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Star Wars Coconut Pancakes with Lime Coconut Caramel Sauce

Recipes March 15, 2013

Wahey! Only 14 days left until my trip to Singapore/Japan and I cannot waiiit! I am hoping for some serious cherry blossom action to meet me while I’m over there! I hope you’re looking forward to a flurry of Japanese posts when I get back because I plan to get writing with all the things we see and do!

It wasn’t too long ago that my bf received these adorable Star Wars pancake molds as a birthday gift from a close friend and what better excuse on the weekend to whip up a batch of pancakes to give these a try?

I must admit I botched a few pancakes on my first few goes so it took a little practice, but after some trial and error, it wasn’t too hard to get the pancakes out of the molds. I will give you two pieces of advice should you want to make these though, number one being always oil the pan before adding batter for each new pancake. A teaspoon or so of oil should do it each time. The second piece of advice I will give you is to use a butter knife to help ease the cooked pancake out of the mold – they have a tendency to tear, but if you’re gentle, you should have a well formed pancake to pop out.

The pack actually came with three molds – one storm trooper, one of Darth Vader and also one of Yoda, but I found that even my largest pan couldn’t fit the Yoda mold.. so sorry, no Yoda pancakes this time around! I’ll need a griddle or super large pan to make that one I think!

Ever since going dairy free lately, I have become slightly obsessed with using coconut milk/cream in my everyday recipes to replace that creamy flavour from cream and milk (maybe I should change my blog name to Coconut Crusade?) and these coconut pancakes from fit the bill very nicely!

Unfortunately these pancakes are not gluten free. I have been experimenting with gluten and manged to eat a couple of these pancakes without too heavy consequences (hooray!) and will try and experiment with myself a bit more. I have tried box mix buckwheat pancakes (Organ brand) but they weren’t too great – kind of cardboardy and with a not awesome texture. Might need to do a bit of experimentation on that front, but this time around, self raising flour did the job pretty well.

These pancakes are very moreish with that great coconut flavour from the coconut cream and dessicated coconut (which also gives it a nice texture). You could try eating these with maple syrup, powdered sugar and freshly squeezed lime juice, lime curd or wherever your imagination takes you! If you don’t have the Star Wars molds, just try cook the batter as you would do your regular pancakes – they will still turn out great!


Coconut Pancakes with Lime Coconut Caramel Sauce (dairy free) pancake recipe from, lime coconut caramel sauce by

Serves: 3-4 people
Time to prepare
: About 10 minutes to prep. I chilled my batter in the fridge overnight but you could do this for just 20 minutes or less

Coconut Pancakes

  • 1 cup self raising flour
  • 2 tablespoons brown sugar (or grated palm sugar)
  • 1 cup coconut milk
  • 2 eggs
  • 1/2 cup dessicated coconut (If I had a bit more time, I would have liked to toast this before adding to the batter)
  • Butter OR vegan margarine OR rice bran oil OR coconut oil (you decide!) to fry pancakes in

Lime Coconut Caramel Sauce

  • 4 tablespoons kaya or coconut jam (I bought my jar of coconut jam from a Filipino grocery store)
  • the juice of 1 lime
  • 2 tablespoons coconut milk

Equipment needed: 1 large bowl and wooden spoon for the pancakes, a pouring jug, 1 fry pan and a spatula and one small microwave safe bowl for the sauce


  1. Combine flour, sugar and dessicated coconut in a large bowl and mix to combine. Add coconut milk and crack in eggs and stir until thoroughly combined. Pour into a jug, cover with plastic wrap and refrigerate for 20 minutes or overnight to be ready for breakfast in the morning.
  2. Heat a large fry pan over high heat and add your choice of butter, oil, etc. Place your Star Wars pancake mould (or not) into the hot fry pan and swirl with oil (others have suggested also spraying the moulds with oil prior to placing in the pan). Turn heat down to medium, erring on medium low and pour the batter into your mould. Allow to cook for about 4-5 minutes, or until there are plenty of bubbles on the surface and the batter pulls away from the edges of the mould.
  3. Gently ease the pancake out of the mould with the assistance of a butter knife, remove mould and flip pancake. Fry for about 1-2 minutes or until cooked in the middle and well browned on either side.
  4. For the lime coconut sauce, simply combine all ingredients in a small microwave safe bowl and microwave on ten second bursts. Stir well until combined and drizzle over pancakes. If your sauce is too thin, you might like to thicken it with a paste of cornflour/water and reheat in the microwave until you reach your desired consistency (but this is of course optional).

These Star Wars pancake moulds are made by Williams Sonoma. For my US readers, you can find these pancake moulds here on (unfortunately they do not ship these to Australia). For Aussies, I would recommend typing in “Star Wars Pancake Molds” into eBay – I found a few when I last checked it out – you should be able to find them on there. Otherwise it seems tricky to buy them in-stores! If anyone sees them please let me know and I will update this post!

