Your Weekly Feed #19


Spring has sprung in the southern hemisphere, how good is that!?  Unfortunately after surviving all winter without getting sick the lurgy hit me on the first day of spring, bad timing in this house to be sick but as they say soldier on there’s houses to be packed up!  I’ve been busy on the local “buy, sell, swap” Facebook site selling things that we aren’t taking with us have you used those sites before – they are fantastic even easier than Gumtree or eBay.

Anyway that is a digression for why we are really here…dinner! We had some fabulous meals linked up last week, it was really hard to choose only 2 but given it’s Fathers Day of course I had to go with  Zamamama Bakes Dad’s Turkey & Bacon Rissoles, I’ve put these on my menu for next week to try.


and My Brown Paper packages yummy sounding & looking Healthy cauliflower pizza crust.


were there any others that particularly appealed to you?

My contribution to Your Weekly Feed is an oldie but a goodie, it’s actually been up on BE&S for ages but I’ve only just updated the photo and thought I’d share it with you. It’s a quick, easy meal that is great for lunch or dinner and also goes well in lunch boxes too. Ricotta, Zucchini Pasta Slice and I’ve got both the regular and Thermomix methods for you.


Regular method first

Ricotta Zucchini & Pasta Slice


  • 1 1/4 C small pasta (like macaroni)
  • 3 medium sized zucchini, grated
  • 1 C cheddar cheese, grated
  • 1 C ricotta
  • 1/4 C olive oil
  • 4 eggs
  • 1 C SR flour
  • salt & pepper to taste


  1. Preheat oven to 180 degrees. Line a lamington tin with baking paper and set aside. (You could also make these into muffins instead just reduce the cooking time to 20minutes)
  2. Boil water in a saucepan and cook pasta as per packet instructions. Drain and let it cool (this can be done ahead of time or you can use leftover pasta).
  3. Put the pasta, grated zucchini, grated cheese, ricotta, oil, eggs, SR flour, salt & pepper and combine until mixed well.
  4. Pour into the lined tin and bake in oven for 35 - 40 minutes or until cooked through and golden on top.
  5. Cool and then cut into serving sizes
  6. Serve with a salad

Thermomix method

What you need:

1 1/4 C small pasta (use gluten free if you need too, I do)
3 medium sized zucchinis
120g cheddar cheese
200g ricotta
50g olive oil
4 eggs
150g SR Flour
Salt & pepper to taste

What you do:

Preheat oven to 180 degrees. Line a lamington tin with baking paper  or use a lasagne dish (you could also make these into muffins instead just reduce the cooking time down to 20 mins)
Boil a saucepan of water and cook pasta as per packet instructions. Once cooked drain and cool (this can be made ahead or using leftover pasta).
Cut cheddar and zucchini into chunks and then place in TM and chop for 10 secs/speed 6.
Add all remaining ingredients and mix on reverse, 20 secs, speed 5.
Pour into tin and bake 35 – 40 mins or until cooked through and golden on top.
Cool and cut into serving sizes

Serve with a salad

Land of Zonkt has also got her picks for the week and a lovely meal for us too so why not pop over to take a look and then scroll down to see what’s in the link up, I can’t wait to see what’s cooking this week.



12 comments on “Your Weekly Feed #19

  1. Malinda @mybrownpaperpackages
    September 6, 2015 at 6:52 pm

    Thanks for the mention x And this recipe certainly is an oldie but a goodie!

    • Vicki
      September 6, 2015 at 9:12 pm

      We made the pizza’s on Friday night – yum!

  2. Dannielle @ Zamamabakes
    September 6, 2015 at 8:10 pm

    Vicki I hope you feel better soon, take care lovely and don’t over do it with all that packing.
    Thanks for the feature.
    Loving the looks of your ricotta pasta bake, perfect for the make dishes I need for weeknights ? xx

    • Vicki
      September 6, 2015 at 9:12 pm

      Pleasure, I’ve bought the turkey mince ready to give them a try. x

  3. Bec
    September 7, 2015 at 7:27 am

    That zucchini slice looks amazing!!!! So simple and so tasty. I’m off to find out more about this foccacia ooo. Bec

    • Vicki
      September 7, 2015 at 6:35 pm

      It really is a simple one. Thanks for stopping by x

    September 7, 2015 at 8:05 pm

    All of this looks great – so refreshing to see what other people are dishing up for dinner.

  5. Lauren @ Create Bake Make
    September 8, 2015 at 5:57 am

    What a clever idea! My boys would LOVE this, pinning to make soon! Thanks for hosting x

  6. Sammie @ The Annoyed Thyroid
    September 8, 2015 at 9:03 am

    That slice looks so nice. I can’t wait to try those rissoles now that I’m a “real” Australian! Feel better soon! x

    • Vicki
      September 8, 2015 at 8:07 pm

      I can’t wait to try them either. Go Aussie! x

  7. Krissy @ Pretty Wee Things
    September 9, 2015 at 7:19 pm

    Pasta slice is such a great idea! I am always looking for new ways for old favourites with my wee guy (he LOVES pasta!) so I will be giving this one a try for sure! I know it will be a huge hit!

    • Vicki
      September 11, 2015 at 1:18 am

      It goes down well here hope your wee man likes it. x

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