This is becoming massive over social media, so I decided to give it a go with my own little twist. My curiosity was getting the better of me. I have to say it did just taste like egg , the texture was strange but very pleasant.
2 eggs – separate white from yolk
pinch salt & pepper
1/2 tsp smoked paprika
1/2 tsp dried chilli flakes
- Preheat oven to 230 deg and line a baking tray with non stick paper
- Whisk up the egg whites only (separately), with the salt, pepper and chives until stiff
- Spoon out the whites onto the baking paper and make a circle shape, flatten the middle to make a slight well.
- Sprinkle the paprika onto the egg whites
- Bake in the oven for approx 3-4 mins
- Remove from oven then gently put the egg yolk in the middle and sprinkle with chilli flakes.
- Bake for a further 2-3 mins
I just love omelettes, one of my favourite quick and healthy meals, breakfast, lunch or dinner its one of those versatile foods and always staple ingredients in your cupboard. You can pretty much put anything in an omelette and it’ll taste great.
This is one of my favourites:-
6 cherry tomatoes – halved
handful of spinach
1 mushroom sliced
Salt & pepper to taste
- Lightly oil frying pan
- Add in tomatoes, mushroom and spinach, cook for a minute
- Whisk up eggs with seasoning and pour over, cook on medium heat for about 4-5 mins or until bubbling, turn and cook for 1 min more.
- Serve. Yummy!
Here are my other favourites:-
Tomato and avocado
Ham & mushroom
Cheese & Ham
Spinach and bacon
Haggis and tomato
Spring onion & Feta cheese
Avocado and mushroom
Sundried tomato and Chorizo
One of my favourite meals is my waffle crusted chicken and Maple sauce, I thought I would try a more healthier accompaniment tonight.
I had some Broccoli to use up and decided on some little courgettes. These were really tasty and also low in fat.
Makes about 10 croquettes
1 large broccoli (about 3 cup fulls of florets)
2 eggs beaten
salt & pepper
1 small onion – finely chopped
1/2 cup of panko breadcrumbs
1 cup of reduced fat cheddar cheese – grated
1/2 tsp garlic powder
- Preheat oven to 210 deg.
- Blanch the broccoli in boiling water for 1 min, then transfer to cold water to stop cooking. Dry off excess water and chop broccoli finely.
- Put eggs, cheese, onion, garlic, sat & pepper into a large mixing bowl then tip in the broccoli and mix through. Add in the panko breadcrumbs and mix again. Place in the fridge for about 1/2 hour to chill, this will help when making croquettes.
- Line a baking tray with greaseproof paper. Take a small amount into the cup of your hands and shape into a croquette. Place on baking tray and spray with oil. Sprinkle a little paprika on each one and bake for 10 mins.
- Turn over, spray with oil and bake for a further 10 mins or until golden brown and crispy.
Yummy with my waffle chicken, you can find recipe here waffle chicken
Picking up my goodie bag again from the Glasgow Food Assembly on Monday, I got some lovely fresh Courgettes (Zucchinni to those of you that are from America) and some Red Russian Kale, with thanks to Locavore in Glasgow, the RR Kale is more tender and has a sweater flavour than the more traditional varieties. So what to do with it all…..well here goes, a nice wee spicy treat.
Red Russian Kale.
Makes 2 Boats
2 x Courgettes – Sliced in half longways
1 tbsp olive oil
1 tsp cumin seeds
1/2 tsp mustard seeds
1 chilli – chopped (red or green)
1 small piece of ginger – finely chopped or grated
1/2 tsp turmeric
about 8 strands of kale
small handful of peas and sweetcorn (I used frozen)
Juice of 1 Lemon
1/2 tsp corinader
1 tbsp coconut (dessicated or fresh chopped)
1 tbsp sesame seeds
- Firstly preheat oven to 200 deg.
- Lightly brush the courgettes with olive oil and place in a baking tin or tray, season with salt & pepper.
