Month: May 2013

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Inspiring Mums: Melinda Dunlop

Setting effective goals starts with identifying what you want and what’s important to you, advises copywriter and online marketing consultant, Melinda Dunlop. Establish these foundations and you’ll be well on your way to success. Melinda chats about her journey to launch two online businesses this year, whilst sharing some of her advice on setting goals…


 1. Tell us your story:

I’m a mum of 2 (single mum) and I have recently accomplished two major goals. I have created 2 new online businesses and I’m in the process of building a 3rd. My first business relates to my own freelancing services as a copywriter and online marketing consultant, and the second business offers resume writing. I wrote the content, built the websites and created both businesses from scratch in a matter of three months this year (I owned an online virtual assistant business before, but closed it down at the end of 2011).
I’m well on my way to achieving what I set out to achieve this year and I couldn’t be happier!

2. How did you identify the goals you wanted to achieve?

Last year, I was working in a part time role which I really enjoyed, but I couldn’t shake the feeling that I wanted more. I had the desire to work for myself in my own business, but I knew that if I was to run a business again, it had to be structured very differently than the one I ran before. I also knew that I would have to be 100% committed to making it work, as there is no back up option! Before taking any action, I spent time working on my own personal development to become clear on what I wanted in my life and in my career, because I had to be certain that running a business was really what I wanted. So, I did lots of brainstorming, planning and ‘thinking’ to gain absolute clarity on what I wanted and why I wanted it. This is where the passion and excitement comes from!  Once I started to explore the possibilities, it wasn’t a matter of ‘if’ it was a matter of ‘when’ I was going to get started.

3. How did you work towards achieving your goal – did you have a plan and a deadline to achieve your goals?

After becoming clear on what I wanted, I set about planning & goal setting. I can’t say it was very ‘structured’ and I had so many ‘lists’ at times I felt completely overwhelmed. I just gave myself time and removed some distractions from my life and just kept going. I had a deadline to have two websites and businesses up and running by June this year. In around February, it came to the point where I thought ‘right, enough with the planning! If this is going to happen, then it’s time to take action” and just I started building the websites. I kept working through my action lists and I’ve put together a 12 month plan for growth. I have only just launched both websites, and I’m focused on building up the social media profiles and basic marketing at the moment.

4. What was the biggest challenge you encountered along the way?

Obviously as a single mum, time is a challenge for me! Trying to fit in my work schedule around school, preschool, weekends, swimming, sickness and dealing with the unexpected means that some weeks are a real rollercoaster ride! I wouldn’t change a thing though, I feel as though my work life balance is pretty good, as I make sure I do take time out for myself when I’m feeling stressed out. Trying to work at 11pm at night is not a good use of my time – a good night’s sleep is way more important so I don’t work crazy hours. My sons are 4 and 6, so with my youngest going to school next year, there will be another adjustment to the daily routine. This is my year to lay the foundations, get the websites up and running and build a solid platform for growth next year.

5. What inspires you and keeps you going when you encounter obstacles?

I feel inspired because I know this is just the beginning. I have the freedom right now to explore, and play and really test out what works and doesn’t work in terms of the services I offer and how I promote the businesses. Because I have such clarity on why I am going down this road, that keeps me feeling motivated & energised. My plan going forward is to reinvest back into the businesses and have a complete brand overhaul and ‘re-launch’ next year, so that goal keeps me focussed on what I need to do now in order to get there.

6. What advice do you have for anyone wanting to achieve a goal?

My advice is to just get started. Have fun, explore different things and test out different approaches. When you find something that works, stick to it! Be clear on what you want and why you want it. Keep working through the emotions that are likely to come up, such as “what if it doesn’t work, what if I fail, I’m not good enough to do this, my friends will judge me” – these emotions are all based on fear. Sometimes you have to work on your own personal development to bust through those issues and actually explore what is holding you back. Set yourself achievable and realistic goals and check in on your progress regularly. Celebrate your achievements and don’t be afraid to toot your own horn occasionally! Tell your friends and family what you are working on, and they’ll naturally be proud of you and they’ll help to spread the word in those early days. Make a commitment to yourself to take action, every day towards your goals.

7. What are the next goals you hope to achieve?

My next big goal for this year (aside from launching business number 3) is to work on my health and fitness. I have just signed up with a new life coach and I’m very excited about the coaching program I’m about to go through. I’m pretty certain I will look back on 2013 as my best year yet.

