Cook for 30 seconds then add the cherry tomatoes, a good pinch of sea salt and the oregano. In a large ovenproof frypan, warm the olive oil over a low-medium heat and add the garlic and fennel seeds.Drain and when cool enough to handle, squeeze out excess water and set aside. Blanch the spinach in a pot of salted boiling water for 2-3 minutes or until wilted.For the garlic parsley oil, combine all the ingredients in a small bowl and set aside.Preheat the oven to 200 C / 180 C fan-forced.She says that while some grilled bread is a perfect accompaniment, she loves making some quick flatbreads to dip into the yolks and the vibrant tomato sauce and her son loves helping her with the dough. Just like many other moms, she loves spending time with her kids and cooking is one of the activities that they love doing together. They are really perfect for breakfast, brunch, or anytime really." Here it’s with spinach and chickpeas which together with the beautifully cooked eggs, make for such a satisfying and comforting meal. Now that I have my own kids, I find myself doing the same thing. ![]() Because just like us, Julia sees this as a " quick and nutritious way to feed the whole family." Inspired by her mother, she says, " Growing up, my mum would often make baked eggs with leftover pasta sauce. She cooked this delicious, easy-to-make recipe that works perfectly with leftover pasta sauce. ![]() Melbourne-based cook & author of two best-selling cookbooks, Julia Busuttil Nishimura, invited us into her home kitchen earlier this month to participate in a magical cooking session with her son.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |