Body is the only thing that we have from the time we are born till the time we die. Take proper care of it, treat it with respect, don't add poisons to it. Give it the right amount of exercise and nutritious food.
Eating right, staying active, and maintaining a healthy weight are the primary objectives of a devoted health conscious community.
450g spinach
2 tbs water
4 eggs beaten
2 tbsp single cream
2 garlic cloves, crushed
50g sweetcorn
1 celery stick, chopped
1 red chilli chopped
2 tomatoes, seeded and diced
2 tbsp olive oil
2 tbsp butter
25g pecan net halves
2 tbsp grated Pecorino Cheese
25g Fontina Cheese, cubed
a pinch of paprika
1. Cook the spinach in water for 5 minutes.Drain thoroughly and dry on absorbent kitchen paper.
2. Beat the eggs in a bowl and stir in the spinach, cream, garlic, sweetcorn, celery, chilli and tomato.
3. Heat the oil and butter in a frying pan.
4. Spoon the egg mixture into the fying pan and sprinkle with the pecan nut halves. Pecorino and Fontina cheeses and paprika. Cook without stirrig over a medium heat for 5-7 minutes or until the underside of the frittata is brown.
5. Invert the frittata and cook the other side for 2-3 minutes. Serve the frittata straight from the frying pan.
This dish is a lot like spinach parathas with stuffing. It took me around 40 minutes to make it. It is a little cheesy, probably next time I will replace cheese with potatoes, tofu etc. Ofcourse will let you know how it tastes :)
Ingredients:
90g / 3 oz wholemeal flour (I used wheat flour)
1 egg
150 ml natural yogurt
3 tbsp water
1 tbsp vegetable oil
200 g spinach - make puree of this
pinch of grated nutmeg
salt and pepper
fresh coriander(cilantro) sprigs to garnish
Filling:
1 tbsp vegetable oil
3 spring onions, thinly sliced
250g Ricotta
4 tbsp natural yogurt
90g Gruyere, grated (I could not find Gruyere cheese so used Sharp Cheddar as a substitute, you can use any swiss cheese in place of Gruyere)
1 egg, lightly beaten
125g unsalted cashew nuts
2 tbsp chopped fresh parsley (I used cilantro)
pinch of cayenne pepper
1. Sift the flour and salt into a bowl. Beat together the egg, yogurt, water and oil and gradually pour on to the flour, beating all the time. Stir in the spinach puree and season with pepper, nutmeg and little bit of salt
2. To make the filling, heat the oil in a pan and fry the spring onions until translucent. Remove with a slotted spoon and drain on a paper towels. Beat together the Ricotta, yogurt and half the Gruyere. Beat in the egg and stir in the cashews and parsley. Season with salt and cayenne. 
3. Heat the oil in a frying pan(I used 2 frying pans to make things faster). Pour in 3-4 tbsp of the batter and tilt the pan so that it covers the base. Cook for 3 minutes, until bubbles appear in the centre. Turn and cook the other side for 2 minutes, until lightly browned. Slide the pancake on to a warm plate, cover with foil and keep warm while you cook the rest.
4. Spread a little filling over each pancake and fold in half and then half again. Spoon the remaining filling into the opening. Grease an ovenproof dish and arrange the pancakes in a single layer. Sprinkle with the remaining cheese and cook in a preheated oven 180 degree C/ 350F for 15 minutes. Garnish and Serve.
1 pound baking potatoes, such as Idahos
2 garlic cloves, peeled and sliced (I used just one)
4 rosemary sprigs, or 1 teaspoon dried (I used garam masala instead)
2 tablespoons olive oil
salt and pepper (used chilli powder)
2 eggs
1. Preheat the oven to 425 degrees F. Cut the potatoes into thich French fries.
2. Add the French fries to a roasting pan (a nonstick pan is best). Sprinkle the sliced garlic over. Strip the reosemary needles from the sprigs and sprinkle the needles over. Drizzle with the olive oil and season. Toss to coat the French fries in the oil and all the flavorings. 
3. Bake for 35 to 40 minutes until the French fries are just cooked and golden in color, shaking the pan about halfway through.
4. Make 2 gaps in the fries and break an egg into each gap. Return to the oven for 3 to 5 minutes until the eggs are cooked to your liking.
