Bacon, Cheese and Zucchini Fritters

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1 grated zucchini 

1 cup grated cheese 

4 rashers of shortcut bacon, diced finely 

1 onion diced finely 

2 eggs

1/2 C milk

1 cup SR flour

Salt and pepper

Optional - diced red capsicum, grated carrot or sweet potato.

Do This -

Combine in a bowl and add a little bit of oil to a non stick frying pan. 

Cook in batches. I do four at a time. Flip when you see bubbles forming on top. Cook for another 5 mins.

Butterscotch Brownies

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1/2 cup butter

1 cup of brown sugar

1 capful of vanilla essence

2 tablespoons of milk

1 egg

1 cup of plain flour

1 teaspoon of baking powder

Pinch of salt

Do This -

•Heat oven to 160c fan forced.

•Line a baking pan and spray with some oil.

•Melt marg in a saucepan over low heat; remove from heat.

•Stir in brown sugar, vanilla, milk and egg.

•Stir in remaining ingredients.

•Spread in pan.

•Bake for about 25 minutes or until golden brown.

•Dust with a little icing sugar, cool for 5 minutes and cut into squares.

Zucchini Slice

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6 eggs

2 large zucchinis, grated

1 cup self-raising flour

1 onion, finely chopped

200g bacon, diced
1 cup grated cheddar cheese
1 tablespoon milk
1 tablespoon vegetable oil
salt & pepper to taste

Do This -

1. Preheat oven to 170°C. Line a 20 x 30cm baking tray with baking paper.
2. In a large bowl, whisk the eggs, add the flour and combine well.
3. Add all other ingredients and mix.
4. Pour the contents into the prepared tray and bake for 30 minutes or until brown.
5. Allow to cool slightly, then slice.

Sun dried tomato and mushroom pasta in a garlic and basil sauce

I found this recipe here but copied it into metric because it was too hard to follow in American measurements. 

Serves 4

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2 tablespoons olive oil
200g mushrooms, sliced
3 garlic cloves, minced
100g sun-dried tomatoes, diced
2 chicken stock cubes (use vegetable for vegetarian version)
2 cups boiling water
1/2 cup half and half (may need to add another 1/2 cup)
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese
1 tablespoon dried basil (or up to 2 tablespoons chopped fresh basil)
fettuccine for 4

NOTE:
WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream). To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).


Do This -

1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic and cook for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
2. Dissolve 2 chicken stock cubes in 2 cups of boiling water. Add the broth to the pan and cook on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
3. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
4. Cook fettuccine according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.

Note: Do not add salt to the creamy sauce because it should already be salty enough from the chicken cubes. Check at the end when the sauce is done to see if some salt is needed.

Gooey Choc/Caramel Banana Muffins

Makes 12

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1 cup self-raising flour
3/4 cup plain flour
1/4 cup caster sugar
60g butter, melted, cooled
1 cup milk
1 egg, lightly beaten
1 teaspoon vanilla essence
pinch of salt
1 cup mashed banana
3 mini Mars Bars, cut into 4 slices

Do This -

1. Preheat oven to 190°C/170°C fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.
2. Combine flours, salt and sugar in a large bowl. Make a well in the centre. Add butter, milk, egg and vanilla. Mix until just combined. Fold in banana.
3. Spoon mixture evenly between paper cases. Press one Mars Bar slice into the middle of each muffin. 
4. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

The Best Cheesy Muffins

Makes 12

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2 1/2 cups self-raising flour
1 medium carrot, grated
1 small onion, finely diced and lightly fried to take the rawness away
1 cup grated tasty cheese
30g of your favourite Kenilworth flavoured cheese, crumbled
1 tablespoon fresh parsley, chopped
1 cup milk
125g butter, melted and cooled
2 eggs


Do This -

1. Preheat oven to 200°C or 180°C fan-forced. Line 12 large muffin cups with patty papers.
2. Sift flour into a large bowl and add carrot, onion, parsley and cheeses. Stir to combine and make a well in the centre.
3. Whisk eggs and milk a jug. Add egg mixture and melted butter to the bowl and fold together until just combined, do not overbeat.
4. Spoon mixture into prepared tins. Bake for 20 mins until risen and golden brown. Leave in the tin for 5 mins then lift out onto a wire rack to cool.

Cheesy Carrot & Apple Muffins

This recipe is adapted from "Cheesy Vegie Muffins" on on Taste.com.au

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1 1/2 cups self-raising flour
1 cup coarsely grated carrot
1 cup coarsely grated apple
1 cup coarsely grated cheddar
1/2 teaspoon cinnamon
1 teaspoon dried oregano
2 eggs, lightly whisked
125ml (1/2 cup) milk
80ml (1/3 cup) olive oil

Do This -

1. Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
2. Sift the flour into a large bowl. Add the carrot, apple and half the cheddar. Season with salt and pepper, and mix until well combined.
3. Whisk the egg, milk, cinnamon, oregano and oil in a bowl. Add the egg mixture to the flour mixture. Mix until just combined.
4. Divide the mixture evenly among the prepared pans and sprinkle with the remaining cheddar. Bake in oven for 20 - 25 minutes or until golden.

Double Choc Chip Biscuits

Another one for the lunchboxes.

makes 22

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125g butter, softened
1/2 cup caster sugar
1/2 teaspoon vanilla extract
1 egg, at room temperature
2 cups plain flour
1 teaspoon baking powder
1 tablespoon milk
1/2 cup white or milk choc bits
1/2 cup dark choc bits

Do This -

1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy. Add egg and mix until well combined. Sift flour and baking powder over butter mixture. Add milk and stir until just combined.
3. Add white and dark choc bits. Using hands, knead dough to evenly distribute the choc bits.
4. Using 1 heaped tablespoon of mixture at a time, roll mixture into balls. Place on baking trays lined with baking paper. Using the heel of your hand, flatten biscuits slightly (allow room for spreading).
5. Bake for 15 to 18 minutes, swapping trays over in oven after 10 minutes, or until light golden. Allow biscuits to cool on trays for 5 minutes. Transfer to wire racks to cool completely.

From Taste.com.au

Potato Bake

Hubba wanted to cook a roast on his new Weber barbecue tonight so I thought a potato bake would be the perfect accompaniment. The only problem...I've never cooked a potato bake before! So I put the call out on Facebook and Twitter and six lovely ladies came to my rescue with six different recipes! I particularly liked this recipe from Sass. But I ended up putting the ideas together to make my own version. It had to be very plain because I was attempting to entice my 8yo Mr Fussy into trying something new. This is what I came up with...

The bad news is Mr Fussy wouldn't even try it.
The good news is Hubba loved it! And so did I!!

Serves 4

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6 potatoes
300mL cream
1/4 cup milk
1 tablespoon plain flour
salt
cheese

Do This -

1. Preheat oven to 180degC.
2. Peel and slice the potatoes.
3. Place in the bottom of an oven proof dish and sprinkle generously with salt.
4. Whisk together the cream, milk and flour.
5. Pour over the potatoes.
6. Cover with alfoil and bake for 40 minutes.
7. Remove the alfoil, sprinkle with grated cheese and bake uncovered on 200degC for a further 20 minutes.

Pikelets

Pikelets are great for a Sunday breakfast, or morning tea when someone drops in.
Some people like them with sugar sprinkled on top. *gag*
My kids like them with honey or syrup.
I quite like them with jam & cream.
But being a savoury person, my favourite topping is butter and grated Romano cheese!

makes 25

If you can remember "1", you will always remember this recipe!

Get This -

1 cup (150g) self-raising flour

1 tbs caster sugar

1 cup (250ml) milk

1 egg

1 pinch of salt

Melted butter, to brush, plus extra knobs to serve

Do This -

1. Sift flour and sugar together into a bowl with a pinch of salt.
2. Whisk milk and egg together, then add to dry ingredients, whisking until smooth.
3. Heat a non-stick fry pan over medium heat and brush with a little melted butter. Drop level tablespoonfuls of the mixture into the pan and cook for half a minute or until bubbles appear on the surface.
4. Turn over and cook other side for 1 minute until golden.
5. Allow to cool and serve with butter, and whatever else takes your fancy.