Veggie Slice - or Confetti Slice for little ones!

A great lunch box filler. It's quick, easy, tasty and healthy.......

Ingredients:

• 2 cloves garlic
• 1/2 onion
• 1/4 red capsicum
• 2 small carrots
• 2 small zucchini
• 6 eggs
• 1 dollop cream
• 100 g Danish feta
• 100 g smokey bacon, I use Dorsongna
• Salt and pepper

How to?

I chop the garlic, onion and capsicum with the blades in my food processor, the put the grating disc in. The only thing hand chopped is the bacon. It's all put in a lightly oiled slice tin, beat the eggs and cream together, add salt and pepper, and pour over veggies and pat the lot down a bit - sloppy work! Break the feta up over the top and bake at 160 Celsius for 20 - 30 mins - only until the egg is just set. It's not as nice if the eggs are over cooked.

This recipe is highly adaptable, choosing different veggies, adding different spices or sauces (such as sweet chilli or BBQ) make it a whole new experience

Stuffed Rock Oysters

These delightful nibbles are a great starter for a special summer dinner! I don't really measure when cooking these, and quantities will change with different sized oysters and your personal preference, but below is a rough guide!
These are really only a mornay oyster with added flavour from prawn, prosciutto, capsicum and shallot, however if you serve them to guests they will be pleasantly surprised!

Ingredients / person
4 Rock Oysters
mix of diced capsicum, prosciutto, shallot and cooked king prawn
small quantity of white sauce
grated tasty cheese

How to?
Line a baking tray with foil and arrange oysters so they are not touching and are evenly spaced. Place a small amount of prawn and prosciutto mix on each prawn, top with white sauce and cheese - place under grill until cheese starts to toast. Serve sprinkled with freshly ground black pepper and a wedge of lemon.