Check out Melinda’s websites: www.melindadunlop.com.au and www.getmehired.com.au

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Mother’s Day Recipes: Honey and Date Scones

Most mums wouldn’t turn down a homemade scone, and this recipe couldn’t be simpler. I also love the addition of honey and dates for a natural sweetness, as well as lemon rind for freshness.  

 

Honey and Date Scones – perfect for a Mother’s Day afternoon tea


Preparation time: 10 minutes

Cooking time: 12 minutes
Makes: 15
 
Ingredients:
  • 3 cups self-raising flour
  • ¼ teaspoon salt
  • 50g chilled butter, cubed
  • ¾ cup chopped dates
  • 1 cup milk, plus extra for brushing
  • 2 tablespoons Capilano Honey
  • 1 teaspoon finely grated lemon rind
  • to serve
  • Butter & Capilano Honey

Method:
1. Preheat oven to 220 degrees C. Grease a baking tray and lightly dust with flour.
 
2. Sift flour and salt into a bowl. Rub butter into flour using fingertips until the mixture resembles fine breadcrumbs. Stir in dates. Make a well in the centre.
 
3. Whisk milk, honey and lemon rind together in a separate bowl. Pour onto the flour mixture and mix with a butter knife until combined, adding a little more milk, if necessary, to form a soft dough. Gather the dough together with your hands (the less you work the dough, the better).
 
4. Place dough on a lightly floured board and gently pat down until about 2.5cm thick. Use a floured 4.5 cm cutter to cut out as many rounds from the dough as possible. Place on prepared tray. Gather scraps together and knead lightly. Repeat to form more scones. Lightly brush tops of scones with milk.
 
5. Bake 10 -12 minutes or until golden. Place onto a wire rack. Serve with butter and Capilano honey.
 
Tips:
  • Lightly flour the board.  Too much extra flour will result in a dense scone.
  • Press cutter straight down into dough and do not twist.
  • Scones cooled on a wire rack will have a crisp crust. If you prefer a softer crust, cover the scones with a tea towel.   

About Capilano: In 2013, Capilano Honey celebrates their 60th Anniversary with a product which still remains as 100% Australian owned and grown as it was 60 years ago. Capilano honey showcases some of the amazing native floral varieties sourced from their network of approximately 500 Australian beekeepers, promoting a real ‘Hive to Home’ experience.

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Mother’s Day Recipes: New Atkins Raspberry and Ricotta Pancakes

The Atkins Diet has recently had a make-over and been further improved by experts (read more at the end of this post). The good news? There are now even more nutritious options, like these Raspberry and Ricotta Pancakes that are not only tasty, but still tick all the Atkins Diet boxes – WIN!


Serves 4
Carbohydrates per serve: 3.4 grams

Ingredients:

  • 3 tbsp soy flour
  • 3 large eggs
  • 1/3 cup heavy whipping cream
  • 1½ tbsp butter
  • 2/3 cup whole ricotta cheese
  • ¼ cup sugar free raspberry jam
  • ½ cup fresh raspberries
  • 2 tsp sweetener


Method:
1. Whisk together eggs, soy flour and salt, once smooth gradually whisk in cream. Leave to stand for 5 minutes.

2. In a separate bowl mix together ricotta, fruit spread and sugar substitute.

3. Melt a small portion of butter in a fry pan over medium heat. Pour around 2 tbsp of batter into pan tilt to coat the coat bottom. Cook until puffed and golden on bottom, turn over and cook until bottom starts to brown. Transfer to a plate.

4. Repeat with remaining butter and batter.

5. Spread pancakes with ricotta mixture, roll, garnish with fresh raspberries and serve.

About the Atkins Diet: The original Atkins diet has been reformulated and relaunched as the NEW Atkins Nutritional Approach – a scientifically-based method to safely and effectively lose and manage weight, supported by more than 80 peer-reviewed studies worldwide. The refreshed approach has been developed in conjunction with the Atkins International Science Advisory Board (SAB) – comprising experts in the fields of nutrition, metabolism, physiology and food science – to create a program which trains the body to burn fat rather than carbohydrates by eating a diverse range of nutrient-rich foods including lean protein, fibrous vegetables, fruits, natural fats, whole grains and legumes. Check out www.atkins.com for more info.

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What to write in a Mother’s Day card

What’s the perfect message to write in a Mother’s Day card? Do you go all mushy and sentimental, or do you opt for the light-hearted humorous approach?

