Chicken Broccoli and Quinoa Balls

Chicken and Broccoli Bites or Broccoli and Cheese Bites have been trending on food blogs for a while now, and I have been wanting to try them for a while. 

Mr 11 months dinner platter.
The chicken broccoli and quinoa
balls were demolished!

However my 'fussy eater' is weird about meat (unless it's pulverised into a puree, masked with pumpkin or kumara), and is not a big fan of cheese. He'll eat his ham and cheese sammies okay, but won't eat cheese on it's own, and didn't seem too pleased with the cheese and veggie fritters that I made (but he loves my Lasagne and Tuna Pasta Bake, go figure?). Regardless, I was hesitant to try something, which was too 'meaty' or 'cheesy', but I am wanting to introduce more finger food, so I came up with these tasty morsels: Which he devoured, and completely ignored everything else which was on his plate. Luckily these are basically a complete meal in one, so he can just eat these for the rest of his life for all I care and I know he'll be getting a balanced diet. 

Best of all, they're a hit with adults as well as children! Little ones can enjoy them plain or with a little tomato sauce, and for adults, add a teaspoon of chilli sauce to the tomato sauce for a flavour kick. Alternatively, you could serve them with spaghetti and a tomato sauce. 

Ingredients (makes 40 balls): 

• 1 onion, roughly chopped
• 2 1/2 cups of roughly chopped broccoli (florets and stalk - just remove the skin of the stalk) 
• 400 grams skinless boneless free range chicken 
• 100 grams haloumi cheese 
• 1 cup cooked quinoa (1/2 cup dried + 1 cup water, simmer for 10-15 mins) 
• 3 eggs
• 1 tbsp dried thyme 
• 1 tsp paprika 

Preheat your oven to 160 degrees Celsius, and line two baking trays with grease proof paper. 

Combine all ingredients in a food processor (depending on the size of your food processor, you may need to do a few ingredients at a time, then finish up the mixing in a large bowl. 

Using wet hands, shape ping-pong sized balls of the mixture and drop them onto the lined trays. 

Bake for 25 minutes, swapping the trays around halfway to ensure even cooking. 

Cool and serve: with a tomato sauce (chilli optional), or with spaghetti and a cooked tomato sauce. 

Breakfast Burritos

Burrito's are awesome. So much goodness crammed into a light tortilla casing and best of all, you can eat it with your hands. Bacon and eggs are also awesome, though a little harder to eat with your hands. You could try, but let's face it, it would be messy. Well the breakfast burrito is the perfect solution to this problem. It's your favourite fry up foods, with Mexican flair and some salad and salsa for good measure. Plus it makes it healthy right? Yes! This has just become a health food. Just... maybe don't eat it every day. 


Ingredients (serves 4):

• 4 flour tortillas
• 1/4 red onion
• 1 small tomato
• 1/2 small green capsicum
• 4 cm of cucumber 
• juice of half a lime 
• 4 rashers of middle eye bacon - the not too fatty kind, it makes it easier to bite through inside the wrap, oh and healthier.  
• 5 eggs
• 1/4 cup milk 
• salt and pepper 
• 1 cup of leftover cooked white rice 
• 1/4 cup water
• 1 tbsp tomato sauce
• 1 tsp sriracha sauce (optional) 

• 1 can of baked beans (or chilli beans) 
• 4 slices of cheddar cheese (or 1/2 cup grated cheese)  
• 2 cups of salad greens 
• optional: jalapenos, sriracha sauce, and sour cream to serve

Salsa

Finely dice the onion, tomato, capsicum and cucumber and mix together in a bowl. Add lime juice and season with a little salt. Stir and set aside. 

Bacon 

Heat a tbsp of oil in a heavy based fry pan and on a low heat, cook bacon until lightly browned on each side, then set aside in a warm oven (about 60 degrees) to keep warm while you prepare the rest. 

