Avocado Egg Salad

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Here’s another protein packed breakfast idea my buddy Google gave me.

Egg salad sandwiches are a favorite of mine, but the mayo really doesn’t like me so this is PERFECT! Not to mention slightly healthier ūüôā

This is my version of avocado egg salad – perfect on toast with a nice cuppa in the morning ūüôā

INGREDIENTS

4-5 Eggs, hard boiled (depending on size)

1 Avocado

squeeze of Lemon Juice

salt and pepper

METHOD

1. Peel and mash the eggs.

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2. Mash the avocado.

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3. Mix eggs and avocado together, add lemon juice and season to taste, mixing well.

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4. EAT!

This will make enough for 4-6 bits of toast or open sandwiches so that’s 2-3 breakfasts or lunches sorted! For a bit of variety you can also add curry powder or mustard to taste.

Enjoy ūüėÄ

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Egg Muffins

 

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I’ve been trying to get more protein into my diet lately and I really struggle with breakfast ideas :/ Lunch and dinner aren’t really a problem but breakfast causes me loads of problems, probably because I’m still half asleep and can’t think properly.

I asked my trusty friend Google, and came up with egg muffins. I can make a batch of them and have breakfast for a few days – brilliant!

Without further ado – this is my version of egg muffins.

INGREDIENTS

4-6 Eggs (depending on the size)

1 stalk green onion, sliced

4 slices ham, cut into 1cm squares

2 slices cheese, cut into 1cm squares

1/4 cup chopped bell pepper

1 tablespoon dried parsley

2 tablespoons milk

salt and pepper

METHOD

1. Put eggs, milk, salt, pepper and parsley into a large bowl and whisk well.

2. Add the rest of the ingredients and mix to combine.

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3. Spoon into a silicone muffin pan (you can use a metal pan but you’ll need to grease¬†it)

4. Bake for 15-25 mins at 180 degrees (Celsius)

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Obviously you can substitute the veggies and other bits for whatever you fancy and these will keep in the fridge for a few days or even freeze apparently – I haven’t tried freezing them, I’ve just read about it. These can be eaten cold, straight out of the fridge, or you can pop them into the microwave and heat them up and the make a mean picnic addition too!

Enjoy ūüėÄ

Tuna Quinoa Salad

kittencrafts_Qeeqeesalad

Here’s another summer salad that we love here.

I am a huge fan of quinoa – I can’t say it, but I sure can eat it! Usually when I make quinoa (or quee quee as we call it in this house)¬†as a side, I’ll make extra so I can whip up this salad to have for lunch.

INGREDIENTS

2 cups cooked quinoa, cold

160g can tuna, drained and flaked

1 small can sweet corn, drained

1 stalk spring onion, sliced

2 medium pickles, diced

6 (ish) slices canned beetroot, diced.

salt and pepper

olive oil

METHOD

1.  Combine all ingredients in a large bowl,

2.  Add salt and pepper and olive oil to taste.

3.  Eat Рor for better flavor, refrigerate overnight and eat it the next day.

Enjoy ūüėÄ

Amazingly Simple Potato Salad…

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Not that you’d know it from today’s weather, but it is summer here in Swissyland and that means we eat a load more salads.

This potato salad is one of the first things my mum taught me to make – because it’s so, so simple – and it’s still one of my favorite go-to salads that happens to be a hit with everyone.

Ingredients:

6-8 medium              Potatoes ( this really depends on how many you need to feed, I usually count 3 medium-ish potatoes per person )

1-2 stalks (?) ¬† ¬† ¬† ¬† ¬† ¬† Spring onions – just the green part (again, this depends on how many potatoes you’re making but I’ve never used more than 4 stalks in a salad)

olive oil – really good quality olive oil is best

salt

Method:

1.    Bring a large saucepan of salted water to the boil.

2.    Peel and chop your potatoes into approx 1 cm cubes and place in boiling water for approx. 15 mins until just cooked Рyou want them to still be firm and not mushy, but not crunchy either.

