Ham and Egg Mayo Lettuce Wrap
This recipe is from Pete Evans' Facebook page and is from his new cookbook "Family Food". I just love the look of these - no wrap at all, just lettuce and a delicious filling! I will be making these.
2 large cos lettuce leaves
2 hard boiled eggs, chopped
2 tablespoons mayonnaise – home made
1 cucumber, sliced
1 carrot, peeled and grated
1 large beetroot, peeled and grated - Wear gloves!
Mix the eggs and mayonnaise together until well combined; season with salt and pepper to tastes. Lay 2 sheets of sandwich paper onto a working bench or board and place the lettuce leaves of both sheets. Equally top the lettuces leaves with ham, carrots, beetroot, egg mayo, then roll, wrap tightly and cut in half.
If your kids love curried eggs, simply mix through 1 teaspoon curry powder to the eggs and mayo.
Tortillas
Makes 6 small or 4 large
1/2 cup coconut flour
2 Tablespoon psyllium husk powder
1/4 tsp sea salt
1/4 cup butter OR coconut oil, softened
1 cup boiling veggie broth OR water (broth adds flavor)
OPTIONAL FLAVOR ADDITIONS:
1/4 tsp garlic powder
1/2 tsp Mexican spices
Method
In a medium sized bowl,
stir together the coconut flour, psyllium husks, salt and spices. Add
the butter or coconut oil. Stir continuously as you add the boiling hot broth or
water, it will melt the butter or oil. Combine until very smooth.
Place
approximately 1/6th of the dough (or 1/4 if making larger size) onto a piece of greased parchment paper, and cover with more paper.
Using a rolling pin, roll the dough out in a circle shape (I used a plate 7.5" wide or 19 cm) with even
thickness throughout. Make sure they are VERY THIN. Take off the top piece of paper and place a plate over the rolled out dough and cut a circle.
Heat a non-stick frying pan to medium heat. Once hot, place an unbaked tortilla on the pan and cook until very light brown, then flip and bake through - don't brown or crisp too much. They should stay flexible.
Continue (using same paper) to make approximately 5 more. If making a double batch I use two pans on the stovetop to speed up the cooking time.
Use for quesadillas! Yum! Makes 6 wraps. These also freeze well so make a double batch and store for easy dinners!
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| Cut around a plate to get a nice round shape |
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| Cut out ready for putting in the pan |
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| My finished stack of tortillas - ready for eating or freezing |
Frittata
This recipe is a great way to use up left over vegetables. You can use roast vegetables, cooked cabbage, broccoli, carrot, peas, beans... anything!! Please note that all measurements here are approximate because it depends on the size of your frypan and the amount of leftovers.
Please Note: You must use a frypan that can be put into the oven (no plastic handle) !! If you don't have a frypan you can put into your oven you could transfer the mixture (after sautéing into a pie dish or individual muffin trays (silicon is best to stop sticking).
1 small onion chopped (or half a large onion)
2 rashers of chopped bacon or ham (optional)
1-2 cups approx of left over vegetables
1 tablespoon butter
4 eggs
1/4 cup of cream (approx)
Salt and pepper
1/4 - 1/2 teaspoon of curry powder (optional)
1/2 cup grated cheddar cheese
Method:
Sauté the onion in the butter, add the bacon and cook a little longer then add the curry powder (if using it). Make sure to use a pan that can go into the oven - no plastic handle!!
Add the vegetables and heat through.
Pour over the eggs previously beaten with half the cheese, cream and seasoning.
Cook through a little on the stove top, top with remaining cheese and then put into a moderate oven until the top is puffed and brown. You can either use fan bake for this for approx 8 minutes or grill. Whatever works for you and your oven.
This recipe is a great way to use up left over vegetables. You can use roast vegetables, cooked cabbage, broccoli, carrot, peas, beans... anything!! Please note that all measurements here are approximate because it depends on the size of your frypan and the amount of leftovers.
Please Note: You must use a frypan that can be put into the oven (no plastic handle) !! If you don't have a frypan you can put into your oven you could transfer the mixture (after sautéing into a pie dish or individual muffin trays (silicon is best to stop sticking).
1 small onion chopped (or half a large onion)
2 rashers of chopped bacon or ham (optional)
1-2 cups approx of left over vegetables
1 tablespoon butter
4 eggs
1/4 cup of cream (approx)
Salt and pepper
1/4 - 1/2 teaspoon of curry powder (optional)
1/2 cup grated cheddar cheese
Method:
Sauté the onion in the butter, add the bacon and cook a little longer then add the curry powder (if using it). Make sure to use a pan that can go into the oven - no plastic handle!!
Add the vegetables and heat through.
Pour over the eggs previously beaten with half the cheese, cream and seasoning.
Cook through a little on the stove top, top with remaining cheese and then put into a moderate oven until the top is puffed and brown. You can either use fan bake for this for approx 8 minutes or grill. Whatever works for you and your oven.
Zucchini and Kumara Fritters
1 zucchini (courgette) grated
1 very small kumara (sweet potato) grated
half an onion finely chopped
1/4 capsicum finely chopped
1/2 cup of grated cheese (optional for dairy free)
1/2 cup of cold chicken (or you could use cooked bacon or any leftover meat)
1/2 tspn of mild curry powder (or leave out if you don't want this)
salt and pepper to season
2 eggs
Squeeze the moisture out of the grated zucchini and then mix all the ingredients together.
