Zucchini Slice

Zucchini Slice

Zucchini Slice is a family favourite – a quick bake classic that is packed full of hidden veggies and perfect for fussy eaters.

Ingredients

  • 3 zucchinis
  • 2 carrots
  • 6 eggs
  • 1/3 cup of milk
  • 1/3 cup of plain flour
  • 2/3 cup of grated tasty cheese
  • 1 tbs of garlic – crushed
  • 1 brown onion – finely diced
  • 200g of bacon – finely sliced
  • 1/2 tsp of ground oregano
  • 1/2 tsp of dried rosemary
  • 1 tsp of mixed Italian herbs
  • Salt and pepper – to taste
  • 1 large tomato – finely sliced
  • Mixed green leaves with balsamic dressing – to serve

Method

  1. Preheat oven to 170C and line a 30x10cm baking dish with baking paper.
  2. Grate the zucchini’s and carrots into a large mixing bowl and press with paper towel to remove all excess water.
  3. Add all other ingredients to the mixing bowl, reserving 1/3 cup of grated cheese and use a balloon whisk to mix – this will help to break up any clumps and remove lumps from the flour.
  4. Pour into lined baking dish, sprinkle the top with the remaining 1/3 cup of grated cheese and arrange slices of tomato on the top of the slice.
  5. Bake in the oven for 50 minutes or until set and the top is golden.
  6. Serve with mixed green leaves.

Enjoy!

Spice Roasted Potato Wedges

15 Minute Monday – Spice Roasted Red Skin Wedges

Spice Roasted Red Skin Wedges

These Spice Roasted Red Skin Wedges as simple to make, quick to cook and delicious to eat! They are the perfect party platter to whip up for Christmas entertaining or  to take to a BBQ.

Ingredients

  • 1 packet McCain’s Red Skin Wedges
  • 1 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 1 tsp ground onion
  • 1 tsp dried ground garlic
  • 1 tsp sweet paprika
  • 1 tsp turmeric
  • 2 tsp Moroccan spice mix
  • 1/2 tsp salt
  • Spray canola oil
  • 1/2 bunch of fresh coriander – roots removed
  • 1 long red chilli
  • 1/3 cup of pine nuts
  • 200g plain Greek yoghurt
  • 2 lemons to serve – cut into cheeks

Method

  1. Preheat oven to 230°C degrees (210°C fan-forced) and line to baking trays with non-stick baking paper.
  2. Evenly divide McCain’s Red Skin Wedges among the two trays and spray with canola oil. In a small bowl combine all dried herbs and salt, mix to combine. Scatter herb mix evenly over the wedges and turn to coat. Bake for ten minutes or until golden brown.

Spice Roasted Red Skin Wedges - Progress 1

  1. Meanwhile, halve the chilli lengthways and remove seeds and membrane. Finely slice and set aside.  Heat a small pan over a medium heat and add pine nuts, cook stirring until golden.

Spice Roasted Red Skin Wedges - Progress 2

  1. Remove wedges from oven and place onto a serving platter. Top with fresh coriander sprigs, toasted pine nuts, yoghurt dollops and sliced chilli. Serve with lemon cheeks.

Enjoy xx

Apple and Boysenberry Galette

Apple and Boysenberry Galette

Light golden layers of pastry topped with slices of sweet apple and gooey home-style Boysenberry Jam makes this French-style tart a winner!

Ingredients

  • 1  sheet of puff pastry
  • 3 tbs of Anathoth Farm Boysenberry Jam
  • 2 large Pink Lady apples, peeled, thinly sliced
  • 2 tbs melted butter
  • 2 tbs caster sugar
  • Ice cream or custard, to serve

Method

  1. Preheat the oven to 180°C and line a tray with baking paper
  2. Cut the largest circle possible from the puff pastry sheet
  3. Evenly spread the jam across the pastry, place the apples, overlapping, on top of the pastry, leaving a slight boarder around the apples to allow the pastry to puff. Brush with melted butter and sprinkle with sugar.
  4. Bake for 20-25 minutes until the pastry is crisp and golden.
  5. Serve with ice cream or custard.

Enjoy!

Chilli and Garlic Kale Chips

Chilli and Garlic Kale Chips

Fancy an afternoon snack? Try these spicy kale chips – they deliver all the flavour with none of the guilt.

