Your Weekly Feed #24

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Are you back into the swing of things and normal routine again?  We still have a pile of boxes around us and are living in a construction site so it doesn’t seem quite normal for us just yet but the girls have started at the new school and we are learning about packing lunches in the heat!!! (eskies and ice packs). I’m finding my way around the new/old kitchen and let’s just say I will delighted when the new one is built!

There are a couple of recipes that caught my eye from last weeks Your Weekly Feed that I think I can manage in the kitchen though (actually all of the links looked so good!), first up I think we will all like Good Food Week’s Cauliflower Croquettes, so I’m going to give them a go.

Cauliflower Croquettes

While not a meal (although it could be) this Simple Chilli Cheese Dip from Jennifer Meyering looks fantastic I think and for us Australians, Jennifer suggested a homemade chilli and shredded cheddar, with beer being an ingredient it makes it fun too!

Chilli Cheese Dip

With the weather warming up I’m moving into spring time types of food (I don’t think there is actually a winter in North Queensland but that’s for a different post), I’m putting up a Bacon, Egg & Roast Sweet Potato Frittata for this weeks Your Weekly Feed.

Bacon, Egg & Roasted Sweet Potato Frittata

This is great for a light lunch or dinner and could be made into muffin sized frittatas to go in lunch boxes too.  Serve it up with a salad and it’s an easy and tasty meal.

Bacon, Egg & Roasted Sweet Potato Frittata

Ingredients

  • 1 large sweet potato diced
  • 1 carrot, diced
  • 3 spring onions, thinly sliced
  • 4 bacon slices, thinly sliced
  • 2 Tbsp parmesan cheese, finely grated
  • 6 eggs, whisked
  • 250 ml milk
  • 1 Tbsp chives, finely chopped
  • salt & pepper to season to taste

Instructions

  1. Preheat oven to 200 degrees and roast the sweet potato & carrot for 20 - 25 minutes (this can be done ahead or steamed or microwaved but roasting gives it a delicious flavour).
  2. Turn the oven down to 180 degrees and grease a pie or quiche dish.
  3. Mix the spring onions, bacon & parmesan in with the sweet potatoes and carrots and then line the prepared dish .
  4. Whisk together the eggs, milk, chives, salt & pepper and then pour over the veggies
  5. Bake in the oven for 20 minutes or until set
  6. Can be enjoyed hot or cold and is great with a salad.
https://www.boiledeggsandsoldiers.com/2015/10/your-weekly-feed-24/

Roast Sweet Potato, Bacon & Egg Frittata

The taste testers approved!

Now is the time to pop over to see Kim at Land of Zonkt to see what she has cooked up for us and her top picks for the week.


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8 comments on “Your Weekly Feed #24

  1. Lauren @ Create Bake Make
    October 11, 2015 at 4:45 pm

    Just as I thought I’d gotten our routine going, we’ve all been sick this week – argh! You know a recipe is good when the mini taste testers approve 😉 Thanks for hosting!

    • Vicki
      October 12, 2015 at 9:23 pm

      Oh no I hope that you are on the mend it’s no fun when you are all out sick. x

  2. Krissy @ Pretty Wee Things
    October 11, 2015 at 8:02 pm

    I can’t wait to see your new kitchen after seeing your old one. It was fab! xx

    • Vicki
      October 12, 2015 at 9:24 pm

      Thanks Krissy, I’m planning away! x

  3. jayne
    October 11, 2015 at 11:46 pm

    Frittata looks fab! Thanks for hosting

    • Vicki
      October 12, 2015 at 9:24 pm

      My pleasure, thanks for linking up! x

  4. Sammie @ The Annoyed Thyroid
    October 12, 2015 at 6:04 pm

    Thanks for hosting – that looks a fabulous frittata! It must be good if the taste testers approve!

    • Vicki
      October 12, 2015 at 9:24 pm

      My pleasure I love a frittata for using up things in the fridge. x

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