January 15, 2013
Not a recipe, but a breakfast idea…
These are so quick and easy and something a bit different for a weekend breakfast, or a lunch.
For 2 people you need;
4 corn/flour tortillas
salsa – I made mine with a few tomatoes, red onion, chilli and plenty of coriander
All you need to do is warm your tortilla’s and prepare your salsa in advance, then scramble your eggs and cook.
Add the salsa and corn to the eggs when they are just cooked, then put into your tortilla, add a little sprinkle of grated cheese then dollop some sour cream on top.
Amazing breakfast and so so quick!
A new favourite in my house. I ate two.
October 16, 2012
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 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
September 18, 2012
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…