Buckwheat, Oat and Apple pancakes


This is a recipe I have come up with. It’s not an exact science, but you end up with a pancake fritter type consistency.

Perfect for breakfast topped with some butter, or as a snack for the kiddies.

My 2 boys can polish off a batch of these in one sitting flat.

Recipe 12 pikelet sized pancakes

3 apples, quartered
1 cup buckwheat
1 cup rolled oats
1 egg
Sprinkle of cinnamon
1 cup soy or milk of choice
Sweetener, add to taste, try sugar, maple syrup or other that you like.
Dash of baking powder.


1. Add rolled oats and buckwheat. Speed 6, 5 seconds. Pulse until you have a rough powder, a few larger lumps are ok. Remove to a bowl.

2. Add apples to jug, speed 5, 5 seconds. Scrape down sides. You want a grated consistency.

3. Add all other ingredients to jug, including buckwheat and oats. Add milk gradually. You may need slightly more or less that a full cup.

6. Mix for 30seconds, speed 2. Scrape and mix a little more until fully combined.

7. Using a 1/3 cup, pour mix into lightly greased frypan on medium heat. Fry for a few minutes either side. When bubbles start appearing on top flip them.

Remove to paper towel.

Great served straight out of the pan, or can eat them cold later.

They aren’t gluten free as they have oats, but this recipe can be so easily adjusted to suit your dietary requirements. Use soy or almond milk. Leave the egg out and try some fruit purée instead.

Don’t have apples but have pears that need using up? Sure thing, or try an apple and pear mix.

Provided your mix stays together when it cooks, you really can’t go wrong.

Let me know what you think when you give this a try.






Asparagus, Mushroom & Bacon Quiche in the Bellini (Bikm)


Tonight’s dinner is a quick and easy one.

I’m a single mum tonight so needed something tasty and easy to prep before the kids get home.

1. Half an onion, speed 5 for 4 seconds.
2. Add 4 slices short cut bacon, speed 5 for 4 seconds.
3. Scraped sides down. Add olive oil and sauté for 4 minutes, speed 1, temp ST.
4. Add asparagus and mushroom. Cho on speed 5 for 2 seconds.
4. Sauté for 2 minutes, speed 1, temp 100.
5. I then added about 1.5 tbsp of self raising flour and cooked for 1 minute, speed 1 temp 100.
6. Add 8 eggs, around 1-2 tbsp sour cream, and I added about 1/3 cup soy milk (avoiding cows milk in this recipe).
7. Mix to combine, about 30 seconds, speed 1.
8. Top with sliced tomato and grated cheese.
9. Cook until set in the middle, roughly 180 degrees for 30 minutes, but keep an eye on it as your oven may differ.


Burrito wraps in the Bellini Intelli BIKM


It has been a while between posts, but I am still here. Still kicking and still cooking!

In fact, I was with out my Bellini Intelli for some time, as the jug stopped heating. I’m not sure how or why. I toyed with the idea of upgrading to a thermomix, but chose to save my pennies and get my unit replaced.

So a really quick and easy recipe for you today.

These are burrito style wraps, so we have them with meat of some kind, usually beef mince, chicken pieces or pork strips. Add in some salad, cheese, sour cream, and off you go.

Once you get into the swing of rolling these out and cooking them, they are really simple.

My husband, who is very fussy, even commented how much nicer these wraps are compared to store bought long life packet ones.

So here it is

300grams plain flour
150 grams tepid water
1tsp baking powder
50 grams olive oil
1 tsp salt (optional, I add less, just a sprinkle)

1. Add wet ingredients to jug, then dry (this stops your flour not mixing on the bottom)

2. Mix on speed 6 for 10 seconds.

3. Mix on speed 1, for 3 minutes. Your dough should form a soft ball.

4. Tip dough onto bench. If you have a silicone baking mat now is the time to use it.

5. Grab a golf ball size of the dough. With a rolling pin, roll your dough on your mat til it is as flat and thin as you can get it without tearing.

6. In a nice heavy based non stick pan, dry fry your bread. Turn and cook the other side.

7. Pop onto a plate and cover with dampened paper towel.

Now some tips… If you don’t have a silicone mat (I got one from target for $12), try flour and your bench to roll them out.
They don’t always roll out in a round shape…. DON’T WORRY! They still wrap up just fine and taste exactly the same.
If you can rope a second pair of hands, one of you can roll the dough while the other stands at the fry pan. It’s not essential, just quicker when you have hungry boys waiting for their tea!

