Bacon and maple syrup is a glorious marriage of flavours to delight your tastebuds. I must admit that I have only just recently tried this combination of sweet bacon goodness. My sister Kath lived in Canada some fifteen years ago and she has been a big fan of this breakfast treat since then. It’s one of those flavour pairings like salted caramel which is a perfect balance of sweet and salty.

We love waffles and pancakes on a slow weekend. With a variety of toppings to add to these delicious light and fluffy pancakes. YUM! When I make pancakes I mix everything together by feel to get the right consistency however this recipe has made me re-think my method. So without further ado here are some quick pics I took before we devoured every last crumb and drizzle.

ORGANIC SPELT PANCAKES, BAROSSA FOODS NITRATE FREE BACON DRIZZLED WITH CANADIAN MAPLE SYRUP

serves 4-6

INGREDIENTS

250g spelt flour

2 tsp baking powder

3 tbsp spoons sugar

1 tsp bicarb soda

pinch of salt

2 eggs

300ml milk

3-4 tbsp rice bran oil

TO SERVE

8-12 rashers nitrate free bacon

organic maple syrup

METHOD

(1) Place bacon rashers in a large cold frying pan and place on low heat. When the bacon starts to curl turn the rashers over. Continue to flip them until they are cooked evenly and to desired crispiness. Place in oven at 75-100°C.

(2) In a large mixing bowl combine the spelt flour, baking powder, bicarb soda, sugar and salt. Set aside.

(3) In a small bowl whisk the eggs, milk and oil into a smooth liquid. Gradually add the liquid to the dry ingredients constantly stirring so that you avoid getting lumps. Once all the ingredients are combined and without lumps, leave it to sit for 10 minutes. Allowing the mix to sit will give you light and fluffy pancakes.

(4) In a small hot fry pan, melt some butter and then add approx. 2 tablespoons of the pancake mixture into the pan. When the mixture is golden brown underneath, flip the pancake to cook the other side. Keep them warm in the oven until all are ready for serving.

(5) To serve: Stack the pancakes on a cake stand or pretty plate, pile the bacon on top of the stack and drizzle generously with maple syrup.

Tip: My choice of cookware is the Neoflam range with a non stick ceramic coating made of sand, stone and silica. Ecolon^TM coating is a healthy alternative to PTFE non-stick coatings. No nasty teflons in our house we kicked this to the curb many years ago. If you have not already heard teflon leaches toxic chemicals into the food and toxic fumes into the environment. The cookware is lightweight, easy to clean and cooks evenly. The fry pans are oven proof up to 250°C. It is time to spring clean your choice of cookware for your health and your family.

In all things beautiful,

Lyn x

{Organic Spelt Pancakes} Nitrate Free Bacon drizzled with Canadian Maple Syrup

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After lunch Holly’s class took the road less traveled – the world of cultures, fermenting and probiotics. There is an increased awareness of feeding our bodies for health and knowing the benefits of certain foods for wellbeing and wellness. Hearing the words scoby (a kombucha culture), fermentation and glass explosions being thrown around the room had me clinging to my wooden stool and my mouth agape in wonder. Honestly it has both intrigued and scared me to open this veritable pandoras box of um goodies?! There are communities on social media who share their cultures, trials, triumphs and fears. They are groups of like minded men and women on their journey to good gut health and wellness and I am ready to join them!

Through industrialisation, commercialism and the rise of processed foods most of the modern world has lost the age old tradition of preserving foods and along with it the health benefits. The fermentation process is still widely used by many cultures including kimchi in Korea and Sauerkraut in Germany. We are seeing a shift towards eating wholefoods, cooking from scratch, buying organically and sourcing local produce. Our food chain has been adulterated by science and chemicals with the aim of feeding the masses at rock bottom prices with high profits. Now we are seeing the health costs of these choices.

SO WHAT ARE PROBIOTICS AND PREBIOTICS, WHAT DO THEY DO AND WHERE DO YOU FIND THEM?

