Showing posts with label egg. Show all posts
Showing posts with label egg. Show all posts

Saturday, February 18, 2017

Moroccan Spiced Meatball

moroccan spiced meatball breville
I tried a delicious easy to prepare Moroccan Spiced Meatball recipe in the instruction booklet that accompanied the Breville's Sous Chef 12. This Sous Chef is handy and wonderful for a variety of meal prep. 

Thursday, July 14, 2016

Crème Brulée

Creme Brulee
If you enjoy making puddings and desserts like Crème Brulée, then you will find having this type of 6.5" white, porcelain Crème Brulée dish to be useful. This dish is safe to be used in the oven, microwave, and dishwasher.

Thursday, June 30, 2016

This Breville Sous Chef is Useful in My Kitchen

Breville Sous Chef
I like using Breville’s sleek products, which are esteemed for durable quality, innovation, speed, and precision. I have been enjoying Breville’s Sous Chef™ 12, another wonderful heavy-duty construction and cutting-edge innovation designed to be the perfect kitchen sidekick.

Thursday, July 31, 2014

Egg Sandwich, Chocolate cake and Hampton Creek Mayo Giveaway

Hampton Creek Mayo has a wonderful smooth texture, perfect to add in a variety of recipes or use it as a delicious spread. This cholesterol free, affordable mayo has become our favourite in a variety of sandwiches. Hampton Creek Mayo is wonderful for people with soy and egg allergies, as it is egg free; we don't have to worry about salmonella risk. I like that the unique Hampton Creek Mayo flavours; Chipotle, Sriracha, and Garlic is available in squeeze bottles because it is easy to use.   

Friday, January 10, 2014

Spanish Potato and Onion Egg Tortilla

This Potato and Onion Egg Tortilla recipe is from the cookbook Spain. I enjoyed looking through and trying out a few dishes from this book. The author, Jeff Koehler has delicious recipes, and talks about traditions from the Verdant Hills of the Basque Country to the coastal waters of Andalucia.

Monday, October 21, 2013

Celebrate World Egg Month With This Vegetable Scrambled Eggs and Giveaway

In celebration of World Egg Month this October, I made this delicious, easy, healthy vegetable scrambled eggs.

1 tbsp oil
2 tbsp red onion 
2 tbsp tomato 
1/4 cup green pepper 
1/4 cup mushroom 
3 eggs
1/4 tsp salt
1/4 tsp pepper optional 

Tuesday, July 17, 2012

Udi's gluten free food


I had the opportunity to try Udi's gluten free products. It didn't feel any different from the food with gluten that we usually have. My family (including children) enjoyed all the treats and buns without any complaints.
These products are perfect for anyone seeking gluten free products or has someone in the home that needs a gluten free diet so everyone in the family can enjoy the same food. The 100% gluten free products are marked clearly to indicate if it is also free from dairy, soy and nuts.  We liked the freshness of the baked goods. The brownies and cookies weren't any different from "regular" ones, as it tasted fabulous.
Udi products are made in a family owned bakery based in Denver USA. Udi's gluten free food is the first gluten-free bread that was introduced, which taste and look like "real" bread. The products have a few preservatives, but they don't contain any artificial ingredients or GMOs. All the ingredients are clearly printed on the products and online. Udi has used ingredients such as tapioca, rice flour and potato flour so I feel that their products are healthy.
Udi has a wide variety of gluten free products such as muffins, snacks, granola, pizza, buns, treats and baked products that are sold in 150 Walmart stores in US.
We had a good experience with gluten free products from Udi, so I will not think of gluten free in a different way anymore :) If Udi products were available in Canada I would buy it.
Follow Udi on Facebook, twitter, google+ and pinterest to see special offers.
Celebrate the National Hot Dog month this July with Udi baked products. We enjoyed the buns in a variety of ways:
  • We had the classic hamburger buns by spreading some butter and topped it with salad leaves, cheese, tomato, cooked meat and sauce.
  • The whole grain hamburger buns were topped with barbecued chicken burgers, hot sauce, ketchup, salad leaves, onion, tomato and mustard.
  • And a few of the buns with jam and butter :)
I liked that the buns were pre-cut.  The buns did have a slightly different taste to our palates but we liked it. The soft buns had a bit of a "munch" than the regular buns.  It felt as though these buns were more filling compared to regular buns.

