This makes a really tasty weekend breakfast dish, when you’re feeling a little hung over and needing something to get you feeling human again. It’s also great for a quick lunch, or if you get in from work and want to make something that will be ready in 5 minutes. This along with some hot buttered toast is my weekend happy place.
1 Tbsp. Olive Oil
4 x Eggs
100 grams Feta Cheese (most supermarkets sell “salad cheese” which is essentially the same thing but cheaper)
Salt and pepper
You can add extras like chopped olives, or spring onions/scallions or chives, but it’s also delicious just as it is.
Heat the oil in a frying pan.
Cut the Feta in into 1cm chunks
Crack 4 eggs into a bowl and whisk.
Add eggs, and feta, and stir the mixture as the eggs scramble, season with salt and pepper
When the eggs are cooked to your liking serve up with toast, (this is also delicious with crispy bacon if you’re a meat eater)
A friend randomly asked me one day if I had ever tried a Ugandan Rolex. I have to say I was a bit taken back. If I’m totally truthful I was afraid it was one of those weird sex things you read about in the urban dictionary. Turns out it was quite innocent, and I apparently have a filthy mind.
A Ugandan Rolex is a super quick and tasty vegetarian street food from Uganda, and Rolex bits comes from rolled eggs. Fresh vegetables cooked in a thin omelette and wrapped in chapati, it’s that simple. The ingredients are mixed up in a cup before frying (street vendors don’t have the time or work space for multiple bowls and utensils). This really is fuel for the whole day.
So you now you know, if someone offers you a Ugandan Rolex you don’t need to looked shocked or possibly disappointed!
1 Tbsp Cabbage (finely chopped)
1 Tbsp Grated carrot
1 Tbsp Tomato (finely chopped, I had cherry tomatoes in the fridge, but regular tomatoes work just as well)
1 Tbsp Onion (finely chopped, I used scallions/spring onions, but either works well as long as they’re finely sliced)
1 Tbsp Vegetable Oil
2 Large eggs
Heat the oil in a large frying pan
Add the vegetables to a large mug, and crack in 2 eggs and stir
Pour the eggs and vegetables into the pan, and cook until set on one side
Carefully turn the egg mixture and cook for a minute on the other side (if it breaks don’t worry, it’s getting wrapped up anyway)
Top with a chapati, and turn out on to a plate before wrapping it up tightly and scoffing
Some nights you just can’t face cooking, when this is the case, this is the dinner for you. I can never judge how much rice to make, and always have extra rice left over. This is a great way to use up that left over rice and takes less than 10 minutes to make.
250 Grams Boiled long grain rice (cold)
2 Scallions /spring onions (sliced)
50 Grams Button Mushrooms (sliced)
50 Grams Frozen peas (thawed)
2 Cloves of garlic (minced)
1/4 Tsp Dried chilli flakes
1 Tbsp Grated ginger
2 Tbsp Soy sauce
1 Tbsp Sesame oil
2 Tbsp Oil for frying (something without a strong flavour like sunflower oil)
Heat the oil for frying in a large frying pan or wok
Add the vegetables, and cook for 2 minutes, then add the ginger, garlic, and chilli flakes and cook for a further minute
Add the rice to the pan, and cook for a 1-2 minutes, before adding the sesame oil, and soy sauce. Make sure the rice is piping hot
Crack 2 eggs into the pan and stir the entire mixture until the egg is cooked and little flecks of cooked egg appear. Eat right away
A bit more “rustic” than I planned, but I put it down to me trying to make pastry with nuts in it. Save yourself the time and energy and use shop bought short crust pastry. It’s what I plan to do next time. This recipe might be best saved for the weekend, as it’s a bit more labour intensive, but it’s well worth the trouble, (I had to stop myself eating half of it).
If you’re a vegetarian cooking for meat eaters, they’ll love this. The rich and unctuous filling feels really meaty, and unlike a lot of tarts isn’t too eggy. This is delicious hot or cold.
