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...
Recipe for Prawns with Roast Tomatoes and Capers

Recipe for Prawns with Roast Tomatoes and Capers

  Not only are prawns very high in protein and nutritional goodness, they’re ridiculously delicious!   Ingredients: Makes for 3 main size  meals or 4 entrée size meals. 1 kg of green prawns, peeled with tails left on 400 g tomatoes, halved 2 tbsp capers 6 cloves garlic, finely cut 3 shallots, finely cut fresh basil, parsley & oregano salt, white pepper to taste olive oil for cooking (optional: splash of white wine)   Instructions: Pre-heat oven to 140C. Place tomatoes, capers, half the garlic, shallots and spices into an oven dish with 3 tbsp olive oil. Let ingredients roast slowly for 30 minutes. Heat olive oil and the rest of the garlic in a pan on medium heat. Once hot, add in prawns and cook until done. (Optional: if you’re using white wine, pour it in at this point to deglaze the pan. Remove the prawns into a bowl – so they don’t cook in the pan with the wine for too long, only a moment – and let the wine reduce before pouring it into the bowl.) Pour cooked prawns into a bowl and scoop in a few table spoons of the sauce and toss. Transfer onto plates and scoop the sauce on top. Garnish with fresh herbs and serve...
Savoury protein muffins

Savoury protein muffins

  To kick off Project Christmas Pudding Removal, I whipped up these high protein paleo muffins as a post workout recovery brekky. Very high in protein and delicious is the perfect combination for making amends for the holiday season’s naughties…   Ingredients: Makes 2 serves – one serve 4 muffins. (approx. 7.5 g protein/muffin) 2 whole eggs 3 egg whites 8 organic cherry tomatoes, quartered 1/4 red onion, cut fine 1 big slice of bacon, cut fine (30g pure whey protein – optional) salt, cayenne-, black- and white pepper to season   Instructions: Preheat oven to 185C. Brown the onions and bacon on a frying pan. Add in tomatoes and cook for a few minutes. Put aside to rest. Separate three egg whites into a bowl and add in two whole eggs (+ protein powder). Season and whisk thoroughly. Divide egg mix into 8 muffin cups, and add onion, bacon and tomato mix equally divided. Place muffin cups in the oven and cook for 20 minutes. Serve immediately and eat while hot....
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!...