Lunch Box

Piney’s Weekend Veggie Frittata with Roasted Sweet Potato, Corn & Greens

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Course Breakfast, Main Course, PlatterCuisine Modern Australian

Ingredients  

• 8 free range eggs
• 1 medium gold sweet potato diced
• 1 corn cob kernels removed
• 200 g green beans trimmed and chopped
• 1 cup cherry tomatoes or diced tomatoes
• 1/2 cauliflower cut into small florets
• 1 small onion diced
• 1 cup grated cheese
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper
• Fresh parsley or chives to serve

Instructions 

• Preheat oven to 200°C.
• Place the diced sweet potato and cauliflower onto a  Read More
  

Piney’s Banana Apple Crumble Bars

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Ingredients  

• 2 ripe Cavendish bananas mashed
• 2 Pink Lady apples diced small
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups rolled oats
• 3/4 cup plain flour
• 1/2 cup brown sugar
• 125 g butter melted
• 1 tsp cinnamon
• Pinch of salt

Instructions 

• Preheat oven to 180°C and line a slice tray
• In a bowl, combine oats, flour, brown sugar, cinnamon and salt
• Add melted butter and mix until crumbly
• Press two-thirds of the mixture firmly into the base of the tray
• In another bowl,  Read More
  

Banana Weet-Bix choc-chip muffins

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Course OtherCuisine Modern Australian

Servings 12 muffins

Ingredients  

• 3 ripe bananas
• 4 Weet-Bix
• 185 ml milk 3/4 cup
• 2 Eggs
• 80 g margarine 4 tablespoons
• 225 g self-raising flour sifted, 1 1/2 cups
• 2 tablespoons brown sugar
• 1 cup chocolate chips

Instructions 

• Preheat oven to 180°C.
• Grease a 12-hole muffin pan. Mash bananas in a bowl, then crumble in Weet-Bix and stir in the milk.
• Set aside for 10 minutes. Meanwhile, beat together the eggs and margarine, then add to the banana mixture.  Read More