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Fluffy Buckwheat Ricotta Pancakes

This recipe was passed onto Kyle from one of his clients, and originally comes from one of Michelle Bridge’s recipe books. I love pancakes. For breakfast, lunch or dinner. Sweet or savoury. We had these one’s for lunch and had bacon and eggs with them followed by a couple with sweet toppings. Seriously good and super easy!


  • 1 egg
  • 1 cup Full fat ricotta
  • 310 ml milk
  • 1/2 cup buckwheat flour
  • 1/2 cup wholemeal self-raising flour
  • Butter for cooking

Assorted ingredients of choice for topping:

  • Warm blueberries/raspberries
  • Maple syrup
  • Lemon juice
  • Cream
  • Yogurt
  • Bacon and Eggs


  1. Whisk the ricotta, egg and milk together until smooth
  2. Whisk in the flours
  3. Lightly grease a hot pan with butter and pour small amounts of the mixture to make 2 medium pancakes or one large pancake
  4. Cook for 2-3 mins each side or until bubbles show through on top
  5. Transfer cooked pancakes to a plate and keep warm while cooking the remaining pancakes
  6. Serve warm pancakes with topping of your choice

My favourite topping is butter, warm berries, dollops of fresh cream and a drizzle of maple syrup all over the top! Omnomnom!

Apricot and Blueberry Cobbler

Apricots are one of my all time favourite fruits and this recipe would have to be the best apricot dessert I have found so far! I don’t make a lot of desserts and cakes because generally when I do, something goes wrong or I think I can add my own creative genius to the mix and it actually destroys it. I found this recipe on Chocolate & Zucchini and it looked so good I had to try it out myself. I’m pretty proud of myself too because I actually followed the recipe almost exactly.



  • 1 kilo fresh apricots (or equivalent canned if out of season)
  • 4 tsp sugar
  • 2 tsp tapioca
  • 1 cup blueberries (fresh or frozen)


  • 1 cup almond meal
  • 3/4 cup plain flour
  • 2 tbs sugar, plus extra for sprinkling on top (I use organic coconut sugar)
  • 1 tsp baking powder
  • 1tsp baking soda
  • 1/4 tsp salt
  • 1 tbs orange juice
  • 1/2 cup plain yogurt
  • 5 tbs unsalted butter, diced


  1.  Slice the apricots into quarters and place in a ceramic or glass dish and sprinkle with the sugar and tapioca. Toss the fruit around, cover and leave to sit for 1 hour.

Preheat oven to 180C

  1. In a medium bowl mix together the almond meal, flour, sugar, baking powder, baking soda and salt.
  2. Add the orange juice, yogurt and butter and combine roughly with a spoon, then use your fingers to combine the wet and dry ingredients
  3. Add the blueberries on top of the apricots
  4. Using a spoon dollop the dough onto the fruit so that small gaps remain
  5. Sprinkle sugar over the dough and then place in the oven
  6. Bake for 35-40 mins or until fruit is bubbly and the dough is golden brown

Serve warm with fresh whipped cream or yogurt.

Tuna Melts

There are times when you just crave naughty food, and sometimes there really isn’t anything better than a big hunk of crispy bread. This was the result of a Zoe/Kyle naughty craving day. Tuna melts are seriously satisfying while only being moderately naughty.

If all this delicious cheesiness is too much for you, you can go for the healthier alternative by simply serving the tuna mix on a big green salad. But it’s not as good.


  • 1 large can of your favourite tuna in spring water
  • 3 spring onions finely sliced
  • 1/2 red capsicum diced
  • 2-3 sweet gherkins sliced
  • Juice squeezed from 1/2 a lemon
  • 1/2 cup (or more if needed) full fat sour cream
  • 1 tsp paprika
  • Salt and loads of cracked pepper
  • Sliced cheese of choice (tasty is good for melting)
  • Thickly sliced sourdough bread


Preheat your oven grill to high
Drain the tuna and place in a large mixing bowl and set aside
Chop up the spring onions, capsicum and gherkins and add to the tuna

Add the lemon juice, paprika, salt/pepper and sour cream

Mix it all up

Slice the sourdough bread into thick slices, place on a baking tray and grill one side until brown and crispy

Once the bread is toasted, remove from grill and scoop the tuna mix onto each slice of bread
Add thickly sliced cheese and place back under the grill until the cheese is melted and bubbly
Serve tuna melts with a green salad.
Good luck stopping yourself from eating too much of this.. My mouth is watering just writing about it!

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Chicken Breast Saltimbocca

A friend of mine told me ages ago that chicken and sage make an incredibly delicious mix, but somehow I had never tried it until Kyle found this recipe in Peter Howard’s BBQ Collection. The first time I made it I used a little bit too much cheese (I really like cheese), but second time around was perfect and it tasted amazing.

I made some slight modifications, and we also used a frying pan and the oven instead of the BBQ.


  • 2 large chicken breasts, boneless and skinned
  • 4 good slices of ham, or enough to cover all the chicken
  • 2 Tbs Coconut oil
  • 8 sage leaves chopped
  • Small clove of garlic very finely sliced
  • Salt and lots of cracked pepper
  • Sliced cheese of choice (I used a mix of Mozzarella and Nimbin Natural Cheese)


  1. Pre-heat your oven to 350C
  2. Place the single chicken breasts between cling wrap (or a plastic bag) and gently pound with a cooking mallet until evenly flat
  3. In a small bowl mix the coconut oil, sage leaves, chopped garlic and salt and pepper
  4. Cover the chicken breasts in the sage mix and seal on very high heat for 30 seconds each side. You don’t want to cook the chicken through as there is another cooking process yet.
  5. Place the sealed chicken breasts on a tray and cover with the ham and cheese slices
  6. Place prepared chicken breasts in the oven and bake until the cheese is melted and bubbling
  7. Serve  with butter sautéed spinach and mushrooms or on a bed of your favourite steamed seasonal vegetables

Banana Choc Chip Cake

I know it doesn’t look very pretty, but this cake is to die for! If you like to try something that’s a bit different give this a go. It’s super easy to make and also doesn’t go overboard with the sugar.


  • 3 cups almond meal
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/4 cup butter
  • 1/4 cup honey
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup coarsely chopped dark chocolate (85% cocoa at least)
  • 1 cup mashed very ripe bananas


  1. Preheat oven to 180C. Grease a 9-inch cake pan with butter
  2. In a large bowl combine the dry ingredients
  3. In a separate bowl melt the butter. Add the honey, eggs and vanilla extract to melted butter.
  4. Combine the wet and dry ingredients and then fold in the banana and chocolate.
  5. Scoop the batter into the baking pan and bake for 35-40 minutes
  6. Leave to cool for appox 1 hour before serving

For something different try serving a slice of cake warmed up with berries and cream, ice cream or yoghurt.