Today Grace and I are enjoying the perks of a lazy long weekend by retreating inside to escape the dark drizzly wet weather and spending all day long in our pj’s, playing, working, snuggling, watching movies and eating raspberry pikelets. One of my most favoured childhood memories is waking up to the scrumptious aromas of pikelets slowly sizzling in the frypan, my mum would often sneak out of bed half an hour before us kids to get to work on a batch of our favourite cakes to fill our lunch boxes and hungry tummy’s. Those mornings I would scramble out of bed and race to the kitchen filled with excitement and eagerly anticipating lunch time.
To me, a big part of what creates a home is the presence of wonderful leftovers nestled snugly in the refrigerator. I am the type of person that is thrilled to open the fridge door and be greeted with leftovers, in fact most days I knowingly over cater just to ensure my fridge is fully stocked with lovely leftover delights that can be whipped up into delicious dinners, lunches and snacks with very little effort. I rest easier knowing a wonderful pizza or melted sub is no more than ten minutes away. And of all leftovers chicken is an absolute must have and one of my personal favourites thanks to its superb versatility and universal adoration.
I have a new addiction…panko bread crumbs. Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu. The big difference between panko and standard breadcrumbs is that panko is made from bread without crusts. The crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating that tends to stay crispier longer and doesn’t absorb as much grease. I’ve replaced my usual breadcrumb mixture with panko lately because I just adore the extra crispy golden crust it creates and these chicken strips are my latest panko victim. And of course the kids just love anything crispy especially chicken!
Looking for a pie that creates its own crust? Impossible you say? Well I have the recipe just for you, bacon herb and cheese impossible pie. This pie is perfection, yes not only does this little bacon studded number create its own delicious layer of delectable pastry buts it super simple to prepare and can be ready for the oven in less than fifteen (make that less than 5 if you opt for ham instead of bacon).
This morning we awoke to a clear bright blue sky and I decided we needed to celebrate with a little baked goodness in our lives, after a quick raid of the freezer I pulled out a stash of frozen blueberries and decided on blueberry crumb bars. These blueberry crumb bars are definitely not an everyday snack but they’re a delicious sweet treat and a welcomed surprise to the cake stand and lunch box this morning.