Super Fluffy Pancakes

1. 750 ml milk or buttermilk
2. 8 eggs, separated
3. few drops of vanilla essence (optional)
4. 600 g self-raising flour
5. 100 g caster sugar
6. about 125 g unsalted butter, for cooking

• In one bowl, mix the milk or buttermilk and egg yolks, whisking until the egg yolks are combined. at this point the vanilla essence can be added, if using.
• Place the egg whites in a second, large bowl, ready for whisking.
• In a third large bowl, sift the flour and sugar, making a well in the centre. Pour the milk mixture into the centre of the flour/sugar mixture and begin combining with a wooden spoon, slowly drawing in the flour to form a thick batter. Do not worry if the mixture is excessively lumpy. By not whisking the milk mixture into the flour, you ensure that the flour is not overworked thereby tightening the batter also, the lumps NeVer appear in the final pancakes.
• Whisk the egg whites until soft peaks form then fold into the batter.
• Cover and allow to rest in the fridge for 1 hour although i’m unbelievably impatient and usually cook them straightaway.
• Cooking them requires the use of a large frying pan (or barbecue flat plate if you’re a large family) set on low–medium heat. add a good knob of the butter and melt. spoon in the pancake mixture according to your preferred size. When bubbles begin to appear evenly on the surface, turn over. The second side will only require 1–2 minutes to cook.

Read More

Slow-Roasted Tomatoes

1. 8 roma or vine-ripened tomatoes
2. 3 tablespoons olive oil
3. 2 tablespoons salt flakes
4. 1 tablespoon freshly ground black pepper

• Preheat the oven to 110ºc.
• Slice the tomatoes in half and place, cut side up, on a baking tray lined with baking paper.
• Brush or drizzle with the olive oil. sprinkle with the salt and pepper.
• Roast in the oven for 3 hours.
• Remove from the oven, cool and keep refrigerated, covered, for up to 5 days.

Read More

Scrambled Eggs

1. 4–6 eggs (depending on size)
2. 2 tablespoons thick cream (35 per cent fat)
3. salt and freshly ground pepper, to taste
4. 75 g butter

• chopped chives, to garnish
• In a bowl, crack the eggs, add the cream and season with salt and pepper.
• Whisk lightly with a fork the whites and yolks don’t have to be completely mixed and the mixture should contain some air; over-whisking the mixture expels the air and makes for heavier scrambled eggs.
• Melt the butter in a heavy-based nonstick pan over medium heat. When the butter begins to bubble, add the egg mixture and reduce heat to low. as it begins to cook and thicken, fold the thicker bits towards the centre of the pan uncooked egg will moat around the cooked egg. repeat this process until the eggs are close to ready but still a little runny, then remove from the heat and move the mixture once or twice more as the heat of the pan will complete the cooking.
• Serve immediately scrambled eggs become tough and dry if you attempt to keep them warm. Garnish with the chives or other fresh green herbs.

Read More

Omelette

1. 3 large eggs
2. 2 tablespoons warm water
3. large pinch of salt flakes
4. pinch of ground white pepper
5. 2 tablespoons butter
6. 1 teaspoon olive oil

• Combine the egg, water, salt and pepper in a bowl and whisk until well combined. The water evaporates as the omelette cooks making it light and fluffy.
• Place a nonstick frying pan over medium–high heat, add the butter and olive oil and heat until the butter begins to bubble without browning.
• Add the egg mixture to the pan. as the egg begins to set, use a rubber or plastic spatula to move the egg from the outer part of the pan to the middle, to allow the uncooked egg to fill any exposed parts of the pan.
• When half-cooked and still runny on top, add any flavours you like (some ideas are listed opposite) and continue to cook until set or better still cook the top of the omelette under the grill section of the oven. This will only take 1–2 minutes.
• Remove from the heat and shake the pan to loosen the omelette from the base of the pan. shake the omelette to one side, tilting so that the top third can be folded over, and then turn onto a plate.

Read More

Hash Brown Potato

1. 500 g (about 2 large) potatoes
2. 2 tablespoons vegetable or canola oil
3. 2 tablespoons butter
4. salt and pepper, to taste

• Scrub the potatoes they do not need to be peeled then coarsely grate. squeeze the grated potato slightly to remove some of its water (this makes for a crispier end result).
• Heat a 30-cm frying pan, preferably nonstick, over medium–high heat. add the oil and butter.
• When hot, add the potatoes and push down with a spatula to spread evenly in the bottom of the pan. sprinkle the top with salt and pepper. cook until the bottom is browned and crispy, about 10 minutes. Do not try to flip until it is browned, or the potatoes might stick.
• Flip the hash brown, cut into sections if necessary, and cook another 10 minutes, or until browned and crispy on the other side.
• Serve immediately, or cool and simply reheat in the microwave or preferably in a hot oven (210°c) for  5 minutes.

Read More

Fruit Salad

1. ¼ rockmelon (cantaloupe), peeled and seeds removed
2. ¼ pineapple, peeled and cored
3. 1 apple, peeled and cored
4. 2 bananas, peeled
5. 1 cup green grapes, washed
6. 2 passionfruit
7. natural yogurt, to serve

• Cut the rockmelon, pineapple, apple and banana into roughly 2-cm pieces.
• Mix all the fruit in a bowl then serve with fresh, natural yoghurt.
• Store the fruit salad (without the yogurt) in an airtight container for up to 2 days.

Read More

Boiled Eggs

• There are many written methods for boiling an egg.
• Gently place room temperature eggs into a saucepan and cover with cold water by at least 5 cm.
• Bring the water to the boil, then turn down to a barely recognisable simmer for 8–10 minutes for hard-boiled eggs. for the best results, the water should not be boiling. see Hints and tips for soft-boiled eggs.
• Remove from the water with a slotted spoon and drop into cold or iced water to stop the cooking. Boiled 
• eggs in the shell will keep in the fridge for 7 days.

Read More

Bircher Muesli

1. 1 cup rolled oats
2. ½ cup fresh orange juice
3. ½ cup natural yoghurt
4. ¼ cup currants or sultanas
5. ¼ cup chopped dried apricots
6. pinch of ground nutmeg
7. large pinch of ground cinnamon
8. 1 Granny smith apple, grated, to serve
9. 2 tablespoons natural yoghurt, extra
10. 1 cup seasonal fresh berries, to serve

• Combine the oats, juice, yoghurt, currants or sultanas, chopped apricots, nutmeg and cinnamon in a large bowl and stir well. chill overnight.
• To serve, stir in the grated apple, put into serving bowls and garnish with the extra yoghurt and the berries.

Read More

French Toast

1. 4 eggs
2. 250 ml milk
3. 1 teaspoon ground cinnamon
4. 2 tablespoons caster sugar
5. 1 teaspoon vanilla essence
6. 150 g butter
7. 4 slices of sourdough bread or thickly sliced white bread (french bread stick and Turkish bread will also work)

• Place the eggs, milk, cinnamon, sugar and vanilla essence in a bowl and whisk.
• Heat a frying pan or the flat plate of a barbecue (on lowest setting) and melt the butter. soak each slice of bread in the egg mixture until wet through.
• Place the soaked bread in the pan or on the flat plate and cook until golden brown. turn and cook the other side. It is important to cook on a low–medium setting so the egg mixture cooks and sets, rather than cooking on a higher heat which will burn the outside and leave the inside soggy.
• Once cooked, transfer to a plate and serve with your choice of toppings—bacon, maple syrup, honeycomb butter, fresh berries, ice-cream or lemon and sugar or simply eat it on its own.

Read More