Stationer extraordinaire, Kirstin Crothers from Cards and Gift Wrap advises “to avoid the mawkish cards. It’s too easy to dribble into the ridiculous with a gushy sentimental card – then you look insincere. There’s nothing wrong with a simple “Happy Mother’s Day”. But my personal favourite is “Clearly, you are the most perfect Mum ever! How else could I have turned out so wonderful? Happy Mother’s Day, Mum.”


Kirstin has shared some of her other favourite Mother’s Day messages below, which will hopefully give you some inspiration this Mother’s Day…

A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie.
– Tenneva Jorda

A suburban mother’s role is to deliver children obstetrically once, and by car for ever after.
– Peter De Vries

Any mother could perform the jobs of several air-traffic controllers with ease.
– Lisa Alther

I want my children to have all the things I couldn’t afford. Then I want to move in with them.
– Phyllis Diller

Mothers are fonder than fathers of their children because they are more certain they are their own.
– Aristotle

Mothers of teenagers know why animals eat their young.
It kills you to see them grow up. But I guess it would kill you quicker if they didn’t.
– Barbara Kingsolver, Animal Dreams

On Mother’s Day I have written a poem for you. In the interest of poetic economy and truth, I have succeeded in concentrating my deepest feelings and beliefs into two perfectly crafted lines: You’re my mother, I would have no other!
– Forest Houtenschil

Children are a great comfort in your old age – and they help you reach it faster, too.
– Lionel Kauffman


It is never easy being a mother. If it were easy, fathers would do it.
Insanity is hereditary; you get it from your children.
– Sam Levenson

 Sing out loud in the car even, or especially, if it embarrasses your children.
– Marilyn Penland

Never raise your hand to your kids. It leaves your groin unprotected.
– Red Buttons



Setting a good example for your children takes all the fun out of middle age.
– William Feather, The Business of Life, 1949

 “If evolution really works, how come Mothers only have two hands?”
-Milton Berle

“When I was a boy, my mother wore a mood ring. When she was in a good mood it turned blue. In a bad mood, it left a big red mark on my forehead.”
-Jeff Shaw



“Mother Nature, in her infinite wisdom, has instilled within each of us a powerful biological instinct to reproduce; this is her way of assuring that the human race, come what may, will never have any disposable income.”
-Dave Barry

 If your kids are giving you a headache, follow the directions on the aspirin bottle, especially the part that says ‘keep away from children’
-Susan Savannah

 

Kirstin Crothers from Cards and Gift Wrap

 

About: Kirstin Crothers is a mother of three living in Sydney. In her alleged ‘spare time’ she runs a business selling gorgeous stationery. Check out Kirsten’s beautiful range here.
You can also connect with Kirsten via Facebook.  

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Mother’s Day Recipes: Mum’s Cheese Tart

What is your favourite meal that your remember from your childhood? David Bitton, from Bitton Gourmet fondly remembers the cheese tart his mum used to make, and has kindly shared the recipe with us: “This tart was our childhood version of macaroni cheese! Mum made this tart regularly, serving it straight from the oven, accompanied by a green salad. The shortcrust pastry was always freshly made and melted in the mouth. The cheese filling is light and fluffy. A simple meal that sums up the essence of classic French cookery.”


Serves 4

Ingredients
• 1 sheet of good quality shortcrust pastry (such as Carême) rolled out to fit a 22cm/23cm flan tin
• 100 g washed rind cheese, cut into thin slices
• 100 g goat’s cheese, cut into thin slices
• 50 g blue cheese, cut into slices
• 80 g cheddar cheese or gruyère cheese, grated
• 2 eggs
• 2 egg yolks
• 200 ml crème fraiche
• 150 ml pouring cream
• Pinch of freshly grated nutmeg
• Sea salt and white pepper, to season

Method
1. Preheat oven to 200°C (390°F).

2. Place the pastry into the greased flan tin, press gently into the corners and trim.

3. Cover the base of the tart with the cheese slices, layering it evenly.

4. In a bowl, whisk the eggs, egg yolks, crème fraiche and pouring cream together. Add nutmeg and season with salt and white pepper. Pour this over the cheese-covered pastry base.

5. Sprinkle the grated cheddar or gruyère over the top and bake in the oven for 30 minutes.
 Serve warm with a green salad and a glass of chilled white wine.


Tip: “The ingredients must be of the best quality. A good quality bought pastry can be used if you don’t have time to make your own,” says David.


