Easy Zucchini Slice

You’ve probably tried Zucchini slice at some point in your life. Well, I’d like to re-introduce you. Easy-going, flexible and of course; bacon! Mum used to cook this, and I’ve just recently discovered how adaptable and quick it is to make.

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Now I’m going to point out two kitchen items that make this zucchini slice even easier (although they certainly aren’t necessary).

  1. My slow cooker- (I have this one). I’ve started cooking this in the slow cooker because it’s cheaper, and although it takes a little longer to cook, it doesn’t heat up the kitchen like turning on the whole oven does! And trust me, I really don’t need the extra heat in our non-insulated, non-air-conditioned house.
  2. My food processor- (The previous model to this one). I’ve had a love-hate relationship with it, owing to the fact that I badly sliced my thumb on the sharp blade. In retaliation, I broke the original grater attachment, whilst trying to grate hard parmesan. But needless to say, we have since resolved our differences, and if you have one, the food processor makes the zucchini slice super-quick. I use it to freshly grate tasty cheese and then grate the zucchinis.

As a bonus, it freezes well and it’s a healthy option for dinner.

Go ahead, give the humble Zucchini Slice a shot!  (and treat your food processor with respect!).

Easy Zucchini Slice

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Makes: 9 x 13 inch pan


  • 375g zucchini, finely grated
  • 1 large onion, finely chopped
  • 3-4 shortcut bacon, finely chopped
  • 1 cup grated cheddar
  • 1 cup self-raising flour
  • 1/2 cup vegetable oil
  • 5 eggs
  • salt, pepper


  1. Preheat oven to 180°C (160°C fan-forced), or alternatively set your slow-cooker to high.
  2. In a large bowl, combine zucchini, onion, bacon, cheese, sifted flour, oil, and lightly beaten eggs. Season with salt and pepper.
  3. Pour into a well greased lamington tin (16cm x 26cm).
  4. Bake for about 30-40 minutes in the oven until well browned. Or 1.5 hours in the slow-cooker (with a tea towel under the lid)
  5. Cut into squares and serve.

Recipe Source: my friend Google gave me this recipe

The Best Choc Chip Cookies

This week my sister Katie is up visiting from Sydney. Yesterday we went for a stroll through town and walked up to the top of Memorial Hill.

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Here’s Katie to say hello! (She wanted to call it Katie’s Korner)

Hi! Parkes is awesome… apart from the the water tasting funny if you don’t filer it, the lack of internet and the weak TV signal. But it is forcing me to get out, so walked to the local swimming pool to keep up the exercise. Cooking chocolate chip cookies is awesome too– especially since you can eat the cookie dough! But the best part is actually getting away from the city and spending time with Meg. Oh, and being able to walk everywhere. And now Meg is complaining about cooking the dough for too long – when it looks perfect!! Not a burnt edge to be seen (sorry Mum, and Dave).

Our Mum used to make slab choc chip cookies, and we all loved taking them to school for morning tea. I think there’s a story in there somewhere about Ned swapping Mum’s baked goods for bags of chips at school. They must have been good Mum!

Now this recipe is very similar to my Mum’s but it is more chewy and less crumbly. My sister and I decided it would be fun if we tried to do this blogging thing together. These are choc chip cookies the easy way (does anything else think of Back to the Future II, when Marty gets hit over the head and then blacks out?) And it’s a great way to use up slightly out of date choc chips that I’ve stocked up on when they are on sale. I can’t help myself when I see a bargain!

The best part is mixing up what you throw in with the choc chips. There are endless variations. I normally use milk, dark and white chocolate chips, and this time I even used up leftover fudge.

Katie says they are en-pointe. (or on point?)

Katie: Pretty sure its spelt “on point” – but I have been out of school for a few years now, so my young adult terminology is a bit outdated too.

So first, here’s all the ingredients laid out.

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Mix the flour, bi-carb and salt. Sift if you want to.

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Beat together the sugar and butter until light in colour.

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Katie’s fright at the speed of the mix master!photo 2 (2)

Add in eggs and vanilla and beat again.

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Mix through flour until just combined (don’t over-mix!)

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Stir through the choc chips.

