Basic Pancakes

I woke up this morning and it was raining! If you know anything about North Queensland you’ll know that we have been in drought and haven’t seen consistent rain in a long while!

So when I went to bed and it was raining, then woke up and it was STILL raining, I figured it was time to celebrate!

Pancakes seemed like a fitting Saturday morning celebration food!

These are super simple, very yummy and is easy enough to double if you have to feed a crowd.

Prep time 10 mins, Cooking time 10 mins, Serves 2 (4 small pancakes per person)



Basic Pancakes

1 cup self-raising flour, sifted

Pinch of salt

2 tbs white sugar

¾ cup milk

1 egg, beaten

30g butter, melted

1 tsp vanilla extract

Spray oil for cooking


  1. In a medium bowl combine flour, sugar and pinch of salt.
  2. In a separate bowl, melt the butter in the microwave on high for about 30 seconds.
  3. Into the butter add milk, vanilla and beaten egg. Be sure to do it in this order, if you add the egg first the heat from the butter may cook it, but if you cool with milk first you should be ok!
  4. Create a dimple in the centre of the flour mixture and pour the wet mixture into the hole you have made. Stir until well combined. You should have no lumps; the batter should be thick and smooth. Set the batter aside for 5-10 minutes.
  5. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a consistent amount when making these pancakes so that they turn out roughly the same size. I used a small ladle, you may want to use a 1/4 measuring cup.
  6. Cook until the initial side is golden, or until the top surface forms bubbles. Flip and repeat on the other side. I found to help the cooking process go faster, simply place a lid on the frying pan while cooking. This also helps solidify the top side so that when you go to flip you don’t end up with a battery mess.
  7. Enjoy with your favourite toppings (for me that’s maple syrup or fresh fruit!)




Jam Drop Biscuits

An oldie but a goodie these jam drops will leave you wanting more! Very quick and easy to make, these biccies come out light and fluffy and are a total crowd pleaser.

Prep time 10 mins, Cooking time 20 mins, Makes 24



Jam Drop Biscuits

125g butter – softened

2 large eggs

2 cups self raising flour

3/4 cup caster sugar

1tbs lemon juice

1tsp vanilla essence

1/4 cup jam – choose your favourite flavour


  1. Preheat oven to 180 degrees C.
  2. Line two trays with baking paper and lightly grease.
  3. Combine the butter and sugar using an electric beater until smooth and creamy.
  4. Add eggs, lemon juice and vanilla essence and continue to beat until smooth.
  5. When fully mixed add flour and stir in to form a dough. If the mix is too damp add a little more flour.
  6. Form small balls out of the dough and place on baking trays. With a spoon or your finger make small but deep holes in the center of your dough balls. Fill with your favourite jam and place in the oven for 20 mins or until golden.
  7. Remove from oven and let sit for a few minutes before transferring to a cooling rack.
  8. Enjoy!



Apple Rose Tartlets

I’ve always admired food that had been made to look like something else. When I discovered just how easy it was to make these tartlets I jumped on the bandwagon!

Impress your guests with this super simple but impressive treat of beautifully rose-shaped apples in crispy sweet puff pastry.

Prep time 10 mins, Cooking time 40-50 mins, Makes 8


Apple Rose Tartlets

2 sheets puff pastry

2 red apples (red delicious are perfect)

3 tsp apricot jam

4tsp water

½ tsp lemon juice

1tsp Icing sugar (plus extra to dust)

1tsp cinnamon sugar


  1. Preheat oven to 180 degrees C. Prepare the apple by chopping in half and coring, then slice finely as pictured.20160227_200016-01.jpeg
  2. Place sliced apple, 3 tsp water, lemon juice and sugar in a bowl and toss, microwave on high for 1 minute or until apple is pliable. Drain liquid.
  3. Cut pastry sheets into four equal strips and lay apple slices as shown below.
  4. Mix remaining water and jam in a bowl then add jam mixture to pastry before folding pastry up and rolling (as pictured). Make sure to pinch the sides and push the apple into the pastry as rolling as it may try to slip out.

  5. Place rosettes into an oiled muffin pan and cook in the oven for approx. 45 minutes (checking from about 40mins onwards).
  6. When cooked dust tartlets with icing and cinnamon sugars and serve.
  7. Enjoy!


