Monday, July 28, 2014
Monday, July 21, 2014
Sunday, July 13, 2014
There is something to be said about the home-cooked gourmet burger. Is it the endless options of condiments and fixings? This one features: sautéed mushrooms, grilled onions, aoili, tomato, spinach and cheddar cheese. Perhaps it's the essential hefty side of chips which if you are in New Zealand has the requisite tomato sauce? Or maybe that delicious aroma that permeates throughout the house beckoning diners bellies to the table? Whatever the case, here is our latest meal enjoyed with good friends which always makes a meal that much more enjoyable. We mostly take credit for eating this massive creation, and also for providing the takeaway chips, but enjoying a good burger is like buying a good pair of shoes: you have to indulge sometimes.
Wednesday, June 25, 2014
Grilled cheese is a go to food in our house especially during the colder months. We continue to stay busy with real life activities but the menu definitely changes with the seasons. We need a warm belly and fast as the temperatures drop. I remember days of yore where white bread, margarine and the key ingredient which I recently heard being referred to as "plastic cheese". Times have changed and we've made an easy alternative that will keep the entire family healthfully and quickly fed all winter long.
Here are our 3 ingredient alternatives to the traditional grilled cheese:
White bread for Soy & Linseed Bread
Margarine for coconut oil
Plastic cheese for organic cheddar
Want to amp up the healthy points?
Add fresh spinach or grated carrots
Pair with a dipping sauce of greek yogurt & herbs
Have fresh soup as a main and offer grilled cheese on the side cut into triangles (preferably without crusts for serving)
Tuesday, May 20, 2014
The perfect plate of eggs on toast must be shared with you all. Is it the whole grain bread that was locally made? The free-range eggs? Perhaps it's the stylish sprout garnish? Whatever the case, this was our breakfast from Black Betty and we hope it inspires your next morning meal. Keep it simple, healthy and delicious.
Monday, April 28, 2014
In need of a breakfast kickstart? Women's Health magazine has some delicious ideas on just what is needed to begin your day and lead an active lifestyle. From morning smoothies to loaded toasties, you are sure to find some inspiration here!
Sunday, April 27, 2014
La Frittata is a recipe staple and we love it because you use what you have available making no two frittata the same. The high protein content and vegetable variation make it a healthy option for the entire family. We are obsessive about using our cast iron skillet and we're told that the frittata is best when cooked in this pan.
6 potatoes diced
2 handfuls of spinach
1 cup of cheese (grated)
Cup mixed frozen vegetables
5-7 strips good bacon cut small
1/2 cup Greek yogurt
- Oil & heat large skillet, preferably iron, in low heat.
- Preheat oven to 375.
- Place all ingredients except eggs in a large bowl. Stir and season.
- Mix eggs in separate bowl and season with salt & people. Pour in with other ingredients.
- Pour entire mixture into skillet and raise heat to med/low heat and allow to cook until sides are firming. (About 5 minutes but you must watch this step so as not to burn the entire dish.)
- After mixture has firmed a bit place in pre-heated oven for about 15-20 min.
- Allow to cook until golden brown and firm indicating all the eggs coked through.
- Parboiled potatos work a lot faster so consider this extra step.
- Use whatever you have to create this dish. It's for those busy Wednesday nights or dinner parties with friends. Make of it what you will because it's sure to be delicious.
- Using fresher eggs is key so that you can create the fluffy nature associated with the dish. We always use organic eggs whose yolks are golden and cook up very nicely.