Creating nutritious memories
Audio: (Without the recipe) Audio: (With the recipe) Friday morning gradually emerged as the shades of golden, red, and brown leaves gracefully pirouetted to the light wind’s frigid autumn melody. Slowly walking across the lake with its own charm and beauty. The murky yet picturesque …
I opened the kitchen pantry with excitement beaming all over my face wondering what will tonight’s dinner be. Immediately, the fettuccine caught my attention and I remembered an idiosyncratic incident at my parent’s house. The moment you mention the word “pasta” or “fettuccine” in my …
After buying some eggs and veggies at Queen Victoria Market this week, I passed by a few cafes selling baked eggs and decided to make this for brekkie on the weekend. This recipe is great for who loves eggs or would like to prepare eggs in a different way. My family and I can testify how addictive baked eggs can be and will definitely keep this as part of dishes for brekkie or lunch. Have a lovely weekend.
[lt_recipe name=”Baked eggs with tomato sauce” servings=”2″ prep_time=”10 MINS” cook_time=”15 MINS” total_time=”25 MINS” difficulty=”Easy” summary=”Baked eggs with tomato paste, onion, bacon, parmesan cheese. Garnished with parsley.” print=”yes” image=”http://zhx.c1d.myftpupload.com/wp-content/uploads/2018/03/IMG_8248ed-text-1024×683-1024×683.jpg” ingredients=”Serves 2;;Prep time: 10 minutes;;Cooking time: 15 minutes;2 rashers of bacon, cut in half;1 tablespoon olive oil;2 clover garlic, chopped;1 brown onion, chopped;1 x 400g, no salt added tin chopped tomatoes;1½ teaspoon sugar;2 tablespoons hot chilli or chilli flakes (optional);4 eggs;½ cup fresh, finely grated Parmesan;2 tablespoon chopped fresh parsley;ground black pepper;Pinch of salt; ;” ] In a medium fry pan over medium-high heat fry the bacon until all the fat has rendered out and it is crispy. Remove from the pan and set aside to cool. When cool, chop into small pieces.;;Preheat oven to 180°C.;;In a medium frying pan, heat oil over a medium heat. Add garlic and onion and stir until soft and translucent.;;Add the tomatoes, salt and sugar, and simmer for 10 minutes. The sauce will thicken and the flavours intensify.;;Divide the sauce between 2 shallow pie or gratin dishes. Make two little wells with a spoon and crack two eggs into the wells. Spoon a little of the tomato sauce over the egg whites. Sprinkle parmesan over the top.;;Place the dishes into the oven and bake for 8-10 minutes or until the whites are set but the yolks still runny. Remove from the oven, sprinkle with bacon pieces and parsley and grind over some black pepper.;; Serve (For a vegetarian dish, simply omit the bacon – it still tastes great)[/lt_recipe]
It’s interesting how sometimes our blessings can be in disguise, especially when we encounter unpleasant situations. Actually, my webpage had gone down resulting in me contacting my hosting provider regarding the restoration of all my files. While he mentioned he was able to recover my files, …
With today’s post, I am very privileged to learn more about Indonesian culture. Caroline Katrina, a good friend of mine and the lovely President for Deakin Toastmasters was very excited to share her fabulous dish and what this means to her. Caroline: “This is the …
Orange segments are a great addition to salads, muesli, snacking, baked goods and also adds a professional touch to any of your dishes. Some, but not all, find the taste of pith to be bitter. The advantage of his technique is that it removes the thick white webby membrane (also known as the pith) that sticks all of the orange together.
First wash your orange.
Cut off the ends of the orange so it sits flat. Remove the skin, being careful not to cut into the flesh.
Carefully slice either side of the thin white membrane of the orange with a sharp knife and push each segment out gently into your chopping board or into a bowl.
Extract the juice from the remaining orange and you can use the zest as a flavoring agent which can either be used for a dressing or other recipes which require orange zest.
The Stephanie Alexander Kitchen Garden was the major stepping stone that opened my eyes to the numerous possibilities of enjoying salads which comes in different colours, shapes and flavours (Not just your average iceberg lettuce and tomatoes). I am always grateful to my teacher Lina, who …