David Bitton is the Owner and Managing Director of Bitton Café & Bistro, product range and the recently launched Bitton Consulting. A French born and trained chef, his career has spanned over 25 years in fine dining establishments around the world. David, together with his wife Sohani, founded Bitton 11 years ago. Since then the business has grown exponentially, to now employing over 30 staff and serving more than 2000 customers a week. The product range and David’s first cookbook draw on influences from his own training, his Moroccan and Turkish heritage and Sohani’s South African Indian background.

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Mother’s Day Recipes: Melting Moments

Melting Moments are aptly named because the way they’re supposed to ‘melt in your mouth’ as soon as you take a bite. These buttery biscuits are so light that they’re the perfect accompaniment to a cup of tea for morning or afternoon tea. But be warned – they are irresistibly moreish – especially with this delicious orange buttercream filling!

 


Preparation time: 40 minutesBaking time: 16-18 minutes
Makes: about 18

Ingredients

  • 250g butter, cubed, softened
  • 110g (2/3 cup) icing sugar
  • 1 and 1/2 teaspoons natural vanilla essence or extract
  • 250g (12/3 cups) plain flour
  • 60g (1/2 cup) cornflour

 

Orange buttercream filling

  • 60g butter, softened
  • 1 orange, zest finely grated
  • 125g (1 cup) icing sugar, sifted

Method:

1. Use an electric mixer on medium to beat the butter, icing sugar and vanilla until pale and creamy, scraping down the side of the bowl when necessary.

2. Sift the flour and cornflour together over the butter mixture. Mix on low speed (or use your hands to mix) until just combined and a soft dough forms.
 

3. Use lightly floured hands to roll heaped teaspoonfuls of the mixture into balls and place on the lined trays, about 5cm apart (you should have about 36 balls). Dip a fork in flour and use it to flatten the balls to about 1cm thick and 4cm in diameter.

 

4. Bake in preheated oven for 16-18 minutes, swapping the trays after 8 minutes, or until the biscuits are a pale golden colour. Remove from the oven and cool on the trays.

 
5. While the biscuits are cooling, make the orange buttercream filling. Put the butter and orange zest in a small mixing bowl and use an electric mixer to beat on medium speed until pale and creamy. Add the icing sugar and beat on low speed, scraping down the side of the
bowl when necessary, until well combined and smooth.
 
6. To join the biscuits, spread a little buttercream on the base of a cooled biscuit and sandwich with another biscuit. Repeat with the remaining biscuits and filling.
 
Tip:
These biscuits will keep in an airtight jar or container in a cool place (not the fridge) for up to 4 days.

About BakeClub: The founder of BakeClub, Anneka Manning has formal training as a home economist, as well as over 23 years’ experience in food media as an author, publisher, food editor, food consultant and cooking teacher. BakeClub aims to bring real baking into the home and make it easy, fun, inspiring and, above all, relevant to peoples’ lives. Keep an eye out for Anneka’s soon-to-be-released book, BAKE, EAT, LOVE – Learn to Bake in 3 Simple Steps”. For baking inspiration, check out www.bakeclub.com.au and BakeClub’s Facebook page.

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Mother’s Day Recipes: Franco-Australian Bread and Butter Pudding

Never cooked with Wattleseed or Riberry (or even tasted them) before? Then read on for a cracking recipe where these two Aussie ingredients give a classic dessert a modern twist…

Wattleseed has a unique coffee/chocolate and hazelnut flavor

  

Ingredients

  • 500ml milk
  • 500ml double cream
  • 1 brioche loaf
  • 20g butter
  • 200g sugar
  • 6 eggs, separated
  • 100g Riberry confit (also known as the small leaved lillipilli, the small pink fruits taste like cinnamon and cloves)
  • 60g Wattleseed (naturally derived from select species of wattle seeds that imparts unique coffee, chocolate and hazelnut flavours)
  • 60g walnuts, chopped

Riberries taste like cinnamon and cloves



Method
1. Slice the brioche and cut the slices diagonally

2. Butter each slice and use the remaining butter to grease an oven-proof dish

3. Begin placing the brioche slices into the dish scattering riberry fruits (reserve the syrup from the confit) and walnut pieces between the slices

4. In a saucepan, combine the double cream, milk and Wattleseed and bring to the boil. Alternatively, this can be done in a microwave in a suitable container.

