ELLI LUCA

Hey Everyone Don't forget about the little traders and artisan suppliers right now. If you can support local please try and do so. When you buy Australian produce a large % of every dollar flows back into our rural communities. When you buy imported product that % go back overseas.  This week I purchased some amazing  butter and crumpets from PEPE SAYA BUTTER Co (this is not a sponsored post). The whole family loved everything so much so I piurchased some again this this weekend and sent a Breakfast box to my Mum too.  Seriously that butter is the best I have ever had and those Crumpets by Merna are so delicious. This week we are getting regular and chocolate delivered. #AussieArtisanweek #Supportlocal  

Served here with crispy bacon, poached egg and corn fritters. Great for those mornings when you want a quick, easy and tasty breakfast. INGREDIENTS Serves: 4 2 egg yolks 1/8 teaspoon Dijon mustard 2 teaspoons lemon juice Dash of Tabasco 85g butter (i use a lightly salted) METHOD Prep: 5 minutes | Cook: 1 minute In the container of a blender, combine the egg yolks, mustard, lemon juice and Tabasco. Cover, and blend for about 5 seconds. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a bowl or pot of hot tap water.

Easy Homemade Muesli / Granola Adapted from "Baked: New Frontiers in Baking" by Matt Lewis & Renato Poliafito INGREDIENTS 2 cups rolled oats 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon maple syrup 3 tablespoons plus 1 teaspoon vegetable oil 1/4 cup honey 1/4 cup firmly packed light brown sugar 1 teaspoon pure vanilla extract 1/3 cup whole almonds 1/3 cup whole hazelnuts 1/3 cup muscatels or raisins 1/3 cup dried apricots (cut roughly) METHOD Preheat the oven to 160 degrees C  (handy online temperature converter for my friends across the pond)  Line a baking sheet with parchment paper. In a large bowl, toss the oats with the cinnamon and salt. In a medium bowl, stir together the oil, honey, brown sugar, maple syrup & vanilla. Whisk until completely combined. Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fi...

Served with banana pancakes & maple syrup INGREDIENTS 1 cup milk 1 cup thickened cream 1 vanilla bean (see note) 4 egg yolks 1 tablespoon cornflour 1/3 cup caster sugar   METHOD: Combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly. Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle). NOTE: You could use 1 teaspoon vanilla extract or vanilla paste instead of the vanilla bean.

INGREDIENTS Olive oil 2 bacon rashers 3 eggs, lightly beaten 3 tbs milk 2 tbs caster sugar (I added a pinch of cinnamon to mine) 1 tbs butter 2 thick slices white sourdough bread Maple syrup, to serve Few drops of vanilla extract METHOD Heat oil in a frying pan over medium heat and cook bacon for 1-2 minutes on each side or until crisp and golden. Whisk eggs, milk and sugar & vanilla extract in a shallow dish. Heat a frying pan over medium heat, add half the butter and 1 tbs oil. Dip bread, 1 slice at a time, into egg mixture and turn to coat. Allow excess to drain. Cook for 3 minutes each side or until golden, adding remaining butter and oil as required. Arrange the toast on a serving plate top with the bacon and drizzle with maple syrup to serve.

INGREDIENTS 1 cup plain flour 2 eggs 280-300ml milk 20g butter, Pinch salt Olive oil, for cooking METHOD 1. Sift flour into a bowl. Make a well in the centre and add eggs, whisk starting in the centre and drawing in the flour. Add the milk a little at a time whisking until batter is the consistency of thick cream. 2. Melt the butter until foamy and a little nutty then pour into the batter with a pinch of salt. 3. Heat (22cm base) crepe pan over medium heat, add a little oil to coat the base then ladle in crepe mixture, turning to coat the base completely. Cook 1-2 minutes until light golden and lacy. Turn over and cook for 10-15 seconds. Remove to plate and keep warm. Repeat using the remaining crepe batter.

At first glance, this looks like your run-of-the-mill french toast, but when you dig in, you find a perfectly delicious layer of Nutella in the center. I have made it quite a few times: here & here again . It tastes like a hot cinnamon donut straight from the fryer.. heavenly! But this time it is filled with chocolate.... Nutella Stuffed French Toast (using the donut french toast recipe) adapted by me. Ingredients * 2 eggs * 1/2 cup full fat milk * 4 teaspoons vanilla extract * 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half * 1-ounce butter, plus a drop flavourless oil, for frying * 1/4 cup sugar * Nutella Directions Beat the eggs with the milk and vanilla in a wide shallow bowl. Spread bread with Nutella and sandwich another slice of bread ion the end. Soak the sandwiches in the eggy mixture for 5 minutes a side. Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in par...

