Fish Curry

There’s nothing fishy about it 


I grew up in a vegetarian household and was strictly vegetarian until recently. Then one day just like that I decided to order a seafood pasta and haven’t looked back since. With that said I still can’t stomach fish that smells like fish, for instance, salmon, sardines, anchovies, etc. Nor can I eat oysters because they look like snot. After all food is an all inclusive experience. We eat with our eyes and taste with our nose first. 

Over time I have built my knowledge about various kinds of seafood and the flavours, spices, etc that are complimentary to each other. This fish curry recipe includes a mix of dried spices and fresh herbs. It’s similar to the Kerala fish curry called ‘meen moillee’. 


So when my mother in law and father in law were over I decided to indulge them in an all encompassing flavour explosion. I served the fish curry on a bed of basmati rice and with a side of crispy potatoes. I was so pleased to see everyone wipe their plates clean and even go back for thirds. 

Ingredients: 18   Cooking time: 45 minutes

Serves: 6

  • Two large white fish fillets, without skin and cut into bite size pieces (I used barramundi)
  • 800ml of coconut light cream 
  • One onion, finely chopped
  • Two tomatoes, finely chopped
  • Three to four pods of garlic, finely chopped
  • One thumbsized piece of ginger, grated
  • 10 to 12 curry leaves 
  • Two to three green chillies, chopped
  • Two kaffir lime leaves
  • Half a bunch of fresh mint, finely chopped
  • 1.5 teaspoon of cumin seeds
  • Two teaspoons of dried mint
  • Two teaspoons of coriander powder
  • One teaspoon of red chilli powder
  • Half a teaspoon of turmeric powder
  • Half a teaspoon of asafoetida (hing), optional
  • Four tablespoons of mustard oil
  • Salt to season 
  • Fresh coriander to garnish (optional)

Heat mustard oil in a heavy bottom sauce pan. Add asafoetida, cumin seeds and curry leaves. Once aromatic add garlic, ginger and onion and cook until onion is caramelised.


Add tomatoes, turmeric, chilli and coriander powder, cook until tomatoes are soft. Then add dried mint and fresh mint (leave some fresh mint for garnish), coconut cream, kaffir lime leaves and two cups of water. Season with salt as required.

Simmer the curry on low heat for 30 minutes. Now add the fish and cook on low heat for another seven to ten minutes or until the fish is cooked.

Garnish with fresh mint and coriander leaves and serve hot with steamed rice or roti bread. Either way this curry is one hell of a winner!

Mint and Sumac Green Bean Salad

A real flavour explosion 


As the festive holiday season draws near I bet you all are getting your chefs hats on and figuring out the Christmas lunch menu this year. While meat is the obvious choice and barbecues are the go to way to cook, I find people often struggle to come up with equally tasty vegetarian options. 

There’s definitely more to vegetables than roast potatoes and a boring green salad. Today’s recipe is not only vegan/vegetarian but it will also make sure to please the hearts of hardcore meat eaters. So this Christmas try this lip smackingly delicious Green Bean salad with mint and sumac. I promise it will be a hit.

Ingredients: 12 Cooking time: 20 minutes

Serves: 6

  • 500 gms of green beans, ends trimmed
  • Two fresh tomatoes, chopped
  • One red onion, sliced
  • Two pods of garlic, finely chopped
  • One bunch of fresh parsley( stems and leaves), chopped
  • Juice of half a lemon
  • One teaspoon red chilli flakes
  • One tablespoon sumac powder
  • One tablespoon dried mint leaves
  • One teaspoon of brown sugar
  • Salt to season 
  • Five tablespoons of extra virgin olive oil

Heat oil in a pan. Add garlic, onions and chopped parsley stem. Cook until aromatic and the onions lightly caramelised.

Now add tomatoes, all the dried spices and sugar. Cook until the tomatoes are slightly soft.


Then add the green beans, lemon juice and season with salt. Cook until the beans are tender.


Garnish with fresh parsley and serve at room tempature. You can also top it with crumbled feta if you want to make it a bit more decadent.

Enjoy the festive season with this flavour bomb.

Green Thai Curry

Bring the taste of Thailand to your home…

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As much as I love winter, I am not a fan of all the cold and flu ailments it brings with it. 

I always thought being a stay at home meant I could just lie in bed all day and be a vegetable on days when I’m feeling under the weather. The reality is so far from it!  Give me a corporate job any day, atleast it comes with an end time everyday and paid leave for sick days. A stay at home mum on the other hand is a 24/7 kind of thing, sick or not sick #thestruggleisreal.

Now that I wasn’t going to get any ‘lie on my ass all day’ recovery time. So what’s the next best thing to cure a winter flu? Yep, you guessed it right a big bowl of curry and rice. 

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Here’s my version of Thai green curry. It’s simple, it’s tasty and filled with lotsa goodness, which will please your palette and heal your soul.

Ingredients: 20   Cooking time: 30 minutes

Serves: 6

  •  One bunch of fresh coriander
  • One to two green chillies
  • Four kaffir lime leaves
  • Juice of half a lemon
  • Half a teaspoon cumin powder
  • Two pods of garlic
  • One two inch piece of ginger
  • One cinnamon stick
  • One bay leaf 
  • 500 ml of coconut milk
  • 250 gms of firm tofu, cut in sticks
  • Two carrots, peeled and cut into discs
  • One zucchini, cut into discs
  • 150 gms of shiitake mushrooms, quartered 
  • Two bunches of pak choy
  • One medium sized broccoli, cut into florets
  • One tablespoon of brown sugar
  • Salt to season
  • Two tablespoons of vegetable oil
  • One teaspoon sesame oil (optional)

To make the green curry paste combine coriander, green chillies, two kaffir lime leaves, lemon juice, cumin powder, garlic and ginger in a blender. Add one cup of water and blend the ingredients into a smooth paste.

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Heat oil in a heavy bottom pan. Add tofu and all veggies apart from the pak choy, sear them through for three to four minutes. Now add the green curry paste, coconut milk, cinnamon stick, remaining kaffir lime leaves and bayleaf. Cover the pan and let the gravy simmer on a medium heat for seven to ten minutes. 

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Now add pak choy and season with salt and sugar. Cover the pan and let the curry simmer on a low heat for another 10  minutes. Finally drizzle a teaspoon of sesame oil and mix well.

Your lip smackingly delicious Green Thai Curry is ready to be served. Serve alongside some steamed rice or simply eat it by itself. This dish is a definitely a midweek treat.

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Pumpkin Dal

Cause’ tonight is the night when two become one and its DALICIOUS!!!

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My fridge may not always be stocked up but my pantry always is! I make sure I am always fully stocked with dried herbs, spices, lentils, noodles, pasta, ghee, mustard oil and olive oil. These are few of my favourite things. In terms of fresh produce I always tend to buy fruits and vegetables that are in season. This way you get the best produce, for a fraction of a cost and there is hardly any wastage.

So one night when all I had in my fridge was half a pumpkin and curry leaves. I wasn’t sure what to do with them, until I looked in my pantry and found a can of brown lentils and black sesame seeds. Just like that this dish came together. Serve it with a side of steamed rice or naan bread or just eat it like a soup, it’s delicious.

Ingredients: 15  Cooking time: 30 minutes

Serves: 4

  • Half a pumpkin, cubed ( I used kent pumpkin)
  • One can (400gms) of brown lentils
  • One red onion, finely sliced
  • One tomato, finely chopped
  • 8 -10 fresh curry leaves
  • Three to four garlic pods, coarsely chopped
  • Half a bunch of coriander (stem and leaves), coarsely chopped
  • Two to three green chillies, finely chopped
  • Juice of one lemon
  • One teaspoon of mustard seeds
  • One teaspoon cumin seeds
  • Half a teaspoon turmeric powder
  • Salt to season
  • Two tablespoons of mustard oil
  • One tablespoon toasted sesame seeds (for garnish)

Heat mustard oil in a pan. Add garlic, once aromatic add mustard seeds, cumin seeds, green chillies and curry leaves. Once the mustard seeds begin to splutter and curry leaves start crackling, add onion, coriander stem and cook until onions are lightly browned.  

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Now add the tomato, cook on a medium heat until the tomato is soft. Then add pumpkin cubes and turmeric powder. Mix well. Finally add the lentils (rinse thoroughly before adding them to the dish), four cups of water, lemon juice and season with salt. Cover the pan with a lid and let the dal simmer for 15-20 minutes.  

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Now add the remaining coriander, stir the dal well. Let it simmer for another five to seven minutes.The pumpkin should now be really tender and the lentils broken down. This gives the dal a smooth texture.   

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Your lip smackingly delicious pumpkin dal is now ready to serve. Garnish it with toasted black sesame seeds and serve on a bed of steamed rice or with some naan or just devour it by itself. Foodgasm is guaranteed. 

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Spaghetti Napoli – My Way

Simplicity, Flavour and Ease…all in one…

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Recently I was looking at my wedding and honeymoon photos. Someday I really wish I could go back in time and relive those days. Surrounded by family and friends, dressed in glamorous clothes, eating unbelievably amazing food and then travelling around Europe with my husband. Oh what bliss! We went to France, Italy, Greece and Austria, mesmerised by each country my husband and I really did not want to come back.

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I was really excited about Italy, primarily because I love Italian food and could not wait to try the local cuisine. My obsession with Italian food started quite young but back in those days it was hard to find those fresh and authentic Italian flavours in India. Everything from pizza to pasta was loaded with chilli and oregano and because I knew no better I loved it just as it was. 

I discovered authentic Italian flavours when I moved to Australia and met my sister-in-law and her family. Their food is simple and uncomplicated yet it packs so much of a flavour punch that each bite is like a party in your mouth. Similarly in my travels around Italy it wasn’t the fancy meals that I enjoyed but the simple ones, using a few ingredients and cooked with love. Add to that the beautiful red wine from the region, the warmth and passion of the locals, I was truly in food heaven.

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Today’s pasta dish is inspired by those simple yet bold and fresh Italian flavours. Spaghetti Napoli was my go to dish when we were in Naples. The sweet tomatoes, fresh herbs and al dente spaghetti gosh I never seemed to get enough of it. My version has a bit of a twist, I am using the freshness of mint to elevate this dish to the next level. Believe me when I say tomato and mint is a match made in heaven.

Ingredients: 8    Cooking time: 15 minutes

Serves: 2

  • 250 gms of spaghetti
  • Five medium ripe tomatoes, chopped
  • Four to five pods of garlic, roughly chopped
  • One tablespoon of capers
  • Handful of fresh mint leaves, roughly chopped
  • Five to six tablespoons of extra virgin olive oil
  • Salt to season
  • Grated Parmesan cheese to garnish (optional)

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In a deep saucepan bring water to a boil, add salt, followed by the spaghetti and cook as per packet instructions. Until al dente.

To make the sauce, heat extra virgin olive oil in a pan. Add the roughly chopped garlic and cook until aromatic. Once the oil is aromatic, you can remove the garlic if you don’t like chunks of garlic through your pasta.

Now add the chopped tomatoes and cook on a medium heat for seven to ten minutes until the tomatoes are soft. 

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Next add capers, fresh mint leaves and season with salt as desired. If you are not fan of capers you can replace them with olives.

Finally add the pasta and toss through, ensuring the sauce is evenly coating the spaghetti. If serving this dish to kids you can replace the spaghetti with penne or fusilli pasta as it would be less messy when the little ones eat.

To serve garnish with grated Parmesan cheese or just cracked pepper for a vegan friendly option. Serve hot alongside some garlic bread or a simple green salad.

Enjoy this Italian sensation with a glass of red and the company of your family and friends.

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Roasted Pumpkin and Tomato Linguine

Yet another glamourous vegetarian meal…

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Being an avid foodie I love eating delicious food, but also pushing the boundaries when cooking. Professionally I work in human resources where everything is done procedurally by the book, so I find my creative outlet through cooking. I love trying different herbs, spices, vegetables to create my culinary masterpieces. Coincidentally the results are always, well almost always very rewarding.

My dream is to someday own an all vegetarian restaurant, showcasing vegetarian dishes from around the world. The key to delicious vegetarian meals is always using fresh produce that is in season. Another important tip is know your herbs and spices and the only way to learn all about them is by incorporating them in your everyday cooking.

Today’s recipe is about showcasing the delicious pumpkin we currently have in season in Melbourne. Nothing says winter like a warm hearty pumpkin soup, but today we are stepping the humble pumpkin up a notch with a lip smackingly delicious linguine. 

