Salmon With Grilled Vegetables

You Will Need:

Salmon:

• 1 tablespoon, Oil – Olive
• 2 tsp of “Eight Spice Sprinkle”
• 1 tsp of Pink Himalayan Salt
• 1 tsp of Oregano
• 3 Medium sized Strips of Salmon, Raw (150gm Each)
• 1 Lemon – cut to three thirds 

Vegetables:

• 1 small Chilli
• 3 cm sized piece of Ginger- peeled
• 3 clove (3g), Garlic Clove- peeled
• 1 medium, Organic Red Onion- peeled
• 14 Baby Wild carrots- peeled
• 2 Heads of Broccoli
• 2 pinches of Himalayan Salt
• 1 tbsp of Olive Oil
• 1 oz of Goat Feta cheese

Directions:

Salmon:

1. Take a small bowl and fill it with 1 tbsp of olive oil, 1 tsp of Himalayan salt and 2 tsp of “Eight Spice Sprinkle” (Please see the recipe in “Sweet and Savoury Condiments”), mix well.
2. Rub your Salmon pieces with the marinate you’ve just prepared.
3. Leave it to marinate and on the meantime, start cooking your vegetables.
4. When your vegetables are in the oven, start frying Salmon.
5. Heat up the pan and put salmon –(skin down) onto it, reduce the heat and cook for 3 minutes on one side.
6. When you can see salmon is faded in colour half way up, turn it gently to another side and cook for another 3 minutes.
7. Take Salmon Out onto the serving dish.

Vegetables:

1. Heat up the oven to 240 °C on “Grill” or “Bake”
2. Take Broccoli and de-flower it so you’ve got the flowers nice and semi small. Put it into the ball.
3. Peel and wash carrots, ginger and garlic.
4. Chop up your ginger, chilli and garlic
5. Slice the onion
6. In big non-stick baking tray mix together red onion, garlic, chilli and ginger, drizzle it with some olive oil sprinkle it with 1 pinch of salt., massage it with your hands and put it into the oven for 5 minutes.
7. Turn it well using two wooden spoons and leave in the oven for another 5 mines or until slightly golden.
8. Add broccoli and carrots, mix thoroughly and leave it in the oven for 2 minutes; turn it well using two wooden spoons and leave it in the oven for another 2 minutes. Turn it again and leave it in the oven for 1 more minute, then take it out of the oven and replace vegetables into a serving dish.
9. Take goat feta cheese and with your fingers crumble it over the vegetables.

Assembly:

Serve salmon and vegetables together on the same dish with three thirds of fresh lemon on the side.
Enjoy your dinner
Bon Appetit ?

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This Salmon With Grilled Vegetables Dinner recipe is very easy to prepare, it is also a good meal choice for people with low carbohydrate and keto diet preferences, yet it will feed 3 adults. 

This dish is also great for pescatarians or people that trying to eat healthier.

It is quite a light meal perhaps for one of those nights when you need to unload while satisfying your taste buds with rich and beautiful flavours!

Enjoy

Bon Appetit

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Grilled Chicken- “Persian Night”

You Will Need:

• 4 medium corn cobs + 2 pinches of Himalayan salt + 1 tsp of butter
• 1/3 of red onion- chopped
• 1/2 of telegraph cucumber- cubed
• 16 cherry tomatoes- cut to 4 quarters
• 1/2 red capsicum- chopped
• 2 handful of rocket lettuce- chopped
• 10 leaves of basil- chopped
• 4 skinless chicken breasts
• 1/3 cup Extra virgin Olive oil
• 1 tsp of pink Himalayan salt
• 1 tsp of “Eight Spice Sprinkle”
• 2 cups of Greek yogurt unsweetened
• 1 tsp of tahini butter
• Pinch of Himalayan salt
• 2 pinches of paprika
• 1/2 lemon squeezed
• Drizzle of chilly infused olive oil  

Directions:

1. Chicken: Turn on your oven on grill. Take chicken breasts and slice each breast to three parts by the length of the breast so slices are long. In the little bowl combine olive oil, salt, and “Eight Spice Sprinkle “blend mix all together. Marinate chicken with prepared potion massaging it into the breast slices. Sit it for 15 minutes. Heat non-stick pan, place 4 slices on the pan at once leaving some space between them, fry for 1 minutes or until golden then turn, wait for 1 minutes on another side and put the pan into the Grill oven for 1 minute. Take chicken out of the pan and put it onto the serving platter covering it with the foil. Repeat
2. Corn: Put Corn Cobs into wider the pot cover with cold water, put couple of pinches of salt, once brought to the boil, cover it with the lead and slow simmer for 15 minutes. Once time is up tip the water out of the pot, take piece of butter and rub corn slightly with it. Leave corn in the pot till the serving so it’s nice and warm.
3. Salad: Chop up all the vegetables (tomatoes, cucumber, capsicum, onion, basil, rocket lettuce) drizzle it with olive oil and squeeze half of the lemon over the salad, mix turning it gently few times.
4. Yogurt Dip: Combine together yogurt, tahini, lemon, salt and paprika, mix it thoroughly until even texture, Put it into the serving bowl, drizzle it over with chilly infused oil.

Serve and enjoy your dinner

Bon Appetit

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Grilled Chicken “Persian Night” dinner Recipe is reasonably easy to make and it Feeds four. The flavours are all fresh zesty and very mediterranean and would satisfy some of the fussy once!

If you’ve got less than four people to feed no drama as you can always use the leftovers for lunch!  

The ingredients are pretty simple to find especially in spring or summer.  

Enjoy

Bon Appetit

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The “Caesar Salad”

You Will Need:

• 2 small, Chicken Breasts, Raw (130 gm each)
• 2 tsp of “Eight Spice Sprinkle”
• 1 tsp, Olive Oil (1 Tsp)
• 2 Strips of Streaky Bacon
• 2 Whole heads of Cos or Romana Lettuce, Raw
• Half of Red onion 50 g, Raw
• 2 slices of whole meal bread
• 1 container (16 tomatoes ea.), Cherry Tomatoes
• 2 Tbsp, Mayonnaise
• 1 lemon, squeezed
• 2 sprigs, Dill weed, fresh
• 2 tbsp, Cheese – Parmesan, shredded
• 1 big Telegraph cucumber
• 1 small Chilli
• 0.5 tsp of Himalayan Salt
• 0.5 tsp  Natvia Sweetener or Maple syrup (*it will add 53 extra Calories if you decide use Maple instead as oposed to Natvia which zero calories)

Directions:

