MAKES 36
INGREDIENTS
500g chicken thigh or breast fillet, pulverised in the food processor
1 clove garlic, crushed
1 medium brown onion, grated
1 medium carrot, grated
1 medium zucchini, grated
1 cob of corn, kernels cut off the cob
1 egg, beaten lightly
1/3 cup stale breadcrumbs or almond meal
1 tablespoon tomato paste
3 sheets ready rolled puff-pastry
1 egg, beaten lightly, extra
METHOD
1. Preheat oven to 180°. Line baking trays with baking paper.
2. Combine mince, garlic, onion, carrot, beans, corn, egg, breadcrumbs and sauce in large bowl.
3. Cut pastry sheets in half lengthways. Place equal amounts of chicken mixture lengthways along centre of each pastry piece; roll each pastry piece, from one wide edge, to enclose filling. Cut each roll in six pieces.
4. Place, seam side down, on trays, brush with extra egg. Bake uncovered for about 30 minutes or until lightly browned and cooked through.
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Muckamoley (Grant)
1 ripe Avocado
1/2 teaspoon crushed garlic
Sweet Chilli Sauce to tast (I use about 1 teaspoon)
1 tblsp lemon juice
Peel and mash avocado, add remaining ingredients and mix well. Serve with nachos, tortillas, taco etc. My three year old loves it but can’t pronouce guacamole, so muckamoley it will always be for me!
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Hidden Vegie Fritters (Monique)
All you need it loads of yummy vegies all grated if you can, can of corn, cup of grated cheese and pancake shake mix. mix it all up and using a dessert spoon shallow fry or deepfry little balls until brown. A great treat for lunches thats packed full of vegies,for a healthy alt. you can also cook spoons on nonstick pan.
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Magic Muffins (Kristina)Ingredients
2 1/2 cups self raising flour
1medium carrot, grated
1medium zucchini, grated
2 small cans of corn kernels drained
1 cup grated tasty cheese
2 eggs
1 cup milk
125g butter, melted and cooled
PRocess
1- preheat oven to 200C or 180C fan
Brush 12 large muffin cups lightly with oil.
Sift flour into a large bowl and add carrot, zucchini, corn and cheese. Stir to combine and make a well in centre
2- Whick eggs, milk and butter in a jug. Add to bowl and fold until just combined. Do not overbeat
3- spoon mixture into prepared tins. Bake for 20 mins until risen and golden brown. leave to cool in tin for 5 mins, then move to cooling rack.
For the smaller appetite I also use patty tins, beautiful with a lite cream cheese spread or butter on them when they are still warm.
MAgic as they sneak the veges in and kids think they are getting cupcakes :)
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Keesh - The No-Fuss No-Base Versatile Quiche (Elle)
Easy to make – Serves Family of 2 Adults & 2 childrenPreparation time – approx. 10-15 minutes;
Cooking Time – Allow 1 ½ – 1 ¾ hrs cooking time
Utensils:
• Food Processor or Blender (See notes* if you don’t have one)
• Large Mixing bowl & Mixing spoon
• Quiche Pan/Cake Tin(s)/ Oven Proof Baking Dish
Ingredients:
• 1 pkt SAO biscuits (or any dry cracker biscuits 0 great way to use up those that are not past their use-by, but are getting a bit stale)
• 2-3 cups Left over veges (cooked or raw) – eg. Carrot, potato, broccoli, cauliflower, capsicum any combination of these or any fresh, frozen or tinned vegetables you have on hand.
• Favourite Meat – diced, 4-8 slices or about 3-400g – eg. Ham, bacon, chicken, silverside
• 2 cups milk
• 1/8 cup cream (optional)
• 1-2 onions
• 1-2 cloves garlic (optional to taste)
• 8-10 Eggs
• 500g pkt grated cheese See notes if you have block/sliced cheese (Reserve a little of this for sprinkling on the top – about a handful is usually enough)
• 1 large tin Corn Kernels (optional)
• 6-8 thin slices of tomato – for garnish (optional)
• Butter/Margarine or “Cooking Spray” for greasing the tin/pan
Method:
• Using a Food Processor or Blender, crush the biscuits finely and place into large bowl.
