A break from tradition

A break from tradition

Sundays are the only day of the week that Nick and I spend the whole day together, and for as long as I can remember we’ve upheld the tradition of starting our day with breakfast out.

Last week we recently, and should I say finally, bought an outdoor table for two, so to take advantage of our new purchase we decided to have Sunday’s breakfast at home.

So whilst Nick was out getting the paper and coffee I cooked up a good old fashioned Sunday breakfast of goat’s cheese, herbed eggs (eggs, cream, chives, and parsley), pancetta, and tomatoes on ciabatta.

I’m not usually a savoury breakfast type of girl, often opting for muesli, pancakes, or bircher for my Sunday breakfast, but this time I decided to mix it up and was surprised when I enjoyed a savoury breakfast for a change.

The breakfast was surprisingly yum, the coffee was great, but the wind was not. 15 minutes in to the breaking of our tradition we headed inside as it was too windy to really enjoy the outdoors.

The rest of the day comprised of walking around the city, eating Boreks from the Queen Victoria Market, drinking milkshakes, and eating danishes.  A perfect Sunday.

So taking a break from tradition was fun, it was also great to eat my breakfast in my pyjamas. I’m definitely going to do this again.

Share to...Pin on PinterestShare on FacebookTweet about this on TwitterEmail this to someone

Chicken Tostadas

Love from Lisa Chicken Tostadas

Chicken Tostadas is a great recipe as it’s small, has tasty ingredients, and is Mexican, which I love to cook and eat.

Mexican is often my go to meal when I’m short of time. I tend to make beef or chicken burritos with salsa or sour cream. Nothing fancy like almond sour cream which this recipe has, which really appealed to me.

This recipe required a lot of slicing, dicing, and mixing but the end result was worth it.

They were crunchy and juicy at the same time, and were just the right size to classify them as a finger food. I can’t say anything bad about this recipe, it was easy to make and tasted great.

If you’d like to view recipes I’m thinking of cooking, or already have, then please visit my Finger food recipes Pinterest page.


400g chicken thigh fillets, thinly sliced

1 tablespoon smoked paprika

Zest of 1 lemon

1 tablespoon dried oregano

1/4 cup olive oil

Almond sour cream

1 cup sour cream

200g natural almonds, finely chopped

1 teaspoon smoked paprika

Juice of 1 lime, or to taste

Sea salt, to season


2 ripe avocados

1/2 cup coriander, roughly chopped plus extra to serve

1 tomato, chopped

1/2 red onion, finely diced

Juice of 1 lime, or to taste

Sea salt, to season


1 pkt corn tortillas

2 cups vegetable oil, for frying

Coriander, to garnish

Step 1

To marinate the chicken, combine chicken, smoked paprika, lemon zest, oil and oregano in a bowl, mix well to combine. Cover with cling wrap and stand in the fridge for up to 30 minutes.

Step 2

Meanwhile, make almond sour cream: Combine sour cream, chopped almonds, smoked paprika and lime juice in a mixing bowl, or blitz in a small food processor. Season with salt, adjust ingredients for flavour balance if needed.

Step 3

Meanwhile, make the guacamole: Combine avocados, coriander, tomato, onion, lime juice in a medium sized bowl and using a fork mash ingredients until you have achieved the consistency you like. Alternatively blitz in a food processor if you would like a very smooth consistency. Season with salt, a squeeze of lime juice and extra chopped coriander.

Step 4

To cook chicken, heat a teaspoon of vegetable oil in a large frying pan. When oil is hot, add the chicken and cook for about 5 minutes, or until chicken is cooked through.

Step 5

To make the tostadas, use a 15cm ring cutter or the base of a glass and cut out circles from the corn tortillas using a sharp knife. Place deep frying pan over high heat and add vegetable oil. When oil is hot add tortilla and fry on both sides until golden. Remove and drain on paper towels. Repeat with remaining tortilla rounds.

Step 6

To serve take a tostada, add a dollop of almond sour cream, a tablespoon of guacamole and then add a small amount of chicken. Garnish with coriander.

