Sunday Brunch - Scotch Pancakes

Pancake, Hotcake, Dropscone?
Who cares?!
Scotch pancakes contain raising agents for a thick and fluffy result. 
And so, in order to be foodatomically correct, I dub thee Scotch Pancakes. Rise and be fluffy!

What's in a name? Would not a flat cake by any other name taste just as sweet - or savoury?

Scotch Pancakes

2 cups self raising flour
1/3 cup caster sugar
2 teaspoons vanilla essence
2 eggs
1 ¼ cups milk (+ a little more)

¼ cup chocolate (chips, shaved or chopped) 

•Whisk all ingredients, except chocolate, together. Mixture should form a thick but pourable batter. If too thick add small amounts of milk until smooth and pourable.
• Heat a large frypan/skillet to medium high.
• You can use a small amount of butter or oil if necessary to keep pancakes from sticking to the base.
• Using a soup ladle or large spoon, spoon mixture into frypan - about ¼ of a cup per pancake. Sprinkle chocolate evenly on surface.
• Cook on one side until bubbles form and being to burst on the surface (about 2 minutes), flip over and cook for a further 1-2 minutes.

Serve as is or top with fruit, syrup, butter, whipped cream...... anything that takes your fancy!


Glazed Ham and Pineapple Skewers

A while ago I was challenged to come up with some canned/packaged goods recipes.
A big reason why struggling families might rely on canned and packaged foods is that donations need to have a reasonable shelf life. To be honest, I didn't expect this challenge to be as difficult as it is and I certainly have a new respect for those who, for whatever reason, rely on long life products as their main food source.


Baked Chorizo and Sweet Potato Risotto

When I published the third edition of  2 Weeks of Dinners for Five I did not imagine that it or the baked risotto would raise so much interest. I’d like to thank everyone who expressed an interest in this recipe and apologise for delay in getting it out to you. I hope your patience will be rewarded with what I believe is a pretty darn tasty meal.

As the name implies, it’s baked.
If, like me, you find it difficult to tend to the stove top for a full half hour with no interruptions this recipe may be the answer you’re looking for. The best part: it's adaptable. Add peas and corn, grated zucchini, swap out chorizo for ham/chicken etc. As long as whatever you add won't absorb the liquid you're good.

You will need a 4ltre (minimum) dutch oven/casserole dish OR a large fry pan and 4ltre capacity baking dish with lid.

*I usually pre-bake the sweet potato up to two days before hand whilst the oven in already in use for something else (waste not want not 😉) 6-8 x 1cm thick slices, 190°C for 20-30 minutes, turning after 15 minutes.

Baked Chorizo and Sweet Potato Risotto


Lasagne Bolognese Recipe

Lasagne bolognese is simple enough to make but it does take time. Don't worry, most of it is cooking time, it's just not a meal that you can whip up on a spur of the moment whim.


Two weeks of Dinners for Five. Budget Meal Plan #3

I’m asked so often to share my shopping lists and meal plans which is why I have shared these past 6 weeks with you.
We don't just feed our family on less than $150 per week. It includes washing and cleaning products, personal hygiene etc. And we feel we live quite well.


Simple Vanilla Cake Recipe

A good Vanilla Cake is a must have recipe for any home Baker. The lightly crisp crunch on the outside and a soft fluffy center make this vanilla cake recipe my all time favorite and most turned to when I need something sweet, simple and elegant.



The Ultimate Winter Warmer - Chorizo Soup

A hearty soup served with a side of crusty bread. It's the ultimate winter warmer. The addition of chorizo adds a depth of smokey, well spiced flavour which, coupled with the diced tomatoes, seems like a match made in heaven.

Romantic jargon translation: It’s got a spicy sausage in it and it’s bloody delicious!