EASY SCRAMBLED EGG AND OVEN ROASTED BABY TOMATOES (EASY EASTER BREAKFAST)

 
We all want to have a stress-free Easter weekend with whomever we spend it. And with family (or friends) popping in its nice to make an easy breakfast for everyone. You could even start making it while the kids are searching for Easter eggs! It only takes a quick checking on stove and oven to keep an eye on  breakfast - its that easy. Start by putting the little tomatoes in the oven and once they are looking almost done then mix all the ingredients for the eggs together and place in the pan and only stir every now and then... and you're done.

Make sure to brew some really good coffee to finish this laid back breakfast off. It will feel luxurious while you put your feet up and relax - not having to slave over the stove. (be sure to put a kiddy wink on toast making duty).

INGREDIENTS
5 - 7 Rosa or Cherry Tomatoes per person
Fresh basil (a few leaves)
2 eggs per person
1/3 Cup of Milk per person
a splash of cream for extra decadence (optional extra)
Salt (pinch)
Olive Oil

METHOD
Start with putting the little tomatoes a size appropriate oven dish and drizzle with olive oil, salt and scatter some fresh basil over. Place in the oven at 170 degrees celcius and leave to cook away - keep an eye on it every 7 minutes or so.
When the tomatoes are almost ready crack all the eggs and milk (add cream for decadence) and some salt into a jug or bowl and whisk with a fork to mix through. You should have yellow milk.
Heat a frying pan, add some olive oil and pour in the whole mixture.
Place on a low to medium heat and resist the urge to stir.
Wait a while but do make sure its not burning and then with a flat edged wooden spoon or egg lifter stir/ push the egg across the bottom of the pan to move- allowing the runnier egg to move into the gaps and the cooked egg to be moved to the sides.
Once most of the egg is cooked take off the heat - don't over cook/ dry out the egg (the egg will carry on cooking as it sits)
Dish up with the cooked tomatoes and serve.

ps the gold in egg the photo is spray painted and I would never condone eating anything that has come into contact with paint - it was just for picture fun!

VANILLA SPONGE CAKE - GLUTEN FREE & ON YOUTUBE

 After Many hours I finally have a recipe video on You Tube - hooray!

Enjoy the EASY and Gluten Free Vanilla Sponge cake. Feel Free to share this video - go nuts and tell everyone - even your grandma. She'll love it to!...

To go directly to the link and to see it in a much bigger screen go here https://www.youtube.com/watch?v=Mbt0pfH1_ZM

Thank you to my 2 egg actors who were super cute and very willing to try anything ;)

A BIG THANK YOU to Matthew Mole for allowing me to use his cute and fun snappy song. You can down load his music for free here

And for my husbands patience I owe him another cake ;)

GNOCCHI GLUTEN FREE

 

I have been eating very little meat for the last 2- 3 months. Reserving to eat meat for special occasions or a treat. Doing this I find that I have so much more energy and feel more awake. Weird cause I didnt feel asleep before.
Anyway when eating out I find it hard to find something on the menu that I like that is meat-free and wheat free. *I don't eat sea food either.
Even though Gnocchi isn't wheat free I decided that because it has quite a lot of potato in it I'd give it a try as I was tired of eating lettuce filled salads at restaurants.
After enjoying a few I decided I needed to give it a try myself

I read through some recipes and I found this one to be the most comprehensive and helpful here on www.finecooking.com

I converted my recipe to gluten free and just used a rough read through of the recipe to make my own version.

INGREDIENTS
6 medium potatoes
Gluten Free Flour +/- 1 and a half - 2 cups (i just added until i had the right consistency)
1 egg
a generous pinch of Salt

METHOD
wash your potatoes and place in a pot of boiling water so that potatoes are covered by the water and turn down to a simmer.
Simmer until soft. I tested by inserting a knife and it went in easily.
Turn off and throw off the water and allow the potatoes to cool down until warm.
Peel the potatoes by hand and roughly cube.
Mash the potatoes WELL! you want it to be lump free and smooth.
Let the mash potato cool then add 1 egg and a generous pinch or 2 of salt and stir in thoroughly.
Now add flour a bit at a time until you feel you have reached a soft dough consistency - not super sticky but not to stiff either. Mix with your hands. DO NOT work with it to much - just enough to mix all the flour in. I felt the success is not over working your dough.
Wash and dry your hands.
Flour your work surface.
Break off fist sized balls of dough 1 at a time and roll into a sausage.
Use a sharp knife and cut into pieces about as wide as your thumb.
Lay the pieces on a baking tray covered with wax paper.
Keep working until you have rolled and cut up all your dough.
Using a large pot bring water to the boil and sprinkle in a little salt. Turn down to a simmer.
Place roughly 10 gnocchi pieces in at a time and when they float remove with a slotted spoon.
If you put to many gnocchi in at once you will end up with a goopy mess.
Place a sauce of your choice on your plate or bowl and place gnocchi on top.
Sprinkle with freshly grated cheese
Serve immediately

 

PS this was a huge hit with my family :)