1. Chicken: In the little bowl combine olive oil, salt, and “Eight Spice Sprinkle” blend mix all together. Take whole chicken breasts and place it into the big bowl, marinate it with prepared potion massaging it into the breast. Sit it for 15 – 20 minutes. Heat up non-stick pan, place breasts onto the pan at once leaving some space between them, fry for 1 minute and reduce stove heat to the low continue frying on that side for another 2 minutes or until golden then turn. Wait for 2 minutes on another side and cover it with the lid. Fry it with the lid on for another 2-3 minutes or until golden then turn the stove off. Open the lid and cover breasts with the piece of foil so it’s all nice and cuddly, cover back with the lid. Let it sit foiled under the lid covered for 7 minutes.  Take chicken out of the pan and put it onto the Chopping board.
2. Bacon: Place 2 Strips of Streaky Bacon onto the heated non-stick pan. Fry it on medium low heat on both sides until nice and golden. Take cooked bacon and place it on the doubled piece of paper towel to absorb the access of the fat.
3. Crotons: Take 2 slices of whole meal bread and put it into the toaster, bake it until nice and crispy, when popped up let it cool sitting in the toaster. Once cooled place it onto the chopping board and slice it into the 1 x 1 cm cubes.
4. Salad: Take a big bowl, wash Cos lettuces, slice it and put it into the bowl. Slice Cucumber into 2 halves then slice each half onto the thin slices, place it over cos lettuces. Slice cherry tomatoes into 4 quarters if bigger or onto the haves if smaller and place it into the bowl over cucumbers. Slice half of the red onion and separate it sprinkling it on the top of the salad. Slice chilly onto the thin slices add it to the salad. Slice chicken breast onto the thin slices put it over the vegetables. Chop up the bacon nice and small, sprinkle it over the chicken.
5. Cesar Dressing: Take mayonnaise and put it into the small blender cup. Add a juice from 1 squeezed lemon. Follow it with chopped dill, salt and sweetener and blend it till nice and smooth.
6. Mixing: Pour Cesar Dressing over the salad and mix it thoroughly until all well combined. Or you could mix salad without dressing and serve it to the table with croutons and parmesan cheese, do it by your preference.
7. Serving: Once salad is served into individual plates, Parmesan cheese and croutons can be tossed right over the top of each plate just before eating to your preference.

Bon Appetit

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The “Caesar Salad” is the most famous salad of all times! The recipe itself has a lot of varieties but we decided keep it simple this time!

This recipe will never let you down, merely made out of simple and affordable ingredients available all year round. 

The salad is easy and fun to make which in the end provides you with big plate of Fresh , crispy nutritious and scrummy food which would satisfy anyone.  

Enjoy

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Wild Rice “Extravaganza Bowl”

You will need:

Rice: 

• ½ cup (60 ml) cup of Wild rice, raw
• 1 cup (60 ml) of water

Stir-fry:

• 5 medium Red onion slices Raw
• 1/3 medium Carrot raw
• 1/3 Capsicum Red Raw
• 100-gm, Roast Deli Lamb or Lamb Roast from the night before.
• 1 tsp Olive Oil
• 4 tbsp – Thai Chilli Sauce 1 serving (see the recipe in “Sweet & Savoury Condiments”)

Directions:

Rice:

1. Take Rice, wash it and put it into the pot.
2. For 1/2 measuring cup of rice you need 1 measuring cup of water
3. Put the pot onto the stove cover it with the lid and on a slow heat bring it to the boil.
4. Reduce heat even more to almost nothing and let it steam until all water evaporated
5. Turn the stove off and let it rest for 30 minutes under the lid.
6. Mix rice thoroughly
    *** If you have a rice cooker, just cook it on the regime of “brown rice” or if you don’t have “Brown rice” mode, add a little bit more water into the cooker 1 cup of water for 1/2 cup of Black rice and cook it on “White rice” regime.

Stir-fry:

1. Cut carrot into long thin strips or if you have stripe slicer for vegetables use that choosing medium size slicing insert.
2. Half red onion and slice it into a half circles, then separate half rings one from another
3. Cut one third of a capsicum and slice it into thin strips
4. Cut lamb into small cubes
5. Heat up the pan with some olive oil
6. Add diced onions, carrots and capsicum an fry until half cooked
7. Add chopped lamb and “Thai Chilli Sauce” and mix well
8. Take it of the heat and leave it aside.

Assemble:

1. In the bowl combine Wild rice and Stir-Fry
2. Mix well
   Serve

Enjoy your Lunch

Bon Appetit   

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Wild Rice “Extravaganza Bowl” recipe is reasonably easy to make, and the reason being it’s solely based on your “Leftover Feast” material. 

Simply Plan it out, when you usually have “Thai Beef Salad”  for dinner from the night before the recipe can be found in the Dinner Menu section.

Just use the leftover of wild rice, the beef and Sweet Chilli Sauce and add some veggies to it.  

Little Tip:

When you are planning on using your “dinner” leftovers the next day, just make sure you cook a little extra the night before so you could benefit yourself with an upcoming lunch, it’s just merely planning, as simple as that!

Enjoy

Bon Appetit

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Crunchy Fruit Vinaigrette

You Will Need:

• 1 Apple (224 gm)
• 5 Dates, Medjool
• 70 gm Raisins, Tabletop Muscatel Clusters
• 45 gm organic Sun-dried Apricots
• 5 Figs medium size (80 gm)
• 40 gm Apricot seeds or Raw Almonds

*** You can replace Apricot seeds with some other nuts or seeds. The reason I use Apricot seeds is that they are very rich in powerful antioxidant compounds which makes them into a super-food.

Directions:

1. Chop up the Apple first nice and small.

2. Chop up the rest of the ingredients to semi fine texture and mix thoroughly using a fork.

3. Put the mixture into a glass jar or a glass container with sealing lid.

4. Refrigerate.
   You can add Fruit vinaigrette to your favourite breakfast meals such as porridge, cereal or simply have it with some Greek Yogurt.

BonAppetit

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Crunchy Fruite Vinaigrette is a Meal preparation – condiment that can be in your fridge for weeks. The good thing is once you’ve done it, it can be very handy anytime you wanted a nice breakfast addition. It could be added to your porridge, Pikelets mixture, Greek Yogurt or even Carrot cake!

Vu’a la, have fun adding it to your breakfast meals, Snacks and Desserts!  