Hope you are having a very happy Friday – the weekend is very nearly upon us and that can only ever be a good thing!

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Chocolate Peanut Butter Toast

Chocolate, Peanut Butter and Banana Toast

Recipes October 2, 2012

Chocolate cravings?

Need a quick and easy weekend fix but just eating plain chocolate won’t cut it ….and you want to amp it up a tad?

Just can’t beat that chocolate and peanut butter combination?

Are you, like me, not willing to invest any more time or ingredients into your chocolatey treat than is absolutely necessary and prefer to use things that are in the fridge or cupboard most of the time?

Am I asking too many questions??? Quite possibly…

Nonetheless….This recipe just may be for you.

Chocolate and Peanut Butter Toast
Ingredients List: To serve two (or one very hungry) individual(s)

  • 2 pieces of toast (I usually keep sliced bread in the freezer for easy access. You can use whatever kind you like, but in this case I used multigrain because that’s what I had. White bread, wholemeal, etc. would be more than suitable)
  • 1-2 tablespoons peanut butter (I used smooth but you could use crunchy)
  • 1 large ripe banana, sliced into discs

Chocolate Sauce

  • About 2-3 rows of milk chocolate from a family sized bar
  • About 1-2 tablespoons of thickened cream (depending on how thick/runny you want your chocolate sauce to be)

This recipe makes weekend indulgence far too quick and easy to put together!

Simply toast your bread and pop on a pretty plate. Spread with peanut butter and top with banana slices.

To make chocolate sauce, simply microwave chocolate and cream together in 10 second bursts until chocolate melts with cream. Stir together until smooth – add more cream and zap in the microwave again until smooth and the consistency you want. Drizzle warm chocolate sauce over toast and enjoy 🙂

This goes super well with a nice cuppa, or for some extra chocolatey indulgence, a cup of hot chocolate!

How was your long weekend? Mine was packed out with an engagement party, a wedding reception, hanging out with friends and a birthday. Gotta love that extra day off!

Have a fabulous week!



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Honey garlic glazed sausages

Honey Garlic Glazed Sausages

Recipes March 8, 2012


Its been awhile admittedly between posts. I’ve been so busy lately and things have been very up and down in my life at the moment but I plan on bringing more posts to soon.. And I have a big backlog of delicious things to write about 🙂 Thanks for sticking around!

What better reason is there to start writing again than these delicious honey garlic glazed sausages? They are incredibly easy and delicious to put together in a few moments as well as are a good budget side dish to add to breakfast or dinner.

So let’s get started!

Throw sliced onions and mushrooms into a roasting dish.

Add some sausages and drizzle with honey, olive oil and crushed/chopped garlic

Roast in a hot oven until deliciously caramelised and crispy.

ingredients (to serve 4)
8 beef sausages (we used herb garlic ones from Coles)
1 medium onion, chopped into rings
handful of mushrooms, sliced
2 cloves of garlic, crushed and chopped
about 4 tablespoons of honey
2 tablespoons of olive oil
Preheat oven to 200 degrees. Place sliced mushrooms and onions in roasting dish. Snip sausage links using kitchen scissors and lay on top of onions/mushrooms in the roasting dish. Drizzle with honey, olive oil and sprinkle over crushed garlic. Toss sausages, mushroom and onion in the honey, oil and garlic until everything is evenly coated. Place roasting tray in oven and bake sausages for about 30 minutes, occasionally tossing sausages in honey glaze. Serve when they get deliciously crispy.

Goes great with French toast, blueberries and maple syrup.

Hope you are having a fabulous week 🙂 It’s nearly the weekend! Woohoo!



Scrambled eggs with wilted spinach

Scrambled eggs with Wilted Spinach (and a Cherry Slushie – only 3 ingredients!)

Uncategorized February 16, 2011

I’m continuing my love affair with scrambled eggs. Flecked with parsley flakes, salt and butter, I am eternally yours.

Although it may be difficult to believe, I’m always trying to come up with new ways to stick fruit and vegies into my diet. I often get bored with steamed greens and wilted spinach is quickly becoming a fast favourite. Prep for this is so incredibly easy, too. No pesky peeling or chopping, just a quick wash in the sink and then onto a pan with a teensy bit of garlic and oil and bam, instant side dish of veg. It also goes so beautifully into scrambled eggs.

