Earl Grey Butter Cookies

This weekend we decided to just spend around home. It was the perfect weekend for some experimental baking. Hendrik made the casserole. I made the cookies. I went for a walk to Coles to get some extra ingredients that morning, and also we went out for breakfast. It was sunny in the morning, but sunny in Melbourne doesn't necessarily mean it's warm. I didn't rug up enough and could feel the cold wind go right through me. By the time we got to the shopping centre my ears were stinging. On the way home I used a muslin wrap as a headscarf to try and keep my ears warm and out of the wind. Sunday I woke up with a sore throat, and I suspect I inflicted it on myself by not rugging up.

I made the following cookies inspired by this recipe for Earl Grey and Poppyseed Muffins - I make these all the time! I also used this basic butter cookie recipe to help me out.

EARL GREY BUTTER COOKIES

• 125g Butter - softened
• 1/2 Cup Caster sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 2 cups of plain flour
• 1 teaspoon of baking powder
• 2 tablespoons of milk
• 2 earl grey teabags

Preheat oven to 180'C (350'F). Line two baking trays with baking paper (yes two... I only did one and the biscuits ran into each other).

Put the milk into a bowl and heat in the microwave for about 30 seconds, until it's just warm. Be careful not to curdle it! Place the Earl Grey teabags in the milk and set aside to infuse.

Combine butter, sugar and vanilla in a bowl. Add egg to the mixture and combine. Sift flour and baking powder, add milk mixture and combine.

Using a heaped teaspoon at a time, roll dough into balls and lay on baking paper. Allow PLENTY of space for them to spread! Flatten cookies with a fork.

Bake for 12-15 minutes or until lightly golden. Allow to cool on tray for 5 minutes and then transfer to cooling rack. Dust with icing sugar. Serve with a cup of tea!

Earl Grey & Poppyseed Muffins!

So since I first met my lovely husband, he inspired me. He inspired me in so many ways, but one of these ways was to cook. He taught me a lot of cooking skills I didn't know. Believe it or not the first time I tried to cook for myself when I first moved out of home to uni I tried to make chicken kebabs (Indonesian readers = sate). It was a massive fail when they all fell off the stick and I ended up eating raw chicken for dinner.

But back to my lovely, inspiring, hubby. When we met he had taken some cooking courses in New Zealand, and was really eager to cook. My husband, being Indonesian, very rarely cooks Indonesian food.

Something in him inspired me to cook, to try different things. And to cook, I mean be healthier in my lifestyle as well. I never watched shows like Masterchef but suddenly I was. I loved the creativity that could be found in food and now I've fallen in love with it.

Years on, and now we have Pinterest, which has thousands of recipes that pop up each day. Last week I made a honey chocolate cake, which as messy as it was turned out great, but was just a little too sweet for me!

I've joined a mothers group at my church, and although technically I'm not a mother yet, it gives me a taste of what it will be like. I really like the fellowship and accountability there. Tomorrow it is our turn to bring along some food so today I made some Earl Grey and Poppy Seed Muffins. And while I haven't tried any yet, I'm impressed with the way they have turned out. They smell amazing!

To make it a bit more interesting I'm going to put some teabags on toothpicks and stick them in a few muffins, just to keep going with the Earl Grey theme. I also got some apricot jam to go with them (not a big jam person myself) and people can put it on there if they wish.

Yum I can't wait - hope they are as good as they smell!

Wholemeal Chia enriched healthy pancakes!

Every Saturday morning I make these pancakes for my husband. They're really delicious and healthier than your typical pancakes (I'll tell you why at the end!).

You will need:

• 1/2 Cup normal self raising flour*
• 1/2 Cup Wholemeal plain flour*
• 1 egg
• 1 Cup of skim milk
• 1 teaspoon of Chia Seeds
• 1 tablespoon of Extra Virgin Olive Oil
  
• A frying pan
• Mixing bowl
• Mixing spoon
• A spatchula
• measuring instruments

Makes 3 Pancakes - Double the mix if you need more!

* - I use 50/50 composition of wholemeal and normal flour so it's not too 'gluggy'. I also found that a 50/50 composition of self raising and plain flour made my pancakes not rise too much. So basically, just use 2 different flours, one being self raising the other plain, one wholemeal and the other plain. Hope that makes sense!

Step One

Mix flours, egg, milk and Chia seeds in a large mixing bowl. Make sure you mix it well as you can't sieve wholemeal flour. Don't worry if it's a bit lumpy - it's got to be. You've got Chia Seeds and wholemeal goodness in there! If you feel the consistency is too thick, add a bit of milk to it. If you feel it's too watery, add some flour.

Step two

Heat about a tablespoon of olive oil in the pan, depending of course on the size of your pan. I like to 'deep fry' my pancake a little bit (not excessively, but enough to get that olive oily taste).

Put it on medium to high heat.

Move the olive oil around a bit so it is roughly but evenly distributed around the pan.

Step three

Pour the pancake mix into the pan. 

Move the pan around so that the pancake can get to your desired size.

Can you see the bubbles?

Step four

Wait until you can see little bubbles on the surface of your pancake. 

Don't get excited and flip it at the first sign of bubbles, actually wait until the pancake is full of bubbles (it will make it easier for flipping).

Step five

Flip your pancake!

If you have done this successfully well done. It's the hardest thing about making pancakes!

Wait about 1-2 minutes and check the other side carefully. 

Transfer to plate.

Now eat!

Some suggestions for toppings we frequently have.

• Banana and honey
• Banana honey and yogurt!
• Vegemite! (Ok, that's just me.... But try it it's delicious!)

Don't stop reading here. I'm going to tell you why these are so much better for you than 'normal' pancakes.

• I used wholemeal flour, instead of just lots of plain flour. Wholemeal is better for your digestive system and is low GI.
• I used skim milk, and we all know that skim milk is better for you than fat milk.
• Chia seeds - these are the secret ingredient. Chia seeds are rich in protein, omega-3 and are low GI. There are many proven health benefits of having chia seeds, check them out. (For those poor buggers in the country - I believe this will cure Ross River, get some into you!)
• I used extra virgin olive oil. Traditionally, to make pancakes you use butter on the pan which is full of fat. Olive oil is much better for you!
• The 'shake and bake' pancakes you find in the supermarket are full of sugar and preservatives. These pancakes have no nasty sugar, the ingredients come straight from the pantry so it has no yucky preservatives either!
• They're delicious AND healthy, meaning less guilt!

If you try them out, comment and let me know how you go!