Fried Garlic Broccoli and Kale March 18 2019, 0 Comments
Serves Six as a Side:
1 Large head of Brocolli, cut
350g Curly Kale, tough stems discarded and torn
3 tbsp of Olive Oil
3 Garlic Cloves, thinly sliced
1/2 tsp Cumin Seeds
2 tsp Chili Flakes
1/2 Cup Mint Lives Roughly Shredded
1. Boil salted water in a saucepan, and add the broccoli and blanch for 90 seconds. Remove the broccoli with a slotted spoon and refresh with cold water and dry. Add the kale to the boiling water, blanch for 30 seconds then drain and refresh with cold water. Squeeze out as much water from the kale as you can with a clean kitchen towel and set aside.
2. Put oil into large frying or saute pan and place over high heat. Add the garlic and cumin and fry for about two minutes, stirring a few times, until the garlic is golden. Remove the garlic with a slotted spoon and set aside. Add the kale to the oil and fry for 3 to 4 minutes, until the leaves are crisp. Add in the broccoli, 1 tsp chili flakes, and 1/4 tsp of salt. Stir for a minute, and then transfer into a large plate. Gently mix in the mint and squeeze lime juice, serve with the remaining 1 tsp chili flakes and crispy garlic on top.
(Recipe courtesy of Simple by Yotem Ottolenghi)
Cherry Tomato Salsa August 29 2018, 0 Comments
1 Cup Cherry Tomatoes Chopped
Handfull of Coriander Chopped
2 Scallions Thinly Sliced
1 Green Chili Pepper (Optional for extra Spice!)
Juice of a Lime
Pinch of Salt
Mix first four ingredients in a medium-sized bowl, and follow by adding lime juice and season with salt. Add to your morning eggs, or add some feta cheese and have it as a dip with pita chips!
(Image courtesy of ecru)
Fresh Overnight Oats March 27 2017, 0 Comments
Milled Down Baby Oats
Coconut Almond Milk
Pinch of Salt
Soak baby oats in coconut almond milk overnight. The next morning add soaked oats in a bowl or jar mix in a pinch of sea salt and pour blueberries over them. Enjoy a fresh and healthy breakfast!
Spicy Avocado Toast October 19 2015, 0 Comments
One of the easiest and fastest things to make for breakfast is avocado toast. Over the long weekend I made me a spicy version of the avocado toast with some Aleppo oil. Here's the recipe to try on your next lazy weekend.
Makes Four Toasts
1/4 Cup Olive Oil
1 Tablespoon Aleppo Pepper
4 Pieces of Toasted Multi-cereal Bread
Crumbled Feta Cheese (Optional)
Place the olive oil, Aleppo pepper and paprika in a small pot. Place over medium heat.
The pepper flakes will begin to sizzle. Count 30 seconds from the time they start to sizzle and turn the heat off. Allow to cool.
In a bowl, smash the avocado with a fork and season with a generous amount of lemon juice, salt to taste.
Place some avocado onto each piece of grilled bread, drizzle with the Aleppo oil. Garnish with Sea Salt.
(Recipe Courtesy of I Will Not Eat Oysters)