No-Bake Key Lime Pie Parfait

When I first came across the concept of key lime pie fudge I scanned and scanned pages of recipes trying to find out what made it different from regular old key lime pie.

Turns out it’s not much! The fudge omits the eggs and includes white chocolate – that’s it. Now to me, that’s not key lime pie fudge, all you’ve got there are teeny tiny pieces of key lime pie. They still have the crust on, for crusts sake! That's so my new favorite saying.

So I took it upon myself to make proper key lime pie fudge that wasn’t just a key lime pie divided into bite-size pieces. I added a few ingredients and got rid of the crust. I also learned something. Turns out that people include the crust in key lime pie fudge because without it, it's just a green gloopy mess. Who knew?

So I decided to turn my green gloopy mess into pretty no-bake parfaits – it was either that or eat the 'fudge' straight from the tin, which I must admit was my favourite option. 

No-Bake Key Lime Pie Parfait
Makes 4 servings

Ingredients

14oz condensed milk

1 cup chopped white chocolate

1 tablespoon lime zest

1/4 cup lime juice

1 cup cookie crumbs
whipped cream for topping
white chocolate for topping

Recipe

1. Melt together the condensed milk and white chocolate in a saucepan. Stir in the lime zest and juice. Leave to one side to cool

2. Sprinkle 2 tablespoons of cookie crumbs in the bottom of each serving glass. Top with some of the lime filling. Sprinkle on another 2 tablespoons on cookie crumbs and top with the remaining lime filling.

3. Decorate with whipped cream and white chocolate. Leave to chill in the fridge before serving. 

Does anyone else have an inexplicable urge to dress in green and drink Guinness after reading this post?

Here are the link parties I take part in.

Come and join the fun! 

Profiteroles

This is the last post from Paris Week! That means it's almost time to come home from my vacation :(

One of the first proper meals I made when I lived alone involved choux pastry – the type of pastry used to make profiteroles and éclairs. What was I thinking?!

I didn’t know anything about cooking, but My Official Treat Taster had just turned up at my door and – like me – was hungry and wanted food. We scanned over a cook book and found a chicken and leek pie that used choux pastry. I scanned over the recipe and thought it didn’t seem that tough – I obviously missed the great big red circle next to the title indicating it was a difficult recipe and people who haven’t got any right to be in the kitchen – read: me five years ago – should not attempt it.

I remember running off to the shops to grab the ingredients and rushing home to put it all together. Did I mention that I was also working that night so I needed to make this meal appear in literally seconds? Pastry in a rush never turns out well. Unless you’re grabbing a croissant on the way to work, of course.

I don’t actually remember eating the dish, but I know it didn’t turn out well. I must have one of those memories that suppresses any really horrible experiences so I don’t have an episode every time I see a a piece of chicken or a leek.

That was my first pastry disaster. I’m not even going to mention the countless homemade puff pastry catastrophes, but believe me, there have been many. What I can tell you is that I can now add choux pastry onto the list of pastry I can make. So far the list is choux and short crust. Yes, it’s a short list.

These are really fantastic! So light, fluffy and buttery. Ditch the supermarket next time you’re craving profiteroles and make them yourself. I did it, so I know you can! You don’t have to stick to the traditional whipped cream filling and chocolate ganache topping, either. Fill them and top them with whatever you like.

Profiteroles

Ingredients

1/2 cup water

1/4 cup butter

1/2 cup flour

2 eggs

Whipped cream

Chocolate ganache (Here’s the recipe I use)

Recipe

1. Preheat the oven to 420°F. Bring the water and butter to a boil in a saucepan and remove from the heat. Leave to one side to cool.

2. Mix in the flour until it forms a ball. Beat in the eggs – one at a time – mixing in between.

3. Scoop the mixture into a piping bag and pipe small balls onto a greased baking tray.

4. Bake for 25-30 minutes or until golden and firm. Remove from the oven and leave to cool on a wire rack.

5. When cooled, slice the top off each profiterole and fill with whipped cream. Return the top so it works like a lid and drizzle on the chocolate ganache.

