Zucchini and Feta Slice

I’ve been a bit slack with meal prepping lately. I’m working down at Barangaroo, Sydney at the moment and have just been overwhelmed with all the amazing food options there! (definitely a mark up from other areas of the CBD though). Anyway, have decided to get myself back on track and have dedicated this weekend to meal prepping my heart out.

I did some grocery shopping the other night and managed to grab a bunch of veggies that were super cheap! This included zucchini.

Zucchini is quite versatile and I love the taste of it. I wanted something that I could easily portion and freeze and so zucchini slice was the idea of the moment. My mum used to make this all the time in the past so I have adapted her recipe to suit what we had available in the fridge.

Zucchini and Feta Slice

What you’re going to need

6 eggs

1 cup self raising flour, sifted

3 tablespoons vegetable oil

2 medium zucchinis, grated

50 g feta

2 slices ham

salt and pepper to season

Method

  1. Preheat oven to 200 degrees Celcius.
  2. In a large bowl, add the eggs and sifted flour and whisk until well combined. Add all other ingredients and mix well with a wooden spoon.
  3. In a greased square baking dish, pour the mixture and gently shake the dish to make the top even.
  4. Bake in the oven for 40-45 minutes or until a skewer comes out clean from the centre.

And that’s it! Easy peasy.

Zucchini Slice

 

 

 

Quick and Easy French Toast

It’s been an eternity since I’ve posted (apologies). Alas, now I have all the time in the world and so catching up on some much needed writing. Strictly speaking, I am not sure of the traditional method of preparing French toast, however the general concept is sweet eggy toast. I’m really into the “less is more” approach for food at the moment and just really going back to basics, keeping it simple and healthy! This recipe is dairy free. Here’s what I did!

Quick and Easy French Toast

What you’re going to need

2 eggs

1/2 teaspoon vanilla extract

2 slices bread

Cinnamon

Maple syrup

Strawberries

Coconut chips

Method

1.Cut slices of bread into triangles

2. Crack two eggs into a small bowl and whisk in the vanilla extract

3. Heat up a small fry pan. Dip each triangle into the egg mixture making sure it’s completely covered.

4. Place into the pan. Repeat with the rest of the bread. Cook until golden brown on both sides.

5. Plate up with toppings such as maple syrup, cinnamon, strawberries and coconut chips! (Obviously these are optional and just ideas for you to try)

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Shakshuka

Shakshuka or “baked eggs” as it may be more commonly known, is a spicy tomato sauce based dish with eggs being the hero! I have never tried it before I made it myself so not sure what it is meant to taste like traditionally, however, my version tasted amazing regardless! I invested in a Baccarat Granite fry pan and it is glorious. No need for butters when you’re cooking and absolutely nothing sticks so it’s super quick to clean! It is also oven safe which worked perfectly for this dish and reduces the amount of dish washing afterwards! My recipe is not strictly traditional as I opted not to use capsicum but mushrooms instead. Here’s what I came up with!

Shakshuka (serves 1)

What you’re going to need

2 eggs

1 tin diced italian tomatoes

1 teaspoon tomato paste

1/4 brown onion, diced

1 clove garlic, minced

1/2 teaspoon cumin

1/2 teaspoon sweet paprika

3 button mushrooms, sliced

salt and pepper

1 teaspoon olive oil (for browning onions and garlic)

sourdough toast for serving

Method

1. Preheat oven to 180 degrees

2. Warm up the oil on a medium heat in a small frypan (preferably an oven safe pan because it will keep this as a one pan dish). Add the onions and garlic and cook through until softened

3. Add the tin tomatoes, tomato paste, cumin, paprika, salt and pepper. Stir through making sure everything is well combined.

4. Once sauce begins to thicken, add the mushrooms.

5. For the eggs, you can either crack them directly into the sauce, evenly spread apart. (or what I did was crack them one at a time into a separate container, just to avoid any possibility of eggshell falling in the sauce and also so I could get a perfect position in the pan for the eggs) Once eggs are in the pan on top of the sauce, place the fry pan in the oven for 10 minutes or until eggs are cooked to your desired preference.

6. Serve with sourdough toast (or any kind of toast will be fine too!)

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