I find it hard to give the little one a balanced diet. Well, it’s not difficult. I just sometimes forget. It’s easy to make a one big serve of something, freeze it, and then she’ll eat it for the next few days. And then I suddenly think, “Aiya! She’s been eating the same thing for three days!!”. Bad parent.
So, I’m making an effort to keep a variety of things in the freezer. Here are two recipes to share!
Zucchini Slice (inspired by the recipe on pg 67 of Donna Hay magazine, Issue 65)
- 1 onion
- 4 cloves garlic
- 900g veg (zucchini*, eggplant, broccoli), grated
- 100g cheese
- 3 eggs
- 3 tbsp olive oil (to cut down on eggs)
- a handful of basil, chopped
- 2 cups of SR flour
Fry the onion and garlic until golden. Mix all ingredients together and bake in the oven until golden brown – about 40 minutes.
*For those of you in Beijing, I used 西葫芦 instead of zucchini.
- 1.5kg/5 potatoes, shredded (squeeze well, or leave to drain)
- 2 eggs
- 150g flour
- 2-3 tblsp cheese (I used some parmesan)
- 5 cloves of garlic
Mix it all together. Drop balls into a fry pan and flatten them with your spatula.
Both were very popular with the little one! Let me know if you try it out too!