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Summary: These are effectively omelettes baked in a muffin tray or individual silicon cupcake or muffin moulds instead of cooked in a frying pan on the hob. High quality protein, and rich in healthy fats and lecithin from the egg yolks. Their small size makes them perfect for little hands, at home, in their lunch box or out on a picnic. Or serve as part of a gourmet brunch or afternoon tea spread, or a starter with a green salad for grown-ups.
You can make endless egg muffin variations by using different vegetables, raw or stir fried in a little fat beforehand.
These ones are hugely popular with children, as the raw red bell pepper gives them sweetness, the feta cheese makes them creamy and the parsley gives them the slightest hint of green.
Makes 5 or 6 egg muffins, depending on the size of your muffin cups. Keeps well for several hours at room temperature or a few days in the fridge.
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Summary: Cheese and lentils might not be a very common salad combination, but the Beluga Lentils and the goats cheese combine incredibly well in this recipe to deliver a filling and satisfying, yet light and fresh salad, with a beautiful contrast of colours, flavours and textures. Soft and chewy, yet also crunchy.
You could of course use canned or pre-cooked Beluga lentils, but the secret here lies in infusing the lentils with onion, garlic and thyme deliciousness as they cook.
If you have never made your own croutons, this recipe is pure gold, even if you only make the croutons, as you will be amazed at how easy and incredibly delicious they are to make. You will wonder why you settled for the shop-bought version for so long.
These awesome homemade garlic and parsley croutons will work great in other salads and as a topping on your favourite soups.
Serves 2 as a main meal or 4 as a starter.
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Summary: Harira is a very popular soup in Morocco and in all of the Maghreb, where it is often eaten to break the fast every night during the Ramadan, the Muslim month of fasting. Harira is hearty and satisfying thanks to the chickpeas, lentils and pasta. It is usually made with very thin, angel hair pasta, but I used orzo, a tiny rice grain - like pasta. Harira is unbelievably fresh and flavoursome thanks to the fresh herbs and the fresh ginger, the cinnamon makes it somewhat sweet, and finally, the saffron just makes it out-of-this-world.
Yet, Harira is childishly easy to make.
The soup can be eaten on its own or with couscous.
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