Indian Spiced scrambled eggs with curry leaves is a wonderful way to add fresh flavour and variety to a breakfast classic. I love to serve mine with roti, naan or paratha, and grilled tomato.
2-3 tsp ghee or butter
¼ tsp mustard seeds, brown or yellow
¼ tsp ground ginger
½ tsp turmeric
6 or 7 curry leaves
Salt and pepper
Toast, roti, naan or paratha to serve
Whisk eggs in a bowl or jug together with a small splash of water (or cream if you're feeling decadent).
Heat a frypan over medium-low heat, add ghee or butter. Add all the spices and stir for 30 seconds or so before pouring the whisked eggs in.
Turn heat to low. Low and slow is the secret to creamy scrambled eggs. Don't scramble the eggs so much as keep them moving with your spatula or wooden spoon. The aim is to keep gently lifting the egg mixture off the bottom of the pan. They need to cook slowly and gradually, over a few minutes. When they are almost cooked, spoon the scrambled eggs onto your serving plates; they will continue to cook for a minute after leaving the pan, and if you leave them in the pan until they are perfectly cooked, they'll be overcooked by the time you sit down to enjoy them.
Serve with your choice of bread or toast, plus any sides you fancy.
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Paneer goes beautifully with these eggs. Crumble them over the eggs as they are cooking.
Leftover potato is an utterly perfect accompaniment to Indian spiced eggs.
Cut cooked potato into small cubes and fry over a high heat, adding a few mustard seeds if you like. Delicious!
Chopped shallot is another yummy garnish, as is coriander. Green chilli is a delicious garnish if you want things spicy. You can also try eggplant or lime pickle to really ramp up the flavour.
This simple mix & bake loaf is a handy recipe to have on hand. Think of it as banana bread's fruitier cousin! It's perfect for breakfast, supper, lunch box snacks, or morning and afternoon tea. In winter it's the perfect companion to a hot cuppa. As the weather gets warmer, I love it with a glass of iced Ginger Glow tea!
1 cup chopped dried pears
1 cup chopped dried figs
1/3 cup butter, room temperature
1 ½ teaspoons bicarb soda
1 cup boiling water
½ cup rapadura or brown sugar
½ cup chopped walnuts
¾ cup all-purpose flour
¾ cup whole wheat flour
½ teaspoon baking powder
Preheat the oven to 180c/160c fan forced. Line a loaf pan with baking paper, or grease it lightly with butter.
In a mixing bowl combine the pears, figs, butter and bicarb soda. Add the boiling water, stir then let stand for 10 minutes.
Using a wooden spoon or spatula, beat the sugar, walnuts and eggs into the fruit mixture. Combine the all-purpose flour, whole wheat flour and baking powder; sift and stir into the fruit mixture just until blended. (Don't overstir). Pour batter into the prepared loaf pan.
Bake in a preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to completely cool.
Serve sliced, either as is or with butter.
Wrapped well, it will keep in the fridge for up to 2 weeks, or in the freezer for 3 months. Make sure to preslice it if you are freezing.
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