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!
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 🙂
Morning folks, it is a cool, sunny Autumn day here in Benoni (East of Johannesburg, South Africa). Here is an update for Food Revolution Day in our house. We have decided to make our own tortillas before the event. Although Gaby and I have made rotis; we have never tried making tortillas before. We are going to try the recipe found on Chris Scheuer’s blog:Chris Scheuer’s Best Ever Homemade Flour Tortillas I will post a photo later and let you know how it went… in the meantime here is a photo of the baby carrots we picked from our garden yesterday, which will be used in The Rainbow Salad recipe..