4 Ingredients Paleo Cookbook

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Website:

www.paleocookbook.com © Nikki Young 2011 Author: Nikki Young Cover Design/Photographs: Nikki Young

Recipes: Nikki Young

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise

without the prior written permission of the author.

IMPORTANT: Those who might be at risk from the effects of salmonella food poisoning (the elderly, pregnant women, young children and those suffering from immune deficiency diseases) should consult their

healthcare professional about eating raw eggs.

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Roast Cauliflower Florets with Garlic & Lemon

serves 8

1 cauliflower, broken into florets 2 tbs olive oil

6 garlic cloves, finely grated 1 lemon, thinly sliced

Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit. Place all the ingredients in a bowl and combine well.

Line a baking tray with baking paper. Place the cauliflower on the tray and bake in the oven for 20-30 minutes or until the cauliflower florets are lightly golden and tender.

Serve.

Honey & Thyme Glazed Pearl Onions

serves 8

1 tbs olive oil 500g pearl onions 1 tbs manuka honey 1½ tbs fresh thyme leaves

Heat the oil in a pan on medium heat and fry the onions for 6-8 minutes or until they are lightly browned.

Add the honey and thyme to the pan along with 1 cup of water. Cook for 15-20 minutes or until the onions have become tender and the liquid has evaporated.

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Honey Spiced Baby Carrots

serves 4

200g baby carrots 2 tbs olive oil 2 tbs honey

Pinch of cayenne pepper

Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit.

Line a baking tray with baking paper. Place the baby carrots on the tray and coat with the olive oil, honey and cayenne pepper. Bake in the oven for 20-30 minutes or until the baby carrots are lightly golden. Serve.

Sautéed Shiitake Mushrooms & Asparagus

serves 4-6

300g shiitake mushrooms, stems removed, thinly sliced 300g asparagus, sliced diagonally

1 tbs olive oil

1½ tsp apple cider vinegar

Place the olive oil in a frying pan on medium heat and fry the mushrooms for 8-10 minutes or until lightly browned.

Steam the asparagus in a pan with some water until slightly tender, drain then combine with the mushrooms in a bowl along with the apple cider vinegar.

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Sweet Potato & Tomato Galettes

serves 4

4 tbs olive oil

2 tsp fresh thyme leaves

1 medium sweet potato, cut into paper thin slices 2 medium-large roma tomato, thinly sliced into 8 slices

Combine the sweet potato slices, thyme and 2 tbs olive oil in a bowl. Place an even portion of the slices on a baking tray lined with baking paper, overlapping the slices into a spiral.

Top the spirals with an even portion of the sliced tomato. Drizzle the remaining olive oil over the top of the tomato slices then place in the oven for 20-30 minutes or until the sweet potato slices have slightly crisped.

Serve.

Oven-Roasted Tomatoes

serves 2-4

2 punnets cherry tomatoes, halved 1½ tbs olive oil

1 tsp rosemary leaves, finely chopped ¼ cup chives, finely chopped

Place the tomatoes, olive oil and rosemary in a bowl and combine well. Line a baking tray with baking paper. Place the tomatoes on the tray and bake in the oven for 10-15 minutes or until the tomatoes are lightly browned.

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Roasted Eggplant with Red Wine Vinegar

serves 4-6

2 small-medium eggplants, cubed ¼ cup olive oil

2 tbs red wine vinegar Ground sea salt

Line a baking tray with baking paper. Coat the eggplant in the olive oil and salt then place the eggplant on the tray and bake in the oven for 25-30 minutes or until the eggplant is lightly browned.

Cool slightly then coat with the red wine vinegar to serve.

Broccolini with Balsamic Orange Sauce

serves 2-4

2 bunches broccolini ¼ cup fresh orange juice 1 tbs balsamic vinegar

Pinch ground sea salt (optional)

In a saucepan on medium heat, steam the broccolini for 4-5 minutes or until just tender.

