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Poached eggs and avocado toast

Poached egg and avocado toast
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Poached egg and avocado toast
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Ingredients
Servings:
Instructions
  1. Bring a pot of water and 2 tablespoons of vinegar to a full boil. Once boiling reduce the heat so the water is simmering. Use a spoon to swirl the water into a whirlpool.
  2. Break an egg carefully into a bowl or saucer. Slowly tip the egg into the centre. Cook for 3-4 minutes or until the white is set. Lift the egg out with a slotted spoon and drain it on kitchen paper.
  3. Meanwhile toast the bread.
  4. Cut the avocado in half and remove the stone. Mash the avocado and lemon juice. season well with salt and pepper.
  5. Spread the avocado mix onto each slice of toast and top each with a poached egg. Sprinkle with fresh herbs.
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Avocado Dip

Avocado Dip
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Avocado Dip
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Ingredients
Servings:
Instructions
  1. Halve the avocados, get rid of the stones and spoon the flesh into a bowl. Add all the other dip ingredients, add a pinch of salt and pepper and mash well with the fork. You can make this really smooth or rustic and chunky, it is up to you.
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Cauliflower Soup

Cauliflower Soup
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Cauliflower Soup
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Ingredients
Servings:
Instructions
  1. Heat the oil on a medium heat in a large soup pot. Add the garlic and all the vegetables and cook for 10 minutes until the vegetables are softened but not coloured, stirring occasionally.
  2. Add the water (stock) to the pan, stir well and bring to the boil. Cover and turn the heat down to low. Simmer for 15min or until the vegetables are cooked through.
  3. Remove from the heat. Blend with the hand blender until smooth and season to taste. Sprinkle with some fresh chopped parsley.
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Spinach and Feta Gozleme

Spinach and Feta Gozleme
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Spinach and Feta Gozleme
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Ingredients
Dough
Filling
Servings:
Instructions
Dough
  1. In a large bowl, sift the flour and salt. Slowly add the water while kneading.
  2. Turn onto a flour dusted surface and knead for about 10 minutes or until it becomes smooth.
  3. Return to the bowl. Cover with a tea towel and let it rest for 15 minutes.
Filling
  1. Option 1. Cheese and fresh spinach finely chopped
  2. Option 2. Cheese
  3. Option 3. Saute the onion in a frying pan with the extra virgin olive oil. Add the spinach and salt and pepper to taste and cook for a few minutes. Turn the heat off and keep aside to cool down.
Method
  1. Divide dough into 4 balls. Roll each piece into a 20-25 cm circle.
  2. Sprinkle crumbled feta over half the circle then top with some spinach and season. If using option 2&3 top the circle with corresponding filling.
  3. Fold dough over to form a half circle and press edges with a fork.
  4. Heat the frying pan on low-medium heat and add about 1 tablespoon oil. Carefully lift one of the gozleme and place it in the frying pan. Fry the gozleme on one side until golden brown, then flip it over and fry until also golden brown.
  5. Serve with lemon wedges.
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Butterflied roasted eggplant salad

Butterflied roasted eggplant salad
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Butterflied roasted eggplant salad
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Ingredients
Servings:
Instructions
  1. Heat the oven to 190°C. Rinse the eggplant under cool running water, then pat dry with a clean kitchen towel.Place the eggplant onto the baking sheet and prick in several places using a fork. Bake until incredibly tender and the skin is wrinkly, 45 minutes to 1 hour. Cool 10 to 15 minutes until easily handled.
  2. In the meantime combine the tomatoes, garlic, chopped thyme, salt and pepper, drizzle with some olive oil. Allow to stand for half an hour before serving.
  3. Holding the stem in place, butterfly the eggplant so it opens almost like a panel, with the flesh totally exposed. Score the flesh crosswise.
  4. Top with the roasted tomatoes then with the crumbled feta. Garnish the eggplant with parsley. Drizzle over a little olive oil. Serve with some pitta bread on the side.
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