Enjoy

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Wholemeal “Cold Lamb Wrap “

You Will Need: 

• 130 gm of cold “Roasted Lamb”
• 1 Wholemeal Wrap
• 3 slices of red “King Capsicum”
• 1 Circle Slice – separated Red onion
• 1 tsp of Mayonnaise
• 4 slices of Gherkin
• Hand full of Rocket Salad,chopped
• 2 Cherry Tomatoes sliced
• 10 gm of Cheese Gouda grated

 Directions:

1. Heat up the grilling toaster
2. Chop up Rocket Salad
3. Slice tomatoes
4. Slice onion
5. Slice capsicum
6. Slice gherkin
7. Slice lamb nice and thin
8. Warm up wrap the wrap for 20 seconds in the grill
9. Spread mayo over the warm wrap
10. Put layer of Lamb right in the middle of the wrap
11. Follow with Rocket, Onion, Gherkin, Tomatoes and Capsicum
12. Grade some Gouda cheese on the top of the vegetables
13. Sprinkle with some Himalayan salt and Pepper
14. Wrap it up in the envelop manner and press it in the grilling toaster for 1 minute horizontally
15. Turn wrap clock wise and leave it in the toaster for another minute
16. Cut wrap through the middle in an angle and serve with your favourite beverage

Bon Appetit

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The Wholemeal “Cold Lamb Wrap” is one of those recipes that you usually make when you have lamb roast leftover.  Since we are huge on using leftovers we don’t really mind cooking a bit extra of protein dishes at dinner time. Thus, one of the accessible ways to utilize the feast from the night before is to use it for your lunches or breakfasts if you like. It is right there at the length of your arms sitting in your fridge ready to go when you need it!

As a matter of fact, when you have those “Lamb Roast” nights, you most probably have salad leftovers as well and that’s when it is most convenient for you to fix it up into the wrap or a sandwich, all you have to do is just use it! 

Simple lunch like that always can be “pack and Go ” option for busy individuals. The Hint is If some of you don’t have a Grill Toaster Press at home, it’s not a drama! Just prepare the wrap, fold it up and put it into the oven on “Grill” regime for a few minutes, and it will certainly do the job. 

Enjoy

Bon Appetit

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Ten Spice Sprinkle

You Will Need:

• 1tsp of Black peppercorn
• 1 tsp of pink peppercorn
• 1 tsp of white peppercorn
• 1 tsp of Green peppercorn
• 4 tsp of Fenugreek Seeds
• 4 tsp of coriander seeds
• 4 tsp of Yellow Mustard seeds
• 4 tsp of Black Mustard seeds
• 4 tsp of Turmeric spice
• Ninja Blender, or another powerful blender

Directions:

1. Take a container from the blender and feel it with listed spices
2. Screw on the lid and turn on blender on the blend mode, mill it for 60 seconds
3. Repeat 2 more times shaking it between each time
4. Put it into the spice jar

Enjoy with any meal, salads or marinades   

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The Nine Spice Sprinkle was designed by NZEALTH and the reason of bringing all those spices together came across as a therapeutic venture. We thought we will design a spice blend targeting health imbalances rather than taste buds, but when it came through as one sprinkle, surprisingly the flavour appeared not only great but absolutely tasty! 

This spice blend is not only great for the immune system but also amazing for the day to day well-being maintenance.

It tastes great with everything: meats, poultry, fish, vegetables, grains, pastas raw salads and sandwiches. We use it in all our marinades, sauces and we cook with it all the time adding it to  all our dishes, raw veges salads, fruit salads and even sandwiches! 

Nine Spice is a ‘Win-Win’ spice all around, spice up your life and keep it interesting!

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Wholemeal Sour Dough Grilled Ham Sandwich​

You Will Need:

• Sour dough Wholemeal bread – 2 pieces
• Wholesome organic Mayonnaise – 0.5 tsp
• Organic free-range Ham shaved – 130 gm
• Gouda Cheese (Holland) – 2 thin slices
• Cherry tomatoes-2 sliced
• Rocket lettuce- half a handful chopped
• Red onion- 1 thin slice
• Balsamic Vinegar- a drizzle
• Basil – 3 leaves chopped

Directions: 

1. Preheat a Grill toaster

2. Take mayonnaise and spread it evenly upon two slices of the bread.

3. Layer first piece of the bread with some Ham; Sliced up cherry tomatoes; Chopped up rocket lettuces; Red onion halved rings separated; chopped basil leaves; drizzle it with balsamic vinegar; Follow with Slices of Gouda and cap it all up with a second piece of the bread.
4. Press it all together and put it into the grilling toaster.
5. Grill for 5 minutes, turn sandwich clockwise and grill for another minute.
6. Serve and enjoy with your favourite beverage

Bon Appetit

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Wholemeal Sourdough Grilled Sandwich recipe is very easy to make, you simply need two pieces of wholemeal sourdough, few slices of ham, and cheese, some veggies and greens, grill toaster and way you go.  

Mind you, simple lunch like that is always can be “pack and Go ” option for busy individuals. Moreover, if some of you don’t have a Grill Toaster, not a dilemma, i am more than sure toaster alone will do! In that case toast your bread slices, assemble the sandwich and press it all together. If you still want your cheese melted, before you close your sandwich with a second slice of bread put it into the oven on “Grill” regime for 2 minutes or so and then press it with second slice of bread.  

Enjoy

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Blini Wraps “Scrummy”

You will need:

“Equipment”

• Crepes Frying
• Paper Towel
• Choice of a Blender, Mixer or Food Processor
• Baking Brush

Ingredients :

For Wholemeal Blini:

1.  250 ml- Organic Non-Homogenised Whole Milk
2.  250 ml- Water bottled generic
3.  1 tbsp- Olive oils extra virgin organic by Spectrum
4.  2 eggs- organic large (size 7) eggs
5.  130 gm- Organic Wholemeal flour
6.  130 gm- Fine Italian “00” flour or High-Grade White Flour or you can stick with wholemeal flour only.
7.  1 tsp (no hip)- Baking soda
8. 0.5 tsp Himalayan Salt
9.  2 tbsp of Apple Cider Vinegar
10.  10 gm- Organic Unsalted butter
11.  2 tbsp- Healthy Sweetener erythritol & stevia blend Natvia blend or other brands

For Blinni’s Filling:

• 1 head, medium Cabbage
• 1 big Carrot
• 7 cloves of Fresh Raw Garlic
• 2 Medium, Red Onions
• 1 small chilli
• 1 container (140 gm) Tomato Paste
• 1 container (500 gm) Premium Beef Mince
• 1 big Capsicum, Red
• 1 tsp Himalayan Salt
• 1 tsp “Eight Spice Sprinkle”
• 1 tsp of Olive Oil