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Ingredients: 19  Cooking time: 45 minutes

Serves: 4

  • One packet of linguine pasta
  • Half a butternut pumpkin, peeled, deseeded and cubed
  • Three truss tomatoes, cubed
  • Eight to ten kalamata olives, pitted and diced
  • One red onion, finely sliced
  • Five to six pods of garlic, smashed and coarsely chopped
  • One tablespoon smoked paprika powder
  • One teaspoon red chilli powder
  • One teaspoon of cumin powder
  • Juice of half a lemon
  • Six to eight sprigs of fresh rosemary 
  • Six to eight sprigs of fresh oregano 
  • One tablespoon of fresh mint leaves, chopped
  • Salt and pepper to season
  • Five tablespoons of extra virgin olive oil
  • Two teaspoons vinegar
For the garnish (optional)
  • Four eggs
  • Two tablespoons of goats cheese
  • Two teaspoons toasted black sesame seeds
  • Fresh parsley

Preheat the oven to 200 degrees Celsius.

In a baking dish add the pumpkin, tomatoes, olives, onion and garlic. Sprinkle the spices and tear up the fresh herbs, if you don’t have access to fresh herbs you can use dried rosemary and oregano (one tablespoon each approximately). Add a generous glug of extra virgin olive oil, lemon juice, season with salt and pepper as desired and toss all the ingredients. Place the baking dish in the oven and bake for 30 minutes or until the pumpkin is tender.

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Cook the pasta as per packet instructions. Once the veggies and the pasta are cooked, toss the linguine thoroughly and ensure the pasta is coated with the ingredients evenly.

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For the garnish I have used a poached egg, which gives this dish another flavour element and combined with the other ingredients it becomes a lip smackingly delicious sauce. To poach an egg, start by individually cracking the eggs in small bowls. Next bring water to a boil in a deep saucepan. Add vinegar, lower the heat and slide each egg one by one into the water. Depending on your pan a really runny poached egg will take two to three minutes and a medium poached egg will take about five to six minutes.

To assemble the dish plate the linguine. Place the poached egg on top and finally garnish with goats cheese, parsley and toasted black sesame seeds.

Your lip smackingly delicious Roasted Pumpkin and Tomato Linguine is ready to serve. Try this dish for your next pasta night and be sure to impress family and friends.

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Tomato Pea and Basil Frittata

Frittatas are always an eggcellent idea…

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Ahhhhh!!! Eggs!!! I remember my favourite TV commercial as a child was the one about eggs, even to date I remember their ad jingle – Sunday ho ya Monday roz khaao ande (Be it Sunday or Monday, eat eggs everyday). Eggs are so versatile. Boil them, poach them, scramble them, bake them, eat them by themselves or mixed up with other tasty ingredients, they never disappoint!

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While poached and baked eggs are my top two favourite ways of eating eggs, from time to time I do enjoy a good omelet or frittata. In the strictest sense, the difference between an omelet and frittata boils down to a matter of folding in a filling rather than mixing it in. Omelets traditionally have the egg mixture cooked and folded around a filling, while a frittata just mixes it all up, cooked in a mishmash combination all at once. Frittatas are often served at room temperature, making them perfect for brunches or larger groups.

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Today’s frittata recipe is inspired by the Australian spring. Even though we are currently in the middle of winter, this recipe creates an illusion with its aromas whereby I can almost smell and feel the freshness of spring. Tangy tomatoes, sweet peas and aromas of basil are enough to allure even the harshest frittata critic and convert them to a lover.

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Ingredients: 10  Cooking time:25 mins

Serves: 4

  • Six eggs, lightly beaten
  • One medium red onion, finely sliced
  • Half cup of cherry tomatoes, halved
  • Half cup of peas
  • Eight to ten basil leaves
  • Two tablespoons of goats cheese or feta (optional)
  • One red chilli, sliced
  • One green chilli, sliced
  • Three tablespoons of extra virgin olive oil
  • Salt to season

Pre-heat the oven to 200 degrees celsius. Lightly beat the eggs and season them with a pinch of salt and keep aside.

Heat three tablespoons of extra virgin olive oil in a frying pan. Add sliced onions and chillies, cook until onion is translucent.Roughly tear up the basil leaves and add them to the onion mixture, this will ensure that beautiful basil aroma permeates through the dish.

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Now add the peas and tomatoes and cook for seven to ten minutes on medium heat. 

Take the pan off the heat and pour in the egg mixture. Crumble goats cheese on top. Place the pan back on low heat for five to seven minutes until the eggs have set.

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Finally place the pan in the hot oven for ten to fifteen minutes or until the frittata is golden and risen.