3.    Wash and slice the green parts of your spring onions and put aside for now.

3. ¬† ¬†Drain cooked potatoes and leave to cool (or, if you’re in a hurry run cold water over the cooked potatoes to cool them quickly).

4.    Once potatoes are cooled, transfer to a large bowl, add a generous amount of olive oil and salt to taste and mix well.

5.    Toss in spring onion and mix again Рadjust salt to taste and refrigerate until serving.

This can also be made a day in advance as it just gets better in the fridge over night.

Super duper easy, and super duper tasty! try it out next time you’re overloaded with potatoes or need a salad for a BBQ, I guarantee it will be a hit!

 

 

 

 

 

Easy Peasy Summer Snack

A while back we went to visit friends in Geneva and met a friend of theirs who is a Chef. He cooked us an amazing dinner, and as dessert brought out this;

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We were a bit taken back to start with but after having a try, the hubby and I fell in love with it and its become a staple of our summer diet.

Basically this is just cut up chunks of watermelon with feta cheese crumbled on top – it sounds strange but it’s LOVELY and very, very refreshing on a hot day.

Give it a try and let me know what you think ūüėÄ

Roasted Cherry Tomato Soup

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I asked the hubby to pick up some cherry tomatoes for our salad a couple of days ago and he came home with a kilo pack of them… A kilo… for one salad…

What’s a girl to do? Make soup of course!

Usually I make this with normal sized tomatoes so this was kind of a first for me, but at the end of the day cherry tomatoes are still tomatoes.

Why roasted? Because I love the slightly smokey flavour it gives the soup.

INGREDIENTS

1 kilo         Tomatoes, chopped Рor in this case, cherry tomatoes, halved.

1 large      Onion Рquartered

3 cloves   Garlic, peeled

1 litre        Vegetable Stock

2-3 tbs       Olive Oil

1 tbs            Dried Basil

Salt and Pepper

METHOD

1. ¬†Place tomatoes, onion and garlic into a roasting pan, add basil and drizzle with olive oil. Mix to combine and roast on 180¬įC for about 45 mins

2.  Once the veg is roasted transfer into a large saucepan along with all the juice from the roasting dish. Add stock and season to taste Рbring to the boil, then reduce heat and simmer for 15 mins.

3.  Take off the heat and use a stick blender to puree your soup straight in the pot.

You can serve this up garnished with creme fraiche and some dried dill or fresh basil or just drink it out of a mug with some crusty bread, whatever you prefer.

 

Veggie Quiche..

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So we went to the local farmer today, we do that sometimes as they have a little farm shop with seasonal fruit and veg and fresh eggs, and picked up a bag of veggies. That of course means that we are having a vegetarian dinner tonight ūüôā

I love cooking, but I hate making pastry, so lucky for me I had some organic spelt pastry in the fridge – paired with the veg we got that means Veggie Quiche is on the menu. YUM!

Here’s my version of it;

 

INGREDIENTS

1 pk ¬† ¬† ¬† ¬† ¬† Pastry (I prefer spelt, but you can use whatever you like as long as it’s not sweet)

1 tbs          Olive Oil

1 bunch    Swiss Chard, chopped

1 med       Zucchini, grated

1 med       Carrot, grated

1 med       Leek, sliced

1 med       Sweet Potato, peeled and cubed

4 lge          Eggs

3/4 cup     Milk

handful     Grated Cheese

1 tsp        Sekem Couscous Sahara seasoning ( or any Moroccan type seasoning mix you like)

Salt and Pepper to taste

 

METHOD

1.  In a large frying pan, heat oil and add your veggies. Cook on a low heat until chard is wilted Рapprox. 10 mins. Mix in seasoning mix.

2.  Place pastry into a greased or lined pie / quiche dish and prick bottom with a fork. Add cooked veg mixture and spread evenly.

