breakfast, Salads and Vegetables, Sides, Snack

Fritata

A simple fritata using the two pan method because I don’t have an oven proof non-stick pan. It’s so delicious I wonder why I don’t make this more often!

The secret for me is to really cook the vegetables well first. Make sure it’s cameralised and smells heavenly. I only used virgin olive oil and butter.

I sliced not too thinly white button mushrooms, one whole red capsicum and fried them in garlic with the olive oil and butter. Then I remembered I had some leftover florets of broccoli and added that too after the capsicum and mushrooms have been fully cooked and slightly charred.
And then I poured in 5 beaten eggs that have been seasoned with salt and pepper. And grated in parmesan cheese.
I cooked Low and slow on the stove and then used another pan to flip over and cook on the other side. At this point in time, I wished I had an oven proof non-stick pan!
To serve, I grated more parmesan cheese while still hot and a pinch of red pepper flakes. Delicious!
Obviously, this slice was not enough. Two was just nice. ☺️
Asian Dishes, breakfast

Singapore Style Breakfast

The teenage girl wanted to eat soft boiled eggs with kaya toast. I’ve posted a few times, mostly not what I made, but in my opinion one of the best kaya toast eateries in Singapore here.

I got only two eggs right out of 6. It’s not easy to make soft boiled eggs because 1. You’ve really got to get the temperature and timing perfect 2. The quality of eggs plays a part too

So I had the first two eggs right but the last four were way undercooked. And so I realised what the problem was. I’ve placed too many eggs in my basket! Or in this case, my pot.

But in the end, it all turned out fine and the girl was happy with her breakfast before her Chemistry tutor arrived for her lesson.

I’ve also started making videos so enjoy the video I’ve made for this post! ☺️

You can also follow me on Instagram at @shasha_cooks

breakfast, Seafood, Sides, Snack

Smoked Mackerel Pâté

I’ve had two packets of smoked mackerel pâté for a few months now. They keep very well in the freezer but I never knew what to do with them. I think when I bought them I had some idea to make croquettes but never had enough inspiration to do anything with them.

Until today that is. Suddenly inspiration came as I was scouring YouTube and the Internet. I decided on making pâté because I had a beautiful loaf of sourdough gifted to me by my generous sister.

It’s so easy to make! I improvised after watching a few videos and tasting until I like what I tasted.

In a food processor, add 450g of smoked mackerel, 100g butter, 130 g Philly cream cheese, 1/4 finely diced purple onion (or one whole shallot), one heaped teaspoon of ground black pepper. Whiz till very very smooth and add half a lemon worth of juice. Don’t add salt! Well, unless you like it salty. I find the smoked mackerel salty enough. Best eaten super chilled and with very good toasted sourdough slices.

This is 500g I’d smoke mackerel. I took away one piece of that for decoration and for future use (thinking of scrambled eggs with smoked mackerel).
Whiz whiz whiz. Make sure it’s very smooth.
breakfast

Turkish Eggs

I first ate Turkish eggs in one of those hipster cafes here and was pleasantly surprised by how delicious that bowl of poached eggs were.

This morning I decided to make Turkish eggs using Nigella Lawson’s sort of recipe? Or maybe method is the correct word which I found on YouTube.

It’s incredibly easy to make. I only had one ingredient missing – the Aleppo pepper. But I substituted that with smoked sweet paprika and it worked very well indeed.

The first step is to make the chilli oil. I places about 30g of butter in a small pan and melted it slowly till brown. It could do a bit browner but I didn’t want to risk burning my butter so when they were all nicely melted and slightly brown, I added a few swigs of good quality olive oil and sprinkled a strong dash of the smoked paprika from the tin.

Then mix a packet of Greek yogurt with some sea salt. And last make the poached egg and assemble.

Sprinkle some parsley and sea salt over the egg and eat with toasted ciabatta slices. Heavenly!! This is now my favourite breakfast dish to make. So simple yet satisfying.

breakfast, Salads and Vegetables

Shakshouka

Riding on the theme of tomatoes again, I made shakshouka. Such a fun dish to pronounce. But also very easy to make and so delicious.

I tried making it twice. First time in a pyrex dish and baked in the oven. And the second time over the stove. I prefer the second method. It’s easier, and I can control the eggs better.

It seriously is a very simple dish to make. Again, I used tinned tomatoes. And for depth, smoked paprika, cumin (ground), coriander (ground), dried mint. And of course sea salt and a pinch of sugar. Next time, I will use a spoonful of jarred harissa. The trick is to add plenty of other vegetables so it doesn’t just become a tomato soup. I added chopped capsicums and mushrooms to this shakshouka.

And to serve, a huge dollop of Greek yogurt. That really elevated the dish! I copied this from a café I tried shakshouka from. Except that they used sour cream instead of Greek Yogurt. I prefer the yogurt (friendlier to the waist too!). Sprinkle lots of Italian parsley on top to serve.

It’s best eaten with slices of sourdough bread, but I didn’t have any so just regular toasts work just as fine.

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