PROBIOTICS – Known as the ‘good bacteria’, these are microorganisms naturally found in the human digestive tract that improve the balance of healthy bacteria in your gut. They are found in fermented and cultured foods . You can make your own such as kefir, sauerkraut, kimchi, kombucha, jun and filmjolk (swedish yoghurt) using organic ingredients or buying organic products including yoghurt, miso and tempeh. Some benefits of probiotics include easing constipation and bloating, aids digestion, improve bowel health, restore healthy gut flora after taking antibiotics, optimal nutrient absorption, support the bodies immune system guarding it against harmful bacteria and even helps slow or reverse some diseases. Aim to include 1-2 serves in your diet daily.

PREBIOTICS – Work in synergy with probiotics, promoting the growth and function of good bacteria in the gut. Your gut will be healthier, more balanced and your body is able to absorb essential nutrients as they pass through the digestive tract. Essentially prebiotics feed probiotics. You can find them in chickpeas, lentils, beans, leeks, onions, asparagus, jeresalem artichokes and other supplementary fibres such as psyllium and slippery elm. It is recommended to eat 1-2 serves a day of foods containing prebiotics especially in winter.

What we fear is the unknown. For me all it has taken is a bit of reading and a class with a lady who has over 40 years experience – she started fermenting as a teenager and her love affair has never wained but somewhat become a passion to share her knowledge with others. If you are a little nervous trying to make your own natural probiotic foods and tonics I would highly recommend one of Holly’s workshops. A great place to start your new adventure into a happy and healthy world of good gut bacteria. Before taking off on this new journey of discovery be sure to do your research or find a good workshop because it can be quite dangerous. One of Holly’s students left her bottle of fermented goodness in the fridge whilst on holiday and it exploded and blew the fridge door right off! Big mistake, HUGE mess and expense to clean up when she returned…..unless you have budgeted for a new kitchen and whitegoods! No kind of good gut conversation would explain myself out of that one with Mr M!

In all things beautiful,

Lyn xx

Holly Davis teaches wholefood workshops, is a food writer, recipe developer, author, chef and available for consulting. For latest wholefood classes visit food by holly davis

The workshop was held at Silva Noble’s beautifully styled home. You can find a lovely curation of her style at her shop The Lost and Found Dept. in Sydney’s lower north shore.

ps A big thank you to Jane Grover and Annette who assisted Holly.

{Holly Davis} Cultures, Fermenting and Probiotics Workshop Part 2

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A perfect Autumn day, a Victoria sponge cake, a beautiful book and a garden filled with inspiring women was the perfect way to enjoy a Saturday afternoon. My lovely friend Jane Grover hosted an afternoon tea in her front yard for Michelle Crawford the lady behind the blog Hugo and Elsa. We sipped organic tea and nibbled on lots of delicious baked goodies from Michelle’s new book A Table In The Orchard. My favourites were the chocolate wheaty biscuits with a hint of saltiness and the sponge cake filled with cream and homemade apricot jam – oh my Tasmanian produce is truly heaven on earth. I can see why they packed up ten years ago leaving the hustle and bustle of urban Sydney to buy an old farmhouse in the pretty Houn Valley.

We listened to stories of how Michelle and her husband searched for their farmhouse, her love of baking and her dream of writing a book. She is warm, encouraging, humble and seriously happy with her tree change. Jane read an excerpt from her book which is delightful, entertaining and filled with the beauty and excitement of rural life. The book is full of beautiful photos all styled and shot by the author.

Styling for the afternoon was done by the creative Silvia from The Lost and Found Department she came armed with props, bunting and all sorts of prettiness. A retail shop which I have heard so much about through the whisperings of Sydney’s stylists and those in the know. Her instagram feed is such a tease with snippets of the stores offerings. I need to make a trip to this beautiful space after all it is only a 15 minute drive from my house – I really have no excuses except time and budget. A little treat is ok, right?