Place the orange juice and balsamic vinegar in a small pan over low-medium heat, cover and simmer for 4 minutes. Cool slightly.

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Avocado & Chilli Butter

serves 4-6

1 avocado, chopped 2 tsp fresh lime juice

1 tbs chopped fresh coriander

½ small fresh red chilli, seeded, finely chopped

Process the avocado and lime juice in a food processor until smooth and creamy. Stir in the coriander and chilli. Season with salt and pepper.

Thyme Grilled Eggplant Slices

serves 2-4

1 medium eggplant, sliced lengthwise ¼ cup olive oil

1 tsp fresh thyme leaves

Pinch ground sea salt (optional)

Preheat a BBQ grill on high heat.

Combine the olive oil and thyme in a small bowl.

Brush both sides of eggplant slices with the olive oil and thyme dressing.

Place the eggplant slices on the grill for 5-7 minutes each side or until tender and golden brown.

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Almond Milk & Sweet Potato Puree

serves 4-6

1 medium-large sweet potato ½ cup almond milk

Pinch ground sea salt (optional) Pinch ground black pepper

Place the diced sweet potato in a covered pan with water on medium-high heat and boil for 10-15 minutes or until tender. Drain and cool slightly.

Add the almond milk and mash with a fork until a smooth consistency has been reached.

Season with salt and pepper if desired.

Garlic Mushrooms

serves 4

500g mixed mushrooms (such as button, swiss brown and pine), sliced 1½ tbs lemon juice

6 garlic cloves, finely grated

4 tbs flat leaf parsley, finely chopped

Combine the lemon juice and sliced mushrooms in a bowl.

Heat the oil in a pan on medium heat and fry the grated garlic for 2 minutes or until lightly browned. Add the mushrooms and stir for 8-10 minutes or until the mushrooms are tender.

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Avocado & Olive Salsa

serves 2-4

1 avocado, finely chopped

½ cup pitted green olives, coarsely chopped 1 tbs chives, finely chopped

1 tbs fresh lemon juice

Place all of the ingredients in a bowl and combine. Cover with cling wrap and set aside for 1 hour to develop the flavours.

Serve.

Deliciously Crunchy Cabbage & Lettuce Salad

serves 6-8

½ small white cabbage (thinly sliced) ½ small iceberg lettuce (thinly sliced) ¾ cup roasted walnuts (roughly chopped) 4-5 tbs mayonnaise

Place all of the ingredients in a large mixing bowl and combine well. Add a pinch of freshly ground black pepper to season if desired. Serve.

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Balsamic Wilted Spinach & Tomatoes

serves 4-6

300g baby spinach

1 punnet cherry tomatoes, halved 1 tbs olive oil

2 tbs balsamic vinegar

Place a frying pan on medium-high heat and add the spinach, stir constantly until just wilted.

Add the cherry tomatoes, olive oil and balsamic vinegar and stir for 2 minutes. Remove from the pan and serve.

Sweet Potato Tortilla

serves 6-8

1 medium sweet potato, diced 3 tbs olive oil

1 large brown onion, thinly sliced 8 eggs

Place the diced sweet potato in a covered pan with water on medium-high heat and boil for 10-15 minutes or until tender. Drain.

Heat the oil in a pan on medium heat and fry the onion for 5 minutes or until softened.

Add the sweet potato and gently press down into the pan.

Whisk the eggs together lightly in a bowl then pour evenly into the frying pan over the top of the sweet potato and onion. Cover and cook on low-medium heat for 20-25 minutes or until the eggs are just set. Place on a serving plate to serve.

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Melon Chilli Salad

serves 6-8

½ rockmelon, cut onto 2cm cubes ½ honey dew melon, cut onto 2cm cubes

2 long red chillies, seeded, thinly sliced lengthways 1 handful of mint leaves

Place all of the ingredients in a large mixing bowl and combine well. Serve.