2/3 cup white wine vinegar (I used white vinegar)
4 eggs
Handful each arugula and baby spinach leaves
1 tablespoon olive oil
FOR THE POTATO SALAD:
1 pound new potatoes
1 tablespoon olive oil
Juice of 1 lime
1 tablespoon minced shallot
2-3 tablespoons creme fraiche or sour cream - I bought this and forgot to add :(
FOR THE GREEN BUTTER:
1/2 cup finely shredded sorrel leaves or 1 tablespoon chopped tarragon
4 tablespoons butter, softened
Squeeze fresh lemoon juice (a little more if you are using terragon)
Coarse sea salt and pepper
1. Bring a large pan of water to a simmer and add the vinegar. One at a time, break the eggs into a cup and slowly slip them into the pan; cook for 3 minutes. Using a slotted spoon, transfer immediately to a bowl of ice water.
2. To make the potato salad, first boil the potatoes for about 15 minutes until tender. Then drain, peel, and mash roughly with a fork. Stir in remaining ingredients and season; mix well.
3. To make the green butter, mash the herbs with the butter, lemon juice, and salt and pepper; set aside (do not chill)
4. Sit a 3-inch ring mold on each plate and spoon in the potato, pressing down well (or spoon a neat mound on the plate). Toss the arugula and spinach in the olive oil and season. Lay across the potato or scatter around the edge.
5. Bring a pan of water to a simmer. Remove the eggs from the ice water and carefully neaten with scissors. Plunge into the simmering water for 1 minute to reheat. Sit them on the potato salad and spoon the butter over. Serve sprinkled with salt.
Ingredients
• 7 large eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• Salt and pepper, for taste
• Paprika, for garnishing
• Sweet gherkin pickles sliced, for garnishing
• Pimentos, for garnishing
Directions
1.Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
2.Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
3.Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.
(This cake is too sticky, but tastes great)
4 pears, peeled
100g soft light brown sugar
4 tbsp milk
200g plain flour
2 tsp baking powder
2 tbsp clear honey, plus extra to drizzle
2 tsp ground cinnamon (I do not like cinnamon flavor so I added a pinch)
2 egg whites
1. Grease and line the base of a 20 cm/ 8 inch cake tin
2. Put 1 pear in a food processor with 2 tablespoons of water and blend until almost smooth. Transfer to a mixing bowl.
3. Sieve in the flour and baking powder. Beat in the sugar, milk, honey and cinnamon and mix well.
4. Chop all but one of the remaining pears and add to the mixture.
5. Whisk the egg whites until stiff peaks form and gently fold into the mixture until fully incorporated.
6. Slice the remaining pear and arrange in a fan pattern on the base of the tin.
7. Spoon the cake mixture into the tin and cook in a preheated oven 300 degreeF for 1.5 hour or until cooked through.
8. Remove the cake from the oven and leave to cook in the tin for 10 minutes.
9. Turn the cake out on to a wire cooling rack and drizzle with honey, leave to cool completely then cut into slices to serve.
(This pudding tastes good only when it is hot, just out from oven)
50g vegetarian margarine (margarine has a specific smell and taste to it, different than normal butter, some people might not like it or find it strong)
75 g soft light brown sugar
2 eggs, beaten
350 ml milk
50g chopped walnuts (I used cashew instead of walnuts)
40g plain flour
2 tbsp cocoa powder
icing sugar and cocoa, to dust
1. Lightly grease a 1 litre ovenproof dish.
2. Cream the margarine and sugar until fluffy and beat in the eggs.
3. Gradually stir in the milk and add the walnuts.
4. Sieve the flour and cocoa powder into the mixture and fold in gently until well mixed.
5. Spoon the mixture into the dish and cook in a preheated oven at 350 degree F, for 35 to 40 minutes or until the sponge is cooked. Dust with icing sugar and cocoa powder and serve.
6 tablespoons butter
5 cups trimmed and sliced leeks
2 cups dry hard cider (I used sparkling cider)
2 cups heavy cream
2 teaspoons while grain mustard
2 eggs, beaten
1 1/4 cups grated cheddar cheese
1 pound potatoes, cut into 1/4 inch thick slices
salt and pepper
12 sheets of phyllo pastry dough, defrosted if frozen (You can find these at any grocery store, 1 pack contains around 50 sheets)
1. Preheat the oven to 350 degrees F. Melt one-third of the butter in a large skillet. Add the leeks and saute for 6 to 8 minutes until soft, stirring occasionally. Add the cider, bring to a boil, and boil rapidly, uncovered, until reduced by about two-thirds. Add the cream, return to a boil, and boil rapidly for 3 to 5 minutes, until the sauce reaches the consistency of thick cream Remove from the heat and stir in the mustard, eggs and cheese.
