Uforic Food Cafe Torquay

Breakfast

Breakfast: Baked Stuffed Tomatoes – simple, fast and incredibly delicious!

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Breakfast food – it’s never been a highlight of this blog – but my new life demands that breakfast becomes a very important meal of the day.

Growing up, we never ate breakfast – except for a big fry up, usually on the barbecue, every Saturday morning when we lived up in Darwin after we got home from working with my parents. It used to be one of my favourite meals of the week and a great treat for getting up so early on the weekend. As we got older, mum realised quickly that getting us out of bed wasn’t worth the hassell – but we were usually up by the time they got home at 10 or 11am – me with the gas burning and tongs in hand,  ready for family breakfast.

But, other than that, breakfast holds no great culinary memories for me. Until now.

I have started experimenting with different things for weekend breakfasts. Weekdays are still a struggle and normally consists of yogurt, maybe some fruit, toast is a staple with cream cheese or peanut butter on top – and lately, I’ve taken a liking to Nutrigrain. Apparently it has a lot of protein, which is what I’m after. It probably has too much sugar – but I can’t be perfect all the time.

But, on weekends – I want to have something different. Eggs on toast is always lovely, served with some tomato on the side. But, this recipe inspired by chef Miguel Maestre, is the best of both egg and tomato.

I have to confess – Miguel’s recipes make my mouth water and well, he’s a little bit cute too!

I know, I’m engaged to be married, but there’s nothing wrong with a little celebrity chef crush, right?

But, despite the lovely accent, most of all, it’s the amazing Spanish-inspired dishes he makes that keep me wanting to watch cooking shows he is in. This recipe is inspired from a guest appearance be made on Justine Schofield’s new TV show Everyday Gourmet. That girl is also a genius! I have to admit, it wasn’t until I was chatting with Matt’s mum recently that I was informed that Justine rose to fame thanks to Masterchef Australia. Here’s a confession – I’ve never watched Masterchef – until this year. I still struggle to be dedicated to it. I’m not really into competition cooking shows – I just like to watch chefs cook, at the end of the day. But, Jamie Oliver’s guest appearance last night – well – it made me cry tears of joy! Tragic, right?

Anyway, onto Miguel’s tomatoes. This is for a single serve and to be honest, I’ve simplified the whole thing – just because there is only so much chopping and ingredient gathering I can do first thing in the morning! He also used an unusual cheese – which I substituted with feta and he also used a Spanish cured meat called jamon. But, I’m trying to be healthy – so I’ve skipped it, making this also vegetarian, except for the little bit of bacon I served on the side. Because of the simplicity of this dish – please use the very best ingredients you can find. I can’t stress that enough!! For Miguel’s original recipe – click here.

Egg stuffed tomatoes with feta

  •  I large vine ripened tomato
  • salt and freshly ground black pepper
  • 1 free range egg
  • the best tomato passata you can find
  • 1 tbs of soft feta, crumbled
  • toasted sourdough to serve

Pre heat tomato to 200 degrees. Cut the top of the tomato off.

Using a teaspoon, carefully scoop out the tomato flesh, to make room for the egg. Discard the flesh and keep the tomato.

Season the inside of the tomato with salt and pepper before cracking the egg inside the tomato. If it overflows, pour out some of the white, leaving some room at the top to add the passata.

Add a few tablespoons of the passata to fill up the rest of the tomato and to cover the egg. Sprinkle with salt and pepper.

Add the feta cheese and then bake for 20 to 25 minutes, or until the egg is cooked to your liking. I like it runny, so 20 minutes was plenty.

Serve with some toasted sourdough – perfect for dipping, and some bacon, if you desire!

Hope this inspires you to cook something yummy for breakfast this weekend. I also have some other great breakfast recipes coming up – so stay tuned!

 

Breakfast muffins and reaching my first major goal – but it’s not without pain

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Eating healthy doesn’t mean you can’t have sweet treat from time to time. For years I have been looking for a muffin that I can have for breakfast, but that’s actually good for me.
This recipe is a Weight Watchers one and at just three points per muffin, this one is a winner.
I think muffins are great first thing because you make them ahead, grab and run! No fuss. Love it!

