We think the picture says it all. Let yourself enjoy the fruits of your labour.
Ingredients 3/4
cup milk 2 tablespoons white vinegar 1 cup flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda
1/2
teaspoon salt 1 egg, whisked 2 tablespoons melted butter 1 1/2 cup fresh blueberries more butter for the pan
Prepare
Mix the milk and vinegar and let it sit for a minute or two to create buttermilk. Whisk the dry ingredients together. Add milk mixture, whisked egg and butter with the dry ingredients until just combined. Melt a little butter in the pan over medium heat. Pour about 1/3 cup of batter into the pan and spread it so it is still thick. Scatter a handful of blueberries on top. Flip when little bubbles appear on the top and the edges start to firm. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
Serve
Serve with butter, maple syrup and a sprinkle of more blueberries.
Throw out the rule book and sweeten up your salads with some freshly sliced strawberries.
Ingredients
2 chicken breast fillets
Baby spinach Strawberries, sliced Balsamic vinaigrette dressing Smooth feta 1/3 olive oil 2 tablespoons balsamic vinegar Pecans, or nut of your choice 1 teaspoon maple syrup 1 clove garlic, finely minced salt & pepper to taste
Prepare
Chargrill chicken fillets in a pan. Slice once rested. Combine all balsamic vinaigrette ingredients in a small bowl.
Serve
Add chicken to a plate on a bed of baby spinach. Sprinkle with feta, nuts and strawberries. Drizzle balsamic vinaigrette dressing over the top.
for more recipes, visit
www.aboutthegarden.com.au About the garden magazine | page 15