Directions:

For Wholemeal Blini:

1. Put together into the 1 litter blender or food processor milk, water, flour, olive oil, 2 eggs and blend it for 2 minutes or until the smooth texture achieved
2.  In the cup mix baking soda and vinegar, wait for the chemical reaction to pass then add it to the mixture and blend for another minute or so.
3.  Let mixture to rest for 15 minutes
4.  Hit the crepes non-stick pan till you can see a slight smock rising.
5.  Prepare a small bowl with some olive oil in it.
6.  Dip a paper towel into the olive oil, squeeze an access back into the bowl so there is no dripping.
7.  Wipe the pan with it oily paper towel before every crepe goes into it.
8.  Lift the pan with one hand while with another hand filling the ladle with the mixture. Pour the mixture into the pan meanwhile rotating pan clockwise  so mixture is evenly distributed on the bottom of the pan.
9.  When edges of the crepe slightly golden flip it over by lifting the edge of the crepe with a thin spatula then pick it up with your fingers and turn to the other side.
10.  In about 10-15 seconds remove crepe from the pan to the flat platter.
11.  Cover crepe with melted butter using plain or silicone brush for baking
12.  Repeat the routine (steps from 7 to till all mixture is fully used

Blinni’s Filling:

1. Chop up the cabbage so it’s nice and thinPeel and Chop up red onion, half it and slice it nice and thin.
2. Grate the carrot
3. Peel and chop garlic nice and small
4. Chop up the Chilli
5. In the big pan heat up the olive oil
6. Put into the pan garlic and chilli and mix well, wait till slightly golden
7. Follow with sliced onions, mix well and let it soften turning it occasionally
8. Follow with grated carrots, mix well.
9.  Add the mince into the pan gradually separating bit by bit with your fingers
10. Season mixture with salt, “Eight Spice” and mix well.
11.  When you see mice is half cooked add tomato paste constantly steering.
12. Add chopped cabbage partially turning it well with each portion and keep adding it until all in.
13. Mix well and turn it occasionally until cabbage is soft and cooked.
14. Turn the mixture off and let it cool naturally

Assembling:

Before you start rolling “Blinni Wraps”, heat up the oven to 220°C on Bake and Line up the baking tray with some baking paper so it’s completely covering the bottom of the tray.

1. Take pile of “Blinni” you just made
2. Take cooled Cabbage & Mince filling and start rolling wraps
3. On the top of the top 1st Crepe put 2 tbsp of the filling right into the centre of the circle
4. Flip first edge side of the crepe that facing you over the filling so the edge of the crepe just covered the filling
5. Follow with flipping over left edge side of the crepe then flip right edge side of the crepe so it looks like an open envelop
6. Roll the wrap forward to close the envelop and put it onto the flat baking tray covered with baking paper envelop edges facing bottom of the tray.
7. Repeat steps from 1 to 6 until all blini made into the wraps
8. Put baking tray with Blini wraps into the oven and bake for 7 minutes or until golden
9. Take it out of the oven and Serve.
10.  You can serve it with a Side Salad or Simply with some Greek Yogurt

Enjoy your Dinner
Bon Appetit ?

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This Dinner recipe is not easy to make, but it is very possible and totally worth it! plus you will abtain some cooking skills you will never forget, and each time you make it you will become better and better at it!

Once in the while to surprise your family or friends and spoil them with this indulgence. Moreover, you can always eat leftovers the next day or even freeze those wraps for some lazy nights or quick lunches. Just wrap it up and put it into your freezer then when you need it pull it out of the freezer and leave it on the kitchen bench till the morning than in the morning put it into the oven for 5-7 minutes and you are sorted. 

Enjoy

Bon Appetit

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“Rib Eye Steak With Cauliflower & Kumara Roasties”

You will need:

Steak:

• 3 Beef rib steaks, 500 gm
• 1 tsp of “Eight Spice Sprinkle”
• 2 tbsp(s), Himalayan Pink Salt
• 1 tsp olive oil
• 2 tbsp, Rosemary, fresh de-leafed

Vegetables Roast:

• 1 big Golden Kumara
• 1 head, large Cauliflower – Raw
• 1 tbsp, Balsamic vinegar
• 2, Red Chilli Peppers
• 5 cloves, Garlic, raw
• 2 tbsp, fresh chopped Ginger
• 1 large, Red Onion
• Black Pepper

“Au jus”

• 1 tbsp, Blue Cheese
• 1 tsp, Spices, paprika
• 15 g, Sundried Tomato & Olive Chutney
• 400 ml, Beef Stock
• 15 g, Plain Wholemeal Flour
• 1 tsp(s), Butter – Unsalted
• 10 g, Truffle paste
• 1 tablespoon, Oil – Olive
• 1 tsp of “Eight Spice Sprinkle”

Directions:

Steak:

1.  In the Little Bowl put together Olive oil, “eight Spice Sprinkle, Rosemary leaves taken of the steam and Himalayan Pink salt, mix well.
   If you’ve bought a whole piece of 3 ribbed steak, Cut Steak by the Rib Line. Rub Steaks with the spices potion you’ve just prepared. Leave it for 30 minutes.
2. Grill the steak on the barbecue to the medium rear of the finish you like. Leave it to rest for 10 minutes before serving. Make sure you start to cook your stake when you are half way through in cooking your roasted vegetables.

Vegetables Roast:

1. Heat up the oven to 240 °C on “Bake”
2. Take Cauliflower and de-flower it so you’ve got the flowers nice and semi small. Put it into the ball.
3. Peel and wash kumara, cut it into the cubes 0.5 cm x 0.5 cm
4. Chop up your ginger, chilli and garlic
5.  Slice the onion
6. In big non-stick baking tray mix together red onion, garlic, chilly and ginger, drizzle it with some olive oil sprinkle it with 1 pinch of salt and put it into the oven for 5 minutes, mix it and leave in the oven for another 5 mines or until slightly golden.
7.  Add cauliflower, mix thoroughly and leave it in the oven for 7 minutes; turn it well using two wooden spoons and leave it in the oven for 10 minutes. Turn it again and leave it in the oven until slightly golden, then take it out of the oven and leave it on the cooking top to cool.
8. Take cubed kumara and put it into the big non-stick baking tray, drizzle it with some olive oil sprinkle it with 1 pinch of salt and grind of black pepper, mix well massaging it through and then put it into the hot oven.
9. Turn kumara using two wooden spoons so it rotated evenly every 5 minutes until it’s nice and golden, then take it out of the oven.

