These are is the first holidays in our little nest since the kid-bird started school so we are enjoying the slower starts to the mornings and the chance for lazy days.
Today we made pikelets we found on TASTE. You can find the recipe here -> TASTE Pikelets
Hooly dooley was I a popular mama-bird in the nest today! They were simple and quick and the little birdies were able to smear them with whatever they wanted. The baby-bird had mashed banana, the toddler-bird blueberries and the kid-bird went honey.
Easy. Quick. Tasty.
STOCKISTS | Coco wears Bebe by Minihaha | Highchair IKEA |
Sneaky zucchini, hidden carrot, less obvious onion.
This zucchini slice recipe from TASTE is a big hit in our little nest.
photo source: Taste
We don’t always follow the recipe exactly. This is the place to hide those lonely leftover vegies at the end of the week before the next shopping trip. We have often added mushrooms, capsicum, corn and peas. The variations are endless.
- 5 eggs
- 150g (1 cup) self-raising flour, sifted
- 375g zucchini, grated
- 1 large onion, finely chopped
- 200g rindless bacon, chopped
- 1 cup grated cheddar cheese
- 60ml (1/4 cup) vegetable oil
- Preheat oven to 170°C. Grease and line a 30 x 20cm lamington pan.
- Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine.
- Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.
Happy cooking (and sneaky vegie hiding) Nesters!
Originally this recipe came from Taste but over the times of making it in our nest it has been changed slightly. It is a fairly healthy, delicious meal for the whole family. Our toddler-bird loves popping open the mussels (and I am all for any food which she finds fun!)
Photo: Mark O’Meera
You will need:
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 small red chillies, deseeded, finely chopped
1 tablespoon tomato paste
1kg tomatoes, finely chopped
1 small can of tomatoes
1 lemon, rind finely grated & juiced
2 teaspoons caster sugar
1/2 cup dry white wine
1kg mussels, without their hairy beards
1/2 cup flat-leaf parsley leaves, roughly chopped
1 tablespoon thyme, roughly chopped
hot crusty bread, to serve
1. Heat oil in a large, deep saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring, for 3 minutes or until onion is soft. Add tomato paste and cook for 1 minute.
2. Add tomatoes, lemon rind, lemon juice, sugar and wine to pan. Stir until well combined. Increase heat to high. Bring sauce to the boil. Reduce heat to medium. Add thyme. Simmer, uncovered, for 8 to 10 minutes or until thick. Season with salt and pepper.
3. Add mussels to saucepan. Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open. Discard unopened shells. Ladle sauce and mussels into bowls. Sprinkle with parsley. Serve with bread.
We guarantee this will become a favourite in your nest as well!