FRENCH ROLLED OMELET

INGREDIENTS

  • 3 Large eggs

  • 1 Tablespoon chopped fresh herbs, such as chives, tarragon, and flat-leaf parsley

  • Kosher salt 

  • Freshly ground black pepper

  • 1 Tablespoon unsalted butter, plus more for serving

  • 2 Tablespoons shredded cheese 

DIRECTIONS

STEP 1 

Crack eggs into a bowl, add herbs, and season lightly with salt and pepper. Using wooden chopsticks, beat until well blended and ingredients are incorporated.
 

STEP 2

Heat an 8-inch nonstick or seasoned carbon steel pan over high. Add butter, and cook until foamy but not browned, tipping pan to coat bottom evenly with melted butter. 
 

STEP 3 

Pour eggs into pan; immediately swirl pan clockwise while stirring eggs vigorously counterclockwise with chopsticks to keep curds small and creamy.
 

STEP 4

When a soft scramble forms, stop stirring eggs. Drag chopsticks around outside edge of omelet to turn wispy edges into scrambled eggs.
 

STEP 5 

Once a thin sheet of cooked egg (egg crêpe) forms on surface of pan, quickly sprinkle with cheese, if desired.
 

STEP 6

Using an underhanded grip on handle, tilt pan away and begin rolling egg crêpe filled with soft scrambled eggs toward edge of pan opposite the handle. Using chopsticks, tuck edge into omelet. Turn out omelet onto plate, seam side down.

SERVES 1 - 2

SHAKSHUKA

INGREDIENTS

  • 6 Eggs

  • 1 Tablespoon chopped fresh herbs, such as chives, tarragon, flat-leaf parsley

  • 1 Onion, finely diced

  • 2 Garlic cloves, crushed 

  • Red capsicum, finely diced

  • 2 Long chillies, finely diced

  • 2 Tbsp tomato paste

  • 1 Tsp sweet paprika 

  • 1 Tsp smoky paprika

  • 1 Tsp ground cumin 

  • 425g Tin or diced tomato 

  • 1/2 Tsp brown sugar 

  • 500g Greens

  • Crusty fresh bread to serve

DIRECTIONS

STEP 1 

Heat the oil in a medium heavy-based frying pan over medium-high heat. Add the onion, garlic, capsicum and chilli. Cook for 3–5 minutes, or until tender and slightly caramelised. 

STEP 2

Add the tomato paste, paprika and cumin and cook for 1 minute, or until fragrant. Add the tomato and sugar, and stir to combine. Reduce the heat to medium-low and cook for 15–20 minutes.

STEP 3 

Add the greens and stir through the tomato sauce. Crack the eggs one by one into the tomato mixture in the pan. 

STEP 4

Reduce the heat to low and cook for 5 minutes, or until the eggs are cooked the way you like. Scatter over the parsley, season with salt and pepper, and serve with fresh crusty bread.

SERVES 6 - 8 

COOKING NOTES

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

SPICY POTATO SALAD

INGREDIENTS

  • 1 Bunch spring onion finely chopped

  • 250g Minced beef 

  • 250g Minced pork

  • 20g Grated ginger

  • 1 Egg

  • 2 Tsp roasted sesame oil

  • 2 Tbsp Vegetable oil

  • 1 Tsp cornflour

  • 1 Tbsp white sesameseeds

  • Fresh coriander to serve 

DIRECTIONS

STEP 1 

Place the potatoes in a saucepan, cover with salted water, simmer gently until cooked through. Set aside until cool enough to handle, then peel and cut into cubes.

STEP 2

Mix the potato with the peas, both types of chilli, lemon juice and black sesame. Set aside.

STEP 3

Pour oil into a small frypan over medium heat. When oil is hot, add the turmeric powder and fenugreek seeds. Once the fenugreek seeds turn slightly brown, pour the contents of the pan, including oil, into the bowl with potatoes and mix.

STEP 4 

Garnish with fresh coriander and serve.

SERVES 4 

COOKING NOTES

 

• Black sesame seeds are available from spice shops, Indian food shops and some delicatessens.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

SPAGHETTI ALLA CARBONARA

INGREDIENTS

  • 60ml oil

  • 4 Garlic cloves, crushed

  • 200g Meat

  • 125ml Dry white wine

  • 400g Spaghetti

  • 3 Eggs, lightly beaten

  • 80g Grated pecorino 

DIRECTIONS

STEP 1 

Heat oil in a large deep frying pan over medium heat. Add garlic and cook for 4 minutes or until starting to change colour. Using a slotted spoon, remove garlic. Set aside.

STEP 2

Add meat to pan and cook, stirring, for 3 minutes or until starting to brown. Add wine and cook for a further 30 seconds, scraping base of pan to remove any browned bits. Remove from heat and set aside in pan.

STEP 3

Meanwhile, cook pasta in a large saucepan of boiling, salted water for 10 minutes or until al dente. Drain. Reserve 125 ml cooking liquid.

