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Apple Pancake

Apple Pancake

My husband Todd is really fond of all things apple.  I had found a recipe for an Apple Pancake in The Breakfast Book, by Marion Cunningham that I wanted to make for him as a surprise one day this week.  I just knew it was something he would enjoy! 

I decided to use my iron skillet as it was the right size and had an oven-proof handle.  It came out of the oven all puffed up, but did deflate soon after.

It looked beautiful other than deflating, and I could hardly wait to tip it out onto the platter I had ready to serve it on.  I had a lovely image in my head about how it was going to look . . .  the apple slices all golden and caramelised . . .  a froth of icing sugar dressing it up to perfection.  I even ran a flexible spatula around the bottom of it just to make sure.

TA DA!  Not quite what I had pictured in my mind. 

It came out in pieces, albeit lovely golden brown pieces, with lots of sweet soft apple bits  . . . 

I don't think using a cast iron skillet was a very wise choice on my part.  You live and you learn . . . 

I wasn't going to throw it away because it wasn't perfect.  It looked sort of like this Amish pancake scramble dish I have made on occasion, so I did what any great cook would do . . .

I dusted it with some icing sugar and I served it anyways.  I think it looked rather nice with its frosty white coat! 

It tasted amazing!  Crisp edged pancake bits . . .

Soft and sweet slices of apple, flavoured with cinnamon and cardamom  . . .

We ate it just as is and enjoyed.  I didn't add any syrup or anything. I don't think it needed it. 

I can imagine that breakfast sausage would go wonderfully with this  . . . 

It was really, really delicious!

Even if it wasn't the prettiest gown at the ball . . . it still made a mighty tasty show! 

Yield: 4 (generously)

Apple Pancake

prep time: cook time: total time:
A delicious combination of apples cooked in butter and a great big fluffy pancake!


  • 6 TBS butter, divided
  • 2 large apples, peeled, cored and sliced
  • 3 TBS lemon juice
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cardamom
  • about 5 TBS Icing Sugar
  • 3 large free range eggs, at room temperature
  • 1/4 tsp salt
  • 70g plain flour (1/2 cup)
  • 120ml milk (1/2 cup
  • Icing sugar to dust


  1. Preheat the oven to 230*C/425*F/ gas mark 7.  Have ready a 10 inch oven proof skillet. If you need to, wrap the handle of the skillet in several layers of aluminium foil to protect it.
  2. Melt the butter in the skillet.  Remove 2 TBS of the butter and set aside.
  3. Put the apple slices into a bowl with the cinnamon, cardamom, icing sugar and lemon juice.  Toss together to coat. Taste and adjust sweetness as needed.
  4. Turn the heat back on under the skillet.  Add the apple slices and cook over medium heat, turning occasionally, until tender, but still holding their shape. 
  5. Whisk the flour, eggs, milk, salt and  melted butter together until smooth. 
  6. Spread the apples out in a single layer in the skillet.  Pour the egg batter over top.  Bake in the preheated oven for about 20 minutes, until puffy and golden brown.  Turn immediately onto a warm platter so that the apples are on the top. Dust with icing sugar and serve immediately.
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I learnt an important lesson from this exercise in taste  . . .  a light dusting of icing sugar can hide a multitude of sins, and just because something doesn't turn out looking the way you wanted it to, that doesn't mean its no good.  This was quite simply delicious!

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Apple Pancake 

If you're looking for something tasty to cook for your family this weekend you can't go wrong with this pancake.  Broken up or whole, its simply delicious! 

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Marie Rayner
Chicken Cordon Bleu Sliders

Chicken Cordon Bleu Sliders

These delicious sandwiches encompass all the flavours of one of our favourite dishes Chicken Cordon Bleu.  Traditionally Chicken Cordon Bleu is chicken which has been stuffed with ham and Swiss cheese, coated with crunchy bread crumbs, and then deep fried until golden brown.

I make a baked version which you can find here.  Its not quite as fattening as the original and requires a lot less faffing about, because as you know  . . .  if I can find an easier way to do something which tastes just as good as the original, I will incorporate it into my cooking.

These tasty sandwiches go that little bit further in that they are even easier to make than Chicken Cordon Bleu, but just as tasty and are lot less fattening as well!

