This delicious and quick False Banitsa recipe is perfect for a quick breakfast, snack or lunchbox. You can get creative and add extra ingredients to make different versions. Yum!
You will need:
4 eggs
180ml crumbled feta
1 cup yoghurt
60ml oil
1 cup flour
1/2 tsp baking powder
Pour into a baking tray about 1,5cm thick and bake at 180 degrees for about 30 minutes.
Method:
Mix wet ingredients, then add dry ingredients and mix well.
*To make different versions of this you can add anything you like – chia seeds, spinach or bacon!
There is nothing simpler and healthier than a fresh, organic, free range egg. Packed full of protein, an egg can be eaten in so many interesting ways for so many delicious meals.
There is nothing simpler and healthier than a fresh, organic, free range egg. Packed full of protein, an egg can be eaten in so many interesting ways for so many delicious meals.
One of the best breakfasts is a soft boiled egg served with toast soldiers. Here is a guide on how to boil the perfect egg – from soft to hard boiled.
You can also make lots of delicious eggy breakfasts, here are some ideas on how to cook eggs.
Eggs are great in lunchboxes, on their own or with a dip, and they come with their own zero waste packaging (egg shells are excellent for the garden).
Cut up a peeled egg and add to a salad for some protein for a healthy lunch.
Or the classic egg mayo sandwich (with artisan bread) never fails to fill up tummies.
A great idea is to make mini frittatas in a muffin pan – you can add anything – chia seeds, vegetables, cheeses and cold meats. Pop the extras in the freezer for those rushed mornings where you can’t think what to eat for breakfast.
Serve this delicious roasted carrot and onion soup with toasted breads and fresh cream (or non-dairy alternative). Sprinkle with chilli flakes for an extra kick!
Roasted Carrots & Onion Soup
Ingredients:
2kg Organic Carrots
2 Organic Brown Onions
2 litre Organic Bone Broth
3 tablespoon Organic Coconut Oil
Thyme
Himalayan Salt
Fresh Organic Cream (Cultured Cream or non-dairy alternative such as Coconut Milk or Cream)
Preparation:
Wash and peel all carrots and onions.
Cut them in large pieces and arrange in a baking tray.
Spread the coconut oil on the top of the veggies & sprinkle with Thyme and Himalayan Salt.
Bake in the oven at 180 degree Celsius until cooked.
Take the tray out and carefully transfer the roasted veggies into a cooking pot.
Add Bone Broth and bring to boil. Turn the heat to low, cover with lid and simmer for about 20-30 minutes.
Remove from heat and blend with a hand blender. If the soup is too think, add some hot water.
Serve with toasted breads and fresh cream or non-dairy alternative. If you like chilli – sprinkle with chilli flakes.
Delicious, hearty soup – perfect Winter supper for the whole family. Get your children to help with making the mince balls, they will love it! Play around with the ingredients – you can substitute Mung Beans with Baby Marrows or Green Peas, and Brown Rice can be added instead of Quinoa.
MEATBALLS, MUNGS BEANS & QUINOA SOUP
Ingredients:
500g organic beef mince
3-4 tbs flour (any general purpose flour or a gluten-free flour)
2 carrots, cut into small pieces
1 brown onion, chopped
1 stalk celery, cut
3 tbs Mung Beans
4 tbs White Quinoa
Salt and Black Pepper
Fresh parsley
Lemon Juice
Method:
1. Put the flour into a large deep plate.
2. With your hands roll the mince into small size balls (like bonbons).
3. Roll the mince balls into the flour to coat evenly.
4. Bring water to boil in a medium size cooking pot. When the water is boing, slowly add all mince balls.
5. Add the onion, carrot and celery. Lower the heat and allow to cook for about 30 minutes.
6. Add the quinoa and cook for another 20 minutes.
7. Add baby marrow and remove from the stove.
8. Add salt and black pepper to taste.
9. Garnish with finely chopped fresh parsley.
Serve with freshly squeezed lemon juice (or Apple Cider Vinegar) with or without bread of your choice.
