I said good bye to Melbourne
. My time there has been so very amazing. I set myself goals when we moved over; cook more, share more, photograph more (read: get better at it), see what you can do. I've cooked many different things in Melbourne but feel my greatest achievement has been working on my photography, I look back at my
to today and I am proud of myself. As someone who is so often very critical of themselves this is something I don't often indulge myself in, as I'm always striving to be better; be a better person, a better cook and I'm sure
I will most likely strive to be a better mother (Oh, that sounds so surreal - I can't wait!)
My favourite thing about Melbourne and our little apartment space though has been the creation of
, founded in Melbourne in 2011 (our first year there). I am constantly overwhelmed by you; you, who read the magazines, who have purchased the print copy, who have emailed or facebooked me. You who have baked your very own
in however many years, or who tell friends to make my
as it's 'so delicious'.
You are the ones that make this gluten free baking journey all worthwhile
. THANK YOU.
So, I thought that I'd share with you a little snap of my Melbourne kitchen that we packed into boxes just over a week ago (on my birthday actually), hence it's clean state. This lovely bright white kitchen, that I renovated when we moved in, in April 2011, has been so
and live in. Many a time we have enjoyed breakfast on our kitchen stools, me, usually with a pile of cookbooks or magazines strewn across the bench-top for inspiration, coffee and notepad in hand.
My trusty little oven has tested each and every one of the recipes on this blog since March 2011 and in the magazine since we came here. I'm going to miss its wide internal space and hidden tray drawer. The ceasar stone bench-tops were my indulgence, and one that I will dearly miss in our new home, my man's home just south of the river in Perth.
The small pantry space (under the large breakfast bar - to the left of the drawer shown above) has taught us to use all the items in our cupboard and not to continue buying food. Instead making meals with food already in our cupboard and those random vegetables and items left in the bottom of the fridge T
are often the most satisfying, especially if they're simmering away on the stove top while I'm doing some baking in the oven.
Below is a picture of the bench space 'in-action' whilst baking for the
with my beloved blue Kitchen-Aid. I can't wait to unpack it in late October in our new home, here in Perth and do some baking for you all!
As my baking items are now packed and I'm living out of my Dad's no fuss kitchen, I am sharing a recipe with you that I worked on for the team at
earlier this year - part of a chocolate feast for their
- Nutella & Banana swirled pancakes with a quick strawberry sauce.
The strawberries are out in force here in Perth, as I visited the Subiaco Farmers Markets on Saturday their
ruby red skins glistened in the sun
and so we stocked up on the juicy red berries, making these pancakes the perfect thing to whip up for this weekend's breakfast.
Banana & Nutella Swirl Pancakes with Strawberry Sauce
Makes approximately 6 pancakes (enough for one hungry soul or 2 slightly less ravenous people) Double or triple as necessary. Prep 5 min. Cooking time 15min.
150g plain gluten free flour
1teaspoon gluten free baking powder
250ml (1cup) buttermilk
1 over ripe banana, mashed
1tablespoon Nutella (or ¼ cup milk chocolate chips)
Butter, for greasing
To make the strawberry sauce remove greens from 250g of washed fresh strawberries and quarter. Place in a small saucepan with 1teaspoon water and 2-3teaspoons raw sugar. Cook over medium low heat, stirring occasionally to stop catching, for 3-5minutes to soften strawberries. Remove from heat to cool and allow the sauce to go slightly jammy.
Whisk together the flour and baking powder in a medium bowl.
In a separate bowl whisk together the egg, buttermilk and banana. Stir into the flour to form a relatively smooth batter (the banana will make it a little lumpy). Gently fold through the nutella.
Heat a frying pan over medium heat and melt a small knob of butter, place 1/3cup pancake batter in the pan (you can do more at a time if you’re using a large frypan) cook for about 2minutes until bubbles appear on the surface. Using a metal fish slice flip the pancake over and cook a further 1-2minutes until golden.
Transfer to a plate and continue with the remaining batter.
When all the pancakes are cooked serve with some of the strawberry sauce and a dollop of natural yoghurt, or cream if you want a naughtier option for breakfast!