My favourite pancakes πŸ™‚ So fluffy, so soft, so tasty. Just disappear too quickly…

Recipe by Nigella Lawson with my little twist πŸ™‚
Makes about 16
250 grams ricotta cheese
125 ml milk (I used organic soya milk – mniam!)
2 large eggs (separated) 
100 grams plain flour 
1 teaspoon baking powder  
2 teaspoons oil 
1 ripe banana, mashed
2 tbsp honey or caster sugar

Serve with:
1 banana, sliced
liquid honey
handful of hazelnuts, chopped
1.Place the ricotta, milk,egg yolks, mashed banana and sugar into a bowl and mix well to combine. Stir in the flour, baking powder and  gently whisk to make a smooth batter. Beat the egg whites to stiff peaks and fold them into the ricotta mixture.
2.Heat the oil in a large frying pan and drop in heaped tablespoons of batter.

3.Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute.

4. Serve with bananas, hazelnuts and honey.


A special roast for a special occasion or just a special roast for an ordinary Sunday πŸ™‚ Enjoy πŸ™‚



whole chicken(around 1.5kg)
50 ml rapeseed oil
handful of fresh thyme, chopped
6 garlic cloves,crushed
2 tbsp freshly squeezed lemon juice


1.Preheat the oven to 180C/160Fan/Gas4

2. Mix oil with lemon juice, crushed garlic, thyme, salt and pepper and cover chicken with this mixture.

3.Place the chicken on a baking tray and bake for 2 hours and 15 – 30 minutes.To check that it’s cooked, push a skewer through the thickest part of the thigh. The juices will run clear when ready.I like to keep mine in the oven for a little bit longer so the meat is literally melting…