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Doing the washing up while the cookies are baked- thanks Katie!

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The finished product!

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So enjoy, and goodbye from Meg and Katie!

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The Best Choc Chip Cookies

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See our pretty picture above? It only took us 30 minutes and a lot of re-arranging!

Makes: a 9 x 13 inch pan (plenty)
  • 2 1/8 cups (10 1/2 ounces) plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bi-carb soda
  • 12 tablespoons butter (170 grams), melted and cooled slightly
  • 1 cup (7 ounces) brown sugar
  • 1/2 cup (3 1/2 ounces) castor sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips (or dark or white)


  1. Preheat the oven to 160 degrees. Adjust the oven rack to lower-middle position. Line a 9 x 13 inch baking pan with baking paper.
  2. Mix the flour, salt, and bi-carb soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
  3. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature and once cool cut into small squares!

Recipe Source: Slightly adapted from this Thick and Chewy Chocolate Chip Bars recipe at Mel’s Kitchen Café

Satay Chicken Wraps

We had family visit us last weekend and it was really lovely to spend time with them. We went for a walk to the library and did some shopping at the Parkes Craft Corner (which is a lovely shop selling handmade craft things like crocheted blankets, lead-lighting, woodwork and tea cosy’s) and generally just relaxed. The Craft Corner is one of my favourite shops in Parkes. I love knowing that I’m supporting the local economy and to have an opportunity to buy those knick-knack items that you can’t actually buy in the shops. I scored this plastic bag holder (which is reminiscent of the 70’s, but that’s almost back in fashion now, right?) and two lovely crocheted hand towels which go perfectly in our bathroom.

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I guess you could say I fit in here, in the country. I love homemade things and food is no exception! This recipe is a super simple one, and has been perfect for the hot weather we’ve been having lately. I don’t actually know if you could count this as a recipe it’s that easy. Grab a BBQ chook, some wraps, lettuce, and blend together the satay sauce- voila!


We’re big satay fans. For years we’ve eaten and made Kevin’s famous Satay Chicken. And of course there’s the Satay, Egg and Bacon Pizza, which we’ve adapted to Satay, Egg and Bacon Puff Pastry Pinwheels, and just the other day I made Satay, Egg and Bacon Foccacia (in the slow cooker!).

So when I saw this satay recipe on Mel’s blog, I thought I better try it. If you are looking for a light dinner to have on a hot summer’s day, this is perfect.

The best thing about this dish is the leftovers. I’ll let you in on a secret. Ian and I generally eat our leftovers for lunch. It’s cheaper and easier than buying lunch out. Not that I get that option anymore, working 30 minutes out of town. It’s either pack your own lunch, or starve! (Just joking, they do have vending machines). But since Ian’s been working for an electrical contractor, he doesn’t always know where he’s going to be working or if he will have access to a  fridge and/or microwave. So this recipe really takes care of all that. Take a cooler with an ice brick, and bam! Satay chicken wrap for lunch.

Admittedly the picture I took isn’t the greatest, but it gives you an idea. Simple, yummy satay wrap. Just go make it. You’ll thank me later.

Satay Chicken Wraps


BBQ chicken is the easier option, but you can use this shredded chicken recipe from Mel’s Kitchen Café, which requires boiling the chicken breast in a pan with chicken stock and shredding it once it’s cooled.


  • Wraps
  • 1 large BBQ chicken
  • Lettuce
  • Carrot cut into match sticks
  • Cucumber cut into match sticks
  • Coriander (to sprinkle on top)

Satay sauce:

  • ¼ cup peanut butter
  • 2 tablespoons peanut oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • 2 gloves minced garlic
  • ¼ teaspoon minced ginger
  • ¼ teaspoon red pepper flakes


  1. Blend together the satay ingredients until they are combined. (You can use a blender, or a small food processor, sometimes I even use my stick mixer).
  2. Shred the chicken.
  3. Make your wraps! We place the lettuce on first, then the carrots and cucumber, then the shredded chicken, drizzle on a healthy (i.e. lots) of satay sauce, and then sprinkle on some coriander.

Recipe Source: adapted from this recipe for Thai Chicken Wraps