Share to...Pin on PinterestShare on FacebookTweet about this on TwitterEmail this to someone

Jam Fancies

Love from Lisa Edible Experiments Jam Fancies

For as long as I can remember I’ve wanted to get into baking.  Not just because I love sweet things (or savoury for that matter) but because of the way it can soothe a bad mood.

If you’d like to view other recipes I have in mind, or have already baked for this series please visit my baking recipes Pinterest page.

So here goes, here’s my attempt at making Jam Fancies.  The amount of biscuits you make with this recipe will depend on how large and thick you make them:


  • 125g softened butter
  • 1/2 cup caster sugar
  • 2 tsp vanilla extract
  • 1 whisked egg
  • 1 1/2 cups plain flour
  • 1/2 cup self raising flour
  • 1/2 cup strawberry jam
  • Icing sugar to dust

Step one

Preheat your oven to 160°C and line 2 trays with baking paper.

Place the butter, caster sugar, and vanilla extract in a large bowl and beat with an electric mixer until light and creamy. Once this is done add the egg and beat until well combined.

This was my KitchenAid “Madeleine’s” first ever job. I’ve had her for over two months and only just put her on.  And yes, my KitchenAid has a name. Madeleine was chosen as it means to create a memory (which is what cooking’s all about), it’s the name of a sponge biscuit (appropriate as she’ll mainly and hopefully help me make sweets) and it’s an actual human name.

Step two

Sift both flours over the mixture and stir well until combined.

Form the mixture into two 3cm thick round discs.  Enclose each disc in plastic wrap and place in the fridge for 30 minutes.

I think I may have gone wrong with my thickness here, as you can see these are quite thin.

Step three

Roll one disc between two sheets of baking paper until 4mm thick. Repeat with the second disc.

The recipe calls for a 6cm round fluted biscuit cutter to cut 16 rounds of dough.  I didn’t have one of these so used one of those discs you use when cooking eggs in the pan (not sure what they’re called).  This is why I only got 9 complete biscuits.

Step four

Place the cut discs onto the prepared trays.

Step five

Using a 1.5cm icing nozzle cut a small round from the centre of the discs.

Step six

Bake the discs for 15 – 20 minutes or until light golden and cooked through.  Once baked remove them from the oven and leave on the trays for 2 minutes.

After this 2 minutes transfer them to a wire rack to cool.

The feedback I got here from my boyfriend, the baking expert of course, was that they were too brown.  I left them in the oven for 18 minutes, so next time I’ll leave them in for less time and see if they then meet his approval.

Step seven

The discs have now become biscuits.  Place them on a flat surface.

Put the jam in a microwave safe bowl and heat on high for 20 seconds or until jam is warm. Spoon 2 tsp of jam onto each biscuit (or whatever amount looks good).

Dust with icing sugar and eat!

Overall I was kind of happy with this experiment.  They tasted good but were a little too thin. So next time I will make them thicker when rolling the dough.

I’m up for some feedback on what I could do better or what fillings I could put in my next attempt.  Please feel free to share any comments below.

Edible experiment round one down, what’s next? Stay tuned….


Share to...Pin on PinterestShare on FacebookTweet about this on TwitterEmail this to someone

A simple breakfast

Recently I decided to start making my own muesli as the store bought ones just weren’t doing it for me. Sure they tasted great, but they weren’t fulfilling.

So after much experimentation I have concocted what I think is the easiest breakfast to make, which also tastes great. It takes about 5 minutes to make and 20 minutes to bake.

The ingredients are:

  • 3 cups of rolled oats
  • ½ cup of honey or maple syrup
  • 1 tablespoon of olive oil
  • Mixed nuts and dried fruit

A simple breakfast ingredients

Step 1
Preheat oven to 180°C

Step 2
Line a baking tray with non-stick baking paper

Step 3
Spread oats evenly over the baking tray

Rolled oats

Step 4
Drizzle honey / maple syrup evenly over the rolled oats then repeat with olive oil

The Creative Canvass a simple breakfast

Step 5
Bake for 20 minutes stirring occasionally. Add the nuts and dried fruit in at the last five minutes

Just add nuts

There you have it super simple. You can add natural yoghurt, milk, fresh fruit or whatever else you feel like. Enjoy!

Share to...Pin on PinterestShare on FacebookTweet about this on TwitterEmail this to someone