Poached eggs and asparagus

4 eggs
2 bunches asparagus
Parmesan cheese

Coat asparagus in olive oil, salt and pepper. Bake at 180 C for 10 minutes.

Poach eggs in boiling water. Drain and place on top of asparagus. Top with cheese and serve immediately.

Breakfast Burrito Ingredients

sliced green capsicum
onion
mushrooms
cumin
salt
garlic
eggs
tortillas
salsa
cheese
chopped tomato
sliced green onion
sour cream
coriander
jalapenos
Nandos peri peri sauce

Quinoa Salad

2 cups quinoa
6 cups water
Handful baby spinach
Handful baby rocket
Mint, shredded (to taste)
1 Lemon, zested and juiced
1 jar of char-grilled vegetables (or grill your own), diced
4 cubes of marinated goat’s cheese
Drizzle of olive oil from goat’s cheese jar

Prepare quinoa via absorption method. I use my Thermomix, you could use a rice cooker or saucepan (bring water to boil, reduce heat, cover and simmer for 15 minutes).
In large salad bowl toss baby spinach, rocket, mint, lemon zest, char-grilled vegetables or antipasto vegetables.

Add warm or cool quinoa (I like warm as I like how it melts the goat’s cheese). Crumble in the goat’s cheese, pour on lemon juice and drizzle oil to taste and desired consistency.


Toss in bowl and serve.


Serves 8 as a side dish; 6 as a meal.

Photo and recipe from here

Thai fish

2 fillets coral trout (or other white fish)

Chili paste
Lime juice from half a lime
Fish sauce
ginger
garlic
corriander

Combine all ingredients and spoon over the washed and dried fish fillets. Cover dish with aluminium foil and bake at 180 C for 25 minutes.

Chicken Tikka

• Lots of hot chili paste
• 1 tsp minced garlic
• Squeeze of ginger paste (little less than the chili)
• a pinch of paprika
• ½ tablespoon garam masala
• 4 tbps diced tomatoes
• 3 sprigs of fresh coriander

• Chicken breast cut into medium size chunks
• 1 small onion, peeled and sliced
• 1 green capsican, cut into chunks
• 1 punnet cherry tomatoes
• couple scoops of plain yoghurt
• fresh corriander, chopped, for topping

1. Combine first list of ingredients in the blender. Add more tomatoes if required.

2. Place chicken in bowl and add the blended mixture and yogurt. Mix thoroughly and marinate overnight if possible. Soak wooden skewers in water.

3. Heat the webber for 30 minutes. Thread meat onto the skewers, saving the mixture. Cook 10-15 each side over the open flame.

4. In a pan combine the onions, capsican and tomatoes with remaining blended mixture. Cook until soft and top with corriander. Serve on the side.

Beef Kebabs

You will need 8 skewers
1 packet Diced lamb
50ml (2fl oz) low-sodium soy sauce
2 tbsp Dijon mustard
2 tsp minced garlic
1 tbsp cider vinegar
A little thyme
Dash of vegetable oil
50ml (2fl oz) fresh lemon juice.

Mix all the ingredients together and marinate the beef for 2 to 4 hours in the refrigerator. Discard the marinade. place the chunks of beef on the skewers (if using wooden skewers, make sure you soak them in water first to prevent burning).

Grill until cooked to your liking.
During the cruise phase you may add tomatoes, mushrooms, peppers, zucchini and onions.


Photo and original recipe from here