The Naranga Newsletter

Home Economics 

with Ms Athiniotis

PUMPKIN, CORN AND BACON SLICE  (Gluten Free)

This week our seniors learned how to put different ingredients and flavours together to make a nourishing slice. 

 

Ingredients:                                                                                           

500g pumpkin

300g can sweet corn kernels, drained

4 gluten-free short cut bacon rashers, chopped

4 spring onions, chopped finely

4 eggs, lightly beaten

1 tablespoon chopped sage leaves

1 cup (120g) grated cheddar cheese

½ cup (75g) gluten free self-raising flour

 

Method:

  1. Preheat oven to 180C. Grease a 20cm x 30cm slice pan with baking paper, extending the paper 5cm above long sides. 
  2. Peel and grate pumpkin. Squeeze out as much liquid as possible and place in a bowl. Pat corn with paper towel and add to bowl. Add all the other ingredients and half the cheese. Mix well to combine. Season. 
  3. Pour mixture into a pan and smooth the surface, scatter with the remaining cheese. Bake for 35 minutes or until firm, golden and cooked through. Cool in pan for 15 minutes before slicing into 16 pieces. 

SWAP IT: Use sweet potato instead of pumpkin and flat leaf parsley instead of sage. For a vegetarian version, leave out the bacon. 

PACK IT: Make slice up to two days in advance and store in an airtight container in the fridge until ready to pack into a lunchbox.

FREEZE IT: Individual pieces of slice can be frozen individually between layers of baking paper in an airtight container for up to two months.