INGREDIENTS 1 cup sugar 1/2 cup light corn syrup 1/4 cup water 3/4 teaspoon ground cinnamon 1 (5 ounce) can evaporated milk METHOD In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in evaporated milk.

Made it again on Sunday, this time served it with double cream. Original recipe Blogged here

Served with bacon (yes I am aware that is not vegetarian, but the main dish is) I love slow roasted or semi dried tomato for a garnish. Served with plenty of freshly cracked pepper and coarse salt. Ingredients For 1 2 eggs, 1 tbls cream Salt, pepper Butter for cooking Herbs to taste. * I vary what herbs I make it with sometimes: chives, parsley (Italian) Method Beat the eggs and fold in the cream & herbs. Melt the butter in a small frying pan till it sizzles and add the egg mixture cooking at a high heat for the first few seconds while the egg whites firm. Then turn the heat down low and cook gently and very slowly, folding the egg mixture over until it is starts to set but is still very slippery. Take off the heat and allow setting in the pan and serving while still glistening. If you leave it too long in the pan it will continue to cook so have your plates ready.

INGREDIENTS 3 ears fresh Corn kernels removed from cobs 3 Eggs 3 tablespoons Flour 3 tablespoons Cornmeal Salt & Pepper 2 green onion thinly sliced 1 cup cheddar cheese grated ¼ cup vegetable oil METHOD Whisk corn and eggs in a large bowl. Add flour, cornmeal, salt and pepper and mix well. Stir in green onion and cheddar. Heat oil in a large skillet over a medium heat then add batter by the spoonful and flatten to form a pancake. Cook until golden, flip and cook other side. Serve with *Maple Butter. Sometimes I add fresh spring onions or Italian parsley all depends on what you feel like. Excellent made smaller served as a Canapé. Maple Butter * ¼ cup Butter softened * ¼ cup Maple syrup 1. Whisk together until smooth. Recipe by Michael Smith from Chef At Home

The trick to hash brown potatoes is the same as for french fries. The potatoes must be dry when they hit the pan, other side the surface starch absorbs the water, not sealing the surface, allowing the interior to absorb the grease. Dry the grated potatoes very well using a kitchen towel. Then, don't even try to move the potatoes until the bottom is well browned, to avoid sticking. Russet, or high starch, potatoes make the best hash browns. Ingredients: 1 lb. russet potatoes, peeled 1/2 tsp. garlic salt 1/8 tsp. white pepper 2 Tbsp. butter 1 Tbsp. olive oil 3 Tbsp. grated onion Preparation: Peel potatoes and grate into a large bowl. Dry potatoes thoroughly by squeezing in a kitchen towel. You should have about 1-1/2 cups grated potatoes, loosely packed into measuring cups. Toss with garlic salt and pepper. Place half the butter and half the olive oil in a heavy large skillet and heat until sizzling. Add the onion and cook for a few seconds over high heat. When fragran...

Ingreients * 2 cups all-purpose flour * 1/4 cup sugar * 2 1/4 teaspoons baking powder * 1/2 teaspoon baking soda * 1/2 teaspoon salt * 2 large eggs (at room temperature) * 2 cups buttermilk * 1/4 cup melted unsalted butter (allowed to cool down) * 1 cup blueberries (fresh or frozen) Method Please note that you'll also need additional unsalted butter to grease your skillet. In a large mixing bowl, sift together the flour, sugar, baking powder and soda, and salt (I do this through a sieve, not with a sifter). After melted butter has cooled down, beat the eggs with the buttermilk in a separate bowl then whisk in the melted butter. Using a wooden spoon or a spatula, add the wet ingredients to the dry ingredients and combine just until you have a lumpy batter; do NOT over mix. Over medium-high heat, heat some butter in a large skillet (you could use a griddle too, of course). For each pancake, use a generous 1/4 cup of batter; after spooning batter into skillet, sprinkle top of each ...