Au revoir!

Here are the link parties I take part in.

Come and join the fun! 

French Onion Soup

It’s day two of Paris Week and can you believe that up until last week I’d never had French Onion Soup? It formed part of my French meal menu that I planned for the week before we went on vacation and it’s oh-my-yum good!

It’s everything I love – a hot, rich broth flowing with sweet, buttery caramelised onions. This really is fall in a bowl. I don’t know why it took me so long to make it.

I found various recipes for the famous soup online and mixed and matched to create my own version. French Onion Soup is traditionally made with beef stock, but I didn’t have any beef stock – I had chicken – so this is made with chicken stock. The chicken stock makes it a touch light, which is fantastic because it's still in the 80s here.

It takes a really long time to prepare, so you might want to make it the day before and warm it up when you’re ready to serve.

French Onion Soup

Ingredients

1 tablespoon butter

1 tablespoon oil

4 cups sliced onion

1 clove of garlic, crushed

1 tablespoon brown sugar

1 teaspoon balsamic vinegar

2 cups chicken stock

1/2 cup white wine

2 teaspoons soy sauce

pinch pepper

pinch thyme

1 bay leaf

2 slices of baguette

2 tablespoons grated cheese

Recipe

1. Melt the butter and oil over a low heat and add the sliced onion. Toss so the onion is coated in the mixture then cover the pan and leave to cook slowly for 30-40 minutes until caramelised. Return to the pan every 5 minutes or so to stir the onions.

2. Add the garlic, brown sugar and balsamic vinegar and cook for an additional 5 minutes.

3. Pour in the chicken stock, white wine, soy sauce, pepper, thyme and bay leaf and bring to a simmer. When simmering, reduce to a low heat and leave to cook uncovered for about 30-45 minutes.

4. Pour into bowls, top with a slice of baguette and sprinkle with a tablespoon of grated cheese. Place under the broiler for about 5 minutes or until the cheese is all melted and serve.

Enjoy!

Here are the link parties I take part in.

Come and join the fun! 

Double Chocolate Gooey Raspberry Truffles

Welcome to Paris Week! Calm down, it’s not nearly as exciting as it sounds. There is no fancy Chanel perfume, no glamorous Louis-Vuitton handbags and no other posh designer labels – just a handful of French recipes in celebration of my vacation!

I’m spending the week in Paris and I’m more excited than you can even imagine. A few days at Disney Land mixed up with a few days of exploring Paris. Top that with butter-laden flaky golden croissants everywhere I turn and I’ve got my perfect fall break. (I live on a small island right next to a beach, so a relaxing sunshine vacation really doesn’t do it for me – I do that sort of thing every day.)

Let’s get back to business! What is the definition of a truffle? I’m not talking about the pompous mushrooms – they grow deep in the forest in dark places almost underground for a reason – we’re not meant to eat them! I’m talking about the candy.

According to Dictionary.com, a truffle is a candy made of soft chocolate, shaped into a ball and dusted with cocoa, or sometimes a three-layered cube of light and dark chocolate. These delicious bites of loveliness are made of soft chocolate – well it was soft when I melted it – but they aren’t shaped into a ball or dusted with cocoa. They’re kind of three-layered – a dark or milk chocolate layer, a raspberry centre and a white chocolate base.

I’ll get to the point. They’re not really truffles, they’re more like chocolates, but Double Chocolate Raspberry Chocolates sounds like the title a three-year-old came up with and I’m excited to get outside and drown myself in café au lait avec pain au chocolat, so give me a break. Plus, truffles are French.

