Tag Archives: breakfast

Sweetcorn fritters

Sweetcorn fritters are delicious little pancakes full of sunshine. They’re a staple on Australian brunch menus and I’ve noticed that they’ve found their way onto many a London cafe menu recently. Sweetcorn fritters are a great breakfast option and they’ve gone down a storm when I’ve made them for a brunch with friends- but recently I’ve made making them for dinner too, with a tangy avocado salsa. They’re a great quick and healthy mid week dinner.

This recipe will make about 10 fritters, but quite often I half the recipe which works really well. This is what you’ll need:

525g sweetcorn (ideally cut fresh from the cob but tinned works perfectly fine too)
1 small red onion
2 eggs
1 teaspoon baking powder
125g plain flour
Salt & pepper


Chuck all your ingredients into a food processor, but only put in about 2/3 of the sweetcorn at this stage and blitz until combined.


Move the mixture into a bowl and stir the other 1/3 of the sweetcorn through.


That’s your fritter batter done- how easy is that!? Now the avocado salsa- you’ll need:

1 avocado
2 spring onions
a handful of cherry tomatoes or 1 big tomato
the juice of 1 lime
a dash of tabasco
Salt & pepper to taste


Chop up all your ingredients and mix them together in a bowl. Make sure to remove the seeds from the tomatoes first.


Now to cook the fritters, heat up a pan with some olive oil in it. Spoon on 2 heaped tablespoons of mixture for each fritter.


Fry for a couple of minutes on each side until the batter is cooked through and the fritters are golden brown.


You can keep the fritters warm in the oven whilst you cook all your batter. These sweetcorn fritters also freeze really well and can be re-heated in the microwave from frozen in about 1 minute.


But once they’re ready pop them onto a plate with your avocado salsa, some green leaves, a wedge of lime and tuck in. Enjoy x



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Granola Goodness

I’m definitely not a morning person- it is a widely known fact. I have friends who, no matter how late they go to bed (or how much they have to drink the night before) manage to spring out of bed in the early hours of the morn every single day. I on the other hand, have taken after all the women in my family and have a natural ability to sleep in forever!

So against all my best efforts I’m never organised enough to eat breakfast at home before I go to work in the morning. After years of spending a small fortune buying breakfast from Pret every day or eating really unhealthy sugary cereal at the office I had the bright idea of trying to make granola at home to bring into work.

I also wanted to try to make a healthier type of granola which didn’t have a shed load of sugar/honey/maple syrup etc. After scouring the internet and recipe books for ages and not really finding anything helpful I came up with my own invention which uses Agave Nectar. Agave is a natural sweetner which is much better for you than any of the refined syrups, and it’s low GI!

This is what you’ll need to make my super easy granola:

125ml Agave Nectar
2 tbsps of vegetable oil (or any flavourless oil- sunflower, rapeseed etc)
2 tbsps of honey
1 tsp of vanilla extract
300g of rolled oats
5og of sunflower seeds
50g of pumpkin seeds
100g of flaked almonds
4 tbsps of sesame seeds
50g of flaked or dessicated coconut
100g of dried fruit (I used apricots as they’re my fav, but you can choose anything!)

And this is what you need to do (its so easy!):

Turn on your oven to 150c

Mix all your wet ingredients together in a big bowl (oil, agave nectar, honey and vanilla extract).

Then add into the same bowl your oats and all your seeds (make sure you don’t add the fruit or the coconut yet!) and mix it all together so the dry ingredients are all coated with the wet ingredients.

Then spread your mixture on a big baking tray covered in baking paper and cook in the oven at 150c for 15 minutes.

While your mixture is cooking in the oven, chop up your 100g of dried fruit into bite size chunks

and mix in the coconut…

After 15 minutes and when the tray of nuts and oats is all golden, take it out of the oven and mix in the apricots and coconut. Make sure you mix it in well and turn over all the nuts and oats which have already been cooking, so all the mixture goes golden brown.

Bake the granola for another 10 to 15 minutes, or until the mixture is really crispy and golden.

Once its done, take the mixture off the tray and cool on a flat cold tray.

You can then eat it with yogurt or milk and fresh fruit for breakfast. My favourite is to have it with greek yogurt and fresh berries- yum!

The best thing about this is that you’ve made it yourself and you know exactly what went into it- so can be sure there is no unhealthy sugars or preservatives. You’ll start the day feeling very virtuous I promise! Enjoy x

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Bank Holiday Breakfast

It must be the bank holiday weekend vibes which inspired me to take a little bit more care than normal with this morning’s breakfast.  I had a taste for pancakes when I woke up so consulted my current food bible of choice- Bill Granger’s ‘Bills Basics’.

Bill Granger is an Australian chef (of course!) and his recipes are so simple but always so tasty and impressive looking. These pancakes are way more luxurious and fluffy than the standard pancakes I used to make, yet the recipe is surprisingly easy. Don’t be put off by the requirement for buttermilk either, as there is a great cheat tip where you can create your own buttermilk with normal milk and lemon juice.


2 tablespoons lemon juice + 300ml milk (or 300ml buttermilk)
200g plain flour
3 teaspoons baking powder
2 tablespoons caster sugar
2 eggs lightly beaten
30g butter, melted and cooled, plus extra for cooking


Stir together the lemon juice and milk and let it stand for 5 mins (or just use the buttermilk instead if you can find it/are organised enough to have it at home in preparation for pancake craving!).
Stir together the flour, baking powder, sugar, eggs, melted butter and a pinch of salt. Stir in the milk and lemon juice or buttermilk.
Cook the pancakes in a large non-stick frying pan over a medium heat. Use 2-3 tablespoons of batter for each pancake. Cook the pancakes for 2 mins until bubbles appear on the surface and then flip over and cook for 1 min on the other side.

Top with good old lemon and sugar, or for something a bit different I tried mine with greek yoghurt and honey which was delicious. Enjoy!

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