News - greatsouthernkids
Delicious recipes from Josh Byrne's 'Kitchen Gardens for Kids' Tour
Pumpkin and Feta Cake
Ingredients
1 onion, diced
1 medium zucchini, grated
1 ½ cups of roast pumpkin cubes
½ cup chopped feta cheese
½ cup of grated cheddar cheese
½ cup oil
1 cup self raising flour
¼ cup chopped sundried tomatoes
1 teaspoon dried Italian herbs or 2 Tablespoons fresh herbs
5 eggs
Method
Combine all ingredients and place in a lined quiche dish or cake tin.
Bake in a moderate oven (180) for 45mins or until firm and golden on top.
Other Options
This mixture can be baked in muffin tins or a baking dish. You can add some chopped capsicum, fresh parsley or spring onions.
This works very well with gluten free flour.
Corn and Zucchini Fritters
Ingredients
2 cobs of corn, shucked
1 zucchini, grated
1 onion, diced
2 tablespoons of parsley or coriander
½ cup self raising flour
2 eggs
Salt and pepper
Method
Combine the first 4 ingredients, then add the flour.
Mix in lightly beaten eggs and season.
Place tablespoonfuls of mixture in a lightly greased fry pan and cook until golden brown on both sides and cooked through.
Serve with sweet chili sauce.
Other Options
Can add any of the following ingredients;
½ cup chopped capsicum
Spring onions
Chives
Grated potato if zucchini isn’t available.
Pumpkin Fruit Loaf
Ingredients
2 cups dried fruit (eg. sultanas, apricots, cranberries, apple)
1 cup of water
1 teaspoon Carb Soda
1 cup of cooked pumpkin
1 ½ cup self raising flour
1 egg
1 teaspoon mixed spice
Method
Roast or microwave pumpkin until tender.
Boil dried fruit and water for 4-5 minutes.
Add teaspoon of carb soda.
Cool slightly and add mashed pumpkin. Stir in flour, egg and spice.
Place mixture in a loaf tin lined with baking paper.
Bake in a moderate oven for one hour.
Remove from oven and cover with foil until cooled.
This cake has no fat or added sugar.
Spinach and Ricotta Pie
Ingredients
1 onion diced
1 cup of Ricotta
1 cup of low fat grated cheese.
½ cup of feta
3 eggs beaten
1 large potato micro waved for two minutes
1 bunch of silver beet
Pinch of nutmeg
Grated rind of lemon
Salt and Pepper
Filo Pastry
Method
Combine the first five ingredients in a bowl.
Chop the potato into small cubes.
Wash silver beet thoroughly and remove most of the stalk. Drain and shred.
Add potato and Silver beet to the bowl with the seasonings.
Preheat oven to 180.
Line a baking dish with baking paper and begin to layer filo pastry.
Give every second layer a light spray of oil. Place all the ingredients on the pastry and cover with another 5 -6 layers. Spray the top and bake for 40 mins.
Test to ensure mixture is firm and set.
Option
Replace potato with grated zucchini.