Double Chocolate Raspberry Truffles

Yields: 20

Ingredients

1/4 cup melted milk or dark chocolate 

1/8 cup of melted white chocolate

2 cups frozen raspberries

¼ cup white sugar

2 tablespoons condensed milk

Recipe

1. With a small brush, line the chocolate moulds with the melted chocolate. The chocolate layer needs to be thin enough to allow enough space for the filling, but thick enough so that it won’t crack when you pop them out. Place in the freezer for 30 minutes to set.

2. Mix together the raspberries and white sugar in a saucepan over a medium heat for about 10 minutes. Mash the raspberries with the back of a fork until you have a thick paste and leave to cool to room temperature. When cooled, rub the paste through a sieve to remove the seeds.

3. Stir the condensed milk into the raspberry mix and use it to evenly fill the chocolate molds. Don’t fill them right to the top – you’ll need a little bit of space for a white chocolate layer. Place in the freezer for 30 minutes to set.

After the centre is solid, remove the chocolates in the mold from the freezer and fill the remaining space with white chocolate. Return to the freezer for another 30 minutes to set.

Pop the chocolates out of the mold and store in the fridge.

Get ready for loads of foodie Paris pics next week!

Here are the link parties I take part in.

Come and join the fun! 

Homemade Sausage & Egg McMuffins

Sausage and Egg McMuffins are my all-time favorite breakfast to eat out ever. But do you know what’s even better? The homemade version.

Oh my yum. Now if I could only wake up to a whole plate of these every morning I would be one happy – and rather on the large side – girl.

These English muffins are homemade, which makes the whole thing better – if that’s even possible! Providing you’ve got your muffins sorted, they’re pretty quick to whip up in the mornings, too.

One of the things I hate about the McMuffins is the grease that drips all over the wrapper when I take my first bite. There is none of that with this recipe! And because you're making them at home, you can make them just how you like them  – with whole-wheat English muffins, a little more spice, extra herbs...

This really has got to be the ultimate breakfast sandwich that will always bring a smile to your face, I promise!

Homemade Sausage & Egg McMuffins

Ingredients

2 English muffins

6 pounds pork mince

1 tablespoon oil

2 tablespoons chopped onion

1 tablespoon sage

1 tablespoon honey

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon pepper

½ teaspoon chili powder

2 slices cheese

2 eggs

Recipe

1. In a bowl, mix together the pork mince, oil, onion, sage, honey, onion powder, salt pepper and chili.

2. Divide the mixture into 2 and shape into 2 flat patties. Fry in a skillet over a medium heat for about 5-7 minutes each side or until cooked through.

3. Meanwhile, slice your English muffins in half and toast – cut side down – in a dry skillet for a couple of minutes until golden brown.

4. Using a round cutter the same size as your muffin to keep your eggs in shape, fry your eggs to they’re how you like them.

5. To assemble, place half of the English muffin on a plate and top with the pork patty, fried egg, cheese and second half of the English muffin.

Enjoy a Sausage & Egg McMuffin without leaving the house!

Here are the link parties I take part in.

Come and join the fun! 

Skinny Choc Chip Scones

Skinny and scones aren’t two words you usually see side-by-side. Luckily, I’m here to fix that.

The buttery, flakiness of a scone usually comes from – you guessed it – butter. This recipe only uses 3 tablespoons of butter for 12 scones, making these practically diet food. Unfortunately, a lot of the scone texture has been lost through minimal butter usage and these scones come out a bit more sponge cake-like than scone-like.

Make sure you go easy on the baking soda and the salt! I originally used 2 teaspoons of baking soda and ½ teaspoon of salt. Even though I’d used unsalted butter, these scones tasted like I’d just fished them out of the sea. My Official Treat Taster’s face was a picture.

I’m sad to say they’re also a little bit on the dry side. Thinking back now, I should have added some Greek yogurt, but that would have taken even more away from the scone texture. I think the lesson is that if you want a low-calorie snack, don’t opt for a scone!

