Tag Archives: recipes

Egg spring (or pancake) rolls

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I love this for it’s simplicity and the goodness you can get from this light meal or breakfast option.

The idea is simple: I love spring rolls and this is healthy alternative.

Ingredients
1 or 2 eggs
sliced mixed vegetables/left over stir fry/bean sprouts etc
Salt & Pepper

Depending on the size of the pan you fry your eggs in, you will need one or two eggs. the frying pan I used was small so one egg was a enough. Whisk the egg and fry like a pancake. Lightly fry your vegetables  with some S&P or use some left over stir fry as the filling. Place a couple of tablespoons worth into the centre of the egg pancake and then fold the right and left sides over and roll away from you into a sausage-ish shape. Cut in half and serve!

Courgetti Bolognese

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This is genius! I’m only chuffed with it because I came up with this idea all by myself.
I made a massive amount of beef bolognese yesterday so I could freeze smaller batches for my Totally Paleo Pizza. I figured seeing as I made so much I may as well have it as bolognese but I don’t eat spaghetti, not even the GF kind (duh).
I’ve recently discovered that I LOVE courgettes and have been cooking Mediterranean veg quite a bit recently so I thought, ‘How about I make some courgetti?!’

For this courgetti I used courgettes and carrots. I would have used bean shoots too but we didn’t have any, plus this was a quick thing. 1 medium/small courgette and 2 medium/small carrots.
After peeling and washing the carrots I used this cool potato-kinda-peeler-gadget thing we have that shreds veg into spaghetti-like strips (or julienne slices) and I did the same to the courgettes (I didn’t peel them)

I added a light spray of EVOO and a tad bit of ghee. Tossed the carrotetti(?) in the pan first, then the courgetti, just for a couple of minutes with a bit of salt and pepper.
You could also have this raw! I would add the bean shoots raw next time, just so there’s more of a crunch.

My bolognese recipe will be posted separately.

Edit: Apparently making “spaghetti” with courgettes has already been done and it’s old news. I’m still holding onto my genius title because I never heard of it! Alhamdulillaah, it was good to discover something for myself instead of reading about it somewhere.

Ezme Salatasi

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I thought it’d be cool to use the actual Turkish terminology but what it really means is spicy tomato salad which has been finely chopped… aka Tomato salsa or relish. But we’ll stick to Ezme Salatasi because I like it. Ideally it should be served with grilled or BBQ’d meat but I could have it with almost anything thing because it’s so tasty maashaaAllaah!
I was inspired by my weekened lunch at a halaal Turkish restaurant. This salad was the highlight of the lunch. I’ve made it twice already and would have made it again only I ran out of cherry tomatoes.

Ingredients

20ish cherry tomatoes (make sure they’re sweet)
Half a green bell pepper
Half a small red onion or 1-2 ‘sprigs’ of spring onion
1 fresh green chilli
Paprika
Cayenne pepper
Crushed chillie flakes
Pink Himalayan salt
Dried or fresh mint (fresh is better!)
Fresh corriander

The method is simple. Chuck everything except the tomatoes into a mini food processor and blitz until finely chopped but NOT mushy. Add the tomatoes, blitz for a few more seconds until the tomatoes are chopped/semi-mushed. If you have a few large chunks, don’t worry about it, I like the rustic look it has.

By the way, some people deseed the tomatoes and lose the extra juices. It should be illegal, for real. Tomato juice and seeds = yum!

Apologies for the bad photography (as always), it’s kind hard to focus on mush especially when you’re only using one hand and the lighting is poor at night. Enjoy!