Spinach Pancakes

These spinach pancakes are yet another all-time favourite of mine. Smothered with lingonberry jam, these pancakes make a perfect dinner for one (or two if you must share)!

Spinach Pancakes

2 eggs (organic, free-range)

500ml milk (full cream, organic)

about 150g plain flour

a pinch of salt

1 tablespoon olive oil (or melted butter)

150-200g baby spinach, blanched under hot water, chopped finely

butter (organic), for frying

lingonberry jam, for serving

1. Whisk eggs in a bowl and stir in half the milk, flour, salt and oil. Whisk until smooth, then add the rest of the milk and spinach and stir well to combine. Leave to rest for about half an hour. 

2. Fry small pancakes on hot frying pan (greased with butter) for a couple of minutes on each side. Serve with lingonberry jam.

Apple and Oat Muffins

September, and spring alongside, is certainly in full swing and shaping up to be a busy one. My calendar is filled with quite a few engagements, including long overdue catch ups with friends and summer product launches for work. I am by no means complaining, but rather loving the buzz that spring seems to create every year. No doubt, warm weather and increasing sun light are making a busy schedule much more bearable as well.

I love having a few stand-by recipes in my kitchen repertoire for when I'm a little pressed with time. A favourite salad that can be thrown together at the last minute or quicker than quick home-made bread can save from a lot of unnecessary stress. Forward planning is of course the key, but I tend to rely on recipes that can either be made ahead or use basic ingredients that I am likely to have in my kitchen at all times.

These apple and oat muffins tick all those boxes and are perfect to bring along to a brunch with friends or serve with afternoon tea. Yoghurt gives them a sour edge that is balanced with sweet vanilla. Feel free to add a couple of teaspoons of ground cinnamon too, if you like.

Apple and Oat Muffins

(Recipe inspired by taste.com.au)
 

300g plain flour (you can use wholemeal, if you like)

2 teaspoons baking powder

1 teaspoon baking soda

50g rolled oats + 2 tablespoons

170g raw caster sugar

2 tablespoons raw vanilla sugar + 2 tablespoons

400g plain yoghurt (pot set, low fat)

2 eggs

100ml olive oil

1 apple, peeled and chopped into small cubes

1. Preheat the oven to 180C and prepare a 12-cup muffin tin.

2. Mix flour, baking powder, baking soda, oats and sugar together.

3. Whisk yoghurt, eggs and oil in a separate bowl.

4. Add egg mixture to the dry ingredients and fold with a large spoon to combine. Add apple.

5. Spoon the batter in to the cups and sprinkle with left-over oats and vanilla sugar. Bake for about 25 minutes or until a tester inserted in the middle of a muffin comes out clean. Leave to cool on a wire rack before serving.