Daisy Chains and Picnics

  I had some leftover slaw mix to use up so I made a vegetable loaf for Cerys' lunch, I just used the seed mix that came with the slaw as the topping. I didn't mix it with the mayo that came with it. You can use any kind of shredded vegetables that you have to use up, and any variety of seeds. Ingredients 1 onion, finely chopped 245g kale slaw (no mayo) small handful fresh Rosemary, Thyme and parsley, chopped 1/2 tsp salt 1/4 tsp paprika 1/4 tsp garlic powder 1/4 cup extra virgin olive oil 5 eggs, beaten 1 cup self-raising flour seed selection for topping Method 1.  Preheat oven to 170°C. Line a loaf tin with baking paper. 2.  Place kale slaw mix in a large bowl, using paper towels, squeeze out any excess moisture in the vegetables. 3.  To the same bowl, add onion, herbs, salt, paprika and garlic powder. Mix together using a spatula. 4.  In a separate bowl, combine flour, oil and eggs. Pour over the vegetable mixture and mix well. 5.  Pour mixture into prep...

  A delicious bread using leftover zucchini, ideal for lunch boxes or snacks. Ingredients 1 1/2 cups plain flour 1 1/2 cups plain wholemeal flour 2 tsp baking powder 1/4 tsp bicarbonate of soda 2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tsp salt 2 eggs 1/3 cup sugar 1/3 cup brown sugar 3/4 cup olive oil 2 tsp vanilla extract 1 zucchini, grated Method 1.  Preheat oven to 180°C. Grease and line a 9"x 5" loaf tin. 2.  Combine both flours, baking powder, bicarb soda and spices in a large mixing bowl. 3.  In a separate bowl, whisk together eggs, sugars, oil and vanilla extract. 4.  Squeezed excess moisture from zucchini. Stir into flour mixture. Pour wet mixture over the top. Gently stir/fold until flour is just fully combined. Pour into prepared loaf tin. 5.  Bake for 45 minutes or until golden and when tested with a skewer inserted in the middle comes out clean. 6.  Allow to cool in tin for 5 minutes before turning out onto a wire rack.

  Cerys was intrigued to try making buns with cottage cheese to see if she would like them. I thought it was a funny combination but if she was willing to give the a go then I was happy to let her loose in the kitchen. They were quite tasty, she enjoys them but prefers them toasted as they are slightly chewy, but she eats them so that's a plus for me! Ingredients 160g cottage cheese 3/4 tsp vanilla extract 2 eggs 1/2 tsp bicarb soda 3/4 tsp baking powder 3/4 tsp white vinegar 250g plain flour Method 1.  Preheat oven to 180°C (160°C fan).  2.  In a stand mixer bowl combine cottage cheese, eggs and vanilla extract. Mix to combine. 3.  In a small bowl, combine bicarbonate of soda with vinegar, add to the cheese mixture. Add baking powder and flour. Using a dough hook, mix until a dough forms. (It will be quite sticky). 4.  Flour clean work surface well. Divide the dough into 8 or 9 equal pieces.  5.  Using your hands, roll each piece into a round bun...

Cerys came home with some over ripe bananas, we had already received eight home grown zucchini from Sally and I was kind of running out of ideas to use up the zucchini, so decided to make something sweet instead of savoury. Jodie loves cakes, anything sweet really, and this is perfect for break time at work. Ingredients 3 cups plain flour 1 1/2 tsp baking powder 1 1/2 tsp bicarbonate of soda 1 1/2 tsp ground cinnamon 1 tsp salt 4 eggs, room temperature 2 ripe bananas, mashed  1 cup sugar 1 cup vegetable oil 1 1/2 cups grated zucchini Method 1.  Preheat oven to 170°C fan. Squeeze excess moisture out of zucchini using a clean tea towel. 2.  In a large bowl, whisk together baking powder, bicarbonate of soda, cinnamon and salt. In a separate bowl, whisk eggs, bananas, sugar and oil. Add to flour mix, stir until just combined. Fold in zucchini. 3.  Pour into 2 greased and lined 9x5" loaf tin. Bake for 45-50 minutes or until golden and a skewer inserted comes out clean. Co...

