Ratatouille with Eggs

Eggplant - aubergine - eggplant - aubergine.....

 

What ever you call this sexy purple little number it's definitely a winner.  Eggplant, I have since found out is actually a fruit.  It's a species of nightshade grown specifically for it's edible fruit which is widely used in cooking, most famously as one of the key ingredients in Moussaka and Ratatouille. Eggplant is low in fat, protein, and carbohydrates but sadly it contains relatively low amounts of most important vitamins and minerals.

 

The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Eggplant, due to its texture and bulk, can be used as a meat substitute suitable for vegan/vegetarian recipes. The fruit flesh is smooth, as in the related tomato (hahaha another fruit) and the skin is edible.  From chutneys, curries, baked dishes or even meat filled eggplants are such a versatile ingredient used in the cuisine of many countries.

But for a vitamin packed brunch (breakfast) we had this veggie and "fruit" medley - definitely the perfect start to Sunday morning.  Eggplant, mushrooms, zucchini, onions and herbs enveloped in tomato sauce served with eggs and turkish bread.... mmmmmmmmm!!!

Minus the eggs (and toast) this Ratatouille is the perfect side dish for barbecue meats etc..... just saying!!

Ratatouille with Eggs

(Recipe adapted from WW Double Up Dinners Cookbook)

 

Serves: 6

ProPoints per serve: 6

 

2 tablespoons olive oil

2 brown onion, finely chopped

2 cloves garlic, crushed

2 fresh or dried bay leaf

6 fresh thyme sprigs, with extra to serve

2 medium eggplant, cut into 3cm cubes

500grams zucchinis, sliced in half lengthways and thickly sliced

2 red capsicums, cut into 3cm cubes

200 grams button mushroom, sliced

2 x 400grams can diced tomatoes

1 tablespoon dried oregano

1 - 2 teaspoons dried chilli flakes

12 eggs

Heat oil in a large saucepan over medium-hight heat.

 

Cook onion, garlie, bay leaves and thyme sprigs, stirring occasionally, for 10 minutes.

 

Add eggplant, zucchini, capsicums, mushrooms, tomatoes, oregano and chilli flakes.  Bring to the boil.  Reduce heat and simmer, covered, for 1 hour or until vegetables are tender and mixture thickens.  Discard bay leaves and thyme stalks.

 

Heat a non stick frying pan over high heat.  Fry eggs to your liking.  Top ratatoille with eggs and extra thyme. 

 

Serve with toasted bread of your choice, if desired.

(Click here for a printable version of this recipe)

 

Giant Vegetable Rosti with Cheese, Spinach and Poached Eggs

Sunday's are so busy during the football season and we rarely get the day to ourselves so when the season is over we try to make the most out of our Sunday.

This morning, after a small sleep in, I decided that a yummy brunch was now on the menu.  The weather is warming up and it was perfect this morning to sit outside and enjoy some precious time together.  Saying this I did not want the usual big breakfast (you know bacon, eggs, beans, toast, etc.)

I had seen this recipe for a 'Giant Potato Rosti' several times and had always thought that it would be a winner with us foodies.  I added some thyme to the potato and carrot mix plus used tasty cheese instead of the feta.  And it was yummo!!!

Not that easy with all the different steps involved but worth the effort.  A crispy rosti topped with cheese, fresh spinach and a runny egg... perfect for a mid morning brunch.

Giant Vegetable Rosti with Cheese, Spinach and Poached Eggs

(recipe adapted from Jamie Oliver)

 

Serves: 6

ProPoints per Serve: 7 

1200 grams potatoes

6 large carrots

sea salt

2 tablespoons extra virgin olive oil

freshly ground black pepper

2 tablespoons fresh thyme leaves

cooking spray

1/2 cup grated tasty cheese

100g baby spinach

6 large eggs

Preheat the oven to 180 degress Celsius.

Peel the potatoes and carrots, then grate them coarsely. Add a good pinch of salt, toss and scrunch it all together, then leave for 5 minutes.

Put olive oil into a large bowl and add a good pinch of pepper and thyme leaves.

Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl. Toss in the oil and pepper until well mixed, Spray a large baking tray with cooking spray and then evenly scatter the potato mixture in tray. Roast for around 35 minutes, or until golden on top and super-crispy around the edges.

