Breakfast Eggs with Basil and Avocado

Back home after a fantastic 5 weeks walking the Thames Path in southern Britain and I'm happy to be able to share some amazing photos, ideas and new recipes over the coming months. 

It was lovely to wake up in my own bed, listen to the sounds of the cockatoos and smell the eucalyptus! Home!

Although walking was the main reason my friend Stephanie and I went to the UK, we teemed this with eating; sampling delicacies from Spain and India, vegetables from the Middle East and delicious cheeses from France; croissants, bread, nuts and salads and anything and everything that looked interesting. Plus a whole lot of summer fruit, grown in the heart of England. 

We've eaten in some pretty interesting restaurants too, Rick Stein and River Cottage Canteen  (more about these later) and tried a great mixture of wines, beers and ciders, hic!



Enjoying some of the best food that Britain has to offer comes with one drawback - extra kilos! And while the main purpose of this trip was to WALK, we had to keep the body fuelled and herein lies the problem!

To be able to get into a pair of bathers over summer, without looking like a beached whale, my eating habits have to change and now! Hopefully with some great low calorie recipes, fasting on 2 days a week, reducing portion sizes and increasing exercise I may stand a chance. I need will power!!!!

I'm looking forward to experiencing appetising salads and vegetable dishes and sharing them here, and where possible I will include the calorie count. (If you are in the northern hemisphere - think of this as preparing yourself for next summer)

Some of my worst experiences in England centred around breakfast. Feeding large numbers of people in pubs/hotels must be a bit of a nightmare, but day after day of being offered the same food became tedious.

Eggs, bacon, beans, sausage; a range of pastries, toast and packet cereals. In Winchester, the hotel had tried to make a bit of an effort by  adding a 'smoothie' but the combination of flavours was uninspiring and after one mouthful I left it alone.

I love breakfasts, its a great way to fuel up your body for the day ahead and it's in our best interest to find recipes we can keep going back to; low calorie, easy to make, but damn delicious. 

What's your favourite breakfast food? I hanker after porridge, fruit and yoghurt and now I have bought a Ninja Pro, some great combinations of smoothies.

But wait - I'm beginning to sound really boring - here's something new to start with! Its a quick easy recipe that will have you bursting with energy and your friends green with envy!

 Avocado Eggs with Pesto and Spinach

Ingredients

This recipe is for one person

2 free range eggs

2 tablespoons pesto, home made or shop bought

1/2 avocado, peeled and sliced thinly

Turkish bread

50g baby spinach

1/2 bunch of asparagus sliced vertically

knob of butter

1 teaspoon olive oil

salt and pepper


I buy Turkish bread and slice it into 4 or 5 piece and freeze it, then I'm not tempted to eat too much.
You have to multi task and get all of these elements going at the same time so everything is ready to eat as soon as it is assembled

• Take an average slice of Turkish bread and cut into 2 and toast it
• Take a large pan and fill with boiling water for poaching eggs
• In a non stick fry pan heat a very small knob of butter and olive oil and
• Saute the asparagus for a few minutes and set aside. Now add the spinach and cook until it is wilted
• Crack eggs into the boiling water and cook for around 3 minutes
• Place the wilted spinach on top of the toasted bread,  add slices of avocado 
• Remove the poached eggs from the water with a slotted spoon and put on top of the avocado
• Give a good helping of salt and pepper
• Place a tablespoon of pesto on top of each egg then finish the whole dish off with asparagus spears
• Check seasoning and eat!

This is the yummiest breakfast I have eaten for a very long time.

On Holiday! Collecting Recipes!

It has been a very busy few weeks and I am sorry I haven't posted many recipes. Basically although I have been trying to get myself ready for my walking trip, I have also been trying to shake off a really bad cold which has laid me low for the last few weeks and I think it will be another week before I start to feel a whole lot better.

This isn't good news because tomorrow I am heading out to Singapore on my first stop to UK. I can't wait to feel the warmth and humidity in Singapore, because I think that's what my body needs right now to help it heal quickly.

I will not be posting for 5 weeks or so, but I wanted you to know that I will be collecting a whole of of new food ideas while I am away and hope to be able to share when I return.

So wish me luck on my 350 km walk! and  hope the legs holds out.

I am leaving you with some pics of UK I took last year. See you soon!

Almond and Raspberry Cake - Gluten and Dairy Free

At the end of September I will find myself in Paris for just a few days. How exciting! That will be my reward for walking The Thames Path, over 250 kilometres. What's on my shopping list? - you might well ask! Handbags, shoes, leather gloves? Not at all! I have a list of the most wonderful food shops, markets and patisseries that I am hoping to visit.

A fabulous food safari to immerse myself in deliciousness (is that a word) and a huge amount of interesting new food combinations. Maybe some truffles, cheese, baguettes and of course pastries and macarons. But until then, it's back to planning and packing and wishing and dreaming.

I have had a request for a gluten and dairy free cake. One that tastes amazing, simple to make yet ticks all the boxes. So here is my recipe. It can be made using frozen or fresh raspberries or blueberries and teems very nicely with vanilla ice cream. 

In this recipe you can use butter instead of the dairy free spread if you wish.

Almond and Coconut Cake with Raspberries
Dairy-Free and Gluten-Free

1 1/2 cups (170g) almond meal
1 1/4 cups (275g) caster sugar
3/4 cup (70g) desiccated coconut
4 eggs
2 tsp vanilla extract
200g Nuttelex (or any dairy-free spread), melted and cooled slightly
3/4 cup fresh or frozen raspberries (frozen works perfectly well)

• Preheat oven to 170°C fan forced (350°F), lightly grease a 24cm springform pan and line base and sides with baking paper.

• In a large bowl, stir together almond meal, sugar, and coconut.

• In a medium bowl, whisk the eggs and vanilla extract until combined. Stir in the melted butter.

• Next add the butter mixture into the almond mixture, stirring until smooth. Don't over stir, just until everything is combined.

• Pour batter into the prepared pan, then dot the raspberries on the top, pushing them slightly into the batter.

• Bake 45 - 50 minutes, until the cake is golden and the top springs back   when you press it lightly.

• Cool in pan for 5 minutes, transfer the cake to a wire rack to cool completely. Dust with icing sugar.

This should make 8 servings