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.

Pikelet Pops

Ingredients
1/2 cup all-purpose flour
1 tablespoon of sugar
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of kosher salt
1/2 cup of fat-free plain Greek yogurt
1-2 tablespoons of milk, depending on the thickness of the yogurt you use
2 tablespoons of melted and cooled butter
1 egg, lightly beaten

Method
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.

Add Greek yogurt, butter, and lightly beaten egg to the same bowl. 

Add enough milk to make batter stir-able, 1-2 tablespoons depending on the thickness of the yogurt.

Start by melting your butter, preheating your electric non-stick griddle, and having your lollipop sticks handy. I use the Wilton six inch lollipop sticks purchased from Spotlight.
Now, let’s make the pancake batter. Add flour, sugar, baking powder, baking soda, and kosher salt to a large bowl and whisk together. Then add non-fat plain Greek yogurt, melted and cooled butter, egg, and milk. Stir just until combined. You will have a very thick and creamy pancake batter.

Scoop out a heaping teaspoon of pancake batter.

Drop the pancake batter onto the hot griddle. Give the pancake about a minute to set up on the griddle side so the lollipop stick won’t go all the way through, then place the lollipop stick in the batter just shy of the top of the pancake. Press stick down and use your spoon to smooth out the valley in the batter, that way you will have pancakes that look perfect on both sides!

Space the rest of the pancake pops out, so you have room to add the sticks. They cook really quickly since they are so small. About 4-5 minutes on the first side, and around 3 minutes on the second side. Once the edges start to dry out, they are ready to turn. To flip the pancake pops use a small spatula to lift them up a bit, then you can use the lollipop stick to give them a quick turn. 

To warm before serving, pop them in the microwave for thirty seconds and they were perfectly hot and fluffy!

Teriaki Sauce/Marinade

Ingredients
3 Tbsp Soy Sauce
2 Tbsp Honey
2 Tbsp Lime / 1 Lime, juiced
2 tsp garlic, minced
1 tsp sesame seeds (optional)

Method
Place ingredients into a small bowl and stir well.

If using as a marinade, just pour over the meat and either place in a covered container or sealed plastic bag for 30+ minutes.

If using as a sauce, add ingredients to a saucepan and cook for 10 minutes until bubbling.

Coconut Bread

Ingredients:
Bread
150g self raising flour
80g desiccated coconut
90g sugar
35g coconut oil
250g milk

Lemon Icing
80g icing sugar

1-2 tablespoons of lemon juice

Method:
Preheat oven to 180 degrees.

Line or grease a small sized loaf tin.

Add all bread ingredients into bowl.

Blitz on speed 5 for 10 seconds.

Pour batter into prepared tin.

Bake for approximately 35-40 minutes or until slightly golden on top and cooked through.

Once bread is cooled, combine icing sugar and half of the lemon juice in a bowl. With a small whisk or spoon combine. Drizzle in more juice until a thin lemon icing is achieved.

Spread over the bread.

Ginger Garlic Baked Salmon Recipe

Serves 2-3 with rice | Prep Time: 10 Minutes | Cook Time: 15 Minutes

Ingredients:

3 pieces of salmon
One 2-inch piece ginger, peeled and chopped
5 cloves garlic, peeled and chopped
1 and 1/2 tablespoons soy sauce
1/2 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
3 heavy dashes white pepper
Pinch of salt

Method:

Rinse the salmon and pat dry with paper towels. Add the ginger and garlic to the salmon and gently rub them on the salmon. Add the rest of the ingredients to the salmon, stir to mix well so the salmon are nicely coated with all the ingredients.

Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.

Pre-heat the oven to 375 F. Line the salmon on a cookie sheet line with greased aluminum foil and bake for 15 minutes in the middle of the oven, or until the surface turn brown or slightly charred.

Serve warm with rice.

Chicken Bites with Plum Sauce

My family love these - and they are a much better alternative to pre-made meatballs which are full of additives. They can be eaten hot, but also make great finger food for lunches. Pack with carrot and celery sticks and a sauce for dipping.

Makes 25

Ingredients
600g chicken thigh fillets
small handful of coriander
8 shallots, roughly chopped
2 tablespoons ginger, roughly chopped
2 eggs
120g breadcrumbs, made in TM
plum sauce, to serve

Method

1. Roughly cut the chicken into 3cm cubes and freeze for 45 minutes.
2. Put 250g of the meat into the TM bowl and mince for 2 seconds/speed 7. Set aside and repeat with the remaining chicken.
3. Place coriander, shallots and ginger into TM bowl and chop for 8 seconds/speed 7.
4. Add meat and remaining ingredients (except plum sauce) and mix for 5 seconds/speed 6.
5. Take a spoonful of mixture and shape into walnut sized balls, using wet hands.  Place onto a tray and repeat with the rest of the mince. Cover and refrigerate for at least 1 hour.
6. Preheat oven to 200 degrees.
7. Place chicken bites onto a tray lined with non-stick baking paper and drizzle with oil.  Bake for 20-25 minutes, turning once, until golden brown.

Easy Scrolls

Ingredients:
1 cup of SR flour
1 cup of Greek yoghurt
*various - see varieties below or make your own.

Method:
Equal parts SR flour and Greek yoghurt. Mix ingredients together into a bowl to create dough. I add a little more flour if the mix is too sticky. Roll out onto a floured flat surface. I have made a double batch below and created a different variety of scrolls. One side is ham, capsicum and cheese and the other ham and cheese.
Then roll up and slice into 2cm thick segments, bake on baking tray until golden approximately 15-18 minutes.

Different types:

• ham and cheese
• bacon and cheese
• ham, capsicum, pineapple and cheese
• ham, pineapple and cheese
• chicken and sweet chilli
• pizza sauce and cheese
• salami and cheese
• vegemite and cheese
• spinach and fetta
• sundried tomatoes, basil and cheese
• ham, tomato and cheese
• pesto and cheese

Crunchy Chocolate Chip Cornflake Cookies

Ingredients:
250g butter, room temperature
1 cup castor sugar
1 and 1/2 tsp vanilla essence
3 eggs
2 and 1/4 SR flour
1 cup dark chocolate chips
1/2 cup sultanas
1/2 cup coconut
3 cups cornflakes, lightly crushed
2-3 cups cornflakes, extra (not crushed)

Method:
Preheat oven to 180C and have 2 greased baking trays ready.
Cream butter and sugar until pale and fluffy.
Add vanilla and eggs, gently beat together.
Fold flour through mixture, until well combined.
Add crushed cornflakes, chocolate chips, coconut and sultanas, stir gently.
Roll a heaped tablespoon of mixture into a ball, then roll through extra cornflakes, flatten slightly.
Bake for 10-15 minutes or until just golden.

Serves 30.

Curried tuna toasted

Ingredients:
1 x 400g tuna in spring water, spring water drained 
1 teaspoon of curry powder
1/2 cup of mayonnaise, light
Turkish rolls, cut in half, lengthways 
Margarine 
Flat bed toaster

Method:
In a bowl add the tuna, curry powder and mayonnaise. Mix until all combined thoroughly. Set aside.
Slice Turkish rolls in half lengthways and put some margarine on the top side.
Put the tuna mix on the bottom side of the Turkish roll (the side without the margarine) and top with grated cheese.
Put the top on (the side with the margarine) and put on the flat bed toaster. Cook on "toast" for about 5 minutes.
Cut in half and serve.
Enjoy!