Lj's Quick & Easy Roasted Vege and Parmesan Slice

Hungry and in a hurry?? Throw together this delicious vegetarian slice. You can add ham or bacon if you wish to.

Ingredients:

8 Free Range Eggs
1/4 Cup Skim Milk
1/2 Red Capsicum diced
2 Shallots finely sliced
8 - 10 Cherry tomatoes sliced in quarters
1 Cup of each Pumpkin & Sweet Potato roasted
1/4 cup Parmesan
2 Tbs Plain Flour

What to do:

Whisk the eggs, milk and flour and set aside. Dice the pumpkin and sweet potato into small pieces and roast in the oven at 180 until gliden and tender. Place them into the bottom
of a lined slice tin. Sprinkle with the shallots and capsicum then the Parmesan and cherry tomatoes. Bake at 180 for 25 mins or until set and golden on top. Cut into slices and serve warm. Yum yum.

Lj's Individual Vege Slice

So many left over Veges left in the fridge this week so I decided to use up what I had left and make a Vege Slice in individual muffin tins....

Ingredients:

1 Large grated Zucchini

1 Large grated Carrot

1/2 Capsicum diced

1 piece of grated Sweet Potato 

(about the size of a medium sized potato)

1/4 Small Kent Pumpkin grated

6 Free Range Eggs

250ml Extra light cream

3 Tbs Plain Flour

3 Tbs Grated Parmesan Cheese

Seas Salt and Cracked Pepper to season

Sliced tomato

Mozzarella Cheese

What to do :

Mix all ingredients together and place into Muffin Cases. Excluding the tomato and Mozzarella.

Top with a Slice of Tomato and some Mozzarella cheese.

Bake for approx 1/2 an hour in a preheated oven at 180 degrees. Serve warm or cold with Salad to make a nice meal , or have on it's own as a snack.

Roast Vege and Feta Frittata....

Mixed Roast Veg.. ( I used Zucchini, Carrot, Pumpkin, Red Onions, Garlic and Mushrooms. You can use whatever you have left in the fridge or whatever you like!) Roast off the vege until just tender in a splash of grape seed oil and place in the bottom of a pie dish that has been sprayed with cooking spray. Top with a handful of chopped reduced fat Feta and some grape or cherry tomatoes cut in half. Whisk 300ml Extra light cream with 6 free range eggs and 1/2 cup skim milk and pour into over the veges. Sprinkle a handful of light tasty cheese over the top and bake on 180 for approx 40 mins or until it is set and golden brown.. Serve with a nice garden salad and home made salad dressing.

Lj"s Vegetable Slice..

Healthy & Delicious!

Ingredients:

80g English Spinach

4 Small Zucchini grated

2 Carrots peeled and grated

2 Shallots sliced

1/2 Red Capsicum diced

Flat Leaf Parsley chopped

10 eggs

125ml Cream

1 Cup Canola Oil

2 Cups Grated Cheese

1 Cup SR Flour

Sea Salt & Cracked Pepper

Sliced Tomatoes and extra grated cheese to decorate the top

What to do:

Combine all ingredients in a bowl except the sliced tomatoes and extra cheese.

Place into 2 Round Deep Quiche dishes that have been sprayed with cooking spray. Bake in a 180 degree oven until golden.. around 35 minutes.

This makes 2 large slices.

Savoury Muffins.. yummy!

A quick and easy muffin to throw together for morning tea!

You can really add what ever savoury ingredients you like, I have just used up

what I had left in the fridge before heading out to do this weeks shopping..

Ingredients:

2 Cups SR Flour

1 Cup Grated Cheese

250g Sliced ham diced

6 Button Mushrooms sliced

1/2 Red Capsicum Sliced

2 Shallots finely sliced

Handful of chopped flat leaf parsley

Sea Salt and Cracked Pepper

150g Melted Butter

1 Cup Milk

1 Egg

What to do:

Combine all ingredients in a bowl and mix until just combined. place into lined muffin tins and bake for 25 minutes at 180 degrees. Cut in half and dollop with butter..

Yum, just delicious!!

Easy Bacon and Egg Pies!

Using Puff Pastry, cut each sheet into 4. Press into a Muffin tin greased with cooking spray.

Saute chopped onion, bacon and mushrooms and place into the bottom of the pastry. Crack in a fresh free range egg and top with half a cherry tomato, some chopped shallots and grated cheese.

Bake in a 180 degrees oven for 25 minutes or until the pasty is golden and the egg is cooked. 