Scrambled Eggs with Wilted Spinach (serves 2)

  • 4 eggs
  • 1 tablespoon of butter (no margarine here, folks!)
  • 2 good handfuls of washed baby spinach leaves
  • seasoning, dried parsley flakes (optional)

Heat a non-stick fry pan over medium heat. Melt butter, crack eggs into pan and stir until scrambled. Season and add parsley if using and add spinach. Stir egg and spinach egg mixture until eggs are cooked and spinach has just wilted. Serve on well toasted bread (just the way I like it!). No need to butter the bread as the flavour of the butter in the eggs will flavour the toast just beautifully.

Wash this gorgeous breakfast down with a cherry slushie ; which is so simple to make that it’s.. well, it’s patently ridiculous.

Cherry Slushie (serves 2)

  • 1/2 a cup of frozen, pitted cherries
  • 5-6 cubes of ice (depending on how icy you want it. this turned out preeeetty icy so you may wanna knock it down a notch)
  • 1.5 cups of milk (you can use whole or light or skim or soy or rice or almond or goat…. i promise, you can use whatever milk pleases you!!)

Blend all ingredients together in a blender, pour into a tall glass and drink with someone absolutely delightful (it makes it taste better… I promise!) This is basically a simpler version of my fave cherry smoothie which I have been enjoying on a regular basis now, but have yet to post about. Promise that one is coming (when I can sit still and photograph it for long enough instead of drinking it straightaway!) I don’t like to add extra sugar to this, but if you feel it needs just a bit more sweetness, you could add a dollop of honey to the blender after tasting. A tablespoon of vanilla extract wouldn’t go too far astray either, that would result in a cherry-vanilla slushie…. mmm.




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Coriander Scrambled Eggs

Uncategorized January 7, 2011

Its no secret, my favourite way to eat eggs is scrambled.

It didn’t used to be this way. I used to looove my eggs sunny side up. And sure, I probably still do. But I can’t go past the delicious creamy goodness of scrambled eggs. I love flecks of herbs with a sprinkling of salt and the creamy buttery taste on freshly toasted warm, almost chewy bread. I looove it. I love it with mushrooms, onions or shallots but eggs are just perfect by themselves.

I’ll stop gushing.

Normally I just scramble my eggs with a little butter, dried parsley leaves and some seasoning on toast. However, fortunate happenstanced that there was some coriander in the fridge. I absolutely love coriander. One thing I do not love about it, however, is that it goes with so few dishes that I’m able to whip up with only a few ingredients in my kitchen. You always buy a bunch of coriander for one thing and then you’re left with a gigantic amount of fresh coriander that wilts and slowly dies in the fridge leaving behind a distinct sense of failure that you COULD have used them for something (but that something would probably have required you to buy another $20 or so worth of ingredients, not to mention ANOTHER trip to the shop. Hello, you just went out and bought coriander! You also did not have the forethought to buy enough stuff to also include coriander in another recipe..).

So, I decided to try coriander with my scrambled eggs. And……….it was amazing. I drizzled it with a teensy bit of sweet chilli sauce and that was wonderful too, although you could leave that out. I used a very mild flavoured sweet chili and only the tiniest amount – it has a habit of overpowering at times.

I always used to overcook my scrambled eggs until Mike finally taught me how to do it. I’ve been taught to start out with a sizzling insanely hot pan to cook anything, but this always led to tough overcooked scrambled eggs. Mike said to start out with a cooler pan and then slowly stir the eggs until they cook. OHHHH. Well that’s how you do it. And it’s a million times better.

Ingredients for Coriander Scrambled Eggs to serve 1

  • 2 eggs
  • 1 teaspoon butter
  • small handful of coriander leaves, washed and roughly chopped
  • seasoning
  • toast to serve – optional. I use chia bread from Bakers Delight

Preheat non-stick pan on medium heat. Melt butter and swish around pan to coat. Break eggs into pan and scramble using a spatula or a wooden spoon. Add seasoning and herbs. Continue to stir eggs on low to medium heat until cooked to your liking. (Will take about 60 seconds.) Stir eggs quite gently as you do not want to break the eggs into too many small pieces. Serve on delicious toast and drizzle with sweet chili if desired!

Enjoy this one!


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Breakfast in a Cup.

Uncategorized September 21, 2010

Breakfast smoothies!

I love breakfast. And I also love smoothies. Its like.. an unbeatable combination. Banana and strawberry are my fave flaves. I also love going to cafes and discovering new flavours, like lime smoothies. What are some of your fave flaves?

Ingredients: to serve 2

1/3 cup oats, pre-blended to a fine powder
1/2 cup milk (I used vanilla soy milk, but regular soy or even regular ole cow’s milk would be fine.)
2-3 generous dollops of organic raspberry yoghurt (note: the brand i used was not very sweet.. so if you use quite a sweet yoghurt, then maybe cut back on the maple syrup or honey. just taste it when you’re done and adjust to your own liking.)
A splash of maple syrup just to sweeten it (or you could use honey)
1 medium sized ripe banana
1/2 punnet – 1 punnet of strawberries, hulled and washed
optional: diced rockmelon (adds a bit of sweetness and i just looove melon.)