Skinny Choc Chip Scones

Adapted from Skinny Taste

Makes 12

Ingredients

1 1/2 cups all-purpose flour

1 cup whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

¼ cup white sugar

3 tablespoons cold butter

¾ cup milk

2 teaspoons vanilla essence

1 egg

¾ cup chocolate chips

Topping:

1 egg white

2 tablespoons sugar

Recipe

1. Preheat the oven to 400°F. Mix together the 2 flours, baking powder, baking soda, salt and sugar in a bowl.

2. Rub the butter in with your fingertips until breadcrumb sized pieces remain.

3. Mix in the milk, vanilla, egg and chocolate chips.

4. Turn the dough out onto a floured surface and knead a few times. Shape the dough into a circle and use a pizza cutter – or a knife if you don’t have one – to divide the dough into 12 triangles.

5. Lightly whisk the egg white and brush it all over the scones. Sprinkle on the sugar and bake for 18-20 minutes or until golden brown.

Here are the link parties I take part in.

Come and join the fun! 

Crunchy Breakfast Pockets

I am absolutely, positively, head-over-heels in love with Sunday morning.

Sure, Saturday morning is great – but there’s usually a load of stuff I have to do in a couple of hours so I’m in a bit of a rush trying to get myself organised and out the door at a reasonable time (ie, before everything shuts).

I even quite like Monday mornings – I can get all my stuff together and plan everything that I’m going to do that week – not that I ever manage it all. Is that weird?

But nothing can compete with Sunday morning. Sunday morning is quiet and peaceful. I usually don’t have to do anything more complex than lounging around by the pool or having fun at the water park on Sunday, so I can spend the morning relaxing and being lazy.

And making amazing breakfasts that sound like no big deal but really are. These are warm, crunchy pockets of yum.

You can use whatever fillings you like – I used whatever I had on hand. But be warned – they’re super-messy and ridiculously hot when they come out of the oven. Let them rest for a minute or two so you don’t get third degree burns on the inside of your mouth, I beg you.

Oh, Sunday morning. Why can’t you come round more often?

Crunchy Breakfast Pockets

Ingredients

2 tortillas

1 cup baked beans, cooked

2 slices ham

2 eggs

1/4 cup grated cheese

Recipe

1. Preheat the oven to 440°F and soften your tortillas up in the microwave.

2. Lay a slice of ham in the middle of each tortilla and top with beans. Meanwhile, fry your eggs so they’re just how you like them.

3. Place the egg on top of the beans and sprinkle a little cheese on top.

4. Fold the sides of the tortilla into the middle, creating a square.

5. Place in the oven and bake for 5-10 minutes or until golden brown and crispy.

Is it Sunday yet?

Here are the link parties I take part in.

Come and join the fun! 

Indoor S’more Bars

The s’more summer thing never really made much sense to me.

In Tenerife it’s too hot to go camping and toast marshmallows over a roaring fire during summer. Way too hot. During August, we spend most of our time indoors with the fans blaring and all the doors and windows tightly shut. It sounds strange, but I’m at my least-tan during the height of summer because it’s too hot to go outside!

To me, s’mores are much more appropriate for fall. It’s the perfect camping weather, pleasant enough during the day, with a light chill in the air on an evening that makes you want to grab a blanket and edge closer to the fire. Yes, s’mores are definitely fall food.

But what are you to do when it’s the peak of summer and you’re craving some delicious chocolatey toasted-marshmallowey s’more goodness? Make indoor s’more bars!

Indoor S’more Bars

Ingredients

3 eggs, separated

¼ cup white sugar

¼ cup cocoa powder

1 teaspoon vanilla essence

18 marshmallows

¼ cup chocolate sauce

½ cup crushed cookie crumbs

Recipe

1. Preheat the oven to 350°F and whisk together the egg yolks,sugar and vanilla until pale and thick. Sift the cocoa into the egg mixture and stir.

2. Beat the egg whites with an electric whisk until soft peaks form and gently fold them into the egg yolk mixture.

3. Spread the batter evenly into a 9”x9” greased dish and bake for around 25 minutes until firm. When fully cooked, remove from the oven and place on a wire rack to cool.