A big thank you to Jane who shared her home, hospitality and always lots of smiles and laughs. This lady is a superwoman. A chef, mum, author and business woman. In 2012 she self published her book Naked Food, is an advocate for eating organic produce, sustainably and knowing where are food comes from. You rock Jane! I am blessed to have such an inspirational and encouraging ‘big sister’ in my life. You have been generous with your time and sharing your faith journey with me. Jane Grover provides entertaining and educational live cooking shows to small and large audiences. Your audience will be delighted by Jane’s sense of humour and down to earth presentation style. Her cookbook is in it’s second print run so don’t miss out – you can purchase it online here with free shipping Australia wide. Filled with great photos and healthy wholesome recipes that the family will love.

So grateful to have shared the afternoon catching up with familiar faces and making new friends. A Table In The Orchard is the perfect gift for mum, your granny or anyone who loves food and has a dream. Who says that we can’t follow our dreams? Most of the time the greatest barrier to following our dreams is our own self doubt, insecurities, the unknown and change. Be brave and enjoy the adventure like the Crawford’s did. Anything is possible you just need to make a decision and keep on tracking.

Now, for a little bit of me time…..I have a good book calling my name.

In All Things Beautiful,

Lyn xx

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Keeping warm and cozy in the cooler months means a lot more time at home to prepare food to pop in the freezer. These croquettes are a favourite in our house and the zucchini salad is a go to dish that is quick and easy to assemble. I like to make a double batch of the croquettes as they freeze really well and they are time consuming to make. You can use regular breadcrumbs or gluten free ‘breadcrumbs’ which are made from rice. I like the panko crumbs because they are crispier. Note that the gluten free breadcrumbs don’t freeze well because they absorb a lot of water making the croquette soggy.

When it takes time to prepare something that is methodical and repetitive I find it quite therapeutic because you can just be in the moment or get lost in thought. The worlds worries and deadlines seem distant and unimportant. I hope you enjoy making and eating these delicious recipes!

TUNA, SWEET POTATO, CAPSICUM AND PARMESAN CROQUETTES WITH RED PEPPER AIOLI

Makes approximately 24 croquettes

INGREDIENTS

425 gm tin of tuna in springwater, drained

1 kgs sweet potato, mashed

3/4 cup cooked white quinoa

1/2 small red capsicum (pepper), finely diced

1/2 cup cooked corn kernels (frozen is fine)

1/2 cup caramelised onion

1/4 cup tasty cheese, grated

1/4 cup parmesan, grated

1 3/4 cups panko breadcrumbs

1 tbsp chia seeds

1 clove garlic, minced

1 stick shallots, finely chopped

1 tbsp lemon juice

1/2 tsp grated lemon rind

1 tbsp paprika

1/4 tsp dried oregano

1/4 tsp dried thyme

1/8 tsp ground chilli

salt and pepper to season

1 egg, whisked

rice bran oil for deep frying

CRUMBING MIXTURE

2-3 cups panko breadcrumbs

1 1/4 cups spelt flour

2 eggs

2 tbsp water

AIOLI

1/2 cup homemade aioli or a good store bought brand

1/4 cup roasted red peppers

METHOD

(1) In a large bowl, combine tuna, sweet potato, quinoa, capsicum, corn, caramelised onion, shallots and garlic. I like to use my hands for this to ensure all the ingredients are combined evenly. Gradually add the cheeses and breadcrumbs. Followed by the chia seeds, lemon juice, lemon rind, paprika, oregano, thyme and chilli. Finally add the whisked egg and salt and pepper to season.

(2) With your hands mould the mixture into long oval shaped croquettes. Approximately 7cm in length and a diameter 3cm. Place them on a tray lined with plastic freezer bags so the croquettes don’t stick to the tray.

(3) Crumbing croquettes – Add the water to the 2 eggs and beat well. Place the spelt flour, breadcrumbs and egg mixture into separate bowls for crumbing. Coat the croquette in flour, then dip into the egg mixture making sure that it is completely covered and then cover with breadcrumbs.

(4) Deep fry with oil heated to 180C cook until golden brown. Place on paper towel to drain excess oil.