Prep all your ingredients (by which I mean, wash, cut, dice, blend, etc.)

Pop all the ingredients into the blender. You could even throw some protein powder in now.. you know. If you’re into that kind of thing.

Give it a bit of a whizz. Taste it to check the sweetness.

Pour it into a glass and top with a strawberry slice.

Drink it with a friend, lover, spouse or mother, but above all, enjoy!


Christine <3

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Eggs benedict

Botannix Review

Uncategorized September 5, 2010

Since it’s the first Sunday of September, that mean’s one thing… That it’s Father’s Day! Yay! Happy Father’s Day!

This year I visited a cafe near my Dad’s house in Botany – a lovely cafe called Botannix Studio Cafe, found at 25 Swinbourne St, Botany. Plenty of street parking nearby, if you’re driving (which we were.) They serve all-day breakfasts, and lunch starts at 11.30am.

Dad and I got skim banana smoothies ($6.50) which were very light, frothy and not too sweet, but in a good way.

Mike and Dad ordered pancakes with maple syrup, strawberries, grilled banana and whipped cream ($14.50), which they said were pretty awesome. I tasted some and they were quite good, but be prepared for a serious sugar overdose!

I tried out eggs benedict for the first time, but I don’t eat pork, so I ordered it with the smoked salmon ($18.00, less if you order it with shaved ham) and mushrooms on the side ($3.50). I have no idea what they did to the mushrooms but they were wonderfully fragrant, buttery and garlicy. They were lovely, as was the eggs benedict – I’m glad that I tried it out and Botannix did a pretty good job of them. I’m a big fan of hollandaise sauce, especially with asparagus. The dish looked deceptively small (especially compared to Dad and Mike’s gigantic pancakes,) but the hollandaise sauce and poached eggs fill you up very quickly.. I couldn’t totally finish it all, even though I wanted to!

The link for Botannix is here and the link for the eatability page is here.

Botannix on Urbanspoon

Me, Dad, Mike at Botannix:

Happy Father’s Day to all those Dad’s out there. Have a great day!

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Mushroom Omelette

Uncategorized August 4, 2010

Deeeelicous mushroom omelette. (Please ignore the piece of pizza my mum added to the skillet to heat up. Lol.)

Mmm, breakfast. One of the best times of the day.

I love making hot breakfasts for me and my boyfriend on Sundays. I usually make eggs and try to throw in any other ingredients we have lying around, like, onions, shallots, zucchini, potato and turn it into an omelette or if i’ve got enough ingredients, frittata.

One of my favourites is the all-time awesome mushroom omelette. Mushroom is quickly becoming one my favourite.. foods? It’s not exactly a vegetable, and I can’t really say it’s becoming my favourite fungi… or can I?

I’ve been having an interesting week! I’m on the job hunt, I’ve got another interview coming up which I’m looking forward to.

I’m looking forward to this Friday because I’m cooking up a feast for about 10 people for dinner and since I have the day off work (since I haven’t got a job at the moment), I plan to spend all day cooking… Exciting.

My friend Ghilaine has introduced me to a reality TV show called Cake Boss. Have you guys heard of it? It’s this amazing bakery in the US where they bake the most amazing and beautiful cakes. Very fun to watch and quite entertaining as well (quite a few drama scenes… one can’t help but think that most of these are probably fake) but still fun to watch 🙂

Anyway, back to the recipe!
This one is so incredibly easy and delicious to throw together and you need so few ingredients.

ingredient list:

two eggs (per person)
mushrooms (as many/few as you like), sliced

And that’s it. How easy is that?

Melt a tablespoon or two of butter over high heat in a skillet. Throw in your mushrooms and allow them to brown. Season. Leave them in there for a good couple of minutes, stirring them every so often.

Remove the mushrooms from the heat and place them in a container/bowl/a whatever. If you’re feeling particular butter-conscious, you can drain the yummy juices on a paper towel. However, if you’re like me, you’ll leave them in there.

Whip up your eggs (I just did mine in a cup with a fork.) Add some more butter to the pan over high heat and wait until its melted and a little bubbly (but don’t allow it to brown). Pour your eggs into the pan and allow to cook for a good thirty seconds or so. Don’t touch it. Allow the eggs to coagulate (I often get impatient and this results in … messes.) If you’re worried about it burning, just turn the heat down. Throw all the tasty mushrooms back onto the egg in the pan. Give it a good flip. Don’t worry if you can’t get it all done in one go, it takes practice and it still tastes good if it isn’t as pretty.

Serve with toast and other tasty breakfast side dishes 🙂 Enjoy!