Meanwhile, boil a large saucepan with water to cook your poached eggs.  Just before your rosti is ready, with the water gently simmering, crack in the eggs, poach to your liking, then carefully remove with a slotted spoon.  Or cook your poached eggs using your usual method.

Remove rosti from the oven sprinkle with grated cheese.  Top with baby spinach and poached eggs.  Add a side serve of Weight Watchers Bacon for 1 ProPoint per 2 slices.

(Click here for a printable version of this recipe)

Bacon Mushroom and Tomato Medley

As with every year by the time the football season is over we are over egg and bacon for breakfast on a Sunday.  Today is the first Sunday since April we have our Sunday's back.  Don't get me wrong we love junior football but it takes the whole day with games, helping out and presentations on a Sunday evening.  It's for a good cause though - the kids.

This morning I decided to use a punnet of mixed tomatoes along with some mushrooms and bacon to create a lighter yet filling brunch.  Such a mixture of vegetables, some herbs, a little bacon all served on a toasted slice of Pane di Case - YUM!!

To be perfectly honest this would make a lovely pasta topping or as a side dish with a meat.

Bacon Mushroom and Tomato Medley

 

Serves: 4

ProPoints per serve: 1

 

cooking spray

1 red onion, diced

125 gram packet Weight Watchers Bacon, thickly sliced

200 grams buttom mushrooms, quartered

1/2 bunch fresh thyme sprigs, leaves removed

400 gram punnet Mixed Baby Tomatoes

freshly ground black pepper

fresh basil leaves to serve

Heat a large frying pan over high heat, spray with cooking spray.  Add onion and bacon cook, stirring, for 2 - 3 minutes or until onion has softened.  Add mushrooms, stirring, for a further 5 minutes.

Add thyme and tomatoes, season with freshly ground black pepper to taste.  Reduce heat to low, cover and simmer for a further 5 - 8 minutes or until tomatoes have softened.

Serve sprinkled with fresh basil.

(Click here for a printable version of this recipe)

Boston Baked Beans with Sausages

We recently spent some time camping with good friends of ours at Blue Pools, Briagolong State Forest.

While we were away though I did manage to capture some camp cooking.  I have to say cooking on on open fire in the middle of the bush is sometimes a challenge. The hardest thing was controlling the heat of the fire.. lol!!  So there was some improvising done.  Cooking on a stove top would have been a lot easier but probably not as much fun.

Saying this, cooking Boston Baked Beans with Sausages was interesting - but producing such a comforting meal made it all worthwhile.  I know the kids will want this again for breakfast when we return to civilisation.

Boston Baked Beans with Sausages

Serves: 8

ProPoints per serve: 5

cooking spray

600 grams extra lean beef chipolata sausages

2 brown onions, finely chopped

1 garlic clove, crushed

1 red capsicum, diced

1 tablespoon sweet paprika

1 tablespoon dried oregano

2 x 400 gram tins baked beans

2 x 400 gram tins diced tomatoes

salt

freshly ground black pepper

Spray a camp oven or heavy based saucepan with cooking spray.  Add sausages, onions and garlic and cook over a hot part of the fire (or high heat) until sausages are sealed and onions start to soften.  Add capsicum, paprika and oregano and cook for a further 2 minutes.

Stir in the beans and tomatoes.  Move to a cooler part of fire (or lower heat) and simmer for 10 minutes, stirring occasionally.  Season with salt and freshly ground black pepper.

Serve with toast if desired.

(click here for a printable version of this recipe)

Spiced Beans with Eggs

Today I really wanted something totally different for breakfast and considering the time was approaching brunch, I knew I needed to eat something that would satisfy me for both breakfast and lunch. I did however fancy eggs but wasn't excited by egg and bacon, nor by poached or scrambled eggs although I did entertain the idea of an omelette for a minute or so.

I remembered a recipe that I had read somewhere, although I don't recall precisely where. The more I thought about it I knew that I had read many versions of this recipe it had just never appealed to me to cook it previously. It was eggs that were poached in a tomato bean style casserole base - a one pot wonder. Thinking more about this dish I decided to recreate it based on not only what I remembered but what flavours I fancied.