I like enjoying hot dog buns this vegetable egg filling without the hot dogs :)
1/2 cup champignon mushrooms chopped
1/2 cup chard, collard or green onion chopped
2 tbsp onions chopped
1/2 tbsp garlic minced
1/2 tsp chillie flakes
1/2 tsp salt
4 eggs
2 tbsp olive oil

To serve
ketchup or hot sauce
butter

In a bowl beat all the ingredients for the mixture except oil.
Heat oil and fry the egg mixture in medium high heat.  Scramble the mixture and off the cooker.  Eggs will become dry if it is cooked for a long time.  
Spread butter in the buns, put the egg scramble and some hot sauce over it and enjoy.
This goes to yeastspotting.
All rights reserved on photographs and written content and opinion Torviewtoronto © 2012 unless mentioned. Please Ask First

Saturday, January 28, 2012

Egg appetizers


6 eggs

1/4 cup mayonnaise
1/2 tsp yellow mustard seeds ground
1/2 tsp pepper
1/2 tsp salt to taste
Italian seasoning to garnish

Hard boil the eggs, cool and then peel the eggshell.
Cut the egg vertically into two, it helps if the egg is cool. Carefully remove the yolks and put it in a bowl. Add mayonnaise, ground yellow mustard seeds, salt and pepper. Mix everything till it is a smooth paste. Put the mixture into an icing bag with 1M or 2D tip and pipe inside the egg whites.
Garnish with Italian seasoning. And serve at room temperature or chilled.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Friday, December 16, 2011

Eco friendly Fantastic Antiplastic dishes and bread pudding

These Antiplastic dishes are made with bio based material that come from American grown corn. These dishes are made in the USA. The bioplastic is made with a polymer which is produced by microbal fermentation of sugar and therefore doesn't have BPA, phthalates or PVC. It is dishwasher safe, heat resistant and durable. The dishes are pending approval for microwave use. If a knife or cutter is used on it surface, it will scratch just like other plastic. It is fully biodegradable in 2 to 3 years compared to ordinary plastic that will take 500 years and still leave toxic chemicals in the environment.
I like that this type of products are a step towards stopping the destruction of our planet. Thank you Zoe b organic for introducing us to this colourful, sustainable, high quality and functional dishes that look and feel like plastic but safer for the environment and us.
Bread pudding
2 cups of bread cut into pieces
1 1/2 cups milk
2 eggs
1 tbsp cinnamon
3 tbsp brown sugar
1 1/2 tbsp butter
sugar and fruits to garnish

Beat the milk, eggs, cinnamon and brown sugar together. Place the bread in a baking dish and pour the milk mixture over it. Press the bread so the milk with soak the bread. Cut the butter into small pieces and layer it over the bread. Bake at 375F for 20 to 25 minutes until the bread pudding is cooked, golden and springs back.
Serve warm or cold with fruits and a sprinkle of sugar.

All opinion and rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Friday, August 26, 2011

Potato frankie or Murtabak

Potato frankie Murtabak
for the roti

1 1/2 cup flour
2 tbsp oil
1/2 tsp salt
water tbsp at a time
Knead the flour into a soft smooth dough, use water a tbsp at a time as needed. Leave it to rest for about 1/2 hour.
Divide the dough into 6 parts and roll it to a thin 8" diameter. Oil the rolling pin and surface if needed, do not put flour on the board.
Heat a pan on low heat, add oil about 1/2 tsp if needed. Cook both sides of the flatbread or roti and keep it warm in a warmer or foil wrap till all the rotis are made.
Potato frankie Murtabak
For filling
2 cups potatoes boiled
1/2 cup onion
2 tbsp coriander leaves
1 green chillie chopped
1/2 to 1 tsp salt to taste

To make the potato filling, mash the boiled potatoes with the onion, coriander leaves, green chillie and salt. Make 6 parts.

