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Patz’s Pantry starts today!!

Those who know me will agree that this quote by Erma Bombeck sums me up quite nicely… “I am not a glutton – I am an explorer of food”

I don’t believe in dreaded detoxing nor do I believe in diets, they are both evil and bad for the soul; Food is a major pleasure in life and should be treated with the love and respect it deserves!
There’s not much fun to be had with the Maple Syrup Diet, Dukan, Atkins, Five:Two, the list is endless; I call these deprivation diets at their best! Fabulous when you lose a whole hunk of weight, extremely disappointing when the pounds and more creep back when returning to our usual way of eating . Fad diets just don't work to help us keep the weight we lose off long-term.

My secret… I have no secret,  it’s all about moderation, not skipping of meals, hydration, the very important five-a-day rule and GOOD FOOD – I hope you’ll agree it’s nowhere near to rocket science as we may like to think!

So why have a started this blog? I guess it all started when I joined Instagram, the majority of images posted were and still to this day are food inspired and many friends, family, colleagues and followers all had one comment in common “You should start a food blog!” so I guess the rest is history! Today Patz’s Pantry is born…

My Food Inspirations:
  • Culinary delights of Italy including regional dishes from I Sassi di Matera - my Fatherland
  • Hot Latino flavours from Colombia – my Motherland
  • Eccentric London, a pool of British & Worldwide fusions  – my Hometown

I hope the recipes I post from this day onwards will tantalize those taste buds and inspire those dinner party menus as they do me.

Now I just need to pick which recipe to post first…
Patz x

Seafood Feast @ Scapriciatello #Puglia #Salento


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Ingredients: (serves 4)
2 Large Baking Potatoes 2 tbsp Baby Capers 50g Vegetable/Sunflower Spread 
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130g wholemeal buckwheat flour
65g self raising flour / buckwheat flour
85g oats / gluten free oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of salt
6 tablespoons vegetable spread
35g coconut sugar
35g unrefined cane sugar
2 large eggs / egg replacer equivalent 
2 teaspoons pure vanilla extract
100ml almond milk
85g blackberries
85g blueberries 1 tbsp desiccated coconut

Preheat oven to 185C.

Line an 8 inch cake tin with greaseproof paper or margarine with a dusting of flour.

Soak the oats in water fo…

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(Serves 24-28 portions)

Sponge (by Peggy Porschen)
250g plain chocolate335ml milk570g soft light brown sugar210g butter, softened 4 large eggs365g plain flour1 tsp baking powder1 tsp bicarbonate of sodapinch of salt 15g cocoa powderSalted Carmel Buttercream (by Ren Behan)
250g butter, softened500g icing sugar3 tbsp. caramel sauceGanache
150ml double cream175g plain chocolate1 tbsp. caramel sauce
Preheat oven to 160C.

Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.

Sponge:Bring to the boil the milk w…