Rainy Day Blueberry Pancakes

August is supposed to be the hottest part of summer here, but I think the weather is trying to remind me of back home in Oz, because it’s been cold and rainy and really Melbourne-ish weather here for the last week or so. Bad weather makes me hungry, so on Sunday morning I decided that gorging on pancakes was the way to go.

on a plate with condiments behind

grey sky


We’d been to a little farmer roadside fruit and veg stand the day before, hoping to find fresh strawberries, but they were out. And we got caught in a sudden freezing downpour. But on the upside, we got half a kilo of fresh delicious blueberries. And so of course they had to be incorporated into breakfast on Sunday!

all fruity

Basic pancake mix is: 

1 egg

1 cup self-raising flour

1 cup milk

pinch salt

That’s it! But I embellished on this mix and added:

about half a cup of blueberries

1 tablespoon icing sugar (or castor sugar, I just used what  had)

1 teaspoon vanilla essence

Mix ingredients (minus berries) thoroughly, adding milk if it’s too thick and making sure to get out any big lumps. Once mixed, add the blueberries and stir through.

Add a little butter to a medium-hot pan. Ladle some batter mix onto the pan and tilt the pan back and forth a little, until you get a fairly even spread of mix. Cook for a couple of minutes, then flip. I keep my pancakes on a plate in a 50 degree oven until all are done, so they stay warm.

To serve, my absolute favourite topping is maple syrup with whipped cream, and adding any leftover blueberries (or any fruit, we had some raspberries in the fridge so they go in on the pancake love too). A squeeze of lemon juice and a little sugar sprinkled over is pretty yum-o as well. Here’s a gratuitous condiment shot:

kinda arty

So enjoy, I know I did!

Sorry for not posting last week by the way. Never fear, I’m not going anywhere. Scheduling is back to normal 🙂




Rosemary and Sea Salt Crispbread.

I’m on a bit of a mission at the moment to try to stop Dom from eating packaged snack foods every day (I call them MSG-Snacks). He loves to eat salty snacks in front of the TV at night, though, so I’m looking for ever more homemade snack ideas. The kale chips were pretty popular (though I struggle to make enough to share, I can’t stop eating the damn things. I ate some with my breakfast this morning…), and today I’ll share another success story.


I actually made these to take with me to a party at my friend Sabine’s apartment (you may remember her as my lovely Reformation Day Bread-making instructor), but I had to make a fair bit extra as Dom and I needed some for-now snacks too. 

The party was great and the bread was super-popular. I love this recipe as it tastes amazing but it’s surprisingly (to me) easy to make. 

I found the recipe over at Smitten Kitchen, which is a site I’ve found recently and fallen in love with. The recipe goes like this:

1 3/4 cups plain flour
1 tablespoon chopped rosemary plus some sprigs unchopped as garnish
1 teaspoon baking powder
3/4 teaspoon salt plus some for on top 
1/2 cup water
1/3 cup olive oil plus more for brushing

Preheat oven to 200°C.

Stir together flour, chopped rosemary, baking powder, and salt. Make a well in center, add water and oil and gradually stir until a dough forms. Knead gently, just 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of baking paper – dough should be fairly thin. 


Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt.

Leave the dough on the baking paper and put the whole thing in the oven. Bake 8 to 10 minutes, or until it starts to brown. The browner, the crispier, so try it out and work out what you like best.



Roll out the next dough just before you want to cook it, and add oil, rosemary springs and salt immediately before it goes in the oven.

Transfer cooked bread to a rack to cool, then break into pieces.

I also made some hummus and some olive dip to go with this, but it’s pretty freakin’ yummy on it’s own as well.Image

You could mix this up with other herbs, or add pepper or chilli flakes too. The possibilities are endless!

Hope you’ve had a great weekend, 



Banana-Oat Bread.

Wel I survived my first day at work, and I’ve still got the energy to blog! I’m sure I’ll fall asleep straight after dinner though so while that cooks, I’ll tell you about my banana-oat bread.

It’s yummy.

I’ve made banana bread a bunch of times, whenever I end up with bananas that need cooking (read: look brown and sad and are attracting fruit flies). If you’ve got overripe bananas by the way and you can’t be bothered to cook them up right then, chuck them in the fridge or freezer until you get the energy.

I decided to add oats this time as I accidentally bought way more than I need. Like, there were already two packs in the cupboard when I put the new one away. So I found this recipe that looked yummy and do-able. I switched out the brown sugar for raw as that’s what I had, used two whole eggs instead, and ignored the bit where it said fat-free before the word ‘milk’ because fat-free isn’t how i do things. Use your own discretion as far as those kind of decisions go.

This was my finished product:



I topped a slice of it with my homemade butter (which is running low already, gotta make more tomorrow I reckon). This isn’t too sweet a cake/bread/whatever and with the saltiness of the butter it makes for absolute yumminess.

Okay that’s all for now, let me know what you think! And big thanks for all the support, both in work and in blog and in life. You guys rock.



Soda Bread.

After making butter, I had leftover buttermilk. So what to do with it? Make bread!

Soda bread is bread that rises due to baking soda rather than yeast. As yet I’ve only made yeast bread once and it was a bit of a disaster, but I’ll try to get better next time. Meanwhile, soda bread is easy and yummy.

I used this recipe, but I used only white flour as that’s all I had on hand. I found I had to add a bit more buttermilk than it said, or maybe I was using the wrong sort of pint measurement. Anyway, in the end it turned out like this:


I of course had to test it with my homemade butter:



To go along with dinner – roast veggies and mustard-marinated pork – I decided to make garlic bread. I often decide to make garlic bread. I used half my own homemade butter and half store-bought which I had in the fridge, just to conserve the good stuff. Into the butter mix parsley and crushed garlic, a bit of salt and pepper, slice the bread up and slather on the mix and into the oven it goes. It comes out looking like this:


But only for a little while as it all got eaten quickly.

This bread is definitely not one you’d want to let sit around for days before eating. Eat it the day of or day after baking, so it doesn’t dry out.

This I’d actually made a couple of times previously and definitely call it a win. Hope you like it!