This was a beautiful, light wheat free breakfast rice pancake enjoyed at one of our favourite breakfast spots in Bali, Yellow Cafe 2019 Best “blooming breakfast in Penestanan village in Ubud.
The homemade palm nectar and freshly grated coconut and bananas and berries are a sensational combination.
A favourite Indian breakfast and famous street food which is just as good for a quick lunch or dinner. There are lots of different versions and you can experiment by adding chopped bacon bits, tomatoes or even finely diced boiled potato.
I made this today for Father’s Day breakfast served with crunchy sourdough toast and sausages.
Ingredients:
Method:
1. Heat oil and 1 tablespoon of butter in a non stick frying pan over medium heat.
2. Add cumin seeds and curry leaves if using. Heat until fragrant.
3. Add onions and cook slowly over gentle heat until translucent, then add garlic and sauté for a minute.
4. Add turmeric, cumin and chilli powders and sauté until cooked into onions, about 1.5 minutes. Then add green chilli and mushrooms or other ingredients you may choose to add, like cooked bacon bits or finely diced boiled potatoes. Add a sprinkle of salt. Cook for 1-2 minutes until heated through.
5. Add the other tablespoon of butter, add eggs and scramble until egg is cooked to your liking.
6. Toast bread and pile on booji, garnish with coriander and enjoy!
Changed up the traditional Smoked Salmon Crepes recipe creating a layered crepe cake for a celebratory brunch.
Layered with herbed creme fraiche with dill and capers, smoked salmon and caviar, the overall result was delicious and looks fabulous. You could add finely chopped red onion or replace caviar with salmon roe..lots of options to suit your taste.
I used my favourite crepe recipe Martha Stewart Crepes but made them a bit smaller so that the mixture made about 18-20 crepes to layer up into a high pile, leaving a few to drape over the top to complete the picture.
Easy and fun. plenty of options to make a sweet version for a dessert too!
Working from home through the lockdown means no morning teas with shared baked goods, or breakfast meetings at nice cafes so I have planned for the week ahead by baking some low gluten muffins for us and to drop to some friends who live within 5km!
Using a combination of almond flour and plain flour, buttermilk and a mixture of oil and melted butter makes these muffins super moist and filled with the goodness of frozen and fresh blueberries.
Super-easy to make and just as easy to enjoy.
Preparation time: 15 minutes Baking time: 25 minutes Makes 10-12 muffins
Ingredients:
Method:
1. Pre-heat oven 200 degrees Celsius
2. Sift flours and mix dry ingredients including almond flour, plain flour, salt, baking powder, baking soda, sugar into a large mixing bowl.
3. Put wet ingredients into a seperate bowl including eggs, oil, butter, buttermilk, and whisk together until smooth.(make sure butter is cooled).
4. Slowly add wet ingredients into flour mixture mixing until just combined. Don’t overmix at this stage.
5. Fold in frozen berries, fresh berries and almonds.
6. Put paper muffin cups into muffin tin holes. Fill each muffin cup with batter ensuring blueberries are as evenly distributed as possible.
7.place in oven and bake for 20-25 minutes until golden and skewer comes out cleanly. Leave to sit in muffin pan to cool for 5-10 minutes. Enjoy immediately and for days to come.
Reliving memories of my recent trip to London as the city rolled towards the COVID-19 shutdown last month…it was a slightly surreal visit to one of my favourite cities but filled with nice memories that will stay with me,
I found this delightful cafe called Daisy Green in Portman Village, on the corner of Seymour st and New Quebec St, just behind Oxford st.
Turns out it’s part of a group called the Daisy Green collection described on their website as:
“The Daisy Green Collection brings relaxed and buzzing Australian food and coffee culture to London. Through individually designed cafes and restaurants, the Collection creates iconic spaces which quickly become local destinations and meeting points for surrounding residents and visitors.”
The Portman Village cafe has been designed by UK street artist, Shuby, into an Alice in Wonderland esq outdoor/indoor garden.
I managed to quench my craving for a real Australian coffee or two and enjoyed delicious avocado on toast, with a sprinkling of paprika, chives and a squeeze of lemon, and a side of real bacon!
I would have been one of the last customers prior to the shutdown, but I sincerely hope the cafe and Daisy Green collection come through the other side of the pandemic to flourish once more.
These fritters turned out light and fluffy and are quite filling. I spiced them up with the addition of chilli powder and cummin, but you could skip that if you like.
I also threw in some finely chopped coriander and this could be replaced by parsley or skipped altogether.
Also if you want to make these really low carb then increase the amount of almond meal.
Great for an easy dinner for 2 – lovely with avocado salad – with lots leftover for breakfast the next day or to share with friends at the office as I did.
Ingredients:
1 cup self-raising flour
1 cup almond meal
2 eggs beaten
3 spring onions, white part only, finely chopped
2 Zuchinni grated finely
1 can (400g) sweet corn kernels drained
1/2 cup grated cheddar
1 cup of milk
1/4 cup melted butter
Handful of parsley or coriander finely chopped
1/3 teaspoon chilli powder or paprika
1/2 teaspoon cummin powder
2 tablespoons sugar
Salt and pepper
Oil for pan frying
Method
1. Grate Zuchinni, drain corn kernels, finely chop coriander and spring onion
Mix flour, almond meal, sugar, salt, cummin and chilli powder in a large bowl
2. In a seperate bowl beat eggs, add Zuchinni, cheese, corn, coriander, spring onions and mix through, add milk and melted butter and mix through.
3. Mix wet ingredients into dry ingredients until well combined.
4. Heat 2 tablespoons of oil in a non-stick pan and add 1.1.5 tablespoons of mixture and spread a little. Cook over medium high heat until sealed and golden brown on bottom side, flip carefully to cook on other side and cooked through. Allow to cool, Darin on kitchen paper towel.
Serve with avocado salad or guacamole.
