I really have no recollection why I put most books I request from The Library on Hold. I can't remember where I saw, or heard about, them. They just appear, as if by magic, on my shelf in The Library. The Mama Bake Book is one such Hold, and it makes me wish I had a passel of children to feed, because it is an excellent meal planner. It is an Australian book, so it uses familiar measurements, ingredients and terms. It is organised into weekly menus to feed a family of four and has step by step preparation charts too. There are Slow Cooker, Vegan, Meat Free, Oven Bakes, I Don't Have Time To Cook , Budget, Pies, Toddlers, High Protein/Low Carb, Homemade Takeaway, Sickness Recovery and even Big Batch meals and sweets: Too many to mention.
MamaBake is "a baking community where mothers get together in their local neighbourhood to cook one big batch meal each and then share the dish with the others, resulting in everyone going home with a week's worth of freshly cooked homemade dinners." (MamaBake page 10) Since this is an ABC book, I think I probably heard about it on the radio.
I have already made a full batch of the Bacon and Zucchini Pea Slice for MrsDrWho to take for her school lunch, and today I made half a batch for me. I replaced the zucchini with peas, but I would also use broccolini, or carrot and celery too. I think it is a good vehicle for whatever vegetable you like, and tomato and pumpkin too, which are fruits. I bought some local bacon and I put it in the oven to crisp while the oven was preheating, so I saved a pan. I used Parmesan cheese and added some finely diced red onion, because I like onion. You can replace the plain flour and baking powder with 1 cup of self-raising flour too.
This slice is just so easy to make, and it keeps for a week in the fridge or a month in the freezer.
Bacon and Zucchini Pea Slice makes 8 large or 16 small pieces
- 6 rashers of bacon, thinly sliced
- 2 cups of peas OR 4 zucchini, grated
- 5 eggs, beaten
- 100g tasty cheese, grated
- 20ml olive oil and a little extra to fry the bacon
- 150g plain flour
- 2 tspn baking powder
- salt and pepper to taste
Preheat the oven to 180*C and if you want to save a pan, place the rashers of bacon on some baking paper on a tray while the oven heats up. In about 15 minutes it will be relatively crisp and ready to slice up. Grease and line a 20 x 30cm slice tin ready for baking.
Otherwise, slice the bacon and fry in a little extra olive oil for five minutes until it is crispy and then drain on some paper towel.
Put the peas (zucchini), grated cheese and olive oil into a medium size bowl. I added the red onion here too. Mix together then add the eggs and finally the bacon, salt and pepper.
When it is combined, add the flour and baking powder and mix well until the flour disappears.
Spoon the batter into the lined slice tin and press gently so it is level. Bake for 30-40 minutes. It is ready when the top is golden and mine came away from the sides of the pan.
Allow to cool completely and then cut into 8 or 16 pieces, or any combination you like. Refrigerate for a week or freeze for a month in airtight containers or freezer bags.
I don't have a lunch box, but if I did it would be green and contain a Granny Smith apple. This is my Twinings Earl Grey Tea tin!!!