pikelet - (noun) 'pi-klet'
The following recipe comes from my Mum, who was a great baker (still is) and could hands down, make the best pikelets ever.  Now for the uninitiated among us, a pikelet's closest relative is possibly the pancake or 'hotcake', however instead of being large and filling the pan, they are smaller in diameter and denser.  

Originating from Australia and New Zealand, pikelets are usually eaten as an afternoon tea treat, as opposed to being a breakfast or brunch food.  Instead of maple syrup, they are usually served with jam and cream (like an English scone) or plain butter.  And no self respecting childhood party in New Zealand or Australia would be complete without pikelets with hundreds and thousands (sprinkles) - at least when I was growing up... !

Here I have attempted to recreate Mum's recipe.  These ones are lovely and light and I think are best served warm with butter and homemade jam (thanks Kate!) or else they can be made ahead, stored in an airtight container and spread with butter and sprinkles for a party.

Jill's Pikelets
Beat 2 eggs with 3 level Tbspns sugar. 
 Sift in 1 1/2 breakfast cups plain flour.
Add 1 cup milk.  Stir with egg beater or whisk to remove any lumps
Add  1  1/2 tspns baking powder and a pinch of salt.
                           COOK on a MEDIUM griddle or frypan but watch the heat! Flip over when bubbles appear on the sides and surface.When cooked, take off heat and put on a plate with tea towel over to keep warm and soft.Happy eating .... !!


Virginia's Apple Slice Cake
The following recipe comes from a dear friend of The Pantry, Virginia.  A fab, quick and easy recipe to whip up when you have friends coming over unexpectedly as it can be made in under 45 minutes!  We heart it xx

Pantry Must Haves
1 vanilla cake mix  
1/2 cup of coconut
125G (1 stick)  butter - melted
1 825g (large) tin of pie apples
300ml (just over a cup) sour cream
1 egg
cinnamon sugar
Mix - cake mix, coconut & butter.  Spread into 30cmx19cm tray.  Cook in moderate oven for 10-15 minutes.
Cool for 10 minutes.  Spread tinned apples over base.  Beat egg and sour cream together.  Pour over apples.
Sprinkle with cinnamon sugar.  Cook for a further 15 minutes.
Serve hot or cold.
Can be used as a slice or as a dessert with ice cream/cream. 

The following recipe comes from a dear friend and neighbour, Mandy.  The cookies bring back memories of something your grandma probably baked and are amazing on their own - or with a glass of milk!

'Here's the recipe for the cookies taken from my Second Form school exercise book (2JF) :). Stolen from a bunch of Canadian yachties. They called them Mrs Fields Cookies...'

Cream: 1 C butter, 1 C Sugar, 1 C brown sugar
Add: 2 eggs, 1 tsp vanilla
Mix in: 2 C Flour, 1C Rolled Oats, half tsp of salt (optional), 1 tsp baking powder, 1 tsp baking soda
Extras: 12 oz or half cup of raisins or choc chips or chopped nuts
Bake:  at 375 degrees F on ungreased cookie sheets. Golf ball sized pieces.

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Dinner parties are fabulous. 
Friends, laughs, great food, amazing wine and a WOW dessert 'How easy is that'!

Mocha Icebox Cake  (adapted from Barefoot Contessa)

  • 2 tablespoons unsweetened cocoa powder, such as Pernigotti
  • 1 teaspoon instant espresso powder
  • 1 teaspoon pure vanilla extract
  • 3 (8-ounce) packages chocolate chip cookies (Tate cookies) or homemade if you're feeling the MARTHA MOMENT!
  • 2 cups cold heavy cream
  • 12 ounces Italian mascarpone cheese
  • 1/2 cup sugar
  • 1/4 cup of Kahlua
  • Shaved semisweet chocolate, flake or mint chocolate for garnish 
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

WOW, WOW & WOW! Ellen thank you, truly amazing. Love Kate xo


Janma's Divine Mango and Ginger Chutney

For those lucky enough to live in or near sunny Queensland, Australia, it's mango season...yippeee! 

This awesome recipe comes from a dear friend of my Mum's, Jan, who has advised that  '...you can get a tray of about 12 mangoes for $12 here at the moment so I am going to get some more to freeze so I can make this during the year...'

The process

Boil together 1 - 2 hours until thickish - test like you do for jam.  NOTE: To make mango jam I guess you would just use the sugar.

NOTE: I halved the recipe above and it made 5 medium sized jars.  

Pantry Must Haves

10 large mangoes, peeled (and I usually dice them)
1 kg sugar
ginger - fresh and grated to taste (about a 3cm piece)
garlic, crushed - about 5 large cloves (to taste really)
salt - about a desert spoon
140gms sultanas
6 red chillies, chopped finely
500 ml white vinegar (I find the white keeps the mango colour better)