The result was very enjoyable and must admit filling. We all enjoyed this different style of dish even mam. The tomato bean style casserole I filled with vegetables had a hint of spice and actually complimented the softly poaced eggs.

A fine way to start the day, in my books anyway.

Spiced Beans with Eggs
Serves: 6
ProPoints per serve: 7
2 teaspoons olive oil
1 brown onion, finely diced
1/2 red capsicum, finely diced
1/2 green capsicum, finely diced
100 grams button mushrooms, quartered
1 1/2 teaspoons paprika
1/2 teaspoon crushed garlic
440 gram tin diced tomatoes in juice
440 gram tin baked beans
1 teaspoon dried oregano
salt
freshly ground black pepper
6 eggs
6 slice wholegrain/multigrain bread
1 spring onion, green section only, finely sliced

Heat oil in a large frying pan over medium heat. Add the onions and capsicum, cook stirring for 3 - 4 minutes or until softened slightly. Add mushrooms and cook for a further 2 minutes. Mix through the paprika and garlic.

Add the tinned tomatoes and baked beans and cook for 5 minutes or until slightly thickened, stirring occasionally. Add oregano and season to taste with salt and freshly ground black pepper.

Using a large spoon make a well in the bean mixture and crack in one egg. Continue with remaining eggs. Cover and cook for 4 - 6 minutes or until eggs are cooked to your liking.

Meanwhile toast the bread.

When eggs are cooked, remove from heat and sprinkle with spring onion. Serve immediately with toast.


(click here for printable version of recipe)

Classic B.L.T (Bacon, Lettuce and Tomato) Sandwich

After a huge party night last night celebrating two of our friends 40th birthdays this morning called for something fresh, clean and tasty. While others had bacon and egg sandwiches I fancied a classic BLT especially as we had made the effort to go to the bakery and buy fresh bread.

This is such an easy sandwich to make and I am sure everyone has made one or at least eaten one... I thoroughly enjoyed mine this morning.

Classic B.L.T (Bacon, Lettuce & Tomato) Sandwich

Serves: 1

Points per serve: 5

3 rashers 97% fat free Short Cut Bacon

cooking spray

2 slices bread

1 tomato, sliced

2 lettuce leaves, roughly chopped

1 tablespoon reduced fat mayonnaise

salt

freshly ground pepper

Spray a non stick frying pan with cooking spray and cook bacon until slightly crispy (or to your liking).

On one slice of bread place bacon and top with sliced tomato.

Season with salt and pepper.

Drizzle with mayonnaise. Top with lettuce and place the second slice of bread on top to complete sandwich.

(click here for a printable version of this recipe)

Ham Cheese and Tomato Omelette

Both Alex and I are sick today, she has a sinus infection and well as for me an accumulation of things relating to high blood pressure and high blood sugars combined with just feeling under the weather. Both of us went to see the doctor after dropping Oliver off at school so needless to say there was no breakfasts for either of us before we left.

I decided to make myself a nice healthy lunch, especially after the spray I got from my doctor about my blood pressure, sugar levels and then of course it all came down to my diet (or lack there of!). Like I was saying a healthy lunch (or I will say brunch) was on the menu, so we came straight home and I decided an omelette would fit the bill covering both breakfast and lunch, being low fat and of course yummy.

Of course you could share this omelette with someone and half the points but I was hungry and it has fit in nicely with my daily total.

Ham Cheese and Tomato Omelette

Serves: 1

Points per serve: 7

2 eggs

2 tablespoons skim milk

salt

freshly ground black pepper

cooking spray

50 grams lean ham, roughly chopped

1 tomato, diced

2 tablespoon freshly chopped parsley

30 grams grated reduced fat tasty cheese

Preheat grill.

In a small bowl or jug beat the eggs and milk together. Season lightly with salt and pepper.

Spray a small frying pan with cooking spray, add ham and tomatoes and cook for 2 - 3 minutes or until ham is slightly browned. Sprinkle with parsley. Pour in eggs ensuring to cover the base of the pan. Cook over a medium for a further 2 minutes or until eggs are starting to set.

Sprinkle with grated cheese and place under grill until melted and golden.

(click here for a printable version of this recipe)