5. In a bowl cream the egg yolks and sugar together until white

6. Gradually add the hot milk and cream mixture into the egg mix, stirring well

7. Whip the egg whites to firm peaks and fold into the custard just prepared.

8. Pour this mix into the oven dish with the prepared brioche

9. In a deep tray, lay some folded newspaper on the base and place the oven dish on it. Fill the tray with hot water half way up the sides of the dish and cover the whole tray with foil. Make sure the foil does not touch the top of the pudding as it must stand proud of the food. (See more on the hazards of foil here)

10. Cook in an oven at 160 degrees Celsius for 25 minutes, remove the foil and continue cooking for another 20 minutes or until done. The custard should be set and the bread be just browned.

11. When cooked, remove the dish from the tray and allow to cool on the bench

12. Drizzle or brush Riberry syrup over the top of the pudding and serve as it is or with ice cream.

Above: Vic Cherikoff (right) with Benjamin Christie (left) on the set of Dining Downunder

Chef Vic Cherikoff has kindly shared this recipe with us. Vic is passionate about Australian wild foods and invented Wattleseed as a flavouring (among other inventions/developments). For more recipes and videos using wild foods, check out www.dining-downunder.com

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Mother’s Day Recipes: Smoked Salmon and Scrambled Egg Parcel

You can’t go past eggs for a filling, nutritious breakfast. The beauty of this Smoked Salmon and Scrambled Egg Parcel is that it’s quick (15 mins from start to finish) and simple (only a few key ingredients required). The hero of this dish are the high quality fresh ingredients – eggs and smoked salmon.
  

“The Smoked Salmon and Scrambled Egg Parcel recipe is a special alternative to scrambled eggs and is the perfect way to show mum you care. With the Heart Foundation recommending all Australians enjoy up to six eggs a week ͥas part of a healthy, balanced diet, this recipe features the versatile protein, which also contains 11 essential vitamins and minerals,” says  Sharon Natoli, APD, Director of Food & Nutrition Australia and member of the Egg Nutrition Council (ENC).

 

TIP: Serve with wilted spinach for breakfast or with a fresh garden salad for lunch

 

Serves 4
Preparation time: 5 minutes, cooking time: 10 minutes
 

Ingredients:

  • 4 eggs
  • 1.5 tbsp reduced-fat cream
  • 2 – 4 large smoked salmon slices
  • 1 lemon wedge
  • 4 sprigs dill, chopped – keep some whole for garnish
  • 4 slices wholegrain bread, toasted
  • Pepper to taste


Method:
1. Line two large ramekins with plastic wrap, squeeze a little lemon juice on top and place the smoked salmon into the ramekins, covering the base whilst leaving enough salmon hanging over the edges. Sprinkle with chopped chives.
2. Whisk the eggs, cream and seasoning together in a bowl.
3. Heat a non-stick frying pan and cook the eggs over low heat, stirring regularly until cooked to your liking.
4. Place eggs into the ramekins and fold smoked salmon over the edges to make a parcel.
5. Turn parcels on to plates, remove the plastic wrap and garnish with sprigs of dill. Serve with hot toast.

When served with spinach or a salad, a serving of Smoked Salmon and Scrambled Egg Parcel offers the following nutritional value:
25% RDI* for folate
18% RDI for iron
24% RDI for Vitamin A
*Recommended Dietary Intake

This recipe was kindly shared with us by the team at the Australian Egg Industry. eggs.org.au is their consumer site – check it out for more info on eggs, recipes, nutrition or frequently asked questions.

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Inspiring Mums: Natrice Grosvenor, MiniMoh’s Online Marketplace

There are some super-cool mums out there, achieving some pretty amazing things. Whilst Mother’s Day is a great opportunity for families to recognise the wonderful things that mums do at home and for their families, we thought we’d dedicate some time to recognising some of the personal and professional goals women are achieving. We hope you enjoy our following interview with Natrice Grosvenor – the first in our Inspiring Mums series.

I have first-hand experience of the challenges that new online businesses face when they first launch. Being a ‘small drop’ in the big World Wide Web ‘ocean’ is quite daunting (I think there are around 630 million websites in existence at the moment). Natrice Grosvenor, founder of MiniMoh’s also recognized this challenge, and addressed it by creating her online marketplace for brands retailing products for babies, children and women. This is her story…

1. Tell us your story:

MiniMoh’s is Australia’s Awarded Online Marketplace for babies, children and women. Discover. Connect. Shop. We have some funky, fun, gorgeous and unique products showcased, come and see for yourself, we know you’ll fall in love with something.

2. How did you identify the goals you wanted to achieve?
When I became a mum I needed to find a balance between work and family. The business was born out of a gap in the market and developed from there. The business has allowed me to achieve my most important goal of quality family time. The business has only been live for 6 months and in that time we are constantly surprised with the support from the community we have developed. The business model also supports other self-employed men and women by offering them a risk-free platform to grow their brand and business.