Red Rice

In the same pan that you cooked the bacon, add the cooked rice, 1/4 cup of water, tomato sauce and sriracha, stir over a low heat till all the tasty bacon flavours are lifted off the pan, the rice is a lovely red colour, and the water has evaporated, it may still be a little wet at this time, but remove into a small bowl and pop in the warm oven while you scramble the eggs.  

Eggs

Use a fork to lightly beat the eggs with the milk, salt and pepper. In a clean pan, heat 1 tbsp oil on a low heat and pour in the beaten eggs. Use a spatula to occasionally scrape the bottom of the pan so that the eggs scramble. Once set remove from the heat. 

To Assemble

Heat the baked beans in a small pot or microwave. 

Heat the tortillas for a couple of minutes in the warm oven, or 10 seconds in the microwave. 

Divide the fillings between the four tortillas centring in the middle a little: bacon, beans, cheese, rice, eggs, then salsa and a handful of greens. Adding jalapenos, sriracha, and sour cream if desired, though it's equally as tasty without. 

Fold the ends of each tortilla in slightly, then roll the tortilla around the filling so the seam is on the bottom, the slice diagonally. 

Cousin Reid's Tuna Pasta Salad

So as you can tell by the name, this isn't my recipe, but one that my cousin Reid shared with me on a recent dinner catch up. First let me describe Reid, he's a 6'4 mountain of a man, the kind of guy that has seconds of seconds and then still has room for dessert. 

Let's just say, he has a BIG appetite, so when he shared his staple pasta salad with me, I knew it must be good. Reid will make a batch of this to last him for a couple of days; dinner, and the next couple of days lunches sort of thing. 

Ingredients (6 servings; or 4 Reid sized serves): 

• 500g packet of spiral or shell shaped dried pasta
• 4 hard boiled eggs, peeled and roughly chopped
• 1 cup of canned corn kernels, drained  
• 1 punnet of cherry tomatoes, halved
• 2 stalks celery, sliced 
• 425g can Chunky Style Tuna in oil, well drained 
• handful of parsley, finely chopped 
• 2/3 cup of mayonnaise - Best Foods is good, just not light mayo
• 1/2 cup green pitted olives, sliced - optional 
• 1/4 cup red onion, finely diced - optional  

Cook the pasta according to packet directions. *You could boil the eggs in the pasta water if you need to, just add the room temperature eggs to the water when there is 9 minutes of cooking time left. 

While the pasta is cooking prepare the vegetables and pop them into a large salad bowl. Half the tomatoes, drain the corn, slice the celery and olives (if using) chop the onion (if using) and parsley. 

Drain the tuna and add it to the salad bowl with 2/3 of a cup of mayonnaise. 

Once the pasta is cooked, drain well and add to the salad bowl. Use two dessert spoons to toss everything together till coated and well mixed. Chill until required. 

B & E Mini Pies

Everybody loves bacon and egg pies amiright? Well they sure are a winner in our house. These mini pies were created because I had some extra pastry and bacon that needed a home (like bacon every needs a home, but anyway). Best of all, they only take minutes to whip up, 25 minutes to bake, and seconds to devour. Pop them in lunchboxes, perfect for a picnic, take a plate or morning tea.
Be careful though, they're one of those things that you blink and they're gone. Seriously, I was eating one, (as I typed this recipe) and then it was gone, may have accused the Mr of taking my last bite, but alas, it was me. Whoops.

Ingredients (makes 6 texas muffin sized mini pies - recipe easily doubled)

• approx 150 g puff pastry 
• 3 rashers of free range middle bacon
• 3/4 cup frozen peas
• 3 free range eggs
• 3 tbsp milk 
• salt and pepper 
• butter to grease

Grease 6 texas muffin sized muffin holes and preheat your oven to 190 fan-bake.

On a lightly floured surface, roll pastry to make 6 x 15 cm squares. Gently press a square of pastry into each muffin hole, letting it overlap in spots, and leaving excess pastry to hang. 

