Pikelets

Small pancakes or pikelets of sweet and savoury varieties are delicious to serve for breakfast or a light lunch. These little pancakes can be refrigerated for a few days to keep fresh.

Susy’s recipe for Pikelets
Savoury:

1 cup self-raising flour

2 eggs (small-50 g)

1cup milk or more to make a thin pikelet
1 spring onion, chopped

2 tablespoons butter or oil

In a bowl, mix and blend all ingredients together to make a smooth thick batter. Rest for 10 minutes or longer.

To cook

Put the pancake pan on medium heat, when it is hot enough, drop a tablespoon of batter, do three pikelets at a time (depending on the size of the pancake pan)

When the bubbles appear and look dry, flip the pikelets over and cook for a few seconds more.

Transfer the cooked pikelets on a plate, and continue cooking until the batter is used up.

To serve: butter the pikelets and add any topping as you wish.

(The pikelets are thin and light, if you wish to make light but thicker, you have to use less milk, 2/3 cup instead of 1 cup).

It makes 24 pikelets.

For the sweet mixture, simply add 1 tablespoon sugar in the batter, and fruits as you like. I did with chopped pineapple from a tin, it worked well.

Three Colour Pasta-Mixed Linguine

Mixed vegetable pasta for healthy food which also looks pretty on a plate. This dried pasta appeals to me because of the ingredients, and the cooking process does not take a long time. This linguine contains eggs, carrots and spinach. I will cook simply, by boiling in salted water for 8 minutes then dressed with olive oil and Parmesan cheese.

This pasta is suitable for children, colourful, made with fresh egg, and they have vegetable contents. Less than ten minutes to prepare, so it is pasta on the run, suitable for very busy mothers.

Linguine

Cook the pasta in boiling salted water for 8 minutes, drain then add the best olive oil, and mix thoroughly. Transfer onto the serving plate, add some leafy greens, Parmesan cheese, freshly ground white pepper and olive oil, toss them gently. Serve hot.

Three colour linguine served with smoked trout, capers and olive oil