Ingredients:
1 cup minute oats
1 ½ cup flour
1 cup castor sugar
2 tsp. cinnamon
185 g melted butter
Approximately 8 fresh apricots
Method:
Preheat oven to 180C. Grease lamington tin. Put oats, flour, coconut, sugar, cinnamon in a bowl then mix well. Add butter then stir. Press 2/3 into base of tin. Cut apricots into halves, remove seed and slice. Cover with remaining mixture. Press with a fork. Bake for 35-40 minutes.
Ingredients:
2 cups SR flour
½ tsp. bi-carb soda
1-400 g tin pumpkin soup
2 beaten eggs
2 tsp melted butter
½ cup chopped bacon
Method:
Sift flour and soda into bowl. Add remaining ingredients. Stir just enough to combine. Spoon into muffin cases.
Ingredients:
4 eggs
1 pack soup mix
1 tin asparagus tips
1 cup skim milk
½ cup light cream
2 tbsp. SR Flour
1 cup light cheese grated
1 diced onion
Method:
Mix all ingredients together. Bake in 180C oven.
Ingredients:
4 eggs
1 cup milk
1 cup carnation milk
1 cup of diced ham or bacon
½ cup grated cheese
1 cup packet score mix
salt and pepper to taste
2 tbsp softened margarine
oregano to taste
1 small grated onion
any leftover vegetable
Method:
Put in large container with lid. Shake. Pour into quiche dish. Bake in a moderate oven till set and golden brown.
Ingredients:
375g grated zucchini
5 eggs
1 large grated onion
3 bacon rashers
1 cup grated cheese
½ cup oil
salt & pepper to taste
1 cup SR flour
Method:
Mix all the ingredients together. Bake in a lamington tin for 30 to 40 minutes in a moderate oven.
Ingredients:
2 eggs
1-250 sour cream
1 cup cooked rice
250 g frozen spinach
2 tbsp grated cheese
Method:
Mix all ingredients together. Cook at 180C at about 35-40 minutes or until golden brown. Feel free to add corn or corn pies or whatever in addition to or instead of spinach.
Ingredients:
1 large bunch spinach (not white stalks 6-8 leaves chopped)
1 large diced onion
garlic and curry powder to season
2-3 beaten eggs
1 cup grated cheese
panpas puff pastry sheet
Method:
Cook onion, garlic and curry powder for a few minutes. Add chopped spinach and cook for a few minutes. Place in a large bowl and add beaten eggs and cheese. Line a large pie dish with pastry, fill with spinach mixture and top with pastry. Cook in a moderate oven for approximately 35-40 minutes.
Ingredients:
1.5 kg tomatoes
500 g onions
500 g sugar
1tbsp curry powder
1 tsp salt
1 tsp mixed spice
vinegar to barely cover
Method:
Peel tomatoes, cut them into pieces, then chop onions. Boil all together for 1 to 2 hours. Thicken with a tablespoon of flour or even the flour.
Ingredients:
2 large onions (diced)
2 carrots (diced)
2 large potatoes (diced)
1 cob corn
½ large sweet potato (diced)
1 tbsp curry powder
2 tbsp plain flour
garlic (optional)
Method:
Fry onion in a little water until transparent. Add garlic if desired. Add curry powder. Tip into a large saucepan. Add vegetables with water to barely cover. Add salt and pepper to taste. Simmer covered for ½ hours. Test vegetables with skewer a couple of times to ensure they are not too sloppy. Thicken with flour and serve with rice.
Ingredients:
4 medium potatoes sliced (peeled and cooked)
1 diced tomato
1 diced onion
4 large mushrooms
½ cup diced bacon
600 ml of cream
Method:
Drain the potatoes. Put into an oven proof dish. In a fry pan, cook all the other ingredients except for the cream. Spread the cooked ingredients on top then add the cream . Top with grated cheese. Bake till top is golden brown.