Bacon & Veggie Loaves

THERMOMIX METHOD

Prep 10 min //Cook 15 min

INGREDIENTS

2 cups milk

220 self-raising flour

3 lightly beaten eggs

50g tasty cheese

4 rashes bacon diced

1 carrot chopped roughly

2 cloves garlic

1 teaspoon vegetable stock paste (optional but adds more flavour)

Handful mushrooms

1 zucchini chopped roughly

Handful spinach leaves

Half red capsicum

1 onion halved

Salt and Pepper to taste

METHOD

1. Preheat oven to 180 degrees. Lightly grease mini loaf pan (or use large muffin tins).

2. Place cheese in bowl and chop 5sec/sp7 and set aside.

3. Place garlic, onion, carrot, zucchini in bowl and chop 4sec/sp6 and scrape down.

4. Add mushroom, spinach, capsicum and chop 4sec/sp6 and scrape bowl down.

5. Add remaining ingredients apart from bacon and mix 10sec/sp4 and scrape down sides.

6. Add bacon and mix 5sec/sp4/reverse.

7. Add salt and pepper to taste.

8. Pour into the prepared loaf/muffin tin and bake for approx 15 min.

Non-THERMOMIX METHOD

Prep 15 min // Cook 15 min

INGREDIENTS

2 cups milk

2 cups self-raising flour

3 eggs

½ cup taste cheese grated

4 rashes bacon dsiced

1 carrot grated

2 cloves garlic crushed

1 vegetable stock cube (optional but adds more flavour)

Handful mushrooms diced

1 zucchini grated

Handful spinach leaves diced

Half red capsicum diced

1 onion diced

Salt and pepper to taste

METHOD

1. Preheat oven to 180 degrees. Lightly grease mini loaf pan (or use large muffin tins).

2. Place cheese, bacon, carrot, garlic, stock cube (if using), mushrooms, zucchini, spinach, capsicum, onion into a large bowl and mix well.

3. Add self raising flour and mix well.

4. Add milk and egg to a separate bowl and whisk well.

5. Add milk and egg mix to the vegetable/flour/bacon mix and combine well.

6. Add salt and pepper to taste.

7. Pour into the prepared loaf/muffin tin and bake for approx. 15 min.