Waffles (Fast Ed)

Ingredients:
1 and 1/2 cups SR flour
1/4 cup caster sugar
salt
2 cups almond milk
2 tabs extra virgin olive oil
2 tsp vanilla bean
2 eggs, separate yolks and whites

Method:
Into a bowl add SR flour, caster sugar, a pinch of salt, almond milk, olive oil, vanilla bean and egg yolks and mix to combine. In a separate bowl whisk egg whites until soft peaks and then add to waffle mix and combine carefully.

Cook waffles and serve with fresh fruit and creme patissiere.
Enjoy.

Pumpkin and Feta Pikelets by Fast Ed

Ingredients:
Equal amounts of Butternut pumpkin and Greek Yoghurt
Olive oil
1 cup of SR flour
125g Blue Cheese

Method:
Bake the butternut pumpkin which is wrapped in foil and cook in the fire at the edge for 1 or so and should be baked lovely.

Equal parts of pumpkin and yoghurt and olive oil. Combine with SR flour and blue cheese for flavour.

Cook tablespoon amounts on the bbq plate until bubbles appear and flip.

Serve with bbq meat and a green salad.

Zucchini Slice by Karen Martini

Ingredients:
3 or 4 spring onions, sliced finely
1 clove garlic, minced
150g gypsy ham
1.5 tsp cumin
4 to 5 zucchini, coarsely grated and strained
3/4 cup frozen peas
250g feta
100g parmesan, finely grated
150g SR flour
1 tsp baking powder
freshly ground black pepper
6 eggs, whole

Dress the top:
zucchini, sliced
feta
peppitas

Method:
In a bowl add all the ingredients and stir to combine.
Put the contents of the bowl into a slice pan and cook in oven at 170 degrees C (fan forced 150 degrees C) for about 55 minutes. When it comes out of the oven it should be puffed and slightly golden. Let the zucchini slice sit for a bit to settle and then slice. 

To freeze slice into individual slices and put in a separate bag each slice ready to pop in the lunchbox.