Breakfast: The Open Sandwhich

Mornings are not really my favourite time of the day.

The only reason I look forward to mornings, sometimes, is breakfast.

It takes me a good hour or so before am fully awake. Now this means by the time I have to make breakfast am either still half awake or in the process thereof.

I often have to come up with ways to deliver healthy, uncomplicated and quick meals at breakfast.

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As a journalist, my job revolves around deadlines. I always work out my schedule to allow me to meet sources and contacts earlier in the day and leave the writing for the afternoon which is when I flow better. Could also be something in the pressure? Maybe.

LOL even my blog posts go up just before midnight.

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I made these Baked Oat bars for a food tasting and have never looked back. I serve them with jam. Yum!! Pardon the bad quality pic.

I was on a tight schedule for the past four weekends. With back-to-back events to cater for and a Sunday School outing I hardly had time to can make big meals for the men in my house.

Despite these, I wanted to make sure my husband and two-year-old son were fed before I left home :-).

In comes the “open sandwich”.

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Made this a day or so after using Ciabatta bread with some added chakalaka to the toppings.

Born somewhere between the madness of menu creation and cooking, this allowed me to offer my family a warm hearty breakfast which was ready in under 10 minutes.

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For my serving, I simply added another slice of bread on top to make for easy eating while en-route to a food delivery.

For this recipe I only needed

  • Some free range eggs
  • Good quality bread [which I toasted]
  • Baked beans
  • Sausages
  • Hickory ham

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The recipe will follow soon in the My Everyday Kitchen section.

xoxo, D

 

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One-pot Wonders

Not sure about anybody else out there, but preparing supper just before grocery shopping can be a pain. This is usually some days before payday where fresh supplies in the pantry have either run out or almost wilted.

One could easily grab some pizza or fried chicken on the way home, yes. But I prefer to still cook supper for the family.

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I love Basmati rice and it’s one of the things I never run out of (most of the time). I love how it works so well with many dishes and adds a bit of pizzazz to any dish with its fragrance as well as light texture.

I used beef patties [home-made], yellow peppers, red onion, very little carrot and sun dried tomatoes. And I had some Boerewors in the freezer, so it also came to the party.

I seriously believe that had I put the ingredients together and threw in a bowl not many would want to eat it despite the aroma from all the spices inviting you.

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I had initially planned to make meatballs, but am glad I didn’t.

I’m comfortable making and learning from my own mistakes in my kitchen. It’s a great way to learn.

xoxo, MrsM.

 

My love for Salmon

I can’t really say I love seafood.

In fact, as far as seafood goes, I am very picky.

And of those that I do eat, I still prefer it to be home cooked, by myself. LOL, weird right. I know.

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When eating out, I hardly order seafood because at times the stuff is not cooked to my taste anyway.

I feel like am expected to eat it because the chef believes it is how it must be enjoyed.

At times I just want to have stuffed calamari with without worrying about all the fancy shandis that are supposed to come with it. At times I just want to eat my fish the way I want, maybe with a cucumber and mango salsa and no lemon butter sauce.

Take Salmon for example.  My all-time favourite [fish].

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I can have salmon grilled, steamed and baked, anytime of the day.

I love to cook food that looks great and tastes delicious. So I make up my own rules and cooking methods that work for me.

I baked this salmon in foil seasoned with some black pepper and chili beef flavoured Aromat.

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I served my fish with Parmesan cheese and cream potatoes, mashed and slightly pan-fried it with a fresh salad. Also made a stock reduction to go with accompany such.

As always, I do hope the post inspires you not shy away from exploring with your dishes.

It is after all, your kitchen..

xoxo, D

Meal planning

I love planning and managing events. I successfully planned a few weddings in the last five years including my own.

I am no different when it comes to food. I plan every meal that comes out of my kitchen. By Monday morning I already know what will be for supper on Thursday.

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My home made pie with fresh salad.

It’s a habit I inherited from my mother.

In the days leading up to my wedding anniversary I served food that is light and filling at the same time. The intention was to eat myself stupid on the actual day which didn’t happen – After a piece of steak and veggies I just could not carry on.

One of those meals was a (deconstructed) sausage pie.

No, I didn’t make my own pastry. I took a shortcut.

There is always a Fresh salad on my plate. I don’t always eat it, but it always makes its way way onto my plates. After all, salad does make for pretty presentation and that’s what I like, a great-looking plate.

Lettuce is my least favourite thing so I keep coming up with ways to make salad without it and I think I have succeeded.

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Some carrot, red onion, fresh parsley are just some of the ingredients that gave me this fresh salad.

My 18-year-old little sister has beef with one thing when it comes to my cooking, the dishing up.

She says I take too long. In fact, she refuses to wait for me to make the plate look pretty. She just wants her food on the plate. No “styling or stacking”, which according to her, is what I do. No truth in that by the way. Well, at least I don’t think so.

Hope this inspires you to try out something new in your kitchen tonight, or tomorrow.

xoxo, D