For Mother’s Day in bed

serves 4



  • 1 cup white spelt flour
  • 2 tsp BP
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup smooth ricotta, plus extra 2 Tabs to serve
  • 1 (about 160g) zucchini, finely grated, squeezed of excess moisture
  • 90g salt-reduced smoked salmon, chopped
  • 1/4 cup chopped fresh chives
  • olive oil spray
  • 100g marinated roasted red capsicum, drained, diced
  • 1 tsp lemon juice
  • 7 cm heart-shaped cutter

1. Sift flour and baking powder into a large bowl. Add eggs, milk and ricotta and whisk until smooth. Stir in the zucchini, salmon and 2 tbs of chives. Season with pepper.

2. Spray a large non-stick frying pan with oil. Place over medium–high heat. Add 3 x ¼-cups of mixture and spread to an even thickness. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate and keep warm. Repeat to make a total of 12 pikelets, spraying pan with a little oil before each batch.

3. Meanwhile combine capsicum, remaining chives and lemon juice.

4. Using a 7cm-diameter heart-shaped cutter, carefully cut a heart from each pikelet. Serve pikelets with salsa and extra ricotta.



serves 4

4 pears – peeled, cored & quartered
1 Tab butter
1/2 tsp cinnamon
1 Tab br sugar
3/4 cup white wine

Heat pressure cooker, melt butter, add pears. Cook lightly for 2 mins.
Sprinkle with cinn & sugar and pour over the wine. Cover and bring to pressure.

When regulator starts a steady rocking motion, reduce heat. Cook 2mins.

Cool quickly and serve pears either warm or cold with the syrup. Garnish with whipped cream and a cinnamon stick.