4. When cooled, divide your chocolate base into 6 rectangles. Cut each of your marshmallows in half and place six on each chocolate base. Broil for a couple of minutes until the marshmallows are all yummy and toasty.

5. Remove from the oven, pour on some chocolate sauce and sprinkle on some cookie crumbs.

Has anyone tried substituting a fun-size Mars bar for regular chocolate in a s’more? I’m so trying that tonight!

Here are the link parties I take part in.

Come and join the fun! 

Hash Brown Breakfast Cups

Cue a badly taken, blurry, out of focus picture that doesn’t do this dish justice.

I’m slowly learning more and more about food photography and there’s a long way I’ve still got to go. But sometimes, I just haven’t got the patience. I’m usually half-asleep and starving when I’m serving breakfast. Surely I can’t really be expected to spend 10-15 minutes lovingly taking delicate pictures. By the time I’ve got the perfect image, my breakfast is cold and I’m even hungrier and groucher than I was before. Not good.

But sometimes – with the help of some magical digital camera fairy, I assume – I get a decent picture in the midst of my random snapping. I took pictures of my Triple Chocolate Cupcakes when I was in a rush to go on a night out. The result? Some of the best pictures I’ve ever taken. I’m sure there are carefully-crafted techniques and special methods to get beautiful images every time, but sometimes I think you just have to roll with it.

Hash Brown Breakfast Cups

Ingredients

2 cups shredded potatoes (from about 2 medium-sized potatoes)

1 egg white

Salt

Pepper

Parsley

2 eggs

Oil (for greasing)

Recipe

1. Preheat the oven to 440°F. In a bowl, mix together the shredded potatoes, egg white and salt, pepper and parsley to taste.  

2. Grease two ramekins – mine were about 4” wide – with the oil and divide the potato mixture evenly.

3. Using the back of a spoon, press the potato into the bottom of the ramekin and up the sides, creating a bowl. Bake in the oven for around 20 minutes or until golden brown.

4. Crack 1 egg into each of the potato bowls and return to the oven. Cook for a further 6 minutes if you want a dippy egg (No, I will not refer to a ‘dippy’ egg as any other kind of egg. I’m secretly 6 years old) or 10 minutes if you want a solid yolk.

You guys are lucky you got these images – I was so hungry that morning I could have eaten the camera.

Here are the link parties I take part in.

Come and join the fun! 

Triple Chocolate Cupcakes

Milk chocolate cupcakes filled with a devastatingly-good hot fudge sauce and swirled with a rich chocolate frosting – oh my gosh these cupcakes are amazing!

I haven’t made any cupcakes in a while and came across the perfect excuse to last week. It was a friend’s birthday and I searched the shops for a birthday card – they were all terrible. I did toy with the idea of getting him a My Little Pony ‘You’re 2!!!’ birthday card but got talked out of it. Apparently those sort of cards aren't suitable for men in their 50s. Hmph.

If I wasn’t going to get him a card, I had to get him a present. But what? Men are impossible to buy for, so that led me to a dead end. Then the wonderful idea of cupcakes came to me. Everyone loves cupcakes! Or so the internet says. Cupcakes and cats. And I wasn't allowed to couldn’t buy him a cat.

This recipe makes 12 cupcakes, but he only got 6 of them for his birthday. The other 6 had to go through a rigorous test tasting just in case someone sneaked into the kitchen and added something poisonous like vegetables or a sugar substitute.

Triple Chocolate Cupcakes

Ingredients

Cupcakes:

1 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup cocoa

3/4 cup white sugar

1 egg

2 teaspoons vanilla essence

3/4 cup cream

1/2 cup melted butter

1/4 cup grated chocolate

Frosting:

3/4 cup softened butter

2 teaspoons vanilla essence

3 tablespoons cream

1/3 cup cocoa

2 cups powdered sugar

Hot Fudge Sauce Filling:

You can find the recipe for my Hot Fudge Sauce here.

