Zucchini Slice

5 eggs
1 cup self raising flour
375g zucchini grated
1 large onion finely chopped
3 rashers of rindless bacon chopped
1 cup grated low fat cheese
1/4 cup olive oil
Pepper and cajun seasoning to taste


Pre heat oven to 170 degrees C
Grease and line a 30x20cm baking tray
Beat eggs in a large bowl until fluffy
Add flour and beat until smooth
Add zucchini, onion, bacon, cheese and oil and stir to combine
Pour into the tray and cook in oven for 30 minutes until cooked through.

Vegetable Pikelets (makes 18)

1 orange
1 small zucchini grated
1 carrot grated
1/2 cup plain wholemeal flour
1/2 cup self raising flour
1 tbspm brown sugar
1 egg
3/4 fup low fat milk
1/2 tspn margarine


Add the juice from the orange, with the grated carrot and cucchini in a saucepan and cimmer over medium heat until soft and allow to cool.

Sift flour into a bowl and stir in brown sugar, egg, and milk to make a smooth batter.

Mix in cooked vegies.

Melt marg in pan and drop 1 tbspn of mix into pan for each pikelet and cook.

Pizza Frittata

6 eggs whisked well
1 zucchini grated
1 cup mushrooms sliced
1/2 cup red capsicum diced
1/2 small red onion sliced finely
1 clove garlic crushed
2-3 clices of lean ham
1 cup grated cheese
1 tomato sliced
3 tspn olive oil


Heat olive oil in large frying pan with metal handle (needs to go under grill)
Add zucchini, mushrooms, capsicum, onion, garlic and cook lightly until tender
Pour egg mix over the top of vegies
Layer the ham, tomato and cheese over the top
Cook on medium heat
When mix starts to bubble from the bottom place the frying pan under the grill for about 5 minutes until firm and then slice.

Vege Burgers (makes 12)

450g tin of chickpeas or kidney beans mashed
1 medium onion chopped
1 carrot grated
1/2 zucchini grated
2 cloves of garlic crushed
1/4 cup chopped fresh herbs (parsley, coriander, basil)
1-2 sticks of celery chopped including the leaves
1 tbspn chutney, pickle or tomato paste
1 cup bread crumbs
1/2 cup sunflower seads
1 egg beaten
pinch of cayenne pepper
Dash of soy sauce


Combine ALL ingredients and mix
Form patties
Roll in wholemeal flour
Cook in a lightly oiled pan until golden
Serve with salad or cooked vegies

Berry Pancakes

These pancakes are really nice for a change from the normal pancakes.

1 cup self raising flour
1 tspn baking powder
300g strawberry yoghurt
4 eggs
2 tspn olive oil
fresh or frozen berries to top


Sift flour and baking powder together in a large mixing bowl

Make a hollow in the centre and add yoghurt and egg yolks, mix until combined

Beat egg whites until peaks form then fold through the mixture

Heat frying pan and brush with oil (I put a dob of butter in)

Spoon in 2 tablespoons of the mixture for each pancake then reduce heat to low and cook for 1 minute (until bubbles appear)

Flip and cook other side

Remove and keep warm then serve as a stac placing berries in between each pancake. You can add yoghurt in between too :)

Lesleys Vanilla Cupcakes

These are the BEST base cupcakes ever :) These are actually what converted me to making cupcakes from scratch!

150gr butter - room temperature
3/4 cup caster sugar
2 eggs
1/2 cup milk
2 cups SR flour
2 teaspoons lemon juice
dash of vanilla extract

Pre heat oven to 180 deg
Cream butter and sugar till pale, add eggs 1 at a time (mixing in each one)add lemon juice and vanilla
add half the flour and milk, mix in, add in the remaining flour and milk mix till pale
Bake

Muffin pans 20 mins
cupcake pans 15 mins
mini pans 10 mins

You don't want them over cooked......just cooked is best (golden not brown )

Lesley's frosting

250gr butter
1kg icing sugar

beat butter until smooth and then add icing sugar (give or take on the amount depends on how sweet you like it) .....beat until smooth and fluffy

You may need to add a few drops of milk if your frosting is a bit stiff.....only add a few drops at a time till you get the desired frosting

This makes enough for about 48 cupcakes but it can be stored in the fridge

Savoury Muffins

2 cups of SR flour

1/2 cup chopped ham

1/2 cup grated cheese

1/4 cup chopped mushrooms

1 chopped capsicum

1 tablespoon chopped parsley

125grams melted butter

1 cup milk

1 egg lightly beaten.

Pre heat oven to 180 degrees and grease muffin tin.

Combine dry ingredients in a large mixing bowl

Stir in butter, milk and eggs until just combined. DO NOT OVER MIX.

Bake in oven for 15 minutes until it's golden brown.

Serve warm with a little spread of butter, yummo!