Garnish with fresh basil leaves and sliced tomatoes.

You can serve the frittata with a fresh salad or charred toast. Enjoy this lip smackingly delicious meal on days where you want to eat something tasty but don’t want to spend hours in the kitchen.

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Roast Cauliflower with Pea Mash and Cinnamon Pumpkin

Glamourising vegetarian food…one dish at a time… 

One of my pet hates when dining out is – poorly constructed, extremely repetitive, flavourless and lack lustre vegetarian meals. Once in a while I have no problem with the commonly available vegetarian meals in most restaurants such as pumpkin gnocchi or a vegetarian pizza (that seems to have every vegetable in the world on it). However each time my husband and I go out his meals are so fancy with different textures, colours, flavours and mine the same old boring pumpkin gnocchi.

I want to ask professional chefs out there – what have we vegetarians done to you? why can’t pumpkin gnocchi be as glamourous as confit duck. I mean if you can make something dead look that good on a plate, shouldn’t it be easier with a vegetable that doesn’t bleed? Ok! I should stop being such a meanie, but the whole point is – vegetarian food can be made equally glamorous if not more. Today’s recipe is just that – GLAMOUROUS!

In this recipe I have used vegetables that are available all year round, cooked them with some techniques and spices that orchestrate a symphony of flavours with each bite.  This dish is truly a vegetarian’s delight.

Ingredients:  16  Cooking time: 30 minutes

Serves: 2

  • One medium cauliflower
  • Two cups of peas (I used frozen)
  • One cup of pumpkin, peeled and cubed
  • Four tablespoons of light Greek yogurt
  • Juice of one lemon
  • Eight to ten fresh mint leaves
  • Two to three pods of garlic, smashed
  • 1.5 teaspoons of smoked paprika powder
  • Two teaspoons of ground cumin powder
  • One teaspoon of ground cinnamon powder
  • 0.5 teaspoon of chilli powder
  • 0.5 teaspoon brown sugar
  • Six tablespoons of extra virgin olive oil
  • One tablespoon of butter
  • Salt to season
  • Fresh watercress to garnish (optional)

Begin by thoroughly washing the cauliflower and break it into large-sized florets. Steam the florets for five to seven minutes until slightly tender.

Prepare a marinade using four tablespoons of extra virgin olive oil, one and a half teaspoons of cumin powder,smoked paprika powder and smashed garlic. Marinate the cauliflower florets for 15 minutes prior to roasting, ensure each floret is thoroughly coated with the marinade (add more oil/powdered spices if necessary).

Pre-heat the oven to 180 degrees Celsius and roast the marinated cauliflower for 20 minutes.

For the pea mash –  steam the peas for five to seven minutes. In a bowl add the steamed peas, fresh mint leaves, a tablespoon of extra virgin olive, juice of half a lemon and salt as per taste. Using a stick blender blend all the ingredients until smooth.

For the cinnamon pumpkin – melt one tablespoon of butter in a pan, once melted add the cinnamon powder and a pinch of brown sugar. Add the pumpkin cubes once you smell the cinnamon aroma. Season with salt as required and cook the pumpkin until tender.

The final component is the chilli oil yogurt – add one tablespoon of extra virgin olive oil, half a teaspoon of chilli powder and cumin powder and juice of half a lemon. Mix all the ingredients well and add this dressing to the yogurt. Before serving air the yogurt by mixing it rapidly in a circular motion for one minute. My vegan readers feel free to omit this step.

To assemble – spoon the mash peas on the plate, place the roasted cauliflower on top of the pea mash, add the cinnamon pumpkin pieces around the pea mash and finally add a dollop or two of the chilli oil yogurt. If you love your greens like I do, garnish with fresh watercress leaves.

Get ready to scintillate your next dinner party with this quick, easy, lip smackingly delicious, glamorous meal.

Spicy Coconut Egg Curry

Spice up your life…

You would have noticed the recent round of recipes has had a flavour of the subcontinent, they show my love for Indian food and the ease with which these lip smackingly delicious curries can be made. The flavours are so distinct and robust one simply can’t have enough.

I have previously showcased an egg curry recipe, it can be found here. However today’s spicy coconut egg curry is very different to the previous one. It is inspired by southern Indian flavours of curry leaves, mustard seeds and delicately flavoured coconut. The curry has a dash of spice, the chilli uplifts it to a whole new level.