So there you are… Any thoughts?
I’m also pretty sure you could use this as a flat bread, for lunches, wraps, maybe even a flat pizza base? Or perhaps use it for dips when entertaining.





Welcome to the new year and new ideas


Hoping you all had a wonderful Christmas and that the new year is treating you well.

It’s been a long time between posts here of late, but not to worry, lots of cooking has been happening.

However my other favourite things have fallen by the way side at the moment, sewing and taking some photos.

I plan on keeping you all up to date on my latest cooking journey with the very popular macarons!! So delicious, and have possibly eaten almost all of the 2 batches so far. Please tell me I’m not the only one who can do this?

So keep checking in, posting at the moment is difficult as my children are being challenging to say the least!!

But I promise I will be back!

Lemon Butter with pictures


A little while back I posted my Lemon Butter recipe, and promised next time it was made I would take some photos.

Last week I made a batch in preparation for Christmas. They turned out so yummy and sweet and tangy… There may be several less jars for presents than initially intended.

Sugar and Lemon Zest in the BIKM

Sugar and Lemon Zest in the BIKM










Cinnamon Honey Butter in the BIKM

Cinnamon Honey Butter in the BIKM

In my search to find suitable recipes for my gifts in jars theme this Christmas, I came across one for Cinnamon Honey Butter.

It appealed to my sweet tooth, so I thought it would be an easy one to try out and gave it a go.

Turned out well and was as easy as I expected! I used my Bellini Intelli, but you could use any processor or hand mixer too.


  • 1 cup honey
  • 1 cup butter at room temperature
  • 1 cup icing sugar
  • 2 tsp cinnamon powder


  1. Pour all ingredients into Bellini Intelli jug.
  2. Mix for 30 seconds, speed 3 to combine.
  3. Scrape down sides with rubber spatula.
  4. mix for 1 minute, speed 5 till light and fluffy.
  5. Pour into clean jars, top with lids or plastic wrappers.

Spray your cup with cooking spray before adding honey (it will help it pour out easily)

Piping bag from folded, greaseproof paper.
Fold into square and over itself to form a funnel
Snip the end to pipe it in jars.

Stand your piping bag in a glass to fill.
I actually found it easier to get into jars using a butter knife.

Decorate with a fabric square… easy and no sewing required !

Smoked Salmon Fillet Salad with Bacon, Avocado and Balsamic Roasted Pumpkin

Smoked Salmon Fillet Salad with Bacon, Avocado and Balsamic Roasted Pumpkin

With a busy weekend behind us, filled with plenty of good food and eating, Sunday night’s dinner was meant to be a light one.

So salad was the winner. Salad is often something that people hear, and you automatically think, oh well that’s got to be healthy! But have you ever been eating really healthily, with lots of salads, and not lost weight? Perhaps it is because you were eating salads like this rip-snorter!!

At the end of the day, a salad is only going to help with weight loss if it is also low calorie, and if that is your aim, then this is not the salad for you… It can still be healthy with lots of great food… but totally caloriffic! 😀

I also don’t know that you can really have a recipe for a salad as such… Really it is just ingredients put together on a plate… Or maybe there is a salad secret I don’t know.

So here goes, my healthy sunday salad that turned into a delicious feast of all types of food goodness that probably don’t belong on a plate together, but were thoroughly enjoyed.


  • Lettuce
  • Tomato
  • Cucumber
  • Capsicum
  • Avocado
  • Pumpkin
  • Balsamic Vinegar
  • Olive Oil
  • Shortcut Bacon
  • Smoked Salmon Fillet
  • Boiled Egg (shelled), quartered


  1. Cut and peel pumpkin into cubes. Coat in oil and balsamic vinegar, roast in oven at 180 degrees for 30 minutes until soft and golden.
  2. Cook bacon til at your desired crispiness.
  3. Layer salad onto plate, lettuce topped with other ingredients.

If you like, top with croutons and dressing (we used ceaser, but next time I will make my own)

My First Bellini Fail… Liquid Before Flour


Quick update here. The festive season is taking off, and as such we have been busy at different social gatherings.

You know the time of year… 6 weeks or so leading up to Christmas.

A few nights ago I thought I’d do a pasta bake with tuna…. easy enough, you say? Well yes it was.

But I had my first fail in the BIKM… I’d read about it in other reviews but was in a rush and totally forgot.

When making the white sauce in went the flour before the milk…  ERROR.