Oh I do love a tasty sandwich, burger, or slider and these are very nice. 

Layers of Black Forest Ham, tender roasted chicken breast (all deli meats) and Jarlsberg cheese in a toasted bun along with a fabulously tasty Honey Mustard Sauce.

There is nothing complicated here.  Simple. Simple. Simple. 

You don't need to use Jarlsberg cheese, that is just what I had in the house.  Any Swiss style cheese will work well. 

Don't be tempted to have your deli meats cut too thinly or shaved.  Shaved meats tend to fall apart.  Thinly sliced does the trick beautiful.  I like to layer them onto the rolls, lightly draped and folded into a little pile which covers the bread but gives a bit of height to the sandwich.

Just look at those lovely layers  . . . 

One of the stars of the sandwich is the homemade Honey Mustard Sauce that I spread on the cut rolls prior to baking.  

I always double the recipe so that we have plenty to go around after they are baked to drizzle inside the finished rolls, but only if you want  . . .  I always want.

This is one very tasty mouthful  . . .  and perfectly sized for the smaller family. You can of course double it to feed and make more.  I always brush the tops of the rolls with some softened butter and sprinkle on some seasoning before popping them into the oven.  I think it adds a nice finishing touch.

Yield: 3

Chicken Cordon Bleu Sliders

prep time: 10 minscook time: 6 minstotal time: 16 mins
Classic flavours in a small batch hot sandwich that  is not only delicious, but very quick and easy to make.  The quantities can easily be doubled to feed more.


  • 6 thin slices of deli black forest ham
  • 6 thin slices of deli roasted chicken breast
  • 6 slices of Swiss style cheese (I use Jarlsberg)
  • 6 smallish dinner rolls
  • softened butter
  • a pinch of herb seasoning salt
For the Honey Mustard
  • 60g good quality mayonnaise (1/4 cup
  • 1 1/2 TBS Dijon mustard
  • 1 1/2 TBS liquid honey
  • 1 tsp fresh lime juice
  • pinch of fine sea salt


  1. Preheat the oven to 200*C/40)*F/ gas mark 6.  Line a small baking tray with some aluminium foil and spray lightly with some cooking spray.
  2. Whisk together all of the sauce ingredients until smooth. Set aside.
  3. Slice the buns carefully in half through the middle.  Spread about a tsp of sauce on the bottom of each bun and place them on the baking tray.  Place one slice of ham on each, draped and folded to fit.  Top with 1/2 slice of cheese.  Top with one slice of chicken, draped and folded.  Top with the remaining 1/2 slice of cheese and then divide any remaining cheese amongst the buns.  Spread the top halves of the buns on the cut sides with some more honey mustard sauce, and place on top of each filled roll.
  4. Brush the top of each with some softened butter and sprinkle with some of the herb seasoning mix.
  5. Bake in the preheated oven for 5 to 6 minutes until the cheese has melted and the sandwiches are heated through. Serve immediately along with any remaining sauce for those who wish to use it.


Make sure you use thinly sliced meat as opposed to shaved meat.  I also like to double the sauce so that there is plenty to go around.
Created using The Recipes Generator

Quick, easy and yes, dare I say it  . . .  DELICIOUS!  What I love about these, aside from that is their ease of preparation and lack of clean-up mess.  They make a great mid-week supper. You can serve a nice salad on the side for those with a lighter appetite, or with some oven chips for those who are looking for something a bit on the heartier side.  Any way, you can spell this tasty sandwich as WINNER! Enjoy! 

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Marie Rayner
Cabbage & Tomato Soup

Cabbage & Tomato Soup

Today you get two delicious recipes!  One is a healthy Cabbage & Tomato Soup and the other is a delicious Cheddar & Chive Drop Biscuit, small batch. (but easily doubled)

The two go beautifully together! 

The soup is very simple to make. You just sweat some onions out in a mix of olive oil, butter (not a lot of either one) and some aromatic spices  . . .  fennel, cumin and coriander . . . 

Once the onions have softened, you add the cabbage, which should be thinly hand shredded.  I like it about 1/4 inch thick.  That is quite manageable on the spoon and in the mouth. 

Add some chicken stock (or vegetable stock if you are a vegetarian) and a tin of really good chopped tomatoes.  I use Cirio Polpa Chopped Tomatoes.  They have the nicest flavour. 