“Au jus”

1.  Please start cooking “Au jus” when your steak is cooked and resting. It should take you about 10 minutes to prepare the “Au jus”
2.  In the non-stick frying pan heat some olive oil, add some wholemeal flour to it and steer constantly on low heat. 
3. Add some truffle paste and Butter and steer vigorously. Add 1 ladle of beef stock and steer constantly. 
4. Add some sundried Tomato & Olive paste, 2 pinches of Himalayan salt, 1 pinch of “Eight Spice Sprinkle”, 1 tsp of paprika mix quickly and add 1 ladle of beef stock and keep steering.
5. Keep adding a beef stock steering until all stock been used. 
6. Add some blue cheese and keep steering, turn it off and leave it to rest. Put it into the serving sauce jug. 

Assembling:

1. Slice the steaks and serve slices into the individual plates
2.  Follow with roasted vegetables
3. Complete with Au jus drizzling it over the meat
   Enjoy your meal

Bon Appetit ?

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This dinner recipe is reasonably easy to cook, the trick is to marinade the beef and let it soak for about 20-30 minutes, as soon as this done it is not a brainier to pull it off.

To grill the steak and prepare roasted vegetables with sauce will be easy to do if you follow the recipe steps, as simple as that!

You will enjoy that protein rich dish  during one of those winter nights with your family or friends! If you’re expecting to feed more than 4 people, just double the ingredients and have some leftovers for lunch the next day!

Enjoy

Bon Appetit

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French Grilled Sandwich

You Will Need:

• Sourdough French baguette “Petit” size. If it’s a normal size baguette cut one third of it. 
• 0.5 tbsp of Organic mayonnaise
• 80 gram of Shaved organic champagne ham
• 1 ring of Red onion raw
• ½ a handful of Rocket salad
• 3 thin slices of Gherkins
• 3 thin slices of “Dutch” Gouda Cheese (16 gm)

Directions: 

1. Preheat a Grill toaster Press or an Oven on Grill mode.
2. Take  a mini Baguette sandwich size which  is 1/3 of a full-size baguette and cut it through the middle horizontally.
3. Take mayonnaise and spread it evenly each half of the baguette.
4. Layer the bottom part of the baguette with some Ham; Sliced Gherkins; Chopped up rocket lettuces; Red onion halved ring separated; Follow it with some Slices of Gouda.
5. Cap it all up with the second piece of a Baguette.
6. Press it all up together and put it into the grilling toaster. 
7. If Grill press is not an option, push baguette right open and slide it into the oven till cheese melts.
8. Serve with sauce of you choice and enjoy it with your favourite beverage

Bon Appetit

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French Grilled Sandwich recipe is very easy to make, you simply will need to buy French Mini Baguette  cut it open and fill it with few slices of ham, few slices of a gherkin some rocket salad and nice dutch gouda, grill press it in the toaster and you done. You can also have it fresh and untoasted which is totally your personal preference! 

Mind you, simple lunch like that is always can be “pack and Go ” option for busy people. 

For the individuals that do like sandwiches grilled and you don’t have a Grill Toaster, not a problem at all. I am more than sure ordinary oven will do the trick! 

So when you Baguette lined up with all the ingredients push it a bit more open and put it into the oven on “Grill” regime for a few minutes, when you see that cheese is melted pull it out of the oven  and then press it together. If you like sauce on it, please do not hesitate, I personally love balsamic vinegar in mine!

Enjoy

Bon Appetit

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Wholegrain Salmon Bagel
“Sea Breeze”

You will need:

• 1 Wholemeal Bagel

• 50 g Hot Smoked Salmon
• 2 tbsp of “Tvorog” or Unsalted Cottage Cheese
• 1 pinch of Pink Himalayan Salt
• 1 pinch of Black Freshly Ground Pepper
• 2 tsp Capers
• 2 brunches of Dill or Parsley

Directions:

1. Cut Bagel in to two halves and toast it.
2. Let it sit in the toaster until cooled
3. Take Tvorog (Unsalted Cottage cheese) put it into a small bowl, add 2 pinches of Himalayan salt and 1 pinch of black pepper and mix it thoroughly with the fork until smooth.
4. Spread Cottage cheese evenly over two halves of the bagel.
5. Shred Smoked Salmon into small pieces with your hands or a fork.
6. Layer Salmon pieces evenly distributing over two halves of the bagel.
7. Sprinkle Capers over the top of the bagel haves with Salmon and follow with chopped dill or parsley.

Enjoy your Meal

BonAppetit 

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This breakfast recipe is very easy to make, you simply have to take  a bagel, some hot smoked salmon, capers, herbs, black pepper and cream cheese from your fridge.

To be honest I have always preferred “Fromage de Chèvre à Tartiner” or French Spreadable goat cheese to the cream cheese. Merely because it has this wonderful sophisticated gently melting in feel to it, yet it’s very natural and has no preservatives in it unlike any supermarket’s “Cream Cheese” – with all due respect. 

In that said pick your bagel apart and toast it then cool it a bit, as you don’t want your “Fromage” or Cream Cheese to run. Once Cooled, dress it up in Fromage spread and layers of Hot smoked Salmon, Capers, Herbs and Spices. 

Little Tip:

Eat it with a cup of Coffee or Tea, and look out of your window, have a moment with it… It may give you a Dreamer of the Sea like Experience!

Enjoy

Bon Appetit

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Omelette “Everything”

You Will Need:

• 2 Large Free-Range Eggs (size 7)
• 25 ml Non-Homogenised Organic Milk
• 2 tbsp of Chilli infused Olive Oil
• 16 g of grated Gouda Cheese ( 4 Slices)
• 1 medium size Portobello mushroom
• ¼ Red Capsicum
• 2 Cherry Tomatoes
• ¼ of White onion Sliced
• 50 g Free -Rang Champagne ham
• Few Sprigs of Parsley
• 8 Spice
• Himalayan Salt

Directions: 

1. Preheat the Grill Oven
2. Heat Non Stick Pan slightly grazing it with some Olive Oil
3.  Slice Onion and put it into the heated pan
4. Follow with sliced Mushroom, Capsicum and Tomatoes, steer turning it over and over
5. Follow with Slices shaved champagne ham, turn it few times and toss, reduce heat to the minimum, take it of the sove.
6. In the Bowl whisk Eggs, pinch of Himalayan Salt and Milk without over-beating it.
7. Heat wide (32cm D) Non-Stick Pan slightly rub it with some Olive Oil
8. Pour Egg mixture distributing evenly all over the pan, as soon as you see the bottom is set but liquidie on the top take it of the stove, so it doesn’t overcook. 
9. Take vegetables & Ham Filling and distribute it over the egg crepe so it’s nice and centred
10. Follow with grated Gouda and sprinkle it with pinch of “8 Spice” and chopped parsley
11. Put pan into the Grill for 30-40 seconds and take it out.
12.   Gently put two small spatulas under the bottom edge of the omelette and flip the end of it into the middle of the pan, flip again and again so it looks like it’s folded. Please see Pictures below.