Roughly chop bacon and divide between the pastry cases. 

Rinse frozen peas with water and drain, divide amongst pastry cases. 

Lightly beat the eggs with the milk and season with salt and pepper. Pour the egg mixture into the pastry cases. 

Use a pastry brush to brush a little of the egg mixture over the pastry which overhangs (this step isn't necessary, but will make the pastry golden when it bakes). 

Pop into a hot oven for 25 minutes till puffed and golden. 

Leave to cool for 10 minutes before removing. Eat warm or cold with or without a dollop of your favourite chutney.   

Curried Rice Salad

Rice salad is a classic dish come summer and BBQ season, and over the years I've tried many different varieties. All of which are delicious. Often they are dressed with soy sauce, and contain nuts and dried fruit. Personally (unless it's baking), I'm not a fan of dried fruit. More so, with gluten and nut allergies, which can be present when it's a 'bring a plate' scenario, soy sauce and nuts are not always suitable. 

This rice salad is gluten free and nut free, and is a twist on another favourite dish of mine: Kedgeree. Kedgeree is a warm, lightly curried, rice dish; containing peas, smoked fish and hard boiled (or poached) eggs. Originating in India, mixed with lentils, it is known as Khichri, however the popular version is more British and often found on cafe menus. 

My version is a take on the British version and can be served immediately and warm, or set aside to chill and served later. The subtle spice means it's great served alongside BBQ'd meats, fish, or even eggs. 

Ingredients: (Serves 4 as a main, 8 as a side): 

• 2 cups of brown basmati rice
• 4 cups of water
• 1 tsp salt 
• 1 tbsp butter or olive oil
• 1-2 tbsp curry powder - depending how mild or hot you like it
• 2 spring onion, finely sliced
• 1/2 cup finely chopped parsley
• 1/2 cup sliced spinach or silverbeet leaves - optional, but if you have them in the garden it's always a nice addition
• 1 tomato, diced
• 1 capsicum, diced
• 1 cup steamed peas or sliced beans - 3 or 4 minutes steamed or boiled, then refreshed under cold water
• 1 juicy lemon
• 2 tbsp olive oil
• salt to taste

In a large saucepan place rice, water, salt, butter (or olive oil) and curry powder. Mix to combine and bring to the boil. Once the water begins to boil, reduce the heat to a minimum and place the lid on the pot. Simmer according to the packet directions (usually 22-25 minutes). Keep the lid on during this time and don't be tempted to stir. 

After the time, test the rice, and if cooked, drain any excess liquid, then pop the lid back on and leave to steam for 5 - 10 minutes. 

Meanwhile prepare the vegetables. Place the sliced spring onion, chopped parsley, sliced spinach or silverbeet, diced tomato and capsicum into a large salad bowl with the steamed peas or beans. Squeeze over the juice of the lemon and olive oil. Mix well to combine.

Stir the warm rice through the vegetable mix and chill if not serving immediately. 

Curried Rice Salad served with BBQ Snapper

Salmon Zucchini Fritters

Zucchini is one of those vegetables that kind of goes with everything. It's mild in flavour and still in plentiful supply due to the warm weather we've been having. The salmon makes a welcome flavourful addition, and despite the fact that it's rather expensive, a little goes a long way in this dish. 

The best thing about it is you can easily whip it up in 20 minutes, including cooking time for a delightful brunch or quick dinner solution. The recipe below serves 2 - 3 people but could easily be doubled to feed more. 

Ingredients (serves 2 - 3/6-8 fritters): 

• 2 eggs, lightly beaten
• 2 small - medium zucchini, grated
• 1 spring onion, finely chopped
• 1 tsp dried dill 
• salt and pepper to taste
• 1/2 cup plain flour
• 1 tsp baking soda
• 1/2 - 3/4 cup milk
• 100 grams flaked smoked salmon 
• oil or butter for frying
• optional: green salad, avocado, grain toast, fried eggs and salted greek yogurt to serve. 