  Cerys likes to bake so when I came across this recipe for banana seed loaf she jumped at the chance to try it. Ingredients 110g coconut oil 190g plain flour 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1 tsp sea salt flakes 1/2 cup honey 130g smooth peanut butter 2 eggs, room temp, lightly whisked 1 tsp vanilla extract 115g natural yoghurt 60g mixed seeds 3 ripe bananas Method 1.  Preheat oven to 180°C. Grease and line a 25 x 13 cm loaf tin. 2.  In a bowl, sift flour, baking powder, bicarbonate of soda and salt. Set aside. 3.  Place coconut oil, honey, and peanut butter in a stand mixer fitted with the paddle attachment, beat on medium speed for 3 minutes, or until combined. Scrape down sides and reduce speed to low. Add eggs, one at a time, stopping to scrape down sides after each addition. Add vanilla and mix for 1 minute. With the mixer on low, add half the flour mixture, the yoghurt, then the remaining flour mixture and 40g mixed seeds, mix until just co...

I had a couple of overripe avocados in the fridge as well as some leftover buttermilk so decided to make a loaf as Cerys really enjoys this sort of thing for breakfast and lunch at work as it is quick and easy to eat. A tasty and healthy way to use up overripe avocados. You can also use walnuts or seeds instead of pecans. Ingredients 2 cups plain flour, sifted 1/2 cup sugar 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp salt 2 eggs 2 ripe avocados, mashed 1/2 cup buttermilk 1/2 tsp vanilla extract 1/2 cup pecans, chopped Method 1.  Preheat oven to 180°C. Grease and line an 9" x 5" loaf tin. 2.  Combine dry ingredients in a bowl. In a separate bowl whisk together egg, avocado. Stir in buttermilk. 3.  Add wet ingredients to dry and stir to combine well, add more buttermilk if the batter is too dry. Stir in nuts. 4.  Pour into loaf tin. Bake for 35-45 minutes or until a toothpick inserted comes out clean. Enjoy.

No recipe needed for this one, just a delicious sarnie full of tasty cheese and various salad items. Ingredients 2 slice wholegrain bread 4 thin slices of cheese 4 leaf salad mix sliced tomato sliced cucumber sliced spring onion salad cream salt and pepper  Method 1.  Spread one slice of bread with margarine or butter. 2.  Arrange salad leaves, cheese, tomato, cucumber and spring onion on buttered bread.  Season with salt and pepper. Spread salad cream over other slice of bread, sandwich together and enjoy.

  I made this the other day for my lunch, it was delicious, I did the bacon in the air fryer, recipe  here  and made a minted pea spread, recipe  here I toasted a slice of mixed grain bread, it would also be delicious on chargrilled bruschetta or sourdough bread ( heat a chargrill pan over medium-high heat, brush both sides of bread with olive oil, then cook for 2 minutes each side or until golden and charred). Use sliced ham, shredded chicken or crumbled feta if you are not keen on bacon. Spread a layer of the minted pea, top with crispy bacon or topping of your preference. Enjoy.

We love damper bread and what makes it more appealing is that it is so much easier and quicker to make than normal bread, making it perfect if you are in a hurry. Damper is a traditional Australian soda bread, historically prepared by swagmen, drovers, stockmen and other travellers. It consists of a wheat flour based bread, traditionally baked in the coals of a campfire or in a camp oven. Damper is an iconic Australian dish. Ingredients 250 g self-raising flour 1/2 tsp salt 25 g unsalted butter, chilled, cubed 175 ml milk Method  1.  Preheat oven to 190°C. Mix the flour with the salt in a large bowl. Add the butter and rub into the flour with the tips of your fingers, until it resembles fine crumbs. 2.  Stir in the milk with a round bladed knife to make a soft, but not sticky dough. 3.  Turn out onto a lightly floured surface and shape into a soft, smooth ball. 4.  Set the ball of dough onto a baking tray line...