substitutions and a little planning ahead can completely change the way you eat, for the better. Turn fruit into healthy crisps Turn fruit into crisps like these pear crisps from Charlottes Lively Kitchen. This works well with fruits like pears and apples, or even root vegetables like carrots, sweet potato and beetroot. 1  

Make noddles from zucchini Instead of using noodles or pasta, make noodles (or zoodles) from zucchini using a spiraliser, like these stir fry zucchini noodles from Diet Hood. You could also try spirilising vegetables like carrot or sweet potato. 2

Use your slow cooker to make bulk batches of soup We all have those nights when we don’t feel like cooking. Rather than head out for takeaway, use your slow cooker to make healthy soup like this slow cooker butternut squash soup from Gimme Some Oven and freeze in individual portions. Then you always have a healthy dinner in hand for those busy nights. 3

Turn apple slices into donuts Cut a big apple into slices, spread with peanut butter or cream cheese and sprinkle with your favourite topping to decorate, just like these donut apples from Babble. The are so much healthier than donuts, but just as much fun. 4

Swap a burger bun for lettuce Next time you make burgers, swap the bread burger buns for lettuce leaves, just like these lettuce burgers from I Quit Sugar. You can also try this healthy trick to substitute other foods like flour wraps or taco shells. 5

Enjoy!

 

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Chicken Corn And Noodle Soup!

Chicken Corn And Noodle Soup!

It is freezing here in Melbourne at the moment and what better way to warm up then with a nice hot bowl of soup. I love making this Chicken corn and noodle soup as I know the kids will eat it without arguing

I use the recipe from Mrs Meal Planner and it always turns out lovely.

Ingredients:

  • 1 kg of chicken drumsticks,
  • 1 diced onion
  • 2 packets if Maggie noodles
  • 1 can of creamed corn
  • 1 can of corn kernels
  • 1 can of cream of chicken soup,
  • 2 teaspoons of curry powder
  • shallots to garnish - optional.

Method:

Fill a large pot with boiling water and add drumsticks.

Simmer on low for 3 hours.

While the stock is simmering, throw the diced onion with some olive oil into a pan and cook until clear.

Take the drumsticks out of the stock and strip the chicken off the bones, put this chicken back into the stock.

Empty the corn kernels, the creamed corn and the cream of chicken soup into the stock.

Add the cooked onion. Break the noodles up and throw in the stock.

Add two teaspoons of curry powder.

Let the soup simmer for another half hour before serving.

Serves 4 - 6

 

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Kid Friendly Muffins

Kid Friendly Muffins

 

How many Mum’s out there have fussy eaters or Kids who are simply too ‘busy playing’ to eat or are just going through one of their “Oh I will only eat this for the next 6 weeks phase?” Well that’s my Little Gremlin. Fruit, cheese and the favourite….tomatoes are the flavour of the month. Which is fine, but I like to offer a bit of variety in the Kids diet….how can they eat the same thing day in day out and still love it? It boggles me!

 

It got me thinking, what can I make him that is nutritious, wholesome and tasty? A MUFFIN! What kid doesn’t eat muffins? So I had a look at what was in the fridge and whipped these savoury muffins up in less than 10 mins.

 

What you’ll need:

 

2 cups – self raising flour, sifted

 

80gms – melted butter, cooled

 

1 egg

 

1 cup milk

 

½ cup continental parsley

 

2 Sausages or meat of your choice

 

1 cup – finely chopped spinach

 

1 spring onion

 

200gms – Feta cheese, I used Danish Feta

 

8 cherry tomatoes, roughly chopped

 

10 Kalamata olives, sliced

 

Sprinkle of pepper to taste

 

 

 

How to do it:

 

Preheat the oven to 200C (fan forced) and prep a 12 muffin tray with light cooking spray.

 

Sift flour into a big bowl. In a separate bowl combine; parsley, spinach, spring onion, fetta, tomatoes, olives and pepper, mix until combined. Once combined fold the mixture through the flour.

 

Add butter, egg and milk and fold in until just combine. (The trick with muffins is not to over mix).

 

Once the mixture has come together, simply spoon the mixture into muffin tin. I like my muffins top heavy so I filled them up to the top of the tin haha. You could sprinkle some more feta on top if you liked before putting them in the oven.

 

Then bake for 15-20mins (depending on your oven) until nice and golden on top.