In a fry pan melt butter or coconut oil or olive oil (I used a combination of all three).
Drop in spoonfuls and cook on each side until done - turn down heat and allow the kumara etc to cook through.
Drain on paper towel and serve with chutney and a side salad or whatever you fancy. These would be great to reheat for lunch at work too.
1 very small kumara (sweet potato) grated
half an onion finely chopped
1/4 capsicum finely chopped
1/2 cup of grated cheese (optional for dairy free)
1/2 cup of cold chicken (or you could use cooked bacon or any leftover meat)
1/2 tspn of mild curry powder (or leave out if you don't want this)
salt and pepper to season
2 eggs
Squeeze the moisture out of the grated zucchini and then mix all the ingredients together.
In a fry pan melt butter or coconut oil or olive oil (I used a combination of all three).
Drop in spoonfuls and cook on each side until done - turn down heat and allow the kumara etc to cook through.
Drain on paper towel and serve with chutney and a side salad or whatever you fancy. These would be great to reheat for lunch at work too.
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| The mixture just before frying |
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| In the pan getting happy and crispy!! |
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| Ready to eat - delicious :) |
Cheese Muffins
To make 6 muffins:
4 large eggs
1/4 cup light olive oil or butter
1/4 cup coconut flour
1/4 cup almond meal/flour
1 teaspoon baking powder
3/4 cup of grated cheddar cheese
Salt and freshly ground black pepper
Chopped and cooked bacon, onion, capsicum, mushroom etc. Whatever you fancy!
Preheat oven to 180C (350F) - I used fanbake to get them nice and golden.
Put the eggs, oil and a dash of salt into a medium sized bowl and whisk it all until blended.
Add the coconut flour and almond meal and baking powder and mix until the batter is smooth.
Lastly, add the cheese, optional ingredients and some freshly ground pepper and stir together.
Bake in greased muffin trays (I use silicon non-stick trays) for approx 20 minutes until firm to the touch and golden brown.
You can also leave out the extra ingredients (bacon etc) and just have
plain cheese muffins, these are delicious also. You can also make a
lovely cheese loaf if you increase the ingredients - perhaps double the
recipe for a normal loaf tin.
Egg and Bacon Pies
Recipe from Donna Hay
Recipe from Donna Hay
I
made mine in silicon muffin trays - the big texas muffin size (8 cm
diameter). I found this recipe made exactly six. I added chopped
spring onion and I think you could add just about anything else you
fancy!! The last time I made them I used greek yoghurt instead of sour
cream - worked fine. I've also added cream cheese and ordinary cream.
Ingredients
- 6 rashers thinly sliced bacon, rind removed
- 6 eggs
- 1 cup (240g) crème fraîche or sour cream
- 2 tablespoons flat-leaf parsley leaves
Method
- Preheat oven to 180°C (350°F).
- Grease 4 x 12cm round pie tins and line each with 1½ rashers of bacon.
- In a medium bowl, whisk together the eggs, crème fraîche and parsley.
- Pour the egg mixture into the tins and bake for 25 minutes or until the bacon is crisp and the egg filling is just set.
Salmon Spinach Roulade
These are a delicious alternative for finger food for a party or snack.
4 eggs separated
Pinch of salt
150g frozen spinach
1 tsp flour (optional, I don't put this in)
To make the roulade beat the egg whites with a pinch of salt until soft peaks form.
Cook frozen spinach and drain out as much liquid as possible, then whizz up with the yolks and flour with a stick blender.
Fold these into the whites, taking care not to lose too much air.
Put into a sponge roll tin lined with non-stick baking paper. Bake at 180 C for about 15 mins.
When cool spread with cream cheese, salmon, and squeeze lemon juice over the salmon and season. Then roll up from the long end into a roll and cut into pinwheel sizes.
4 eggs separated
Pinch of salt
150g frozen spinach
1 tsp flour (optional, I don't put this in)
To make the roulade beat the egg whites with a pinch of salt until soft peaks form.
Cook frozen spinach and drain out as much liquid as possible, then whizz up with the yolks and flour with a stick blender.
Fold these into the whites, taking care not to lose too much air.
Put into a sponge roll tin lined with non-stick baking paper. Bake at 180 C for about 15 mins.
When cool spread with cream cheese, salmon, and squeeze lemon juice over the salmon and season. Then roll up from the long end into a roll and cut into pinwheel sizes.
Flax Wrap/LSA Wrap
This is a quick and handy recipe for a basic wrap to use for lunches or your sandwich press. Makes 1 unit.
Ingredients
- 1 egg
- 2 1/2T LSA (ground linseed sunflower & almonds)
- 1T olive oil or melted butter
- 1T water
- 1/2t baking powder
- Salt & pepper
Method
- Mix all ingredients well.
- Pour onto oiled flat rectangular or square dish (the recessed area of a dinner plate is ideal).
- Microwave on high for 3 mins or until completely set in middle and remove from dish as soon as possible.
- Use as a flat bread wrap as desired.
Notes
- It takes 3 mins in MY microwave but others only take 2 mins so test for yourself and note the time down.
- Swap out the LSA for ground flaxseed / linseed or try golden flaxseed. LSA gives the mildest taste however.
- You can cook this in a non stick pan as well like a pancake.
