Bubble & Squeak

I'm really showing my British heritage with this one. Bubble and Squeak is a great way of getting kids to eat there vegetables as you can pretty much put anything you like into them and it's got a heap of protean thanks to the eggs. It works for breakfast, lunch and dinner so it's a versatile recipe. I love to eat these instead of veggie burgers or with some grilled white fish.

This recipe makes about 6 patties.

WHAT YOU'LL NEED:

1 Potato

1 Carrot

1/4 Onion

1/4 cup Peas

1/4 cup Corn

2 tsp Parsley

2 cloves of garlic

pinch Pepper

pinch Salt

2 or 3 Tblsp Plain Flour (gluten free)

2 Eggs

WHAT YOU'LL DO WITH THEM:

Peel and grate potato and carrot and place into a large bowl. Add Peas, corn, garlic and parsley. In a smal bowl wisk eggs then add to large bowl. Add flour one tablespoon at a time and mix together with chopsticks. If the egg is still runny add more flour till the mixture holds together.

Shallow fry for a minute on each side until golden brown and then place on kitchen paper to drain the oil. Serve with steamed vegetables, salad or as a burger.

Wheat Free/Gluten Free Banana Bread

Have to give a shout out to George Williams at InterFM in Tokyo for the inspiration for this one. I was watching him make his Banana "Bread" on ustream.tv the other night. To be perfectly honest his is more of a Banana Cake that would have been so good but I am wheat intolerant so I had to make mine up on the fly. Anyway, you can follow George on Twitter @kungfugeorge or watch his show at http://www.ustream.tv/channel/kungfugeorge if you can understand Japanese.

Now mine IS a Banana Bread. It goes into a baking pan like a bread and it comes out of the oven like a bread. The only difference is that there is no yeast and you can't knead the dough because of the Bananas.

If you're vegan try this with a milk and egg substitute and let me know how it went. I would also recommend eating this one when it is still warm with some margarine spread.

WHAT YOU'LL NEED

2 or 3 Bananas

1 3/4 cup wheat free self raising flour

1/4 cup wheat free plain flour

1/4 cup brown sugar

1 tsp Almond meal

1 tsp Hazelnut meal

2 eggs lightly beaten

1/2 cup milk

2 tsp Cinnamon

50g of Margarine

1 Vanilla Pod

WHAT YOU'LL DO WITH IT

Pre heat the oven to 180 degrees and used either margarine or canola spray to grease the pan.

In a large bowl sift the flour and cinnamon then add the sugar, almond meal and hazelnut meal and stir them together. Make a well in the flour mix and set to one side.

Open the vanilla pod and scrap out the inside into a saucepan. Drop the empty pod in and then add the butter and let it melt slowly over a low heat. Stir it now and then to make sure the vanilla seeds are mixed in.

Mash the bananas with a fork into an empty bowl. Add the eggs and milk and the melted butter then mix together. Make sure you remove the Vanilla pod as it will not be a pleasant experience bitting into it later.

Pour the banana mixture into the flour bowl then mix together with a wooden spoon until the two are combined then put it into the baking dish and bake for 45 to 50 min.

Potato Salad with Mustard Mayo

This is so easy a child could do it but you'd be surprised how many potato salad recipes get it wrong. This is very similar to a Japanese style potato salad in that it is mashed rather than cubed only with a bit of a Euro twist.

WHAT YOU'Ll NEED:

3 or 4 potatoes, peeled and cubed

1/4 of an onion, sliced

1/2 carrot. sliced thinly then quartered

5 or 6 slices of cucumber quartered

1/4 cup of corn

1 tsp of Rice Wine Vinegar

1 to 2 tsp Whole grain Mustard

2 tbl Mayonnaise

Parsley

Salt

WHAT YOU'LL DO WITH IT:

This is going to be so simple. First get water boiling in a pot to cook the potatoes. While the potatoes cook chop up all the other vegetables. Soak the onions in water to take out the acidity. If you're using frozen corn like me then soak them with the onions to defrost them.

Once the potatoes have cooked through and you can stick a fork in them easily mash them with the rice wine vinegar and salt. Let the potatoes stand in the fridge for a while to cool them off then add all the vegetables, mustard, parsley and mayonnaise. Mix with a wooden spoon and serve with a Rocket Leaf salad or as part of a home made bento.