(5) Place the roasted peppers and aioli into the blender and give it a quick whiz. Garnish with sprigs of continental parsley.

They are great for lunches – either on a roll with lettuce and mayo for the kids or with carrots and cucumber sticks. Serve them on a platter or on those lovely bamboo boats as a canape for your next party. 

ZUCCHINI, FETA, ALMOND, PEPITA, MINT, CHIA SALAD

Serves 4

INGREDIENTS

2 zucchinis, grated

125 grams feta or goats cheese, crumbled

1/3 cup almonds, roughly chopped

2 1/2 tbsp pepita seeds

handful mint, chiffonade (set a few mint leaves aside for garnish)

1 tsp black chia seeds

olive oil

salt and pepper to season

TO ASSEMBLE

Spread the grated zucchini evenly on a medium sized serving plate, sprinkle the feta, mint, almonds, pumpkin seeds over the zucchini. Drizzle with olive oil and season with salt and pepper. Sprinkle the chia seeds over the salad and garnish with the remaining mint leaves.

In all things beautiful.
Lyn xx

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Last week I had two wonderful days in the country. Surrounded by inspiration, creative women, home cooking and my Canon 5d Mark III at the ready. It could not have been any more perfect for a girl who loves food, styling and photography. Sophie Hansen from Local is Lovely hosted the Food Styling and Photography workshop at her parents farm ‘Kimbri’ in Rydal. Located 2 1/2 hours west of Sydney meant an early start to arrive by 9am. When I arrived I was delighted to find my friend Jane Grover had also booked in for the workshop. Sophie’s mum artist Annie Herron is an art teacher and she has Art Classes throughout the year at Kimbri. Oh how I wish I was a watercolorist so I could spend five magical days here painting. A girl can dream, cant she?!. Maybe one day….

Arriving at Kimbri instantly I felt at home. Welcomed by Luisa Brimble – a passionate, generous and talented photographer. Being creative I need to understand the technical in a hands on creative way. Luisa is empathetic to this with her patient and relaxed teaching style. I loved that it was 80% practical and 20% theory. It was well paced and we all had ten minutes with Luisa for one and one sessions. We put all our newfound skills into practice on the DSLR’s manual settings.

Stylist Stephanie Stamatis and her assistant/model Ella Bendrups flew up from Melbourne bringing swoon worthy props and backgrounds. She created a veritable playground of beautiful vignettes for us to photograph. I am in awe of her eye for detail and precise yet relaxed approach to styling. Amelia Toohey from The Flower Era did the early morning trek to the flower markets in Sydney to bring us the prettiest autumn flowers and her creative floristry skills.

Sophie and her friend Pip prepared delicious food for breakfast, morning tea, lunch, afternoon tea and dinner. Needless to say there was food in abundance and we certainly did not go hungry! It was a short reprieve being away from my family knowing I would not upset anyone taking seemingly endless photos of our food before ‘I allowed’ them to eat. My husband is always saying that’s enough photos….my reply is always “just one more”. After all it could be that last shot which is the hero! Sophie and her husband Tim are deer farmers and they host farm kitchen lunches at their farm Mandagery Creek, 20 minutes west of Orange. This lady juggles a family, a farm, is a food writer and has just written her first cook book Local is Lovely.

I hardly slept a wink on the first night because my mind was racing from such a visually sensory day. Back in my room my head was giddy with composition, aperture, metering, ISO’s, overexposing, underexposing and light. My dreams were vivid and filled with the beauty of images captured on digital ‘film’.

Images last forever, they are a record of a time, a place, a moment. They are powerful in evoking emotions. In photography I am drawn to contrast of the moodiness and shadows in underexposed images and the light and brightness in overexposing images. Two opposites yet equally beautiful in there own way.

In all things beautiful,

Lyn xx

ps The sweetest young lady – student Hannah McCowatt joined us to film this lovely montage capturing the essence of two magical days at Kimbri. This girl has talent! She is developing her blog at the moment and I can’t wait to see it.

{Food Styling + Photography Workshop} Local is Lovely

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