Beef & Potato Pies
Chilli Con Carne with Corn Bread
Flat Bread Vegetable Slice
Homestyle Beef Casserole with Herb Dumplings
Homemade Egg-Free Pasta with Mushroom & Pea Sauce
Olive & Parmesan Damper Rolls
Oven Baked Fish Dippers with Avocado Mayonnaise
Parmesan Veal Schnitzel
Pumpkin & Sesame Seed Cheese Loaf
Ricotta & Zucchini Hotcakes
Roast Pumpkin & Feta Pizza
Roasted Vegetable & Goats' Cheese Flan
Ricotta, Vegetable Tart with Kale Crisps
Roasted Vegetable Rustic Tart
Sweetcorn & Dill Fritters
Texan Pulled Pork & Beans with Cheese Dumplings
Lovely for breakfast, brunch or lunch. Omit the bacon for vegetarians and replace with some grilled haloumi cheese.
Prep: 15 mins Cooking: 20 mins
200g button mushrooms, halved
2 tbsp maple syrup
2 medium zucchini
1 cup (200g) low-fat ricotta
½ cup (125ml) low-fat milk
1 cup (150g) Healthy Baker fibre-enriched plain flour
1 tsp baking powder
2 tbsp olive, safflower or sunflower oil
Preheat the oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place mushrooms and bacon on prepared tray and drizzle bacon with maple syrup. Bake in oven for 15-20 minutes or until mushrooms are cooked and bacon golden and crisp.
Meanwhile, grate zucchini into a large bowl and squeeze out excess liquid. Add ricotta, milk and eggs, and beat together using a fork. Fold in the flour and baking powder. Season with sea salt and freshly ground black pepper.
Heat a large non-stick frying pan over medium heat. Add 1 tablespoon of the oil. Drop in 2 tablespoons of batter to make a hotcake and cook 4 hotcakes at a time in the pan. Cook for 2 minutes on each side or until golden and cooked through. Transfer to a plate and keep warm white you cook the remaining hotcakes.
Serve with mushrooms and maple bacon.