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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
- 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.
- Pick and roughly chop the coriander leaves, finely chopping the stalks.
- Halve, deseed and finely chop the tomatoes.
- Place the chapatis on a tray and into the oven to warm through.
- 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.
- Add the spices, then cook for 1 minute, or until smelling fantastic.
- Meanwhile, crack the eggs into a bowl, add a pinch of sea salt and black pepper, then beat with a fork.
- Scatter the chopped tomatoes into the pan, cook for a further 2 minutes, then pour in the eggs and reduce the heat to low.
- 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.
- 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!
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 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
- Lightly whisk the eggs, water and milk to combine. Season with freshly ground black pepper and set aside.
- 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.
- Add the butter to a medium size pan and heat over a medium heat until the butter begins to bubble and foam.
- Give the eggs another good whisk until frothy and pour into the pan.
- Cook the omelette for one to one and a half minutes.
- Season the face of the omelette with salt, then sprinkle mushroom mixture over one half of the omelette.
- Using a fork, release the edges of the omelette. Flip over and slide onto a plate. Eat and enjoy!
Happy Food Revolution Day!
Hi, folks, yesterday was National Popcorn Day!
We love popcorn in our family, so we were excited to discover that there was a special day in the year to celebrate it. We made some immediately, with melted butter. Of course, there are many other ways to spice it up a bit. Click here for more ideas.
On Saturday, we went to our local library in Benoni ( part of the Ekurhuleni Metropolitan Libraries ) and Gaby picked out a few books to read. I had asked her to pick out books that she would not normally read, as we had been encouraged to in the first week of our English lessons. Amongst the books she picked was this one:
Everywhere You Look (Collections) published by Scott, Foresman and Company (1989)
The book may be found in your local library or if not, click here: Amazon. There are some great stories in this book by respected authors, such as the one we read today, “The Popcorn Book” by Tomie de Paola. We sat reading the story together, whilst eating hot, freshly made popcorn. The story is about two little boys who ask their Mum if they can make some popcorn. The Mum agrees and tells them the popcorn is in the fridge. They are puzzled as to why their Mum keeps the popcorn in the fridge. They decide to do some research in an encyclopaedia. This leads to a discovery of learning as interesting scientific and historical facts are brought to life in the story. This is definitely a “Hands-on learning” book which we thoroughly enjoyed!
For more information on National Popcorn Day, click the link below: http://www.popcorn.org/Facts-Fun/National-Popcorn-Day
For a funny musical video (Swedish Chef from The Muppets) click this link: https://www.youtube.com/watch?v=B7UmUX68KtE
Enjoy the popcorn!
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
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
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
- 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.
- Using an eating knife, cut each radish in half lengthways, then slice each radish half into 3 pieces and place into a large bowl.
- Cut the cucumber in half lengthways, scoop out the watery seeds with a teaspoon and discard.
- Slice each cucumber half into 4 pieces, then add to the bowl.
- Trim the carrot, then cut into 8 even-sized pieces and add to the bowl.
- Click apart the cauliflower florets and place into the bowl with the stalks.
- Pull out the pepper’s stalk, tearing out the core, then discard.
- Scoop out the seeds and white pith with a teaspoon, then discard.
- Cut the pepper into 4 slices, then cut each slice into 4 pieces. Add the pieces to the bowl.
- Place the apple half, flat-side down, on the board.
- Cut the apple into 6 even-sized pieces, then add to the bowl.
- Place a clean tea towel onto the chopping board and place the vegetables and chopped apple in a pile in the middle.
- 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.
- Carefully crush and squash the vegetables with a rolling pin until broken down into little pieces.
- Open up the parcel – if your pieces are still too big, wrap it back up and crush and squash again.
- Measure the balsamic vinegar and extra virgin olive oil into the empty bowl to make your dressing.
- Pick the herb leaves, discarding the stalks.
- Tear the leaves into small pieces, adding them to the bowl as you go.
- Using scissors, snip the cress or sprouting herbs into the bowl.
- Add the peas and sunflower seeds to the bowl.
- 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.
- Spread the base of each roll with the cottage or cream cheese.
Spread the soft side of each top with the humus.
- 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
FOR MORE FOOD REVOLUTION RECIPES, GO TO JAMIE OLIVER’S WEBSITE HERE
Food Revolution Day 2014
The recipe we made is the Rainbow Salad Wrap. It is simply awesome! You cannot taste the beetroot and is a great recipe to use for kids who do not like veggies! Gaby commented that the meal was far tastier than the one (with the free toy) we normally buy for her at her favourite chicken fast-food store! I am a happy mum 🙂
The Rainbow Salad Wrap
Recipe © Jamie Oliver. Photo © MATT RUSSELL. For more Food Revolution recipes, go here:
Serves 6 | 30 MINUTES
This is colourful, seriously tasty and fun to make. Feel free to use other firm fruit and
vegetables that are in season where you live, or leave out the wraps and eat it as a salad, if
2 small raw beetroots, different colours if possible (roughly 150g)
150g white cabbage
1 firm pear
½ a bunch of fresh mint
½ a bunch of fresh flat-leaf parsley
6 small wholemeal tortilla wraps
50g feta cheese
For the dressing:
5 tablespoons natural yoghurt
½ teaspoon English mustard
3 teaspoons vinegar, such as red wine, white wine or cider
2 tablespoons extra virgin olive oil
- Wash the beetroots and carrots under cold running water, scrubbing with a scrubber to get rid of any dirt (there’s no need to peel them).
- Pick off and discard the wispy ends from the beetroots.
- Hold a box grater steady on a chopping board, then gripping the root end, coarsely grate the carrots, stopping before your fingers or knuckles get too close to the grater. Place the grated carrots into a large bowl.
- Coarsely grate or finely slice the cabbage, then discard the core and add to the bowl.
- Remove the stalk from the pear, coarsely grate (core and all), then place it into the bowl.
- Finally, hold the root end of the beetroots and coarsely grate (you may want to wear rubber gloves for this), then add to the bowl.
- Pick the mint and parsley leaves, then discard the stalks. Tear or finely chop the leaves on a board and add to the bowl.
- Add all the dressing ingredients to a jam jar.
- Put the lid securely on the jar and shake well. Have a taste and see whether you think it needs a bit more yoghurt, vinegar or oil.
- Drizzle most of the dressing over the salad – just remember you can always add more but you can’t take it away, so be cautious.
- Divide the salad between the tortilla wraps, then crumble a little feta over each.
- Roll up the wraps, tucking them in at the sides as you go, then serve.
This recipe has been adapted from Jamie’s Kitchen Garden Project, Jamie Oliver Food Foundation’s programme for primary schools.
Our homemade tortillas
As you can see, the tortillas came out beautifully… they also had a great texture, flavour and are a definite hit in our household.. we will definitely be using this recipe from now on.. they were easy to make even though we did not use a mixer with a dough hook. My 8 year old daughter Gaby, did all the kneading herself..
Click on the photo if you would like to go to the Original Recipe posted by the Original Blogger 🙂