Pea & Mint Soup

serves 4-6

500g frozen peas

2 litres chicken stock (or vegetable stock) ½ bunch of mint, finely chopped

Heat the stock in a saucepan until simmering. Add the peas to the stock and return to the boil. Once the peas are soft turn off the heat and leave to cool slightly.

Add the mint leaves to the soup, reserving a few for presentation. Using a hand blender, puree the soup until smooth. Return to the heat if the mixture has cooled too much.

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Fennel, Green Bean and Pecan Salad

serves 4-6

500g green beans, top and tailed 1 medium fennel bulb, thinly sliced ½ cup pecans, roughly chopped 4 tbs pecan oil

Place the green beans in a covered pan with water on medium-high heat and boil for 8-10 minutes or until tender. Drain and cool slightly. Combine the beans in a bowl along with the fennel, pecans and pecan oil.

Serve.

Herb Dressed Beetroot

serves 2-4

300g small beetroots, unpeeled

1 handful of chopped herbs (such as parsley, dill and chives) 3 tbs olive oil

Place the beetroots in a covered pan with water on medium-high heat and boil for 30-40 minutes or until tender. Drain, cool slightly then peel the beetroots.

Cut the beetroots into quarters and place in a bowl along with the herbs and olive oil. Combine well then serve.

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Beetroot & Pomegranate Salad

serves 4-6

800g golden beetroot, unpeeled Seeds from ½ pomegranate 4 tbs lemon juice

6 tbs olive oil

Place the beetroots in a covered pan with water on medium-high heat and boil for 30-40 minutes or until tender. Drain, cool slightly then chop the beetroots into bite size cubes.

Put the beetroot in a bowl along with the pomegranate seeds, lemon juice and olive oil. Combine well then serve.

Sautéed Spinach with Raisins

serves 4

1 tbs olive oil 500g baby spinach ¼ cup raisins

Ground sea salt (optional)

Place a frying pan on medium-high heat and add the spinach, stir constantly until just wilted.

Place the spinach in a bowl and combine with the raisins and salt. Serve.

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Parsley Side Salad with Black Currant Vinegar

serves 2-4

1 bunch parsley (roughly chopped) 6 slices prosciutto (diced)

6 brazil nuts (roughly chopped) 2 tbs black currant vinegar

Place all of the ingredients in a bowl and combine.

Prosciutto & Lemon Brussels Sprouts

serves 2-4

300g brussels sprouts, quartered 1 tbs olive oil

2 tbs lemon juice

6 slices prosciutto, thinly sliced

Steam the brussels sprouts in a pan with some water until tender. Drain the water then place the brussels sprouts into a bowl with the lemon juice and combine.

Place a frying pan on medium-high heat and fry the sliced prosciutto for 1-2 minutes or until lightly golden.

Place the brussels sprouts in a bowl and top with the prosciutto to serve.

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Sautéed Baby Spinach with Crisp Prosciutto

serves 2

6 slices prosciutto, sliced 1 bunch baby spinach 2 tsp lemon juice

Pinch ground black pepper

Place a frying pan on medium-high heat and fry the sliced prosciutto for 3-4 minutes or until crisp. Remove from the pan and place to the side.

Return the pan to the heat and add the spinach, stir constantly until just wilted.

Place the spinach in a bowl and combine with the lemon juice and freshly ground black pepper.

Top with crisp prosciutto to serve.

Mince & Pumpkin Patties

serves 4

400g mince meat

1 cup roast pumpkin (mashed) 2 tbs sumac

1 egg yolk

Preheat a fan-forced oven to 180° Celsius/350° Fahrenheit.

Combine all the ingredients in a bowl, then form into patty shapes using the palms of your hands.

Place the patties onto an ovenproof tray lined with baking paper. Bake in the oven for 15-20 minutes or until cooked.

