A serious lesson in corn cakes.

IMG_1805Next week my eldest child is flying the coop for a week in Canberra. Is it that time already? So fast the passing of the last thirteen years. Could it be that this is the same small babe that walked me past the point of sleep deprivation and led me up the path to crazy love? I'm quietly nervous, having never had my boy so far from my side.

I console myself with breakfast. The small one mixes corn fritter batter and picks rocket flowers to decorate the plate. She says that corn cakes are ugly food but they're delicious on the inside. She's right.

I remind her that it's whats inside that matters.

She agrees but voices her concern for mushrooms. Ugly inside and out says she in a serious voice.

No flowers will help the poor mushroom. :(

Corncakes (for my baby cakes)

1 tin corn kernels

½ red onion chopped

½ small red capsicum

small bunch coriander chopped

1/2 cup SR flour

⅓ cup milk

1lightly beaten egg

1 t curry powder

1 t sweet paprika

salt and pepper to taste

* mix everything until combined.

* heat a small amount of oil over medium heat and place 2 tablespoons of mixture per fritter into pan.

* Wait until edges start to crisp and bubbles appear, then flip.

*cook for two minutes or until centre of fritter feels firm.

* Serve with homemade houmous (recipe in my lunch recipes), rocket leaves and tomato chutney

* Eat outside in the sunshine with your small ones. :)


Smoked salmon and potato cake with greens

IMG_1785 There are the days that begin harried and rushed, the toast lands butter side down and my daughter can't find her homework. Everyone yells and runs and the clock seems to go faster than all of us.


And then there is the weekend. Slow, lazy mornings, small feet hide under blankets for just a little longer, books are brought to bed. The start of the day calls for a celebratory brunch- no reason other than to pause with gratitude. The coffee machine churns out espresso and chai, hot chocolate for the small one. One by one they surface and I am greeted by their messy hair and warm hugs. Everyday they grow. I'm so happy that I somehow wound up here, amongst this kingdom of riches, right in the midst of my kitchen.

I thought I'd share my beloved's favourite brunch recipe. I'll make sure I put him to work in the yard to wear it off!

Smoked salmon and potato cake with greens.

serves 4

4 large desiree potatoes

1 small red onion

handful chopped sage

1 T olive oil

1 T ghee

½ cup greek yogurt

1 T chopped chives

½ lemon

pinch salt + glug olive oil

100g smoked salmon

spinach or rocket leaves to serve

* Grate potatoes and squeeze excess moisture out in a clean muslin cloth.

* Heat a little olive oil in a large pan and cook off onion until soft.

* In a mixing bowl, combine potato, cooked onion, sage and a pinch of salt.

* Heat same pan again, with ½ T ghee and ½ T olive oil. When pan is hot, add potato mix and flatten down evenly with a spatula.

* cook over low heat for 8 minutes then flip the whole thing out onto a board (be careful). Put the other half of the ghee and olive oil into pan and cook the other side by sliding cake carefully back into pan. Cook for another 8 mins.

* Mix yogurt, lemon juice, pinch salt and glug of olive oil in a small bowl.

* Arrange spinach leaves on a plate. Flip cake out onto a large board and cut into 8 wedges. Serve two per plate over greens, divide salmon between 4 and top with sauce.

* Serve and send all men out into the yard for a good mornings toil. :)



Mamas musical fruit

IMG_1732 Do you remember being 10 years old and there was something that all your friends ate that your mum wouldn't buy. For me it was space food sticks, which were like real astronaut food! 

(and tasted like chocolate flavoured candles.)

Anywho for my kids it's baked beans. Ever read how much sugar is in a tin of beans? I might as well give them a donut on toast. I think they smell weird and don't even start me on the ones with those weird sausage things inside.

I'd rather eat a candle.

Mama's Beans

1 chopped onion

½ chopped red capsicum

bunch coriander stalks (use the leaves somewhere else)

1 T sweet paprika (use hot if you like it spicy)

1 t ground coriander

1 t turmeric

1 T worcestershire sauce

350ml tomato passata

2 x 400g tins white beans

1 435g tin refried beans

* Cook onion, capsicum and coriander stalk over med heat until soft.

* Add dry spices and cook for one minute

* Add passata, refried beans, worcestershire and stir until smooth

* Drain and rinse white beans until water stops foaming and runs clear. Add beans to sauce and enjoy with toasted sourdough spread with danish feta.

Michelle xx

Ps. Blame the dog :)


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