Simplest, fluffy pancakes…… ever!?

No scales required, perfect……. everytime!!!! 

This is what you Need:

A tea cup!

Self- raising flour

A large egg



Butter or vegetable oil (my favourite, a little of both)

Frying pan


This gives the flavour…..  Choose from below, any of them!

Grated lemon zest (the yelllow part, not the bitter white stuff)

Grated chocolate

Any chopped berry….. strawberries, blueberries, raspberries  sultanas ….. absolutely anything that you love….

The idea is to….. Love what you are eating, but keep it healthy!

Now, just to make it ‘yummily’ perfect!  CHOOSE!

Vanilla yoghurt

Greek yoghurt – honey… maybe?

Natural yoghurt  (my favourite, but that’s boring, I love it with honey,  Hehe)

Students, buy a honey  yoghurt…. Perfect!


Take your cup…. Fill it with flour and a large pinch of salt…. now, if you have a sieve, do it…. if not, never mind, into a bowl…. still works, but mix the salt through!

Make a well (hole) in the middle of the flour! Break the egg into the centre (make sure, egg is fresh).

Very slowly, mix the flour into the egg (think of the flour as a wall, you are gradually breaking it down).

Now, One cup of milk, gradually add…. you  can then add your flavourings…..

Frying pan on heat, add butter, oil or both…..  When you think it’s hot enough, take a little bit of the batter, drop in…. if there is no sizzle, too cold!

Take a tablespoon and drop the batter, close to the oil(so it doesn’t splash).  Do not spread it.  Just watch!  Fill the pan with tablespoons of batter!

Won’t take long to cook on one side…. 1-2 minutes…. the first one is experimental!  Turn over (not you, the pancake …. lol)

Careful you don’t keep the flame or electricity too high….

Serve with any of the above and maybe fruit on the side?

I have explained this simply because, we all have to start somewhere…

This is specially for G, I and “Special K”……. Am I wrong, or is ‘Mother’s Day’ coming soon?’



Fish in Foil!

This is a simple, tasty and low fat dish….. Quick and very little washing up!  You love it already!


Tin foil

Vegetable oil

A fish steak….. white or salmon

Now the good part, use any combination of the ingredients below, as many or as few as you like!  Your choice…..

Asian Style:

Spring onion….. very thinly sliced

Fresh ginger, grated or very thinly sliced…. Can use from tube or jar

Soya Sauce

Chopped garlic

Lemon juice (but not if you are using soya sauce)

A red chilli, discard seeds and slice very thinly

Black pepper

A dash of Sesame Oil

Western Style:

Spring onion, very thinly sliced

Lemon juice

Salt and pepper

Tomato, very thinly sliced

Mushroom, very thinly sliced

Olives, very thinly sliced

Garlic, chopped

A sprinkle of dried herbs


Pre-heat oven to 180 degrees.

Take a piece of foil, large enough to make a loose parcel for the fish and extras! 

Wipe the foil on one side with the oil!

After rinsing and patting dry, place fish in middle of foil!

Add any additional ingredients from lists above, fold foil to seal!

Place on oven tray or pyrex lid, in case of leakage!

Place in oven and bake for 15-20 minutes!

Prepare rice and Chinese greens, or pasta and salad etc!

Serve and throw away foil!



Asian leafy vegetables! (Basic recipe?)

Cooking  these vegetables can be as simple or as complicated as you could wish for!  This is the easiest …… ever!

Choose any Asian green vegetable….. Bak Choi, Choi Sum or anything else!

Choice of vegetable

Oyster sauce

Put some water on to boil, separate the leaves, might mean chopping off the bottoms and discarding (keep the stalks intact).

Wash the leaves. When water comes to the boil, drop the leaves in for approximately 45 seconds – 1 minute…. Immediately drain and put back in pan, don’t overdrain, with 1-2 tbs of Oyster sauce….  Stir and serve!

If you have any sesame oil, a drizzle over…..

A perfect accompaniment with my next recipe, equally simple…… Enjoy!


Peanut Soup

A rich and tasty Asian soup, maybe Vietnamese or Thai origin!

Vegetable oil

100g peanuts

1 onion, chopped

2 carrots

600g sweet potato, chopped

6 cloves garlic, chopped

Pinch Nutmeg

800ml chicken stock

I large tbs. grated ginger

100ml cream

75ml butter

Coriander leaves, mint leaves and honey

Roast the peanuts in oven until golden. Set aside.

Saute the onion, carrot, sweet potato, ginger and garlic, add stock and nutmeg.  Simmer until all soft.

Heat cream and butter, do not boil!

Add to vegetable  mixture and puree with the peanuts.

Strain if necessary, adjust seasoning.

Garnish with cut coriander mint and a drizzle of honey!


A Weird, but Strangely Yummy Recipe!

This is a recipe that I picked up in 1982 in Hong Kong….. Stuck with me ever since…. Sorry if I have used this without asking permission… But, who to ask?

This is specially for G and I! Hugs to you girls!


3 egg whites

1/2tsp baking powder

3/4 cup of sugar

20 crushed Ritz crackers (I usually put the crackers in a plastic bag and take out my frustration with a rolling pin… ) Hehe!

1 cup of crushed nuts…. use any nuts… no shells …. LOL!

1/2 tsp vanilla extract….. Go with the flow, use what you can afford!


Beat egg whites, adding baking powder….. until stiff

Fold in sugar, crushed crackers, nuts and vanilla…. with a metal spoon

Pour into a buttered and floured 8 inch cake pan, bake 30 minutes  at 325f or 165c

When cool, spread with thin layer of chocolate!  Serve with whipped cream!   Amazingly rich somehow…… Look below for a quick recipe for chocolate glaze!

OK, sure you all know it…. but this is the easiest I have come across…. As you can see, I want taste with few ingredients!

Approximately 3-4 ounces of ….GOOOOD Chocolate

1 small spoon of butter


Choose a saucepan and a pyrex, or other bowl that fits in the saucepan… Put a little water in pan….

Put chocolate and butter in bowl…. melt carefully above boiling water…. Make sure no water splatters into chocolate!

When melted, quickly pour over cooled cake and spread around and on the sides! Cool!

When I say butter and flour the pan…. take a bit of kitchen roll, a little butter or vegetable oil, paint the pan….. toss in a little flour and throw it round…. when coated, pour out the rest of the flour… not down the sink….. 

Enjoy!   EP

Asian Style Tomato Soup!

This is a soup I really adore…. Really easy and, Ohhh so tasty!  Hehe!


1/2 tbs vegetable oil

6 spring onions ….. chopped

3 cloves of garlic…. minced or chopped finely

2tsp finely grated ginger (can add more)

2 cans of chopped tomatoes

2 tsp sugar

1 litre chicken/veg stock, quite strong….stock cubes are fine

2 tbs fish sauce… Thai (don’t be scared to use this in dressings etc… it is a little smelly in bottle, but delicious)

1 or 2 eggs, lightly beaten

2 tbs chopped fresh coriander leaves

1 tbs lime or lemon juice

ground black pepper


1.  Heat oil in large pan, add garlic, ginger and spring onions, cook, stirring until soft.

2.  Add the tomatoes, sugar, stock and sauce…. Bring to boil, simmer uncovered for 20 minutes.

3.  Just before serving, pour beaten egg slowly into simmering soup, in a thin stream, stirring gently…. should be stringy. Stir in juice, pepper and coriander!

I’m hungry now!  I usually serve this with a bowl of rice on the side!

You can freeze this soup without the egg or coriander ….. Just defrost and when boiling, complete!