I love these eggs! Trust me, you will too.
Scrambled eggs, as most of us know, are an easy and tasty breakfast you can whip up in minutes. Well, with some bright and savoury flavours of feta, chilli and herbs added to spice up your morning, or perhaps brunch, it elevates the humble scrambled eggs to a whole new level.
Throw in some oven roasted tomatoes and mushies with a hot, buttered rustic piece of sour dough, and you have a healthy and stress-free fry up (without the actual frying and fussing over heaps of pans and things) to give you a bit more energy on a Sunday morning.
Oh and you could always forgo the bread for a low carb, high protein brekkie if that’s your thing.
Oh wow, I just love this work by young Berlin photographer, Marie Zucker; photography full of imagination, youthful beauty and fairy tale decadence with vintage tones. Marie’s work has been seen in publications including Vogue, Elle, Nylon, Cosmopolitan and Frankie (among many others). You can also check out Marie’s work on her flicker, website and blog.
Click on the images to take you to the original source.
All images used with kind permission from Marie Zucker
I found this song clip recently by Canadian indie band, Half Moon Run via one of my regular reads, the enchanting space Wonderings & Wanderings.
I like it a lot.
I’m always trying to think of wonderful things to use in smoothies so searched a bit to see if grapes could be a thing and, inspired very much by Golubka, a lovely recipe and raw food blog, I thought I’d give it a go.
Grapes are an unusual ingredient for a smoothie but they somehow work, particularly if they’re the gorgeous deep black ones. Sweet and luscious all on their own, they barely need any sweetener and with just a few good ingredients, reminded me of a blueberry smoothie. Also grapes are super healthy! You’re receiving a nice hit of antioxidants with this rustic breakfast drink as well as being heart healthy.
As grapes are very juicy fruit, the smoothie turned out more like a thick juice after processing, so I added some Greek style yoghurt to thicken it a bit at the end.
Oh hi. Here are a couple of good sorts for your Friday …
Have a super weekend!
Joseph Gordon Levitt & Tom Hardy via
Macaroni cheese has stayed consistent throughout generations of food and dietary trends - cheesy, salty and full of fat and carbs. What are you gonna do?! Can’t fight city hall.
So, some things I’ve discovered:
- Don’t make it low fat. Just.don’t. If any of you are worried about your gorgeous figures, then don’t eat macaroni cheese. Eat something else. There are hundreds of delicious, healthy pasta dishes you could have instead. I’m sorry to be so unforgiving about it, but there it is. This dish (in my humble/honest opinion) needs lots of cheese and full fat milk and other politically incorrect ingredients for it to work. In saying that, you could use margarine instead of butter, but that’s the only concession I’ll make.
- Whisking the cheese sauce then cooking it for at least 8 minutes on a lowish heat, makes it velvety soft and creamy.
- Use a variety of cheeses. Think of some of your favourite cheeses and use those. Think of contrasting flavours and different textures.
- This is one of those special treats you make occasionally, and when you do, you should enjoy it fully then move on. And besides, it has loads of calcium which is good for us eh?
- Add something a bit different and healthy to your mac cheese – I added sliced avocado, but you could also stir through some oven roasted cherry tomatoes, steamed broccoli florets, roast pumpkin, or a decent handful of chopped, toasted walnuts.
I spotted this sweet Tumblr by Berlin based photographer Zoe Spawton today, featuring a very dashing gentleman called Ali. There should be more handsome, well dressed fellows like this in the world, he made my day!
This is Ali. He walks past my work every morning wearing great clothes/
Images from: What Ali Wore
I purchased Bill Granger’s Easy a while back and was really keen to use it. It’s packed with delicious yet simple recipes, so full of colours and interesting flavours. So in it I spied a fancy looking steak sandwich recently, which I thought would be great barbecued on the long weekend.
We love a steak sandwich in Australia, it’s kind of a tradition (along with chicken parma with a pint at the pub and falafel kebabs at 3am after a night out but they’re a whole other story). Bill’s steak sandwich with gorgeous Asian flavours of ginger, spices, garlic and soy sauce is delicious! I added some seasonal vegetables for some crunchy freshness piled onto a crusty Turkish roll, and we decided to barbecue the steaks after briefly marinating. I find this guide to testing steak helpful.
First I made the awesome barbecue sauce which was fragrant, sticky, spicy and reminded me of toffee. I mean who doesn’t like barbecue sauce? Well homemade, particularly this homemade, is far superior, yet super easy and you can use it for so many things, such as a dip for chips (like hot chips and gravy but better) and instead of relish for a cheese sandwich. I’m also thinking of making a barbecue chicken pizza using the sauce as a base, using it with vegie lentil burgers and oh .. maybe even to spice up some savoury mince pastries. You get the drift. It’s kind of amazing.
Anyway, then we fired up our little barbecue …
Very spooky, trippy movie trailer from Finnish/Canadian Imaginaerum – a must see to watch at the movies on a massive screen I think! Not for the faint hearted though.
Not sure of release dates and such – looks like Germany and Finland so far, so keep an eye out.
All images from: Official site for Imaginaerum
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