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Scrambled eggs with wilted spinach

Scrambled eggs with Wilted Spinach (and a Cherry Slushie – only 3 ingredients!)

Uncategorized February 16, 2011

I’m continuing my love affair with scrambled eggs. Flecked with parsley flakes, salt and butter, I am eternally yours.

Although it may be difficult to believe, I’m always trying to come up with new ways to stick fruit and vegies into my diet. I often get bored with steamed greens and wilted spinach is quickly becoming a fast favourite. Prep for this is so incredibly easy, too. No pesky peeling or chopping, just a quick wash in the sink and then onto a pan with a teensy bit of garlic and oil and bam, instant side dish of veg. It also goes so beautifully into scrambled eggs.

Scrambled Eggs with Wilted Spinach (serves 2)

  • 4 eggs
  • 1 tablespoon of butter (no margarine here, folks!)
  • 2 good handfuls of washed baby spinach leaves
  • seasoning, dried parsley flakes (optional)

Heat a non-stick fry pan over medium heat. Melt butter, crack eggs into pan and stir until scrambled. Season and add parsley if using and add spinach. Stir egg and spinach egg mixture until eggs are cooked and spinach has just wilted. Serve on well toasted bread (just the way I like it!). No need to butter the bread as the flavour of the butter in the eggs will flavour the toast just beautifully.

Wash this gorgeous breakfast down with a cherry slushie ; which is so simple to make that it’s.. well, it’s patently ridiculous.

Cherry Slushie (serves 2)

  • 1/2 a cup of frozen, pitted cherries
  • 5-6 cubes of ice (depending on how icy you want it. this turned out preeeetty icy so you may wanna knock it down a notch)
  • 1.5 cups of milk (you can use whole or light or skim or soy or rice or almond or goat…. i promise, you can use whatever milk pleases you!!)

Blend all ingredients together in a blender, pour into a tall glass and drink with someone absolutely delightful (it makes it taste better… I promise!) This is basically a simpler version of my fave cherry smoothie which I have been enjoying on a regular basis now, but have yet to post about. Promise that one is coming (when I can sit still and photograph it for long enough instead of drinking it straightaway!) I don’t like to add extra sugar to this, but if you feel it needs just a bit more sweetness, you could add a dollop of honey to the blender after tasting. A tablespoon of vanilla extract wouldn’t go too far astray either, that would result in a cherry-vanilla slushie…. mmm.




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Coriander Scrambled Eggs

Uncategorized January 7, 2011

Its no secret, my favourite way to eat eggs is scrambled.

It didn’t used to be this way. I used to looove my eggs sunny side up. And sure, I probably still do. But I can’t go past the delicious creamy goodness of scrambled eggs. I love flecks of herbs with a sprinkling of salt and the creamy buttery taste on freshly toasted warm, almost chewy bread. I looove it. I love it with mushrooms, onions or shallots but eggs are just perfect by themselves.

I’ll stop gushing.

Normally I just scramble my eggs with a little butter, dried parsley leaves and some seasoning on toast. However, fortunate happenstanced that there was some coriander in the fridge. I absolutely love coriander. One thing I do not love about it, however, is that it goes with so few dishes that I’m able to whip up with only a few ingredients in my kitchen. You always buy a bunch of coriander for one thing and then you’re left with a gigantic amount of fresh coriander that wilts and slowly dies in the fridge leaving behind a distinct sense of failure that you COULD have used them for something (but that something would probably have required you to buy another $20 or so worth of ingredients, not to mention ANOTHER trip to the shop. Hello, you just went out and bought coriander! You also did not have the forethought to buy enough stuff to also include coriander in another recipe..).

So, I decided to try coriander with my scrambled eggs. And……….it was amazing. I drizzled it with a teensy bit of sweet chilli sauce and that was wonderful too, although you could leave that out. I used a very mild flavoured sweet chili and only the tiniest amount – it has a habit of overpowering at times.

I always used to overcook my scrambled eggs until Mike finally taught me how to do it. I’ve been taught to start out with a sizzling insanely hot pan to cook anything, but this always led to tough overcooked scrambled eggs. Mike said to start out with a cooler pan and then slowly stir the eggs until they cook. OHHHH. Well that’s how you do it. And it’s a million times better.

Ingredients for Coriander Scrambled Eggs to serve 1

  • 2 eggs
  • 1 teaspoon butter
  • small handful of coriander leaves, washed and roughly chopped
  • seasoning
  • toast to serve – optional. I use chia bread from Bakers Delight

Preheat non-stick pan on medium heat. Melt butter and swish around pan to coat. Break eggs into pan and scramble using a spatula or a wooden spoon. Add seasoning and herbs. Continue to stir eggs on low to medium heat until cooked to your liking. (Will take about 60 seconds.) Stir eggs quite gently as you do not want to break the eggs into too many small pieces. Serve on delicious toast and drizzle with sweet chili if desired!