You can also make a big pie in a pyrex pie dish or what you have and slice it. I find these cook a lot quicker and it is a really easy meal to throw together. When I can I make fresh pastry, but being so busy at work these days I just don't have the time :-)

Zucchini Slice W' a Twist

Thursdays are Healthy Living Lifestyle at work, we have an exercise class and then I do a cooking demonstration that is easy for my clients to cook at home and healthy! I print out a Menu for the day and the recipes I have cooked. My friend at work bought me in some fresh homegrown spinach and shallots so I decided to put a  twist on my Zucchini Slice. The Clients absolutely loved it  :-)

Ingredients:

6 Eggs
1/2 Cup Vegetable Oil
1 Large Zucchini Grated
1 Large Carrot Grated
1/2 Red Capsicum diced
3 Rashers of Bacon diced
2 Shallots diced
1/2 bunch Spinach finely sliced
1 Onion diced
1 cup SR Flour
1/2 Cup Grated Cheese
1/4 Cup Parmesan Cheese
Cherry Tomatoes to decorate the top

What to do:

In a bowl add the eggs and oil and whisk, add the flour and whisk until smooth. Set aside, Saute the bacon, onion, shallots and capsicum and then let it cool. In a large bowl add the zucchini, carrot and spinach. Add the onions etc. Mix in the egg mixture and stir until well combined. Pour into deep pyrex dish. Top with the cheeses and halved cherry tomatoes. Bake in a 180 degrees oven for approx 40 minutes until set and golden on top.

Pumpkin and Bacon Slice

Ingredients:

500g Kent or Butternut pumpkin boiled and mashed (let it cool)
350g Bacon diced
8 Shallots sliced
2 Garlic Cloves finely chopped
60 Grams of Butter
1/2 Cup Flour
1 1/2 Cups of Skim Milk (Use full cream if you the like)
6 Eggs


What to do:

Saute the bacon, shallots and garlic until the shallots are soft. Add the butter and melt, then add the flour and stir until well combined. Add the pumpkin and the milk and mix in well. Let it boil and thicken. (The same as you would making homemade white sauce) Let it cool and stir in the whisked eggs. Pour into an oven proof slice tray or pie dish. Cook in a preheated 180 degrees oven for approx 45 or set in the centre and golden on top. Serve warm with veges or lovely cold with salad.

Cheese & Bacon Croquetts

Ingredients..

4 Rashers of Bacon trimmed and diced

2 Cups cold mashed potato

1 Egg Yolk

1 Onion finely diced

1 Garlic clove crushed

3/4 cup Plain flour

40g Mozarella cheese

1 1/2 Cup of homemade breadcrumbs

1 Egg

1/4 Cup milk

What to do..

Cook the bacon, onion and garlic until the bacon is crispy. Combine with the mashed potato, egg yolk and 1/4 of a cup of the plain flour into a bowl. Roll the mixture into balls using a teaspoon. Push a cube of cheese into the centre and mould the mixture around it. Whisk the milk and egg. Coat the balls in the remaining flour, dip into the egg mix and coat with the breadcrumbs. Deep or shallow fry until golden.

Home made Pizza.. you will never order pizza again!

Last night we decided on Pizza and I made my own pizza bases. I found this recipe ages ago and wrote it in my hand written cookbook.. I can't remember where I got it lol.. But it is definately the best recipe I have ever used for pizza bases.  

Ingredients:

1 1/2 cups warm water

2 tsp  dried yeast

Pinch of caster sugar

4 cups plain flour

1 tsp salt

1/4 cup olive oil

What to do..

Mix the yeast and sugar with the water and let it sit until foamy. Place the flour into your mixer with the dough hook attachment. Slowly pour in the yeast mixture and combine and then add the olive oil. Mix on low until a dough forms and becomes smooth and elastic. You can do this by hand if you don't have a mixer. Use a flat bladed knife to mix the ingredients and then knead on a floured bench for around 10 minutes.

Brush a large bowl with olive oil and place the dough in the centre. Cover with gladwrap and let it sit until the dough doubles in size.

Divide the dough into 3 and roll out to whatever thickness you like your base. I rolled mine thin as it will rise  a bit while cooking. Top with pizza sauce (I make my own with dried Italian herbs and Tomato Paste, or you can buy from the supermarket) Throw on your fave toppings (tonight I have used  cooked chicken breast, bacon, onion, mushroom and finely sliced shaved ham) and cheese and bake until golden. So easy the kids could make it! And so much nicer than any shop bought pizza I have ever tasted.

Lj's Asian Inspired Chicken Noodle Sausage Rolls

Ingredients...

600g Chicken Thigh Fillets trimmed of the fat

250g Sweet corn ( I used tinned this time but usually use a fresh cob and cut the kernals off with a knife)

1 lge Garlic Clove

2 Teas Sesame Oil

1 egg beaten

6 Sheets Frozen Puff Pastry

2 Tbs Sweet Chilli Sauce - Extra to serve

125G Rice Vermicelli Rice Noodles ( I use Pandaroo but any brand is fine)

What to do ...

Preheat the oven to 200 degrees. Place the noodles in a large bowl and cover with boiling water. Let stand for 5 mins and then rinse, drain and chop. I use scissors to chop it up roughly. Trim the chicken and roughly chop and throw into the food processor. Add the corn, coriander, garlic and sweet chilli and process until finely chopped. If you don't have a food processor you can substitute the chicken thighs for chicken mince and finely chop the other ingredients. Stir in the rice noodles. Cut the pastry sheets in half. Brush the edges with the egg and spoon the filling into the centre. Roll so that it is enclosed and sealed. I cut into 6 small sausage rolls, but you can make them bigger if you like. Place onto a baking paper lined tray and use a pastry brush to brush the tops with the egg. You can sprinkle with sesame seeds if you wish. bake for 25 mins or until the pastry is golden. Serve with sweet chilli dipping sauce!!! ENJOY!!