3.  In a separate container, whisk together eggs, milk, salt and pepper and pour over veggies.

4. ¬†Sprinkle with cheese and bake at 200¬įC for about 35-45 mins, or until set and golden brown.

 

EAT!

Banana Bread…

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Now, I’m a little fussy with my bananas and wont eat them once they turn brown so I’ve had to come up with a way to use them up as having¬†overripe bananas in my fruit bowl is a common occurrence…

This banana bread is my ‘go to’ recipe for manky looking bananas, and guarantees that they wont go to waste.

Ingredients

1  cup      Plain Four

1 cup       Spelt Flour

1 tsp        Baking Soda

1/4 tsp     Salt

1/2 cup    Applesauce

3/4 cup    Honey (the runny kind)

2  med      Eggs, beaten

3-4 med   Overripe Bananas, mashed

 

Method

1.   In a large bowl, combine flours, baking soda and salt.

2.   In a separate bowl, mix together mashed bananas, eggs, applesauce and honey.

3.   Mix the wet ingredients into the dry ingredients. Combine well.

4. Pour into a greased loaf pan and bake at 175¬įC for about 60 minutes or until a skewer comes out clean.

 

Easy, simple and not too naughty banana bread ūüėÄ

Smooth Operator…

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Living in Switzerland means that all the fresh fruit and veg is seasonal. It took a bit of getting used to, but I actually enjoy it now. It’s kinda cool to actually enjoy food that I didn’t even know I was missing!

Whenever Spring rolls around there’s is asparagus everywhere! And I’m quite partial to asparagus, but can’t cook it to save myself. Thankfully the hubby does some mean asparagus and it means I have¬†to cook a little less ūüėČ

The other thing I love about spring is that berries start showing up in the market, and that means summer is coming. Being an Aussie, I do love my sunshine!

I found these gorgeous strawberries and couldn’t resist taking them home… pair that with the fact that we have a whiz bang new blender and voila – Strawberry Smoothies!

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My strawberry smoothies are a twist on what my mum used to make me as a kid, which I think is a very russian thing to have (my family is Russian). She used to cut strawberries into little pieces and mix them with sour cream and sugar and serve it to us in big bowls with a giant spoon… sound gross? It’s so not!

As I am way too lazy to cut up strawberries into little pieces, and we have a new blender, I adapted her recipe to make smoothies instead.

 

 

kittencrafts_smoothie2250g      Strawberries, washed with the green bits removed of course

1 tub      Sour Cream

200ml  Milk

1 tbsp    Brown Sugar

Throw everything in the blender, whizz, drink!

Makes enough for 2 and a bit glasses Рenjoy!

Creamy Salmon Pasta

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Smoked salmon was on special at the supermarket today, YAY! I’m quite partial to a bit of smoked salmon, don’t like fish, but love smoked salmon. I’m weird, I know ūüėÄ

Anyhoo, Due to that delicious fact creamy¬†salmon pasta was on the menu for dinner tonight so I thought I’d share my recipe with you, it’s scrummy!

Ingredients

500g     Pasta ( I normally make this with fettuccine but all I had in the cupboard was orecchiette)

300g     Smoked Salmon, cut into small pieces

2 tubs   Creme Faiche or Sour Cream

2 tbs      Fresh Chives, chopped

2 tsp      Dill, fresh or dried, whatever you have on hand

40g       Parmesan Cheese, grated

salt and pepper to taste

 

1. Cook pasta in a big pot of boiling, salted water according to instructions. Reserve about 1 cup of pasta water before draining pasta and putting aside for a minute.

2. In the same pot, add 1/2  the reserved pasta water, creme fraiche, herbs, cheese and salmon, stir well to combine and bring to a slow simmer. Season to taste. If it still looks too thick for you, you can add more pasta water.

3. Stir pasta back into the sauce.

4.  EAT!

Hope you enjoy it!