Enjoy this one!


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Mushroom Omelette

Uncategorized August 4, 2010

Deeeelicous mushroom omelette. (Please ignore the piece of pizza my mum added to the skillet to heat up. Lol.)

Mmm, breakfast. One of the best times of the day.

I love making hot breakfasts for me and my boyfriend on Sundays. I usually make eggs and try to throw in any other ingredients we have lying around, like, onions, shallots, zucchini, potato and turn it into an omelette or if i’ve got enough ingredients, frittata.

One of my favourites is the all-time awesome mushroom omelette. Mushroom is quickly becoming one my favourite.. foods? It’s not exactly a vegetable, and I can’t really say it’s becoming my favourite fungi… or can I?

I’ve been having an interesting week! I’m on the job hunt, I’ve got another interview coming up which I’m looking forward to.

I’m looking forward to this Friday because I’m cooking up a feast for about 10 people for dinner and since I have the day off work (since I haven’t got a job at the moment), I plan to spend all day cooking… Exciting.

My friend Ghilaine has introduced me to a reality TV show called Cake Boss. Have you guys heard of it? It’s this amazing bakery in the US where they bake the most amazing and beautiful cakes. Very fun to watch and quite entertaining as well (quite a few drama scenes… one can’t help but think that most of these are probably fake) but still fun to watch 🙂

Anyway, back to the recipe!
This one is so incredibly easy and delicious to throw together and you need so few ingredients.

ingredient list:

two eggs (per person)
mushrooms (as many/few as you like), sliced

And that’s it. How easy is that?

Melt a tablespoon or two of butter over high heat in a skillet. Throw in your mushrooms and allow them to brown. Season. Leave them in there for a good couple of minutes, stirring them every so often.

Remove the mushrooms from the heat and place them in a container/bowl/a whatever. If you’re feeling particular butter-conscious, you can drain the yummy juices on a paper towel. However, if you’re like me, you’ll leave them in there.

Whip up your eggs (I just did mine in a cup with a fork.) Add some more butter to the pan over high heat and wait until its melted and a little bubbly (but don’t allow it to brown). Pour your eggs into the pan and allow to cook for a good thirty seconds or so. Don’t touch it. Allow the eggs to coagulate (I often get impatient and this results in … messes.) If you’re worried about it burning, just turn the heat down. Throw all the tasty mushrooms back onto the egg in the pan. Give it a good flip. Don’t worry if you can’t get it all done in one go, it takes practice and it still tastes good if it isn’t as pretty.

Serve with toast and other tasty breakfast side dishes 🙂 Enjoy!

cooked onion and shallot omelette

Onion & Shallot Omelette

Uncategorized January 27, 2010

This is my absolute faaaaaaaavourite omelette at the moment. It’s so quick and easy and veeery delicious. And it needs so little ingredients, so it’s a great budget recipe as well. I find myself making this one for myself maybe once or twice a day (mainly because the fridge is empty..). But it’s great to make for a quick breakfast. The addition of onion and shallot seems rather insignificant, but it really adds such beautiful flavour. You have to try this one!

Ingredients: Serves 1. Prep time: 5 minutes, Cook time: 5-6 minutes.
2 eggs
2-3 shallots
1 medium (or 1/2 a large) brown onion
1 pinch of salt
1 T of olive oil.

Heat oil in a skillet on high.
While waiting for it to heat up, dice onion and shallots and gently add to skillet when oil is hot (you can test the heat by adding 1 small piece of onion to the pan, when it sizzles, it is hot enough.)

Fry onion and shallots until onion begins to soften and brown slightly. Cook on high for about five minutes, stirring every minute or so.

While the onion/shallots are cooking, break your eggs into a bowl. Beat with either a fork or a whisk and throw in your pinch of salt.

Pour beaten eggs evenly over shallot/onion mixture in hot skillet. Leave for about 5-10 seconds (allowing eggs to cook and firm up) and then flip with a spatula. If your skillet is hot enough, after flipping, it should only take another 10 or so seconds to completely cook. Don’t leave them on your pan too long otherwise the eggs will overcook and become tough. (Note, when flipping omelette, it is very easy for it to break apart, this isn’t a big deal, it’s just slightly less pretty).

When cooked through, serve on a prettypretty plate (i stole this one from my friend, who got it from T2..), if you like, you can drizzle it with some bbq or tomato sauce.. Some sweet chilli sauce is particularly divine, but it’s perfectly lovely plain. To eat this omelette Fillo style would involve serving this with rice, diced tomatoes and fish sauce and maybe a steamed eggplant, but that’s another story =p


Love, xox


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