Chocolate Mug Cake

So it’s Friday night and you’re tired after work, but you really feel like something chocolaty. Welcome to my world. Chocolate mug cake to the rescue! No no no, its not a typo, it really is a Mug cake, a super easy one at that. Moist (love that word) and gooey at the bottom, these are great even for guests! Follow the simple steps below and you’ll beat the chocolate craving in no time!

Prep time 15 min, Cooking time 1 min, Makes 1 cup



Chocolate Mug Cake

40 g Chocolate (could be dark, could be milk doesn’t matter, just get it in there)

40g butter

4tsp dark brown sugar

4tsp self raising flour

2tsp cocoa powder

6 tsp milk

1 large egg (beaten)

  1. Place the butter and chocolate into your chosen mug and heat in the microwave until just melted and mix well.
  2. Add the milk and sugar to the mixture and mix well, ensuring no lumps are formed. (Warming the milk slightly may aid in this process)
  3. Add the flour, cocoa powder and egg mixing well between each ingredient.
  4. To cook place in the microwave on high for 45 seconds to 1 minute. Do check on your cake from 45 seconds as individual microwaves may vary in power. Do not overcook. Cake should be gooey in the centre.
  5. Enjoy!


Strawberry & Cherry Lemonade Crumble

Think strawberry lemonade in cake form! This delicious Strawberry and Cherry Lemonade Crumble is just that! With a delicious crumble topping that doubles as the base as well, this crumble can be served cool as a slice or warm with ice cream and is sure to be a hit at any social gathering.

It’s simple, effective and delicious; the only hard part is waiting an hour while it cooks!

Makes – 8-10 slices, Prep time – 20 mins, Cooking time – 60 -75 mins, Total time – approx. 3hrs (to allow for cooling before cutting)



Strawberry & Cherry Lemonade Crumble

Base and Crumble

115g unsalted butter – melted

½ cup raw sugar

¼ cup dark brown sugar – packed

1 ½ cup plain flour


1 large egg

½ cup sour cream

1/3 cup caster sugar

2 tbs lemon juice

2 tsp vanilla extract

¼ cup plain flour

Strawberry and Cherry Layer

1 heaped cup frozen strawberries – chopped

1 heaped cup frozen cherries – chopped

1/3 cup caster sugar

2 tbs lemon juice

¼ cup plain flour (can use less if mixture is not very runny)

  1. Preheat oven to 180 degrees C. Lightly oil a round fluted flan tin with a loose base, and place onto a large baking tray (makes removing the tin easier due to the loose base).
  2. Create the base and crumble topping.
    1. Melt the butter add the sugars and whisk to combine
    2. Add the flour and stir to combine. When combined the mixture should be crumbly and dry with some larger pieces.
    3. Set aside ¾ cup of crumble mixture.
    4. Place remaining crumble mixture into the pan and using fingers press into the base and sides of the tin until firmly packed and smooth.
    5. Set aside.
  3. Create the filling.
    1. In a bowl crack the egg, add the sour cream, sugar, lemon juice and vanilla. Either whisk by hand or beat with an electric mixer until smooth.
    2. Add the flour and continue to mix until smooth.
    3. Bring back the pan and pour the filling mix onto the base you have just made. Make sure to jiggle the pan and use a spatula to ensure a smooth surface.
    4. Set aside.
  4. Create the strawberry and cherry layer.
    1. In a bowl add all ingredients and toss well to combine.
    2. When using frozen berries there will be a lot of moisture released when they thaw so add in the flour a little at a time stopping when mixture looks thick, but not cakey.
    3. Smooth the fruit layer over the filling and smooth as best you can with a spatula.
  5. Sprinkle remaining ¾ cup of crumble mix over the fruit layer. To make larger crumble give the mix a small squeeze before sprinkling over the top.
  6. Bake for 60-75 minutes. This time will depend on your oven and how much liquid is in your fruit mix. Bake until golden brown on top and you can see the fruit starting to bubble through. It is better in this instance to watch from about 45mins, you want to be watching your creation more so than the clock.
  7. When baked, remove from the oven and set aside to cool for a few hours, to speed up this process you can also place into the fridge.
  8. If serving with ice cream, serve hot right out the oven. If wanting to turn it into more of a slice ensure it is fully cooled before cutting as it will likely fall apart!
  9. Enjoy!