Apple, oat and yogurt muffins

  • Cooking spray, to oil your muffin tins
  • 1 1/3 cups of wholemeal flour
  • 1 tbs baking powder
  • 1 tsp Of mixed spice seasoning
  • 3/4 of a cup of dry rolled oats
  • 1/3 cup brown sugar
  • 2 small fresh apple, cored, peeled and diced
  • 1 small egg
  • 1 Tbsp sunflower oil
  • 100 g low-fat natural yoghurt
  • 1/2 cup skim milk

Method
Preheat oven to 180°C. Lightly spray a 12-hole, or two 6 hole, 1/3 cup capacity muffin tins with cooking spray.
Sift the flour, baking powder and mixed spice into a large mixing bowl. Pour the remaining husks (from flour) into the mixing bowl, too. Reserve 1 tbs oats.

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Add remaining oats, brown sugar and chopped apples to the mixing bowl.

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In a separate bowl, using a fork, beat together egg, oil, yoghurt and milk.

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Add to flour mixture and stir until just combined.

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Spoon evenly into prepared tin and sprinkle with the reserved oats.

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Bake for 20 minutes or until golden and cooked through.

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We have given these a taste test, and they are really nice. I like them because they aren’t overly sweet and go down a treat with a nice cup of coffee 🙂
Also in news this week – I have now officially lost 10 kilos! Very proud of myself. So, I thought it was time to post my first before and after photo. This is what I looked like at my starting weight, 13 weeks ago.

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This is what I look like now. It’s nice to see these photos and notices the subtle changes in myself. I see my image everyday, and while I have noticed massive differences in how my clothes fit, so much so that some I can no longer wear some of them – just looking at myself, it’s hard to see the differences.

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This is also how my work belt now fits. I’m on the last hole now, but when I brought it, I was on the very first hole. Now I’m going to have to get new holes made, as it is now quite ineffective in holding up what is now quite a lose skirt. It was cutting into me when I brought it in October last year.

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All I can say is woo hoo!! Hehe
I also feel different too. Lighter, fitter and with more energy. The only bad thing is that I am getting quite anxious about food. I get scared of making the wrong choices and I am really putting pressure on myself to get under 100 kilos by the time I get measured for my wedding dress on February 25. I’m not sure if I’m going to achieve it at this stage. I only have 1.5 kilograms to go but my weight loss is getting slower and slower. I guess I just have to keep challenging myself and moving forward.
My body is also starting to feel very sore. I’m trying to do three work outs per week, as well as a yoga session as well. Since starting running I have got some tendinitis in my leg/foot, which is making things painful. Tomorrow I am going to buy a new pair of shoes in hopes that will help.
I also missed my personal training session on Friday because I had a really bad migraine. Of course, I couldn’t possibly have trained, I didn’t even go to work – but I still feel guilty. I think I will do two personal training sessions this week to make up for it – but we’ll see how my body feels.
Positivity is the goal for this week. Stay positive and work hard 🙂

Breakfast – the most romantic meal of the day :)

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That’s right ladies … and gentleman (wink wink) – breakfast is not only the most important meal of the day, it can certainly be very romantic – if made with the best ingredients – and served in bed, if possible 🙂

I think some people struggle to eat a good breakfast – I sure do, especially during the week. But I love to cook breakfast on the weekends and after I went to get my nails done, I decided that seeing as I had spoilt myself – that I would do something nice for my man.

I stopped by one of my favourite shops and picked up some beautiful ingredients.

and some really nice sourdough – which I drizzled with olive oil

and then cooked in a really hot pan. I would have used a griddle, to get some nice grill marks – but sadly, I don’t own one. Not yet, anyway.

After I had cooked some beautiful, organic bacon, I transferred it to the oven on some kitchen towel to absorb any extra oil.

I then added the tomatoes to the pan until they were beautifully coloured on the cut side, before popping them in the oven with the bacon.

Then, it was time for the free range eggs. I cooked them until they were tender, but still soft and runny. Just make sure you season them. Delish

Now Matt was awake by the time I had breakfast ready – but it was still really nice to sit down at the table together on a Saturday morning and talk about the weekend ahead over good food and brilliant coffee. Why not do the same this weekend?

As for a song – seeing as we are talking about breakfast – why not groove to this tune by Train.

Have an awesome weekend!