Neverfail Vegetable Muffins

The original recipe for these surfaced in my consciousness at a bush BBQ about 30 years ago, but since it is in imperial measures it must be a bit older than that. I've seen it in so many places since; it would be fascinating to know the origins and how it spread across Australia...

I haven't come across anyone, man, dog or child, who won't eat these :)

~Zucchini Slice~
12oz zucchini, grated
1 large onion, finely chopped
3 rashers bacon, chopped
1 cup grated cheese
1 cup SR flour
1/2 cup oil
5 eggs, beaten
black pepper

Mix zucchini, onion and SR flour, until veges are "coated" in flour. Mix in bacon and cheese, then stir through oil and eggs until it's all well combined.

(Original recipe says - Pour into well greased tin and bake in mod oven about 30-40 min until firm.)

But I like to make muffins b/c they freeze well for school lunches, and use less power to cook - Spoon into silicone muffin trays and bake in a moderate oven (about 150 degrees) for about 15 minutes. Turn tray around at 10 minutes and check if they're cooked by poking a knife into the centre.

Remove from oven and leave in the tin for 10 minutes, then turn onto wire racks to cool.

Variations :

Silverbeet & Corn
replace zucchini with :
4 leaves silverbeet (deveined & chopped finely)
1 tin of corn (drained)

Leek & Semi Dried Tomato
replace zucchini, onion and bacon with :
2 leeks, washed and finely sliced
6 halves of semi-dried tomato in oil, sliced
2 tab chopped parsley

Substitutes :
you could probably substitute whatever you wanted into this, in the way of veges, or meat instead of bacon, or different cheeses, but I'd recommend that the ratios of flour:eggs:oil be left somewhat similar to the original.

White Bean Dip, Beetroot Dip

We made these over the weekend - delicious, easy, yum :)


~Rosemary, Lemon & White Bean Dip~
2 cups cooked cannellini beans (or similar)
2 cloves garlic, crushed with salt (or less if you prefer)
1/4 cup extra virgin olive oil
2 teasp rosemary, finely chopped
grated zest of 2 lemons
salt & black pepper

You can use canned beans, but I prefer freshly cooked. Place beans in food processer with garlic and process till fine. Add olive oil while motor is running and keep going until it is smooth.

Stir in rosemary & lemon zest and season with salt and pepper to taste.

I can't remember where this recipe originated -it's very good ;)



~Roast Beetroot Dip~
600g raw beetroot, trimmed and washed
1 clove garlic, crushed with salt
2 tab tahini
6 tab extra virgin olive oil
2 tab fresh mint
2 des spoons red wine vinegar

This is from Moro East by Sam&Sam Clark - the only change was that I roasted the beetroot instead of boiling, because we had roast lamb a few nights ago and we have masses of beetroot in the garden, so it followed that roasting beetroot while the oven was on would be a good thing...

So - take the cooked and cooled beetroot and slip the skins off. Place in the food processer with garlic, tahini and oil and whizz until smooth.

Stir through mint and vinegar and season with salt and pepper.

Eat with bread or flatbread and enjoy the earthy richness. This would be delicious with freshly fried haloumi and lemon juice.

Sweet Potato & Buckwheat Rissoles

This was delicious! The uncooked mixture (prior to eggs and breadcrumbs addition) was so yummy that I'd use it again as a "mash" on the side for a meal, or as a Friday night quick meal.

Original recipe from Diet Dessert & Dogs http://dietdessertndogs.wordpress.com/2008/05/20/sweet-potato-and-kasha-burgers/

We made one panful of rissoles as per the original recipe, but they were very fragile and fell apart easily (not sure why), so I added egg and dry breadcrumbs to the rest of the mix to make them hold their shape - as per below. I used quite a lot more oil, and a bit more basil, but otherwise the original balance of flavours is the same - deliciously smoky and sweet.


~Sweet Potato & Buckwheat Rissoles~
1-1/2 cups dry buckwheat
3 cups vegetable stock
1 large onion, finely chopped
8 tab sesame oil or extra virgin olive oil
2 small celery stalks, finely chopped
1 large carrot, grated
2 large sweet potatoes, cooked and mashed
1/4 cup tahini
1/3 cup chopped fresh basil
1 entire spring onion, finely chopped
2 tab tamari
3 slices dry bread, made into crumbs
2 eggs, beaten
flour to dust (I used cornflour but any would do)

Dry-roast the buckwheat in a heavy pan over medum heat for 5 minutes, stirring often with a wooden spoon.

Add stock; bring to boil over high heat. Reduce heat; cover and cook over low heat until water is absorbed and buckwheat is tender, about 15 minutes.

Cook onion in 1 tab oil over medium heat until softened. Add celery and carrot; cook for another 5 minutes until softened.

Stir together all ingredients (except remaining oil and flour) until combined. Form rissoles and roll lightly in flour, then flatten to about 1.5cm thick.

Heat 2 tab oil in heavy frying pan over medium-high heat and cook in batches, using more oil as needed. Cook until one side is dark and crispy, then turn and cook other side until similarly black-brown.

Quick Sweetcorn and Chicken soup

This is quick comfort food. We made it tonight b/c I have a cold and feel like wet cottonwool.

Adapt it according to what you have that suits. Tonight we added beansprouts and poached egg, which, according to the boys, was very good. I had a second bowl and added lots of chilli, which overpowered the original flavours, but was very good for my sinus :)


~Quick Sweetcorn & Chicken Soup~
peanut oil
1 finely sliced spring onion (green tops too)
1 teaspoon grated fresh ginger
1 tin creamed corn (or 5 fresh cobs grated)
handful of shredded cooked chicken meat
1 tab rice wine vinegar
600ml chicken stock
2 tab light soy
1 tablespoon cornflour
2 teaspoons sesame oil
1 tablespoon sweet balsamic vinegar

Heat oil in a heavy pan, and add spring onion and ginger. Stir briefly, then add chicken, corn, vinegar and stock. Bring to the boil, then reduce to a simmer.

Blend cornflour with a little water and stir into soup. Allow to continue cooking a few minutes, then stir in sesame oil and balsamic.

Serve immediately.

(This was adapted from a Stephanie Alexander recipe involving crab, far more subtle and authentic...)