As I’m writing this, an almighty thunderstorm is lashing against my windows. A darkness has set in and I am finding it so overwhelmingly comforting. Huge crashes of thunder and persistent rain. I am so amazingly ready for Autumn, I don’t know if you can tell?
Would you believe it if I told you that this recipe came to me in a dream? Maybe I was dreaming about pancakes, maybe I was in Mexico. Either way, I woke up and knew I had to make this combination. I think a lot of people always assume pancakes must be sweet, but savoury are just as nice for breakfast, brunch, lunch…dinner. Pancakes any time are lovely right?
This recipe would be great if you have leftovers of half of things, half an onion, half a lime etc. You can also keep the salsa and stir it in to some pasta. These pancakes are vegetarian, but you could totally add some bacon in between, prosciutto, chorizo? Basically, you could make them your own creation. I hope you love them.
Morning! As breakfast is one of my most requested meals to feature, I thought I would share something that is amazingly simple to make. Helps that they are also packed full of flavour, with a base of red pesto, topped with fresh ingredients it means that you can easily make them before work. Or if like me, have a toddler running around your feet, all you have to ‘cook’ is the egg and toast the wrap.
Eggs are my main love for breakfast, you can create so many different combinations or cook them so many different ways. These tostadas would also work great with poached or boiled eggs. I totally cheated and bought red pesto from a jar, but if you have time you could easily whizz up your own in a blender. The rich base of sundried tomato pulls the whole breakfast together. I hope you like them as much as I do.
Don’t you just love the smell of cinnamon? I know we are only in June but Autumn will roll around quicker than you can blink. But for now I am savouring summer and keeping Autumn alive by cooking a batch of my seeded banana muffins. These came about because I was trying to develop a recipe that my 10 month old could eat as a snack. Sometimes it’s hard to find two different meals in the morning or out and about, so making something we can both eat is welcome.
I simply doctored my cinnamon and banana bread recipe and took out the salt and sugar for these muffins, then I just miss out the larger seeds for Evie. These have a subtle sweetness, just enough to curb the sugar craving. But if you wanted a little more, you could brush on honey or chocolate. I’m really happy with the way they turned out and I hope you enjoy them. If you plan on making a batch, they should last for a couple of days in an air tight container.