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Summary: With spring just started and the Asparagus season just around the corner, this is a recipe for sunny side up eggs with asparagus and shallot. They make for a quick, delicious and filling lunch or would make a great addition to a spring time brunch.
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Summary: These open omelette rolls were inspired by Vietnamese bank khoai, which are pancakes made with rice flour, soda water and turmeric, and filled with a variety of fillings usually including eggs, and other non vegetarian fillings.
To make them more protein based than carbs based, I leave out the rice flour altogether and beat the eggs like for an omelette, with some turmeric. To make them more similar to the traditional Vietnamese pancakes, just add a little rice flour. I serve them on a salad leaf, filled with cooked onions and protein-rich portobello mushrooms, cucumber and lots of fresh coriander.
Serves 4 as a starter or a snack, or 2 as a main.
Great with kids, as they enjoy assembling their own. Would also work a treat in a lunchbox or for a picnic, if you pack the salad, the omelette and the fillings separately until ready to eat.
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Summary: Legend has it that a long, long time ago, a young woman was madly in love with a Persian Prince, so she baked him a cake filled with magical love powers to make him fall in love with her. In one version of the tale, the cake works its magic and the Prince returns her love, but in another, he doesn't Either way, the Persian Love Cake is a symbol of undying love, with enchanting flavours of rosewater, cardamom and saffron. Perfect as a Valentine's Day celebratory cake, the Persian Love Cake has also become a popular choice for wedding cakes.
This is our take on the Persian Love Cake: first, we make it gluten-free by using a combination of ground almonds and ground pistachios with no flour at all, secondly we incorporate orange juice and zest into the cake, and finally, to make the cake just that little bit healthier, we skip the icing, and make a cake drizzle that has no added sugar, as the cake is sweet and lovely enough. The result is a moist, nutty, fruity, floral, enchanting, magical cake, fit for charming any Prince (or Princess).
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