Slide Folded omelette of the pan to your plate. You can serve it with the drizzle of “Smoky Lava” Sauce.       

You can serve it with the drizzle of “Smoky Lava” Sauce.

Enjoy your breakfast with Coffee or Tea

Bon Appetit ?

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This Omelette recipe is easy to make yet it is very delicious, nutritious and comforting meal which always will fill you up and keep you happy till lunch!

One note, if you’ve never folded omelette before don’t worry, all you have to do is relax your hands and make them work  for you without stiffing them up. So with two of your hands you hold two separate silicon fine spatulas, and from both sides of one end of the omelette flick it once and then flick it again and you’ve got this pretty folded Omelette! If it rips a little not a drama, i’m telling you you are getting better at it every time!

Enjoy

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Almond butter/ Banana & Date Lil Toasties

You will need:

• 2 hipped tbsp of Crunchy Almond Butter ( or any other nut butter) or if your almond butter is not crunchy, chop up 8 almonds and mix it before you put it on your toast. If you like your almond butter runny it’s up to you. 
• 1 date “Medjool”
• 1 small Banana or 60g of banana in total
• 1 Wholegrain/ wholemeal toast 100 g or 2 small toasts 50 g each

Directions

1. Take whole grain bread and toast it. you have two options: either having 2 x 50 g each toast or 1 x 100 g toast. totally up to you. 
2. Slice banana into the 0.7 mm rings, it will give you approximately 8 slices in total.
3. Half the date lengthwise into two halves and take the pit out. Then slice each half of the date lengthwise into 5 strips each.
4. Take toasted piece(s) bread and cover it (them) evenly with Crunchy Almond butter.

Assemble the towers in the following order:

1. Take toast(s) and cover it(them) with almond butter
2. Put banana slices upon the toast(s) looking like a flower or how you want it.
3. Follow with date’s strips placing them on the top nicely in a decorative manner.

Enjoy with your favourite Coffee or Tea

Bon Appetit

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This breakfast recipe is extremely easy to prepare, it’s a no-brainer! When you are in a rush and feel like a treat in the morning to power start your day, this recipe will do it for you! 

It takes about 10 to 15  minutes make hands down! All you have to do is pull out all the listed ingredients from your fridge, employ the toaster an way you go. 

Little Tip:

Any nut butter can be used in this recipe. Yet if you sprinkle it with some chopped mint it will bring some freshness to it, but it is always up to you, as you know your best!

Enjoy

Bon Appetit

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Thai Beef Salad with Wild Rice

You Will Need:

Rice:

• 2 cups of Black Rice (180 ml cup)
• 4 cups of water

Steak:

• 4 Beef steak cuts, 125 gm each
• 1 tsp of “Eight Spice Sprinkle”
• 2 tbsp, Himalayan Pink Salt
• 1 tsp olive oil
• 2 tbsp, Rosemary, fresh de-leafed
Sauce:
• 2 Pickled capsicums
• 3 cloves of Garlic
• 1 division of ginger (3 cm cut)
• 2 tbsp Fish sauce
• 1 cup of Brag’s Aminoacid Soy sauce
• 2 tbsp of coconut Aminoacid
• 2 tbsp of Maple Syrup
• 2 tbsp of Natvia (erythritol/ Stevia Sweetener blend)
• ½ tsp Himalayan Salt
• 1 tbsp Olive oil
• 1 tsp of chilli flacks
• ½ cup of water
• ½ cup of beef stock
• Rice Vinegar
• ½ lemon
• Half a bunch of fresh coriander

Salad:

• 1 Head of Cos Lettuce
• 1 Hand full of Rocket salad
• 1 red Capsicum
• 1 big carrot
• 1 big cucumber
• 1 small red onion
• 200 gm cherry tomatoes

Directions:

Rice:

1. Take Rice, wash it and put it into the pot.
2. For 2 measuring cups of rice you need 4 measuring cups of water
3. Put the pot onto the stove cover it with the lid and on a slow heat bring it to the boil.
4. Reduce heat even more to almost nothing and let it steam until all water evaporated
5. Turn the cooker off and let it rest for 30 minutes under the lid.
6. Mix rice thoroughly

*** If you have a rice cooker, just cook it on the regime of “brown rice” or if you don’t have “Brown rice” mode, add a little bit more water into the cooker 4,25 cups of water for 2 cups of Black rice and cook it on “White rice” regime.

Salad:

 Cut carrot into long thin strips or if you have stripe slicer for vegetables use that choosing medium size slicing insert.

1. Cut Cucumber into long 7mm thick strips diagonally
2. Half the Cos lettuce head, cut the core out and slice it thinly.
3. Half red onion and slice it into a half circles, then separate half rings one from another
4. Half the capsicum and slice each half into thin strips
5. Cut cherry tomatoes into quarters.
6. Mix all those vegetable ingredients breaking it up with some rocket salad lettuces.

Sauce:

1. Chop up the garlic and ginger nice and fine
2. Chop up pickled capsicums
3. In the blender put together soy sauce, fish sauce, seseme oil, water, beef stock, maple syrup, coconut amino-acid, Himalayan salt, rice vinegar, natvia sweetener, chopped up pickled capsicum and blend together for 2 minutes.
4. Heat up the oil in the pot and fry garlic and ginger until slightly golden
5. Add chilli flakes and mix
6. Pour slowly mixture from the blender and mix
7. Let the mixture simmer constantly steering with a wooden spoon until start boiling.
8. Reduce the heat to the minimum and simmer until thickened occasional steering it.
9. Squeeze lemon into the mixture, follow with chopped up coriander, mix well, and turn it off.

Steak:

8. In the Little Bowl put together Olive oil, “eight Spice Sprinkle, Rosemary leaves taken of the steam and Himalayan Pink salt, mix well.
9. Rub Steaks with the spices potion you’ve just prepared. Leave it for 30 minutes. Grill the steak on the barbecue to the medium rear of the finish you like. Leave it to rest for 10 minutes before serving.
10. Slice Meat nice and thin and serve.