In a bowl, lightly beat the eggs, add the zucchini, spring onion, dill, salt and pepper. Mix to combine. Stir in the flour and baking powder, mixing well, then finally add the milk and salmon. 

Heat a little oil or butter in a large frying pan, on a medium heat. Spoon the mixture into even sized fritters in the pan. Leave for 3-4 minutes, till small bubbles come to the surface. Flap the fritters and cook for another 3 minutes. Repeat with remaining batter. 

To serve, prepare a light green salad, and some buttered grain toast. A fried egg on top of the fritter stack is also a nice accompaniment. Finally dollop a spoonful of salted greek yogurt onto the side. The fritters will keep in the fridge till later, but are best eaten fresh. 

Summer Salmon Frittata

Busy summer's day, you've come home from the kids sports practice, dance lessons or running the other dozen errands life throws at you. Before you know it it's nearly 8 o'clock and you haven't eaten dinner yet, let alone thought about what you might cook. Do you duck out and grab takeaways, or do you make this summer salmon frittata. I vote frittata. I always keep a packet of smoked salmon in the fridge for occasions like this, the veggies are from the garden, or extremely cheap at the veggie shop this time of year, and best of all, it takes hardly any time to put together. Feel free to mix up the types of vegetables you use, you could even substitute the zucchini for a boiled diced potato if you wanted something more substantial. 

Ingredients (serves 4): 

• 1 tbsp olive oil
• 3 small zucchini 
• 1/2 capsicum, diced
• 2 cups of shredded baby spinach or chard leaves
• 2 tbsp finely chopped parsley 
• 200g smoked salmon 
• 4 eggs
• 1/3 cup milk
• salt and pepper 
• 2 tbsp capers 
• 125g tub of cream cheese (or feta) 
• salad and toasted bread to serve. 

Preheat the oven to 180 degrees celsius. 

Chop the zucchini lengthways, then slice into 2cm pieces. Heat oil in a 25cm ovenproof frying pan and saute zucchini for 3 - 5 minutes till lightly browned and softened. 

Combine eggs with milk, season with salt and pepper, and use a fork to beat lightly. 

Turn heat to low and add the capsicum, spinach leaves and parsley to the hot pan and toss together. Arrange the salmon over the top of the vegetables and pour in the egg mixture. Generously Dollop the cream cheese over the top. 

Finally, put the frying pan into the hot oven for 15-20 minutes until the egg mixture has set. 

Serve with salad and toasted bread. 

Ham and Egg Pie

We had an influx of ham over the holiday season. Then after the christmas day feast, it's always up to me to find new and delicious ways to use it up. This is my take on the classic bacon and egg pie, it was so popular the lads asked for another one the very next day. Needless to say, it was a real crowd pleaser with no leftovers on either occasion. Best of all it's made with ingredients that are generally lying around or in the freezer. I always keep a block of pastry in the freezer, so give it time to thaw before rolling. Also, even if you don't have leftover ham, it's worth buying more, just for this pie. 

Ingredients (serves 6 - 12 depending on if it's a meal or a snack): 

• 400g block of puff pastry 
• 750g (approx) of sliced, diced, or shaved ham
• 2 1/2 cups of frozen peas
• 10 large free range eggs
• 1/3 cup of whole milk, or cream
• 3 tbsp wholegrain mustard
• pinch of salt
• 1 spring onion, finely sliced

Method: 

Preheat oven to 220 degrees celsius. Grease a lasagne dish with loads of butter. 

On a floured bench, gently roll out half of the pastry in a rectangular shape so it is slightly larger than your dish. Transfer to the dish, it should come up to the sides of the dish, but is it doesn't completely that is okay, just do the best you can. 

Boil the kettle, and in a heatproof bowl measure the peas. Pour the boiling water over the peas, and after a minute, drain thoroughly. 

