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    Spicy Kale and Eggs

    This recipe has been tried and tested in my kitchen several times before being passed on to family members all of whom vouch for it’s health benefits as well as taste. Eggs gently simmered to perfection on a bed of winter kale braised with garlic, green onions and lemon juice – courtesy Williams Sonoma. Sometimes I add chopped onions and sauteed potatoes.

    • 2 Tbs. unsalted butter
    • 4 green onions, white and light green portions, chopped
    • 2 garlic cloves, minced
    • 2 bunches kale, tough stems removed, leaves roughly chopped
    • 1 cup chicken or vegetable broth
    • Salt to taste
    • 1/4 tsp. freshly ground black pepper
    • Zest and juice of 1 lemon
    • 4 eggs
    • Red pepper flakes, to taste

    In a large fry pan over medium-high heat, melt the butter. Add the green onions and garlic and cook, stirring, until fragrant, about 1 minute. Add half of the kale and sauté, stirring frequently until it begins to wilt, about 2 minutes. Stir in the remaining kale and repeat. Add the broth, the 1/2 tsp. salt and the 1/4 tsp. black pepper. Stir in the lemon zest and juice. Simmer, stirring occasionally, until the kale softens, about 6 minutes.

    Using the back of a spoon, create a pocket for each egg in the kale. Crack 1 egg into each pocket. Reduce the heat to medium-low and season the eggs with salt and black pepper. Cover the pan and let the eggs cook until almost opaque, 4 to 5 minutes. Turn off the heat and let the eggs rest, covered, until done to your taste. Sprinkle with red pepper flakes and serve immediately. Serves 4.

    Adapted from Williams-Sonoma.

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    Spicy Egg Bhurji

    This Northern Indian version of Scrambled Eggs – similar to Huevos Pericos or Welsh Rarebit – is one of my favorite choices for a quick breakfast or an anytime snack that is simple and easy.

    Ingredients –
    • 8 eggs
    • 4 onions
    • 4 green chillies
    • 4 tomato
    • 1 1/2 inches ginger
    • 1/2 tbsp Cooking oil or 1 tbsp butter
    • 1/4 tsp garam masala powder
    • salt as required
    • Mint or coriander leaves

    Peel and chop the onions.
    Finely chop the tomatoes, green chillies.
    Grate the ginger.
    Mix together the chopped onions, tomatoes, green chillies, with grated ginger in a large bowl.
    Add the garam masala powder.
    Crack the eggs into the same bowl.
    Add salt to taste.
    Whisk everything really well with a fork or an electric whisk the eggs turn until frothy.
    Heat a frying pan over medium heat. Add oil or butter.
    When the butter is melted, pour in the egg mixture.
    Cook for about 4-5 minutes stirring continuously till the eggs solidify.
    Add fresh mint or coriander leaves as garnish

    Serve hot, piled on top of toasted English muffins or roll into a warmed buttered chapati. Bon appetit!

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    Caramelized Honey Bananas

    When we were kids and hated all kinds of fruit, my mother had a recipe for bananas that were about to go soft. She would pan fry them with a bit of salt. Growing up, I loved bananas in all shapes and sizes and this snack was one of my favorites even though my siblings classified it as “weird” food!

    I have adapted my Mum’s Fried Banana recipe which looked a bit like this…

    …….adding just a little extra bit of sweetness to it.

    This is my recipe for Caramelized Honey Bananas. The whole process takes literally 10 minutes and is the perfect tasty healthy snack that you can rustle up at a moment’s notice with ingredients that you have lying around at home…!

    • 2 ripe bananas
    • 1 tbsp oil or butter*
    • 2 tbsp honey
    • 1/2 tsp powdered cinnamon
    • A pinch of salt

    Peel and slice up some ripe bananas, as though you were going to add them to your cereal bowl – about 1/2″ thick rounds. Make sure the bananas are not soft or mushy and have no dark spots on the skin.

    Take a non-stick skillet.
    Put it on medium-high heat.
    Add honey, oil or butter, cinnamon, and salt.
    Mix everything in and heat for a little bit, then add the banana slices.
    Turn the bananas over to cook for a few minutes on each side until they become deeply caramelized and sticky.
    I like to serve my honey bananas for breakfast alongside savory French toast. A combo of contrasting flavors and textures on a single plate. YUM….!

    You can serve Sticky Honey Bananas piled on top of Pancakes for breakfast, grab up a Peanut Butter Banana Sandwich for Lunch …..

    …..or serve it as a dessert with Vanilla Ice Cream.

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