Friday, May 25, 2012


I used my oblong baking dish lined with baking paper.

Oven at 150'C


5 eggs,
1-2 teaspoons Tuscan seasoning or other favourite seasoning
1.4 teaspoon salt
80 gm cream cheese


Your favourite pizza toppings
I used the following which made a very generous and tasty topping
1 jar of mild salsa
3 slices of diced bacon
200 gm grated cheddar cheese

To make the base you need two mixing bowls

Separate eggs

Add salt to egg whites and beat until stiff anf forming peaks

Add the cream cheese and seasoning to yolks and beat until smooth.

Gently fold yolk mixture into the egg whites until even. Take care not to over mix and deflate the air.

Spread evenly in baking dish and cook for about 20 minutes.

Remove from oven when centre is firm. Increase oven temperature to 200'C

Spread topping

Spread with salsa, bacon pieces and cheese in that order.

Place back into oven until happy with the colour. I finished mine by turning the grill on for a few minutes/ Altogether it took another 10 minutes.

Remove from oven and let cool for a few minutes.

I was able to lift mine out of the oven by holding the overhanging edges of paper.

Serves 4 generous servings. Serve on a plate with a fork.

Very Yummy. Very filling but also very 'morish'.

Next time try 3 eggs, less topping but expect it to only be 2 serves.

It's safe to play with this recipe and I might even try adding flaxseed flour and try for a firmer base.

Tuesday, May 15, 2012


You need a temperature controlled hot plate. I used our Breville Healthy Grill on the sandwich setting. The non stick surface needed no extra oil or butter.


5 eggs well beaten
250 gm carton of cream cheese Riccotta cheese would also work
1 tablespoon of cider vinegar or lemon juice
70 gm pkt of ground almonds
1 teaspoon of baking powder

Add cream cheese and cider vinegar  to eggs and beat until smooth.

Add ground almonds and baking powder. Mix well. I used my little hand-held electric beater or mix by hand.

Ladle spoonfuls onto hot griddle. Wait until bottom is coloured and nicely golden before turning to finish cooking.

I used an ordinary non-metal spatula to turn. I suggest a thin silicon spatular at least the width of the pikelets.

I did not add sugar and didn't find it needed. You could add dried fruit such as sultanas or dried blueberries.

We ate these plain. I can imagine them topped with a little berry jam and dab of whipped cream. Alternatively they would be equally at home as canapes topped with salmon and sour cream.

They are tender but firm up when cold.

I've been hungering for pancakes. This recipe works as smaller pikelets. It is too soft to successfully turn anything larger than a pikelet. 

I guess I ate nearly half the pikelets. I was hungry after not having breakfast. Now I am very full.

This is a simple list of ingredients open to experimenting with.