Posted in On the menu

Baked Potatoes for Breakfast!

I’m back to my favorite kind of breakfasts, BAKED!

I was actually in the mood for baked potatoes, and realized I was out of bacon (which I liked to fry, cut into pieces and top my potato with); so I decided to make it more of a breakfast dish instead 🙂

This is a really simple, easy and pretty quick way to make a baked potato.

Ingredients (2 servings):

  • Medium sized potato
  • 2 eggs
  • 1/4 cup shredded cheddar
  • 1/4 cup shredded red cheddar
  • 1 tbsp grated parmesan
  • 2 tbsp butter (soft, not melted)
  • 1 tbsp olive oil
  • Salt, pepper & thyme for seasoning
  • chopped parsley for garnish

Photo Jul 28, 3 46 05 PM

First, pre-heat your oven to 220 °C (425 F), then you’ll need to bake the potato to soften it until its fork tender. Now there are 2 ways of doing so, either in the pre-heated oven for 45-50 minutes OR in the microwave for like 8 minutes. I went with the latter 🙂 You’ll need to poke some holes with a fork all around the potato, drizzle it with the olive oil, and some salt & pepper.

8 minutes later, you have a baked potato (fork tender). You’ll need to let it cool for a minute or two. Then slice that baby into two halves (vertically) and start scooping out some of the potato filling to create your potato cup, gently so you don’t cut through the peal.Photo Jul 28, 3 47 40 PMPhoto Jul 28, 3 47 14 PM

Now, use 1 tbsp of butter on each potato cup, it should start melting as you spread it on the bottom of the cup, as the potato will still be hot. Then add a dash of salt & pepper, and a tbsp of the shredded cheddar (mix of both).

Crack your eggs (making sure your yolk don’t break), and gently pour 1 egg into each potato cup. Now, you might need to take out some of the egg whites with a spoon, so not to overflow your cup (depending on the size of potato and size of egg you’re using), but if you do, make sure you don’t take out all the whites.

Now your cups are ALMOST ready to bake, just sprinkle some more salt & pepper, some thyme. And place on a baking sheet and straight to the oven! Take them out after 5 minutes to add the mixed cheddar and parmesan, then put them back in right away.

Bake your potato cups for a total time of 10-15 minutes, depending on how runny you like your yolks. And SERVE!Photo Jul 28, 4 48 07 AM

Posted in On the menu

Roast Beef Wraps!

Do you have ever just find yourself really hungry at the middle of the night, and just too lazy to go out to get food?

Well, this is what I was feeling when I made this video 🙂

This I basically a leftovers wrap, which is something I do more often than I’d like to admit 😀

This time I had some leftover roast beef, some shredded cheddar and of course, TORTILLA! You should always have tortilla.

So… I stir-fried some onions & mushrooms, wrapped all the above ingredients and put them in a sandwich press for that nice toasty effect! ​

Posted in Me to you

Dating a food blogger

I’ve been a food blogger for 2 years now. I’ve met a lot of people who share the same interests and passion for food and food photography, and glad to call some of them my friends. Before I start, I just need to clearly state that food bloggers are not ‘important’ nor do they seek special treatment, at least that’s the case for me. They might do this for different reasons, but the main reason is their utmost passion for FOOD!

This is a bit different from what I usually blog about, actually it’s completely different 🙂 I thought I’d shed some light on the ‘life of a food blogger’ in a light –not so serious- way. Instead of boring you with a long article about how and why food bloggers do what they do, how they’re perceived, and all that, I thought I’d make a simple –but fun- Pros & Cons list, and the topic today is ‘Dating a food blogger’


shutterstock_2574127211) Attending events

Pros: You’ll get to attend fun events, restaurant openings, exclusive launch parties…etc. might find your photo featured on big social media networks.

Cons: You probably won’t have the chance to enjoy it with your partner, as he/she will either be having their picture taken (that’s why they were invited) or just really busy struggling to take as many pictures of the food with 20 other bloggers there doing the same thing.


shutterstock_5507222052) Special date nights

Pros: You partner will know the best places to eat, might even have some sway with the owners, guaranteed to have a nice dinner date.

