Friday, September 3, 2010

Choc Chip and Oat Slice

Ingredients (Makes 20 squares)

Melted butter, to grease
75g (1/2 cup) self-raising flour
75g (1/2 cup) plain flour
90g (1 cup) rolled oats
70g (2/3 cup) desiccated coconut
140g (2/3 cup, firmly packed) brown sugar
130g (2/3 cup) sultanas
95g (1/2 cup) choc bits
125g butter, melted, cooled
1 egg, lightly whisked


Preheat oven to 180°C. Brush a 17 x 27cm (base measurement) slab pan with melted butter to lightly grease. Line the base and 2 opposite long sides with non-stick baking paper, allowing it to overhang.
Sift the combined flours into a bowl. Add the oats, coconut, sugar, sultanas and choc bits, and stir to combine. Make a well in the centre and add the melted butter and egg. Use a wooden spoon to stir until well combined. Spoon mixture into prepared pan and use the back of a spoon to smooth the surface.
Bake in preheated oven for 20 minutes or until golden brown and firm to the touch. Remove from oven and set aside to cool completely. Cut into squares to serve.

Banana Yoghurt Muffins

Ingredients (makes 12)

1 3/4 cups self-raising flour
1/2 cup caster sugar
1 cup natural yoghurt
1 egg
2/3 cup vegetable oil
2 large bananas, mashed


Preheat oven to 180°C. Lightly grease a 12-hole, 1/3 cup-capacity muffin pan. Sift flour and sugar into a bowl.
Combine yoghurt, egg, oil and 1 cup mashed banana in a large bowl. Gradually add dry ingredients, stirring until just combined.
Spoon mixture into muffin holes. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean.
Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely. Serve warm or cold.

Zucchini Slice

Ingredients (serves 15)
5 eggs
150g (1 cup) self-raising flour, sifted
375g zucchini, grated
1 large onion, finely chopped
200g rindless bacon, chopped
1 cup grated cheddar cheese
60ml (1/4 cup) vegetable oil

Preheat oven to 170°C. Grease and line a 30 x 20cm lamington pan.
Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.

Pumpkin and Spinach Salad

Ingredients (serves 6)
600g butternut pumpkin, deseeded, peeled, cut into wedges
2 tsp olive oil
2 tsp honey
2 tsp sesame seeds
1 tbs fresh lemon juice
1 tbs honey, extra
2 tbs extra virgin olive oil
2 tsp wholegrain mustard
1 x 150g pkt baby spinach leaves
1 x 75g pkt toasted pine nuts


Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.
Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.
Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately.