My friend Victoria posted a link to this delightful recipe during the week and I was genuinely intrigued by it – pikelets made using only eggs and bananas? I had to try them. This morning provided the perfect opportunity: waking up to an overcast, sleep in, pyjama type Saturday. The kids devoured these healthy, protein rich, gluten free and diary free pikelets that contain no added sugar or carbohydrate – definitely my kind of breakfast or snack. The consistency of these on eating is a little more spongy than a standard pikelet, but it certainly isn’t a deal-breaker. If you prefer something a little sweeter, simply add some icing sugar to serve. These little babies would also make an excellent dessert for sugar-phobes, simply drizzle with cream – though I must confess to eating mine like this for breakfast. Makes 24+ and costs no more than $2.
- 2 bananas, mashed a little with a fork
- 4 eggs
1. Put slightly mashed banana and eggs in a mixing jug. Using a stick blender, puree the mixture until completely smooth.
2. Pour small amounts (about the size of the lid of a jam jar) into a frypan set to medium/low. Use a small amount of canola spray before pouring. Cook each for a couple of minutes each side (though I do find the first side takes around 3 minutes and second takes less than one). Eat by themselves, with a dusting of icing sugar or with some runny cream.
Zucchini Slice has got to be one of my favourite money saving meals and it gets a regular workout around here in the summer months. Rather than spending money on expensive meat for a barbeque when having people over, I often choose some good quality sausages to cook on the barbie accompanied by Zucchini Slice and a fresh salad. As well as being so affordable, this little number has two other benefits: first, from dicing the onions to chopping the bacon, to whisking the eggs and grating the cheese, it can all be made using various blades of the food processor. Second, it can be made up to a couple of days ahead and stored in the fridge to avoid cooking stress on the day your guests come over. To make this slice, originally from the Women’s Weekly, using the quantities that follow, costs around $6 and serves 6+. The photo above is a double quantity which neatly fits a roasting sized dish.
- 375g zucchini, grated
- 1 large onion, diced
- 3 rashers of bacon, sliced or chopped
- 1 cup grated cheese
- 1 cup self raising flour
- 1/2 cup oil (I use rice bran oil)
- 5 eggs
- salt and pepper
- Grate unpeeled zucchini coarsely, finely chop onion and bacon. Combine zucchini, onion, bacon, cheese, SR flour, oil and lightly beaten eggs, season with salt and pepper.
- Pour into a well-greased or baking paper lined lamington tin 16cm x 26cm, bake in a moderate oven for 30-40 minutes or until set and browned.
The other night I was in need of a quick dinner option that would use what I already had in the fridge/cupboard and save a trip to the shops. Taste.com.au came up with this answer and having never before made Carbonara properly, that is, traditionally – I decided to give it a go. The whole family chowed down on this dinner and asked for more. This yummy ‘sometimes’ dinner would be an easy end to a day gone wrong or a simple, achievable meal for a large group. Total cost $3 and serves 6+. Enjoy!
- 500g spaghetti
- 1 tbs extra virgin olive oil
- 1 clove garlic, bruised
- 150g piece pancetta or bacon, rind removed, finely chopped
- 4 eggs, at room temperature
- 40g (1/2 cup) grated parmesan, plus extra, to serve
1. Cook pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 125ml (1/2 cup) cooking water.
2. Meanwhile, heat oil in a large, deep frying pan over medium heat. Add garlic and pancetta, and cook, stirring, for 6 minutes or until both are light golden. Discard garlic and remove pan from heat.
3. Whisk eggs, parmesan and 1 tsp freshly ground black pepper in a bowl (don’t add salt as cooking water and pancetta are salty). Add reserved hot cooking water and whisk until well combined.
4. Return frying pan to medium heat. Working quickly, add hot pasta and toss for 2 minutes or until well coated with oil and pancetta. Remove pan from heat, add egg mixture, then toss for 1 minute or until egg mixture is creamy and warmed through (the heat from the pasta and pan will cook and slightly thicken the egg mixture without scrambling it).
5. Divide carbonara among plates and scatter with extra parmesan. Serve immediately.