Next, roughly chop the ham and spread of it in the bottom of the dish. Sprinkle peas evenly over the top. Layer with the rest of the ham. 

Crack 6 eggs into a large bowl, and mix well with milk, wholegrain mustard and salt. Pour this mixture over the ham. 

Crack the remaining four eggs onto the top of the pie.  Sprinkle with spring onions. 

Roll the remaining pastry so that it will fit the top. Place over, and crimp the edges of the pastry with a fork to seal the two together. Prick the top of the pastry all over with the fork. 

Brush the pastry with a couple of tablespoons of milk - this will give it the great golden colour. If you don't have a pastry brush just pour it on and spread it gently with clean hands. 

Place in the hot oven for 20 minutes, then reduce heat to 180 degrees and continue to cook for another 20 minutes, till the egg mixture is set. It should be puffed and golden.

Now this is the hard bit: remove from the oven and allow to sit for 15 - 30 minutes before slicing and eating. This will allow the egg to set properly, make it easier to slice, and stop you from burning your mouth. 

Of course leftovers also taste great cold over the next couple of days, so don't worry if there's no crowd to feed, you'll get through it. 

Kumara Rosti, Poached Eggs, Salmon and Hollandaise

The Kumara Rosti and the Hollandaise really are the star of this dish. The perfect late breakfast meal, or after one of those early morning world cup games, we've been dragging ourselves out of bed for. 
The toppings, feel free to chop and change to suit your taste, I like to alternate the smoked salmon for haloumi every now and then, and both options are delicious. 

You can get the meal started in advance, making the rosti, spinach and hollandaise early, ready to be warmed and assembled when the eggs are poached. 
The recipe serves four, but could easily be doubled or halved. 

Kumara Rosti 

• 4 medium kumara, grated
• 1 tbsp salt 
• 2 egg whites
• oil, for frying

Grate the kumara and stir through the salt. Leave to sit for 10 - 20 minutes while you prepare the hollandaise. 

After sitting, squeeze the kumara to remove excess liquid, you'll be surprised how much comes out. Stir in the egg whites. 

Heat half a cm of oil in a frying pan and use your hands to mould and flatten balls of camera, fry then in the oil, turning after 3-4 minutes. Once cooked on both sides I like to put them in a hot oven for ten more minutes to make sure they cook through, and to keep them warm while you get everything else ready. 

Hollandaise 

• 80grams butter
• 2 egg yolks 
• 3 tbsp lemon juice

Make a double boiler. Place a small saucepan of water over a low heat. Place a glass or metal bowl over the top of the saucepan so that no steam can escape. This creates a gentle heat to cook your hollandaise. 

Put the yolks and butter into the bowl and whisk constantly as the butter melts. Whisking is important, you want the butter to mix in with the yolk before it cooks. Once all butter is melted, continue whisking for a minute or two till it has thickened a little. 

Remove from heat and whisk in the lemon juice. Do this quickly, while it is still warm. Set aside, it will continue to thicken, this is ok, as when it is spooned over the warm eggs it will melt a little. 

Spinach 

• 150 grams spinach
• 2 cloves garlic
• 1 tbsp oil

Pour boiling water over the spinach and drain. Heat the oil in a saucepan, and add the lightly wilted spinach. Cook, stirring, for a few minutes till wilted. 

200 grams smoked salmon 

or 200 grams Haloumi cheese, sliced and fried 

8 Eggs, poached in hot water

Everyone has their own poaching tricks. I do mine in a large saucepan on a low simmer, with a spoonful of vinegar in the water. 

To assemble

On a plate place two warm rosti. Place a small pile of spinach on top of each. Next layer smoked salmon, or a slice of fried haloumi, place the poached egg on top, then spoon over the hollandaise and watch it melt down over the egg and rosti. 

Salt. 

Pepper. 

Enjoy. 

