One Night In Auckland!



On Friday night I was a foodie fan girl and went up to Auckland for the night, the purpose was to see the great man, Jay Rayner. He was in Auckland as part of the Auckland Writers Festival. If you are one of those people who doesn’t know who Jay Rayner is, find out. He has written some excellent books and fabulous restaurant reviews. His talk was about The Ten (Food) Commandments and very amusing.

Whilst up there I had to eat! I travelled with my good friend and fellow foodie Lily, you may know her from NZ Masterchef? It was lovely to travel with someone else who mainly thought about food and the next meal.

Our first stop was for High Tea at The Stamford Plaza, it was a lovely treat and you can read my review for The High Tea Society here. This High Tea was our lunch.

In the evening we headed to Depot Eatery and as we were feeling rather full still we had a big ponder what to order. We decided to eat all the meat. I would recommend the NZ Meat Board, it was all good. The only thing I wasn’t sure about was the rabbit. Not because it was bunny but it was just not my thing. It went especially well with my beer which was served in a little jug with a little glass in a very European fashion.



After our dinner we wandered around and ended up at in Lorne Street, I think Lily may have had secret plans to get me to try a Taiwanese Dessert. We went to Meet Fresh NZ and I let Lily do the ordering, she wasn’t sure how I would react. The dessert was very different but I liked it. I couldn’t eat a full portion but the black grass jelly, sago, ice and kidney beans were a very nice change and far more edible than they looked. OK, I freaked a little when I dropped a bit of black grass jelly and it looked like a slug. It was great to try something different and be with someone who knew what they were doing.



After dessert we went to see Jay Rayner, had a walk around night time Queen Street and went back to our room at The Rydges. Yeah, I know, Old.

For breakfast we headed to The Fed. I have been there several times before and do have a bit of a soft spot for the place. We both had the same bottomless coffee, grapefruit with and the excellent Griddle Cakes. I have had the Griddle Cakes 3 times now and each time they have lived up to my memory and been excellent. I  have tried copying them but haven’t got the fluffiness yet, this is my recipe.

I had a lovely night in Auckland and it was lovely to fly home Wellington and the snow capped ranges, the first snow of 2017.





Pancake Of The British Kind, 2017.


I have a good few pancake recipes on here. These were the perfect Pancake Day pancakes. They reminded me of growing up in the UK and it being really cold. Our dinner ladies used to serve them in the playground at playtime and they were so good.

I have to confess to mainly blogging this recipe for me. The original recipe can be found on an excellent blog about all things British – Smitten By Britain. I emailed this to Miss Muffin and Mr jokingly told her to x 3. She did and we ate them all. I may have had 6 but please don’t tell my personal trainer.

Our fillings were the traditional lemon and sugar, coconut and maple syrup, Fix and Fog dark chocolate peanut butter and berries.

Pancake Day -

  • Servings: 4-6 people
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300g plain flour (2 cups)

3 large egg – beaten

400ml milk

100ml water

Pinch of salt

Fillings of your choice

To Make

Sieve the salt and flour

Make a well in the centre

Break the egg into the well and stir with the wooden spoon to make a crumbly mix

Combine the milk and water in a jug

Slowly add to the flour and egg mix, stir constantly to  help avoid lumps

Whisk the mixture to a smooth batter (The mixture is runny as these are not American style)

Heat a frying pan and spray lightly with oil

Ladle enough batter to cover the base of your pan (a 1/3c in our large frypan)

Cook until frilly around the edges and brown in spots appear on the cooked side

They should take 2-3 to cook each pancake

We made about 18-20 large thin pancakes

Muesli Pancakes – The All In One Breakfast.

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I have a soft spot for buffet breakfasts and I replay look forward to eating as much as I can in one sitting. I like to start with Muesli, move on to pancakes with fruit and then eat a many pastries as I can.  The odd time I may go for the cooked bits and have a little plate but as I have mentioned before, I am not a fan of bacon.

