Pear-fect Pikelets

Add fruit to your common pikelet with thin slices of pear or apple.

Put the pikelets in the pan. Once it’s nearly ready to be flipped (ie some bubbles are appearing)  place thinly sliced pear or apple into the uncooked surface then flip. 

Extra yummy with a dash of cinnamon. A lashing of caramel sauce might be nice too.

Banana slices can work but will stick in all but the most non stick pan. 

Uneaten cereal muffins

But crunchy outside but fluffy inside. 

I just couldn’t stand throwing it away.  She didn’t eat it. So I’m trying my luck with reinventing breakfast into a muffin.  Muffins will also be frozen as snacks. 

1 1/2 cups SR flour 

1/3 cup sugar

1/3 cup oil

1 egg

Big handful of sultanas

Milk and cereal (this was cheerios and nutrigrain) 

Add extra milk to dropping consistency

Yep,  still in her PJs wearing a fairy costume cooking. 

Quote of the day “you’re a really good helper mummy”.

While I put the muffins in the oven she cracked an egg into a bowl…  There’s no stopping her. I’ve finally wrangled her into clothing.  #winning at mothering

Today’s mission mulligatawny soup with Parmesan twists

It’s 10.26pm. I finally get to eat it,  it is yummy and worth the wait and effort.

I can’t find a recipe that seems to be what I remember so I’m making my own. Desperate times call for desperate measures. I haven’t grocery shopped add Miss Bee has the flu. I’m currently running on 2 hrs sleep plus some naps until morning while I held her.

For those uninitiated it’s a chicken,  vegetable,  curry and rice soup. In other words a meal in a pot. 

Stay tuned! 

Here are the Parmesan twists. 

*Put the oven on 200 degrees. 

I put around 2 cups of flour into Xena (that’s the name of my kitchen aid mixer).  Added mixed herbs,  salt to taste, Penang cheese and a dash if paprika to taste.  

Mix adding one egg yolk then water until a stiff dough comes together. 

Roll flat.  Cut into strips,  twist. Bake around 10 minutes until golden and crispy. 
Now for the soup…  Stay tuned I need more coffee first. 

The soup

1 small onion 

1 stick of celery  (or lots of last bit ends) 

1 carrot

1/2 red capsicum 

2 shallots (sweeter milder flavour than 2 onions,  but if you didn’t have any 1 large onion would work) 

1 crispy Granny Smith apple (or one Pink Lady apple with a toddler bite or out of it slightly shriveled looking) 

Dice finely. 

Start sauteing in a large pot.  

Add 2 teaspoons of curry powder, 1 tablespoon of vegetable stock, 4 cups water, 500g chicken mince. (sliced chicken breast or thigh works too), 1/3 cup basmati rice.  It isn’t risotto so don’t be tempted to add more unless you double everything else. 

I made mine milder due to a toddler but add more curry to taste.  Be aware though it seems to get spicier as it cooks. 

Simmer at least 45 minutes,  if you have time simmer lower for 2 hrs. 

Keep an eye on it and stir to prevent it catching on the bottom.  Add more water if it’s drying out.
I’m currently dying of exhaustion. I’m praying Miss Bee has a nap so I can too. 

CUPCAKE Bonanza! Basic, ¬†Dairy free, Banana, GF cupcakes

This photo is the banana cupcake. 

This recipe is my “go to” cupcake recipe:

Cupcake Recipe 

125g butter

1 teaspoon vanilla 

3/4 cup sugar 

2 eggs

1 1/2 cups SR flour 

1/2 cup milk 

Mix until just combined,  bake in moderate oven about 12 minutes (until just starting to brown and skewer comes out clean).

I fill about 2/3 of each pan.

For extra fun add a teaspoon or so of coloured sprinkles at the last moment and barely mix through by hand (or the colours will bleed out).  

Dairy Free version

125g nuttlex spread

1 teaspoon vanilla 

3/4 cup sugar 

1 eggs

1 1/2 cups SR flour 

270ml coconut milk 

Mix until just combined,  bake in moderate oven about 12 minutes (until just starting to brown and skewer comes out clean).

I fill about 2/3 of each pan.

I reduced the egg as one guest is only just starting to eat egg. 

They must have been nice as I didn’t even get to ice them before they were all eaten! 

Banana cupcakes 

125g butter

1 teaspoon vanilla 

3/4 cup sugar 

2 eggs

1 1/2 cups SR flour 

1/2 cup milk 

Throw 2 soft bananas into the mix. 

Mix until just combined,  bake in moderate oven about 12 minutes (until just starting to brown and skewer comes out clean).

I fill about 2/3 of each pan.

GF cupcakes 

I have made the standard recipe using GF SR flour with successful results. I prefer white wings GF flour.
Not sure if you could make the dairy free version GF also. I suspect it would work.  Although adding banana… Might push it too far. 

Custard recipe for lazy people


You know my white sauce?  Concept is adaptable to custard.

2 tablespoons of custard powder

4 tablespoons powdered milk

1 tablespoon of sugar (or less to taste)

2 cups boiling water

Mix in 4 cup measuring jug suited to the microwave. 

Microwave 1 minute on high. Mix for about 30 seconds and watch it transform before your eyes  Done! 

  • If you’ve over done the water cook longer. 
  • If it’s too thick,  add a little water. 

Told you it was easy. 

Toddler Vitamin C smorgasbord lunch

Toddlers are often picky beasts.
What they loved yesterday may be rejected the next day.  Smorgasbord style lunches work well as there are smaller quantities of (hopefully) favoured foods.

Today I’ve offered lots of vitamin C rich foods as we’re sick here and it’s a cold rainy winter day.  I’ve included a serve of dairy, a carb and protein with ham and her beloved cocktail Frankfurts.

This type of lunch is highly recommended for packed lunches.  Cocktail sized bite sized pieces allow quick eating for on the go children. 

Other suggestions include sultanas, boiled egg,  slices of apple or pear,  orange or mandarine segments,  a handful of seeds or nuts (for older children-substitute a nut butter for younger children), left over roasted vegetables sliced or diced, cucumber,  snowpeas,  capsicum slices,  carrot and change up with a variety of breads including wraps,  crackers or even left over pasta pieces. 

15 minute pizza dough

I’m going to review this recipe.

I had been busy attaching flowers to her meadow fairy jumper and realised it was ten to six!  Ooops.  So much for making pizza from scratch…or so I thought! 

This recipe promised a 10-15 minute rise and by golly it delivered.  We’d finished eating just after 7.

By far the easiest dough I’ve made from scratch. 

Pros: very very quick, cooked evenly,  puffy texture,  enough for one pizza base. I tried the suggestion on comments and added Italian herbs to the dough which was yummy. 

Cons: slight yeasty flavour compared to a longer rise dough but not badly enough to reject it. 

Tonights toppings: chicken,  olives,  red capsicum, onion and an entire avocado. Cheese of course! 

You can see the texture below. It was firm enough to hold up the toppings but not so firm you needed a chisel to cut it.