Lemonade Scones from Valerie in New Zealand

My friend, Valerie who lives New Zealand (one of my favorite places in the world), sent me this recipe. I love lemon. Preparing this recipe looks simple and I do like that. I haven’t had time to try it yet. I just received it from her yesterday. If you do, please email a comment. We here in the U.S. will have to use the conversion tables found on line for this one!

Lemonade Scones

4 cups of self-raising flour
Pinch of salt
300ml cream
A can of lemonade (approx 350mls)

Mix together ingredients and pat out on a floured surface, cut up into scones and place on an oven tray covered with non-stick spray, each scone slightly touching the other. Bake at 220 degrees celcius for 10 – 15mins or until golden brown.

I love something different for breakfast! How about an easy egg fritata!

OK, I do eat more than pancakes. I enjoy eating a good egg – especially if I can make it a little different. Otherwise breakfast is so boring. So, here is how I make my version of a fritata.  Most of us know how to scramble an egg. So do your scramble thing in a bowl. I eyeball the amount of milk to egg. My husband uses his RiceDream or fake milk stuff. Doesn’t much matter.  I prefer milk though, but some of us cannot drink milk. (IF I can figure out a return on this WordPress blog or another paragraph it would help for reading!) Before putting your scrambled eggs in a pan… I saute about 1/2 of an onion, when sautéed add grated zucchini squash (or yellow). About 1 small squash to 3-4 eggs. Let cook with onions for a few minutes. Add the scrambled egg mixture. Stir a little. Turn heat to very low and put a lid on the small fry pan. Let cook until almost set. Sprinkle some feta cheese on top, cook for a few more minutes, and serve when eggs are set/done.  I typically look in my refrigerator and find what is loose in the bin. If I have spinach I use that instead of squash but put it on after the eggs begin to cook. I have had times where I add leftover chicken and I suppose if you like other cooked meats you might add that too as well as other cheeses. It is all an experiment.  Give it a try. Eggs go with so many things. What do you have in your produce bin today?

Sisters

My sister, K, has been in the U.K. for 5 years with her English hubby and toddler son and teen-age step daughter. She has a recipe blog you should check out. I find her meals easy and straight forward as well as great tasting. Can you imagine – I am the older sister and I had never made my own chicken broth! She makes everything look simple. I will try too follow her lead!

Favorite & Easy Blueberry Pancakes

 

Blueberry Pancakes

 

Use the key recipe from your pancake mix, preferable Organic Arrowhead Mills brand (see banana nut pancake recipe below), add into the batter about 1 cup rinsed frozen blueberries. (Rinsed in warm water to start them thawing and eliminate blue juice which turns pancakes bluish). Serve your pancakes with extra berries, or pears and sit out the vanilla yogurt. Top with a sprinkle of cinnamon. Extra Yumm! Use organic blueberries. They are so good for you and full of great anti-oxidants!

Cooking pancakes on my well used grill:

 

Preparing Pancakes

Fantastic Zesty Orange Pancakes

To the key recipe on the Arrowhead Mills Multigrain pancake mix (see notes on banana nut pancake recipe below) I make these changes: Instead of using the 1/2 c soymilk or milk I use orange juice as my liquid.I then also add about 1-2 tbsp. orange zest (I like 2 tbsp., but it is up to your taste). Serve your pancakes with a dollop of vanilla or plain yogurt and some cut up fruit and it is a very special treat. (I know you English across the pond (like my bro-in-law, are not used to our thick pancakes, but give it a try. They are fun for breakfast, really, and a great treat in place of the same old eggs and bacon!)

My Favorite Simple Banana Nut Pancake Recipe

A quick base for all my quick and easy pancakes is Arrowhead Mills Multigrain Pancake & Waffle Mix.  I find it everywhere on the west coast – so it should be in most general grocery stores in the natural food sections throughout the US and I hope in other countries, too. It is a whole grain mix and organic!  (I always shop for organics when I can.) It is also a good source of fiber – with plenty of good taste ! There is only two of us now at home (my husband and myself – kids moved and married) so for us I typically make a double recipe. This still only makes about 6 – 5″ diameter pancakes. (We like leftovers). To the basic pancake recipe I add: 2 small or one large ripe banana – mashed, 1/2 cup chopped walnuts, 1 tbsp. maple syrup (Instead of the 1 tbsp. oil called for in the key recipe, you can substitute about 1/4 cup applesauce.) I used both in my batch this morning – oil and the applesauce and they were very tasty. So go ahead and experiment. It is always nice to have the option of no oils. Scoop a few tablespoons of batter onto your preheated griddle, and wha-la, you have wonderful banana nut pancakes in a jiffy.   If you don’t have my favorite Arrowhead Mills brand mix, a good mix will work in its place. Next posting  I will have my favorite orange pancakes.  Enjoy your morning! (PS I love using my Pampered Chef food chopper. Check out Pampered Chef. I sure wish this was an affiliate link!