Are you in no mood to cook anything but still want to eat something delicious and nourishing especially after a rigorous workout that has sapped your will to cook? Are you in a mood for a hefty crunchy salad that oomphs it up with a dressing so deliriously flavourful with a kiss of the piquant that is just as easy to carry in your lunchbox and eat while sitting at your work desk?
If you are nodding your head to al these questions then look no further because I have a salad which is just the right mood. High protein, low fat and full of colourful veg that is the fiber you need.
This is my easy boiled potato and egg salad with a spicy dressing which has no step by step pictures because it is really is that easy.
Ingredients
Eggs: 2 hard boiled
Potatoes: 1-2 medium
Vegetables: carrots, capsicums or peppers of choice, onions.
Coriander: 1 small bunch chopped
Lemon juice: 1-2 tsp
Mayonnaise light : 1 tbsp
Grain Mustard: 2 tsp
Yogurt: 2 tbsps
Salt to taste
Pepper: 1/2 tsp
Paprika: 1/2 tsp
If you want it spicier add some extra red chilli powder or crushed red peppers.
Recipe instructions
Cube the boiled potatoes and slice the vegetables either into thin shreds or into bite sized pieces. The vegetables you use are up to you.
Boil the eggs and cube or slice them.
Make the dressing by mixing into a bowl the yogurt, mayonnaise, mustard, spices, salt and lemon juice. Mix well with a spoon. The dressing will be thick and deliciously coat all the ingredients of your salad.
In a large bowl tumble in the vegetables and eggs and drizzle over the dressing. Toss the salad to coat evenly.
This salad can be eaten immediately or packed into a lunch box for a delicious healthy meal.
When you get tired of your daily egg and bread breakfast and wish to twist it into a spectacular bronzed meal of cheesy topping, you make these babies; that in reality are nothing more than your daily fare of omelette and bread, all jeujed up into spicy fragments of burnished toasts. Not only do they take away from the mundanity of an everyday same ol’ breakfast but also kick it up a notch with flavours that feel just right for the most important meal of the day.
This gorgeous piece of yellow green slab that’s seductively prying your mouth open is in fact just an omelette, with a twist. Frittata just sounds so much more deliciously exotic..probably something about the way how the T’s roll out your tongue, or maybe how the layers of yellow egg mixed with cheese and veggies beckon you to dive in face first. There’s nothing about this dish that isn’t deserving a round of applause. The sunshine glint of eggs, the golden ooze of cheese and healthy chew of vegetables is what makes this frittata a breakfast must..and I didn’t even mention how easy it is to put this baby together.
I’m calling this a spinach frittata because I realized my refrigerator needed a quick bit of deforestation. I’d bought an obscene amount of spinach a day earlier and didn’t end up using them all in a recipe. I was left with pretty hefty bunch and decided to roll with it. But you can make this into an onion, mushroom, pepper or any imaginable frittata you fancy. The premises stay the same no matter what the ingredients..so here they are. Eggs, ham (optional), boiled potato, green onion, some milk, butter, spinach, cheese and salt and pepper (not pictured)
I wanted to give the pallid potato a bit of colour and more flavour by cooking it in some melted butter, just so that it gets bronzed. So, melt a knob of butter in a pan.
Dice or cube the potato in bite sized pieces, and when the butter begins to froth, tumble them in a single layer and let cook for 3-4 minutes over medium heat.
flip on the other side and repeat treatment until both sides are nicely blushing.
like so..and that’s the end of cooking.
crack the eggs and add in the milk
season with salt and pepper
add in the chopped green onions
and whisk
until it’s…umm..whisked.
now for the grand assembly. A layer of potatoes..
followed by a layer of ham that you tore into uneven shreds because you were too lazy to chop them into equal pieces. (keep this completely meatless by adding in some other vegetables of choice)
a healthy sprinkling of cheese of choice (I used cheddar)
and a quick bit of rainforest, also torn into uneven shards of leafy green mess. (why didn’t you cook the spinach first you ask? – well, because It’s breakfast time, and quick prep and brisk efficiency isn’t exactly one of our morning hallmarks..also it really won’t matter. I promise!)
and finally a rain of sunshine bliss in the form of perfectly whisked eggs.
and (drumroll), it’ll look like this. What? you’ll wonder..where are the perfectly whisked eggs? They’ve taken root under all that greenery..but have faith my darlings. bake at 190°C for 15-20 minutes
what? where? I know you’re still wondering.. but lemme give you a sneak peak.
Look how gracefully it has puffed up, minus the bloat. The spinach has elegantly shriveled into a thin carpet of green perfection giving just a hint of its existence. The Sunlit eggs have puffed to form a thick slab of such moulting tenderness that you’d be ever so willing to pop this hot piece into your salivating mouth, be it at the expense of burning your lovely tongue. Let it rest for a couple minutes before you dive in.
and then what do you do? You cut a generous portion, slather it with ketchup and balance it on a fiercely toasted bread. It’s breakfast!
Isn’t it just lovely?
Enjoy.
Into a blender put in 1 onion, 2-3 cloves of garlic, 1 green chilly, 1/2 inch of ginger and blend into a frenzy.
this is what you’ll get after blitzing it all together. A very nice and grainy paste.
heat 1 tbsp oil in a wok and pour the puree into it and let it cook. In the meantime lets get on with the rest of the ingredients
Here it is, the glorious, red tomato pulp.
In the meanwhile, we have the onion, garlic and ginger puree now cooked and ready for the grated tomato pulp to be added in.
The gravy is turning a brilliant red after adding in the tomato. I have let it all cook for 5 minutes and added in the salt and given it a good stir. Make sure that you have cooked it all through before you add in the spices.
1 tsp of dried coriander into the cooked tomato onion gravy..
1/4 tsp cinnamon for the brilliant aftertaste.. cinnamon has to be my favourite spice hands down!!!
Finally, 200 mls water to the whole paste.. this is what turns it all into a wonderful curry..
The last & final addition of eggs into the curry, after which just cover and simmer for another 5 minutes..Do keep checking it by tasting it for salt.. we all have different love for salt
Driedredchillies 