I always love it when I get to see my recipes in print and this book is no exception.
It’s based on natural superfoods that offer extra special nutritional attributes to your diet such as leafy green veges, unprocessed grains, dairy, eggs and even chocolate to name a few! Not a faddy, exotic ingredient in sight. This means all the ingredients are available at a reasonable price in your local supermarket and grocery store. And take it from me, the recipes are really delicious!
Here is a sneak peek at some of the shots. Australian Women’s Weekly has kindly let me share one of the recipes with you too.
Fried Eggs with Spiced Yoghurt Sauce (recipe at the end of the post)
Korean Steak Tacos
Baked Salmon Fillets with Tahini Sauce and Tabbouleh
Dark Chocolate and Ricotta Mousse
Fried Eggs and Spiced Yoghurt Sauce
2 tablespoons olive oil
1 clove garlic, crushed
½ teaspoon dried mint
½ teaspoon sweet paprika
1 teaspoon cumin seeds
cooking oil spray
4 free-range eggs
½ cup (140g) Greek-style yoghurt, warmed
1 tablespoon dukkah
2 tablespoons loosely packed fresh mint leaves
2 wholemeal pitta breads (170g), char-grilled
Heat oil in a 22cm (9-inch) frying pan (base measurement) over medium heat; cook garlic, dried mint and spices, stirring for 1 minute or until fragrant. Spoon into a bowl; set aside.
Wipe out pan with paper towel. Lightly spray pan with cooking oil. Heat pan over medium heat; cook eggs for 4 minutes or until whites are set and yolks remain runny. Add yoghurt to pan; remove from heat.
Sprinkle eggs with dukkah and mint leaves; drizzle with spiced oil. Season to taste. Serve with pitta bread.
prep + cook time 15 minutes serves 2
TIPS: Warm yoghurt in the microwave oven for 20-30 seconds. Char-grill pitta bread in a heated grill pan or on a barbecue grill plate.
Superfoods is available now from all good bookstores.
Recipe developer (for the above recipes): Jane Howard
Food stylist: Michelle Noerianto
Photographer: Ben Dearnley