Egg and spring onion dip

Ingredients

6 eggs, hard boiled and mashed

2 heaped tablespoons whole-egg mayonnaise

1 spring onion, finely chopped

salt and pepper to taste

 

Method

Place all ingredients in a bowl and gently mix until well combined.

 

Yummy tuna, dill and pickle dip

Ingredients

1 x 425 can tuna in oil, drained

1 egg, hard-boiled and mashed

¼ cup whole-egg mayonnaise

1 tablespoon finely chopped dill

1 spring onion, finely chopped

4 pickled cucumbers, diced

salt and pepper to taste

 

Method

In a bowl, combine all ingredients and mix well.

Season with salt and pepper.

Mix well.

yummy corn fritters

Ingredients

6 cobs corn, steamed and kernels removed

4 eggs, lightly beaten

2/3 cup milk

11/2 cups self raising flour

½ cup spring onions , finely chopped

2 tablespoons parsley, chopped

Salt and pepper to taste

oil for frying

Sweet chilli sauce to serve

 

Method

Lightly steam corn and cut kernels off. Set aside.

Whisk eggs and milk together. Place flour in a bowl add milk mixture gradually making sure there are no bumps. Stir in corn kernels, spring onions and parsley.

Heat oil in a large fry pan.

Place spoonfuls of mixture into oil and flatten slightly with back of spoon.

Cook for 2 minutes on each side or until golden.

Drain on paper towel.

Serve with sweet chilli sauce.

 

Oven baked potato, leek, pea and feta frittata

Ingredients

1 tablespoon olive oil

6 small potatoes, diced ( really small)
2 leeks, finely chopped

12 eggs

1/3 cup milk

2 tablespoons olive oil

5 large leaves silverbeet, sliced finely

Salt and pepper to taste

200g feta, crumbled

1 cup podded peas

½ cup chopped mint

 

Method

Preheat oven to 200.

Heat oil in a frying pan. Cook potatoes and leeks for 5 minutes or until tender. Add silverbeet and stir for 2 minutes. Line an ovenproof dish with baking paper. Place veggies on top of baking paper in an even layer.

In a bowl beat eggs with milk and season with salt and pepper. Pour over the veggies and sprinkle with peas, feta and mint.

Place in oven and bake for 20 minutes or until cooked through.

Cut into pieces and serve.

 

Lemon cupcakes with a lemon drizzle icing

Ingredients

120g butter

¾ cup sugar

2 eggs

1 3/4 cups flour, sifted

Pinch salt

2 teaspoons baking powder

Zest 1 lemon

¼ cup lemon juice

2 tablespoons milk

 

Lemon icing:

¾ cup icing sugar

1 tablespoon lemon juice

Patty pans

 

Method

Preheat oven to 180.

Cream butter and sugar until light and creamy. Beat in eggs 1 at a time. Add salt and lemon zest. Beat until well combined.

Add flour (mix flour with baking powder) and lemon juice alternately, beating well after each addition. Add milk and mix well.

Line muffin tins with patty pans. Three quarter fill each patty pan with mixture.

Bake for 12-15 minutes, remove from muffin tins and cool on wire rack.

 

Icing:

Combine all ingredients together in a bowl. Drizzle over cupcakes.

 

Native finger lime and coconut cupcakes

Ingredients

250g butter

11/2 cups sugar

4 eggs

Zest of 2 limes

Pinch salt

3 cups flour, sifted

4 teaspoons baking powder

1/2 cup lime juice

¼ cup milk

Pearls from 6 finger limes

2 cups dessicated coconut

Patty pans

Icing sugar to dust

 

Method

Preheat oven to 180.

Cream butter and sugar until light and creamy. Beat in eggs 1 at a time. Add zest and salt and mix.

In another bowl mix the flour and baking powder.

In a jug mix the lime juice and the milk.

Add flour (dry) and lime juice (wet) alternately, beating well after each addition.

Stir through lime pearls and coconut until well combined.

Line muffin tins with patty pans. Half fill each with mixture.

Bake for 12-15 minutes until golden and cooked through.

Sprinkle with icing sugar.

Fill patty pans half way and bake for 20 minutes or until cooked through.

 

Fluffy pancakes with berries

Ingredients

2 cups flour, sifted

3 teaspoons baking powder

2 tablespoons sugar

pinch of salt

4 eggs, beaten

11/2 cups milk

butter for the pan

 

Garnish:

frozen raspberries

frozen blueberries

icing sugar to sprinkle

Method

In a large bowl combine flour, baking powder, sugar and salt. Add eggs followed by milk until mixture is smooth.

Heat a non stick pan with a little butter until surface is covered. Drop spoonfuls of mixture into pan. Cook for a couple of minutes until bubbles appear on the surface and base turns golden. Flip over and cook other side until golden.

Decorate with berries and icing sugar.