Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Bacon and Vegetable Slice

Posted by Bee & John on February 3, 2011 at 8:55 PM

Recipe from Thermomix Owner, Karen – THANKS Karen!!  I made this last night and it was delish!!


BACON AND VEGETABLE SLICE


This is a converted weight watchers recipe which is VERY versatile and tastes great, its especially good for those watching their weight. You can make it as one big slice, I have also made it in a friand, muffin and mini-meatloaf moulds. The individual servings freeze and reheat well, for a lunch on the go or to be reheated as a healthy option at work, obviously you will have to change the cooking times, but I tend to cook the whole lot in the oven in mini moulds.


Ingredients

1 packet bacon pieces (you can use 4 rashers of bacon, but I find the pieces easier)

1 large or 2 small leeks cut into pieces

2 medium zucchini – cut into pieces

2 medium carrots – peeled cut into pieces

100g tasty cheese 125g SR flour

5 eggs 120g olive oil

2 tsp Dijon mustard additional,


optional, to serve: ½ cup low fat natural yoghurt baby spinach leaves


Method

  • Coat a 19cm square microwave dish with cooking spray
  • Place carrot and zucchini in TMX bowl and chop for 2-3 seconds on speed 4,
  • scrape down sides with spatula for another 3 seconds on speed 4 until it resembles coleslaw.
  • Remove and put aside Place chunks of leek in bowl and chop for 3-2 seconds on speed 4, scrape down sides and repeat, it should look like coleslaw.
  • Add bacon pieces and cook for 2 mins at 100oC on speed 1 reverse
  • Add cheese, flour and zucchini and carrot mix,
  • mix on speed 1 reverse for 10 seconds or until combined
  • Continue mixing on speed 1 reverse whilst adding oil, eggs and mustard through lid, until mixed evenly through to form a lumpy batter
  • Pour mix into prepared dish and place in microwave oven.
  • Cook on 50% power for about 10 mins (1100 watt oven) until edges are firm Place under a grill for 4-5 mins until top is golden and firm. Slice into six pieces and serve with yoghurt and baby spinach



Categories: Mains, My own Recipes

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