Our Richards Rugby Knit Shorts are so comfy you’ll have a hard time convincing the kids to get them off!
Our veggie patch is exploding with zucchini’s, so I had to find some new recipes fast! This cake is moist and the zucchini undetectable to both Miss 11 and hubby, that made my heart sing! I made this cake in a rectangle tin and cut it up into portions and froze for an easy lunch box treat. If you need a recipe to use up your zucchinis or just want a new treat recipe then give this one a try.
- 3 eggs, lightly beaten
- 1 cup oil of your choice, I used extra virgin olive oil
- 3 teaspoons Vanilla extract
- 2 cups of sugar
- 2 cups grated and drained zucchini, you can peel if you wish to hide the green
- 3 cups plain flour
- 1 teaspoon salt
- 1/4 teaspoon bi-carb soda
- 1 teaspoon baking powder
- 1 punnet of blueberries, washed
- Preheat oven to 175C and grease a lamington pan.
- Squeeze the moisture out of the zucchini and set aside.
- In a large bowl, beat the eggs, oil, vanilla and sugar together. Fold in the zucchini.
- Slowly add in the flour, salt, baking powder and baking soda. Gently fold in the blueberries and pour the batter into your prepared lamington pan.
- Bake for 30-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Cool for 20 minutes in the pan and then turn out onto a wire rack.
- Sprinkle with icing sugar and serve or cut into portions and freeze.
Share today’s joke with the kids to make them smile instead of whine when it comes to getting dressed for school.
Trying to get Master 9 to practice the piano can be trying to say the least. Today’s joke may be just the thing we need to get us started.
Have you got trouble with homework already? See if today’s joke lightens the mood;
Lunch boxes can get a little boring for me so I’m always after quick and tasty protein to add to my salad. These rissoles have a delight zesty zing which is delicious served with a garden or greek salad. Whilst these are great in the lunchbox they are always welcome on my dinner table as well. If you’re after a bit of zing midweek or something different in then give these a try.
- 500g chicken mince
- 1 egg, lightly beaten
- 2 garlic cloves, crushed
- 1/2 cup fresh breadcrumbs
- 1 tablespoon basil, chopped
- 1 teaspoon lemon rind, finely grated ( I zested a whole lemon for added zing)
- 1/3 cup parmesan cheese
- 1/4 cup plain flour
- Olive oil for frying
- Preheat oven to 180C and line a baking tray with baking paper
- Combine mince, egg, garlic, breadcrumbs, lemon & parmesan cheese in a medium bowl and make rissoles.
- Place flour on a plate and coat the rissoles after you have rolled them. Place on a clean plate, cover with glad wrap and refrigerate for 20 minutes
- Heat oil in a medium frying pan over a medium heat. Cook rissoles in batches, for one to two minutes or until browned.
- Place browned rissoles on the baking tray and bake for 8-10 minutes or until cooked through.
The perfect joke to deliver for Shrove Tuesday next week!
Sure the kids have only just started back at school but before you know it the carnivals will begin. Be prepared with everything the kids will need to cheer on their house in out great products perfect for sports carnivals. At Made For School it’s not just schoolwear online it’s everything for school celebrations.