Savoury Pancakes Filled With Bacon And Egg

Savoury pancakes are quick and easy, plus so filling that they can be made for dinner rather than breakfast. They don’t have to be topped or filled with anything in particular, but with bacon and egg they are a real treat.

RELATED Best-Ever Pancakes Recipe

So, if you’re looking for a simple recipe for dinner, I highly recommend this one. Here’s a tip: the trick to remembering how much of each ingredient to add is to remember it’s one of everything. Easy!

Serves: 4



1 cup self raising flour

1 cup milk

1 egg

1 pinch of salt


4 eggs

8 rashes of bacon

Optional fillings

1 tsp Season All with garlic

4 tsp of butter or margarine

BBQ or Tomato sauce to taste


  1. I usually cook the bacon and eggs on medium to low prior to starting the pancakes.
  2. Begin with the bacon and then crack the eggs into the pan. I use a large non stick electric frying pan with a lid to cook them slowly while the pancakes are being made. The lid ensures I don’t need to turn the eggs and everything cooks evenly without much effort.
  3. To add extra flavour, sprinkle the eggs with a dash of Season All with garlic. You won’t taste the garlic, but the overall result is fabulous. Cover the bacon and eggs with the lid and get on with making the pancakes.
  4. Begin by pouring the flour into a mixing bowl. Add a pinch of salt and the egg.
  5. Add the milk gradually while stirring the mixture.
  6. Continue stirring until the consistency is runny and without lumps. If you find your mixture is too dry just add a dash of extra milk. Alternately, if it’s too moist, add a sprinkle of extra flour. Continue to mix if adding extra ingredients, and when it’s the right consistency, let it sit for about a minute.
  7. Heat a large non stick pan or buttered frying pan on medium heat for about a minute.
  8. Now you’re ready to cook the pancakes. I’ve found the easiest way to create them is using a ladle to cover the bottom of the pan while gently rotating the pan in a circular motion. This encourages the mixture to become a well rounded circle.
  9. The pancakes don’t take long to cook and depends on the thickness. A good indicator of when to turn them is when you see holes forming on the surface. The flipped side won’t take as long to cook, so just be aware of this. Your pancake is ready when it’s golden brown on both sides.
  10. Now it’s just a matter of plating it up. Put the pancake on a plate, give it a quick coat of butter or margarine (optional), put an egg and 2 rashes of bacon on each one and voila!

Tip: I roll the pancakes with a dash of either BBQ or tomato sauce on them and the kids love them. The adults are pretty partial to them, too, so I like to make a bigger batch for dessert and use a sweet topping instead of a savoury.

Image via fhm.com

3 Easy Hor D’oeuvres For Your NYE Party

If you’re hosting a party this holiday season, throw away the sit-down dinner menu and whip up some easy and delicious appetizers to excite your guests. These recipes are also vegetarian-friendly!

RELATED: Make Your Own Cheese Platter

Onion and goat cheese tartlets

Makes 20


2 tbsp olive oil

4 red onions, thinly sliced

2 sprigs fresh thyme

3 sheets shortcrust pastry

3.5oz fresh goat’s cheese


Salt and pepper

  1. Preheat oven to 350F (180C).
  2. Heat olive oil in a pot. Add the onions and thyme. Season with salt and pepper, cooking over medium heat and stirring frequently for 10-15 minutes. The onions on the bottom should become quite dark but not burnt – when it darkens, remove from heat and allow to sit for 3-5 mins for the onions on top to sweat and soften those underneath. Stir well, return to the heat and continue to cook for about 10 mins until the onions are completely soft and dark, golden brown, removing the pot from the heat occasionally to allow further softening. Adjust seasoning if necessary.
  3. To make the tart cups, lay pastry sheets on surface and cut into circles (2 inches diameter). Grease a muffin tray or tartlet cooking cups with butter. Fit pastry circles to cups. Bake for 10-12 minutes or until golden. Set aside to cool.
  4. Spoon equal amounts of caramelised onion into tartlets. Top with a small slice of goats cheese and garnish with thyme to serve.

Note: To speed things up, purchase pre-made tartlet cups from the supermarket.