 

Let them cool in the tin for 10 minutes before you remove them to the wire rack.

 

They’re great fresh out the oven (obviously once cooled slightly), or as a snack the next day, eaten cold or heated up. They’re a nice healthy snack the kids will enjoy and you know exactly what’s in them.

 

And remember these can be adapted to whatever suits your little ones tastes – or yours! Believe me you will be munching on them too!

 

What’s flavour of the month at your place?

 

 

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Easy zucchini slice

Easy zucchini slice

 

 

This slice is great for making ahead for easy lunch and dinners, serve with  a side salad or veggies or eat on its own delicious. You can also add other hidden veggies or even shredded chicken if you like to change it up.

 

Ingredients

 

5 eggs

 

2 carrots grated

 

2 zucchinis grated

 

1 onion diced fine

 

200 grams bacon diced fine

 

1 1/2 cups self raising flour

 

1 cup grated cheese

 

1/4 cup vegetable oil or oil of your choice

 

Salt and pepper to taste

 

Method

 

Preheat oven to 180C

 

Line a tray with baking paper, you can use a slice tin or a round cake tin, we used a 25cm round tin for this recipe. a 22cm slice tray also works well.

 

Place the eggs flour an doil in a bowl and bmix until smooth batter.

 

Add all other ingredients into a bowl and mix well.

 

Pour mixture into tin and spread out evenly.

 

Cook for 30 mins until the top is golden in colour.

 

Eat warm or cool.

 

Serves  6

 

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Left Over Roast Veggie Salad

Left Over Roast Veggie Salad

 

This salad is great for when you have left over roast veggies and you don't want them to go to waste> Often their isn't enough veggies left over to feed the whole family for another night so I like to add to them and turn into this salad.

 

Ingredients

 

Left over roast veggies, whatever you have will work we used:

 

Left over roast pumpkin

 

Left Over roast sweet potato

 

Small amount Left Over roast Potato

 

We then added:

 

1/2 red capsicum diced

 

1 onion diced

 

3 cups baby spinach

 

1 carrot cut into 2 cm pieces

 

1 teaspoon Vegetta

 

Pinch pepper

 

1 tablespoon olive oil

 

2 cloves crushed garlic

 

 

 

Method:

 

Preheat oven to 180C

 

Line a tray with baking paper

 

Place the capsicum garlic, onion, carrot and olive oil in a bowl along with the Vegetta and pepper and coat well.

 

Place the mixture on the tray and spread out evenly.

 

Pop in the oven for approx 15  20 minutes, until veggies start to brown slightly.

 

In the mean time heat your left over veggies in the microwave for 1 minute and pop into a bowl.

 

Add the baked veggies to the roast mix and stir through, use the oil to coat the veggies.

 

Line a serving tray with baby spinach and pop the roast mixture on the top.

 

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Easy Cheesy Garlic Loaf

Easy Cheesy Garlic Loaf

 

I usually get disappointed when I buy a garlic or cheesy garlic bread and it’s far from garlicky and cheesy! Very annoying given that when I am craving it…I am CRAVING IT! So to avoid disappointment I make my own. The best thing about this recipe is that you can adapt it to you taste and be quite creative. This is how easy it is!

 

You will need:

 

1 x Cob Loaf Or whatever loaf is your favourite
Butter
Fresh crushed Garlic
Cheese
and spring onions or parsley

 

Note: Use as little or as much of the ingredients as you like.  

 

Method:

 

– Preheat a fan forced oven to 200c.

 

– Melt the butter and garlic together so it’s pourable. Keep cheese and spring onions aside for now.

 

– Cut bread diagonally into 2 cm slices to within 1/2 cm from the bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread and sprinkle the spring onions over the top. Like the picture below.

 

– Wrap the cob in foil or you can simply bake it on some baking paper for 10mins. May need a little longer however, just keep an eye on it if you’re not using the foil method. You don’t want it burning.

 

Then you’re done! Let it cool a little and serve.

 

This Cheesy Garlic Loaf is great for parties both for kids and adult dinners, snacks. Use your imagination and create whatever you like. Try adding in some ham or bacon pieces, chives, herbs corn or try difference cheeses such as feta or parmesan….the list is endless.

 

What’s your favourite combination? Are you a Cheesy Garlic or Cheesy Herb person?

 

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