Monday, September 16, 2013

A fancy egg-ie bread...

Eggie breakfast goodness!

I love eggs for breakfast.  I go through stages of how I like them; boiled, scramble etc.  This week I've been making the good old 'Eggie bread' in the morning as it is quick and definitely satisfying!

This fancier version adds a good amount of flat leaf parsley while cooking.  I love how the parsley gets a little crisp.  Our parsley is going a little crazy at the moment, I feel like I'm using it in almost every meal!

You've never made 'eggie bread'?!  Simply you cut a hole in the bread (discard this part).  Heat a little oil in a frying pan, place bread in and then crack an egg into the hole and cook to your liking.  It only takes a few minutes and is delicious!

I like to cook mine so the egg yolk is still runny when I cut into it.  How about you?  How do you like your eggs?

Sunday, September 15, 2013

Recipe Remix: Granola topped Carrot Cakes

Carrot & granola cakes out!
Granola topped Carrot Cake

I thought for this recipe remix that I would combine two of my loves; carrot cake and granola!  It also turned out that I had some granola that I made during the week left over so it worked out perfectly.  These little cakes are moist, crunchy on top and super delicious!

The original carrot cake recipe can be found here.  However for this recipe, I swapped the olive oil for macadamia oil.  It has given it a lovely nutty flavour and I would highly recommend it.  Just to recap, here are the ingredients that you will need!

Ingredients for carrot cake:
3 good sized carrots grated (you want about a cup of carrot)
1/2 cup of olive oil - I used macadamia oil
3/4 cup of light brown sugar
1 cup of self raising flour
1/4 cup of chopped walnuts (you can add extra if you like the crunch!)
2 eggs
1/2 teaspoon of allspice or to taste


Mix the sugar, eggs and oil together (I did this on a low setting in the kitchenaid mixer)
Add carrot and flour and mix again.
Stir through walnuts.
Add mixture to 12 muffin tin, that has been prepared with paper cases.
Sprinkle granola on top.
Cook at about 170-180 degrees celsius for approx 20 minutes.

Granola topped carrot cakes
Here they are just before going in the oven!

For the granola recipe, you can find one of my basic granola recipes here.  If you are anything like me, you generally make granola each week and have it on hand!  You could also use a bought granola too. These didn't last long in our house!  They are moist and not too sweet - they definitely hit the spot if you are craving cake.


Sunday, September 8, 2013

A salad of memories...

Today's homemade lunch: raddicchio, feta, pear and hazelnut salad!

It's funny how the combination of flavours can bring back certain memories.  I remember my first Christmas in New York City.  It snowed on Christmas eve and we ran outside in Manhattan with snowflakes falling on our eyelashes.  We also went out to a restaurant for Christmas dinner and I remember having a salad that was made of radicchio, blue cheese, pear and hazelnuts.  I don't know why but this salad as the starter will always stay with me and everytime I make something similar, it takes me back to that Christmas in New York City, which was well over 10 years ago!

Yesterday, I made a similar salad, however I swapped the blue cheese for feta and made a champagne vinegar and dijon dressing.  This salad is filling, crunchy and fresh but will always make me think of Christmas in New York.

You may also find this delicious!

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