Left: Rosti with spinach, haloumi, egg and hollandaise. Right: The Salmon variation

Spring Spaghetti with Garlic Almond Crumb

This is one of my favourite ways to eat spaghetti, aside from bolognaise or puttanesca. Okay, I love spaghetti, but this one is pretty special. It's a dry style as opposed to a sauce. Served with lightly fried broccoli, spring onions, add poached eggs, a sprinkle of parmesan cheese and then covered in the crunchy, spicy breadcrumbs. The breadcrumbs can be made in advance and set aside to cool. 

Ingredients (serves 4):

• 3 tbsp olive oil
• 6 cloves of garlic 
• 1/2 cup of almonds 
• 1/2 cup of breadcrumbs - try panko crumbs if possible
• 2 tbsp olive oil 
• 1/2 tsp chilli flakes
• 1/2 tsp oregano
• 400 grams dried spaghetti
• 1 tbsp olive oil
• 3 - 4 spring onions, finely chopped on an angle
• 2 cups of broccoli florets
• 4 or 8 eggs
• 1 tbsp white vinegar 
• 1/3 cup finely grated parmesan (optional) 
• salt, pepper and olive oil, to serve

Peel and crush the garlic, roughly chop the almonds, then heat first measure of olive oil in a heavy based saucepan over a low heat. Add the garlic and almonds and sizzle, stirring for a few minutes, till cooked, but not burnt. Add the chilli, oregano, breadcrumbs and next measure of olive oil (approx 2 tbsp), and continue to cook on a low heat till they are golden. Remove from the pan and set aside.

In a pot of boiling water, cook the broccoli florets for 1 or 2 minutes, drain and set aside to cool a little. Fill the pot with more water and bring to the boil for the eggs. 

Cook the spaghetti in another pot, according to the packet directions. 

Meanwhile, in the same pan that you cooked the breadcrumbs, add another tbsp of oil, and the broccoli, spring onions and spinach. Cook for 5 or 6 minutes on a medium-high heat till a little crispy. 

To begin plating the pasta, drain and toss through with a little more olive oil. Separate into serving bowls. Top each bowl with a spoonful of the broccoli mix. 

When the egg water is at a low simmer, add the vinegar, crack eggs in one at a time and with a slotted spoon, gently make sure they are not stuck to the bottom of the pan. Cook for 3 minutes or until whites are done. Scoop out with the slotted spoon and place 1 or 2 eggs on the top of the broccoli, sprinkle with a little parmesan and a quarter of a cup of breadcrumb mixture. 

Salt, pepper, and yes, more olive oil. 

You won't regret it. 

Enjoy. 

Grapefruit Delicious Pudding

Even if grapefruit isn't necessarily your thing, this dessert will be. The Mr. of the house until now, thought that his favourite pudding was the classic chocolate self-saucing pudding. However on devouring this, he claims there's a new front runner. That's saying something. The grapefruit taste is subtle, zesty and sweet. 

Even though you mix it all together, the pudding cooks like a sponge on top with a creamy custard layer underneath, it's fancy that way. Maybe that's why they call it delicious? 
You could also use lemons for this recipe or a mixture of citrus. 

Oh, and you'll need an electric beater. Egg whites are not something you want to whisk by hand. The recipe serves six comfortably, and if you can't eat it all at once, it tastes delicious cold the next day. 

Ingredients (serves 6): 

• 50g softened butter
• 1 cup of white sugar
• 2 tbsp grapefruit zest - if you don't have a zester, you could use a vegetable peeler to get some of the rind, and finely chop it, or use a grater
• 100ml freshly squeezed grapefruit juice
• 3 egg yolks*
• 1/3 cup of plain white flour
• 1 cup full fat milk 
• 3 egg whites
• hot water 
• icing sugar, to dust
• ice cream or thick greek yogurt, to serve

Method: 

Preheat oven to 180 degrees. Grease a large baking dish (6 cup, or lasagne sized). 

Beat the butter, sugar and zest until smooth and creamy. 

Add the grapefruit juice, egg yolks, flour and milk. Beat well until you have a smooth batter. 

Using a clean electric mixer and bowl beat the egg whites until soft peaks form (if you're using the same beater as above, make sure there is no residue from the butter and yolks as the whites won't stiffen with fat present). 

Gently fold the egg whites into the batter, be careful not to over mix here, you want it to be light and fluffy. 

Pour the batter into the greased dish and place the dish inside a larger roasting pan. Pour hot water into the roasting pan so that it comes half way up the side of the baking dish. 

Bake for 45 - 50 minutes till lightly browned and set on top, with the custard below. Remove the baking dish from the roasting pan and use a sieve to dust icing sugar over the top of the pudding. 

Serve with vanilla ice cream or thick greek yogurt. 

Enjoy. We certainly did. 

* To separate eggs, have two bowls ready. Gently crack the shell through the middle, letting some of the white slip out into one of the bowls. Tip the yolk back and forth between the two halves of the shell until most of the white has drained into the bowl. Put the yolk into the other bowl and repeat. It's ok to get a little egg white in with the yolk, but you cannot get any egg yolk in with the white, otherwise they won't get thick. 

Kumara Carrot and Feta Frittata

Weeknights are busy. Let's face it. But that doesn't mean that we don't have time to cook something delicious that will keep the hungry bellies at bay. Eggs are versatile healthy and so easy to whip together. This frittata let's you slice some veggies, turn on the oven, and basically walk away. Leaving you to get on with spending time with your family, or catching up on extra paperwork that we promise ourselves we won't bring home, but end up doing anyway. It can easily be doubled and makes fantastic leftovers, hot or cold. 

Ingredients (Serves 4): 

• 2 large kumara
• 2 large carrots
• 1 onion
• 2 tbsp olive oil
• 1 tsp dried thyme 
• 1/2 tsp cayenne pepper (optional) 
• salt and pepper 
• 6 eggs
• 2 tbsp ground linseed (optional)
• 1/2 cup milk 
• 100g feta 
• to serve: salad greens, chutney and bread

Method: 

Preheat oven to 190

Slice kumara and carrots into 1cm thick discs - peeling optional, I leave the skins on for fibre, flavour plus it saves time

Peel and slice onion into 1cm wedges. 

Toss veggies with olive oil, thyme and cayenne pepper and salt. 

Pour into ovenproof pan or roasting dish and roast for 30 minutes, stirring half way, or until they are cooked through

Mix eggs with milk, linseed (if using), salt and pepper

Pour egg mix over cooked kumara and carrot. 

Crumble feta over the top and bake another 30 mins, the eggs will puff up and become a little golden. 

Allow to cool for 5 minutes then slice and serve with salad, chutney and bread. 

Rocket and Mushroom Omelette‏

Eggs are a great start to the day and lately my favourite way to eat them is in an omelette.

I add ground linseed (also known as flaxseed) to my omelettes to boost dietary fibre. Linseed is often used as an replacement in recipes for those with allergies, and is great added to porridge or sauces which need thickening. You'll find it in the baking aisle at most supermarkets.

Ingredients (per person):

• 2 free range eggs
• 1 tbsp ground linseed
• 3 tbsp of your choice of milk 
• salt and pepper 
• 3 mushrooms, sliced
• handful of fresh rocket leaves
• oil or butter for frying.

Method

Mix eggs, linseed, milk, salt and pepper and whisk well with a fork.

Heat oil or butter in a large pan and cook mushrooms on a low heat for 5 minutes till softened. Remove mushrooms from the pan and set aside.

Keep heat low and heat another tbsp of oil or butter, then pour in egg mixture. Swirl to coat the pan.

Cook for a few minutes before spreading mushrooms over half the omelette. Place rocket on top of mushrooms, then fold the other half of the omelette over top.

Cook for another minute or two till cooked through then serve with buttered toast and a dollop of relish.

This is one of the recipes I created for NZDads.co.nz