Cons: No matter the occasion, they WILL want to take photos of the food before you THINK of touching it. It’s just in their blood.


shutterstock_3954545923) Home cooked meals

Pros: Your partner being the foodie he/she is will want to experiment new recipes and create new creative things in the kitchen, perhaps you’ll often get a nice home cooked dinner and some cookies every now & then.

Cons: The trial and error process is exhausting and takes forever, and when he/she finally gets it right, you’ll have to wait as they take the ‘right picture’ with the right ‘setup’ of whatever dish they made, not to mention taking another one with their phone for that instant Instagram story/Snapchat, and trust by then, it won’t taste as good.


shutterstock_6681267164) Presence of a professional camera at all times

Pros: You never have to worry about the bad lighting on your camera phone, and guaranteed to always have nice photos when you’re out with your partner.

Cons: Don’t flatter yourself, the camera is really there for the food, especially the unexpected spontaneous shots that can happen anytime of the day. If you don’t believe me, check the photos on the camera, I guarantee 1 photo for you against 5 photos of food (if not more).


shutterstock_5666114025) Sharing interests with your partner

Pros: It’s healthy & fun to have something in common with your partner, something you’re both passionate about and willing to give ‘some’ time of your day doing.

Cons: They’re way more into it than you are, so much that you either lose interest in the ‘foodie lifestyle’ or slowly become a food blogger yourself, just so you can maintain the relationship.


shutterstock_1869069446) And of course, the elephant in the room FREE FOOD!

Pros: Need I say more? Its food and its free.

Cons: It’s not always good food, actually, most of the time you’d wish you had paid for food instead of the $%&#% you were served. But who am I kidding, it’s still FREE.


Leave a comment and tell me if you think you’d want to put up with this 😉

Posted in On the menu

Broccoli frittata

It’s been a while since I posted any recipes. I thought I’d come back with a recipe I recently tried and totally loved!

This is a recipe for a baked broccoli frittata. Works as a great brunch/brunch dish; its healthy, very filling and great to share with friends/family.


  • 4 eggs
  • 1 cup of chopped broccoli florets
  • 1 garlic clove (sliced)
  • 1 medium onion (chopped)
  • 2 tbsp grated parmesan 
  • 2 tbsp olive oil
  • 1/4 cup milk (any kind)
  • Salt & pepper (for seasoning)


  1. Pre-heat oven to 180 °C (350° F)
  2. Beat eggs in a bowl, mixing in the milk and a pinch of salt & pepper
  3. Heat 1 tbsp of olive oil in a non-stick ovenproof saucepan on medium-high heat for 30 seconds
  4. Cook the onions & broccoli for 2-3 minutes (adding a tbsp of water halfway through and cover)
  5. Add the other tbsp of olive oil & pour  in the egg mixture, making sure the eggs evenly cover the entire surface
  6. Keep it on the stove till the edges start to cook
  7. Evenly add the cheese and put the pan in the oven, and let it bake for 12-15 minutes (till the eggs are cooked and set in the center)
  8. Take the pan out of the oven, flip it on a plate and SERVE HOT!

You can season it (optional) with more salt & pepper, or your choice of spices (dry thyme works too). You could also add bellpeppers or mushrooms for extra taste & color 😉

Posted in On the menu

Shakshuka with a twist

Shakshuka is a classic breakfast dish here. It’s usually made with scrambled eggs and tomatoes as it’s main ingredients.

I thought I’d add some other stuff I like to the mix & for an even better flavor.