• In the Food Processor or Blender*, then add all meat/s, veges, onions, garlic (if desired) and process – roughly finished is fine, but for fussy eaters, go for a finer finish. Add into the bowl with the cracker crumbs.
• In the Food Processor/Blender*, mix together eggs, milk and cream. Add to the cracker and meat/vege mix.
• Add Tin of Corn Kernels – including liquid (if desired) and Grated Cheese (except the reserved amount.
• Stir all ingredients together thoroughly.
• Grease Quiche Pan, and pour in mixture.
• Bake in a moderate oven (180-200oC) For 1 ½ hours – {pre-heat the oven if you remember, but I usually don’t, so I just pop it in the cold oven and let it cook – might just take an extra couple of minutes}
• After 45 minutes, remove from oven and sprinkle with reserved grated cheese and place tomato slices across the top. Return to oven for remaining time.
• The quiche is cooked when golden brown, the surface is not runny or wobbly. A knife can be inserted into the centre and comes out “clean”. If the quiche is not quite firm at the completion of the cooking time, return to the oven for another 5 – 15 minutes.
*Notes:
This is a great recipe to tempt “fussy” eaters to have their veges, because they are disguised amongst the other ingredients, but still have the nutritional value.
It is also a great recipe for 8-12 year olds to help with, as it is very “forgiving” if a bit less or bit extra in the ingredients occurs.
It is also fabulous for the “end-of-week” when there’s nothing left in the fridge – it uses up all those “bits”, so nothing gets wasted.
If you do not have a Blender/Food Processer,
• crush the crackers by placing them in a bag and using a rolling pin, or base of a mug to crush them. It is easier to do this in a few stages, rather than all at once.
• The meat/veges can be chopped or diced.
• Whisk the Egg/Milk/Cream mixture using an egg whisk or Fork.
This is also a useful recipe for a savoury slice. Bake in a Biscuit Tray, and slice into “fingers” to serve. Instead of tomato slices across the top, divide each slice into 6, and arrange so there is a “wedge” on each finger.
Asparagus spears are also effective to garnish the top with.
I have been cooking this for my family for nearly 20 years, and it never fails to please. My “Brisbane Kids” are now 13 and 19 years old, and they always line up for seconds!! I now have to bake a triple batch to feed the hungry tribe (we have extras who live with us also).
This recipe can also be cooked successfully in a microwave – but doesn’t have the “golden appearance” at the finish. I find it best on 70% power. About 15-20 minutes (give or take), but check it after 10 minutes, then check every 5 minutes until done.
This also freezes quite well, so makes a good stand-by for a last-minute meal later on too.
Serve:
Eat by itself, or with your favourite salad items.
Delicious with Halved cherry tomatoes, Alfalfa or Snow Pea Sprouts and grated fresh beetroot.
Can also be eaten cold, which is terrific for a summer picnic.
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Ham, Mushroom and Tomato Quiche (or whatever ingredients you like – works great with spinach and mushroom) (Louise)
6 eggs
1 large tub of extra light sour cream (if you need more or the eggs are small add some light milk)
diced shallots, ham, mushrooms, tomatoes
salt and pepper (to taste)
mixed herbs (to taste)
frozen pastry (puff pastry is lighter although it is traditionally made with shortcrust pastry however I find this a very heavy pastry)
Preheat oven to 160
Spray quiche or pie tray with oil or rub with butter
Line tray with thawed pastry ensure to cover entire tray and join all sections
With a fork punch air holes in the pastry (don’t be shy it should look spotted when you are done)
With electric beater or food processor mix the eggs and sour cream, salt, pepper and herbs (make sure there is lots of bubbles)
Pour the mixture into the pastry
Add diced shallots, ham, mushrooms, tomatoes
Cook in oven for 60mins (it is cooked this long on the low temperature to ensure the bottom of pastry cooks)
Great to eat with a fresh salad or have cold the next day after.
