Originally posted by ivanhoeHow did you cook them eggs? Ever try "Rough Weathers"? Also known as "Eggs in a Basket" or "Camel Eyes".
Bacon and eggs ...... yummie !
Take a piece of regular sliced bread (I like wheat bread).
Punch a hole in the bread about the size of a opening in an 8 oz. glass. (That is how I cut the hole out.)
Save the bread that came out of the hole!
Butter up your hot fry pan... butter up all the bread and bread holes. (just enough for cooking purposes... too much butter is good, but not good for you!!)
Throw your bread with a hole in the pan and break an egg inside the hole.... let it cook long enough to flip with a spatula. Some of the egg won't fit into the hole, but that is ok. You can cook the circular bread holes on the side also.
Flip the bread with egg inside and don't break the yolks! Let it brown on both sides and place on a plate. I like to keep the yolks runny, but if that is not how you want the egg cook it more.
Yum!
Ginger coriander chicken with couscous
Ingredients
4 chicken breast fillets, scored
juice of 1 lemon
2 tbsp olive oil
1 tbsp sweet chilli sauce
Chopped chilli to taste
1 tbsp soy sauce
2 gloves garlic, crushed
1 tsp grated ginger
¼ cup coriander, chopped
Couscous
2 cups boiling water
2 cups couscous
15g butter, optional
½ cup dates, chopped
½ cup dried apricots, chopped
¼ cup pine nuts, toasted
¼ cup fresh coriander chopped
rind and juice 1 lemon
Method
1. Place chicken in a shallow dish. Pour over combined juice, oil, chilli, soy, garlic and ginger. Toss through coriander. Allow to marinate for at least 30 minutes.
2. Place water in a boil. Stir in couscous. Allow to stand for 5 minutes, or until water is completely absorbed.
3. Fork through butter, followed by dates, apricots pine nuts, coriander and lemon. Keep warm.
4. Cook chicken on a preheated BBQ or griddle pan for 5 to 6 minutes each side, or until cooked.
5. Serve chicken, sliced, on a bed of couscous.
Vegan muffins
· 1 cup each of grated carrot, zucchini and pepitas (pumpkin seeds)
· 2½ cups of wholewheat flour (preferably spelt)
· 2 tsp each baking powder and bi carb (preferably low allergy)
· ½ tsp each of cinnamon, nutmeg and cardamom powder
· 1 tbls poppy seeds
· 2 tbls sunflower seeds
· 180g omega spread
· 1 cup chopped walnuts
· 300g/1 tub silken tofu
· 1 cup water
· 250g palm sugar
Method
· Boil water and grate in the sugar and add spices.
· Dissolve and fully cool.
· pour in the water mixture.
· Gently stir to combine.
· Place in non-stick muffin dishes and bake and 180 degrees Celsius for 40 minutes.
Flourless chocolate cake
Ingredients
Melted butter, for greasing
125 g blanched almonds
200 g dark chocolate (85% Cocoa)
150 g butter, cubed
35 g cocoa powder
2 tbsp strong black coffee
160 g caster sugar
5 eggs, at room temperature, separated
Cocoa powder, for dusting
Double cream, to serve
Method
1. Preheat oven to 180°C. Brush a 23cm springform pan with the melted butter. Line the base with non-stick baking paper.
2. Spread the almonds over a baking tray and cook in preheated oven for 6 – 8 minutes or until lightly toasted. Set aside for 10 minutes. Transfer to a food processor, or chop on a board until very fine. Reduce the heat of the oven to 160°C.
3. Meanwhile, place the chocolate, butter, cocoa and coffee in a heavy based saucepan. Stir over low heat for 3 – 4 minutes or until mixture is smooth. Remove from the heat and set aside for 5 minutes to cool slightly.
4. Stir the sugar, egg yolks and almonds into the chocolate mixture. Whisk the egg whites until soft peaks form. Gently fold in the egg white until just combined.
5. Spoon the mixture into the prepared pan. Bake in a preheated oven for 40 minutes or until crumbs cling to skewer inserted in the centre. Cool the cake completely in the pan.
6. To serve, dust with cocoa, cut into wedges and serve with double cream.
Fragrant chicken
Ingredients
3 tbsp ghee or vegetable oil
8 small chicken portions
1 large onion, chopped
2 garlic cloves, crushed
1 – 2 chillies, or to taste
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
1 tsp ground turmeric
400 g chopped tomatoes
150 ml water
1 tbsp chopped fresh mint
400g can chick peas, drained
1 tbsp chopped fresh coriander
Low fat natural yoghurt to serve
Method
1. Heat the oil in a large saucepan and fry the chicken until lightly golden.
2. Remove from the pan. Add the onion, garlic, chilli, and spices. Cook very gently for 2 minutes, stirring frequently.
3. Stir in the tomatoes, water, chick peas and mint. Mix well, return the chicken pieces cover and simmer for 20 minutes or until chicken is tender.
4. Sprinkle with coriander and serve hot with yoghurt.