- Oven bake for approx 30 mins or until turning slightly browned. Once roasted remove with a spoon the seeds. This of course could be done before hand, but I plan on mixing it with my kale mixture.
- Meanwhile, heat some olive oil in a fry pan.
- Sizzle the cumin and mustard seeds for approx 1-2 mins.
- Then add in the chilli, ginger and turmeric fry for another 2 mins.
- Add in the kale, peas and sweetcorn with a tbsp of water, Cover the pan and cook for 4-5 mins or until the kale has wilted.
- Squeeze in the lemon juice, coriander, sesame seeds and coconut, toss everything together and heat through for another minute.
- If mixing the courgette seeds add in now and then serve the mixture into the courgette halves.
A Yummy side dish with a little spice, nice and healthy or even a small lunch.
Always seen this but never tried it, really don;t know why as I love every ingredient that’s involved. This recipe was inspired by J.O., after watching him on TV I decided to give it a go and I have to say it was absolutely delicious. It is normally classed as a breakfast item however we decided to have it for dinner, yummy and so tasty and filling.
Makes enough for 2
2 x Smoked Haddock pieces
2 x eggs
2 x Bay Leaves
2 tsp mustard seeds
2 tsp turmeric
Thumb size ginger – chop small pieces or 1 tsp powdered ginger
1 Red Chilli – chopped
4 Spring onions – chopped
Handful coriander – chopped
150ml natural yoghurt
1 tbsp sweet chilli sauce
1 packet of pre cooked wholemeal rice (used this for quickness)
Handful of peas
- Bring large pan of water to boil, place smoked haddock, eggs and bay leaves and simmer for 10 mins.
- Heat up a large fry pan to medium heat and add in mustard seeds, turmeric, ginger, chilli, spring onions, coriander and cook for few mins.
- Add the precooked rice to fry pan, then add in the peas, squeeze lemon juice in and stir to mix through. Cook for 5 mins.
- Remove fish and eggs from pan, remove egg shells and flake fish on a chopping board, the fish should easily come away.
- Mix the yoghurt and sweet chilli in a small bowl and put to side.
- Put the fish into the fry pan and mix through.
- Serve kedgeree onto plates and slice egg in half and place onto of rice to serve. Serve with the yoghurt mix to the side as an option. Yummy!
Always wondered what the cauliflower rice would be like and as I’m trying to eat healthier, I said why not give it a go. I have to say it is quite bland on its own, so I jazzed it up a bit.
Makes 2 servings
1 packet of Cauliflower Rice
1/2 tin of tomatoes
1 tin of tuna in spring water (or any you like)
1/2 cup of sweetcorn
1 tbsp soya sauce
1 tsp turmeric powder (classed as a superfood)
1 tsp cumin
1 tsp chilli powder
chopped parsley to serve
- Heat some spray oil in a large wok. Add in the cauli rice then flavour with the turmeric, cumin, chilli and soya sauce, stir to combine.
- Then add in the tuna, sweetcorn and tin tomatoes, stir to combine through and gently heat for about 4 mins.
- Serve with some fresh parsley. Yummy! and Healthy!
Oh yum! Looking for something fresh and different for breakfast, I came up with this little Parfait, that was absolutely delicious! Once you take a spoonful you taste the strawberry yoghurt then you get the hit of the chocolate mint with the crunch of the oats, coconut and pistachio’s…….oh yummy!
4 tbsp Strawberry Yoghurt
4 tbsp Vanilla Yoghurt
4 Strawberries – sliced
1 small banana – sliced
2 tbsp toasted oats
2 tbsp toasted coconut
3 Chocolate mint leaves – chopped
1 tbsp of pistachio’s chopped
- Place 2 tbsp of strawberry yoghurt in a glass, then top with 2 tbsp of vanilla yoghurt.
- Place a layer of strawberries and bananas on top and sprinkle 1 tbsp oats and coconut on.
- Sprinkle on the chocolate mint leaves
- Then do above over again for a second layer.
- Top with any remaining banana or strawberries and pistachio’s and serve! YUMMY!