Egg Fried Rice

Ingredients (serves 2)

100g Long Grain Rice

Handful frozen peas

2 Spring Onions, chopped

1 egg

1 tbsp Soy Sauce

Ground Black Pepper

1 tsp olive oil

• Cook the rice in advance (earlier in the day, or even the night before), drain, rinse under cold running water and leave to cool.
• Heat the oil in a wok and lightly fry the spring onions for a minute or so
• Add the rice and peas and cook for a few minutes until heated through.
• Beat the egg with the soy sauce and pepper, then pour over the rice and stir continually until the egg is thoroughly mixed into the rice and cooked.

No Bake Lasagne

This recipe is from Martha Stewart, so for the full instructions click HERE.

I mostly made this because I'd just been given a pasta machine for my birthday and thought lasagne would be a good place to start, before we ventured into the realms of tagliatelle. It actually worked really well, although the portions ended up being HUGE because we'd made rather a lot of pasta and I didn't want to waste it.

Will definitely make this one again.

Cream Egg Brownies

Not very seasonal right now, but they work equally well as ordinary brownies without the cream eggs.

Ingredients
185g Unsalted Butter
185g Dark Chocolate
85g Plain Flour
40g Cocoa Powder
3 lg Eggs
275g Caster Sugar
6 Cream Eggs cut in half. I froze mine to make them easier to cut

• Pre-heat oven to 160C and grease a brownie tin
• Melt together the butter and chocolate in a bowl over boiling water, then leave to cool down a bit.
• Beat together the eggs and sugar with an electric mixer until they go thick and creamy. The mixture should have roughly doubled in size and gone quite pale
• Pour the chocolate mixture onto the egg/sugar mixture and fold together gently.
• Sift the flour and cocoa powder onto the egg/sugar/chocolate mix and fold in until well mixed and an even colour.
• Pour into the baking tin and cook for 15 minutes.
• Remove from the oven and gently press the cream egg halves into the brownies, spacing them evenly.
• Return to oven and continue to bake for another 5-10 minutes.
• Leave to cool in the tin before cutting into individual brownies.

Very naughty but incredibly nice!

Refrigerator oatmeal

I admit, it looks a bit like sick but trust me - it tastes really good. This is another one of those recipes that seems to be all over the place at the moment and its appeal for me was that you make it up in advance, stick it in the fridge and then have nothing to do in the morning except eat it! A lot of the recipes I've seen include chia seeds and I was going to try them but have so far not been able to find them in any of the local supermarkets. Might take a look in the health food shop at some point, but to be honest it tastes great as it is.

Ingredients
1/4 cup Rolled Oats
1/3 cup Natural Yogurt
1/4 cup Skimmed or Semi-skimmed Milk
1/4 tsp Vanilla Extract
Fruit of your choice - I like frozen mixed summer berries as they are cheap and available all year round.

• In a lidded container (eg small kilner jar), mix all the ingredients together thoroughly.
• Refrigerate overnight, then eat!

It keeps in the fridge for a day or two and is a great quick summer breakfast.

Egg in an Avocado

I'd seen this idea a few times on various websites, so thought I should give it a go since eggs and avocados are amongst my favourite things.

Ingredients
1/2 Avocado
1 small egg
salt/pepper

1. Pre-heat oven to 200C
2. Remove stone from avocado and scoop out a little extra flesh to make space for the egg. I didn't make more space and had some major egg white overflow issues!
3. Put avocado into a baking dish. I made it a little 'nest' out of foil to help keep it level.
4. Carefully crack egg into the hole and season.
5. Bake for 15-20 minutes, depending on how 'set' you want the egg to be.

As you can see from the piccy, I ate mine with a couple of grilled potato cakes. Really tasty and filled me up for ages.