Piecey Num Nums 1st Birthday!!

My "leap year baby" blog is one today!  My first post was on 29th February 2012 - I didn't plan it - it just sort of happened!!  

I can't say the year has unfolded as I had hoped when I wrote my first post.  Primarily I haven't blogged as much as I would have liked however I am hoping to change that this year.  I also didn't travel outside of the state I live in though I am excited to say that is definitely going to change this year.

In June I am travelling to France and Spain.  I am beyond excited about this as it has been many years since I was last in Europe.  And as you might guess from these glimpses of my home, I am slightly obsessed with Paris!  I am looking forward to sharing my trip with you!  

To mark this occasion I decided to make some birthday savoury muffins.  This recipe from the taste.com.au website caught my eye awhile ago but as usual I decided it would be so much better with a few little additions ;)  They are best eaten warm (20 seconds in the microwave) and I think they would be lovely as an accompaniment to soup.

Cumin and Pea Muffins

Ingredients

• 1 brown onion, grated or finely chopped
• 2 slices lean bacon, finely chopped
• 1 tsp minced garlic or 1 garlic clove crushed
• 1 tablespoon ground cumin
• 1 cup frozen peas
• 1 egg
• 1 cup of milk
• 2 cups of self raising flour, sifted
• 1/2 cup grated parmesan cheese
• 2 teaspoons olive oil
• 80gr butter, melted
• olive oil spray for greasing

Method

1. Preheat oven to 200°C
2. Grease a 12 hole muffin tin
3. Saute the onion, bacon and garlic in the olive oil until soft and golden.  Around 3-4 minutes should be long enough  
4. Add the cumin and peas.  Cook for about 2 minutes then remove from the heat and allow to cool 
5. Sift the flour into a bowl
6. Mix the butter, milk and egg.  Add it to the flour and combine
7. Gently stir through the pea mixture and the parmesan cheese.  If the mixture appears too dry add a dash more milk
8. Spoon into muffin tin and bake for 18-20 minutes

  

Zucchini Slice

This zucchini slice is easy to make and delicious to eat.  It is a wonderful recipe for those occasions when you need to bring a plate.  I originally got the recipe from the taste website but as I tend to do I have changed it a bit! 

The main difference is that I like to cook the onion and bacon first with some garlic.  Not only do I love the aroma of these three beautiful ingredients cooking but I think it adds something to the dish.  And, everyone loves this slice, even my 18 month old niece so whilst the garlic enhances the flavours it is very subtle.

The ingredients...

Please imagine there is some minced garlic in the picture as I forgot to include it!  I use the minced garlic you buy in a jar for this recipe as I don't want chucks of garlic in the slice.  Also, I had run out of vegetable oil so used extra virgin olive oil and it was fine.  This is a very forgiving recipe! 

Sautéing the onion, bacon and garlic

Cheesy zucchini goodness

Adding the cooked bacon and onion

Ready to bake

Golden deliciousness!

Zucchini Slice

Ingredients

• 1 large onion, finely chopped
• 200gr bacon, finely chopped
• 1 tsp minced garlic
• 1 cup of self raising flour, sifted
• 5 eggs
• 375gr grated zucchini
• 1 cup grated cheddar cheese
• 1/4 cup vegetable oil
• Salt and pepper
• Butter or olive oil spray to grease the pan

Method

1. Preheat oven to 180°C
2. Grease a baking pan of approximately 30cm x 20cm in size.  The Pyrex dish I use is slightly smaller than this.
3. Sauté the chopped onion, bacon and garlic until soft and golden.  Around 5 minutes should be long enough.  Let it cool slightly.
4. Beat the eggs, add the flour and mix until smooth.  
5. Add the zucchini, cheese, oil, onion and bacon mix to the flour and eggs. Combine well.
6. Season with pepper and salt to taste.  I never add salt as I don't believe it needs it.
7. Pour into the greased pan and bake for approximately 30 minutes or until cooked through.
8. Allow to cool slightly in the pan, cut into squares and then remove carefully!  Delicious served hot or cold.

Savoury Pinwheels

The perfect Saturday afternoon - good friends, a little champagne, delicious food and cuddles with a precious baby girl.

These pinwheels are perfect finger food.  They are very easy and quick to prepare.

Spread a thawed puff pastry sheet with basil pesto.  You can't beat home made pesto but I didn't have time to make my own so brought a good 'home made' version from a deli.  Sprinkle with parmesan cheese.

At this point you can roll the pastry sheet up and slice it or you can add a bit more flavour.  I sautéed a finely diced onion, bacon and garlic in a little olive oil.

Spread over the pesto and parmesan

Roll up as tightly as you can and slice - I got about 12 pieces out of each pastry sheet

Bake in a 200 degree oven for about 15 minutes until golden brown

The finished pinwheels

I made three varieties: the basic pesto and parmesan, the bacon and onion version and some with pesto, parmesan and finely diced roasted red capsicum.  All were delicious.  Other good ingredients would be finely diced olives or sun dried tomatoes - however the 'flatter' the ingredients the easier it is to roll the pastry sheet up tightly and this gives the nice pinwheel shape when sliced.

And what better way to finish off a lovely afternoon than with some chocolate!