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Garlic Lamb Skewers

serves 4

500g lamb steaks, trimmed and cut into 2 cm cubes 1 peeled garlic bulb, garlic cloves halved lengthways 1 red chilli chopped

¼ cup olive oil (metal skewers)

Thread 2 pieces of lamb and 2 slices of garlic alternatively onto the metal skewers.

Place the olive oil and chilli in a small bowl and combine well. Brush the lamb skewers with the olive oil then place the skewers on the BBQ grill for 3-4 minutes each side or until the lamb is cooked. Brush occasionally with the olive oil and chilli marinade.

Mushroom and Prosciutto Skewers

serves 6-8

50 button mushrooms, halved

18 slices prosciutto, each slice cut into 4 pieces and rolled ¼ cup olive oil

2 tbs fresh thyme leaves (wooden skewers)

Place the olive oil in a frying pan on medium heat and fry the mushrooms and thyme for 1 minute.

Alternatively thread four mushroom halves and three rolled pieces of prosciutto alternately onto wooden skewers.

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Prosciutto Wrapped Figs

makes 12

12 thin slices prosciutto 12 figs (firm but ripe) 2 tbs walnut oil

¼ cup hazelnuts, roasted

Wrap each fig in one slice of prosciutto. Use a toothpick to secure the end of the slice of prosciutto,

Line a baking tray with baking paper. Place the figs on the tray and drizzle with walnut oil. Bake in the oven for 10-12 minutes or until the prosciutto is lightly golden.

Cool slightly then serve with an even portion of roasted hazelnuts.

Lemon and Garlic Chicken

serves 2

2 chicken breasts

3 garlic cloves, finely chopped 2 lemons

200g baby spinach

Cut the chicken breasts into even sized pieces. In a bowl combine the juice of both lemons and garlic cloves. Add the chicken and coat well then cover with cling film and refrigerate overnight.

Place the chicken on the BBQ grill for 4-6 minutes each side or until cooked.

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Pot Roast with Carrot & Sage

serves 4-6

1kg pot roast 2 tbs coconut oil

Handful fresh sage, roughly chopped 200g baby carrots, chopped

Heat the coconut oil in a pan on medium-high heat. Place the pot roast in the pan and fry until the pot roast is dark brown. This part of the process is where the flavour comes from, so make sure the meat is cooked all around, this may take around 20-30 minutes.

Add 2 cups of boiling water and the sage to the pan and bring to simmering point. Cover tightly for 2-3 hours or until the meat is very tender, ensuring no steam escapes from the pan during this time. Check the pan every hour to turn the pot roast and add more water if the liquid has absorbed to avoid burning and to create a sauce.

Add the carrots to the pan and cover for a further 20-30 minutes, or until tender.

Remove from the pan and leave to cool slightly. When cooled, shred the meat and return to the pan and combine with the carrots and sauce. Serve with an even portion of carrots and sauce.

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Country Style Cauliflower Soup

serves 4-6

1 whole cauliflower, chopped 10 cups chicken stock

1 bunch parsley, finely chopped 8 slices prosciutto, diced

Place a large pan on medium-high heat and add the cauliflower florets and stock. Simmer for 20-30 minutes or until the cauliflower is tender. Remove from heat and cool slightly.

Mash the cauliflower with a potato masher and then stir in the parsley. Place a frying pan on medium-high heat and fry the sliced prosciutto for 3-4 minutes or until crisp. Remove from the pan and place to the side.

Serve with the prosciutto sprinkled on top.

Rosemary Lamb Kebabs

serves 4

12 fresh rosemary sprigs

600g lamb leg steaks, cut into 2cm cubes 1 tbs honey

2 tbs olive oil

Remove the leaves from the rosemary sprigs to make skewers and place the leaves in a bowl along with the honey and olive oil. Soak the skewers in cold water for 30 minutes.

