Melted butter, for greasing
2 zucchini, grated
2 shallots, finely chopped
120g haloumi, grated
3 eggs, beaten
⅓ cup self-raising flour, sifted
¼ cup olive oil
Freshly ground black pepper
6 cherry tomatoes halved
Chilli flakes (optional)
Preheat oven to 180°C. Brush a 12-hole patty pan with melted butter and line the bases with rounds of baking paper. Put all ingredients in a bowl, season with pepper and mix until well combined.
Spoon mixture evenly into prepared patty pan. Top with half a cherry tomato (chili flakes are also a good addition to sprinkle over at this point).
Bake for 25-30 minutes until golden and puffed. Allow to cool for 10 minutes before loosening from the pan. When cool, cover with foil, ready to pack in picnic hamper.
3 x brown onions, chopped
3 tablespoons soft brown sugar
1 x 250g block of Tasmania style feta
3 sheets Pampas puff pastry
Preheat oven to 180.
Caramelise onions on quite a high heat.
In a bowl whisk the egg with a fork and crumble in the feta. Once the onions have cooled slightly mix them through to create the filling.
Using a round or serrated edge cookie cutter to cut rounds out of the pastry (it will need to be slightly defrosted, but not too soft).
Place each round into a greased shallow muffin tray and fill with mixture (about a teaspoon per round, but this will depend on the size of your cookie cutter).
Cook in oven until golden brown for 10-15 minutes.
Enjoy! I dare you not to finish them before your guests arrive!
1 bunch of silverbeet spinach
4 spring onions
250g cottage cheese
Handful of parmesan cheese
1 block of feta
Parsley or coriander
Pinch of nutmeg
Salt and pepper
Roughly cut the spinach into a bowl/sink and cover with boiling water to wilt.
Grease baking tray and line with about 4 sheets of filo pastry.
Mix all other ingredients into a bowl. Once spinach is blanched squeeze out excess water and add to bowl.
Pour into the baking tray covering with a few more layers of filo on top, brush pastry with a bit of oil.
Bake on 180 for 40 mins.
1 can of corn kernels
2 blocks of crumbed feta
Handful of tasty cheese
1 brown onion
Shallots or parsley for herbs
1 egg, beaten
5-7 table spoons of flour
3tbsp of Greek yoghurt
3tbsp of tomato sauce
Finally dice onions and sauté.
Drain the corn juice into a bowl and add the kernels to a large bowl. Add the feta, tasty cheese, herbs, beaten egg, flour and onion to the large bowl. If it’s too dry, add some corn juice in. If it’s too wet, add flour until you get a thick batter consistency.
Take a heaped table spoon of batter and fry in a hot pan with olive oil. Cook until golden to dark brown and flip. Salt them once they’re out of the fry pan.
Mix the Greek yoghurt and tomato sauce together to create a light and tasty dipping sauce.
1 cup of cottage cheese
½ cup finely crushed nuts (can be mixed nuts or walnut)
3 tbsp coconut amino sauce
1 grated onion
1 grated carrot
½ cup GF dry breadcrumbs
1.5 cups quinoa flakes (oats can be used as a substitute)
1 heaped tsp dry veg stock
Generous sprinkle dry mixed herbs
1 tsp sea salt
Mix all together – this amount of mixture will need 5 – 6 puff pastry sheets thawed.
You’ll get two long rolls per sheet – cut rolls to bite sized pieces (4-5 individual sausage rolls per roll).
Brush with egg yolk and sprinkle sunflower seeds – put on baking paper under and cook approximately 30 minutes at 180 degrees.
As you will see this makes a big batch – what I do is make the filling and roll into the puff pastry rolls then wrap in glad wrap and freeze – you can then just always have them on hand to make fresh.
½ bunch parsley
3 cloves garlic
1 red onion
Juice of 1 lemon
Salt & pepper to season
Finely chop parsley, garlic, red onion and tomatoes.
Combine with chickpeas, dress with juice of 1 lemon and season with salt and pepper.
Great accompaniment with any roast meat.
1 packet of arrowroot biscuits (crushed – not too fine / best chunky)
1 tin condensed milk
½ cup Baileys
1 cup desiccated coconut
2 tbsp cocoa
Extra desiccated coconut (to roll in)
Mix all ingredients together well (except extra coconut)
Take small spoonfuls and roll into balls in the extra coconut – put in the freezer (best stored and eaten straight from the freezer).
1 small red onion
200g feta cheese
1 bunch of fresh mint
Extra virgin olive oil
Chop the watermelon flesh into chunks, discard the peel. Peel and finely slice the onion, crumble the feta, then pick and tear up the mint leaves.
Combine in a bowl with a little oil and season with black pepper.
Serves about 6 people.
If you make any of these, make sure to tag us in your pictures so we can see your delicious creations!