Recipes, Savoury, Sweets

Maple Bacon French Toast

maple bacon french toast logo.jpg

Through out my childhood my mum would  love making french toast for our family breakfast on the weekends to use up some of our free range eggs collected right from our backyard. We always just ate our french toast simple, just a sprinkling of sugar. It wasn’t until I was in my mid teens that I started experimenting with food a bit more adventurously and discovered bacon and french toast are a match made in heaven!



  • Bacon and cheese loaf, sliced (pull apart loaf or white bread will work just as well)
  • 4 free range eggs
  • 1/3 cup cream
  • 1 tablespoon maple syrup + extra for drizzling
  • 8 rashers of maple bacon (plain smoked streaky bacon will also work)
  • Approximately 10g butter



  1. In a cold pan, add the bacon and then turn to a medium heat and cook until crispy. Set aside on some paper towel.
  2. Whisk together the eggs, cream and maple syrup and soak the bread for long enough to only make the bread wet and not fall apart about 5-7 seconds. Heat a pan to a medium heat and melt the butter in the pan and cook the french toast for about 5 minutes on each side or until golden.
  3. Arrange the bacon and french toast how ever you like and drizzle with more maple syrup if you wish.
    Serve with hash browns and/or fried or poached egg.
Recipes, Savoury

Homemade Pasta Dough

pasta dough logo        Makes approximately 600g of pasta.

Pasta is always a great, easy dinner. Sure you can buy some great “fresh” pasta from your supermarket. But why, when it’s so easy and cheap to make it yourself in a standard food mixer?

Fresh is always best!


  • 3 1/2 cups 00 flour
  • 1/2 tsp salt
  • 4 eggs + 1 egg yolk
  • Water



  1. Place the flour, egg and salt into a mixing bowl of a stand mixer with the flat beater attachment first. Place onto a low speed for about 60 seconds. Then in 1/2 tablespoon increments add water. You want the dough to come together but not to be wet.
  2. Change the flat beater to a dough hook and on a low speed let it knead for 2 minutes.  Then place it onto a lightly floured bench and knead by hand for 2 more  minutes. Cover the dough and let it rest for 20-30 minutes. Then divide dough into 4 portions and put through a pasta roller to make sheets of pasta perfect for lasagne, or you could then put the sheets through a spaghetti attachment to have with your bolognese sauce!
  3. After rolling your pasta out, be sure to use flour or semolina to keep them from sticking together. Have a big pot of boiling salted water handy and place the pasta into the pot and cook till tender, anywhere between 3-6 minutes. Drain and drizzle with olive oil to avoid pasta sticking.


Recipes, Savoury

Crustless Quiche

Quiche logo.jpgServes 6

For as long as I can remember my mum has made this quiche for our family. She’d sometimes have to make 2 so we’d have lunches for the next day but usually they both wouldn’t see the night out. This recipe is just the basis to a great crustless quiche. Mum has added all sorts of stuff to it before to use up ingredients we had on hand, like tomato, mushrooms and chorizo, so feel free to add what ever you like!


  • 8 xlarge free range eggs
  • Salt and pepper to taste
  • 1 cup milk
  • 1 cup thickened cream
  • 3/4 cup plain flour
  • 1 cup cheese of your liking (optional but it gives it a nice golden crisp outside)
  • 6 rashers of bacon, diced. Or 150g diced bacon
  • 2 tsp fresh parsley, finely chopped



  1. Cook bacon in a fry pan till nearly crispy. Set aside to cool slightly. Preheat oven to 170ºc.
  2. Grease a quiche dish. In a big bowl whisk the eggs and season to your liking with salt and pepper. Add the milk, cream and cheese and whisk till well combined. Then whisk in the flour, parsley and bacon. Pour the mixture into your greased dish, sprinkle a little more cheese on and bake for about 45-55 minutes, or until risen and golden on top and no longer jiggles in the centre. Let it cool down for about 10-15 minutes. It will deflate, so don’t worry about it if it does.
  3. Serve with salad or steamed vegetables.
Recipes, Savoury




I love making homemade gnocchi. I find it very therapeutic. These are like soft pillows of heaven and they pair beautifully with any kind of pasta sauce. I personally prefer to serve these with pesto and cream, or with burnt butter and sage sauce.


  • 1kg Desiree potatoes
  • 1 egg lightly beaten
  • 200g-300g 00 flour sifted



  1. Place potatoes in a saucepan and fill with water and cover. Bring to the boil over a high heat. Once boiling, reduce to a medium heat and continue to cook till soft which will take about 25-30 minutes. Drain the potatoes and set aside to cool.
  2. Meanwhile bring a large pot of salted water to the boil.
  3. When potatoes are cool enough to handle but still warm, peel them and pass through a potato ricer or food mill into a large bowl. Add a pinch of salt, add the egg, 200g of the flour and gently mix through. Add additional flour only as needed until the dough is very soft but cohesive.
  4. Roll the dough lightly onto a floured surface and add a little more flour if it’s still sticky. Divide the dough into 4 portions and lightly roll the dough into sausages, but be careful not to overwork the dough.
  5. Cut into bite sized pieces and place onto floured tray. This part is optional, if you have a gnocchi board (or you could use the back of a fork) use your thumb to flick the gnocchi into little ridged shapes.
  6. Place the gnocchi in batches into the boiling water. Cook until the gnocchi floats to the top, this means they’re done (this only takes about 60 seconds).

Note: The 00 flour is a finer flour which makes for a lighter dough, and doesn’t allow for as much moisture to be absorbed.

Don’t knead your gnocchi too much as they’ll become tough. Try and gently move it into shape using your finger tips.


Recipes, Savoury

“Crap” Cakes

crap ceeks.jpg

                                                                      Makes 6

This recipe was created by my mother when I was very young and has ever since been a go to side when we have left over egg mixture and bread crumbs when making schnitzels. Why waste those perfectly good seasoned bread crumbs? I personally like mine still a little bit gooey in the middle.


  • 4 eggs
  • 1/2- 3/4 cup bread crumbs
  • Cheese and herbs of your choice



  1. Whisk eggs then add just enough bread crumbs to create a loose batter. Season with salt and pepper.
  2. Add half a hand full of cheese and a tablespoon of herbs and mix well.
  3. Heat a pan over a medium high heat and add a knob of butter. Pour in about 2 tablespoons of batter and cook for about 2 minutes each side, or until golden brown on each side.
  4. Delicious served with any kind of sauce!