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Bite-size ham and cheese muffins

Makes 24

1 cup plain flour

1 tsp bicarbonate of soda

1 tsp salt

100g butter, melted

2 eggs

1/2 cup natural yoghurt

3/4 cup grated cheddar cheese

50g ham, cut into small pieces

12 cherry tomatoes, halved

Preheat oven to 175C. Grease 24 mini muffin tins.

Place sifted flour, bicarb and salt in a bowl. Add butter, eggs and yoghurt. Combine well with a spoon.

Stir through cheese and ham.

Spoon into muffin tins and top each with half a cherry tomato.

Bake for about 15 minutes or until cooked and golden. Cool on a rack before serving.

- Jeremy and Jane Strode

Oat and carrot slice

2 cups rolled oats

1 cup plain white or wholemeal flour

1 cup brown sugar, firmly packed

1/2 cup moist shredded coconut

1 cup sultanas or other dried fruit

1/2 tsp bicarbonate soda

1 tsp nutmeg

2 tsp cinnamon

3 eggs

1 cup neutral flavoured oil (such as rice bran or canola oil)

1 cup grated carrot (about 4 medium carrots)

1 cup grated apple (about 2 small apples)

1/2 cup plain yoghurt

1/2 cup icing sugar

Preheat an oven to 170C. Line a 20cm x 30cm baking sheet with baking paper.

Place the oats, flour, brown sugar, coconut, sultanas, bicarbonate soda, nutmeg and cinnamon into a large mixing bowl and stir together with a wooden spoon until completely combined.

In a small jug, whisk together the eggs and oil until emulsified.

Combine the egg and oil with the dry mixture along with the grated carrot and grated apple. Stir to combine.

Pour the mixture into the prepared baking sheet, flattening the top with a spatula. Bake for 30 minutes.

Remove from the oven to cool.

Meanwhile make the glaze by combining 1/2 cup plain yoghurt with 1/2 cup icing sugar. Drizzle all over the top of the cooled slice.

Slice into bar shapes and serve.

- Kristy Komadina

Macaroni slice

1 cup macaroni, cooked (makes about 2.5 cups cooked)

250g tub ricotta

2 eggs

10 baby spinach leaves, roughly chopped

1 cup grated sweet potato

1 rasher bacon, finely diced (Omit if you want a vegetarian option)

2 sprigs continental parsley, chopped

small sprig oregano, finely chopped

1 cup shredded tasty cheese

3 tbsp grated parmesan cheese

After cooking the pasta, preheat oven to 200C. Mix in a bowl with all the ingredients, adding in the order listed above.

Pour into greased baking tin and bake and press into the edges of the pan and compact on top. Bake for 30 minutes.

Allow to cool for 10 minutes before turning out, cutting up and serving.

- Michelle Klemke