Shakshuka

Shakshuka or “baked eggs” as it may be more commonly known, is a spicy tomato sauce based dish with eggs being the hero! I have never tried it before I made it myself so not sure what it is meant to taste like traditionally, however, my version tasted amazing regardless! I invested in a Baccarat Granite fry pan and it is glorious. No need for butters when you’re cooking and absolutely nothing sticks so it’s super quick to clean! It is also oven safe which worked perfectly for this dish and reduces the amount of dish washing afterwards! My recipe is not strictly traditional as I opted not to use capsicum but mushrooms instead. Here’s what I came up with!

Shakshuka (serves 1)

What you’re going to need

2 eggs

1 tin diced italian tomatoes

1 teaspoon tomato paste

1/4 brown onion, diced

1 clove garlic, minced

1/2 teaspoon cumin

1/2 teaspoon sweet paprika

3 button mushrooms, sliced

salt and pepper

1 teaspoon olive oil (for browning onions and garlic)

sourdough toast for serving

Method

1. Preheat oven to 180 degrees

2. Warm up the oil on a medium heat in a small frypan (preferably an oven safe pan because it will keep this as a one pan dish). Add the onions and garlic and cook through until softened

3. Add the tin tomatoes, tomato paste, cumin, paprika, salt and pepper. Stir through making sure everything is well combined.

4. Once sauce begins to thicken, add the mushrooms.

5. For the eggs, you can either crack them directly into the sauce, evenly spread apart. (or what I did was crack them one at a time into a separate container, just to avoid any possibility of eggshell falling in the sauce and also so I could get a perfect position in the pan for the eggs) Once eggs are in the pan on top of the sauce, place the fry pan in the oven for 10 minutes or until eggs are cooked to your desired preference.

6. Serve with sourdough toast (or any kind of toast will be fine too!)

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Beetroot and Walnut Hummus

Beetroot is just one of those amazing vegetables that will match up with pretty much anything you pair it with. It brings colour and life to every dish that it is featured in and its unique sweet yet still savoury taste continues to lure me in for more and to be as creative with it as possible! My dad had actually tried out this recipe a few weeks ago and it tasted fabulous, so I thought I’d give it a try too! However, dad being dad, when I asked him what measurements he used, he responded with “I never measure anything, I just wing it” – not very helpful when you’re a food blogger. Alas, I measured as I go and these were what measurements and ingredients I ended up with

Beetroot and Walnut Hummus (yields 1 cup)

What you’re going to need

1 fresh beetroot, cricket ball size (or if you’re lazy/willing to splash out a few extra bucks then you can buy the precooked ones – not tinned though!)

1/4 cup walnuts

1 clove garlic

1 tablespoon tahini

3 tablespoons olive oil

3 tablespoons water

juice of 1/2 lemon (1 teaspoon roughly, but this is a taste preference)

salt and pepper

Method

1. If you have bought a fresh beetroot, you will need to bake it first. All you have to do is cook the beet how it is (do not peel the skin) by wrapping in some foil and baking for about 45 minutes. When you can easily put a skewer through the centre, it is ready to take out. When it’s ready, remove the skin using a knive and cut the beet into small chunks. Then, put them in the freezer for about 2 minutes so they’re cool enough to work with.

2. Throw all of your ingredients except the water into a pulse blender or food processor. Blend until desired consistency is achieved (if not coming together smoothly, add a tablespoon of water at a time until you’re satisfied)

3. Serve with crackers or other vegetables such as carrots and cucumbers!

Will store in the fridge for up to a week!IMG_6169

Hummus

If someone told me I could only eat one type of dip for the rest of my life it would be hummus. My love for hummus began at a somewhat early age during my high school years when i indulged in the brand Copperpot’s Hummus. As with any food I discover, I always want to be able to create it from scratch at home! For a while, I’ve been making my own, knowing the key ingredients involved but never measured any quantities. Well, one day I decided to just measure all my ingredients and it turned out 1000x better than any hummus i’d ever made! I never really followed a recipe but for this I took guidance from a recipe found on Jamie Oliver’s website but of course added a twist to it!

Ultimate Go To Hummus 

What you’re going to need

1 x 400g tin chickpeas

2 teaspoons tahini

3 tablespoons olive oil

1 tablespoon lemon juice

1/2 teaspoon cumin

salt to season

Method

1. Throw all of your ingredients together into a food processor/pulse blender. Add 2 tablespoons of chickpea liquid/water into the mix. Pulse blend until a smooth consistency is achieved. If you’re finding that the mix is dry or the chickpeas are not breaking down into a smooth paste, add more chickpea water/water.

2. Serve with dipping foods such as carrots, cucumbers and crackers!

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Corn fritters with speedy salad

So it’s Friday, the day before the weekly grocery shop which means that the creativity comes out in order to make something healthy and filling for lunch today! I was having corn cravings today, so I kept the fritters super simple. I had also conveniently run out of eggs so these ones are dairy free and vegan!

For one serving

What you’re going to need

1/2 cup flour

1/4 cup water

1/4 cup soy milk

1 x 125 gram tin Corn Kernels

salt and white pepper

Method

1. Sift your flour into a small bowl

2. Add the water, soy milk, salt and white pepper

3. Whisk until combined and make sure there are no lumps

4. Add the corn and mix through

5. Heat up a non stick fry pan on a medium heat.

6. Use a ladle to scoop the batter onto the pan (I got 3 fritters using these measurements). Cook for 2 minutes on each side or until desired golden colour.

Serve with fresh salad (my salad comprised of rocket, cherry tomatoes, cucumber and avocado)

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