Right, so instead of the regular “Foodie Friday” post, this week I decided to share this video with you.
I made this for lunch for myself this week, and it is SO YUMMY. But mine ended up looking like chunky fried rice (I epically failed at the whole “getting stuff onto the omelette” part) so I thought the original video with an amusing Ryosuke would be better (both for the recipe, the amusement, and what the food is actually supposed to look like).
NB – I halved the recipe, because I was only making it for me.
My scrambled eggs are legend. Literally – whenever we go camping with friends or have someone stay over, if I offer the option of “my scrambled eggs”, just about everyone jumps at them (except Hubby, who just doesn’t like scrambled anything. I will convert him haha).
They’re really easy to make, and taste AWESOME.
The recipe below is for 1 person, but it’s easy to scale up.
For the record, I always use the whole egg. None of this “egg whites only” business for me, the best part of the egg is the yolk! (In my opinion). If you only use whites, you may need a little extra white.
- 2 eggs
- 2tbsp milk
- 2 cubes frozen spinach
- 3 slices ham, thinly sliced
- 1tbsp spring onion, finely sliced
- 2tbsp grated cheese (I generally use pizza mix cheese, because it melts nicely)
- Put eggs & milk into a bowl and mix up. Season with pepper, if desired (don’t add salt, the other ingredients are a bit salty in flavour so add the salt at the end)
- Preheat a small nonstick pan over med-high heat, then add ham and spinach (I defrost the cubes in the microwave first, but that step is not strictly necessary. They will defrost in the pan, I’m just too impatient to wait).
- Once the ham and spinach are heated through, add spring onions. Stir through, then add egg mix.
- Keep an eye on the eggs, stirring a bit to scramble the eggs. Once the eggs are about 3/4 cooked, add the cheese and stir through.
- Serve 🙂
Add whatever veges you want – this is the base recipe, the things that ALWAYS go into this. Sometimes I’ll add mushrooms, tomatoes, capsicum, whatever I’ve got in the fridge.
You can swap out the ham for bacon if that’s what you have – in our house, we always have ham because that’s what Hubby has on his sandwiches, but we only have bacon if I can buy it on special.
Experiment with seasonings – add some hot sauce or chilly flakes if you like spice, or a bit of curry powder for something different.
I once again forgot to take a photo of this… but I’ll try to remember next time I make it, and update the post 🙂
This was a new recipe, and it’s a hit! So quick and easy, and sooooo tasty! 1 portion of the recipe ingredients will coat up to about 2 breast fillets worth of chicken (3-4 serves with sides). If you’re feeding more people, just double it.
- Chicken (diced/fillets, breast/thigh, whatever floats your boat)
- 2 tbsp parsley (fresh or dried)
- 3 gloves garlic, crushed
- 2 tsp lemon rind, finely grated
- 2 tbsp lemon juice
- 1 tbsp water
- Put chicken in pan, along with all other ingredients. Cook on med-high heat until done.
It really is that easy. This will also freeze well once cooked.
Simple, but oh-so-good. The recipe comes from the “Australian Women’s Weekly Superfast Recipes” cookbook.
This is a REALLY easy and quick recipe. It’s one that my mum always makes, and she passed her recipe on to me.
The ingredients below are about right for a 1 person serve. If you need more, just multiply everything.
- 1 tbsp packed brown sugar
- 1 tbsp butter or margarine, melted (if you are making this as a salad dressing, swap this out for additional oil)
- 1 tbsp oil (I use rice bran oil, I don’t have any other oils in the house)
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 clove garlic, finely chopped
Mix all the ingredients together in a bowl.
If you are using this as a marinade, you’ll want to let it sit for at least 2hrs before cooking. If you’re using it as a stirfry sauce, just add it straight to the wok 🙂
This is a something that I just threw together one day when I didn’t know what else to make, and I didn’t have a lot in the pantry/fridge. It was an instant hit with Hubby (it’s got bacon and pasta. Nuff said).
It goes together really quickly, and freezes well.
- 250g bacon, diced (either pre-diced or DIY)
- 440g can diced tomatoes
- 2 tbsp tomato paste (ish – this is an approximate measurement)
- 1 brown onion, diced
- 2 cloves garlic, crushed
- herbs, salt & pepper as per preference
- Oil pan and cook onions until translucent. Add garlic and bacon and cook until bacon is browned.
- Add tinned tomatoes and tomato paste, and herbs/salt & pepper. Cook for a few minutes, then serve with your choice of pasta.
I use 1 full packet of dry pasta to go with this (500g packet), and freeze pasta & sauce in single serve containers.