December is finally here and that also means Christmas!
Even though we’re now in a larger home, I’ve still not bought a full size Christmas tree for the house. As lovely as it would be, it does take a while to set up for just the two of us so we’ve kept to our usual ‘Christmas corner’ and bought a small tree instead.
Red is my least favourite interior colour but there are two exceptions in the year where I let a little bit of it trickle into the house – Chinese New Year and Christmas. I’m surprisingly quite a traditionalist at Christmas and I love a bit of red when adding festive cheer around the home!
How have you decorated your home this year? What colours have you used?
I can’t believe how quickly another Christmas comes around – let the countdown to the holidays begin!
My dad recently came back from a trip to China – it’s the first time he’s there been since the 80s! In our recent dinner catch up, he showed me many photos and marvelled at how China has changed in the past twenty odd years.
As always, he brought back some souvenirs for me – a signature stone engraved with my Chinese name and zodiac as well as a traditional tea set from Wushi. It was a lovely gift from dad so this week, I thought it would be a nice to share a bit of my heritage with you.
We’ve been living together for three years now but I’ve never actually made pancakes for H. before - so I thought I’d put this to action and make some for breakfast this weekend.
After opening my fridge to realise that I pretty much didn’t have the essentials to make normal pancakes (i.e milk and eggs!), I was about to abort my breakfast plan. But in a lightbulb moment, I decided to make eggless soy milk pancakes which turned out to be quite a surprise!
This was a really easy recipe and although the pancakes didn’t rise as much as I had hoped (since I had to use plain flour) - they were still tasty, soft and a really healthy way to start the day.
I’ve included my recipe below – happy Australia Day weekend!
- 1 cup plain flour (use self-raising if you have it… it will make your pancakes rise more!)
- 1 tbs sugar
- ½ tbs salt
- ¾ cup soy milk
- ¼ cup soda water
- Margarine (to oil pan)
Preparation Time:15 mins // Cooking Time: 20 mins // Serves: 2
- Put all your dry ingredients into a bowl and mix until combined.
- Create a well in the middle of your dry ingredients and add in the soy milk and soda water. Mix together – a good pancake mix should be smooth but still have some lumps throughout!
- Place mix into the fridge for about 10 minutes – this will allow for the starch in the flour to react with the wet ingredients and for the soda water to aerate the mix.
- Once chilled, take the mix out of the fridge and set aside. Heat a medium sized pan on high heat and drop a teaspoon of margarine in to grease the pan.
- Using a small ladle, pour the pancake mix into the pan. Cook until both sides are golden brown and remove from heat.
- Set pancakes aside onto plate and serve – I dressed mine with mangoes and a drizzle of honey… delicious!