Ingredients

  • 1 bunch of curly kale – about 250g
  • 2 tablespoons olive oil
  • 1 tsp of sweet paprika
  • 1 tsp of dried, ground garlic
  • 1 tsp of dried, ground onion
  • 1 tsp of moroccan spice mix
  • 1/2 tsp of dried red chilli flakes
  • Freshly ground sea salt, to serve

Method

  1. Preheat oven to 180°C and line 2 large baking trays with baking paper.
  2. Trim centre stems from kale and tear into small bite size pieces.
  3. Combine olive oil and spices in a large bowl. Add kale leaves and toss to coat in oil mixture. Spread kale out in a single layer on prepared trays.
  4. Bake for 12-15 minutes, swapping trays half way through cooking time, or until leaves are crisp.
  5. Serve sprinkled with sea salt.

Enjoy!

Almond, Coconut and Raspberry Slice

Raspberry, Almond and Coconut Slice 1

I am not much of a baker. It think it’s the pressure of non-success if you don’t follow the recipe. Things might not rise or bind and then you’ll be left with a pile of sweet goop. That being said, I decided to give baking another shot over the weekend and make Raspberry, Almond and Coconut Slice. Lucky I did because it is DELICIOUS! It is tasty, moist and moreish – everything you want in slice. 

This slice is gluten free and it can be dairy free with a simple recipe tweak. Also, if raspberries aren’t your thing you’re crazy you can replace them with blueberries or choc-chips.

Ingredients

  • 1 ½ cups of almond meal
  • 1 cup of caster sugar
  • ¾ cup of desiccated coconut
  • 4 eggs
  • 2 tsp of vanilla extract
  • 150g of butter – melted and cooled (use Nutalex if you are making it dairy-free)
  • 1 cup of McCain Season’s Choice Raspberries – thawed

Method

  1. Preheat oven to 180C and line a 20m baking tin with baking paper.
  2. In a large bowl combine the almond meal, coconut and sugar; using a whisk to remove all lumps.
  3. In a medium bowl, whisk the butter, eggs and vanilla until well combined.
  4. Add the butter mixture to the almond meal mixture and stir until smooth and free from lumps.
  5. Slowly pour the mixture into the prepared tin and dot the top with McCain Season’s Choice Raspberries.
  6. Bake for 40-45 minutes or until golden and a test skewer removes clean from batter.
  7. Remove from oven and allow to cool in pan for five minutes before transferring to a wire rack to cool completely.

Enjoy!

Vanilla Cupcakes

I thought it apt to start my first recipe post with something sweet so I have included my recipe for never fail cupcakes.

I created this recipe one day when we had unexpected guests calling in and I had very little time to whip something together. These cupcakes are really tasty however they are a tad crumbly but I like them that way. Depending how quick you mix they can be ready in under half an hour, they are also so simple to make that if you have any little hands that would like to help it will be perfect.

You will notice that there were some casualties between the shot of them cooked and the shot of them iced, Mr B discovered them and decided they were too tasty to wait until they cooled.

Ingredients

Makes approximately 16.

  • 200g cubed butter at room temperature
  • 1 tsp Queen Vanilla Essence
  • 1 cup caster sugar
  • 3 free range eggs
  • 2 ½ cups self raising flour
  • ½ cup milk
  • 1 tub of Betty Crocker Vanilla Frosting – you could make your own but why bother!

Method

  1. Pre-heat oven to 180°C /160°C fan forced.
  2. Line cupcake tray with paper cases.
  3. Cream butter, vanilla and sugar.
  4. Add eggs, one at a time while mixing. The mixture will separate at this stage; don’t be alarmed this is normal.
  5. Stir in half the flour followed by half the milk and repeat. Unless the flour has large lumps in it don’t worry about shifting it, shifting flour came about as flour leaving the old mills would often be clumpy or have pieces of husk remaining. If you are using a good quality white flour simply give it a quite mix with a fork to allow extra air in.
  6. If you are using a 1/3 cup-capacity cupcake tray (this is standard size) add 2 level tablespoons of mixture.
  7. Bake for 15-17 minutes until golden.
  8. Stand cupcakes for 2 minutes in the tin, then transfer to a wire rack to cool.
  9. Ice, decorate and devour.

Enjoy!