This came together in a matter of minutes and that’s what I love about it. No fuss! It also transports well and can be eaten anywhere – for breakfast or lunch! This is one of my favourite ‘pre-prep’ meals which is a lifesaver when you’re on the run and don’t want to spend money on stale, carb-laden sandwiches.
1 medium onion – finely chopped
2 small leeks – cut in half and chopped thinly in half moons
2 tbs olive oil
1/2 tsp salt
1/2 tsp black pepper
1 fresh stalk of thyme – leaves torn off
4 eggs – beaten
1/4 cup grated Gruyere cheese
Heat a frying pan to medium high and sauté onions until they start to soften. Add the leeks and turn down the temperature. Add the thyme and cook slowly for about 10 minutes.They should become fragrant and sweet. Season with the salt and pepper.
Pour the eggs over the vegetables ensuring that there is an even layer across the pan. Once the egg has cooked but still looks slightly ‘watering’ on top, sprinkle over the cheese and place under a hot grill for 2 minutes until cooked through.
Serve immediately or allow to cool and place in a plastic container for later.
My one editor dubbed last month ‘Sober October‘ (i.e no drinking for the month). But after convincing her that it was a bad idea and an enterprise doomed to fail, we changed it to ‘No-hangover October‘. This was unquestionably more successful and I think she’s glad she made the switch!
Now that we’ve entered a new month, and are hurtling towards Summer at full speed, we’re calling November ‘Slender November‘. Nobody wants to set foot on Clifton looking like a beached whale and so we’re trying to gently lower our calorie intake by skipping the morning muffins and saying no to our mid-afternoon chocolate binges. Instead we are gorging on healthy salads chock-full of veggies, crunchy nuts and lots of chicken and fish.
That all sounds easy, you may say… but honestly – it’s definitely not. Not when you get deliveries of beer bread mixes, and salted caramel Rice Krispie treats and marshmallow pops and, and and! It never ends. Thankfully though, when we were invited to the launch of Col’Cacchio‘s new pizza range – Pizza Foro, our heart skipped a beat. Because in true Col’Cacchio we-like-to-be-different style, the restaurant chain has been so clever and brought out their version of a ‘skinny pizza’. I kid you not! These people totally get us.
Have a look here…
I must have had about 3 or 4 slices of pizza and then conceded to join a friend for a 10Km run. No bloating.No feeling lethargic.No nothing.
Col’Cacchio for the win!
I’ve had this box of flapjack mix in my house for at least 3 months and finally decided to open it and see what it was all about..
Wellness Warehouse launched their own brand of gluten-free mixes a while ago and I noticed that they’re in fact very reasonably priced! I think the flapjack mix was roughly R29? Not bad considering most other G.F mixes are close to R40 or R50! I think it’s because most of them are imported.
These ones don’t contain any weird artificial preservatives and additives which is nice to know:)
I was a bit hesitant to try them in the beginning because in my experience all gluten-free flours that I’ve baked with have left a very ‘crumbly’ product. These were not crumbly in the slightest! I did notice however that the actual mix contained quite a bit of raising agent (as the texture was a bit too “cake-like”) and I found I needed to add at least double the amount of milk the recipe called for, just to thin down the batter and allow for a flatter and more even flapjack.
The only ingredients that you need are 3 eggs and some milk. I used soy milk just because I like the flavour.
Taste-wise they were great but it must be noted that you need to season the mix with a pinch of salt before cooking. I decided to flavour my ‘jacks’ with dried strawberries and simply stirred them into the batter.
I served them with a drizzle of honey and a few raw almonds. They were delish and made about 20 medium size flapjacks.