Garlic herb butter rolls

Why hello, hello. Welcome to the very first post of 2016 – yes it’s already March. As you can probably tell by scrolling through the archives, we aren’t very good at maintaining this space during our offseasons (read: exam periods + holiday periods out of Melbourne, especially) In February we made some pretty good Chinese New Year goodies, and these might or might not be up on this site, depending on how lazy our bums get, and/or how busy MED2031 makes us

Anyhow, who doesn’t enjoy fresh, warm and soft buns coming straight outta the oven for breakfast?  I mean…. THE SMELLS of freshly baked bread IS JUST SIMPLY AMAZING??????

Baked Bacon & Spring Onion Frittata

Our dear neighbour Hannah is going back to Malaysia for good today.

Some of us threw a little farewell tea party for her last week, themed in her favourite colour pink! We brought our Bacon and Spring Onion Frittata to add to the amazing spread of finger food and desserts, and we can safely say they were a massive crowd pleaser and were snapped up really quickly 🙂 We’ve written this recipe to share the dish with everyone, using a favourite ingredient of many: Eggs.

Easy Buttermilk Hotcakes

Here in Melbourne, there is a strong brunch culture. With visually attractive and uniquely conceived dishes, it’s easy to guess why this is popular with so many people. Brunch encompasses both sweet and savoury foods, from thick slices of French toast to the classic Eggs Benedict. In particular, our friends have been raving on over the Ricotta Hotcakes from popular brunch café Top Paddock and the healthy, wholesome version crafted by Serotonin, with many going as far as to proclaim them as “the best hotcakes [they’ve] ever had]!

We love brunch too, so we  just had to challenge ourselves to replicate this dish. While not as pretty as the original, we can sure say that it tastes as good, whilst being much more economical!

These hotcakes could be either baked or fried. Baking this recipe gives a slightly more cake-like texture, while the fried version would more closely resemble the classic pancake, while retaining a clean balance of fluffiness and density. We just might make a ricotta version in the future, but this recipe is definitely good enough for now.

Paleo Banana Pancakes

Yay! We are finally getting round to posting about food! Today we had Ben and Xin Min over for brunch and we had to think up something quick when we were presented with the challenge of making something without refined sugar! After doing some Googling we came across the 2-ingredient banana pancakes and decided that we could make them with our own twist.

This recipe is quick to prepare and extremely healthy. While our tweaking to the original recipe added many ingredients to the list, the resulting pancakes were light, fluffy and tasted considerably better than the original! We felt that the original recipe had a very odd ratio of bananas to eggs and the batter was rather runny, thus we added almond flour for a denser mixture. We also found that the recipe works better if the batter was ladled into the pan for thicker pancakes rather than thin ones which we found flat (literally) and kinda flimsy.