Daisy Chains and Picnics

  A delicious, high protein quick and easy breakfast, lunch or dinner. Ingredients 2 hard boiled eggs 1/4 cup cottage cheese salt, pepper to taste or/and everything egg seasoning Garlic powder to taste (optional) Method 1.  Roughly chop eggs, add cottage cheese and your choice of seasoning, mix together. Spread on sourdough bread or your preferred type of bread, you can also spread it on toasted bread or add to a baked potato.

We woke up to some beautiful snow on the mountain. After breakfast we had a look around the grounds before heading off. Before heading out to Snug to see if we could get some duck eggs, we went to cascade brewery to get more photos of the mountain, the brewery looks stunning with the snowy mountain back drop. We stopped of at Gordon foreshore reserve to take some photos. We came across a market in Woodbridge where I bought some spices and balsamic vinegar. I didn't get duck eggs but did manage to get some Quails eggs. We had lunch at Hungry Jacks. I also bought some other Tasmanian goodies.

  This cake is a rich source of fibre and protein to help keep hunger pangs at bay. Ingredients 6 eggs, whisked 2 tbsp honey 1/2 cup coconut oil, melted if solid 1/2 tsp sea salt 3/4 cup coconut flour 1 tsp baking powder Method 1.  Preheat oven to 180°C, 160°C fan.  Line a 28 x 18 cm baking tray with greaseproof paper. 2.  Combine all ingredients in a bowl to make a batter like substance, pour into prepared tray. Bake for 40 minutes or until skewer comes out clean from the centre. Cool on wire rack.

  Scott came home with a load of homegrown carrots, parsnips and a zucchini from Sally, so after using some in soup, I made a carrot and zucchini slice for tea, Cerys loved it. She had some for her tea and lunch next day. Ingredients 6 eggs 1/3 cup milk 3/4 tsp salt pepper to taste 2 tsp dried parsley 1/4 tsp ground paprika 1 onion, finely chopped 1 clove garlic, minced 1 cup grated cheese 2 medium carrots, grated 1 large zucchini, grated 120g plain flour 1 1/4 tsp baking powder Method 1.  Preheat oven to 180 C. Line a 20 x 30 cm baking tin with greaseproof paper. 2.  Remove moisture from zucchini by squeezing between your hands. 3.  In a large mixing bowl, whisk together eggs, milk salt, pepper, parsley and paprika. 4.  Stir in onion, garlic, cheese, carrots and zucchini. Add flour and baking powder, mix together well. 5.  Pour mixture into prepared baking tin, spread surface evenly. 6.  Bake for 45-50 minutes or until set and golden on top. 7.  ...

  This easy recipe is made using leftover custard and some mini pancakes I had in the freezer. Ingredients 255g mini pancakes 3 eggs 325g ready made custard Method 1.  Preheat oven to 150°C fan. Grease small oven proof baking dish. 2.  Spread one side of each pancake with a little butter and line, slightly overlapping in the dish.  3.  Whisk eggs and custard together. Pour over pancakes. Bake for 30-40 minutes or until set. Enjoy.

  A super easy midweek meal with just a hint of spice, add more peri-peri for a spicier flavour. Also perfect for lunch boxes or picnics. Ingredients 1 small onion, finely chopped 1 zucchini, finely sliced 1/2 cup cheddar, grated 1/2 cup self-raising flour 6 eggs 1/2 - 1 tsp peri-peri salt Method 1.  Preheat oven to 180°C. Grease and line a 16cm x 26cm slice pan, line with baking paper. 2.  In a large bowl, place onion, zucchini, cheese, flour, eggs and peri-peri salt, season lightly with salt and ground pepper. Stir until well combined. 3.  Pour batter into prepared pan. Bake for 25 minutes or until golden and firm to touch. 4.  Allow to cool completely in pan before removing and slicing. Enjoy with a side salad or chips.