Curried egg and Broccoli open sandwich 

It hits the spot and how…

 
 

Little Samuel Kabir absolutely loves broccoli and eggs, which means our fridge is always stocked with them. Every second day I find myself steaming broccoli or boiling eggs for my little monster. 

While SammyK can happily eat steamed broccoli and boiled eggs just as they are. Mummy needs a little something extra because that’s just eating way too healthy for my liking. I decided to make myself an egg and broccoli and open sandwich. It was so good that I’ll definitely be making this for lunch more often.

Ingredients: 10   Prep time: 10 minutes

Serves: 1

  • Two slices of crusty sourdough bread, toasted 
  • Two boiled eggs, chopped
  • Three to four medium sized broccoli florets, steamed and chopped 
  • One teaspoon of capers
  • Two tablespoons of Greek yogurt
  • One tablespoon lemon juice
  • Half a teaspoon curry powder
  • Salt to season 
  • Crushed black pepper to garnish
  • Chilli flakes to garnish

In a bowl combine all the ingredients, mix well. Season with salt.

Assemble toasted bread on a plate. Scoop the egg and broccoli mixture and layer it on to the toast. If you are health coscious you can turn this into a salad by adding lettuce.

Garnish with pepper and chilli flakes. Some fresh herbs like parsley or coriander would be great for garnish too. 

A simple lunch for days when you are too busy to cook but never too busy to eat.

  

Green Goddess Pasta

It’s going to be an evergreen summer…

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One of the best things about living in Australia is the amazing community support. Since having baby SK we have had midwives visit us at home, periodic visits to check on his development by the maternal child health nurse and finally being connected to other mothers with babies of similar age.

Baby SK and I have a great time at our mothers group. Little people all intrigued by each other and mums who are going through the same trials and tribulations and celebrating the same milestones. It’s a perfect setup for new friendships. 

I invited one of my friend and her gorgeous baby girl from mothers group for lunch. The weather gods were not going to be kind I already knew. It was going to be 37 degrees so lunch had to be refreshing but also easy to eat. So I decided to make a pesto pasta and a salad.

Last thing I wanted on a hot day was a greasy oily pesto. Adding lemon juice took the pesto a gazillion notches up. So without further ado, here’s the recipe.

Ingredients: 10   Cooking time: 15 minutes

Serves: 4

  • 400 gms of pasta (I used farfalle pasta)
  • One bunch of basil
  • 100 gms of toasted pine nuts
  • 125 gms of grated Parmesan cheese (extra for garnish)
  • 150 ml of extra virgin olive oil
  • Juice of one lemon
  • Two pods of garlic
  • One globe of broccoli, cut into small florets
  • One large zucchini, peeled into ribbons
  • Salt to season

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For the pesto, use fresh basil.  Wash the basil leaves and pat them dry. Drying the basil leaves maintains the green colour of the pesto.

In a food processor combine basil, pine nuts, Parmesan cheese, olive oil and lemon juice. Blitz all the ingredients until smooth, add more oil and lemon juice if needed. 

Cook the pasta as per packet instructions and keep aside.

Heat two tablespoons of olive oil in a pan. Add minced garlic, cook until aromatic. Now add the broccoli florets, cook until slightly tender. Then add the zucchini ribbons. Cook for another three to four minutes. 

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Now add the pasta and toss all the ingredients. Then add four to five tablespoons of pesto and mix well. Season with salt as required. 

Your lip smackingly delicious green goddess pasta is now ready to serve. Delicious to eat and so simple to make. Try this on a busy weeknight or a lazy weekend, you won’t be disappointed. 

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Cream of Leek and Broccoli Soup with Rosemary Oil

A warm soup, a cold evening is a match made in heaven…

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I must be the only weirdo who truly loves winter. Honestly, what’s not to love? You can overdose on carbs, drink hot chocolate endlessly, eat a piece of cake with your cup of tea without feeling guilty and if you pack on a few pounds you can cover it all up under that trench coat without a worry!

Apart from all the indulgence, there’s one more way to enjoy the winter chill and that is by trying and testing different soup concoctions. Soups are the perfect winter warmer and they are so incredibly versatile! There are smooth and creamy soups, chunky soups, soups with meat, soups with vegetables, soups with pasta, soups with lentils, the list is never-ending.

Recently I had a craving for the classic potato and leek soup, which screams comfort in every bite. So the other night while I was all set on making potato and leek soup, little did I know it was not meant to be that night! I was out of potatoes! The problem with being a foodie is once an idea germinates in your head it is impossible to settle for something else. Potato or no potato, I was determined to make a soup that was as good as potato and leek soup without potatoes. Lo and behold I found a beautiful lush green broccoli head in my fridge. I know you are wondering, how can broccoli ever replace potatoes in a potato and leek soup? Take my word for it, very easily!!!

