6 eggs
30ml butter
salt, pepper, smoked sweet paprika
250ml grated parmesan cheese
Boil the eggs for 5 minutes, peel and half them.
Melt the butter in a pan set over medium heat and place the eggs cut-side down into the butter.
Season with salt, pepper and a generous amount of sweet paprika.
Cover the eggs with the grated parmesan and place a lid on the pan.
Cook just until the cheese has melted.
Serve immediately.
1 x 400g can chickpeas, drained and rinsed
4 cloves of garlic, minced
1 onion, finely chopped
a big handful of parsley, chopped
a big handful of coriander leaves, chopped
5ml ground coriander
5ml ground cumin
2,5ml salt
45ml flour
vegetable oil for frying
Add all of the ingredients, except the vegetable oil, to a mixing bowl and blitz together with a stick blender.
Lift the blender often and stir the mixture around – you want everything mixed together but not too fine.
Wet your hands and scoop up 15ml of the mixture. Roll into a ball and place on a tray.
Keep going until you have rolled all of the mixture into balls.
Pour enough oil to come 7cm up the side of a saucepan and allow to heat up.
Fry a few of the falafel balls at a time until beautifully golden and crisp on the outside.
Serve with a dipping sauce as a starter or fill a pita bread with falafel, salad and tzatziki sauce.
This simple apricot sauce transforms a baked sweet potato into a well-balanced, tasty meal. Easy, quick and utterly delicious!
6 – 8 medium sweet potatoes
250g dried apricots
125ml honey
30ml apple cider vinegar
2,5ml ground ginger
2,5ml ground coriander
a pinch of salt
Preheat your oven to 180℃ and line a baking sheet with baking paper.
Place the sweet potatoes on the baking sheet and bake for about 40 minutes, until soft. Remove from the oven and keep warm.
Turn your oven onto the grill setting.
Add the apricots to a mixing bowl and sprinkle lightly with olive oil. Mix through so that all of the apricots are covered in oil.
Spread out on a baking sheet lined with baking paper and grill until very lightly charred. Keep an eye on them, they burn quickly!
Add half the apricots to a liquidiser.
Add the honey, vinegar, ginger, coriander and a pinch of salt and blitz to a purée.
Taste the sauce and adjust to your liking. Adjust the thickness to your liking by adding more apricots for a thicker sauce.
Make a slit in the baked sweet potatoes and spoon the sauce over it.
Serve on rocket leaves and the rest of the whole roasted apricots.
My Whisk and I 