Bella’s Fruit and Veggie Cake

My two eldest boys are picky eaters, one more so than the other. They don’t eat many vegetables (if any!) and not much fruit.

I have had to start being sneaky, trying to find ways to hide fruit and veggies. This recipe has proven very popular in my household. It is great as snacks, or for lunch boxes.

Bella 🙂

Bella's fruit and veggie cake
Bella’s Fruit and Veggie Cake

1 carrot, grated
1/2 small zucchini, grated

Large handful baby spinach, finely chopped

2 apples, grated

1 pear, grated

2 eggs

40 ml oil

1.5 cup Self raising flour

60 ml milk

1) Combine all grated fruit and vegetables in a large bowl. Add eggs, combine thoroughly.
2.) Add milk and oil to bowl, mix thoroughly. Slowly sift flour through mixture in parts.

3) Add more flour or milk to reach desired consistency (the thicker the mix, the denser the cake)
4.) Pour mix into a large, grease cake tin, or separate into muffin tins.

5.) Bake at about 160 degrees celsius until golden and cooked through.

Panzanella

This is a salad recipe that I am completely hooked on. It is an Italian salad, made popular during the Depression when times were tough as a way to use up stale bread.
I have personalised the original recipe to add feta cheese, avocado and spinach to suit my own taste buds, but you can add (or take out) any ingredients to suit yourself.
I find that this salad best goes with fish or chicken, but I am so addicted, I will eat it with anything, or as a meal on its own!

Panzanella- before I add feta cheese, spinach and avocado

Panzanella- before I add feta cheese, spinach and avocado

Panzanella

3 large tomatoes, cubed (I prefer Roma tomatoes, as there is less pulp and better flavor, mini Roma tomatoes work quite well too.)

1/4 cucumber, cubed (I usually peel mine first.)

1/4 red onion, finely chopped/

2 sliced bread, lightly toasted and cubed (I like to use Bruschettina, but sandwich slices work too.)

Large handful baby spinach, coarsely chopped.

100g feta cheese, cubed or crumbled.

1/2 avocado, cubed.

Dressing:
2T red wine vinegar

2T olive oil

1/2t parsley (I use parsley paste)

1.) Combine tomatoes, cucumber, onion, bread, feta cheese, avocado, spinach and bread in a bowl.
2.) In a small bowl, combine oil, vinegar and parsley.
3.) Pour dressing over salad, mix well. Refrigerate for at least 20min before consuming.