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 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.


Posted in On the menu

Nutella French Toast

I love me some French toast in the morning, this time I thought I’d add a little more sweetness to it, and what better way is there to start your day.

This is the recipe for the Nutella-stuffed French toast.


  • Toast (4 slices)
  • 1 egg
  • 1/4 cup milk
  • 1 tsp cinnamon (divided into 2 halves)
  • 1 tsp powder/icing sugar
  • 4-6 tbsp Nutella
  • 1 tbsp vegetable oil
  • 1/2 tsp vanilla extract
  • pinch of salt (optional) if you like that sweet & sour taste



  1. On a shallow dish. Beat the egg, and mix with the vanilla, salt, 1/2 tsp cinnamon & milk. img_5538
  2. Put 1 tbsp of Nutella on each toast slice, then put each 2 slices together (Nutella sides facing each other) to make Nutella sandwiches.img_5540
  3. Pour the oil into a frying pan over medium heat. Then dip the first sandwich in the shallow dish for a few seconds on each side, and start cooking it in the heated oil, for 1-2 minutes each side.
  4. As the sandwich cooks, make a topping dish with the remaining cinnamon (1/2 tsp) and powdered sugar.img_5539
  5. After cooking each sandwich, dip it into the topping dish (above), cut in half and serve immediately.img_1833


Posted in On the menu

Sweet potato breakfast stack

This gluten-free recipe was inspired by one of my favorite chefs (Dan Churchill). A perfect combination of sweet potatoes, spinach, bacon & eggs.

Very delicious, with so many flavors coming together, definitely recommend  you try this at home, especially if you like sweet & sour flavors.


  • 1 sweet potato (peeled, washed , dried & grated)
  • 3 eggs
  • 1 tbsp olive oil
  • 3-4 slices/rashes of bacon (or smoked turkey)
  • handful of spinach
  • pinch of salt


First, create your sweet potato base. Beat one of the eggs, and mix it with  salt & shredded sweet potato, use your hands to mix it till well combined. Then form into round parties/cakes.

In a frying pan, pour the olive oil and start cooking the sweet potato patties, 2 minutes on each side (or until golden on each side).

Next up, cook the bacon in the same pan for 2 minutes (or less if you don’t like it too crispy), then add the spinach for 30 seconds and set both (bacon & spinach) aside.

Finally, cook your sunny side-up eggs (each one separately), and start stacking.

Start with your cooked sweet potato base, top with spinach, then bacon and top it with the eggs.

The runny yolks with the spinach, bacon & sweet potato is just awesome! Like in that video