2. Meanwhile, cook the potatoes in boiling salted water for 3 to 4 minutes until tender; be sure they are cooked through, because the acidity from the cider will prevent them from cooking further when added to the sauce. Drain and stir gently with the leek mixture. Season to taste.
3. Melt the remaining butter. Use a little to brush the bottom of a 13X9 inch baking dish. Place a sheet of phyllo pastry dough on a top and brush with a little more butter. Repeat with 4 more sheets of dough to cover the bottom and sides of the dish, overlapping the edges. Spread the filling inside, then layer another 5 sheets of dough, in the same way, over the top; fold over any overlapping dough. Brush 2 more sheets with the remaining butter, gently crumple, and place on top of the pie.
4. Bake for 30 to 40 minutes until golden.
4 tablespoons butter or 2 to 3 tablespoons olive oil
3 onions halved and thinly sliced
1 teaspoon salt
1/2 teaspoon ground cinnamon
5 eggs, beaten
2 tablespoons coarsely chopped flat leaf parsley
1 1/2 tablespoon coarsly chopped fresh cilantro
3 ounces feta cheese, diced
salt and pepper
For the Pastry:
12 sheets phyllo dough, defrosted if frozen
4 tablespoons melted butter or 4 tablespoons olive oil
For the red bell pepper and tomato sauce:
1 (14 ounce) jar roasted red bell peppers - (I roasted bell peppers at home, you can google the procedure)
1 (14 ouce) jar diced tomatoes - (I cut 2 tomatoes and didn't use the jar)
Pinch of saffron strands, softened in a little boiling water
1 tablespoon honey
salt and pepper
2 garlic cloves, crushed
squeeze of lemon juice - I bought it and forgot to add :(
(I added some tofu, which wasn't in the original recipe)
The original recipe is for rolls, I felt it was a little time-consuming so I rather made a pie instead of rolls. It tastes amazing.
1. Melt about half the butter or heat half the olive oil in a skillet over medium heat. Stir in the thinly sliced onions and sprinkle with the salt. Cook for a few minutes, stirring. Cover the pan and cook, stirring occasionally, until the onions are soft but not colored.
2. Stir in the ground cinnamon, beaten eggs, and remaining butter or olive oil. Keep over low heat for 2 to 3 minutes until the eggs are thick but still moist (like scrambled eggs). Stir in the chopped herbs, tofu and the feta; season to taste. Transfer to a bowl and leave to cool.
3. To make the red bell pepper and tomato sauce, first drain the peppers. Then put them in a blender or food processor with the tomatoes, saffron, honey, and salt and pepper to taste. Blend this mixture to a puree. Pour into a pan, add the garlic, and simmer for 30 minutes, until reduced by about half and thick. (I didn't use all in the recipe, I put the remaining in some Indian curries, that tasted awesome)
4. Meanwhile preheat the oven to 350 degree F. Cover the pan with 2 phyllo sheets, butter them , spread the feta mixture and cover it with 2 phyllo sheets, repeat the steps and put the red bell pepper sauce as the uppermost layer and cover it again with 2 phyllo sheets.
5. Bake the pastries for 20 to 25 minutes until golden. Remaining bell pepper sauce (if any) can be used for decoration
Ingredients
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
Directions
1.Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
2.In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3.In a large bowl gently beat together the oil, buttermilk, eggs, vinegar, and vanilla with a handheld electric mixer.
4.Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
5.Divide the batter evenly among the cupcake tins about 2/3 filled.
6.Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
7.For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Category: Eggs , French Bread , Maple Syrup , Vanilla Extract
This is great for breakfast
Ingredients
• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon - I do not like cinnamon, you can add it if you like
• 1/4 teaspoon ground nutmeg
• salt
• Praline Topping, recipe follows
• Maple syrup
Directions
1.Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
2.In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
3.Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
4.The next day, preheat oven to 350 degrees F.
5.Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Ingredients
Cake:
• 1 stick plus 2 teaspoons unsalted butter
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (I do not like cinnamon at all, I always feel that it overtakes all other flavors. I added a pinch of cinnamon in my recipe, you can add it if you like)
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples
Crumble Topping:
• 1/2 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened
Brown Sugar Glaze:
• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water
Directions
1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
2.In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each.
3.In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
4.To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
5.To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
Ingredients:
a. 4 tablespoons olive oil
b. 1 onion sliced
c. 1 garlic clove, minced
d. 1 eggplant, cut into chunks
e. 2 zucchini, cut into chunks
f. 2 tomatoes, cut into wedges
g. salt and pepper
h. 6 eggs
i. 1/2 teaspoon dried oregano
j. handful fresh basil leaves
1. Heat the oil in a skillet with a flameproof handle. (Don't buy a new one if you don't already have it... I have a workaround for this.) Add the onion and cook until soft. Add the garlic, eggplant and zucchini chunks, and cook for 5 to 8 minutes until soft and light brown. Add the tomato wedges and season with salt and pepper.
2. Meanwhile, beat the eggs in a bowl. Stir in the dried oregano and season. Preheat the broiler.
3. Pour the beaten eggs over the vegetables and cook for 5 to 8 minutes until the bottom starts to brown and the eggs look softly set.
4. Slide the omelet under the broiler and broil until the top looks puffed and golden. (If you haven't used the skillet with flameproof handle then cut the omelet into 4 pieces and put it on aluminim foil. Slide the foil under the broiler.)
5. Tear the basil leaves over. Cut into wedges and serve. (Putting it under broiler gives it a amazing flavor)
Ingredients:
1 pound thin asparagus stalks (Feb, March, April are good months for asparagus)
2 tablespoons butter
1 cup fresh white breadcrumbs
salt and pepper
grated zest of 1 lemon
3 tablespoons minced fresh parsley
olive oil for brushing and drizzling
2/3 cup white wine vinegar (Actually any vinegar should work... I don't remember which one I used but it was definitely not wine vinegar)
6 eggs
Parmesan shavings, to serve
1. There is no need to peel the asparagus, but if it is thick, snap off any woody stalks at the point where they break easily.
2. Preheat the oven to 400 degrees F. Melt the butter in a pan. Add the breadcrumbs (I used the crumbs of wheat bread which was available at home) and fry, stirring often, until crisp; remove from the heat. Season and stir in lemon zest and parsley.
3. Lay the asparagus on a greased cookie sheet and brush them with oil. Roast for 12 - 15 minutes.
4. Meanwhile, half fill a saucepan with water. add the vinegar and bring to a boil. Crack in the eggs from a height of about 4 inches (this gives them a good round shape). Simmer for 3 to 4 minutes, until the white is firm. using a slotted spoon transfer the eggs to a bowl of warm water (I left them in the saucepan in which I boiled them, and that worked out fine)
5. Arrange the asparagus on plates. Drizzle with more oil and scatter the Parmesan shavings over. Spoon the eggs on top and sprinkle with the crumbs. Season with coarse sea salt (I used normal salt) and black pepper.
Ingredients:
For the pastry dough
2/3 cup all-purpose flour
4 tablespoons of butter (cut into small pieces)
1 small egg
For the filling
4 ounces thin asparagus stalks
salt and pepper
4 eggs
2 tablespoons light cream
1 tablespoon finely grated Parmesan or sharp cheddar cheese
grated nutmg
1. To make the dough, place the flour in a food processor. Add the butter and process until the mixture resembles fine crumbs. Add the egg and work briefly to form a dough. Place the dough on a lightly floured surface and knead briefly. Wrap in plastic wrap and chill for at least 30 minutes
2. Preheat the oven to 400 degrees F. Cut the asparagus into 2 inch pieces. Bring a large pan of salted water to boil. Add the asparagus and cook for 5 minutes, drain and cool quickly in cold water.
3. Divide the dough into 4 equal pieces. Roll out each piece and use to line four 4-inch tartlet pans. (You can find tartlet pans anywhere and you can get them for a dollar or something each. In the above photo the pan at the back is tartlet pan). Trim off the excess dough with a sharp knife. set the pans on a cookie sheet. Line each dough shell with a circle of foil and half fill with baking beans or uncooked rice. Bake for 12-15 minutes. Remove the paper and beans and bake for 3-4 minutes longer, until the pastry is crisp and light golden.
4. Divide the asparagus among the tartlets, then break an egg into each. Drizzle the cream over and sprinkle with the grated cheese, a little nutmeg, and salt and papper. Return to the oven for 5-8 minutes, until the egg is just set and the top lightly browned.
5. Serve warm or cold.