  • 3 eggs
  • 2 tbsp shredded carrots
  • 2 tbsp feta cheese (cut into cubes)
  • Half a tomato (diced)
  • 3 tbsp diced eggplant
  • Handful of mixed bellpeppers
  • Half an onion (cut into slices)
  • 1 garlic clove
  • Salt & pepper (for seasoning)
  • 1 tsp paprika
  • 1 tsp cumin
  • Thyme (for seasoning)
  • 1 tsp chopped parsley (garnish)


  1. Pre-heat oven to 190 °C (375° F)
  2. Start heating the oil in a skillet over medium-low heat.
  3. Add onions and bell peppers & gently stir softened, for 20 minutes.
  4. Add garlic and cook for 1-2 minutes
  5. Add the cumin & paprika, and cook for 1 minute.
  6. Pour in the diced tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; let it simmer until tomatoes have thickened, for 10 minutes.
  7. Add the crumbled feta.
  8. Gently crack the eggs into skillet over tomatoes (you can crack them in a separate bowl, to make sure your yolks are set).
  9. Season with salt and pepper (and thyme-optional).
  10. Place skillet in the oven and bake until eggs are just set, 7 to 10 minutes.
  11. Sprinkle with cilantro/parsley (garnish) and serve.


Posted in On the menu

Eggs in a bun

Breakfast could not get an easier, or tastier. This is an easy way to have a hassle-free & flavorful breakfast with minimal ingredients.


  • 2 eggs
  • 2 medium sized burger buns (fresh)
  • 1-2 lashes of bacon/pastrami/smoked veal 
  • 2 tsp Parmesan 
  • 2 tsp heavy cream/milk 
  • Salt & pepper for seasoning
  • Dry thyme/basil for seasoning
  • Leek as garnish


  • Pre-heat the oven to 180 C.
  • Slice the tops off the bread & scoop the core to make a bread bowl.
  • Pour 1 egg into each bun, season with salt & pepper, some Parmesan & 1 tsp of cream/milk. You can also add bacon or pastrami bits.
  • Brush with olive oil and bake for 20 minutes.
  • Sprinkle some thyme or your choice of herbs & some chopped chives.


Posted in On the menu

Baked Breakfast Tomatoes

Doing something a little different for my first blog post in 2017. If you’ve been following my blog, you might notice I’m all about breakfasts; especially when it’s combined with baking. I still love frying & flipping omelettes, but something about baking eggs with different spices & ingredients gives them a unique flavor for sure.

This is the recipe for Baked breakfast tomatoes.

Ingredients: (makes 2 cups)

  • 2 large tomatoes (hard)
  • 2 eggs (one for each tomato cup)
  • 2 tbsp shredded parmesan cheese
  • 1 tsp herbs of preference (I used thyme)
  • Slice of cheddar cheese (cut into thin strips)
  • 2 tbsp olive oil in a deep bowl
  • Pinch of salt & pepper for seasoning



Preheat oven to 220° C (425°F). Remove tops of the tomatoes and scoop out seeds and pulp using a spoon.


Dip the tomatoes i the olive oil bowl, and place in a shallow baking dish, sprinkle with a bit of salt & pepper and put in a pinch of the parmesan cheese.

Gently crack the egg into the tomato. Sprinkle with pepper, salt, other herbs and a tiny bit of parmesan.


Bake for 20 minutes for soft yolks (and 30 to 35 for hard yolks). img_4157

During the last 4 minutes place the thin slices of the cheddar cheese in a cross pattern on top.img_4156

Melt and let brown.img_4158

Sprinkle with some chives or more herbs, and serve!img_42491


Posted in On the menu

Breakfast potato cups

I can’t get enough of muffin tray breakfast recipes, and this is one you should definitely try at home.

This is the Breakfast potato cup recipe. 


  1. 1.5 cups of shredded potatoes (dried)
  2. Eggs- 7 
  3. Butter- 1 tablespoon 
  4. Onion- 1/4 diced 
  5. Garlic- 1 clove 
  6. 1/2 cup of Shredded cheddar 
  7. Salt and pepper


Preheat your oven to 250° C (475 F). 

Mix the potatoes with 1 tbsp of melted butter, 1 egg white, Pinch of salt and pepper. 

Grease 6 cups of your muffin tray. Then, line each of the 6 muffin cups with 1/4 cup of the potato mixture. 

Press the potatoes into the bottom and sides of the cups. Bake the for 20 minutes. 

As the potatoes bake, heat some oil in a pan and soften 1/4 of a chopped onion & 1 minced garlic clove (you can also add some bacon/sausage bits to the mix). Season the scramble with salt and pepper. 

Take out your potatoes & pour some of the scrambled mixture into each of the muffin tins on top of the potatoes. Add some shredded cheese, and put the tray back in the oven for 2 minutes so the cheese can melt. 

Remove the tray from the oven, and crack 1 egg into each of the muffin cups. Bake the tray for 9 minutes for a soft egg yolk. Cook the eggs for 8 minutes if  you want the yolks to be runnier and for 10 minutes if you like them to be more solid. 

Use a butter knife to loosen the potato cups from the tray, and serve while HOT!

These are very tasty, give you that energy boost to kickstart your morning and come in handy when if you’re entertaining, as you make 6-8 at a time (depends on your muffin tray).
Enjoy 🙂

Posted in On the menu

Leftovers frittata

Lately, I’ve been obsessed with frittatas. They’re much easier to make than other egg dishes, where you have to worry about yolks breaking, omelette flipping…etc.

Another cool thing about frittatas is that you can add whatever leftovers you have in the fridge. My favorite one has spinach, chives, onions, mushrooms, garlic and bacon. However, I thought I’d share this other one I made with actual leftover veggies in our fridge.

First gather all the stuff you want to add to your frittata. I had a carrot, 2 garlic cloves, onion, bell pepper and a chicken breast.

First thing you want to do is start chopping all these things, before you start cooking them upimg_2947


The smaller you chop them the better, but sometimes I like to have big chunks at the end.

First, pre-heat the oven to 180° C.

Crack the eggs in a bowl and beat them till smooth, add the milk to the eggs, mix till combined and put aside.

Pour 1 tbsp of oil in a frying pan on medium heat, add a tbsp of butter and throw in the chopped onions for 2 minutes, till they start sizzling and slightly brown. img_2949

Start adding the other veggies (and chicken) you had lined up, and then the chopped garlic. You might need to add another tbsp of oil, keep stir-frying for 2 minutes, then add the egg mixture. Make sure the eggs covered the entire surface of the pan, and keep on heat, till the edges start to be cooked (as in below picture).img_2950

Just as the edges are slightly cooked, take the pan as is, and place it in the oven and switch it to grill mode.

Leave the pan in for 4-5 minutes, check in on the frittata after 4-5 minutes to make sure the top is cooked with no runny parts.

Once done take it out, gently swipe the frittata around while in the pan to make sure its not stuck (it shouldn’t be), cover the pan with a plate and flip your frittata to be crispy side up, you can season it with some salt & pepper for taste and/or some grated cheese of your choice.

Enjoy 🙂


Posted in On the menu

Smoked salmon muffins

Got some leftover smoked salmon in your freezer, and looking for something new (and delicious) to try? I got you covered.

I’m a big fan of salmon, whether its fresh, smoked, grilled with teriyaki or pan seared. I usually have my smoked salmon with eggs, or on a bagel with some cream cheese.

I found this recipe quite interesting, and have to say the results were very very pleasant 🙂

This is the recipe for home baked smoked salmon muffins, super easy to make, and great to share with your family/friends.


  • 1 cup  flour
  • 1 cup of grated cheese (I did a mix of cheddar and parmesan)
  • 1 egg (beaten)
  • 1 tbsp of melted butter
  • 3/4 cup milk
  • 200 gm smoked salmon chopped
  • 1 tsp parsley
  • 1 tsp thyme
  • Pinch of black pepper
  • Pinch of salt (optional, for taste)
  • 1/2 an onion (optional, for taste)



  • Preheat oven to 180°C
  • Grease your muffin tray
  • Pour the flour in a mixing bowl, and push it to the side to make a hole in the center
  • Add egg, butter and milk and stir until smooth
  • If you are using the onion option, chop and stir-fry on medium heat for 2 minutes
  • Add remaining ingredients and fold in the flour to combine well
  • Start pouring mixture into greased muffin tray (filling 3/4 of each cup)
  • Bake for 12-15 minutes, let cool for a 1-2 minutes
  • Serve while hot.