It should come with a warning to add liquid first. After a few minutes there was a burning smell, which I hadn’t encountered before.

I emptied the jug out, and a patch of flour had stuck on the bottom, not incorporated and burnt.

Easily fixed, gave it a clean and returned the rest of the mix to the jug and soldiered on, it was fine.

But my jug now has a black stain… not affecting the use but not so pretty anymore either!

You can bet the same mistake won’t be happening again though… until I get distracted next time 😀

Homemade Pizza Dough


Are you looking for an easy go-to meal idea, but want to keep it simple? This one is for you my friends!

Homemade pizza dough

Just a quick one from me tonight, before I head off to bed. I won’t say head off for a good night’s sleep… that doesn’t happen with 2 little boys in this house! I know lots of you can relate to that.

We had a hot, pre-summer day of 38 degrees here today. I seem to be making an early start on those easier, lighter meals for tea already and summer isn’t quite upon us yet. I’m all for less time slaving in a hot kitchen with the oven roasting away though, regardless of the temperature outside.

I really don’t know why I haven’t made homemade pizza dough sooner! Maybe having the BIKM made it seem easier, but I’m sure it is pretty simple anyway. It was so nice though… not too doughy like the pizza chain ones. Not too frozen and cardboard-esque like the supermarket ones. (Mind to be careful getting dough out once made, sharp blades… I used a spatula and removed the blade from jug to get it out properly)

The end result was crispy on the edges, I pressed mine about 5mm thick, but if you like it thinner or thicker just shape to your desired thickness.

We also have a pizza stone that lives in our oven… it is great for all sorts of things.


  • 200 gms water
  • 400 gms flour
  • 1 tsp dry yeast
  • 50 gms olive oil
  • tsp salt


  1. In BIKM, add water, oil, and salt
  2. Mix speed 2, 1 minute, temp 37 deg
  3. Add flour and yeast, knead. Speed 1, 1 min
  4. Place dough onto tray (sprayed with cooking spray and dusted with flour)
  5. Cover with glad wrap and tea towel, stand in warm spot for 30 minutes.
  6. Divide dough and shape into required portions,
  7. We topped with tomato paste, mushroom, capsicum, pineapple, ham, chicken, and cheese of course. We cooked in oven on its highest setting on the pizza stone.

How did yours turn out? Any superstar topping combinations?

Rested Dough (this is a double batch)

Topping of your choice

Ready for Eating

Chewy Chocolate Chip Biscuits in the Bellini (BIKM)

Chewy Chocolate Chip Biscuits in the Bellini (BIKM)

A friend called in for a cuppa yesterday, and I searched and searched for a recipe to make some biscuits to nibble on.

Boy O boy are there some delicious looking biscuit and cookie recipes out there on the internet…

It took me all day to decide. 

After browsing this site all day, I settled on this one, and adapted it for the Bellini Intelli.

Mine look a little different… but they tasted soooo good. Luckily I sent a few home with my friend.. or I am pretty sure I would have scoffed the lot!


  • 160 gm butter, softened to room temperature
  • 3/4 cup brown sugar
  • 1/4 cup sugar (I used raw)
  • 1 large egg, at room temperature
  • 2 teaspoon vanilla extract
  • 2 cups plain flour
  • 2 teaspoon cornflour
  • 1 teaspoon baking powder
  • 1 cup chocolate chips
  • 1/2 cup white chocolate chips


  1. Pre-heat oven to 160 degrees (fan forced), 180 degrees if not fan forced. Line baking tray.
  2. Using blunt stirring attachment, combine butter and sugar in BIKM, speed 3, 1 min.
  3. Increase speed 4, 2 min, til light and creamy and a light brown colour.
  4. Scrape down sides as needed. Add egg and vanilla. Speed 4, 15 sec.
  5. Add all other ingredients (except choc chips). Mix speed 1, 35 sec. Increase to speed 2, 45 sec.
  6. Add chocolate chips, mix speed 1-2, 20 seconds.
  7. At this point I tipped mix into a bowl, gave the choc chips a good stir to combine thoroughly.
  8. Spoon round mixture onto lined baking tray.
  9. Cook for 8-10 minutes (no longer or they won’t stay soft).
  10. Cool on tray then remove to wire rack. Store in airtight container (if they last that long)

In the original recipe, the pictures show a flat biscuit. These ones stayed round and soft in the middle, which I liked.

I left my recipe as I made it, in which I used baking powder. I believe the original recipe uses bi-carb soda, but I liked my results so left it as is.