Spanish sardine pots

These are fabulous as a breakfast or a dinner. And so simple! I do not often cook with canned meat, in fact, I think sardines and anchovies are it! Because we have recently moved I had to run down the cupboard and use things up so we had some quite inventive dinners! This is a keeper, I’m making this again!!

aug-and-mid-sept-2016-182

Ingredients to make 4 pots

3 slices of light rye or a choice of bread you like

4 eggs

1  tin of sardines in tomato sauce

Handful of grated cheese you like

Handful of parsley, roughly chopped

Method

Tear the bread and place it in the bottom of each pot/ramekin. Place some sardines on top, breaking them up a little with a fork. Crack an egg on top and pierce the egg with the fork to spread it out. Decorate with a little grated cheese and bake in the oven at 180 degrees Celsius for about 15 minutes. When they are ready, pop them out and sprinkle some parsley! Enjoy your delicious fish pots!

aug-and-mid-sept-2016-183

 

Advertisements
Spanish sardine pots

Steak & veg stir-fry

This is a great mid-week meal as it is easy and healthy! The flavours are really beautiful and complement each other well. I hope you like it!

Ingredients

½ red capsicum, sliced

1 carrot, sliced

4 button mushrooms, sliced

5 cloves of garlic, crushed

1 cm ginger, finely diced

250 g fresh baby corn

3 celery sticks, sliced

1 onion

2 rib fillet steaks

2 shallots, sliced

A handful of fresh coriander

 

Method

Heat a pan with a splash of coconut oil, then sauté the garlic and onion for five minutes. Add the steak, sliced as you like, and brown. Set aside. Add a splash or spoonful (if its winter and the oil has hardened) of coconut oil to your pan and heat. Now add everything else with the exception of the coriander. Mix the veges around for even heat, and pour in a splash of water. After ten minutes on medium heat, combine the onion and steak with the veges. Sprinkle with your coriander and serve immediately!

Steak & veg stir-fry

Blueberry & Greek Yoghurt Cake

This cake highlights a rustic, flavoursome and aromatic approach to baking. It is incredible served warm, but delightful served at room temperature. Made ahead, this cake freezes well in portions, rendering it a beauty for lunch boxes! Have a go, you may find a new favourite!

 

Ingredients

2 cups self-raising flour

1/2 cup Greek yoghurt

2/3 cup brown sugar

180 ml olive oil

3 eggs

1 tsp vanilla extract

1 cup blueberries

¼ cup rolled oats

Extra oats for sprinkling on top

2 tbs raw sugar for sprinkling on top

 

Method

Combine the flour, yoghurt, sugar, oil, eggs and vanilla in a bowl and mix until well combined. That free hand stir should take five whole minutes. Add the oats and mix well. Add the blueberries and stir. Spoon the mixture into a lined cake tin, here I have used a 22cm round tin. Sprinkle a little oats and some raw sugar or caster sugar (your preference) on the top and then bake in 160 degree Celsius oven for about 45 minutes. This recipe works well with frozen mixed berries, and with fresh raspberries too! I use this recipe for muffins too, and in that case bake at 180 degrees for 30 minutes. Enjoy this sensational cake!

Blueberry & Greek Yoghurt Cake