One of the things I enjoy about eggs is their amazing ability to hold things together. Frittas are a case in point, super easy to make, usually with left overs, set in whisked eggs. The perfect early dinner. To beef it up a bite I cooked it with bacon, hash & onions. A quick meal to have on the table in under 20 minutes.
There are some nights I just want a quick, healthy meal. I don’t want to be fighting with pots, pans and dishes. This delicious recipe is one of those ‘one pot wonders’ that makes for a quick ‘set and forget’ dinner: 20-minutes, 1 pot, let’s go!
Ingredients Serves 4
1 tbsp olive oil
1 clove of garlic (minced)
1 tsp of cumin (ground)
1 tsp of red chilli flakes
1 cup of couscous
1 cup of vegetable broth
1 cup of corn kernels
15oz tin of black beans (drained)
15oz tin of tomatoes
1/2 tsp of salt
1/4 cup of sour cream
1 tbsp of lime juice
2 tbsp of fresh cilantro (chopped)
Step 1: Place a large saucepan over a medium heat, add the olive oil and garlic, cook for 1-2 minutes till fragrant. Continue Reading
Harissa is a North African paste, a rich blend of herbs and spices like chili, garlic, caraway seeds & coriander. You’ll find it at most Middle Eastern Markets or specialty stores, though a word of caution, no two brands are a like and you’ll need to taste it first and add to taste, the 1/4 cup is starting point!
Spring’s in the air bringing the promise of seasonal vegetables, try this fresh approach to an old favourite, mixing up with leeks, fresh tomatoes and a selection of rich, creamy cheeses and summer salads.
Ingredients Serves: 4
• Salt and pepper • 2 tbsp of olive oil • 12 oz dried wholewheat macaroni or penne • 2 tbsp butter • 2 springs of rosemary (leaves stripped) • 2 large leeks (cleaned and sliced) • 1 oz of wholewheat bread • 2 garlic cloves (peeled) • 3 oz Gruyere cheese (coarsely grated) • 3 oz Parmesan cheese (finely grated) • 5 tbsp of sour cream • 1/2 tsp of English mustard • 2/3rd a cup of ripe cherry tomatoes (halved) • 1/2 tsp of powdered nutmeg
In my opinion pea soup is highly underrated. I think part of it’s bad rap is that the experience many have with this humble dish has been out of a can, more avocado in color than a fresh vivid green. It’s super simple to make, tastes great and pairs well with mint and feta.
Ingredients (Serves 4)
1 large onion (chopped)
4 cups of shelled peas
4 cups of vegetable broth
1 large potato (grated)
1/3 cup of mint (chopped)
1 cup of Feta cheese (crumbed)
Step 1: Place a large saucepan on a medium heat, add the olive oil and onions, allow to sweat for 6-8 minutes. Continue Reading