Assemble:

Serve on the individual plate distributing evenly meat, rice, salad and topping it up with nice and warm sauce.

Enjoy your meal

 Bon Appetit  ?

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This Dinner recipe is reasonably easy to make and it is quite entertaining as well! You are a master of quite a few pieces in here: your Thai beef Sauce, your wild rice your salad and of course your grilled beef! 

There is a little tip to it to make it even easier for you. 

During the working week I usually put my rice on in the rice cooker and leave  it on  using the ‘delay’ regime setting so the timer  is set for it being ready and cooked by the time we have dinner, something like 7 pm.  

Likewise, I marinate beef in the morning before I leave for work, which allows all these beautiful spices to penetrate through making meat nice and soft. Then when I get home from work I put the sauce on and while it’s cooking along I prepare the salad and grill the meat.  And Just like that, the rice is ready, the meat was marinated and ready for the barbecue  and all you needed to do is get the salad and sauce sorted and grill your meat!  

Enjoy

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Wholegrain Porridge “Rise-Up”

You Will Need:

• 45 gm organic Steel-cut Oats (1/2 cup or 80 ml)
• 2 g, Natural Sweetener, 200 gm
• 1 pinch of Himalayan Salt
• 5 tsp of unsalted Organic Butter
• 100 ml, Whole Milk, Non-Homogenized
• 75 g, Frozen Mixed Berries – defrosted
• 2 tbsp of “Crunchy Fruit Vinaigrette”45 or a fruit salad of your choice

Directions:

1. Take frozen berries and defrost them in the microwave or simply leave them out in the bowl while your porridge is getting cooked.
2. Take ½ cup of steel cut oats, 1 cup and a bit of water, 1 tsp of Natvia ( erythritol & Stevia sweetener blend), 1 pinch of Himalayan Salt and put it into a rice cooker. If you don’t have a rice cooker you can use Pressure cooker or multi cooker. Select “White Rice” Cooking mode click “Start”.
3. When the “cooker” beeped “Ready” open the lead and add some butter, mix thoroughly.
4. Extract porridge into the serving bowl.
5. Add 2 tbsp of “Crunchy Fruit Vinaigrette” and defrosted berries into the bowl
6. Serve with Milk on the side

*** If none of the listed above electric cookers are present soak steel cut oats over night in the small cooking pot and add sweetener and salt just before cooking. Slowly bring it to the boil, simmer on the very slow heat for 10 minutes, turn it off, put the lead on and keep it under the lead for 10 minutes. Add butter and mix thoroughly. Follow steps from 4-6. 

Enjoy with your favourite Coffee or Tea

BonAppetit

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This breakfast recipe is very easy to make, the only thing is that it takes time to cook the porridge. It takes about 15 to 20 minutes depending on the cooker of course. 

You can surely cook it on the stove, or if you have a multi cooker or rice cooker it is just to your best convenience.  In multi cookers it take no time leaves no mess, 15 minutes and you done, also you can put it into the cooker the night before with a delay start. 

Just work out what time you need it ready by, press delay button, put in the number of hours you need it ready by – from the time onward and press start. In the morning you open the lid of the cooker and  Vu’a la, serve adding some fruit salad and milk!

Enjoy

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Slavic Cottage Cheese Pie

You will need:

• Quick Oats or Oat Bran – 2 hipped tbsp
  Rolled oats – 1 hipped tsp
• Sweetener (low calorie) erythritol & stevia blend like Natvia1.5 tbsp
  Himalayan pink salt – 1 pinch
• Cottage cheese (big or small curd) -2 hipped tbsp
• Free range egg, size extra large- 1 egg
• Butter unsalted -2 gm-(for covering the pie tin & pie when it’s baked)
• Blueberries fresh (or other berries) 50 gm- for serving
• Greek strained yogurt 2 tbsp for serving

Directions:

1. Preheat the oven to 220 C° on “bake”
2. Mix all ingredients together, cover the small baking tin with some butter
3. Fill it with the mixture, bake for 20 minutes or until golden.
4. Take the pie out of the oven, cover it with a tiny bit of butter, let cool for 10 minutes.
   Serve with Greek yogurt and ½ cup (50 gm) of Blueberries or any other berries.

Enjoy with your favourite Coffee or Tea

Bon Appetit 

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This breakfast recipe is very easy to make, the only thing is that it takes time to bake it. It takes about 15 to 20 minutes depending on the oven of course. In the oven such as “Smeg” it takes 15 minutes at 220ºC to the beautiful golden colour. You can serve it not only with blueberries but any other berries or fruit. My daughter, for instance, loves it with some yogurt and thin slices of orange, there is no limit to it, try it how you like it the most!

Little Tip:

Prepare this Cottage Cheese Pie mixture from the night before, pack it into the food container and leave it overnight in the fridge. The next day all you have to do is put it into the greased with olive oil baking tin and throw it into the oven. And just in no time, you’ve got your scrummy breaky right in-front of you!

Enjoy

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Babushkin Borscht

You Will Need:

• 2 x 500 ml, Chicken Bone Broth packets (1 L)
• 1 Litre of  Water
• 2 Beetroots
• 2 large Carrots
• 2 Big Red Capsicums
• 2 medium White Onion
• 2 medium-size golden Kumara or 2 potatoes  
• 8 cloves of Garlic
• 2 big chillies (optional, if you like chillies then use them)
• 0.5 head large Cabbage
• 6 tbsp, Olive Oil for cooking
• 30 gram, Himalayan Salt
• 5 Bay leaves
• 2 tbsp of 9 Spice (see the recipe in Platters & Condiments)
• I Bunch of fresh coriander
• 1 Bunch of Spring onion
• 400 gram, Cherry Tomatoes
• 0.85 kg, Pork neck steaks
• 8 slice, Wholemeal Sourdough
• 8 pat (1-inch sq, 1/2 inch high), Butter
• 150 g, Sour Cream (1 tsp p/s)1L

Directions:

