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.

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...)