This week the P2P team went ‘blog shopping.’ We got pieces of fabric, plates, glasses, a table (which is our makeshift studio) and last but not the least, a dining table. Yes, it’s been three months since my husband and I moved into our new place and we got a dining table only now. I am so excited to show you guys all our simple yet pretty stuff in the coming weeks.
Our recent blog cooking session was a lot of fun. There’s nothing like a little family help and support. It makes the whole experience so entertaining and worthwhile. While my husband was juggling between studying for exams and photographing for the blog, the rest of the team helped in the kitchen and with the photography as well. The part we look forward to the most is eating what we cook. But I also love seeing how the food transitions into pictures. We decide together which fabric to use and how to plate the food and it all ends with a really beautiful photograph. We still have a lot to learn and a lot to improve on but I think we are doing really well for the start.
Now, I don’t want to bombard you guys with techniques (not that I know many) and long tedious recipes. So I try to make something that is easy, needs few ingredients which are easy to find and can be made by anyone. So this time round we are making a simple and sumptuous breakfast meal. Before I go into the details of the recipe I would like to give credit to my sister Diantha D’Costa for this recipe. She made the simple version of this for breakfast, so I decided to jazz things up a bit. I hope you guys enjoy eating this as much as we did.
- 4 eggs
- 3 ripe bananas
- ¼ teaspoon cinnamon
- ½ cup oats (I used flavored oats, Apple and Cinnamon)
- ⅓ cup chocolate chips
- ¼ cup milk (Optional)
- 1 cup frozen/fresh blueberries
- 2 Tablespoons honey
- ½ teaspoon Vanilla Essence
- Puree the bananas in a blender. Add milk if needed if you want a smooth lumpless puree.
- Transfer the puree into a bowl and combine the rest of the ingredients adding the chocolate chips in the end.
- Drop ¼ cup onto a hot, greased skillet. (I used the spray oil)
- Cook on each side until lightly brown on each side.
- Place the blueberries in a saucepan. Bring to a boil. Lower the heat and simmer for 3-4 minutes. Stir in the honey. Top your pancakes with a spoonful of blueberries.
- Top the whole thing up with some whipped cream if you want.