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 🙂




Addictive Chocolate Fudge Brownies.


Hi there! It’s been months since my last post so this is just a short-ish one to try to get me back in the habit of writing. My plan is to try for weekly posts so bear with me, and as a thanks for those who do, here’s the most delicious, addictive (seems that way anyway!), easy chocolate fudge recipe that I know.


500g dark cooking chocolate
75g butter
400mL sweetened condensed milk
1 teaspoon vanilla essence
pinch of each cinnamon and nutmeg (optional)

In a heatproof bowl over a pot of gently simmering water, melt butter, chocolate and condensed milk.
When melted, remove from heat. Stir in vanilla and spices. Pour into a lined baking tray, and put in the fridge to cool.
Cut into squares (it’s extremely rich so small squares will be best!) and serve.

It’s really that easy. Enjoy!

I’m really hoping to get back to creating and blogging again and I hope you’ll join me 🙂



Wild Garlic Pesto.

The weather this weekend has been spectacular. Sun shining and birds singing and a lovely puff of breeze. It’s what Nick Cave referred to once as ‘the dirty end of winter’, but the snow doesn’t seem to think so – it snowed for a week in mid-January and since then it’s been getting a little more like spring every week. Last week I saw the first wildflowers of the season!


Something else that happens at the start of the spring is that the wild garlic (in German: Bärlauch, pronounced bear-lock) starts to grow in the forest, which means when I go for a run through there I come home ravenous because it smells so good. So today I finally went and collected some. I got a few good handfuls and brought them home.


After a good rinse, I dried the leaves and used my stick blender to mush them up. I then got some cashews for the mix but decided to crush them a bit before using the stick blender on them. Like so:





So I poured about three quarters of these in and blended them well, then poured the rest in and added a bit of lemon juice and a good bit of olive oil, blended a little more (not too much, I like a little bit of crunchy cashews in my pesto), added salt and pepper, and that’s it! 



This stuff is a bit hot when raw, so cooked is probably best unless you like the taste of raw garlic. Mix it through cooked pasta with some grated parmesan, or however you like your pesto.

So to summarise, here’s the recipe:

2-3 good handfuls wild garlic leaves

about 1/4 cup olive oil

juice of 1/2 a lemon


salt and pepper, to taste.

Blend and eat!

The great thing about wild garlic leaves is that they taste like yummy garlicky goodness but don’t leave you with garlic breath!

Hope you had a great weekend, 



Air Freshener.

Hi there everyone! I’m sorry it’s been a little while, life has been conspiring to keep me off the internet. But I’m back now!

So this is just a quickie. My stick-diffuser air freshener in my bathroom is empty. It very well may have been for a while now, but I happened to notice it today, which is incidentally also the day that my lovely new essential oils turned up. One of which is Jasmine, which is one of my favourite scents in the world. We had it growing all around the house when I was growing up, and aside from smelling great it looks pretty too:


The recipe is simple. I used almond oil as a carrier, a little vodka (you could use any strong clear alcohol) to help carry along the sticks, and about 25 drops of the jasmine oil. I’ll give that a day or two and then if it’s not strong enough, add more. 



So that’s my solution to keeping waste to a minimum – recycle the old bottle! It was vanilla flavoured last time so we’ll see how much of that carries over, but vanilla and jasmine scents together will work pretty nicely anyway, I think 🙂

Apple Sauce.

I bought some apples recently and while they looked and smelled apple-y and wonderful, when I bit into one it was soft and squishy and just the wrong texture. There’s nothing worse than a Disappointment Apple. Well, as far as apples go, anyway. So I decided to cook the apples up, because they still had such a wonderful flavour and aroma. I peeled them because the internet recommended it, but actually I think next time I wouldn’t. I’m lazy, and anyway there’s tons of goodness in the peel.


