Tomato Sauce and Poached Egg Tapas Style

Tomato Sauce and Poached Egg Tapas Style

  This is one of those things whipped up from an ’empty’ fridge that turned out delicious – loosely inspired by traditional Spanish dish Huevos a la Flamenca.  Not only is this tasty, it’s also a great way to clean the fridge!   Ingredients: Egg 1/2 red onion, sliced thin 2 cloves garlic, sliced thin 1/2 zucchini, julienned 1/2 capsicum, finely diced ~100g of meat (bacon/chorizo/turkey breast/etc) cut long and thin 1/2 can of whole peeled tomatoes 1 tbsp paprika 1/2 tsp black pepper 1/2 tsp white pepper salt to taste 2 tbsp olive oil (from the antipasto jar if possible!) Instructions: Sauté onions and garlic in a pan. Add meat, zucchini and capsicum. Continue to cook through. Add tomatoes, extra oil, spices, salt to taste. Simmer for 10 or so minutes while poaching an egg. Transfer sauce into a bowl, place egg on top and...
Peach & Fennel Salsa Recipe

Peach & Fennel Salsa Recipe

  The sweetness of fruit and a tiny hint of liquorice makes this peach and fennel salsa a refreshing summer side, perfect to accompany any chicken or fish dish. Ingredients: 2 firm peaches, skin on, diced 1/2 fennel, diced 2 tomatoes, watery core removed, diced 2 cucumbers, watery core removed, diced 1/2 red onion, diced sprinkle of sea salt   Instructions: Wash all ingredients, and dice everything in very small pieces. Mix in a bowl and serve cold. Tip: To reduce excess liquid, remove the watery core from tomatoes and cucumbers before dicing. Also, the firmer the peaches are, the less of a mess they make while dicing.  ...
Recipe for savoury egg muffins

Recipe for savoury egg muffins

These savoury egg muffins were a hit in the breakfast table – I thought I made enough for two meals, but the man ate them all at once! Not only are they quick and easy to make, they’re a great way of using the last leftovers of whatever meat you happen to have in the house! Recipe: Makes ~8 muffins.   Ingredients: 4 eggs 1/3 cup of any meat, cut small 1/2 onion 1 tomato salt, pepper and white pepper to taste   Instructions: Pre-heat oven to 180c. Cut meat, onion and tomato fine and cook and season on the pan. Divide into silicon muffin liners, filling them about 1/4-1/3 way up. Whisk 4 eggs quickly. Transfer into muffin liners, filling them 3/4 full. Bake for 15 minutes and serve with fresh avocado, tomato and carrot batons!...