Thread the lamb cubes onto the rosemary skewers and brush the lamb with the rosemary olive oil marinade then place the skewers on the BBQ grill for 3-4 minutes on each side or until the lamb is cooked. Brush occasionally with the marinade.

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Moroccan Roast Chicken

serves 6-8

1 tbs ras el hanout 4 tbs olive oil

2 preserved lemons, finely chopped 1.5kg chicken

Place the ras el hanout, olive oil and lemons in a pestle and a mortar and bash to combine well.

Slash the chicken breast a few times with a sharp knife and rub in the ras el hanout and lemon marinade.

Place the chicken in a roasting tray and bake in the oven for 80-90 minutes, or until the chicken is cooked.

Serve.

Moroccan Lamb Patties

serves 4

500g lamb mince

1½ tbs Moroccan seasoning

1 chilli, seeds removed, finely chopped 2 tbs olive oil

Place all the ingredients in a bowl and combine well. Divide the lamb mixture into eight portions. Flatten each portion into a patty shape, cover and refrigerate for 20 minutes.

Preheat a grill to medium heat.

Place the lamb patties on the BBQ grill and cook for 4-5 minutes each side.

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Pan-Fried Garlic Calamari

serves 4

300g small squid 4 tbs olive oil

1 garlic clove, finely chopped

2 tbs flat leaf parsley, finely chopped

Clean the squid by gently pushing the tentacles away from the tube (the intestines should come away at the same time). Remove the intestines from the tentacles by cutting just under the eyes, then remove the beak if it remains in centre of the tentacles by using your fingers to gently push up the centre. Pull away the soft bone from the hood of the squid.

Rub the tubes under cold running water, discarding of the skin which should come away easily. Wash the hoods and tentacles.

Place the squid in a bowl with the olive oil and garlic.

Place a frying pan on medium-high heat and cook the squid hoods in small batches for 3-4 minutes, or until they turn white. Add the tentacles to the pan and cook for 1 minute or until lightly browned and they have curled up.

Serve with a sprinkle of fresh parsley.

Pesto Topped Fish

serves 4

300g fish fillets 2 tbs olive oil 4 tbs pesto

Ground sea salt (optional)

Preheat a BBQ grill to medium heat.

Rub the olive oil and salt onto the fish fillets. Place the fish on the grill for 5-6 minutes each side or until cooked.

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Snapper & Cumin Kebabs

serves 6-8

750g snapper fillets cut into 3cm cubes 2 tbs olive oil

2 tsp ground cumin

4 tbs coriander, finely chopped

(wooden skewers soaked in cold water for 30 minutes)

Thread four snapper pieces onto each wooden skewer.

Combine the olive oil, cumin and coriander in a small bowl. Brush the olive oil and cumin marinade over the snapper kebabs then cover with cling film and refrigerate overnight.

Place the skewers on the BBQ grill for 5-6 minutes each side or until the snapper is cooked. Brush occasionally with the olive oil and cumin marinade.

Serve.

Lemon Chilli Mackerel Fillets

serves 4

300g mackerel fillets (skin on) 3 tbs olive oil

3 tbs lemon juice 1 tsp chilli flakes

Heat the oil in a pan on medium heat and fry the mackerel skin-side down for 5-6 minutes each side or until the skin is crisp.

Turn the fillets over and evenly cover them with the lemon juice and chilli flakes.

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Tuna Skewers

serves 4

250g tuna, cubed into 24 pieces 1 lemon

1 tbs olive oil 8 green olives

(wooden skewers soaked in cold water for 30 minutes)

Slice the zest from the lemon, then cut the zest into thin strips. Juice the lemon and remove seeds.

Combine the tuna, the lemon zest, the lemon juice and the olive oil in a bowl.

Alternatively thread three pieces of tuna and one green olive onto each wooden skewer.

Place the skewers into a bowl and coat with lemon juice and olive oil then place the skewers on the BBQ grill for 3-4 minutes each side or until the tuna is done to your liking. Brush occasionally with the olive oil and lemon marinade.