So I chopped up the peeled, cored apples (I used three), put them in a saucepan and added a little water, maybe 5mm in the bottom of the pan. It’s better to add less and top it up than to make it too watery. The recipe goes something like this:

3 apples, cored and peeled (optional)

1/4 cup water

1 tablespoon maple syrup (or sugar)

a good few shakes of cinnamon

about half as much nutmeg

a little dash of salt

Put everything in a saucepan, cover and heat on low to medium, so the water gently simmers. Don’t let it dry out too much, add more water as needed but only a little at a time. Stir regularly and when the apples squish when pressed lightly with the back of a spoon, you’re done. Mash with a fork, masher, back of spoon, whatever. Taste and enjoy! I ate some of it with greek yogurt as a snack, and some more with the roast pork I made. Yum. 



I love simple warming winter recipes! Do you have any favourites?




Sauerkraut is one of those German dishes that always seems like you should make it yourself, and I had decided a long time ago to give it a try – but I must admit I was a bit intimidated to try it out on actual real Germans. I managed to get up the courage a few weeks ago though and got it started. It’s pretty simple – cabbage, salt, vinegar, sugar – it just takes some time to get it ready to eat.


You can use any type of cabbage, but the traditional ones are the plain green ones sold here (and maybe everywhere?) as white cabbage. I had also stored in my mind a long time ago the very useful advice that caraway seeds are a necessary addition to the fermenting process of sauerkraut making – they remove the, ahem, bubble-forming process in one’s belly after you eat it. Good to know, right? So I chopped up my cabbage into thinnish strips and sprinkled caraway seeds through – I used about 3 tablespoons to a one kilogram cabbage which was probably a bit too much, one to two would have been sufficient. I sprinkled through a good couple of tablespoons of salt, too, a tablespoon of sugar, and poured about half a cup of vinegar through and mixed it all together. I got some good open-topped glass containers and split the mix through them. The trick with sauerkraut, I’ve learned, is that you need to have liquid covering the whole mixture to allow the fermenting process to get going. This means having a weight on top of the cabbage mix to push out the air. I had some big jars of fruit which were only slightly narrower than the opening of my jars and squished them down. Weight and container should both be glass or ceramic, or at least not metal.




I’d been told that the liquid will seep out of the cabbage a bit and you just have to check it a few times in the first 24 hours. After then, top it up with salt water if needed, to cover all the cabbage. Then wander off for two or three weeks. Well, actually you should check it every couple of days to make sure it’s not drying out. It should therefore be stored somewhere you’ll see it but that it won’t be in your way. I had mine up on a shelf in my kitchen. Keep it out of the sun, too.

After a few weeks (actually it ended up being three and a half weeks, oops I almost forgot it…) I opened up the kraut and cooked some up. There is TONS of this from one cabbage, so I put the rest in the fridge in a airtight container and I’m assured that it will be fine for months there.


I cooked it up and served it alongside potatoes and schnitzel in a super-German traditional meal. Dom loved it! Me too, to be honest 🙂

Fermented vegetable meals are supposed to be amazing for the digestive system, so that’s a plus, too. Yummy and good for you is my favourite combination. Sauerkraut is tangy, salty, crunchy tastiness. If I do say so myself. Lecker, as they say here. Tasty.

OK that’s enough self-congratulation for now, sorry about that! Have you ever made homemade sauerkraut, or other traditional foods? How did it go? Got any tips for me?



Living in Germany, schnitzel is often on the menu. My fiancée would happily eat it with boiled potatoes every time, but I am more fussy and need to change things up a little, occasionally. I can’t take the spuds completely out of the equation, of course. I decided to do a cauliflower potato blend as I’ve been hearing good things about cauliflower mash – it’s high in vitamin c too, which sick old me needs at the moment! Mix with a little salt and pepper, milk, butter, and sour cream – guys, it was tasty stuff! The man of the house approved, too.


That’s it, not too much to this one but I’m definitely satisfied. What’s your favourite mash veg combination?