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  1. i love reading your blog :-) could you have a look at mine please as i sell beauty products thank you xoxo


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Popular posts from this blog

Chickpea Burgers

I am conscious of what I eat during the week and that variety is important so not to get bored and reach for the biscuit tin, time is also a big constraint on what goes on the menu. The last thing I want to do after a long day’s work is sweat over a hot stove for hours on end, so I am always looking for simple, quick and more importantly TASTY options to bring to the dining table.

1 can of chickpeas1 carrot2 shallots1 large egg 2 tbsp breadcrumbs Salt & pepperGround CuminCayenne PepperGrate the carrots and chop the shallots finely (or whizz in a food processor with the grater attachment), transfer to a pan with a little olive oil and sweat for a few minutes to sweeten the shallots slightly, set aside.

Drain and rinse the chickpeas and put them into a food processor with all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir in the carrot, shallots, egg, and breadcrumbs until evenly mixed.

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3-Tier Salted Caramel Chocolate Fudge Cake

It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!

(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…

Baked Cabbage & Speck Frittata

I must admit this is not my recipe, I was in desperate need of inspiration due to there being next to nothing in the fridge (a very sorry sight). So I turned to Google for help and typed in various combinations of the ingredients I had in the fridge and BINGO this fabulous one came up on La Cucina Italiana Magazine!!

(Serves Six) 
400g Speck, sliced thinly1/2 Large Savoy Cabbage, sliced thinly6 Eggs 50g Parmesan, grated150ml Milk Salt & PepperExtra Virgin Olive Oil
Preheat oven 200C

Roast the cabbage in a large non-stick baking tray for 10mins with a drizzle of olive oil, stirring occasionally.

Roughly chop 110g of speck and add to the cabbage and cook for a further 5mins.