Weekends call for some quick and colourful meal options. I mean even for breakfast I hate seeing a boring sunny side up or poached eggs with toast or even an egg sandwich. It does nothing for my desire for the day to start off on a different (read happy, lazy) note. Enter Internet and Google search engine. Words keyed in: Colourful, eggs, wholesome, diet, Images. And out pops this colourful picture of a baked egg or Shakshuka.
I love fried chicken, especially the ones that are served at fast food counters. Dipped in batter and deep-fried in hot oil till the chicken skin is crispy and delicious. OMG! just the thought makes me drool.
I’ve often been told that beans are fabulous for health and I must include it in my diet as often as I can. So my mornings start with sprouted green gram and in the evening’s I try to make myself a hummus, (have you heard of black bean hummus? It tastes quite yum when served with rye crackers) or at times even use it as a base for my meats and gravies or even just stir fried in a dollop of butter with garlic. But this is the first time I’ve used 7 different beans together in a salad and it is quite a treat.
How do you like your eggs done? For me it always depends on my mood. When I’m in a hurry it’s a quick sunny side up, if I’m bored out of my bones, it’s a savoury French Toast and when I want to make something exotic it’s either a Shakshuka or Eggs Benedict. But this Italian dish is quite a hit too. I load it up with so much cheese, that the end product is gooey and soft.
Heavenly. Chewy, dense, chocolatey. Have them with milk, coffee or even green tea. No actually they need no accompaniments. And no friends. You will not want to part with these golden discs of delight. They just need to be devoured. By my own admission, I’ve never had a Chocolate Chip Cookie that’s so crisp and I am delighted to share the recipe with you guys.
This is one the simplest salads to put together, if you have good knife skills. The first time I ate a Cobb salad was at Hard Rock Cafe. When the plate came to our table it was the amazing array of colours that threw me off guard, each ingredient forming a perfect line as it lay against each other, beckoning me to throw in the dressings and mix it all up. Food can’t be linear, at least not for me!
I am not a mushroom fan, and yet due to its nutritional qualities, especially the Vitamin D content, I try and incorporate the fungus into my meals at least once a week. Most often it’s just thrown into a gravy or stir fried with some onions and bell peppers, this is the first time I’ve made it a hero and am I glad!
I love drama on a plate which is probably why I love Masterchef with Gordon Ramsay. And when I manage to create a plate that doles of oodles of love and gets the camera snapping, I am beside myself with pride. Cooking at home is so easy, if you just let your imagination run wild. Boiled eggs can never be boring, but they are just ingredients, convert them into a stunner by using this simple process. Boil. Crack. Dip. Boil. Peel! Viola! You have a stunner.
Some days you just want a quick nutritious meal, without spending too much time in the kitchen. This is the kind of recipe you need in your cookbook for those times. What’s more it works for breakfast, lunch, dinner and even in between meals!