Baked eggs w/ grilled haloumi, cherry tomato, zuchini and mushrooms

Baked eggs are one of my favorite breakfast food but I love that we can have it for any meal. This is a veggie version of the dish that you can vary by flavouring the simple tomato sauce with whatever you have to hand.

Ingredients

• 2 eggs
• 1 tbsp olive oil
• 1 red onions, chopped
• 1 red chilli, deseeded and finely chopped
• 1 garlic clove, sliced
• small bunch coriander leaves finely chopped
• 1/2 cup diced haloumi
• 1/2 cup sliced mushrooms (which ever you prefere)
• 1/2 cup finely diced zuchini pre cooked)
• 4 cherry tomatoes
• 6 tbs of plain tomato sauce
• 1 tsp caster sugar

 

Preheat the oven 200°

Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the haloumi, mushrooms, zuchini and cherry tomatoes. Add the sugar and put aside.

Pour the mix into two small dishes then crack the egg into each one. Put the dishes in the oven and cook about 10 minutes or until the egg is cook the way you like.

Serve with warm ciabatta, garlic bread or crackers.


Enjoy!

Xx

Sweet corn cake

I love going out for breakfast more than dinner because it's not something that we don't have in France and I got addicted to it.
I’ve been looking for a good corn fritter recipe for a while – one that doesn’t produce pancake – like fritters. These are nice and crunchy, and with the lemon and chilli, have a bit of zing to them.
I made a creamy salsa to go with them, it can be switch for tomato salsa, relish, sweet chili sauce, sour cream or guacamole. You can also add bacon!

Ingredients

• 2 cans of sweet corn
• 2 birdseye chillies chopped finely
• 2 shallots chopped
• handful roughly chopped coriander
• 2 large eggs
• 1/2 cup plain flour
• juice of 1 lemon
• pinch of salt and pepper
• olive oil
• side to serve

Heat a non stick pan with a little olive oil and fry the shallots until just golden.  Drain the sweet corn and mix in a bowl with the shallots and remaining ingredients until combined.

Heat another tablespoon of olive oil in the pan on medium to high.  Drop 2 teaspoons of mixture per fritter into the pan and pan fry on each side until golden brown.  Remove from pan and place on paper towels.

Serve with relish, salsa, sour cream, sweet chili sauce or guacamole to serve.

Enjoy

Xx

Stir fry Hookien noodles with chicken and cashew

Lately, I've been feeling like asian food, thai in particular. So after spending a little forture at the thai place near home a couple of times i decided to try my own recipe. So here you go, it's pretty basic so you can add or remove ingredients or swap chicken for pork or duck.

Ingredients 

• 200g chicken breast fillet cut in chunks
• 1 handful of snow peas
• 1/2 cup of cashew
• 1 red onion, finely chopped
• 1/2 cup of pinaple chunks (optional)
• 1 packet of fresh honkkien noodles
• 2 tbs say sauce
• 2 tbs fish sauce
• 1 tbs balsamic vinegar
• Freshly ground black pepper
• Sea salt
• 1 tbs cooking oil (vegetables)
• 1/2 tsp paprika

1. Add water in a small sauce pan, bring it to boil and add the snowpeas. Leave it to a gentle simmer for about 10 minutes or until soft. Drain and set aside.
2. Add water in a medium sauce pan, bring it to boil add the honkkien noodles and cook 2 to 3 minutes or follow the instructions on the packed. Drain and set aside.
3. Set a wok pan over medium heat, add vegetables oil and onions, cook about 5 minutes. Add the cashew, cook another 3 to 5 minutes or until golden brown. Add the chicken chuncks and lower the heat when it becomes white. Cool another 5 minutes or until the chicken is ready. Add thai sauce, fish sauce, balsamic vingear, salt, pepper and paprika. Season to taste.
4. Finaly, add the noodles and snowpeas and heat a few minutes, stir occasionaly.
5. Serve immediatly and add pinaple chunks if desired.

Enjoy!

Chocolate Pear Crumble

The very best thing about crumbles? You don’t really need a recipe for them.
Also? You can use any kind of fruit you have in the kitchen. The ripe and in season and the starting to attract fruit flies. You can toss them all in with each other, mostly. Avoid bananas and watermelon. Otherwise, it’s all fair game.

Ingredients

• 3 Pears
• 1 1/2 cup chocolate chips
• 80g icing sugar
• 80g brown sugar
• 1 tbs cinnamon
• 1/2 lemon juice

• 200g plain flour
• 100g rolled oats
• 75g brown sugar
• 150g unsalted butter at room temperature
• Pinch of ground nutmeg
• Pinch cinnamon
• 75g almond meal

Preheat the oven 180°

Peel, core and cut into 2cm chuncks the pears.Combine the pears, icing sugar, brown sugar, cinnamon and lemon juice in a large mixing bowl, toss together throughly. Add the chocolate chips and tip into the baking dish.

