A New Year + Breakfast

Two words to wrap up my 2014.....roller coaster!

It's been a busy and amazing year with lots of wonderful memories and new friends having been made.  However, it's also been a difficult year filled with change and learning to live outside my comfort zone.  It's been a year that has included laughter and tears at work, magical travels through France, to moving house and packing up my treasured possessions.  I've coped.  I'm pretty lucky and a little tough.

The one thing I haven't forgotten to do this year is treat myself.  I'm pretty bloody good at it.  And one of my all time favourite treats to give to myself is a delicious and lazy breakfast.  With a big pot of early grey, of course.....


Ricotta and Lemon Hotcakes

(gluten and refined sugar free)


170g fresh ricotta | 1 organic egg, separated | 4 tbsp buckwheat | zest and juice of a lemon | pinch of sea salt | butter for cooking


  1. In one bowl whisk together egg yolk, ricotta, lemon juice and zest, sea salt and buckwheat.
  2. In another bowl, whisk the egg white until light and fluffy, then fold gently through the egg yolk/ricotta mixture.  The mixture will be fairly thick, so thin out a little with more lemon juice (or a little milk or coconut milk).
  3. Heat a frying pan over medium heat with a knob of butter.  Drop tablespoons full of mixture into the pan and allow to brown lightly for a few minutes.  Flip over and flatten down slightly, browning for another few minutes.
  4. Serve with the berry sauce (recipe below) and a good dollop of yoghurt.


Berry Sauce

1/2 cup fresh or frozen berries of your choice | 1 tbsp rice malt syrup (or pure maple syrup or raw honey)

  1. Combine berries and syrup over low heat for approximately 15 minutes until soft and syrupy.

Please don't mistake these little hotcakes as sweet pancakes, because they're not, and in fact they would be lovely with a ribbon of smoked salmon curled on top with a dollop of creme fraiche and dill.  They're light, fluffy and mild in flavour with a lovely hint of lemon and a creamy texture from the ricotta.  It's the toppings you chose that will dictate sweet or savoury.

They also freeze really well and can be popped straight into the toaster when needed (perhaps smothered in butter??)  

Oh la la.