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Breakfast for Astronauts

Serves 4


  • 4 eggs
  • 2 tbsp milk
  • 1 tbsp butter
  • Bread, sliced
  • Slices of cheese
  • Salt and pepper
  • Cookie cutters, spaceship and circles of different sizes (optional)
breakfast for astronauts


Use the spaceship cookie cutter to press into two bread slices or carefully shape a spaceship with a knife. Using the same method, create the moon and the spaceship’s windows with cheese. With the leftover cheese, place between the spaceship bread slices and toast in a sandwich press. Continue this step for multiple spaceships. 

Whisk the eggs, milk and salt and pepper together. Melt the butter in a fry pan over medium heat. Add egg mixture and wait 5 seconds. With a rubber spatula, slowly in large strokes move back and forth and around the edges. Gently fold the eggs over until there is no more raw runny egg in the fry pan.

Decorate the spaceship with the cheese windows. Serve with scrambled eggs and the cheese moon and enjoy!

Tip: Make croutons with any leftover bits of bread. Croutons can be stored in the freezer for four – six weeks.

Galaxy Blueberry Cake

Serves 8

Cake Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ⅛ tsp cinnamon
  • ¾ cup sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • 2 cups of blueberries
  • 1 tsp lemon juice


Preheat the oven to 180oC.

Decoration Ingredients

  • 1 ½ cups icing sugar, sifted
  • 25g butter, softened
  • 1 tbsp milk
  • Blue food colouring
  • Extra blueberries to decorate
  • Silver Dragees (silver ball sprinkles)
galaxy blueberry cake

In a bowl, combine the flour with baking powder, salt and cinnamon. Then, in a separate bowl, use an electric mixer and beat eggs, sugar and vanilla for 2 minutes on medium to high speed until light and fluffy.

Reduce the speed of the mixer and slowly add the flour mixture. Beat until smooth and thick. Mix in the blueberries with a wooden spoon. Butter a cake tin and scoop the batter in. Smooth out the batter with a spatula. Bake for 45 minutes to an hour or until a skewer comes out clean. 

Remove cake from the oven and let it cool for 10 minutes. Use a knife and carefully slide around the edges of the cake to release from the pan.

To make the icing, combine the icing sugar, butter and milk in a medium bowl until smooth. Add blue food colouring and mix until desired blue.

Once the cake has completely cooled, cover the entire cake in icing with a spatula. Decorate with blueberries and silver dragees.

Meteorite Donuts

Serves 16

Donut Ingredients

  • 7g sachet dry yeast
  • 2 tsp caster sugar
  • ¼ cup water
  • 4 cups plain flour
  • ½ cup caster sugar
  • Pinch of salt
  • 100g butter, melted and cooled
  • ¾ cup milk, warmed
  • 2 eggs
  • 1 tsp vanilla extract
  • Vegetable oil for deep frying
  • Smarties or m&ms, crushed
  • 8.5cm cookie cutter and 3.5cm cookie cutter

Icing Ingredients

  • 4 ½ cups pure icing sugar
  • 1 to tbsp water, boiling
  • Food colouring (optional)
meteorite donuts


In a small bowl, whisk together the yeast, sugar and warm water until the yeast has dissolved. Set aside in a warm place for 5 minutes or until the mixture is frothy.

In a large bowl, combine the flour, extra sugar and salt. Add in the yeast mixture and then add the butter, milk, egg and vanilla extract. Mix well until mixture is soft, sticky dough forms. On a lightly floured surface, turn the dough and then knead for 2 minutes to form a smooth ball. Cover the dough with lightly greased plastic wrap and leave in a warm place for one and a half hours or until doubled in size.

Flatten the dough. Turn onto a lightly floured surface and knead for 2 minutes. Add a small amount of flour to the surface and roll out the dough until 1cm thick. Use the 8.5cm cookie cutter to cut out the dough and then use the 3.5cm cookie cutter in the centre of each cut out dough to create the holes for the doughnuts. Continue this step until you are out of dough. Prepare trays with baking paper and place your doughs and leave to rise for 20 minutes.

Place oil in a large, deep saucepan and turn heat to medium-high heat. Cook the doughnuts in batches, turn each one for 2 minutes or until they are golden and puffed. Leave to cool.

To make the icing, sift the icing sugar into a bowl and add boiling water. Stir until icing is thick and is spreadable. If you are using food colouring, pour icing into separate bowls and add food colouring. Stir until you have your desired colour.

Prepare a wire rack for decorating. Dip the now cooled doughnuts into the icing. Place on the wire rack and sprinkle the crushed Smarties or M&Ms onto the doughnuts. Repeat steps and set glacé to dry on doughnuts-then enjoy!

Need to cook something for lunch? Checkout Pakmag’s Freezer-Friendly Lunchbox Additions For Busy Families.


  • PakMag Writer

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