Archive for August, 2019

Veggie bake

I whizzed these all through the food processor with the grating function.

3 potatoes

1 sweet potato

3 zucchini

2 small onions or 1/2 large onion

The fold through –

4 eggs

2 cups self raising flour

1/4 cup vegetable oil

2 finely chopped spring onions

Handful of fresh mint

Salt and pepper

Pour into a baking tray lined with baking paper.

Bake at 160c in a fan forced oven until cooked through and golden brown on top.

Leave to cool for at least 20 mins before cutting.

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1 zucchini – grated

1 head of broccoli / small florets and finely sliced stalks

3 serves of pasta (shells or spirals or macaroni)

125g Philadelphia cheese – from the block, cubed

4 tablespoons shredded Parmesan

185g tin of tuna – drained

200ml sour cream (I used sour lite cream)

1/2 cup ‘pizza cheese’ or 1/4 cup tasty + 1/4 cup mozzarella

1/3 cup cornflake crumbs

Salt and pepper

*optional – 1 or 2 finely sliced spring onion

*you could add a bag of frozen spinach or peas

*you could use bacon as an alternative to tuna


Preheat oven to 160c fan forced

Boil the pasta according to the instructions on the packet in plenty of salty water

3 mins before the end of cooking, add the broccoli

Drain the parsley and broccoli

In a large bowl/pot/dish – mix the pasta, broccoli, zucchini, cream cheese, sour cream, pepper, Parmesan, tuna (and optional spring onion)

Top with the ‘pizza cheese’ and cornflake crumbs

Bake until golden (approx 30-40mins)


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