When I was very young, whenever we would visit my paternal grandmother, I would be look forward to it with utter excited anticipation. I loved visiting her because, no only did she have a huge dog whom I adored, but she also had a beautiful parrot. I don’t remember the parrot’s name but I do remember the time he bit my finger. Above all of that though, I remember my gran’s house smelling of granadillas (passion fruit). This was due to the fact that she had a few granadilla trees her in backyard and in Summer, the aroma would be almost overwhelming. To this day, whenever I smell granadillas, I…
Simply Delicious
A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.
Archive for the ‘Eggs’ Category
I found the most beautiful cherry tomatoes on the vine while grocery shopping last week and just had to buy them. I adore juicy, sweet cherry tomatoes and these were so gorgeous, I couldn’t resist. What I wanted to do with them, I had no idea but I bought them anyway. I find that my favourite way of using cherry tomatoes is by roasting them slowly with some olive oil, Balsamic vinegar and garlic. Well, that and eating them just as is. Then on Saturday I went to the Hazel Food Market and bought some fresh peppered chèvre from Normal at the Belnori stand. Whenever I can I try to buy some…
I love making frittatas when I have left-overs as the frittata lends itself to any flavour combination and any ingredients. I used left-over gammon for this frittata and added sweet caramelised onions and frozen petit pois as a nod to the classic combination of ham and peas. This really is a fantastic way to use the last of your Christmas Gammon and is great as brunch, lunch or even a simple supper with a zesty salad served alongside. Print Pea & Gammon Frittata Recipe type: Breakfast, Lunch, Brunch, Eggs, Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 6-8 Ingredients 1 onion, finely chopped 1…
I love good left-overs. There is nothing as satisfying as standing in front of the fridge and knowing you have a few slices of delicious gammon or roast turkey to turn into something delectable. It’s also satisfying because I feel incredible proud of my resourcefulness and the fact that I’m not wasting when I use up left-overs. We always have left-over gammon after Christmas and most often it’s just used for sandwiches or eaten as is but I wanted to turn it up a notch and so I thought of two really great ideas to use up gammon left-overs. Today I’m sharing my recipe for Eggs Benedict with gammon with…
(Thanks to my amazing husband Chris for creating this stunning image for World Egg Day) As today is World Egg day, I decided to round up all my favourite Simply Delicious Egg recipes and share them with you. I adore cooking with eggs as they are incredibly nutritious and when cooked right, they are one of the most delicious things to eat. Silky, soft and almost cheese-sauce like, like Julie Powell said in “Julie & Julia”. I love them on their own, with asparagus and hollandaise, on a soft roll with bacon or on top of a stack of crunchy potato rosti’s. For breakfast, lunch and dinner. And so, here…
Today, I won’t be giving you a lengthy post abut how fabulous this dish is. I’ll let the pictures do the talking. Just imagine a soft, oozy egg on top of crisp, salty bacon in a soft roll flavoured with chilli, basil & almond pesto. Simple and perfect. Print Bacon & Egg rolls with almond & chilli Pesto Recipe type: Breakfast, Main, Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 2 Ingredients for the pesto 100g (3.53 ounces) blanched almonds 80g (2.82 ounces) basil leaves, stems removed 1 clove garlic, peeled ½ – 1 chilli, roughly chopped ½ cup olive oil ½ cup grated Pecorino cheese…
With this year belonging well and truly to the English, I thought I should attempt to make one of their signature dishes (in my opinion), the Scotch Egg. The first time I saw scotch eggs was in an English food magazine a friend’s mother brought back from the UK when I was 16. My friend and I were paging through the magazine when she spotted the soft-yolked, sausage covered egg and I think her words were “wow, how gross!” I, on the other hand had to stop myself from drooling. I could only imagine how absolutely delicious these deep-fried morsels would be. However, I never gave it any more thought…
Every Saturday morning, without fail, I crave a good breakfast. And almost every Saturday morning, without fail, I kick myself for not being more prepared for this craving. I’m always left with only eggs and bread. No bacon or sausages in sight. Which means that we usually dress ourselves in lightning speed and set off to find good breakfast elsewhere. The only issue I have with that is that it seems the whole of Pretoria has the same idea and every good breakfast spot is packed to the rafters with chic-breakfast-eaters with dark glasses, iPhones and skinny jeans. Not exactly toddler-territory. So we settle on a mediocre (at best)…
Spaghetti Carbonara is one of my absolute favourite, fall-back meals. By that I mean a meal that I can whip up in minutes with ingredients I have in my fridge/freezer with guaranteed success. It’s a really simple pasta but delivers big on flavour and ‘mmmm’-factor. Because this pasta is so simple however, it is necessary that you use only the very best quality ingredients you can get your hands on/afford. I suggest using dry cured, smoked streaky bacon, free-range eggs, strong Pecorino and the freshest cream possible. It’s also important to note that I am by no means an ‘authentic’ cook who sticks to traditions when I’m busy in the…
Last night after a day filled with admin and e-mails, I was not in the mood to spend a lot of time in the kitchen. I wanted something quick and filling but needed comfort as we are experiencing icy weather at the moment. The only problem is that comfort food doesn’t always equate to quick and easy food. I had mushrooms (and a lot of them) in the fridge and immediately thought of how delicious they would be when fried with garlic, doused in cream and finished off with fresh parsley and lemon juice. The only problem was that my family wouldn’t exactly be pleased with a bowl of creamy…