Seared Scallops

serves 4-6

2 tbs olive oil

500g large scallops (roe removed) Pinch ground sea salt (optional) 4 tbs lemon juice

Season the scallops with salt.

Heat the oil in a pan on high heat and cook the scallops in batches on both sides for 20-30 seconds or until opaque.

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Cumin & Thyme Monkfish

serves 4

300g monkfish fillets 1 tsp fresh thyme leaves 1 tsp cumin, ground 1 tbs olive oil

Rub the thyme leaves and cumin onto the monkfish fillets. Place the monkfish on the grill for 3-4 minutes each side or until cooked.

Serve.

Seared Ginger Prawns

serves 4-6

500g prawns 4 tbs olive oil

3 cm piece of ginger, thinly sliced Pinch ground black pepper

Peel the prawns by first removing the head and legs. Peel of the shell then squeeze the tail of the prawn to remove it from the body. Pull the vein through the opening at the head of the prawn and discard.

Place a frying pan on medium-high heat with the olive oil and ginger, stir for 1 minute then add the prawns in batches for 5-6 minutes or until the prawns are cooked.

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Garlic Prawns

serves 4-6

500g prawns ¼ cup olive oil

8 garlic cloves, finely grated 2 spring onions, thinly sliced

Peel the prawns by first removing the head and legs. Peel of the shell then squeeze the tail of the prawn to remove it from the body. Pull the vein through the opening at the head of the prawn and discard.

Place a frying pan on medium-high heat with the olive oil and garlic, bring to bubbling point then add the prawns for 5-6 minutes or until the prawns are cooked.

Add the spring onions to serve.

Garlic & Basil Crab

serves 4

350g crab meat 1 tbs olive oil

2 garlic cloves, finely chopped

1 small handful of basil leaves, finely shredded

Heat the oil in a pan on medium heat and fry the garlic for 2-3 minutes or until softened.

Add the crabmeat and basil and stir until warmed through. Serve.

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Barbecue Lobster Skewers

serves 4-6

500g lobster meat, cut into bite sized pieces 4 tbs olive oil

Pinch ground sea salt (optional) Lime wedges (to serve)

(wooden skewers)

Thread the lobster pieces onto wooden skewers.

Combine the olive oil and salt in a small bowl. Brush the olive oil over the lobster skewers.

Place the lobster skewers on the grill for 2-3 minutes on all sides or until cooked.

Serve with lime wedges.

Pancetta Wrapped Scallops

serves 4-6

500g large scallops, roe removed 20 long thin slices of pancetta 3 tbs olive oil

Juice of ½ a lemon

Wrap one slice of pancetta around the edge of each scallops.

Heat the oil in a pan on high heat and cook the scallops, pancetta side down in batches on all sides until the pancetta is crisp. Then place the scollop face side down in the pan and cook until golden, being careful not to overcook.

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Pan-Fried White Fish Fillets With Prosciutto & Rosemary

serves 4

300g white fish fillets 3 tbs olive oil

8 slices prosciutto 1 tbs rosemary leaves

Heat the oil in a pan on medium heat. Fry the fish fillets, prosciutto and rosemary leaves in the pan for 5-6 minutes each side or until cooked.

Serve.

Mini-Salmon Quiches

serves 4 1 salmon steak 6 eggs 1 bunch dill

1 lemon (zest and 1 tbs of juice)

Place the salmon steak on the grill for 2-4 minutes each side or until almost cooked through. Leave to cool slightly then flake into pieces using a fork.

In a bowl, beat the eggs, chopped dill, lemon zest and lemon juice. Gently stir in the flaked salmon.

Pour the mixture into 6 non stick muffin tin. Bake for approximately 20 minutes until the mixture has set.

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Dukkah Crusted Salmon

serves 4

4 x 200g salmon fillets (skin removed) ¼ cup dukkah

4 tbs olive oil

Gently press the dukka onto one side of each salmon fillet.

