I love my veggie breakfasts but haven’t yet created a really good fritter recipe. I have been a bit turned off fritters in the past as they tend to be overly eggy or come deep fried. These fritters are different. They are light, not at all oily and only use egg whites ( I hate the taste of egg but I find using egg whites, the taste doesn’t come through as strongly- if you have no issue with eggs, feel free to replace the 2x whites with one whole one). Zucchini and corn are both at their best at the moment, making this lovely seasonal summer breakfast (or brunch, lunch or dinner!). …
Not too much to say about these little wonders, they are so good they need few words. Make sure you make heaps of guac here (because everything is good with guac). Make them as an easy dinner then take the leftovers for lunch the next day. …
Rooibos tea (or red tea) is originally from South Africa, it goes really well mixed with orange or vanilla flavours or as a base for a comforting cup of chai. as it’s caffeine free it makes a great bed time tea and is suitable for children.
I have used it here to make a quick and easy chia pudding (because I haven’t posted one of those in a while!) – all you need to do is make up your strong cup of tea then leave everything to soak. No cooking even involved. …
For me, Summer stone fruits are officially in season when there are multitudes of apricots sitting in the kitchen, stockpiled my mum to make the year’s apricot jam. I decided to do something a little bit different and less sugar filled and make a (healthier) lightly spiced pumpkin and apricot cake instead.
- 320g pumpkin (peeled weight) peeled and chopped
- ¾ cup raw almonds
- ¾ cup wholemeal spelt flour
- ½ tsp cinnamon
- ½ tsp ground dried ginger
- 1.5 tsp baking powder
- ¼ cup olive oil
- ½ cup rapadura sugar
- 2 eggs
- 1 tsp vanilla
- 4-5 ripe apricots
- Preheat oven to 180C. Line a cake pan with baking paper (I used a 20cm round tin for this recipe) and oil spray.
- Take your pumpkin and steam or microwave it until tender. Allow to cool.
- Place almond in the bowl of a food processor or blender and blend until you have an almond meal- nothing too chunky. Alternatively you can use ¾ cups of store bought almond meal instead.
- Place the almond meal in a large bowl and stir in the flour, cinnamon, ginger and baking powder. Set aside.
- In another bowl, mash the pumpkin until smooth. Add in the oil, eggs, vanilla and sugar and mix well until combined.
- Add the pumpkin mix to the flour mix and stir until smooth.
- Pour batter into you prepared cake tin and smooth over. De-stone the apricots and slice thinly. Arrange the apricot slices on top of cake as desired until cake is covered but you can still see some batter underneath.
- Bake in an oven for 30-45 minutes (depending on oven) or until the middle is set and a skewer inserted into the middle comes out clean.
- Allow to cool in tin or eat warm.
Be Sure to make a big batch as this stuff is seriously addictive!…
I have recently been getting into the cold drip ice coffee – you know the ones made in the giant glass contraptions seen in trendy cafe’s -those ones. Besides costing a small fortune and there being a shortage of trendy cafes in my area, I couldn’t really keep up this caffeine habit and decided to make my own. After some research I found it was actually quite simple to make at home, all you need is some ground coffee, water, a glass container and something to strain out the grinds. …
What’s cool as a cucumber, incredibly good looking and about as hot right now as an Aussie summer? Ice cream cookie sandwiches obviously. These are all relatively easy to make, especially since I chose to cheat on the cookies (Sorry, we have hit a heat wave here, not the best weather for cranking up the oven to bake!). These are great as an informal dessert that will still wow your family/guests/dog and so much fun to eat. …
Dinner you can have on the table in no time. …
Summer is nearly here and the weather is getting warmer, perfect weather for these tropical inspired ice pops….
Just like the warm weather, strawberry season is finally upon us. Celebrating finally having sweet and juicy strawberries in abundance with these individual sourdough baked oats for a lazy Saturday breakfast. …