Just recently we have become a family where everyone likes muesli. It was just my thing and now I have to share. We save it for the weekend to have with some good yoghurt. We have tried several types and keep coming back to the same one. This one is a classic and it vanishes fast. It is the good old Hubbards Simply Toasted Muesli – Original. Hubbards turned 25 this year (2015) and they know what they are doing.

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Our weekend love of muesli and my love of pancakes got me thinking about a way to make the perfect breakfast. Muesli Pancakes sounded like the idea marriage. We enjoy oat pancakes so why not muesli? It worked and I loved getting a little surprise in each bite.

This recipe is perfect for using up that last bit of muesli in the bottom of the bag, not having any wastage is always a good thing.

If the muesli idea doesn’t float your boat, leave it out. These are damn fine panckers.

Muesli Pancakes -

2 c Self Raising Flour

1 tsp baking powder

1/4 c caster sugar

Pinch salt

1 1/2 c milk

2 tsp lemon juice/white vinegar

2 eggs

1 tbsp oil (I used canola)

1/2 – 1 c muesli (I used Hubbards Simply Toasted original)

Butter for frying

Heat milk in a jug for around 40 secs in microwave (warm to touch).

Add lemon juice or white vinegar to the milk, this sours it.

In a bowl mix flour, baking powder , caster sugar and pinch of salt.

Add eggs and oil to the milk jug and mix to break up eggs.

Combine the wet mix to the flour and stir until mixed (I used my mixer).

Now add the muesli and stir until all mixed in.

Set aside for around 10 minutes.

Gently heat a large fry pan and add small knob of butter.

Tip the mix into the jug and use this to help tip the pancakes into the pan.

You want a count of about 4 as you tip, I got 3 in each pan.

Turn the pancakes when bubbles start to form.

Keep warm in the grill while you cook the batch.

Eat with fresh fruit and your favourite toppings.















Blueberry griddle cakes with cornmeal – Nearly as good as yours, Al Brown!

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When we went to Auckland, as mentioned on my Eating Auckland post, we visited The Federal Delicatessen and I had their very lovely  –

GRIDDLE CAKES-  blueberry buttermilk pancakes w/ cinnamon butter & strudel crunch
I haven’t got as far as replicating the strudel crunch but haven’t done bad with the griddle cakes. Mine didn’t have buttermilk, just normal milk, but were very close to The Fed’s version. I think cornmeal may be the key here?
This time I followed a recipe, next time I will tweak this to include buttermilk and use 50/50 cornmeal and flour. I think I won’t be far off. I will leave the strudel crunch as something to look forward to on a future visit. I am hoping that they open a branch of The Federal  in Wellington. We have Grill, Meats, Beer and it is great and an actual Deli would be a great addition.
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The reason I chose this recipe is because it contained cornmeal and isn’t too sweet. I love the texture of cornmeal and you can see in the photo  that they don’t look like ordinary pancakes.  I used a 1/4 cup to scoop the mixture and tip into the pan, I think The Fed used crumpet rings to get theirs in neat little packages. Might give that a go.
This is the recipe as I will make it next time, the original can be found on PopSugar. I served mine with maple syrup, lemon curd and yoghurt.

Blueberry griddle cakes with cornmeal-

  • Servings: 8 large pancakes
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1 cup ground cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk ( or buttermilk)
1/3 cup honey
2 tablespoons canola oil
2 eggs, lightly beaten
1 cup fresh or frozen blueberries
Vegetable-oil cooking spray

Mix together cornmeal, flour baking powder and salt
Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl
Fold wet ingredients into the dry
Fold in blueberries.
Heat nonstick frying pan over medium heat.
Spray lightly with cooking spray and dollop 1/4 cup batter for each cake.
Turn when bubbles appear.
Remove from pan when both sides are browned
Serve with the usual and lemon curd is a good addition.