You only need about ½ a cup.

Recipe

1. Preheat the oven to 350°C. Whisk together the egg and sugar until it thickens and takes on a lighter color.

2. Pour in the milk, butter and vanilla and mix well.

3. Stir together the flour, baking powder, salt, cocoa and grated chocolate and fold into the wet ingredients.

4. Divide evenly into 12 cupcake liners and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

5. Whilst the cupcakes are baking, prepare the frosting. Beat together the butter, vanilla and milk until well mixed. Add the cocoa and powdered sugar and beat until thick and fluffy.

6. To assemble, cut the centre out of each cupcake and fill with hot fudge sauce. Cut the top section off the piece of cupcake you removed and replace it like a lid. Top with the chocolate frosting.

These cupcakes are best stored in the fridge and served at room temperature.

I hope these cupcakes have made your Monday and little brighter. Unfortunately they’ve made mine a little more sad because I know they’re all gone!

Here are the link parties I take part in.

Come and join the fun! 

Hot Fudge Sauce

I like to think I take compliments quite well. Not that I get many, but when I do I usually find something gracious to say in return with minimal blushing. This doesn't apply to what I call ‘negative compliments’.

Whilst out earlier this week, someone who I hadn’t seen in about a year spotted me, came over and said “You’ve lost some weight!” Now how exactly am I meant to react to that? I stumbled over something like “Oh, really? I don’t think I have...” Then my ‘friend’ backed up the statement by saying “Oh yes, you’ve definitely lost some around your face.”

Now this might sound strange, but I’m super-paranoid that I have a larger and rounder than normal face and head in general. So to be told that my face used to be even bigger than it is now wasn’t the kind of compliment I was looking for.

So I showed them – by eating spoonful after spoonful of this oh-my-gosh-yum Hot Fudge Sauce. As an unspoken rule, women never run over to say “You’ve put on some weight!” so I think I’ll be safe next time. This is ridiculously good. The Spanish don't really go in for chocolate sauces - I've only ever come across two different types that both taste more like plastic than chocolate. If you can't get a decent chocolate or fudge sauce where you live, make this!

Hot Fudge Sauce

Slightly adapted from All Recipes

Ingredients

1 cup butter

1/3 cup cocoa powder

2 ½ cups sugar

1 ½ cups evaporated milk

1 teaspoon vanilla

Recipe

Pour all of the ingredients into a saucepan and mix together. Bring to the boil and boil for 7 minutes. Remove from the heat and leave to cool to room temperature. Store in a jar in the refrigerator.

If you ever meet me, just say something mean. It's much easier that way.  

Disclaimer: I'm not responsible for any weight gain or "You've put on some weight!" comments if you eat the full jar. 

Here are the link parties I take part in.

Come and join the fun! 

Honey Lemon Chicken

It’s Monday morning again – the sure-fire way to ruin a weekend. How was your weekend? Mine wasn’t so great.

Although it did involve a fancy dress birthday party, shopping and a dinner party, it also involved two baking disasters, a handful of arguments and a broken toe (ouch!).

I over-baked some shortbread thumbprint cookies so instead of being soft, delicious clouds of butter, they’d taken on that weird, hard, candy-like taste you get when you cook cookies for too long. I also followed a recipe for 100-calorie crescent rolls – the recipe used avocado instead of butter – but instead of fluffy, flaky pastry puffs, I had rock-solid door stops.

My Official Treat Taster gave up smoking 6 weeks ago. Well, he swapped regular smoking for smoking an electronic cigarette – which he lost on the taxi ride home on Friday. I had to persuade him to buy some nicotine gum instead of cigarettes. I spent the whole weekend wishing I didn’t care about his health as much as I do. His cigarette cravings are even stronger than my chocolate cravings.

