This is a new staple in my house. I have already made it twice and that Kale salad… third time is on tonight. 


Stacked with ‘super foods’ this meal is so full of goodness that you feel it when you’re eating. I swear.

For 2 people you need;
2 salmon fillets
1 red chilli, chopped
1 lime
1 inch piece fresh ginger, grated
1 tbsp soy sauce
1 tbsp fish sauce (or salt)
1/2 tsp sugar

250g kale, finely chopped
2 small-medium sweet potatoes, chopped into bite size chunks
3 tbsp olive oil
3 tbsp red wine vinegar
1 shallot, finely chopped
parmesan chunks to taste (c. 100g)

1. Roast for sweet potato chunks in some olive oil, salt and pepper for about 20-30 minutes at 200c.

2. Mix your marinades, first the kale; olive oil, red wine vinegar and the shallots and mix well with the kale and coat it using your hands. This ‘cooks the kale’.
Then the salmon, the chilli, lime, ginger, soy, fish sauce and sugar, put to one side.

3. When the potatoes are about halfway done, and if your salmon has a nice skin on it fry them in a non stick pan briefly to crisp this up, I love crispy skin but hate it soggy! Then transfer to some foil and pour over the marinade and bake for 6-7 minutes (or more if needed)

4. Mix the potatoes with the kale and add the parmesan chunks – made them thinnish slices but thick enough you can bite them and taste the cheese. Serve with the salmon, with the extra marinade poured over.

Recipes for the Kale Salad and Salmon the (adapted) from Refinery 29

So I have some news…

I have decided to consolidate my blogs, I am moving Full as an Egg over to Swoon as a regular blog post.

I have not decided what to do with this address so for now I am going to re-post while I decide as I have quite a few subscribers here, any suggestions?

Pop over to Swoon today for a great quick and easy spaghetti recipe… 

Sweet Potato Cream Pasta with Kale and Bacon

Happy Friday!

August 24, 2012

Friday is here!

It’s been a whirlwind week… I have no idea where it’s gone.

Tonight I have a Pilates class and a bit of admin work for my wedding job to do but as it’s Friday night I need to make that okay so I am thinking Mexican food, wine and a movie I had seen a hundred times so I am not too distracted…

Maybe a recipe from Liberty London Girl who has a couple of Mexican type bowls on her blog I have been wanting to make for ever, and neither require much work, which is good as my kitchen is a building site!

Maybe this bowl or this dip and some tortillas.

Bring on 5pm.

I’ll be back next week with my LAST TWO honeymoon recommendations from San Francisco and then hopefully it won’t be long until the kitchen is finished and apart from painting and decorating I’ll be free to cook again.

So excited.


One of the great things about this cookery school is the set up, this is where the chef’s did their demonstrations before we tried ourselves, the mirror above meant we could see everything they did. Very handy.

This dish is called Kai Pad Med Ma Muang and is another classic dish you can get almost anywhere in Thailand.

You need, for 2 people;
30g cornflour
30ml light soy sauce
pinch ground white pepper
150g chicken breast, thinly sliced
30ml vegetable oil, and enough to deep fry the vegetables
2 cloves of garlic, finely chopped
60g sliced onions
60g straw mushrooms, cut in half
30g sliced carrot
30g water chesnuts, cut in half
60g cashew nuts, deep-fried or roasted (do in advance)
15 ml oyster sauce
15ml light soy sauce
5ml seasoning sauce
5ml chilli oil
5g palm sugar
40g spring onions, cut into 1 inch lengths
10 small dried red chillies, deep-fried or roasted for garnish
5g coriander leaves, coarsely chopped for garnish

1. Whisk the cornflour, light soy sauce and pepper and then add the chicken and stir until coated. Heat your oil in a wok and fry the chicken turning occasionally for about 3-5 minutes until tender. Then place them aside on a paper towel until you are ready for them.