Olive and sundried tomato crostini

Olive and sundried canapes

Makes 12
1 long baguette
4 oz crumbled feta cheese
4 oz cream cheese
2 garlic cloves
4 oz kalamata olives, pits removed
7 oz jar sun dried tomatoes
10 basil leaves chopped
Olive oil
  1. Preheat the oven to 400F (200C)
  2. Combine cream cheese and feta in a mixer until smooth.
  3. Slice the bread into 1/4 inch slices, place on a baking tray and splash with olive oil. Toast in oven until golden.
  4. Put garlic cloves, olives and sun-dried tomatoes in bowl of food processor. Pulse until coarsley chopped but not pureed. Slice basil in ribbons and stir into tapenade.
  5. Roughly spread the olive and tomato tapenade onto crostini and serve.

Smoked salmon on rye

Smoked salmon canapes

Makes approx. 24


1 loaf rye bread, lightly toasted

5 oz crème fraiche

5 oz light cream cheese

2 tbsp lemon juice

3 tbsp fresh chives, finely chopped

1 tbsp fresh dill, 1tbsp finely chopped

8 oz smoked salmon

Pinch of salt


  1. Using a cookie cutter, cut out circles (1.5 inch diameter) from the lightly toasted rye bread. Alternatively you can cut into halves or quarters.
  2. Using an electric mixer, mix crème fraiche, cream cheese and lemon juice together until smooth. Fold through dill and chives, and add a pinch of salt. Using a teaspoon, dollop a small amount onto the rye toast.
  3. Slice smoked salmon into strips and roll up. Place one on top of each canape. Garnish with sprig of dill.

Images via seriouseats.com, garnishwithlemon.com, goodtoknow.co.uk

Vegetable Fried Rice Recipe

When you have a family of five and everyone prefers different food, cooking dinner can be tricky. Very occasionally I give in to my kids’ demands and make three different dishes. Most of the time we negotiate and take turns to choose what we’re having that night, and for some reason, my turn doesn’t come nearly as often as everyone else’s. But we also have a few staple meals that everyone will eat and vegetable fried rice is one of them (spaghetti bolognese is the other one). It’s super-fast and easy to make, and the kids love it.

RELATED: Stir Fried Rice With Spiced Calamari

Ingredients (family-sized serve)

2 cups of rice, already cooked

1 ½ cups of mixed frozen veggies (carrots, corn, peas, beans and cauliflower)

2 eggs

50 ml milk

1 clove garlic

Soy sauce

Vegetable oil


  1. First, prepare the omelet. Beat the two eggs with the milk and a dash of soy sauce. Heat a table spoon of oil in a small pan on medium heat, then poor in the egg mixture. Cook for 2-3 minutes until you can flip the omelet. Then fry the other side. Take out and cut into strips.
  2. Crush the garlic. Heat the wok to medium heat. Add two table spoons of oil, then fry the garlic for approximately 30 seconds. Add the veggies and stir for 5 minutes, until fully defrosted and hot. Add the rice and 2 table spoons of soy sauce. Stir until the rice has turned the same colour throughout, then stir mix in the strips of egg.
  3. You can garnish the rice with coriander, but my kids would have none of it, so more often than not I leave it just as it is. Sometimes, when we have leftover barbecue chicken, I’d shred it and throw it in. Lately, though, everyone seems to prefer the vegetarian version.
  4. It’s all done, enjoy!

Homemade Baked Beans Recipe

A serve of baked beans is a nutritional powerhouse, packed with good fiber, protein, iron and calcium. They are low GI, which means they slowly release carbohydrates, keeping you energized and full for longer, unlike artificial sugars. These baked beans are a great vegan breakfast treat, and are cheap to make in bulk so you’ll be able to feed the whole family! We recommend you eat with eggs and toast, seasoned with fresh coriander.


Splash of coconut oil (olive or vegetable oil is also fine)

1 small brown onion, peeled and diced

1 cup crushed or sieved tomatoes (from a tin/jar)

1 cup cherry tomatoes, halved

¼ cup semi-dried tomatoes (or more cherry tomatoes)

14oz can Borlotti beans (or your favourite beans), drained and rinsed

1 tsp dried cumin

1 tsp dried oregano

1 tsp dried thyme

½ tsp dried cayenne pepper

Salt and pepper to season

Bread, toasted (to serve)

  1. Heat oil in a pan over medium heat
  2. Cook onions first, stirring until translucent.
  3. Add tomatoes and simmer for a few minutes
  4. Add beans, herbs and spices and continue to simmer for 10 more minutes.
  5. Taste and season with salt and freshly cracked pepper, if desired.
  6. Serve on toast or fresh crusty bread. Enjoy!