Heat the oil in a pan on medium heat and cook the salmon fillets for 2-4 minutes each side or until cooked to your liking.

Serve.

Pan-Fried Garlic & Lemon Gurnard

serves 2

4 x 200g gurnard fillets. 4 tbs olive oil

1 preserved lemon, sliced 4 garlic cloves, finely sliced

Combine 2 tablespoons of olive oil, preserved lemon and garlic in a small bowl to create the marinade. Rub the marinade onto the gurnard fillets.

Heat the remaining 2 tablespoons of oil in a pan on medium heat and fry the fillets for 4-6 minutes or until cooked.

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Cajun Salmon

serves 2

4 x 200g salmon fillets, skin on 4 tbs olive oil

2 tbs cajun seasoning

Rub the cajun seasoning onto all sides of each salmon fillet.

Heat the oil in a pan on medium heat and cook the salmon fillets for 4-5 minutes skin-side down or until the skin is crisp. Turn over and cook for a further 1-2 minutes or until cooked to your liking.

Serve.

Honey Lime Smoked Trout

serves 4

500g smoked trout 1 tsp sesame oil 1 tbs lime juice 1 tsp honey

Combine the sesame oil, lime juice and honey in a small bowl.

Place the smoked trout on a plate and drizzle with the honey lime dressing.

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Fried Eggs with Mixed Herbs

serves 2

4 eggs

1 tbs olive oil

Handful of mixed chopped herbs (such as parsley, chives, thyme and rosemary), finely chopped

Heat the oil in a pan on medium heat and add the eggs. Sprinkle the herbs and black pepper evenly over the eggs.

Cover the pan with a lid for 1-2 minutes until the egg whites have set. Serve.

Sautéed Mushrooms with Scrambled Eggs

serves 4

2 tsp olive oil

300g mixed mushrooms (such as button, shiitake, cremini), thinly sliced

Pinch ground black pepper 6 eggs

Place the olive oil in a frying pan on medium heat and fry the mushrooms until golden brown. Season with salt and pepper if desired. Whisk the eggs together lightly in a bowl then pour into the frying pan, stir constantly until cooked.

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Pan-Fried Caraway & Capsicum with Eggs

serves 2

2 capsicums (1 red & 1 green), thinly sliced ½ tsp smoked paprika

½ tsp caraway seeds 4 eggs

Heat a pan on medium heat and add the capsicum slices, paprika and caraway seeds. Stir for 3-4 minutes until warmed. Remove from the pan and place to the side.

Return the pan to the heat, add the eggs and cook to your liking. Place the capsicum on a plate and top with the fried eggs to serve.

Yellow Squash with Boiled Eggs

serves 2

2 tbs olive oil

4 yellow squash, thinly sliced 2 tsp fresh thyme leaves 4 eggs

Heat the oil in a pan on medium-low heat and add the yellow squash and thyme. Cover and cook for 20-30 minutes or until tender and cooked. Stir occasionally to prevent burning.

Boil the eggs for 6 minutes. Cool then peel and cut in half. Place the yellow squash on a plate with the eggs on the side.

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Broccoli Rabe with Yellow Peppers & Poached Eggs

serves 2

200g broccoli rabe, tough stem ends removed, chopped 1 yellow capsicum, seeds removed, diced

2 tbs olive oil 4 eggs

Place the broccoli rabe in a covered pan with water on medium-high heat and boil for 2-3 minutes or until tender. Drain and cool slightly. Heat the oil in a pan on medium heat and cook the capsicum pieces for 2-3 minutes or until slightly tender. Add the broccoli rabe and combine.

Break an egg into a cup. Lightly grease one side of a piece of cling film with olive oil. Place greased side of cling film over the cup and gently turn the cup over so the egg slips onto the cling film. Wrap the egg in the cling film until it resembles a little bag then twist the cling film to close the egg in tightly. Repeat with the remaining egg then place the wrapped eggs in boiling water for 3-4 minutes to poach.

