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Tag Archives: paprika

Shakshouka: The 5-2 Diet

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This is a great recipe from the Fast Diet Recipe Book by Mimi Spencer.
The 5-2 Fast Diet Intermittent Fasting really works, and is great for people like me who love their food and don’t want to deprive themselves every day! It’s based on the idea of 2 days of very low calorie intake – 500 calories for women, 600 for men – and 5 days of normal eating.
Worth checking out if you haven’t already done so. Dr Michael Mosley is the brains behind the concept.
http://thefastdiet.co.uk/
“Shakshouka is a dish of eggs poached in a sauce of tomatoes, chili peppers and onions often spiced  with cumin. It is believed to have a Tunisian  origin”.
I love the dish as it’s so tasty and moreish and is great for breakfast or lunch or dinner!
I omitted the red pepper in the original recipe as I don’t like them. Feel free to put it back in for the authentic recipe.
The recipe serves 2, although even eating the whole dish yourself doesn’t break the calorie bank.
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Ingredients

1 1/2 tsp olive oil
1/2 medium onion, finely chopped
1 garlic clove, peeled and crushed
400g tin of chopped tomatoes
1 tbsp tomato paste
1/2 tsp paprika
1/2 tsp chilli powder
1/2 tsp ground cumin
Pinch of cayenne pepper
Salt and pepper
2 free range eggs
1 tbsp parsley and coriander, chopped

Method

Heat a medium sized frying pan and add the olive oil. Add the chopped onion and sauté for a few minutes until it begins to soften. Add garlic and cook for 5-7 minutes.

Stir in the tomatoes and tomato paste, with the spices, and simmer for a further 5-7 minutes until the sauce starts to reduce.
Season, and crack the eggs directly over the tomato mixture. Cover with a lid or a large plate and cook until the egg whites are firm but the yolks still runny.

Scatter the chopped parsley and coriander over the top of the dish and serve, rustic style, in the frying pan.IMG_1821

 

 

 

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Pumpkin and Persian Feta Salad

IMG_9307This is essentially a Jamie Oliver recipe with a couple of tweaks in the changing of some ingredients. I have made it a little bit Middle Eastern, using soft Persian feta and a little of the wonderful spice sumac.

The recipe is one of series that Jamie has created for Woolworths in Australia, and is available as a leaflet in store. As always, the recipe has simple ingredients, an easy to follow method and the result is a tasty, colourful salad.

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Ingredients

1/2 pumpkin (any variety, but butternut is sweet and easy to roast)

Olive oil

Sea salt and black pepper

1/4 tsp each ground chili, sweet paprika, sumac

1 avocado

Juice of 1/2 lemon

I tbls extra virgin olive oil

4 spring onions

100 gms Persian feta

Method

Preheat oven to 180 degrees C. Scrape the pumpkin seeds out of the pumpkin, reserving for later. Cut the pumpkin into 3 cm chunks, place in a large baking dish with a good lug of olive oil. Sprinkle over the salt, pepper, chili, paprika and sumac. Toss well to mix.

Bake for 40-45 minutes or until cooked through. Remove from oven to cool for 10 minutes.

Toast the pumpkin seeds in a hot, dry pan until slightly coloured. Remove to cool.

Halve, destone the avocado and cut into chunks. Place in a bowl with the lemon juice and olive oil. Finely slice the spring onions, leaving some longer green tops for garnish.

Add the pumpkin and seeds to the bowl and toss well to make sure the dressing is distributed. You could leave in the bowl or spread over a larger bowl or serving platter.

Crumble the feta into large and small chunks and scatter over the salad, with the remaining green spring onion tops.

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