Corn fritters with salmon

I love a good corn fritter! Such a simple dish and it’s got my mouth watering right now. You can add any vegetable to a fritter really and it’ll taste so damn good. To spice them up I like to add chili and top with either Greek yoghurt and smoked salmon, or a tomato chutney! The salmon adds another element of flavour and the combination is perfect – although I may be bias…


  • 1 cup plain flour
  • ½ cup milk
  • 3 eggs
  • 1 tsp salt
  • 1 can corn, drained
  • 4 shallots, chopped finely
  • 1 zucchini, grated
  • 1 carrot, grated
  • basil, torn finely
  • 2 tsp chilli
  • olive oil, for frying
  • salt and pepper
  • natural yoghurt, smoked salmon, dill and lemon to serve

Serves 3


Combine the flour, milk, eggs and salt in a large mixing bowl and whisk until smooth. Add the vegetables and mix with a wooden spoon until combined.

To cook the fritters, grease a non-stick frypan with olive oil over medium heat. Ladle the fritter mixture into the pan, spreading the ingredients out and cook until both sides are a deep golden with crispy edges.

Keep the cooked fritters in the oven to stay hot then serve with yoghurt, salmon, dill and lemon. One word – YUM!

Alternatively if vegetarian serve with a sweet tomato chutney –

Happy cooking, love Jem x


Lemon and coconut slice

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Lemon slice always screams spring to me – a no bake dessert with fruit, what could be yummier on a sunny spring day? I love this recipe, it’s simple to make, the flavour of the coconut balances the lemon; and it is simply a winner as a dessert or cheeky snack. Coconut to me works with any recipe, the texture adds another element to every dish. I didn’t crush the biscuits for the base finely, as I like that bumpy feel you get when you crunch into it. This slice won’t keep long in the fridge, especially if you’re in a family of four or more…


  • 1/2 cup condensed milk
  • 125g butter
  • 250g milk arrowroot/sweet biscuits
  • 1 tsp grated lemon rind
  • 1 cup shredded coconut


  • 1 1/2 cups icing sugar
  • 3 tbl lemon juice
  • 15g butter
  • handful of coconut, to sprinkle on top


Place condensed milk and butter in a small saucepan. Stir over low heat until butter is melted and mixture has combined.

Crush biscuits and place in a large bowl. (I crush by placing the biscuits in a plastic bag). Then add lemon rind and coconut. Mix through with a wooden spoon. Add the warm milk and butter to the biscuit crumb mixture. Combine until a sticky and consistent.

Press mixture in a greased tin or a baking dish with baking paper. Refrigerate for about an hour or until hard.

For the icing combine sifted icing sugar, lemon juice, and soft butter in a bowl. Mix well until smooth. Spread over chilled biscuit base and sprinkle with coconut. Refrigerate until icing is set.

Cut a generous slice and dig in!

Happy cooking, love Jem x

Apple and lemon infused iced tea

iced tea

I don’t know about you but I absolutely adore homemade iced tea – especially on a day like today! How beautiful is Sydney at the moment, it already feels like summer time! This recipe is easy and simply delicious. Make sure you wait for the tea to brew and cool completely before adding the other ingredients.. This is a great iced tea for parties, bbq’s and even a refreshing drink after work!


  • 5 cups early grey tea, brewed and chilled
  • 2 1/2 cups apple juice
  • 1/4 apple, cut into wedges
  • 1/2 lemon, cut into weges
  • mint

Serves 8


Pour the apple juice and earl grey tea into a large jug, then squeeze 1/4 lemon into the jug and stir.

Add the apples and the remaining lemon to the jug to infuse.

Pour into glasses and serve on ice with a sprig of mint.

Happy drinking, love Jem x

Buttermilk pancakes


Who doesn’t love waking up on a Sunday to a batch of hot, freshly made pancakes? I know I do! Pancakes are a huge weakness of mine – pancakes with bacon, maple syrup and ice-cream is pretty much the best meal ever invented (I did mention I have a sweet tooth right?) but nothing beats pancakes with a good ol’ squeeze of lemon and brown sugar. I’ve been playing around with pancake batters lately – I find using buttermilk adds a whole new depth and creamy flavour which I love! I woke up on the weekend to find we had no eggs in the fridge (this upset me quite me a lot) I’d never made pancakes without them, but was determined on getting my sweet fix so I attempted the impossible. The trick is to add more liquid to the mixture, so in this case buttermilk. Guess what? They were delicious!


  • 1 cup plain flour, sifted
  • 1 tsp baking soda, sifted
  • 3 heaped tsp brown sugar
  • 1 1/8 cups buttermilk
  • 2 tbl butter, soft
  • lemon wedges and brown sugar to serve

Makes 15 small pancakes


Mix the flour, baking soda and sugar together in a bowl. Add the buttermilk, and butter then stir together lightly. The batter should look quite thick and spongy.

Drop about 3 heaped tablespoons of the batter onto a low-medium heated and greased pan. Cook until lightly-browned on each side, 1 to 2 minutes per side. (You can probably fit about three pancakes in the pan each time). Repeat the cooking process and keep pancakes warm in the oven on a low heat.

Serve with lemon and brown sugar, and enjoy your lovely delicious start to the day!

Happy cooking, love Jem x

Cinnamon biscuits with lemon icing

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I’ve been getting into the Christmas spirit the last couple of days… I absoloutly adore baking around this time of year, and I love the joy of giving and recieving homemade delicious treats. My favourite little biscuit recipe is divine – so easy to make, you would more than likely have the ingredients in your pantry, and they taste so damn good! Although I love rich cookies, I can’t go past a cinnamon biccy –beware though you can’t stop after one… You can spice these simple biscuits up with icing, I personally love a lemon one as the spice of the cinnamon complements the sour zestyness of the lemon.


  • 2 1/5 cup plain flour, sifted
  • 1 tsp baking powder, sifted
  • 1 tbl cinnamon, sifted
  • 1/2 cup brown sugar
  • 1/3 cup butter, soft and chopped into small sqaures
  • 1 egg, whisked
  • 3 1/2 tbl golden syrup (alternatively honey)


  • 1/2 cup icing sugar
  • 1 tbl lemon zest, finely grated
  • squeeze lemon juice

Makes about 25 biscuits


Place the flour, baking powder and cinnamon into a large mixing bowl and then stir in the sugar.

Add the butter and rub together in the flour mixture with your fingertips until the mixture looks like bread crumbs.

Place the egg and golden syrup into a jug and mix until smooth.

Make a well in the middle of the flour mixture and slowly pour the egg in. Mix everything together until well combined and it is turned into a big ball of dough. (You may need to add some more liquid to the recipe depeding on the size of the egg – if it’s too floury add another ½ egg).

Wrap the dough in cling wrap or plastic and place in the fridge for 30 minutes (which will make it easier to roll out).

Set the oven to 170c just after you’ve placed the dough in the fridge so it has time to heat up.

To make the icing mix the ingredients together in a bowl, and add 2 tbl hot water (the consistency should be a little runnier then a cake frosting).

Use a board or benchtop and dust with flour. Using a rolling pin roll dough to about half a centremetre. Use cutters (in my case star ones) to create decorative shapes. Line two baking trays with baking paper and evenly place the dough shapes onto the trays.

Place the trays into the oven and bake for roughly 15-20 minutes or until golden brown.

Once cooked leave to cool on a wire rack before spreading lemon icing.

Keep these yummy treats in an airtight container in the cupboard. Great for a treat in school lunches or a dessert after dinner!

Happy baking, love Jem x