1 Sheet of ready made short crust pastry
2 Onions (thinly sliced)
1 Tbsp Chopped rosemary
3 Cloves of garlic (finely chopped)
1 Tbsp Olive oil
25 Grams Dried porcini mushrooms, (soaked in 50 ml of hot water)
200 Grams Button mushrooms (sliced)
50 Grams Gorgonzola (sliced)
50 Grams Hazelnuts (chopped)
150 Ml Double Cream
Salt and pepper
Grease a 23 cm loose based flan tin, roll you pastry until thin and line the tin, (chill in the fridge for 30 minutes)
Put the porcini mushrooms in a bowl with 50ml of warm water and allow to soak
Take your flan tin out of the fridge and over the base with grease proof paper and add baking beans on top, (I use old lentils that had been hanging about). Bake blind in an oven heated to 180 degrees for 15 minutes. Remove the grease proof paper and baking beans, and bake for a further 5 minutes, before removing from the oven
While the pastry is baking add the olive oil and onions to a large heated frying pan. Turn down the heat and cook gently for 10 minutes
Add the button mushrooms, garlic and rosemary to the pan and cook for a further 5 minutes, stirring occasionally
Add the porcini mushrooms and the water they were soaking in to the pan. Cook over a medium heat until all the liquid has evaporated, and leave to cool
Put a baking sheet in the oven to heat (the temperature should be 180 degrees again)
When the mushroom mix is completely cool, spread it evenly across the pastry base
Distribute the gorgonzola on top of the mushroom mix
Beat 2 Eggs, and add to the cream, season with salt and pepper, pour into the tart case and sprinkle chopped hazelnuts across the top
Put the filled tart tin on to the heated baking sheet in the oven and bake for 35 minutes until the centre is set
Allow to cool in the tin for 5-10 minutes before cutting
I came home from work, and had lots of bits and pieces in the fridge that needed used up. I rustled this up, and it was pretty quick and tasty. You can switch up the ingredients based on what you have rattling around the fridge.
150 Grams Mushrooms
2 Cloves of garlic
3 Tbsp Olive oil
1/2 Jar of pesto
500 Grams Passata
50 Grams Parmesan
50 Grams Mozzarella
Slice the aubergine into thin slices, and brush with olive oil before adding to a frying pan.
Cook the slices for 2-3 minutes on each side over a medium heat until they start to colour
In a separate pan add 1tbsp of oil, fry the chopped onion, mushrooms and garlic until soft
Add the passata and simmer until the sauce thickens
In an oven proof dish add a layer of the tomato sauce, add a layer of the aubergine slices
Spread a thin layer of pesto and cheese on top of this
Repeat these layers until you run out of ingredients
Bake at 200 degrees for 15 minutes or until the cheese is melted
This is an easy, healthy curry that even the most ardent
meat lovers can enjoy.
Don’t be put off, if it seems that there are a lot of ingredients. I know I prattle on about how good Asian supermarkets are, but you can build up a good stock of cheap spices that will help change how you cook.
500gms Butternut Squash (peeled, deseeded, and diced)
200gms Frozen Peas
150gms Red Lentils
1 Large onion (chopped)
2 Tbsp Coconut or other oil
1 Red chilli pepper
4 Cloves of garlic
1 Tsp Fennel seeds
1 Thumb sized piece of ginger
2 Tsp Garam Masala
2 Cardamom pods
500ml Vegetable stock
2 Tbsp Chopped coriander
Add the fennel seeds and cardamom pods to a dry pan and toast until you can spell the spices.
Add the coconut oil and once heated add the onion and cook over a medium heat for 10-15 minutes, stirring occasionally. The onions should be cooked gently until they caramelise and turn brown. Taking the time to do this might seem like a bit of a faff, but it does help improve the depth of flavour
Add the butternut squash (which has been diced in 1.5cm cubes), and continue to cook over a gentle heat for 5 minutes
Grate the ginger and add to the pan along with finely chopped chilli, garam masala, red lentils, and vegetable stock, cook for a further 10 minutes
Add finely chopped garlic to the pan, along with frozen peas, and cook 5 more minutes
Check that the butternut squash is tender, and check the seasoning and adjust to your taste. (I usually go easy when adding chilli, as it’s always easier to add more, but if you like a super hot then go nuts)
Serve with basmati rice or naan bread (or both if you’re a total carb junkie like me). This curry reheats really well, and will keep in the fridge for 3-4 days