Almond and chia crepe filled with honey and coconut cream

Grain free/gluten free/dairy free if you use coconut oil to cook your crepe
Serves 1

Ingedients

¼ cup blanched almond flour

1 tbsp chia seeds

2 eggs

1 tsp vanilla extract

1 tbsp ayam coconut cream + 1-2 tbsp to fill your crepe with

1-2 tsp honey

Method

Whisk everything together except your extra coconut cream and honey

In a large pan melt some coconut oil, you can use butter if you want to.

Pour in your crepe mix and swirl your pan to coat. Cook 1-2 minutes then flip over and cook a further few seconds, should be golden brown and set. Place on your place and put spread your coconut cream and honey and roll up.

Coconut flour and chia pancakes

Makes 4 small pancakes- serves 1

Ingredients

2 eggs

1 tsp chia seeds

1 tbsp coconut flour

Method

Whisk altogether, should be a thick batter, if it is too thin add a little more flour, if it is too thick add a little milk or water. In a large pan heat a little butter then spoon the mix in and form 4 pancakes. Cook 1-2 minutes on each side until golden brown. Serve with honey, maple syrup, cream, butter, banana, berries etc…

Bacon and tomato omelet

Serves 1

 

The bacon can be chopped and cooked the night before, the tomato can diced and you can have the eggs already cracked, so all you need to do in the morning is heat the pan, and throw in all in, it is literally the 2 minute breakfast!
You can add baby spinach etc to this if you want

Ingredients

2 eggs + 1 tbsp water, whisk together
60g cooked bacon (or more!) you could use smoked salmon or ham
1/2-1 tomato diced, or cherry tomatoes
a sprinkle of grated cheese (opt)

Method

In a pan heat a little butter, throw in your eggs, swirl to coat pan, then put in your cooked bacon, tomato and cheese (and spinach if using), let is cook and set for one minute, then tilt the pan and using a spatula or similar roll one side of the omelet so it starts to form a cylinder (rolled omelet) then put on your plate

Zucchini, carrot, haloumi fritters

  makes 12

 

Ingredients

3 zucchinis, grated

2-3 carrots, grated

250g block firm haloumi, grated

½ c (approx.) corn/rice flour/tapioca

3 eggs  

  

Method

Mix altogether, there will be some liquid surrounding the vegies, you don’t want it too thick. Cook in a large pan on a medium heat in some ghee or similar. When golden brown turn over and cook the other side. The liquid that comes out of the veg mix when cooking goes crispy and is really nice, that’s why you want a little liquid come out of the mix. These are good with a nice relish and avocado and salad.

Chocolate Mousse

 Ingredients

200g dark chocolate, you could use white or milk
chocolate
4 eggs, room temperature, separated

300ml thickened cream or pure cream, it has to be whipping cream

Melt chocolate in a microwave safe bowl; melt in short bursts in the microwave, stirring every few seconds. Alternatively put in glass bowl over a pot of simmering water stirring until chocolate is melted- cool slightly then add egg yolks one at a time, (the yolks should not go in cold), beat well. If the mixture hardens put in microwave for a few seconds. In a large bowl whip cream till soft peaks form. Gently fold chocolate mixture into cream. In a clean bowl beat eggwhite until soft peaks form. Lightly fold half the eggwhites into the cream and chocolate mixture. Gently fold, and then add the other half of the eggwhite. Lightly fold until well combined. Spoon into individual dishes or 1 big bowl. Serve with some fresh berries.

Makes 6-8 serves

 

Omelet with marinated prawns with lemongrass, ginger and garlic

Serves 4-this can easily be divided for a meal for 1 or 2

Ingredients

If you don’t want to use the garlic, ginger and lemon grass you can leave any of these ingredients out.

½ stem lemongrass, white only, finely minced

3 cloves of garlic, minced

3 cm piece of ginger, minced (you can just process garlic, lemongrass, ginger, chilli together)

Red chilli, to taste (optional)

400g raw green prawns

8 eggs

¼ cup of fresh chopped basil, you can use thai basil if you can find it. This is to put in the egg mix, you can leave it out

2 carrots, julienne (thin sticks)

½ red and ½ yellow capsicum, julienne

200g bean sprouts (about ½ bag)

¼ wombok (chinese cabbage) shredded

To garnish, a wedge of lime, mint leaves (Vietnamese mint if you can find it) sweet chilli sauce, fish sauce

Method

Mix the prawns with the lemongrass, ginger, garlic (chilli) if you have time you can marinate for 30 minutes. Cook prawns for 2 minutes in a little oil, and then set aside. I like to break 2 eggs in the bowl at a time so you get an even amount of egg in each one, and then do the next batch.

In a medium bowl whisk 2 eggs with 1 Tbsp water and some of the chopped basil (you can leave the basil out). In a pan put some oil and swirl to coat, when hot pour in your eggs and swirl to coat, will only take about one minute to cook. Then put your omelet on a plate and put in your fillings and top with your garnish of lime, chilli sauce, mint leaves and fish sauce. This garnish is essentially your dressing. Continue with your other eggs the same way. This is a quick dish to do! Easy dish for a one person meal.