STEP 4 

Return pan with meat on high heat with 2 tbsp reserved cooking liquid, and cook for 30 seconds or until heated through. Add pasta to pan with remaining 85 ml cooking liquid. Pour over eggs and toss until just combined and eggs have started to set. Season with salt and pepper.

STEP 5 

Divide pecorino among bowls. Top with pasta and scatter with extra pecorino. Serve with reserved fried garlic and crusty bread.

SERVES 4 

COOKING NOTES

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

5 Minute Snicker Mousse

INGREDIENTS

  • 1 Cup reduced-fat ricotta cheese

  • 2 Teaspoons cacao/cocoa powder

  • 1/3 Cup peanut butter

  • 2 Tablespoons maple syrup

  • 1 Tablespoon dark chocolate bites

  • Banana ( Optional )

DIRECTIONS

STEP 1 

Combine all ingredients in a bowl and mix well

STEP 2

Serve into cups or bowls and top with the extra chocolate. Eat immediately or chilli the fridge for 30 minutes to 1 hours before serving. ( Store leftovers in the fridge for 3-4 days ) 

SERVES 4 

Crunchy Oat Squares

INGREDIENTS

  • 1.5 Cup rolled oats

  • 1/4 Cup plain wholemeal flour 

  • 3 Tablespoons peanut butter

  • 2 Tablespoons water 

  • 1 Tablespoon honey 

  • Pinch of baking powder 

  • Pinch of salt

  • Cooking oil spray

DIRECTIONS

STEP 1 

Preheat oven to 180c

STEP 2

Place oats in a food processor on high until finely ground

STEP 3

Add flour, honey, peanut butter, water, baking powder and salt

STEP 4

Process until well combined

STEP 5

Prepare a medium square baking tray with baking paper and spray with cooking oil.

STEP 6

Press oats mixture firmly into the prepared baking pan. Slice into 12 squares, approximately 2cm x 2cm

STEP 7

Bake for approximately 30 minute or until golden 

STEP 8

Turn off oven, let oat squares dry in oven with door closed for 20-30 minutes 

STEP 9

Remove squares from pan, break apart. Cool completely. Store in airtight container for up to 1 week

SERVES 6

Sticky Date & Dark Chocolate Chip Cookies 

 

INGREDIENTS

  • 1.5 Cup wholemeal self raising flour

  • 2 Tablespoon sugar

  • 3 Tablespoon melted coconut oil

  • 1 Egg

  • 1/4 Cup dark choc chips 

  • 10 Dried dates ( finely chopped ) 

  • 1 Teaspoon salt 

  • 3 Tablespoon water ( you may not need it all ) 

DIRECTIONS

STEP 1 

Preheat oven to 180c and line 2 trays with baking paper

STEP 2

Mix all the ingredients together adding a little water if needed to help bind it all together 

STEP 3

Make 24 small balls and place then on the trays 

STEP 4

Sprinkle a tiny bit of salt on top of each 

STEP 5

Bake for 12- 15 minutes or until golden 

STEP 6

Cool on a wire rack and then store in an airtight container 

SERVES 24 

Easy Gluten Free Corn Fritters

 

INGREDIENTS 

  • 420 grams canned corn kernels (one standard tin of corn)

  • 1/4 red onion or 1/2 a smaller-sized onion

  • 1 large handful fresh parsley, mint or coriander (whatever you prefer)

  • 2 eggs

  • 1/2 cup gluten free plain flour approximately 65-70 grams

  • 1 tsp baking powder (gluten free)

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1-2 tsp curry powder (adjust quantity to taste)

  • olive oil, ghee, coconut oil etc. for frying
     

DIRECTIONS

  1. Drain the corn kernels thoroughly. Measure out 1 cup of corn, and set the rest aside. Finely dice the onion, and roughly chop up the fresh herbs.
     

  2. Place 1 cup of the corn kernels and the eggs in a blender or food processor and pulse to form a chunky batter, it doesn’t need to be super smooth.
     

  3. Add the flour, baking powder, curry powder, salt and pepper to the blender/processor and pulse again to form a thick batter. Pour the mixture out into a bowl and stir through the chopped red onion, herbs and the remaining corn kernels.
     

  4. Heat a non-stick frying pan to a moderate heat; not too hot, or the fritters will burn. Add a little oil to the pan. (You need to add some oil if you want the fritters to brown up and crisp at the edges, so make sure to cook with at least a little grease in there!)
     

  5. Scoop out a heaping tablespoon of batter into the pan, shaping it into a flat fritter shape not more than 1cm thick. Repeat with as many as can fit in your pan.
     

  6. Cook the fritters for approximately 2-3 minutes on each side. In between batches, add a little extra oil to the pan to keep the fritters from sticking, as necessary.
     

  7. Serve the fritters warm with sides of choice. 

MAKES 8 FRITTERS 

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Paphos, Cyprus

9666 5991