And to top it all off, I accidentally kicked the door frame on Friday evening, leaving with a ridiculously painful, swollen and bruised toe. The pain I can deal with, it’s the length of time it takes me to get anywhere that’s really winding me up. I can’t even get sympathy because My Official Treat Taster is too busy tracking his electronic cigarette package online every two seconds.

Is that enough complaining? It feels like enough complaining. One thing I could have done with this weekend was this chicken. It’s so so easy to throw together and tastes fabulous. Go ahead – try it!

Honey Lemon Chicken

Ingredients

2 chicken thighs

1 tablespoon olive oil

4 tablespoons honey

2 tablespoons whole grain mustard

juice of 2 lemons

zest of 1 lemon

½ teaspoon garlic powder

½ teaspoon onion powder

Pinch salt & pepper

Pinch of cayenne

1 tablespoon corn flour

Recipe

1. Preheat the oven to 400°F. Dry the chicken thighs and lightly score the skin with a knife.

2. Whisk together all of the other ingredients. Using a pastry brush, brush half of the mixture onto the chicken and place in the oven to cook.

3. Remove the chicken after 15 minutes and brush half of the remaining honey and lemon sauce on top. Place back in the oven to cook for another 15 minutes then brush with the remaining sauce.

4. Cook for a final 15 minutes or until the skin is crispy and the chicken is cooked through.

Umm… Happy Monday?

Here are the link parties I take part in.

Come and join the fun! 

Vanilla Crepes with Strawberries and Vanilla Greek Yogurt

Sometimes I like to indulge in my five-year-old imagination and think about what the world would be like if I could control the way things worked.

Working weeks would last 2 days and weekends would last 5 days (for the same amount of pay, obviously), it would be mandatory to eat at least 5 pieces of chocolate a day to maintain a healthy diet and the hair fairy would stop by everyone’s house in the morning to ensure a fabulous hair day every day.

I would also jump out of bed super-early every morning just raring to make a breakfast like this.

We only eat breakfast on Friday, Saturday and Sunday and I usually plan what we’re having a couple of days before. Except when I wake up on Friday all ready to make chocolate chip pancakes, I inevitably want poached egg on toast or a croissant. So I usually end up making both, just in case I change my mind again as soon as I sit down to eat, which is usually the case.

So I really eat breakfast six days a week. Or at least I eat almost a week’s worth of breakfasts in three days. The first sentence sounds much better, less embarrassing and is the one I’m rolling with.

The sweet, juicy strawberries and tangy Greek yogurt work wonderfully alongside the buttery, vanilla crepes in this recipe. And in my perfect world, you’d jump out of bed super-early tomorrow to make them….for me.

Vanilla Crepes with Strawberries and Vanilla Greek Yogurt

Serves 2

Ingredients

Crepes

1 tablespoon brown sugar

1 egg

2 teaspoons vanilla

¾ cup milk

½ cup flour

Pinch salt

Sweet Vanilla Greek Yogurt

½ cup Greek yogurt

1 teaspoon vanilla

1 tablespoon powdered sugar

Sweet Strawberries

6 strawberries

1 tablespoon sugar

Recipe

1. For the crepes, whisk together the sugar, egg vanilla and milk. Stir in the flour and salt. Heat a small amount of butter in a frying pan and pour about 1/3 cup of the crepe mixture in, making sure to spread it all over the pan. Cook on each side for 30 seconds to 1 minute or until golden brown. When cooked, fold in half and in half again. Keep warm in the oven until ready to serve.

2. For the sweet vanilla Greek yogurt, whisk together the yogurt, vanilla and powdered sugar.

3. For the sweet strawberries, place the strawberries in a small frying pan over a medium heat. Sprinkle the sugar on top and leave to simmer until the strawberries are soft and the juices are released – about 5-10 minutes.

Serve the crepes with a few strawberries and a drizzling of sweet vanilla Greek yogurt.

Happy Friday! I hope you guys have a fantastic weekend J

Here are the link parties I take part in.

Come and join the fun!