INGREDIENTS * 2 eggs * 1/2 cup full fat milk * 4 teaspoons vanilla extract * 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half * 1-ounce butter, plus a drop flavourless oil, for frying * 1/4 cup sugar METHOD Beat the eggs with the milk and vanilla in a wide shallow bowl. Soak the bread halves in the eggy mixture for 5 minutes a side. Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides. Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut The Bananas: Heat pan add 50gms brown sugar, 2tbsp Butter. Let the Sugar dissolve, add 2 whole Bananas sliced, simmer for a few minutes on a low heat.  Add a dash of vanilla extract & maple syrup. Cook to desired level.

Ingredients (serves 12) * 60g butter * 2 cups self-raising flour * 1/2 cup caster sugar * 1/2 cup milk * 2 eggs * 2 ripe bananas, mashed * 1 cup (200g) choc bits Method 1.Preheat oven to 200°C. Line a medium muffin tray (12 sections) with paper cases. Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly. 2.Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients. 3.Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients, along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don't beat the mixture or the muffins will be tough. 4.Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or until firm on top when lightly touched. Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.

Rice Pudding with butterscotch sauce & brown sugar. Serves: 6 Preparation Time: 15 mins Cooking Time: 45 mins Cream Baked Rice Custard Ingredients: 1/2 cup (100g) Rice Arborio 4 eggs 1/3 cup (75g) caster sugar 1 tspn vanilla essence 2 cups (500ml) milk 300ml cream 1/3 cup (55g) sultanas 1/2 tspn ground cinnamon Method: 1) Whisk eggs, sugar and essence together in bowl. Gradually whisk milk and cream into egg mixture. Stir in sultanas and rice. 2) Pour mixture into greased ovenproof dish (1.5 litre/6 cup capacity), place in baking dish with enough boiling water to come halfway up side of ovenproof dish. Bake, uncovered, in moderate oven (180C) 30 minutes; stir gently halfway by slipping a fork under the skin to distribute rice and sultanas evenly through custard. 3) Dust with cinnamon and bake further 15 minutes or until custard is firm. Tips: Recipe can be made a day ahead. Storage : Covered, in refrigerator. Freeze : Not suitable. Microwave : Not suitable. This recipe is also glut...

Pictured here served w/Lescure* Salted Butter & maple syrup. * A traditional style butter, but with the addition of sea salt flecks spread throughout the block. Ingredients * 1 cup (150g) self-raising flour * 1 tbs caster sugar * 3/4 cup (185ml) milk * 1 egg * Melted butter, to brush, plus extra knobs to serve Add above ingredients to your shopping list Method 1. Sift flour and sugar together into a bowl with a pinch of salt. 2. Whisk milk and egg together, then add to dry ingredients, whisking until smooth. 3. Heat a non-stick frypan over medium heat and brush with a little melted butter. Drop level tablespoonfuls of the mixture into the pan and cook for half a minute or until bubbles appear on the surface. 4. Turn over and cook other side for 1 minute until golden. 5. Allow to cool and serve with butter. * Makes about 25 (small). Original recipe source

Surprising good for a first attempt. Served with salted Lescure French Butter (AOC cultured butter, from Poitou, France. Made as butter should taste, not full of water and frozen for years before being sold) Ingredients * 2 cups self-rising flour, sifted * ¼ cup skim milk powder * 1 sprig of rosemary * ¼ tsp. ground nutmeg * ¾ cup cold pumpkin * ½ cup buttermilk * ½ cup natural mineral water * 2 table spoons of feta Directions 1. Preheat oven to 220°C (430°F). 2. Combine the flour, milk powder, rosemary & feta 3. Fold through the pumpkin, buttermilk and mineral water to make the dough. 4. Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝". 5. Using a 2" scone cutter, press out 12 rounds. 6. Place these on a lightly floured baking tray and bake at 250°C for 12–15 minutes. 7. Serve with butter

I have made it quite a few times: here & here again . It tastes like a hot cinnamon donut straight from the fryer.. heavenly! Donut French Toast, served with ice cream Ingredients * 2 eggs * 1/2 cup full fat milk * 4 teaspoons vanilla extract * 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half * 1-ounce butter, plus a drop flavourless oil, for frying * 1/4 cup sugar Directions Beat the eggs with the milk and vanilla in a wide shallow bowl. Soak the bread halves in the eggy mixture for 5 minutes a side. Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides. Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut. (- Nigella Lawson Recipe) ( join my facebook cooking group here )