2. Heat the oil in the wok and fry the garlic until it begins to brown then add the vegetables and nuts and fry until they are cooked but firm to the bite, roughly 1-2 minutes, then add the chicken and season with the oyster sauce, soy sauce, sugar and chilli oil to taste and stir until well mixed. Sprinkle in the spring onion, cook for a further 30 seconds then remove from the heat.

Serve with the chopped coriander and chillies and plain steamed rice.

Again this is such a simple dish once you have all your ingredients ready, and your cupboards stocked up with the seasonings. So worth doing if you want to eat Thai food more often.

Monday again… how did that happen?

A quick post today as I am in for a busy day, this is something I made last week for a quick healthy dinner with the aim to use up a big bag a kale we had.

You need:
1 small-medium butternut squash or large sweet potato, cut into bite size chunks
1 bag of kale (200g ish)
1 pack of thick cute smoked bacon, chopped
a few sprigs of rosemary (leave in tact) and thyme (leaves stripped) and a couple of sage leaves
3 large shallots, peeled and cut into quarters
250ml vegetable stock
some tasty bread to serve

1. First heat up some olive oil in a large saucepan, then add the bacon and fry until cooked through. Then add the squash and shallots and your herbs and fry until the edges are nicely brown.

2. Add the stock and cover, leaving to simmer for 15 minutes or until the squash is cooked through.

3. Finally remove the rosemary and then add the kale and stir through, cover again and leave for 2 minutes.

Serve with some bread and butter.

Having eaten this between three people I think it can be seen as more of a side dish but it is a great healthy and tasty meal, if not massively filling.

Original recipe here

Baked Eggs

February 27, 2012

I am busy writing lots of blogs of my best finds in Thailand at the moment, please be patient it was all such a long time ago!

In the meantime I thought I would share a little breakfast idea.

My new favourite way of making eggs at the weekend is baking them.

No fuss, no mess and so delicious. It’s like the grown up, extra tasty soft boiled egg.

For 2 you need;
4 eggs
handful of spinach
1 large tomato, chopped into small chunks
4 rashers of bacon, grilled, chopped
small spring of rosemary and thyme
seat salt and black pepper

plus 2 ramekins
oven at 200c

Get the best eggs you can, it makes all the difference and usually you don’t pay that much more, my current favourites are Burford Browns

First I put a little spinach in the bottom of each ramekin, no need to cook in advance.

Then I cooked off the tomato, chopped into small pieces with half of the rosemary and thyme for a couple of minutes

Then add the tomato and (already grilled) bacon to the ramekins with the spinach

Then you just crack your eggs over the top and season, sprinkling the rest of the herbs over the top

Then pop the ramekins on a baking tray and bake for 13-15 minutes at 200c meanwhile toasting yourself some sourdough bread

Then serve, dipping your soldiers into your delicious pot of egg and spooning the tasty treats and the white beneath.

So good.

Think of all the different combos you can make…

My next try is going to involve mushrooms and cream, or maybe chorizo. Bring on the weekend.

This is an easy dish that doesn’t require much preparation or watching, plus seems to be a good ones for fussy eaters and is one I have made for friends that are not into being adventurous with chillies or spices.

You need, for 4;
handful of chervil leaves, finely chopped (leave this out if you don’t have it)
1/2 bunch parsley, finely chopped
1/4 bunch mint, torn as small as you can
1 250g tub mascapone
4 chicken breasts/thighs skin on
6 leeks/12 spring onions
1 glass white wine
25g butter
black pepper and sea salt

1. Heat the oven to 180c, then mix your chopped herbs and cheese and season with black pepper and seat salt.
If you have skin on the chicken then smooth as much cheese as you can under the skin, if you have skinless then just slice across the chicken breast and spread the cheese into the cut, if using thighs just turn over and smooth the cheese into the thigh.

2. Pop the leeks into the dish you are going to use for baking and pour over the white wine, before seasoning. Then arrange the chicken on top. Add the butter in small chunks over the chicken.

3. Roast for 20-25 minutes until the tops are crispy and the cheese is melty.

Enjoy with new potatoes and green vegetables.