Aug 2, 2013

Food Waste Avoidance 5 - Easy Vegie Loaf

The menu item – Easy Vegie Loaf – provides a perfect example of the use of range of ingredients which:
  • store well for long periods - (canned corn, flour)
  • medium periods – (frozen vegie mix, frozen cheese)
  • short periods – (fresh vegies, ricotta cheese)
  • best fresh from home garden – (parsley)
The food storage worksheet for these ingredients would look like:

Food storage worksheet

















Recipe for Easy vegetable loaf

An easy and delicious vegetable loaf that the whole family will enjoy.
(25 mins preparation + 45-55 mins cooking)

Ingredients
  • ½ cup corn flakes, crushed
  • 2 tablespoons Parmesan cheese, grated
  • 5 cups mixed vegetables, diced finely (carrot, potato, corn, pumpkin, zucchini, celery, capsicum, onion)
  • 500 g reduced-fat ricotta cheese
  • 4 eggs, beaten
  • 160 g wholemeal Self Raising flour
  • 2 tablespoons chives, chopped
  • 2 tablespoons fresh parsley, chopped
Instruction
  1. Preheat oven to 200°C.
  2. Grease 2 loaf tins.
  3. In a small bowl, mix corn flake and Parmesan cheese. Set aside.
  4. Combine remaining ingredients. Mix well and put into loaf tins.
  5. Sprinkle corn flake mix over the loaves.
  6. Bake for 45-55 minutes.
  7. Allow to cool then turn out and cut each loaf into slices.

No comments:

Post a Comment