Serve the broccoli rabe and capsicum on a plate with the poached eggs.

Mushroom and Leek Omelette

serves 4

1 medium leek, cut into 2inch pieces 1 tbs olive oil

150g button mushrooms, quartered 6 eggs

In a pan on medium heat fry the leek in the oil for 5 minutes, or until the leek has softened.

In a bowl whisk together the eggs and thyme.

Line an ovenproof dish with baking paper. In the ovenproof dish, place the leek and mushrooms in the dish and press down firmly, then pour over the beaten eggs.

Place the dish in the oven and bake for 15-20 minutes or until the eggs are set.

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Zucchini & Thyme Omelette

serves 4

2 small-medium zucchini, chopped 1 onion, diced

1 tsp fresh thyme leaves 6 eggs

Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit. In a bowl whisk together the eggs and thyme.

Line an ovenproof dish with baking paper. In the ovenproof dish, place the chopped zucchini and press down firmly then pour over the beaten eggs.

Place the dish in the oven and bake for 15-20 minutes or until the eggs are set.

Cool slightly before serving.

Sautéed Swiss Chard with Scrambled Eggs

serves 2

300g red swiss chard, ends trimmed, chopped 1 tbs olive oil

4 eggs

In a pan on medium heat fry the swiss chard in the oil for 4-5 minutes, or until the swiss chard has wilted.

Whisk the eggs together lightly in a bowl then pour into the frying pan, stir constantly until cooked.

Serve the scrambled eggs with a side of swiss chard and pepper to season.

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Green Beans with Tomatoes and Poached Eggs

serves 2

300g green beans, top and tailed 400g can diced tomatoes

1 tsp fresh oregano, finely chopped 4 eggs

Place the tomatoes and oregano in a large pan on medium heat, bring to simmering point then add the green beans. Cover and cook for 30-35 minutes or until the beans are tender.

Break an egg into a cup. Lightly grease one side of a piece of cling film with olive oil. Place greased side of cling film over the cup and gently turn the cup over so the egg slips onto the cling film. Wrap the egg in the cling film until it resembles a little bag then twist the cling film to close the egg in tightly. Repeat with the remaining eggs then place the wrapped eggs in boiling water for 3-4 minutes to poach.

Place the green beans and tomato on a plate and serve with the poached eggs.

Duck Egg with Asparagus & Basil

serves 2

2 duck eggs

300g asparagus, ends removed 2 tbs olive oil

¼ cup basil leaves

Boil the duck eggs for 6 minutes. Cool in cold water the peel and roughly chop.

Place the asparagus in a covered pan with water on medium-high heat and steam for 3-4 minutes or until tender. Drain and place in a bowl with the olive oil and basil leaved. Combine well.

Place the asparagus and basil on a plate and top with chopped duck egg.

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Grilled Asparagus with Walnuts & Quail Eggs

serves 2

4 quail eggs

350g asparagus, ends removed 2 tbs walnut oil

¼ cup walnuts, roughly chopped

Place the asparagus on the grill for 5-7 minutes, turning to cook on all sides or until tender. Place in a bowl along with the walnut oil and walnuts and combine well.

Boil the quail eggs for 3 minutes. Cool then peel.

Serve the boiled quail eggs with a side of asparagus and walnuts.

Tomato & Avocado Omelette

serves 1

2 eggs 1 tbs olive oil

1 tomato, finely diced ½ avocado, sliced

Beat the eggs in a bowl.

Heat the oil in a pan on medium-low heat and add the egg mixture to the pan, moving the pan in a swirling motion to make a thin omelette. Cook for 2-3 minutes until the eggs are to your liking. Remove from the pan.

Place the diced tomatoes and avocado slices on one edge of the omelette then roll up to enclose the filling to serve.