Thursday, November 17, 2011

100th Raspberry

In just a couple of weeks we (that's the royal we as I have had little to do with it) have harvested 100 raspberries from this little patch.

Greg has netted it to stop the birds taking them as they can become a weed. Still it is worth it to have them planted. The strawberries are bearing beautifully too but the hot weather is coming and they are slowing down.
I am not sure what to do with this bounty, we have been eating them fresh with some cream or ice cream and that is good enough for me. I'll have to think of something special for them. In the meantime fresh is best and there is nothing quite as sweet as a raspberry picked and eaten within a few minutes.

Wednesday, November 16, 2011

Banana and carrot Cake Eggless and Egg less Chicken Schnitzels

I have had two days off in a row this week. As No 2 son is not the greatest eater in the world I have been tempting his appetite with things I know he likes. His egg allergy means he misses out on a lot of things like cake. Yet you can make cake without eggs and they are good. Here's my latest attempt inspired by several recipes so I am not giving one source in particular.

Egg Less Banana and Carrot Cake

2 overripe bananas
1 large carrot - cut into chunks
200mls milk
5 teaspoons baking powder (use the recommended amount for that amount of flour of your favorite brand I think it varies depending on brand)
1 teaspoon bi-carb (baking)soda
1/4 cup brown sugar
1 teaspoon mixed spice or cinnamon
125 grams melted butter
1/2 cup pecans or walnuts
2 1/2 cups plain flour (I used wholemeal but you could use any)

Place carrot, banana and milk in food processor and blitz until carrot is finely chopped.
Add all the other ingredients and process until smooth and lightened in colour.
Pour into lined 15cm x 30 cm tray and bake for 30 minutes at 180 degrees C or until skewer inserted comes out clean.
Cool in tin for 5 minutes and then remove onto airing tray.

Egg less Chicken Schnitzels.

4 Chicken thigh fillets
1 cup cornflake crumbs
1/2 cup favorite dukkah
milk or cream about 1 cup

Combine the crumbs and dukkah, toss the chicken fillets in the mix.
Dip in the milk and return to the crumb mix. Repeat until well coated I did 3 coats.
Spray with olive oil and bake on a lined tray in 180 degree oven for around 45 minutes.
Serve with mashed potato and peas or salad
I had mine with salad No 2 son just had peas. I was going to take a wonderful photo and show you but I was really hungry and so you just got a photo of the leftovers.

Tuesday, November 15, 2011

Eggless Pancakes

Our search for egg free food has lead me too this recipe for Eggless Pancakes.
I got up this morning and all I could think about was pancakes. A bit cruel to cook my usual recipe when No 2 Son can't eat them, so I surfed the net and found this recipe from
I don't remember visiting this American site before but there is a treasure trove of info there.
I did adapt the recipe a little as I am trying to cut out back on sugar. I substituted maple syrup which is slightly better.


1 cup plain flour
1 tablespoon maple syrup
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole milk
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoon butter or nuttelex

Combine milk, maplesyrup, oil, water, and vanilla. Add dry ingredients.
Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
Heat a large frypan over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.
Return pan to stove and stir butter into batter.
When pan is hot, place tablespoons of batter in the pan.
Cook over a low heat until bubbles form on the surface.
Carefully flip pancakes with an eggslide and cook until golden brown.

These pancakes were made with wholemeal flour and were just as good hot as egg pancakes. They were a little heavier when they were cold but still great. I cooked them on my new cooker. More on that later.