Ham and Veggie Slice

Ham and Veggie Frittata

Ham and Veggie Slice

Frittata’s are an Italian-style omelette packed with a variety of ingredients; creations can include asparagus and goats cheese, feta and tomato, or potato, thyme and brie. Frittata’s are quick and easy to make, they can be healthy, with loads of veggies, or decadent delights, that are perfect for entertaining when cut into bite-sized cubes.

This delicious frittata recipe is packed with veggies, ham and cheddar cheese making it a healthy and fun lunch box classic kids and alike adults will love. It’s perfect for weekend picnics or to whip up with a side salad for weeknight delights.

Ingredients

  • 7 eggs
  • 200g of diced ham
  • 2 cups of McCain Pea, Corn and Carrot mix
  • 1 punnet of cherry tomatoes – halved
  • 1/3 cup of milk
  • 1/3 cup of plain flour
  • 2/3 cup of tasty cheese
  • 1 tbs of garlic – crushed
  • 1 brown onion – finely diced
  • ½ tsp of dried oregano
  • ½ tsp of dried rosemary
  • ½ tsp of dried Italian herbs
  • 100g of Danish feta cheese – cubed

Ham and Veggie Slice

Method

  1. Preheat a fan-forced oven to 180C and line a 30x10cm baking dish with baking paper.
  2. Place eggs, ham, McCain Pea, Corn and Carrot mix, milk, sifted flour, tasty cheese, garlic, onion and herbs in a large mixing bowl and mix well with a balloon whisk to combine.
  3. TIP: A balloon whisk will help to break up any lumps in the mixture and ensure all ingredients are well combined.
  4. Pour mixture into baking dish, dot with feta cubes and arrange tomato on top. Bake for 50 minutes or until set, and firm to touch.

Enjoy!

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!

Double Chocolate and Salted Caramel Shortbread Slice

I am a firm believer that there can never be too much chocolate, caramel or nuts in a slice and FINALLY I have found the perfect recipe. This Double Chocolate and Salted Caramel Shortbread Slice is so, so tasty.

It is relatively easy to make, if you don’t mind some mindless stirring and little hands will love to dip their fingers into condensed milk help you make it and pipe on the white chocolate icing at the end. The salt from the nuts sets off the sweetness of the caramel and chocolate… like I said, HEAVEN.

Ingredients

  • 150g butter, softened
  • ½  cup of firmly packed brown sugar
  • 1 egg yolk
  • 1 cup plain flour
  • 1/3 cup self-raising flour
  • 395g can sweetened condensed milk
  • 2 tablespoons golden syrup
  • ¾ cup salted chopped mixed nuts – you can use unsalted if you prefer
  • 200g milk chocolate, chopped
  • 2 tps vegetable oil
  • 50g white chocolate, melted

Method

  1. Preheat oven to 140°C. Grease a 3cm deep, 20cm x 30cm pan and line with baking paper.
  2. Using an electric mixer, beat 120g butter, sugar and yolk until pale and creamy.
  3. Stir in flours until combined. Press mixture evenly over base of prepared pan.
  4. Bake for 20 minutes or until golden and leave to cool. It is important that you leave it to cool or everything you try and put on top will melt, which isn’t quite as awesome as you think it would be.
  5. Meanwhile, place condensed milk, golden syrup and remaining butter in small aucepan over medium-low heat. Cook, stirring, for 15 minutes or until mixture is golden brown.
  6. Pour caramel over biscuit base. Smooth top. Sprinkle with nuts and carefully press into caramel. Bake for 10 minutes.
  7. Place milk chocolate and oil in a small saucepan over low heat. Cook, stirring, for 5 minutes or until smooth. Pour chocolate mixture over caramel layer. Refrigerate for 2 hours minimum.
  8. Remove slice from pan. Spoon melted white chocolate into a snap-lock bag. Snip off 1 corner. Pipe white chocolate over milk chocolate. Set aside for 20 minutes or until set.
  9. Trim edges and cut into delicious chunks. I prefer to make them uneven as I think it gives it a more rustic look and feel.

Enjoy!