Image and recipe via vegansparkles.com

3 Winter Breakfast Recipes

As we’re now in the midst of the colder winter months, a warm and filling breakfast is surely a must-have to start the day. Generally cold juices and smoothies are phased out for a more favourable breakfast of warmed oats or even hot beverages with a side of fruit. Although is it possible to create a filling meal when you have limited time before starting your day? Here are just a few recipes to get you inspired for your own winter breakfast.

Pumpkin Oatmeal Pancakes

Containing both essential proteins and fibre to keep your body full throughout the day, pumpkin oatmeal pancakes aren’t just your average breakfast meal. Sprinkle some pecan seeds or flaxseed over the top for taste, and the added health benefits of this superfood.


1 cup white flour

1/2 cup rolled oats

1.5 teaspoons baking powder

1 teaspoon cinnamon

1/2 sweetener

2/3 canned pumpkin (mashed)

2 eggs

2 tablespoons canola oil (or olive oil)

3/4 full cream milk


  1. In a large mixing bowl, combine the flour, oatmeal, baking powder, sweetener while also adding a pinch of ginger and salt. Stir until combined, then add the remaining ingredients.
  2. Spray a large frying pan, then over medium heat use a tiny amount of oil. This will help the batter to combine and won’t let it stick onto the pan.
  3. Spoon some of the batter onto the frying pan, then turn until both sides are golden brown.
  4. Serve with natural honey or sugar-free maple syrup to taste.

Baked Egg in Avocado

For those who love both eggs and avocado, this recipe is definitely one for you to try out. A simple morning meal which is filled with protein and essential fats, it will surely keep you fuller for longer.


1 avocado

2 eggs

Goat cheese crumbles (or feta cheese)

Pinch of sea salt


Ground black pepper


  1. Start by cutting the avocado directly in half and removing the pit. Then remove some extra avocado from the centre to make room for the egg.
  2. Place avocados facing up on a tray lined with baking paper.
  3. Then crack an egg into each avocado. If the egg spills out, simply clean up the mess or remove the extra yolk with a spoon.
  4. Pop them into the oven and bake at 180°C for about 15-20 minutes until the centre is completely baked. If you like your eggs with a runny yolk, only leave them in for about 10 minutes.
  5. Sprinkle parsley, sea salt, pepper and cheese for extra taste.

Cinnamon and Banana Porridge

A hearty breakfast recipe which is healthy and sweet at the same time. If you don’t like banana and strawberry, feel free to choose some other tasty fruits which work just as well.


1 cup of buckwheat grouts

2 cups almond milk

1 cup water

2 bananas

1 tablespoon honey

2 tablespoons cinnamon


  1. Add the buckwheat into a pan of boiling water and allow the mixture to heat up for a few minutes (don’t allow it to completely boil).
  2. Chop up your bananas, strawberries and other fruits then add the cinnamon and honey to the mixture. Until the water has been completely absorbed, add in the almond milk and stir well.
  3. Cook for about 20 minutes then pour into a bowl and let it cool slightly before eating.

Recipes via Deliciously Yella, Foodie Underground and Overtime Cook

Image via Foodie Underground

By Felicia Sapountzis

Ben O’Donoghue’s Prawn Jambalaya Recipe

Prawn jambalaya can take hours to make, but Fairy ambassador and celebrity chef Ben O’Donoghue shows us how to turn this delicious rice dish into one of your new go-to easy dinner ideas. Think of it as cheat’s paella! With just a few ingredients you’ll have an aromatic pot of surf and turf rice on the table in 30 minutes.

Serves: 4


500 gm green school prawns, peeled, reserving the heads
2 chicken thighs
1 chorizo sausage
1 large onion
1 green peppers
1 celery stalk
4-5 cloves of garlic
1 tablespoon tomato puree
500 mls chicken stock
1 bunch of thyme
2-3 bay leaf, fresh
2 spring onions
2 green chillies
black pepper
1 teaspoon cayenne pepper


1. Fry the chorizo and chicken in a heavy bottomed saucepan.

2. Remove and cook the prawn heads in the oil from the chorizo, squashing them with a spoon. Then remove the prawn heads after a few minutes.

3. Add the vegetables and the garlic to the pot and sauté until soft.

4. Add the tomato puree and the bay leaf and cook for a minute. Then add the rice, the chorizo and chicken thigh meat back to the pan along with the stock. Season with the cayenne pepper and cook, covered, over a low heat for about 10-15 minutes.

