Bonsai, I used a regular sized zucchini, but I think a massive one would be fine, a bit more flavour. just add a bit more flour to absorb some of the extra moisture. Forgot to mention I threw in a handful of spinach leaves as well. The more veg the better I reckon!

I pop it back in tm and cook on varoma for 5-10 minutes. Another tip is to throw in a couple of lemon pips as they are a natural setting agent. I use three per batch. You can either try and fish them out before putting them in the jar, or just pick them off your toast

I made Brazen's GF delicious carrot cake today but my pantry and fridge were a bit deficient which meant I had to make a few changes. The changes worked so well I thought they deserved a new recipe!

GLUTEN FREE CARROT, ZUCCHINI AND PEAR CAKE

Ingredients

4 large pears
1 large zucchini
1 large carrot
150g walnuts
100g sugar
130g oil (I used a mild olive oil)
3 Eggs
2 tsp bicarb
2 tsp cinnamon
240g gf flour (made in tm)

1. Preheat oven to a slow 150 degrees.
2. Quarter the pears and remove the core. Pop in the TM and blitz for 10 secs on spd 8. Cook at 100 degrees for 10 minutest then puree for 30 secs on spd 8. Set puree aside. Rinse and dry bowl.
3. Trim ends from zucchini and cut into 3 and pop into TM. Cut carrot into 3 and pop in with zucchini. Blitz for 15 secs on spd 5. Remove and set aside.
4. Throw walnuts in unrinsed TM and blitZ for 10 secs on spd 5. Set aside with carrots.
5. Insert the butterfly and pour sugar and oil into the bowl. Mix on Spd 4 for 10 seconds. Add the pears and mix for 10 seconds on spd 5.
6. Reduce speed to 2 and add the eggs one at a time through the mc hole.
7. Add the flour, bicarb and spice and mix for 10 secs on spd 2.
8. Add the carrots, zucchini and walnuts and mix on spd 5 for about 20 secs or until well combined.
9. Pour into a lined cake tin and cook at 150 degrees for about an hour.


This GF cake is incredibly moist and perfect for school lunchboxes. I'm thinking of next time I make it of leaving the sugar out altogther, or maybe adding some dates for natural sweetness. My kids liked it more than my normal carrot cake recipe. Tasty way to use up those veggies in the bottom of the fridge

I just made these and they are delicious. Felt a bit guilty tricking my chocoholic into veggie cakes so I couldn't resist throwing in some chocolate chips at the end. Made them in mini muffin pans and it made around 60 muffins. Lunchbox winner!

We bought a full lamb last week so looking for yummy recipes to use it up. This looks great, thanks!

I was given about 10kg of peaches this week so I have a heap of new recipes - all starring peaches!
This is a yummy, easy and very kid friendly jam

PEACH AND LIME JAM

Ingredients

500g peaches, stoned and deskinned
450g raw sugar
juice and rind of 1 lime

Method

Pop all ingredients into TM bowl. You can leave out lime rind if you like - but the juice helps it to set it. Cook at 100 degrees for 15 minutes on speed 1. Change to Varoma setting and cook for another 10 minutes on speed one. Blitz for 5 seconds on speed 7 for a smooth consistency. Pour into sterilised jars.

I have heard that you can leave the skins on but I wasn't brave enough! I'm sure you could also reduce the sugar (it's very sweet) but I think it helped it to set perfectly.

Trudy, that sounds delicious! Much better than the biscotti! Will try that next time

Nectarine crostata (open pie)

Adapted from the recipe in the Coles summer magazine

Serves 6

1 cup plain flour
1/4 cup caster sugar (made from raw sugar in TM)
75g butter
2 tbs orange juice
50g almond or hazelnut biscotti
2 nectarines (I used yellow flesh)
1 tsp icing sugar (made from raw sugar in TM)

1. Place flour, sugar and butter and OJ into TM and pulse on TURBO 3 times or until dough comes together.
2. Turn onto lightly floured surface and bring dough together into a disc shape. Wrap in plastic wrap and refrigerate for 30 mins.
3. Pop Biscotti into TM and pulse on TURBO once or until crushed.
4. Preheat oven to 200 degrees. Line a pizza stone or baking tray with baking paper. Roll dough to a circle about 8mm thick. Place onto prepared tray. Roll pastry edges over to form a shell. Scatter over biscuits and top with nectarine wedges. Bake for 25 mins until crisp and golden.
5. Sprinkle with icing sugar and serve with warm double cream.

I made this tonight and it was a huge hit. I cooked it until the outside was quite brown and crispy and it was just delicious. The original recipe called for half polenta and half flour but I had run out of polenta so just used all flour and it was perfect. There is a picture in the current Coles Summer magazine and mine came out just like the pic - but was eaten before I had a chance to get a photo. You can lay the wedges in a circular pattern or random. Both look great.