1. Take the meat and washed beetroots and put it into the pot of water
2. Add 1 tbl sp of Himalayan salt and bring it to the boil
3. Remove residue from the top of the stock and continue cooking until beetroots are cooked through, (30-40 minutes or so)
4. On the meantime: grate the carrots; slice the onions; chop up the garlic and chillies; cut kumara into the small cubes; chop up the cabbage nice and thin; slice the capsicums and chop up tomatoes.
5. Take out of the pot beetroot and meat, place it onto the flat platter and let it cool off.
6. Put sliced cabbage and cubed kumara into the simmering stock, add chicken broth to the pot, bring it to the boil, reduce the heat.
7. Chop up cooked pork and put it into the pot with cabbage and kumara, add the bay leaves, put the lid on.
8. Heat up the pan with the olive oil, add the onions, garlic and chillies, keep frying on the medium heat until softened, add 9 spice and salt
9. Add carrots and capsicums, and keep frying it until nice and soft
10. Grate cooked beetroots into the mix, following with chopped tomatoes, cook until tomatoes are softened.
11. Add fried vegetables to the pot of soup, mix it thoroughly, let it simmer for 10 minutes on the medium heat.
12. Try the flavour, add some salt if necessary, add more of the 9 spice if you feel that it needs some more spice, let it simmer for another 10 minutes
13. Turn it off, close the lid and let it rest for 20 minutes
14. Chop up fresh coriander and spring onions put it into the bowl.
15. Toast the bread, butter it.
16. Serve borscht in medium-sized bowls, topping it with some sour cream and greens ans toasted bread slices on the side.

Enjoy your dinner

Bon Appetit

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This recipe is time taking only because it requires some extra time for preparing the broth with the meat and cooked beetroots.

Usually, I would plan this dish during the winter on Friday night so we can have some leftovers the next day for lunch or a small dinner for two.

It may seem like a big deal while reading the recipe, but really it is not that complicated, you just have to get organized and allow 2 hours for cooking – all up. So once you’ve planned for it cooking comes naturally and just flows easy.

So pop your favourite move on and you won’t know how quickly time is passed while cooking this absolutely delicious recipe! 

Enjoy

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Wholemeal “Blini”

You will Need: 

“Equipment”

• Crepes Frying
• Paper Towel
• Choice of a Blender, Mixer or Food Processor
• Baking Brush

Ingredients: 

•  250 ml- Organic Non-Homogenised Whole Milk
•  250 ml- Water bottled
• generic
•  1 tbsp- Olive oils extra
• virgin organic by Spectrum
•  2 eggs- organic large (size 7) eggs
•  130 gm- Organic Wholemeal flour
•  130 gm- Fine Italian “00” flour or High Grade White Flour
•  1 tsp (no hip)- Baking soda
•  2 tbsp of Apple Cider Vinegar
•  10 gm- Organic Unsalted butter
•  2 tbsp- Healthy Sweetener erythritol & stevia blend (Natvia blend) or other brands

“Blini’s Sweet Side” 

• 50 gm- Frozen Mixed Berries or Fresh Berries 
• 30 gm- Organic Unsweetened Greek Yogurt
• 1 tsp- Canadian Maple syrup

Directions:

1. Put together into the 1 litter blender or food processor milk, water, flour, olive oil, 2 eggs and blend it for 2 minutes or until the smooth texture achieved
2. In the cup mix baking soda and vinegar, wait for the chemical reaction to pass then add it to the mixture and blend for another minute or so.
3. Let mixture to rest for 15 minutes
4. Hit the crepes non-stick pan till you can see a slight smock rising.
5. Prepare a small bowl with some olive oil in it.
6. Dip a paper towel into the olive oil, squeeze an access back into the bowl so there is no dripping.
7. Wipe the pan with it oily paper towel before every crepe goes into it.
8. Lift the pan with one hand while with another hand filling the ladle with the mixture. Pour the mixture into the pan meanwhile rotating pan clockwise so mixture is evenly distributed on the bottom of the pan.
9. When edges of the crepe slightly golden flip it over by lifting the edge of the crepe with a thin spatula then pick it up with your fingers and turn to the other side.
10. In about 10-15 seconds remove crepe from the pan to the flat platter.
11. Cover crepe with melted butter using plain or silicone brush for baking
12. Repeat the routine (steps from 7 to 12 till all mixture is fully used
    ♦♦♦♦♦♦♦♦♦♦♦

You Can serve Blini with various things, you can make sweet and savory fillings or sides and wrap it up or simply serve it on the side.

You Can simply Serve it with “Blini’s Sweet Side”

Bon Appetit

NUTRITIONAL FACTS
Wholemeal Blini

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Wholemeal Blini Recipe is one of those recipes that you usually make on Saturday Morning organising breakfast for a “family Plus”. 

In other words, when you feel like making breakfast for your family and friends it’s a perfect recipe for it. 

Moreover, with this recipe sometimes you have left over which you can freeze and use it some other morning.  Call it “Monday Morning Easy Start” breakfast, when you don’t have to worry about cooking at all. In this case all you have to do is pull it out of the freezer the night before and leave it on kitchen bench for the night. In the Morning, warm it up in the microwave and add “the Sweet Side” to it and you just jump – started your engine for the day!

Enjoy

Bon Appetit

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Wholesome Truffled Egg Gouda Splits

You Will Need:

• 1 Wholegrain muffin split
• 1 tsp “Garlic Truffle Butter”
• 1 tsp of Olive oil
• 1 large, Egg, whole, cooked, fried
• 2 thin slices of Cheese Gouda
• Two little brunches of Coriander

Directions:

1. Take wholegrain English Muffin and cut it horizontally through the middle. All English muffins usually come pre-cut, but because they were packaged and pressed together for quite a while, they need to be separated with a butter knife.
2. Put it into the toaster.  When nicely toasted take them out while still hot.
3. Take some “Garlic Truffle Butter” or any butter and spread it nice and even over hot toasted muffin splits.
4. In the small pan wiped with olive oiled paper towel fry an Egg on one side, then flip an egg to the other side until cooked or semi soft if you like.
5. Cut two Slices of Gouda Cheese.

Assemble in the following order:

1. Take one half of Buttered English Muffing split.
2. Put hot fried egg on the top of it.
3. Put two slices of Gouda Cheese on the top of the egg.
4. Follow with coriander.
5. Cap it all up with a second half of the English Muffin split.

Enjoy your Breakfast with your favourite beverage

Bon Appetit

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This breakfast recipe is easy to make with simple ingredients which would be always in your possession. 

It takes about 15 minutes to make it and this is the best recipe choice if you are on the run and need a “Grab and Go” option.  

Just throw an Egg on the pan, flip it over, toast your Whole Grain English Muffin, graise it with a bit of Truffled Garlic Butter  follow with couple of slices of cheese, sprinkle of some fresh herbs and way you go! 

Truffled Garlic Butter recipe is available  under ” Platters & Condiments”

Enjoy

Bon Appetit

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