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Easy Peezy Sausage Rolls (Holly)
1 small onion and carrot grated
500g sausage mince
1 cup fresh wholmeal or multigrain breadcrumbs
2 tablespoons chopped fresh herbs
2 tablespoons BBQ sauce
1 egg, lightly beaten
puff pasty (about 3 sheets)
1 egg yolk, lightly beaten
1. Preheat oven to 200 degrees or 180 for fan forced.
2. Place onion, carrot, mince, breadcrumbs, herbs, sauce and egg into a bowl and mix well.
3. Lay pastry sheets flat and cut each in half length ways.
4. Take a portion of mince, shape into a log and place on pastry sheet. Brush the edge with egg and roll to enclose filling.
5. Slice accordingly (you can make party size or large) and make small slits in the top of each to allow steam to escape.
6. Place onto trays and brush with egg yolk.
7. Bake for 30 mins or until golden brown.
Makes approx 25-30 party sausage rolls. Takes 30-45mins. Suitable to freeze.
I cheat by doing the carrot, onion and breadcrumbs in the blender. I usually use Italian Herbs in a tube from the fridge section at the supermarket :)
You can also sneak other veggies into these delicious sausage rolls!
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Friday Night Fritatta! with chicken, spinach & fetta (Amanda)
8 Eggs lightly beaten
1 1/2 cups spiral pasta
1 cup of chopped BBQ chook (skin off)
1 small onion, finely chopped
1/2 cup of semi-dried tomatoes, chopped
1 handful of washed baby spinach leaves
1/2 cup finely grated tasty cheese
Handful of crumbled fetta cheese
2 tbsp olive oil
Cook the pasta in a large pan of boiling water until tender. Drain well.
In a bowl combine chicken, semi-dried tomato, onion, tasty cheese and spinach leaves.
Wash and drain pasta and add to the mixture. Pour in the eggs and fold ingredients into each other.
Transfer to frypan/oven proof dish, and use a spoon to smooth out the top of the mixture.
Cumble the fetta over the top.
Cook over medium-low heat for about 8 minutes, until set underneath. Atlernatively, you can bake at 180 degrees for 15 minutes as well.
Then place the pan under a preheated grill for about 10 minutes, until the top is set and golden. Test the top of the frittata with a fork to make sure the egg is fully cooked. Cool slightly, then slide out onto a board.
Serve cut into wedges – the whole family (especially the kids!) love it – clean plates every time :-)
Beautiful with a salad!
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Yummy Egg Rolls (Aleksandra)
this is great, easy & absolute favourite among my family & friends.Kids love them too. Can be made a day ahead & kept in the fridge. Here we go;
Beat 5 eggs, add 4 table spoons of milk, 1 table spoon of floor, half a tea spoon salt & 100 grams of any grated cheese. Mix it well. In large frying pan heat table spoon of butter, add egg mixture and cook omllette on both sides. Let it cool. Now you can make different filings depending on your likes & available ingredients. i’ll share few that i always use for parties:
1. spread egg cake with mild mustard, sprinkle with parmezan, sliced ham and sliced cheese.
2. Spread egg cake with cream cheese, add diced bacon and fried mushrooms
3. Spread egg cake with tomato sauce, sprinkle with oregano, add your favourite pizza toppings
roll omlette and wrap tight in aluminium foil. Keep in the fridge untill needed. Cut into slices, serve and enjoy!!!!
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Easy Cheesy Drop Scones (Sarah)
1 lrg cup tasty cheese
1/2 cup plain flour
2 tsps baking powder
1 egg
Mix ingredients together and then add enough milk to make tacky (slightly wet and sticky). Spoon small (or large for lunch box size) spoonfuls onto a tray and bake at 200 C for 5min.
Add bacon/ham/onion/corn – anything you like – for added yummy.
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Sweet Corn, Capsicum and Bacon Tarts (Tara)
1 cob of sweet corn
1/2 medium capsicum
4 rashes of short cut bacon
1 tbs plain flour
1/2 cup cream
2-3 sheets ready made shortcrust pastry.
Step 1. Preheat oven to medium heat.
Step 2. Line muffin tin with pastry
Step 3. Cook pastry
Step 4. Strip corn off the cob and dice capsicum and bacon.
Step 5. Pan fry with a knot of butter
Step 6. Cook through then add the flour.
Step 7. Stir through cream.
Step 8. Fill pasty shells and enjoy
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