Pancakes again- blueberry pancakes

20130804_084236Pancakes, pancakes……. I love pancakes.

The original recipe is by the rather dashing Paul Hollywood and can be found on good old BBC Good Food.
This recipe produces the runny batter which makes the true American style pancake. The blueberries were a lovely addition. I had mine with maple syrup, more blueberries and a dollop of coconut yoghurt from The Collective Dairy.

1 1/2 c self-raising flour
1 tsp baking powder
Pinch of salt
1 egg
300ml milk
1 tablespoon unflavoured oil (canola)
1c blueberries
1 tsp vanilla extract
1 tsp cinnamon

Sunflower oil or a little butter for cooking
Mix together the flour, baking powder, cinnamon and a pinch of salt in a large bowl
Beat the egg with the milk and vanilla extract
Make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter
Heat a fry pan, spray with oil and add large blobs, turn when bubbles appear
Carry on until they are all done and then enjoy.

Flat pancakes or crepes, English pancakes in our house

I have trying to find a flat pancake recipe that takes me back to childhood. We had one of those Sunday evenings with no bread and nothing for an easy tea. I searched the web and liked the sound of this random recipe. It made lovely pancakes and the three of us demolished the lot, mainly with lemon and sugar.

These really did hit the spot. I didn’t take a photo as they are just pancakes!

Flat Pancakes-

  • Servings: makes about 10
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2 tablespoons butter, melted (just under 30g )
2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour,
1/4 teaspoon salt

Whisk wet ingredient,

Sift flour over wet ingredients and whisk in

Cook in preheated fry pans with a little spray of oil

Flip when you get little brown blisters

Place on a plate under a warm grill to keep warm while cooking the rest.

Pancake for one, this one is ginger and coconut yoghurt.

ImageI had to make some form of pancake today, it is Shrove Tuesday and I am off work due to my newly acquired asthma. Also, I have been looking for an easy pancake recipe for one. The reason being, are you ready for this?……. I am not a bacon lover.
With a pancake for one recipe I can whip myself up a plate of happy while the others have a pig feast. I did a good old search and ended up adapting a recipe by one of my blog favs, Joy The Baker. I added the ginger as I had a ginger pancake at Ti Kouka Cafe and loved the taste.

Pancake for one, adapted from The Single Lady Pancake
1/3 cup all-purpose flour
1 Tablespoon dried oats (quick cooking or regular)
1 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
½   teaspoon of ground ginger
Pinch of salt
1 Tablespoon vegetable oil
2/3  cup Yoghurt (I used The Collective Dairies Coconut) , may need to thin with a little milk

1.    Mix dry ingredients
2.    Add oil and yoghurt
3.    Stir until you have a pretty obvious pancake batter
4.    Heat a fry pan, add butter, dollop pancake in and cook.

Oat Pancakes- Great For Brinner.

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Mr Muffin is not the most enthusiastic cook. He did cook tea last night which was Hell’s pizza. However, he does cook a mean pancake and this is his favourite recipe. He made the batter last night and the oats had swollen nicely. Miss Muffin calls these porridge pancakes. He often doubles the recipe as they freeze well.

Oat Pancakes -

  • Servings: 3-4
  • Print

3/4 c milk
3/4 c rolled oats (we use instant)
1 egg
pinch salt
1 tablespoon sugar
1/2 c flour
2 tsp baking powder
25 grams melted butter
Place milk and oats in a bowl
Add sugar, egg, salt and mix
Fold in baking powder and flour
Lastly fold in melted butter
Heat frypan and with spray with oil or melt butter
Add 2 tbsp of batter and flip when bubbles appear
The mix is thick so they do not need a few minutes more than other batters


The classic pancake

280 grams plain flour
pinch of salt
400 ml milk
200 ml water
4 eggs
50 grm melted butter

Sieve flour and salt
Make a well
Add eggs
Whisk while slowly adding water/milk mix
Leave for 30 mins
Whisk in butter

Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.