I’m a BIG breakfast fan. As an early riser I seriously enjoy preparing myself a strong cup of tea and a healthy and delicious breaky to fuel my day. My favourite dishes include either eggs or a fruit, yoghurt and nut combo.
Sweet, savoury, healthy or indulgent. Be sure to start the day with your favourite flavours using one of my easy recipes.
If there are corn fritters on a breakfast menu, then I order them. You see, I am very partial to a savoury pancake. Corn fritters, sweet potato and now… zucchini.
Don’t run away. We are all adults here. I promise you will like these.
I realise I am in the minority when it comes to loving the taste of greens. Yes, LOVING. I will take green veggies over any other, any day of the week. Broccoli, kale, silverbeet, green beans, snow peas, all asian greens, zucchini – you name it. If it’s green, I love it.
You may not be crazy-in-love with greens as much as I am and may be one of those peeps that just tolerates a bit of wilted spinach hidden under their full fry up meat fest, but I think I can twist your arm with this recipe. (more…)
Did you know that purple is the original colour for carrots before the orange variety emerged in The Netherlands and became the new household favourite colour?
They taste just like orange carrots when raw, however when cooked, I think they taste a little like sweet potato (with carrot overtones). Carrots actually come in a rainbow of colours from orange to purple to white – I recommend seeking them out at your local farmers markets as the different colours taste slightly different and add an element of fun to the usual sandwich or salad. (more…)
For a long time I avoided trying to make poached eggs. I put them in the ‘too hard basket’ and simply got my fix ordering them every time we went out to breakfast instead. Lazy, I know.
Until one day I saw the ‘whirlpool’ method and I was fascinated – I immediately went into the kitchen to try it out. I swirled the water with a wooden spoon, poured in a few drops of white vinegar and cracked in an egg still cold from the fridge.
It did not turn out very well. Which really pissed me off.
However, I had got the bug, and the perfectionist in me began a 30 day experiment for the perfect poached egg. Sadly, I did not document any of it (it was way back in 2008) however, I can tell you that if you use the whirlpool method then the best thing to do is use a whisk to swirl the water and make sure your eggs are at room temperature before you start.
All of that is irrelevant, though, if you have a few Poachies on hand (but I promise to blog the above perfect method one day).
What are Poachies? Well, let me tell you. They are little bags that you use to poach eggs perfectly. Apparently, anyone can do it! (more…)
A bit of foresight. It’s all you need to wake up to deliciousness.
Those of you who think foresight is just.too.hard.basket. Don’t click away, this is the recipe for you.
Simply bung 3 ingredients into a plastic container, put the lid on and chuck it in the fridge. You just have to remember to do this before you go to bed.
Then, in the morning, you’ll have breakfast ready quicker than you can clean the sleep out of your eyes. Promise. (more…)
The minute I set eyes on this recipe I pinned it to my Things To Cook board and vowed to make it that weekend. No excuses.
I could barely believe my eyes: egg boats. Genius!
Why on earth haven’t I thought of this before?