Zucchini and Vegetable Slice

1 large zucchini, grated
2 carrots, grated
1 onion, chopped
1 sweet potato, grated
1 bunch of parsley, chopped
1 cup Self-Raising flour
1 cup grated cheese
5 eggs
1/2 cup olive oil
Salt and pepper to taste

1. Preheat oven to 170 C.
2. Place vegetables into a large basin together with flour and 2/3 cup grated cheese (reserve 1/3 cup for on top.) Beat eggs until frothy with olive oil and add to bowl. Mix well and season with salt and pepper.
3. Spread mixture over bottom of an oven proof dish, sprinkle reserved cheese on top, and bake in a preheated 180°C / 350°F oven for 45 to 50 minutes.

Serve hot or cold.

Photo by Julie O’Malley
Photo by Julie O’Malley

Italian Chicken Meatloaves with Mash

500g chicken breast mince
200g pork mince
2 garlic cloves, crushed
Pinch dried chilli flakes
1/2 cup dried breadcrumbs
1 egg, lightly beaten
1/3 cup roughly chopped fresh basil leaves
1/3 cup finely chopped sun-dried tomatoes
2 Tablespoons pine nuts, toasted, chopped
8 slices prosciutto
1.1kg desiree potatoes, peeled, chopped
60g butter
1/2 cup milk
Mixed salad, to serve

1. Preheat oven to 200C/180C fan-forced. Combine mince, garlic, chilli, breadcrumbs, egg, basil, tomato and pine nuts in a bowl.
2. Grease an 8-hole, 3/4 cup-capacity mini loaf pan. Line each pan hole with 1 slice of prosciutto, allowing sides to overhang. Press mince mixture into prepared pan holes. Fold prosciutto over to enclose filling.
3. Bake meatloaves for 25 to 30 minutes or until juices run clear when tested with a skewer.
4. Meanwhile, place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 20 minutes or until tender. Drain. Return potato to pan. Add butter and half the milk. Mash. Gradually add remaining milk, mashing until smooth. Season.
5. Serve meatloaves with mash and salad.

Photo by Julie O’Malley
Photo by Julie O’Malley

Goats Cheese and Fig Tart

2 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
2 x 150g pkts goat’s cheese (South Cape brand) at room temperature
4 (about 50g each) fresh ripe figs, ends trimmed, thickly sliced lengthways
2 Tablespoons red gum honey

1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place a pastry sheet on the prepared tray and top with the remaining pastry sheet. Taking care not to cut all the way through, use a small sharp knife to make a 2cm-thick border around the edge of the pastry.
2. Keeping within the border, spread half the goat’s cheese evenly over the pastry base. Arrange the fig slices over the cheese. Crumble the remaining cheese over the fig. Drizzle evenly with honey.
3. Bake in preheated oven for 12-15 minutes or until pastry is golden brown and puffed. Remove from oven. Cut into squares and serve immediately.

Photo by Julie O’Malley
Photo by Julie O’Malley

Photo by Julie O’Malley
Photo by Julie O’Malley

Fudge Brownies

1 cup plain flour
1 tsp salt
1 cup brown sugar
1 cup castor sugar
1/2 cup cocoa
2 tsp vanilla
1 cup oil
4 eggs
1/4 cup cold water

Mix together all ingredients until well combined.
Pour into greased 13″x9″x2″ pan and bake at 160C for 30 minutes..
Cool in pan and then cut into squares.

Photo by Julie O’Malley
Photo by Julie O’Malley

Fettuccine with Zucchini, Feta and Prosciutto

60ml (1/4 cup) olive oil
4 cloves garlic, crushed
500g (5 small) zucchinis, coarsely grated
1 lemon, zested, juiced
1 Tablespoon torn marjoram leaves
1/4 cup torn mint leaves
20g butter
200g feta, crumbled
10 slices prosciutto, torn

Pasta Dough:
300g (2 cups) plain flour, plus extra, to dust
3 eggs
3 teaspoons olive oil

1. Making the Pasta Dough: Place flour and 1 teaspoon salt in the bowl of a food processor and process for 30 seconds to combine. Add eggs and oil, then process until mixture comes together. Turn out dough onto a lightly floured surface.
2. Kneading the Pasta Dough: Knead dough for 6 minutes or until smooth. Wrap in plastic wrap. Leave for 15 minutes. Shape into a long sausage. Cut into 4 equal portions. Using a rolling pin, flatten portions into rectangles about as long as your hand and four fingers wide. Wrap dough in plastic wrap to prevent it drying out.
3. Rolling the Pasta Dough: Set your pasta machine at its widest setting. Feed 1 piece of dough through 4 times, folding it in half each time. Continue feeding through the dough, narrowing machine settings one notch at a time until you reach the thinnest setting. If necessary, dust lightly with flour if sticky and cut into shorter lengths. Repeat with remaining dough.
4. Making the Fettuccine: Once you have rolled all 4 portions of dough to the desired thickness, feed each portion through the fettuccine cutter. Place the fettuccine over a rail or the back of a chair, or lay it out on a tea towel dusted with flour to prevent it sticking. Cook pasta for 2 minutes in a large saucepan of boiling salted water or until al dente. Drain and keep warm.
5. Cooking Zucchini Mixture: Heat oil in a large frying pan over medium heat. Add garlic and cook, stirring, for 30 seconds or until fragrant (be careful not to burn the garlic). Add grated zucchini and lemon zest, and cook, stirring, for 2 minutes or until the zucchini is softened. Remove pan from heat.
6. Finishing the Dish: Add marjoram, mint, butter and warm fettuccine to the zucchini mixture and, using a pair of tongs, toss well to combine. Season with salt and pepper. Scatter over feta, then add prosciutto and lemon juice, and toss well to combine. Divide pasta among bowls and serve immediately.