What’s happened in the last week?

Did you check your UC live email last night?
The weekly Insider’s Guide email was delivered and included some of the following…
  • Win an emergency torch radio siren
  • Find your way around campus
  • Check out last week’s graduation photos
  • Check out the recipes for home made muesli and frittatas!
  • UCSA Anzac Day service

Be sure to check your emails for the next issue delivered to your inbox on Sunday!

What’s the Haps?! 20th-26th April

This is the last week of holidays so no doubt you will want to make the most of it! There are a few things happening this week that you won’t want to miss.

Tuesday 21st:

Saturday 25th:  

  • ANZAC Day Service. The UCSA will host an ANZAC Day Service on campus in the quad between Matariki and Puaka-James Hight (main Library steps). This is a chance for students, staff and local residents to come together to honour the incredible sacrifice and contribution of all those who have served in warfare. Come along and remember them.

Mini pea frittatas recipe

Who doesn’t love a frittata? Full of eggy goodness and the simplest thing to make in the world!

Here is a recipe I tried this week and they are delicious.

mini frittatas

Mini pea frittatas

Ingredients 

  •  6 medium egg(s)
  •  1/4 cup(s) light thickened cream
  •   3/4 cup(s) frozen peas, boiled, thawed
  •   2 individual green shallots, thinly sliced
  •  50 g reduced-fat feta cheese, crumbled
  •   1/4 cup(s) fresh mint, finely chopped

Method

  • Preheat oven to 200°C or 180°C fan-forced. Lightly spray two 12-hole (1 tablespoon/20ml capacity) mini muffin tins with oil.
  • Whisk eggs and cream in a large jug. Season with salt and freshly ground black pepper. Add peas, shallots, feta and mint and stir to combine. Pour mixture into prepared tin holes. Bake for 15–20 minutes or until golden and cooked through. Serve warm or cold.

Tip: I have put them in wee zip-lock bags and frozen individual portions so when I feel like something I bring out some mini frittatas.

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