Peach crisp smoothie

  • 1/2 banana
  • 1 frozen peach
  • Small handful of raw walnuts
  • 1 teaspoon vanilla
  • 1 tablespoon pure maple syrup
  • 2 tablespoons oats
  • Dash of ground cinnamon
  • 2 tablespoons milk (soy, almond, rice or dairy)
  • Handful of ice

Place all ingredients in a blender and blend on high until smooth. Add more ice or milk as needed. Pour into a glass and serve immediately. Makes one large smoothie.


Open bagels

  • 4 slices bacon, cooked until crisp
  • 4 large eggs
  • Salt and black pepper to taste
  • 2 bagels, halved
  • 1 cup fresh greens (spinach, kale etc)
  • 1 medium tomato, chopped
  • 1/2 cup shredded mozzarella or cheddar cheese
  • 1 green onion, chopped

Cook bacon until crisp in a skillet set to medium heat, 3-4 minutes per side. Remove strips to a paper towel-lined plate and then crumble. Set aside.

In a medium bowl, beat eggs until well mixed. Set a skillet over medium heat. Once hot, pour in eggs. Cook, stirring frequently, until eggs are set. Remove from heat and sprinkle with salt and pepper.

Toast bagel halves until lightly golden. Top with greens, chopped tomato, scrambled eggs, crumbled bacon and shredded cheese. Place on a baking sheet.

Optional: grill in oven until cheese melts. Serve warm.



My favourite potatoes

  • 2 baking potatoes
  • ½ tablespoon olive oil
  • ½ red pepper, chopped
  • ½ small red onion, finely chopped
  • ½ red chilli, deseeded and chopped
  • 1 clove garlic, crushed
  • Handful of fresh coriander leaves, roughly chopped
  • 2 small eggs
  • 15g butter

Scrub the potatoes and prick with a fork.

Put the potatoes onto a baking sheet and scatter the sheet with water by shaking wet hands over it.

Bake in an oven preheated to 200°C for 1 to 1½ hours (to test whether the potato is done, press it; it should feel soft under the skin).

While the potatoes are cooking, heat the olive oil and fry the pepper and onion together, add the chilli and garlic and cook for another minute.

When the potatoes are tender, turn down the heat to 180°C. Cut a cross in the top of the potatoes, squeeze them open and scoop out the flesh. Mash this, adding the fried vegetable mixture and the coriander. Season and carefully pack this back into the potatoes, making a little hollow in each one with the back of a spoon (this is for the eggs to go into).

Put the potatoes in a small, non-stick roasting tin (this is the best thing but a regular tin or gratin dish will do). Break an egg into a cup and carefully pour it into the hollow of the potato. Top each one with butter and season. Put back in the oven and cook for 10 minutes until the eggs are set.


Pizza pitas

  • 1 onion
  • 1 tablespoon butter
  • Salt
  • Pepper
  • 1 can chopped tomatoes
  • Handful of cheese for each pita
  • As many pitas as you can manage
  • Smoked sausage (optional)

Turn oven to 190°C. Dice an onion and fry it in the butter and the sugar. Once the onions are sticky, add the chopped tomatoes and their sauce, salt and pepper and simmer on a medium heat.

While the sauce is thickening, put the pitas in the oven and crisp slightly.

Once the sauce has thickened and the pitas have crisped, it’s time to assemble the pizzas.

Spoon the homemade sauce onto the pitas, add sliced smoked sausage and top with cheese. Place in the oven until the cheese has melted and browned slightly.



Chicken and broccoli curry

  • 600g chicken, chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 1 large onion, coarsely chopped (2 cups)
  • 1 1/2 teaspoons hot (Madras) curry powder
  • 1 can chicken soup
  • 1 packet frozen broccoli (or 2 heads fresh broccoli)
  • 1/2 cup sour cream

Place chicken in a large bowl; sprinkle with 1/2 tsp salt and 1/4 tsp pepper and add flour.

In a nonstick pan, heat half the oil over medium-high heat. Add half of chicken and cook, turning once or twice, until golden on both sides, about 4 minutes. Transfer chicken to a plate and repeat using remaining oil and chicken.

Add onion, curry powder, and remaining 1/4 tsp each salt and pepper to pan and cook, stirring, until onion softens, about 5 minutes. Add soup and bring to a boil. Reduce heat and simmer until sauce is reduced by half, 3 to 4 minutes.

Return chicken to pan and cook, turning, for 2 minutes. Add broccoli and cook, stirring, for 1 to 2 minutes.

Using a slotted spoon, transfer chicken and broccoli to plates. Remove skillet from heat, stir in sour cream and then spoon sauce on top of chicken.


Spanish Migas

  • 6 large eggs
  • 1/4 cup milk
  • Salt
  • 2 tablespoons vegetable oil
  • 3 (6-inch) corn tortillas, cut into 1/4-inch strips
  • 1/2 green capsicum, diced
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 medium tomato, diced
  • Grated cheddar to taste

Whisk together eggs, milk and salt in a medium bowl and set aside.

Warm vegetable oil in a nonstick skillet over medium-high heat. Add tortilla strips and cook, until strips begin to crisp, about 2 minutes. Add pepper and onion and cook until softened, about 3 minutes. Add garlic and cook 1 minute longer.

Add egg mixture, tomato and cheese to skillet. Cook mixture with a spatula, scraping up cooked eggs and allowing liquid to flow to bottom of pan, until eggs are set, 2 to 3 minutes. Serve immediately.


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