You can devour this curry with light, flaky savoury parathas (recipe can be found here) or simply on a bed of steamed basmati rice. 

Ingredients: 11   Cooking time: 15 minutes

Serves: 2

  • Four eggs, hard-boiled
  • One onion, chopped
  • Two tomatoes, chopped
  • 400 ml light coconut milk
  • Four-five green chillies, chopped
  • Six-eight curry leaves
  • 1.5 teaspoon mustard seeds
  • 0.5 teaspoon turmeric powder
  • One teaspoon sugar
  • Salt to season
  • Three tablespoons oil ( I used mustard oil)

Heat oil in a saucepan, I use mustard oil which really enhances the flavour of the curry. Add mustard seeds and let them splutter. Now add curry leaves and once they crackle add chopped onion. Cook the onion until translucent.

Add tomatoes, followed by turmeric powder. Cook the onion-tomato mixture for about five to seven minutes until the tomatoes are soft.

Now add coconut milk and one cup of water. Season with salt and sugar. Cover the saucepan and let the gravy simmer on a medium heat for seven to ten minutes, until the gravy has thickened.

Using a fork prick the eggs all over gently (this will allow the curry flavours to seep into the egg when you drop it into the curry). Gently drop the boiled eggs into the curry one by one. 

Your spicy coconut egg curry is ready to be devoured. Enjoy!

Smashed Peas with Poached Eggs and Avocado

Smashed avocado is so yesterday…Smashed Peas are here to stay…

As a devout foodie I can tell you nothing, absolutely nothing is more important than breakfast. Particularly on a Saturday morning after a wonderful sleep in, what could be better than a delicious breakfast plate waiting for you. My husband and I love surprising each other with breakfast in bed every now and then, believe me it’s a great old trick among others to keep that spark alive.

The other day we were still laying in bed at 11:00am, after all it was a Saturday. I said to my husband you know what I had a dream, where you brought me this delicious plate of green goodness for breakfast. He indulged me and asked what was on the plate, without any hesitation I began to describe – avocado, peas, fresh herbs, eggs and toast with lots of butter. Ha! yes I do recall my food dreams vividly, after all that’s how I get most of my cooking inspiration. Anyway so my husband just chuckled and continued to play on his phone and for some reason I fell back to sleep.

The next thing I know I was woken up by my dream, but this time it was a reality. My plate of green goodness was right in front of me and behind it all was my gorgeous husband. I know right – LUCKY ME!

Today’s breakfast/brunch is my dream on a plate. I hope you enjoy it as much as I do.

Ingredients: 8   Cooking time: 20 minutes

Serves: 2

  • Four free range eggs
  • One avocado, sliced
  • Two cups of frozen peas
  • 10-12 fresh mint leaves
  • One tablespoon of extra virgin olive oil
  • A nice loaf of sourdough bread
  • Half a lemon
  • Salt and pepper to season

Everywhere around Melbourne, smashed avocado seems to be a raging breakfast sensation. I say honey your days are over because smashed peas are here to stay! This recipe is built on a bed of smashed peas flavoured with mint, extra virgin olive oil and lemon – a combination that will simply knock your jocks off. LOL!

Steam the peas for about five to seven minutes, until soft. In a bowl add the steamed peas, fresh mint leaves, a tablespoon of extra virgin olive, juice of half a lemon and salt as per taste. Using a stick blender coarsely blend all the ingredients. Your smashed mint peas are ready!

For poached eggs – the first step for perfect poached eggs is to use the freshest eggs. The next step is to get yourself a wide casserole type pan and bring water to a boil. Add one teaspoon of vinegar and a pinch of salt. Once the water has boiled let it simmer. Crack each egg in a small bowl drop them in the pan one by one, you’ll see them begin to cook immediately. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge). To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle shake. If it feels too soft (use your instincts), put it back and give the eggs a little longer in the water to firm up. Once the eggs are cooked remove them on to kitchen paper and dry off.

While the eggs are poaching get your toasts ready, it is essential to use really good bread with this recipe because life is too short to eat bad bread.

To plate up – make a bed of smashed peas, surround it with avocado slices, top it up with toast and poached eggs. I added some of the leftover smashed peas on the top too, because I just can’t get enough. Finally season with some cracked pepper, dig in and get ready to fall in a food coma.