This small batch Cheddar and Chive Drop Biscuit recipe is amazingly tasty. I use fresh chives, but then I grow them in the garden.  If you want to use dried (ugh) you will only need to use half the amount.  The reason I prefer the fresh ones is for the lovely bright colour and flavour.

I am not a huge fan of dried chives, but you can probably tell that already! 

Yield: 7

Small Batch Cheddar & Chive Drop Biscuits

prep time: 10 minscook time: 15 minstotal time: 25 mins
Savoury, rich and delicious with the perfect crumb.  Great with soups, stews or even on their own.


  • 140g plain flour (1 cup all purpose)
  • 2 tsp sugar
  • 1 tsp baking powder
  • 1/8 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 TBS very cold butter
  • 30g grated strong cheddar cheese (1/4 cup)
  • 2 TBS chopped fresh chives
  • 120ml buttermilk (1/2 cup)
  • 30g sour cream (1/4 cup)
  • 3 TBS additional grated cheddar


  1. Preheat the oven to 230*C/450*F/ gas mark 7.  Line a baking tray with baking paper.  Set aside.
  2. Whisk together the soda, baking powder, salt, pepper and flour.  Drop in the butter, cut into bits and then cut it in until the mixture resembles coarse bread crumbs. Stir in the cheese and chives.  Whisk together the sour cream and buttermilk.  Add all at once to the dry ingredients, and stir together just until mixed.
  3. Drop into 7 equal mounds on the baking sheet.  Sprinkle the additional cheese over top of each dividing it equally.
  4. Bake in the preheated oven for  12 to 15 minutes until risen, golden brown and they test done.  A toothpick inserted in the centre of one should come out clean and the bottoms should be golden brown.
Created using The Recipes Generator

The two together make for a fairly healthy, yet hearty meal! 

The soup is beautifully flavoured with buttery soft cabbage. I  like my cabbage well cooked . . . I don't think crispy cabbage works well in a soup. 

Salad yes, but not a soup  . . .

These two are the perfect meal time partners . . .

Yield: 4

Cabbage & Tomato Soup

prep time: 15 minscook time: 45 minstotal time: 60 mins
Simple, healthy and delicious!


  • 2 tsp olive oil
  • 1 tsp butter
  • 1/4 tsp each ground coriander and ground fennel
  • 1/8 tsp ground cumin
  • 1 medium onion, peeled and chopped
  • 1 small white cabbage, cored and thinly shredded (1/4 inch thick)
  • 1 tsp  salt
  • 1 (400g) tin of chopped tomatoes in juice (15 oz tin)
  • 1 litre of chicken stock (4 cups)
  • fresh ground black pepper to taste


  1. Have all of your ingredients ready before you begin.  Heat the oil and butter in a large heavy bottomed saucepan.  Add the spices along with the chopped onion.  Cook over low heat until the onions have softened and everything is really fragrant.  Add the sliced cabbage and stir all well together to coat the cabbage.  Season with 1/2 tsp salt and some ground black pepper.  Add the tin of tomatoes and the stock.  Bring to the boil, then reduce to a simmer.  Simmer for 35 to 40 minutes until the cabbage is tender and flavours have melded.  Taste and adjust seasoning as required.  Serve ladled into heated bowls.
Created using The Recipes Generator

Cirio uses only the finest 100% Italian Tomatoes in their Polpa Chopped Tomatoes.  The seeds have been removed as well, which I love.  (I have diverticulitis and tomato skins and seeds affect me adversely and make me quite ill.)  Fresh tomatoes are carved lovingly into large pieces which helps to preserve that intense Italian tomato flavour and texture.  Fragrant and tasty with a rich red hue, these tomatoes are packed on the same day as they are picked.  I quite simply love them.  Cirio is always my tomato of choice.

I am a person who really loves cabbage. It has ever been so.  My mom often made cabbage rolls for us when we were growing up.  I never liked the minced meat filling and my father didn't like the cabbage, so we compromised and I ate his cabbage and he ate my meat.  I think I got the better deal out of the bargain. This soup reminds me of my mom's cabbage rolls.  I love taste memories, don't you?

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Marie Rayner

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