Diary of an academic mum

Try this pumpkin and zucchini bread next time you want to add a little more excitement (and nutrition!) to your sandwich. This recipe makes enough bread for two sandwiches. Ingredients 100g cooked and mashed pumpkin*  Half a medium zucchini (grated) 100g cottage cheese 1 egg 100ml milk 125g self raising flour * 1/4 teaspoon bicarb soda 2 tablespoons of seeds for crunch (I use sesame, sunflower and linseeds but use what you like) 20g crumbled feta cheese (optional) 1 tablespoon parmesan cheese* Method Mix the pumpkin, zucchini, cottage cheese, egg, milk, flour, bicarb, seeds and feta in a bowl. 2. Place mix into a 20cm x 20cm baking dish and sprinkle parmesan cheese over the top. 3. Bake at 160deg fan forced for 15-20min (times will vary depending on your oven). 4. Cut into quarters and serve with your favourite fillings. *Notes Keep the skin on your vegetables for added fibre. I use 1/4 cup tapioca flour, 1/4 cup polenta (cornmeal), 1/4 cup semolina and 1/4 teaspoon bic...

Image 1: Chicken schnitzel focaccia Here's my recipe for an easy and yummy flat/focaccia bread that is packed full of goodness. It has five different types of seeds and 5 different types of flour but you can easily skip all of that and just use only plain flour and replace the seeds with some yummy herbs and parmesan cheese (or go all out and make this stunningly delicious rosemary garlic focaccia ). Make the dough in the morning to eat for lunch. Ingredients 7g (1 sachet) instant yeast 1 cup of warm water 1/2 tspn. honey 50g plain or greek yoghurt 3/4 cup plain flour 1/2 cup semolina  1/4 cup wheatgerm 1/4 tapioca flour 1/4 cup buckwheat flour 1 tspn. each of poppy seeds, sunflower seeds, linseeds and pumpkin seeds/pepitas  Enough sesame seeds to sprinkle over the top (as much as you like) Method Mix the yeast, warm water and honey together in a bowl. Let it sit for 5-minutes until the water becomes foamy.  Use a bowl that has a lid with a vent if you have one as you can...