Combine the crumble ingredients together to get rough crumbs. Scatter evenly over the fruits. Bake 45 minutes or until the fruit is bubling and the crumb is a crunchy golden brown.

Enjoy!

Chocolate fudge brownie

I've been having chocolate cravings lately and when my boyfriend came back from the shops with baking chocolate I could resist! I recently viewed this recipe in a children book: guaranty for a rich in chocolate and easy recipe! Nothing to fancy but just a well balanced recipe and super quick! I did changed the cooking time because I like my brownie softish and 30 minutes would have been too much.

This recipe also suggest a frosting on too. Not being a big fan of frostings I decided to elaborate two versions, one with, one without. So I baked a really thin cake I slices one half and served it like that. The other half were filled with chocolate. I would have say I preferred the plain one but everyone else went back for the frosted one! You try it and let me know :)

Ingredients

250g dark baking chocolate

80g butter

3/4 cup raw sugar

2 large eggs

1 tablespoon vanilla extract

3/4 cup plain flour

1/2 teaspoon salt

Frosting

3 tablespoons butter

3 tablespoons cocoa powder

3 tablespoon Greek yoghurt

1 1/2 tablespoon honey

1 teaspoon vanilla extract

1/2 cup confectioner sugar

Preheat oven 180 degrees.

In a heavy duty sauce pan melt butter and chocolate together, stir often. Once smooth, set aside.

Mix sugar and eggs well until light and fluffy. Then add flour, salt and vanilla extract. Pour the chocolate mixture in the mixing bowl and incorporate all the ingredients together.

Grease the cake pan with butter and flour and tip the batter in the prepared pan. Cook between 15 to 20 minutes depending on how wide your pan is so how spread the mixture is.

To make the frosting, melt the butter in a small sauce pan. Then add cocoa, honey and vanilla. Mix well. Add the confectioner sugar and yoghurt. Beat until it looks like frosting.

Now if you made a thick brownie you can spread the frosting evenly over it and cut it into squares. If like me you made a thin cake, you'd better cutting squares, speed some frosting and cover by another square until you used all the cake.

Enjoy!

Chocolate Pistachio mi-cuits with sweet cream

This afternoon I was watching "French Food Safari" that I found at Brisbane library. It already open m appetite, but when they started showing pastries, viennoiseries and other French cakes I had a craving for sweet. I wanted chocolate!

I took a quick look in my pantry and realized that I didn’t have what I use for my usual chocolate cake (no egg or butter). And I remember this clever pin on how to replace egg in a cake. So I built a new recipe that actually turned out really well. Theses cakes are really light and not too sweet. It’s why I made that cream that goes perfectly with it and balances the sweets!

Chocolate Pistachio cake

• 1/2 cup brown sugar
• 1 cup caster sugar
• 2 1/2 cups of flour
• 1 cup butter
• 1 1/2 cup yogurt
• 2 cups milk
• 1 cup cocoa powder
• 3/4 cup finely slices pistachio + 1/4 for decoration

Sweet cream

• 1 cup pouring cream
• 1/2 cup sugar
• 1tbs lemon juice

Mix all the dry elements together in a large bowl (exepted for the pistachios). In a second mixing bowl mix the melted butter, yogurt and milk. Slowly start pouring the liquids into the first bowl.

Preheat oven 180°

Place the mixture in small cake pan (make about 12, depending on the size). Add the pistachios on top. Cook 20 to 25 minutes.

Let the cakes cool down. In a bowl, incorporate the pouring cream, sugar and lemon juice untill you obtain a bubly and smooth texture. Then, disposate the warm cake on a plate with the cream and decorate with pictachios and cocoa powder.

Enjoy!

Xx

Come back & best muffin recipe

Well after a good 2 months away from you I finally found the courage to start writting again! I've been away then too busy to cook anything interesting and I ended up feeling awefull for waiting that long and was shy to write a new post.

When I went in Queensland, I stopped by the little village of Kuranda which is a huge hyppie market with lots of organic and hand made products. After a tiring morning wondering around the aisles I stopped for a muffin-coffee and that was.... I had to ask what was his secret and he did gave me the recipe.

Too happy i tried it, first thing when I came back in Sydney. Not disappointing at all! They are soft and full of taste. Really easy to make and you can use the base of this recipe for any flavour just add whatever you feel like. It is the perfect perfect balance for a good muffin base.

Here are some pictures of the trip in North Queensland and the muffin's recipe.

Ingredients

• 300g flour
• 150g brown sugar
• 50g melted butter
• 1 egg
• 225ml milk
• 2 bananas
• 2 teaspoons of honey (can be replace by 60m of butter scotch)
• 1 handfull of dark chocolate
• 1 handfull of white chocolate (can be replace by macadamia)

1. Preheat oven at 200°
2. Mix all the dry ingredients together and keep on the side.
3. Mix well the egg with melted butter and add milk and honey. Slowly poor the dry mix into this one. Stir until everything is well combine then add the chocolates and bananas.
4. Poor into muffins pan and cook at 200° for 20 minutes.

Have a good week end

Xx