Bacon & Corn Savoury Slice

I’ve been so used to cooking a ‘normal’ meal for 1 plus 2 small extra meals for the little people in the house. One for an extremely fussy eater and the other meal made up of a bit of mine and a bit of the fussy one’s. I’ve always known my son’s been a good eater but just didn’t think about giving him what I had until he asks for it each time. Of course he doesn’t ask for the spicy stuff but I’ve started branching out, or going back to some old recipes, to use up what I’ve got and to introduce him to new flavours and textures.

This recipe is your basic Zucchini Slice. I didn’t have any zucchini so substituted it with a can of creamed corn. I should’ve cooked it in a smaller pan so it was a bit thicker. It didn’t matter though. It tasted great and will be a great filler for my son’s lunch box as well. I love cooking for people who will eat my food. I’m looking forward to trying some of these old family favourites for, well, my family. This would also make a great dish for breakfast, brunch, lunch or snacks and made in a slice pan like I did or in a muffin pan. This would freeze well too.

Bacon & Corn Savoury Slice

• 4 bacon rashers, chopped finely
• 1 medium onion, chopped finely
• 5 eggs, beaten
• 1 cup self raising flour
• 1 cup grated cheese
• 1/4 cup vegetable oil

1. Fry bacon and onion until bacon just browned.
2. Add flour to beaten eggs and mix well.
3. Add bacon/onion mixture, grated cheese and oil and mix well.
4. Pour into a slice pan lined with baking paper and bake in a 170 deg C oven until browned on top (approx 25 mins).
5. Serve with potato wedges and salad or vegetables.

Quick Asian Chicken & Corn Soup

This is a great throw together, easy soup for a Sunday night, which is exactly what I did tonight. I was out all day at Mum’s celebrating my sister’s birthday and not really feeling like cooking, which is usual for a Sunday night. Although not exactly authentic because I omit the egg that’s usually added at the end for the ‘stringy’ effect, it’s still a tasty, warming soup.

Asian Chicken & Corn Soup

1 chicken breast fillet
1 litre chicken stock
1 tin creamed corn
1/2 cup frozen corn niblets
1 tbs soy sauce
1/2 tsp ground ginger
1/2 tsp sesame oil
1 tsp onion flakes
salt & pepper

Add chicken breast fillet, whole, to chicken stock. Poach until cooked. Remove and shred or dice chicken. Return to pan. Add creamed corn, frozen corn and remaining ingredients. Cook until frozen corn is cooked and serve. Garnish with chopped coriander, if desired.

Serves 4.