To quote my husband “it’s the best soup I have ever eaten, I was shocked at how good it was” I believe him considering he went back for thirds.

Ingredients: 13  Cooking time: 30 minutes

Serves: 4

For the soup
  • One leek pale section only, sliced
  • Three pods of garlic, finely chopped
  • One large head of broccoli, cut into florets
  • One massel vegetable stock cube
  • Four cups of water 
  • 300 ml of fat reduced cream
  • One teaspoon of dried rosemary leaves
  • Juice of half a lemon
  • One tablespoon of extra virgin olive oil
  • One tablespoon of butter
  • Salt to season
For rosemary infused oil
  • Two tablespoons of extra virgin olive oil
  • Four stems of fresh rosemary leaves (approx 4 inches long)

Heat olive oil and butter in a large saucepan over medium heat. Add the leek and stir continuously, cook for five to seven minutes until soft. Now add garlic and cook for a minute or two, until aromatic.

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Add the broccoli florets, lemon juice and stock cube to the leek mixture. Stir until the stock cube has disintegrated. Now add four cups of water, followed by the dried rosemary leaves and season with salt as required. Cover the saucepan with a lid and let the soup simmer until the broccoli is tender.

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Once the broccoli is tender, add cream and stir it through. Lower the heat, cover the saucepan and let the soup simmer for another five to seven minutes. Finally with a stick blender, blend the soup until smooth.

To make the rosemary oil, heat extra virgin olive oil on a low heat. Add rosemary leaves and temper for about five to seven minutes. Remove from heat and let the oil cool to room temperature.

Garnish the soup with rosemary oil and cracked pepper. Serve this lip smackingly delicious winter warmer with a side of char grilled sourdough bread.

Enjoy!

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Ginger Broccoli Coconut Curry

A ticket to the tropical island or a delicious saving grace after sinfully indulgent days…

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Last weekend my husband was at a bachelor party. What happens at a bachelor party stays at the bachelor party but we all know what goes down at these parties – booze, meat, more booze to wash the meat down and then some more meat as an attempt to keep the hangover away. 

So after a weekend full of fun and games, my husband resigned to the couch and desired something light and healthy for dinner. The good wife that I am, I had a fully stocked fridge (for a change!). It was an obvious choice to cook with the fresh greens gracing my fridge. While a stir fry would have been effortless, I decided to make a curry – you can always pack more love in a curry! 

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You would have to agree when i say – Food has such power in bringing back memories and teleporting you to places with just one bite. With the weather getting cooler in Australia and summer in all its glory in India and other parts of the world, I am sure all you desire is being on a tropical island savouring some lip smackingly delicious cocktails and some tantalising curries.

While you dream of the tropical island let me bring you one step closer to it with this delicious ginger broccoli coconut curry. Today’s curry is inspired by Thai flavours such as coconut milk, ginger and kaffir lime. This flavour combination can bring any dish to life. Not only is this curry your ticket to a tropical get away, it is an absolute saving grace if you have had many indulgent days.

 

Ingredients: 15   Cooking time: 15 minutes

Serves: 4

  • One medium sized broccoli, cut into florets
  • One bunch of asparagus, wood ends trimmed, halved
  • One bunch of choi sum (or any other asian greens), roughly chopped
  • One brown onion, finely sliced
  • Two to three green chillies, finely chopped
  • One tablespoon of crushed ginger
  • Four to five pods of garlic, roughly chopped
  • Four spring onions, finely chopped
  • One kaffir lime leaf
  • 300ml of light coconut milk
  • Two tablespoons of vegetable oil
  • One teaspoon of sugar
  • Salt to season
  • Fresh coriander to garnish
  • One tablespoon of black sesame seeds, toasted

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Heat two tablespoons of vegetable oil in a wok. Add onions and spring onions, cook until onions are translucent.

Now add garlic, ginger and green chillies. Followed by broccoli and choi sum, I have used choi sum because of its mildly bitter flavour that gives this curry another flavour dimension. You can use any other Asian greens and if you can’t find asian greens you can use baby spinach. 

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Add the coconut milk and about one cup of water, followed by the kaffir lime leaf, one teaspoon of sugar and salt to taste. Cover the wok with a lid and let the curry simmer for seven to ten minutes.

Finally add the asapargus and cook the curry for another four to five minutes or until asparagus is stems are tender.

Your lip smackingly delicious curry is ready to serve. Serve with a side of steamed rice and garnish with toasted sesame seeds and fresh coriander.

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