Baked eggcellence

IMG_5504It has been a fairly uneventful week in the kitchen, which means it's been quite tidy. The children made their own tomato, sweet potato and carrot soup which they promptly refused to eat, even with the addition of grated cheese. They also refused to eat Bee's lentil chilli for her book group which was delicious. They normally eat most things put in front of them, so I'm assuming they were just being annoying.The one dish that stood out was the simplest and quickest, but the tastiest. We had it with chickpea pancakes as part of our low carb eating. You can make your own garam masala or buy it. Up to you. Mine at the moment is very heavy on cinnamon and cloves which worked really well here, so add a little more of that if you fancy and increase the other ingredients as you see fit, this served two.Ingredients1tbsp coconut oil4 eggs3 handfuls of baby spinachA handful of cherry tomatoes2 spring onions, sliced1tsp grated nutmeg1tbsp garam masala1tbsp chilli flakes1tsp chia seeds1tbsp toasted pine nutsSalt and black pepper to seasonA handful of chopped coriander leavesMethodHeat the oven to 200cHeat the oil in an ovenproof sauté pan and add the spinach and nutmeg and season a little. Let this cook for about a minute then add the tomatoes and crack the eggs, well spaced into the pan.Sprinkle over the garam masala and chia seeds and chilli flakes, season a little more then bake for 12-15 minutes depending on how well done you like your eggs.Add the spring onion, pine nuts and coriander and serve hot in the pan.    

Kasha with spiced roast vegetables


This vibrant dish can be served warm or cold. Kasha, or roast buckwheat is so good for you and has a nutty taste and texture that complements the sweet roast vegetables.

What I really like about this dish is it has loads of flavour, texture and colour and is healthy too. I didn’t this time, but in future I think I’ll serve it drizzled with a basil and cumin yoghurt.

Serves:                               2Preparation time:            20 minutesCooking time:                  30 minutes

Ingredients2 tbsp rapeseed oil2 eggs, boiled for 6 ½ minutes then run under cold water to refresh2 garlic cloves150g buckwheat1 red pepper, seeds removed and cut into chunks1 fennel bulb, sliced thinlyA handful of button mushrooms, halved1 red onion, peeled and quarteredA large handful of kale, stems removed4-6 cherry tomatoes½ tsp rosewater1 tbsp chilli flakes1 tbsp ground coriander2 tsp ground cumin2 tsp ground turmeric1 tbsp toasted fennel seeds3 tbsp each of chopped coriander, chives and parsleySalt and pepper to seasonMethod1. Bring a small saucepan of salted water to the boil. Add the buckwheat, return to the boil and simmer for five minutes. Drain and set aside2. Place the garlic and vegetables – apart from the tomatoes – on a roasting tray and drizzle with the oil then season generously. Roast at 220c until they start to char – about 25 minutes.3. Stir in the buckwheat, spices, cherry tomatoes and rosewater, check the seasoning and keep warm.4. Peel and halve the eggs. Divide the vegetables between two plates and serve with the eggs and chopped herbs.