Food Revolution Day 2017

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The focus this year was on “No-Junk Breakfasts”. Breakfast is the most important meal of the day, yet so often, this meal is neglected by parents and children, alike. As home-schoolers, we always eat breakfast but sometimes fall into the trap of boring cereals, day after day. This year, as a parent I am going to try to liven up our first meal of the day, whilst still making sure it is a healthy and nutritious meal. The recipes suggested by Jamie Oliver will surely help. (See link here: No-Junk Breakfast Recipes )

We decided to try making the “Silky Masala Eggs” recipe on Saturday. Here is the recipe:


  • 1 small red onion
  • 1 fresh red or green chilli (we left this out)
  • 1 teaspoon crushed of garlic
  • Fresh coriander
  • 6 small cocktail tomatoes
  • Olive oil
  • Half a teaspoon cumin seeds
  • 4 wholewheat or brown chappatis or roti
  • 1 teaspoon garam masala
  • Half a teaspoon tumeric
  • 6 large free-range eggs


  1. On a chopping board, peel and finely slice the onion, de-seed and finely slice the chilli (if using), then peel and crush the garlic.
  2. Pick and roughly chop the coriander leaves, finely chopping the stalks.
  3. Halve, deseed and finely chop the tomatoes.
  4. Place the chapatis on a tray and into the oven to warm through.
  5. Heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium-low heat, add the onion, chilli, garlic and coriander stalks, then fry for 5 minutes, or until softened, stirring regularly.
  6. Add the spices, then cook for 1 minute, or until smelling fantastic.
  7. Meanwhile, crack the eggs into a bowl, add a pinch of sea salt and black pepper, then beat with a fork.
  8. Scatter the chopped tomatoes into the pan, cook for a further 2 minutes, then pour in the eggs and reduce the heat to low.
  9. Stir slowly until you’ve got beautiful silky strips of just cooked egg, surrounded by softer, custardy egg, then remove from the heat – the residual heat of the pan will continue to cook the eggs.
  10. Stir the coriander leaves into the eggs, then serve with warm chapatis and a little extra chilli scattered over, if you like.

 Thoughts:  Did we enjoy? Yes, extremely yummy!


Tomorrow is Food Revolution Day 2017!


Firstly, apologies for neglecting this blog.. Life has been hectic in our home-school and in our bookkeeping business.

Anyway, this year the Food Revolution day is Friday 19th May 2017 and that is tomorrow!! Oh my goodness me!!

Fortunately, the food prep does not look too difficult and we should be able to get everything ready on time.  The focus is on healthy breakfasts and we have already chosen our recipe.  Should you wish to partake, the link for recipes and other goodies can be found here: Be a Food Revolutionary!

Enjoy cooking!



Food Revolution Day 2016

Omelette with Mushrooms



The omelette we made is light, crispy and easy to make!  We got our inspiration from a recipe featured in a South African magazine; “Women’s Health” namely; “Goats Cheese (Chevin) and Feta Omelette”. See the Youtube link HERE .


In our version, we omitted the cheese and tried it with mushrooms… Here is the recipe:


2 eggs
2 tablespoons water
2 tablespoons milk
Freshly ground black pepper
1 teaspoon butter
Finely chopped fresh Italian parsley and a few sprigs of basil
1 finely chopped spring onion


  1. Lightly whisk the eggs, water and milk to combine. Season with freshly ground black pepper and set aside.
  2. Slice 4 medium sized mushrooms, spring onion, parsley and basil. In a small pan, melt 1 teaspoon butter and gently cook the mushrooms. Set one side.
  3. Add the butter to a medium size pan and heat over a medium heat until the butter begins to bubble and foam.
  4. Give the eggs another good whisk until frothy and pour into the pan.
  5. Cook the omelette for one to one and a half minutes.
  6. Season the face of the omelette with salt, then sprinkle mushroom mixture over one half of the omelette.
  7. Using a fork, release the edges of the omelette. Flip over and slide onto a plate. Eat and enjoy!

