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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

Method

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)

Enjoy!

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