Pan Cannellini beans and eggs

Growing up baked beans were a regular fixture in my families repertoire; hidden in a blanket of bread and toasted into an all time favourite the 'jaffle' or served as an accompaniment to a Sunday breakfast. The Heinz baked beans were all we knew until one day I stumbled upon freshly made baked beans and since I could call myself a 'baked bean snob'.

Does that make me a food snob? Or maybe just a more well informed foodi that has tasted something much tastier than the canned version of baked beans and prefers the fresher version!

A little South American cafe (Made) in Flemington (Melbourne) used to make the most delicious pan beans with eggs. Inspired by this and another gal pal who shares a baked bean addiction like I, here is a very quick, easy and nutritious breakfast packed with protein, fibre and flavour to keep you going all day long.

Pan Cannellini beans and eggs
Breakfast of champions!
Serves 2 little champions
prep takes 5 minutes
cooking takes 10 minutes

ingredients
1 teaspoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 x 410g can cannelini beans, rinsed thoroughly
1 x 410g can tomatoes, chopped
2 bay leaves
2 eggs

1/4 cup parsley, chopped

1/4 cup Parmesan, grated
salt and pepper to taste

some fun
Heat oil in 2 small non-stick fry pans over medium heat. Add half the onion and garlic to each pan and cook until fragrant.
Pour beans and tomatoes evenly between the two pans and add a bay leaf to each one. Stirring, bring both pans to a gentle boil and reduce heat to simmer.
Make a hole in the middle of each pan using a silicone spatula and crack an egg into each hole. Place a lid on top and cook for a further 3 minutes or until egg is cooked.
Sprinkle with parsley, Parmesan, salt and pepper.
Serve with fresh bread.

love amie x

the cabbage patch kid

Heading home for Christmas was surrounded by excitement and joy this year. My sister's and their children, my niece's and nephew would all be home to spend a lovely few days together at my parents house in the country.

The newest addition to the family, Harry aged 11 months was eager to help Pa Ewie in his beloved and 'neat as a pin' vege patch, newly nicknamed 'the cabbage patch kid.' He helped water the strawberries, which were his favourite and pick the lush cos lettuce with his teeny tiny hands. He was seen at times stuffing whatever he picked straight into his mouth but that never bothered Pa Ewie...

Green Gertie Christmas Salad

ingredients

dressing

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice (from mum's lemon tree)

1 teaspoon Dijon mustard

salt and pepper, to taste

green Gertie's salad

cos lettuce, washed, torn (from Pa Ewies garden)

1 cucumber, thinly sliced

1/4 cup fresh herbs, chopped - parsley, dill, coriander, basil

shaved Parmesan, to serve

fun

In a medium bowl whisk together all the dressing ingredients until well combined and set aside.

Add greens to a salad bowl, drizzle with dressing and sprinkle with Parmesan.

love amie x

Pavlicious Pavlova

A perfect Pav!

Is there such a thing?
Pavs have long been a favoured dessert in Australia and New Zealand and the tussle over recipe ownership still lingers unwanted like a bad taste in your mouth.
This humble 'Aussie' Pavlova is a simple recipe never straying too far from its origins. It's a recipe even with its imperfections (cracks) is still enjoyed and easily hidden under a blanket of soft and fluffy cream with delicious amounts of berries. You too will be in Pav heaven (like my friend!).

Pavlova
ingredients
6 egg whites
pinch cream of tarter
1 1/2 cups caster sugar
300ml pure cream
mixed berries; raspberries, blackberries, blueberries, strawberries


fun
Preheat oven to 120C for fifteen minutes.
Line a flat baking tray with baking paper and trace around the edge of a 20cm cake pan to use as a guide.
Add egg white and cream of tarter to a very clean mixing bowl and beat on high until soft peaks form. Add tablespoonfuls of sugar beating well between each addition until mixture is thick, glossy and sugar has dissolved. Rub a little of the mixture between your finger tips to test if sugar has dissolved.
Spoon the meringue mixture onto the pre-prepared tray using the traced cake pan baking sheet as a guide.
Bake for 1 hour 30 minutes, allow to cool in oven.
Beat cream until thick and fluffy. Spoon cream over pavlova and sprinkle with berries.


Tip - Replace berries with sliced mangoes or bananas.


love amie x

pancakes

Pancakes are fun to eat at any age. A little maple syrup and some strawberries or lemon and sugar make a perfect accompaniment to this all-time favourite sweet treat.

All you need is a bit of flour, eggs, milk and butter then away you go...

love amie x