It seems everything is on the go slow at our place.

We’re cruising through the days & all of a sudden it’s 7pm and we haven’t even thought about dinner. Last night I made panic frittata and they were a rather huge hit with the kids.

I thought you might like to make them too.

Panic Frittata
Ham
Spinach
Corn (fresh or gasp tinned – I used tinned)
Cheese
6 eggs
1/2 a cup of cream

Preheat oven to 180C.
Line a muffin pan with those super handy pre-folded cafe muffin papers OR do it yourself with squares of baking paper.
Tear some ham & place in the bottom of each muffin case, follow with torn spinach, a spoonful of corn & a good pinch of grated cheese.
Whisk the six eggs & 1/2 cup of cream in a bowl & pour over the torn ingredients in the muffin cases.
Cook in the oven for about 15 minutes or until set.

Yesterday we all piled in the car & drove to Kinglake to pick raspberries. We picked a kilo of raspberries and only managed to eat half of those in the car on the way back.

So…I made raspberry friands. My standard raspberry fare is a muffin but the big girl LOVES friands so I thought I’d have a go. I don’t own a friand pan so I just used the muffin tins I had.

Raspberry Friands

125g raspberries
185g melted butter
6 egg whites
100g almond meal
1/2 cup plain flour
1 & 1/2 cups icing sugar
a good handful of white chocolate (optional – we optioned IN)

Heat oven to 180C. Grease your muffin/friand pans.
Sling everything in a bowl & mix to combine
Pour into prepared tins & bake for 20-25 minutes (or until a skewer comes out clean)
Stand in pans for 5 minutes and then cool on a wire rack.

Now what to do with those yolks…stay tuned.

Whenever we go to the Queenscliff Market the first thing out of the little guy’s mouth is “I see the Poffertjes” & all three kids head straight for the dutch pancake van. They hoover their plates of dutchies in about 2 seconds – it’s become a tradition.

You know how much I love to encourage a tradition (especially one that involves family bonding). I recently purchased a dutch pancake plate & we have been making these & enjoying them soaked in maple syrup.

Dutch Pancakes
1 1/2 cups plain flour
pinch of salt
2 tsp caster sugar
350ml milk
8g sachet of dried yeast
1 egg, lightly beaten

Sift flour into a bowl. Stir in the salt & the sugar & make a well in the centre. Heat milk until lukewarm & then mix the yeast with 80mls of the warmed milk. Leave to stand for about 10 minutes (until frothy).

Pour yeast, remaining milk & egg into the well & stir with a whisk to form a smooth batter.

Cover with a damp cloth & leave to stand in a warm spot for about 1 hour.

I’ve had the smallest kids tag teaming at home with me all week.

The little guy has croup – again.  He’s in Year 6 – you’d think he would have grown out of it by now…

It’ll be a quiet weekend at our place.  Hoping you guys have a gorgeous weekend.

By the end of the weekend I’ll have turned this lot into something lovely…finally.

Giant PS: Thank you so much for appreciating the camera light action. I had such a lot of fun making it. x

She got the magic quill yesterday & now has to wait for her invite to the Beta site…sometime between now & October(!!) when it opens to the world. The big girl & her mates were refreshing their screens pretty much all day yesterday. When she ventured away from her desk, I hit refresh for her.

I hate to disappoint & it seems I’ve been doing it a bit lately…I’ve been disappointing one of my very favourite real life people.

She says she likes something new each day…
She says she likes to have a cup of tea & read the paper online & kootoyoo too…
She says she’ll check out the road tripping foxies (I’ve told her she’ll love Kate) but…
She says she’d like it to be me…

I’ll try for one a day this week Boo – I love you. x