3. How did you work towards achieving your goal – did you have a plan and a deadline to achieve your goals?
I have a marketing background and was very detailed in the research and development process for our business model. We wanted to ensure that we planned appropriately rather than learn expensive mistakes along the way. We had a deadline we wanted to achieve and stuck to it. I think if you don’t put time frames on things, there will always be something that comes up to push your deadline back.


4. What was the biggest challenge you encountered along the way?

Getting our name out there. As a start-up we had very limited funds in our marketing and advertising budget. We spent a lot of time in forums, social media and networking events trying to gain momentum. Constant change in the SEO world is another challenge. The game is constantly moving and changing, we need to keep on top of it and move with the times.

Wooden Cupcake and Icecream Set from redberrykids on MiniMoh’s Online Marketplace

5. What inspires you and keeps you going when you encounter obstacles?

The businesses that we showcase – there are some amazing, talented entrepreneurs around Australia with some very innovative products. We are constantly inspired by the small wins and their appreciation when we help them achieve their goals.

 
6. What advice do you have for anyone wanting to achieve a goal?

Success is not based on luck. Wins take time and a lot of hard work. There is no such thing as instant success. It takes time to build trust, awareness and belief in your business and products. If you make mistakes along the way, learn from them, don’t give up.


 7. What are the next goals you hope to achieve?

We have just launched a magazine as an extension to the marketplace and look forward to inspiring other businesses to join our community. I have been nominated as a finalist in the ‘Practical Parenting’ Mumpreneur and hope to win this – drawn September 2013. We also hope to start a sponsorship program to help kick-start a small business entrepreneur and give them the leadership and mentoring to become a success.

Check out MiniMoh’s Online Marketplace: www.minimohs.com.au or catch up with them on Facebook: www.facebook.com/minimohs

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Mother’s Day Recipes: Honey and Ricotta Pancakes

This Sunday will be my first Mother’s Day, and I’m hoping the day will start with breakfast in bed. With a bit of help from some friends, I’ve compiled a collection of recipes of tasty treats I’d love to indulge in on Mother’s Day. The first is a beautiful breakfast pancake recipe using delicious Capilano honey and ricotta – enjoy!


Honey and Ricotta Pancakes, with blueberries and Honey Lemon Butter Sauce – delicious!

Ingredients:

  • 375g low-fat smooth ricotta
  • 2 tablespoons of Capilano honey
  • 3/4 cup low-fat milk
  • 4 eggs, separated
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • Cooking oil spray
  • 1 cup fresh or frozen blueberries
  • Grilled bacon, to serve
  • Honey Lemon Butter Sauce, to serve

 

 

Method:
1. Place ricotta, Capilano honey, milk and egg yolks in a mixing bowl. Whisk to combine. Sift together flour, baking powder and a pinch salt. Stir through the cheese mixture until smooth. Beat egg whites to stiff peaks, using an electric mixer. Lightly fold through batter.

2. Preheat oven to 100°C. Place a large, non-stick frying pan over moderate heat. Lightly spray with oil. Drop 2 tablespoons of batter at a time in pan. Cook for 1 minute. Dot with a few berries. Flip over. Cook until cooked through and golden.

3. Stack hotcakes as they cook on a tray in warmed oven. Serve with bacon and Honey Lemon Butter sauce.

Honey and Lemon Butter Sauce is a beautiful accompaniment with these pancakes, as well as other desserts

Honey Lemon Butter Sauce

Ingredients:

  • 3/4 cup Capilano honey
  • 1/4 lemon juice
  • 1-2 tablespoons butter


Method:
1. Place all the ingredients in a small saucepan.
2. Stir over moderate heat until butter melts.
3. Simmer for 1 minute and serve warm.

 

Tips:
  • To save time at breakfast, make batter the night before. Store covered in the fridge.
  • I use honey as a sweetener on so many things. Instead of using brown sugar on your porridge this winter, for a healthier option, try a dollop of honey – it works perfectly with creamy porridge.
  • The Honey Lemon Butter Sauce also works brilliantly with desserts such as bread-&-butter custard and gingerbread.
About Capilano: In 2013, Capilano Honey celebrates their 60th Anniversary with a product which still remains as 100% Australian owned and grown as it was 60 years ago. Capilano honey showcases some of the amazing native floral varieties sourced from their network of approximately 500 Australian beekeepers, promoting a real ‘Hive to Home’ experience.