Avocado on toast

A good breakfast doesn’t need to be complicated. With the right herbs and spices, a simple avocado smash with some fried mushrooms can be a cheap alternative to going out for breakfast. Here I’ve fried the mushrooms in olive oil, garlic, Italian spices, oregano and a good sprinkle of salt/pepper. Add a little water if the mushrooms are burning. For the avocado, add a little olive oil and salt/pepper for extra flavour.

IMG_5784

Kohlrabi

Cooking for me is about learning and experimenting with new ingredients, flavours and combinations. Sometimes this means getting inspiration from others, following recipes or sometimes going with my own ideas. When I saw this vegetable I didn’t even know what it but was curious as to what was underneath it’s purple and funny looking skin. It is actually a German turnip or cabbage and can be eaten raw or cooked. I baked it with truffle oil like any other hard vegetable. Without giving away the taste, I can say I will be buying this again.

IMG_3295

Take a chance in the kitchen and buy something you’ve never had before. You’ll be surprised at what you can find in your local fresh food shops. Happy 2015 everyone!

Frittata

There is something therapeutic about cooking a frittata. Once I have fried my base ingredients, on this occasion chorizo and mushrooms, I add the whisked eggs and let it simmer for 10-15 minutes. The slower the simmer, the better. IMG_2861

This frittata also has silverbeet and dollops of fresh ricotta. When the frittata is almost cooked, place it under a hot grill to give it a nice golden finish.
IMG_2966
Mix up frittatas with a variety of ingredients. This one has roasted potatoes, pumpkin, italian sausage and feta.