Kedgeree is an Indian dish bought to the UK in colonial times and usually eaten for breakfast. Traditionally it has smoked fish flaked though it and this can easily be added to this dish. Try smoked haddock, trout or herrings. Some people simply use tinned tuna or salmon. Leftover rice can also be used, similar to making fried rice. In this instance simply boil some eggs on their own. This veggo version is simply delish on its own! Its great as a gluten free breakfast, lunch or brunch.
Gado Gado meaning 'mixed mixed', is a Malaysian salad with satay sauce. Some versions I have seen include chicken which is not traditional and some satay sauces have chicken stock or shrimp pastes. So my plan was to stick to the traditional recipe and make its vegetarian.
This recipe is enough to feed 4-6 and is a great meal to share
I am mostly dairy free and vegetarian but not vegan. I love eggs, and created this frittata with leftover roastie potatoes, beautiful organic free range eggs and the best aged Parmesan.
2 cloves garlic, peeled
1 leek, finely sliced
2 sticks celery, finely sliced
30g organic butter, cubed
300-400g potatoes (pre-cooked, roasted or boiled, sliced)
60g aged Parmesan cheese (optional)
Small sprig fresh rosemary
salt and pepper
oil/butter for greasing pan
I wanted to make my Mum a beautiful salad for her birthday today lunch today and I know how she loves potatoes.
Potatoes can get a pretty bad rap these days as high protein mania overtakes sensible eating patterns, which can and should include some 'carb'. Who can resist the humble potato?
_ I love an eggy brunch or lunch on a weekend. I usually make scrambled eggs and occasionally fried. I find poaching a disaster and ultimately a waste of my good organic free range eggs.
Omelettes I like, however made in a fry pan I tend to burn them, even on low heat so when I found out I could do an omelette using the thermomix I was intrigued. Not only can't you burn it, you don't need any oil! Bonus!
_Welcome to my recipe collection
__ Some tweaked, some created. These are recipes in my real world using fresh, seasonal ingredients, whatever is left in the fridge, being creative with leftovers and multi-tasking with the Thermomix, oven, stove and slow cooker. My recipes are all gluten-free and mostly dairy free.