5. Just before the rice is cooked add the peeled prawns and thyme. Cover and cook for another minute.

6. Serve with chopped spring onions and green chillies.

What are you making for dinner tonight?

Chicken Breast Recipes: Chicken, Chive and Corn Fritters

We’re always looking for delicious chicken breast recipes so couldn’t wait to share this tasty chicken, chive and corn fritters recipe from ex-Olympic swimmer and mother-of-two Susie O’Neill. The sweetness of the corn pairs well with another colourful vegetable, avocado, and is guaranteed to satisfy a hungry family!

Preparation time: 15mins
Cooking time: 15mins

Serves 4


300g chicken breast fillets, trimmed
2 eggs
1/4 cup chopped chives
1 cup no added salt corn kernels
1/4 cup self-raising flour
20g (1 tablespoon) polyunsaturated margarine, melted
2 tablespoons reduced fat milk
½ cup no added salt corn kernels
1 cup halved grape tomatoes
1 small avocado, sliced
1 tablespoon chopped chives, extra
1 cup baby rocket leaves

Dipping sauce
1/4 cup no-fat plain yoghurt
1 tablespoon chopped chives


1. Slice the chicken breast in half through the centre horizontally. Cook the chicken in a large non-stick frying pan over a medium heat until golden and cooked, 2-3 minutes on each side. Remove pan from the heat and cover to rest.

2. Whisk eggs in a mixing bowl and mix in chives, corn, flour, melted polyunsaturated margarine and milk. Shred the chicken and add to the mixture. Using half the fritter mixture, spoon four even fritters into the pan and cook over a medium heat for 3-4 minutes on each side until golden and cooked. Keep warm. Cook the remaining fritters as with the first four.
3. Create a side salad by combining corn kernels, tomatoes, avocado, extra chives and rocket.

4. Mix yoghurt and chives to create a delicious dipping sauce.

5. Serve fritters hot with the side salad and yoghurt and chive sauce.

Tip: Add a fresh lime wedge for some zing.

Visit Together Counts where Susie speaks about how to balance meals during the week, maintaining active lifestyles and her favourite recipes to achieve this.

Inspire us – what’s your favourite way of using chicken breasts?

2 Quick & Easy Recipes

Simple Sushi

– EntertainingIngredients

1 cup short grain rice

1 cup water

1/4 cup rice or white vinegar

2 tablespoons sugar

1/2 teaspoon salt

10 sheets Nori seaweed

1/2 cucumber, thinly sliced

1/4 red capsicum, cut in strips

1 ripe avocado, sliced

2 x 125g cans John West Smoked Tuna Slices, drained


  1. Place rice into a sieve and rinse under cold water until water runs clear. Drain and place into a saucepan with the measured water. Stand for 30 minutes. Mix vinegar, sugar and salt, set aside to dissolve.
  2. Place rice onto a high heat, bring to the boil for 1 minute. Cover saucepan, lower the heat and simmer gently for 20 minutes. Stand for 10 minutes, then transfer to a bowl. Stir vinegar mixture into rice and continue stirring gently until rice is cool and vinegar mixture absorbed.
  3. Cut seaweed sheets into two rectangles. Place a spoonful of rice at one end, top with a slice of cucumber, a

strip of red capsicum and a slice each of avocado and of tuna. Roll up to form a horn shape. Continue with remaining ingredients. Cover and refrigerate until needed.Serves 20

Hint– Nori can be bought from Asian supermarkets and good delicatessens.


Sesame Salmon with Snow Peas

– Snack/Light Meal


1 tablespoon oil

1 red onion, cut in wedges

3 cups snow peas or sugar snap peas, topped and tailed

1/4 cup water

1 tablespoon light soy sauce

1 teaspoon sesame oil

pinch Chinese five spice

2 teaspoons cornflour

1 x 415g can John West Pink or Red Salmon, drained

2 teaspoons sesame seeds


  1. Heat oil in a wok or frying pan and stir-fry onion until soft. Add snow peas and stir-fry for 1 minute.
  2. Mix water, soy sauce, sesame oil, five spice and cornflour. Add to the pan with salmon and stir until salmon is hot and sauce thickened.
    Sprinkle with sesame seeds and serve with rice.

Serves 4

Hint – Delicious served with noodles instead of rice.