Cooked in a cake tin or large pie dish. Serves 8 slices.

Ingredients.
4 large fresh eggs break into a bowl and beat them with a fork.
3 large brown onions peeled and roughly sliced.
500g sweet potato or pumpkin. Peeled and chopped
100g fetta cheese crumbled
1 large sheet of frozen puff pastry thawed to soft for pie topping .
Tablespoon of olive oil and herbs to decorate- parsley or rosemary thyme or sage.
Sesame seeds for topping the pastry.

Method.
Preheat oven to 180-200C.
Heat oil in frying pan and cook onions for about 15 minutes until gold and smelling good. Add garlic if you like it
Cook sweet pot or pumpkin boil steam or microwave.
Combine the vegetables fetta and eggs add chopped herbs and fill up pie dish.
Place puff pastry sheet over top of pie dish and allow a bit to hang over. Paint it with a little milk or egg yolk and shake the sesame seeds over sheet then bake for 45 minutes.

Ingredients.
4 ripe soft bananas
2 cups of buttermilk or ordinary milk
300g  sifted self raising flour
200g fresh ricotta cheese, mashed up
3 eggs
30g soft butter
Teaspoon baking powder
Garnish with Maple syrup or caramel sauce
Handful of crushed or halved walnuts. 

Method.
Beat eggs and soft butter together then add a pinch of salt the milk and baking powder, mixing them well together. Now shake in the flour folding it into ingredients and stir the ricotta cheese into it.  Let it sit for one hour.  Heat the frying pan non stick if possible, spray or grease with a touch of oil or butter and when hot enough add 1/2 cup or 2 tablespoons of batter to pan. Cook until you can see bubbles forming up to the surface. Turn over carefully and cook other side until it looks set. 

Remove and keep warm on a tea towel or paper ready to serve.  

Warm the walnuts in a frying pan until you can smell them roasting but do not burn!  Toss over cooked pancakes add the cream etc and serve. (Cream, ice cream or yoghurt are all good. Serve separately if you are dieting.)