Happy Food Revolution Day!



One week to go

This year, Food Revolution Day is changing its format somewhat. The challenge set is to make an ordinary omelette. Although this may seem a simple task; there is a twist.. firstly, it is a competition and secondly, there is a prize to be won. Be inspired by your country’s food culture and create an omelette that is unique to your land. Think of spices, flavours, foods and cooking methods only to be found and used in your country. Once you have created your fantastically, healthy dish; take a photo and post it to the competition thread (anytime between 12 May to 3 June 2016) on Instagram, Twitter or Facebook using the hashtag #foodrevolution. We are up for the challenge.. how about you?

For more information, have a look at Jamie’s post here: International Omelette Challenge


Food Revolution Day 2015 – The Squash It Sandwich

Hello there, unfortunately, we were not able to take part today as my dear daughter is very ill with the flu and very miserable.. however, we will make this delicious looking recipe as soon as our household is back to normal again.  So, for now, I will only post the recipe:

The Squash It Sandwich

The Squash It Sandwich
Recipe © Jamie Oliver. Photo © Dan Jones 

Makes 4 | 40 MINUTES

This is colourful, seriously tasty and fun to make. Swap the roll for another type of
bread, if you like, or leave it out altogether and eat it as a salad.

4 seeded wholegrain rolls
4 radishes
5cm piece of cucumber
½ a small carrot
2 cauliflower florets
½ a small red pepper
½ a small apple (core removed)
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
4 sprigs of fresh soft herbs, such as dill, flat-leaf parsley or basil or 2 sprigs of fresh mint
½ a punnet or 1 handful of salad cress or sprouting herbs
1 handful of fresh podded peas
1 tablespoon sunflower seeds
2 tablespoons quality cottage cheese or cream cheese
2 tablespoons quality humus

  1. On a chopping board, carefully halve the rolls across the middle using a bread knife, to give you a top and a base for each. Put to one side.
  2. Using an eating knife, cut each radish in half lengthways, then slice each radish half into 3 pieces and place into a large bowl.
  3. Cut the cucumber in half lengthways, scoop out the watery seeds with a teaspoon and discard.
  4. Slice each cucumber half into 4 pieces, then add to the bowl.
  5. Trim the carrot, then cut into 8 even-sized pieces and add to the bowl.
  6. Click apart the cauliflower florets and place into the bowl with the stalks.
  7. Pull out the pepper’s stalk, tearing out the core, then discard.
  8. Scoop out the seeds and white pith with a teaspoon, then discard.
  9. Cut the pepper into 4 slices, then cut each slice into 4 pieces. Add the pieces to the bowl.
  10. Place the apple half, flat-side down, on the board.
  11. Cut the apple into 6 even-sized pieces, then add to the bowl.
  12. Place a clean tea towel onto the chopping board and place the vegetables and chopped apple in a pile in the middle.
  13. Fold over each corner of the tea towel so your ingredients are wrapped up like a parcel – make sure there are no gaps to stop the vegetables from escaping.
  14. Carefully crush and squash the vegetables with a rolling pin until broken down into little pieces.
  15. Open up the parcel – if your pieces are still too big, wrap it back up and crush and squash again.
  16. Measure the balsamic vinegar and extra virgin olive oil into the empty bowl to make your dressing.
  17. Pick the herb leaves, discarding the stalks.
  18. Tear the leaves into small pieces, adding them to the bowl as you go.
  19. Using scissors, snip the cress or sprouting herbs into the bowl.
  20. Add the peas and sunflower seeds to the bowl.
  21. Add the squashed vegetables to the bowl, then using the tips of your fingers, carefully toss them in the dressing so they’re nicely coated.
  22. Spread the base of each roll with the cottage or cream cheese.
    Spread the soft side of each top with the humus.
  23. Equally divide the vegetable mixture between the base of each roll.
    Place the lids on top, houmous-side down, press lightly, then tuck in!

Recipe © Jamie Oliver. Photo © Dan Jones