Sometimes when you cook with only what you have in the fridge a surprise happens. This was one of those surprises. This was Sunday brunch and was so yummy we made it again for lunch today. Twice in one week so has to be good right. If you have some left over mash this is the recipe you need.
You will need
6 X- large eggs or 8 Large ones
1/2 cup of grated tasty cheese
1/2 cup of grated sharp parmesan cheese
1/2 cup of crumbled blue cheese
1 cup of shredded baby spinach
1 cup of frozen or fresh peas
1 and 1/2 cups of mashed potato and pumpkin
1. Put all ingredients in a large bowl and whisk with an egg whisker until well combined.
2. Heat 3 tablespoons of oil in a 24cm fry pan. When the oil is heated swish it around the pan so it covers the sides as well as the bottom.
3. Pour in the egg mixture and cook over a low heat on the burner for 20 minutes or until the frittata has risen and is cooked and not wobbly in the middle.
4. Sprinkle generously with grated tasty and parmesan cheese.
5. When cooked brown the top of the frittata with a kitchen torch or by placing under the griller.
Alternatively you could bake this in a moderate oven until risen and cooked.
This is Indea’s favourite breakfast and she asked me to share it. Super easy but super yummy and vegetables are the star. Long weekend Breakfasts are sacred in our family, many pots of tea, coffee, good food and long leisurely yarns with those you love most – what in life is better?
For this Sanga you will need
Toast for each person. Indea and I like an open sandwich but Pete likes two sliced of bread, top and bottom for his.
Tomato Pesto ( you can use shop bought or you can make it. I like to whizz together garlic cloves, sundries tomatoes, macadamias and enough olive oil to make it to a spreading consistency)
To make it
Grill or fry the haloumi and capsicum until golden and cooked through, slice the tomatoes and avocado
Spread the toast liberally with the tomato pesto, layer the vegetables on top.
We love this Poke` on hot tropical nights when heating up the oven is an absolute no. It’s fresh, healthy and super quick to make, more importantly it’s super super yummy. There are many variations on Poke bowls and this is mine.
These are ingredients you will need for each person.
1 Cup of chopped mixed greens. Any greens will do. I use spinach and beetroot leaves and occasionally throw in some blanched broccoli or asparagus.
1/2 Cup of diced Tomato
1/2 Cup of diced Cucumber
1/2 Cup of diced avocado
1/4 Cup of crushed Macadamias
140 gram fillet of diced Salmon or Tuna – make sure its really fresh and a good colour
Put all these ingredients into a bowl.
Now make the dressing and again these are the ingredients for each person
1 Tablespoon of Soy Sauce
1 Teaspoon of Wasabi
1 Dessertspoon of lemon juice
1 Teaspoon of Sesame Oil
1 Teaspoon of Horseradish Cream
Chilli as you like it.
Stir well with a fork until combined.
Pour the dressing over the Salad and toss through, coating the fish in the dressing.
1 finely chopped sheet of Nori Seaweed
1 Dessertspoon of Sesame Seeds
Now enjoy how great and refreshed this makes your body feel after eating it.
This is our go to quick healthy snack. I love Agedashi Tofu and could easily eat it for three meals a day. This recipe takes less than half an hour to whip up. What can I say? Tofu has come a long way.
This recipe makes 2 large serves.
You will need
400grams of Firm Silken Tofu
1 teaspoon of Bonito Stock
1 cup of Potato Flour
2 Tablespoons of Mirin
1 Tablespoon of Soy Sauce
1 Cup of water
First Make the Stock
Place the bonito stock, water, miring and soy into a small saucepan and bring to the boil. Then set aside.
Next Make the Tofu
Because you are using Silken Tofu you will need to be gentle with it.
Pat the Tofu dry with towel.
Cut the tofu into cubes, I use fairly large cubes and cut each 200g packet of Tofu into 4.
Coat each cube in potato flour
Immediately gently fry each cube on each side in the hot coconut oil until slightly golden.
Place the lightly fried Tofu in a bowl, pour over the warm broth, sprinkle with the bonito flakes and enjoy immediately.
Note: You can purchase mirin, bonito flakes and stock in most supermarkets but if yours doesnt have it an asian grocer most likely will. You will find the potato flour in the flour section of most supermarkets
Remember school – for me it was just like the movie “Mean Girls” where the bullies always seem to get everything they want and the good girls (that was me – super goody goody) get trampled on. All my kids are the good kids and I always tell them that it turns around when you’re adults but I don’t know that’s really true or we wouldn’t need all those workplace bullying laws.
Anyway school can be tough. And what do us mothers do when we can’t solve our kids problems for them – we feed them up instead so that at least they will stay strong. So I made these for my daughters lunch box, a nice cheer up treat that is also super healthy for any work or school lunchbox – AND – They are super easy to make, I think all up it took me 10 minutes to throw these together.
These Bliss Balls are fruit free because like many people my kids really hate dried fruits.
1 cup of ground almond meal or other ground nuts (almond is technically not a nut but a kernel)
2 tablespoons of coconut flour
1 teaspoon of treacle or golden syrup or honey (make sure its a very generous teaspoonful)
1/2 teaspoon of cinnamon powder
3 tablespoons of coconut flakes or shreds
3 tablespoons of chia seeds
125 ml of tahini or peanut butter (tahini is a good option because peanut butter is not allowed at some schools due to allergies)
3 tablespoons of coconut oil
1 generous tablespoon of cocoa powder
toasted shredded coconut to roll. (to toast the coconut I pop it into a fry pan and gently heat stirring occasionally till it starts to brown. You have to watch it though because once it browns it will do it quickly and will continue to brown after you remove it from the heat)
Making the Bliss Balls
Throw everything together in a food processor and blitz till it holds together.
With wet hands roll mixture into balls and roll to cover in the toasted coconut and refrigerate.