Filling can be anything preferred such as paneer with other vegetables, chicken etc. If using chicken, meat or paneer; cook it with onion, tomato, ginger, garlic and spices to preference.
Potato frankie Murtabak
To assemble the frankies
3 eggs (to put 1/2 an egg per roti) or use 6 eggs (1 per roti)
Any type of chutney tamarind, green chutney or any type of sauce
Heat a frying pan on medium low heat. Add a little oil to the pan if needed, place the roti and spread 1 beaten egg or 1/2 a beaten egg.
Cover the roti a little if needed so the egg cooks faster and the bottom doesn't get too crispy. When the egg is set and no longer runny turn it and cook for a few seconds. Then put the filling and roll it. Do the same with each pre cooked roti.
Potato frankie Murtabak
Put the filling in the middle of the roti egg side up, put sauce on it if you prefer and roll. Serve it hot. I used tamarind chutney in these frankie or murtabak, also known as kathi roll.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Thursday, August 18, 2011

Zucchini herb omelette


1 cup zucchini grated
1 tbsp chives
1 tsp purple basil chopped optional
1 tsp thyme leaves
1 green chilli deseeded and chopped
1/4 tsp salt
3 eggs
1 tbsp avocado or olive oil

Squeeze out all the water from the zucchini and leave aside. Beat the eggs lightly and add the zucchini, chives, basil, thyme and salt.


Heat oil and when it is very hot add the egg mixture. Cook till the eggs are almost done, if the top is runny lift the egg up a little and allow the runny egg to go under.
When the bottom is cooked flip the egg and remove from heat.
This can be served on its own or with bread or flatbread.
All herbs used are fresh.



All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Wednesday, December 8, 2010

Salad, stir fry and more with Olivado oil


Olivado Avocado oil is available in many parts of the the world and now in Canada.
I am glad to receive a complimentary package from Olivado oils to review and to be introduced to this delicious brand of cold pressed extra virgin avocado oil.
Here are a few dishes I tried it on; stir-fried egg rice, broccoli stir fry and in roti's with vegetables and meat. It didn't burn in high heat rather gave an enhancing flavour without overpowering the dishes.
It is perfect for frying, sauteing and cooking.


It has an excellent source of Vitamin E reduces cardiovascular diseases. It also has chlorophylls antioxidants that reduce risk of cancer, cartenoid lutein which reduces age related macular degeneration and prostate cancer.
It doesn't have trans fats or sodium. It is cholesterol free and is a heart healthy product.
It is also good for the skin and hair.
It is suitable for raw food diet and is excellent on salads, dressing and dipping.

This salad is tossed with avocado oil and topped with croutons and parmesan cheese.

Some flavours ...
Olivado Avocado oil has a delicious buttery smooth flavour.
Avocado zest has a tang of lemon taste.
Omega plus has a blend of avocado, olive and flaxseed oil; natural way for good heart health in children and adults which reduces risk of coronary heart disease.
Macadamia nut oil unique and flavourful.
It not only provides quality, shelf life but it is also organic. Olivado is committed to helping over 600 family owned farms in Kenya; that previously didn't have a market for their produce.
I certainly feel good using this product, check it out for yourself I am sure you will love it too.

All opinions are mine and all rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Thursday, July 8, 2010

Moist omelette with vegetables

moist omelette

This omelette is quick, it took a lot of practice to keep it moist but cooked and now it is well loved by all at home. It can be made differently each time depending on what is available. 


5 eggs
2 tbsp onions chopped
1/4 cup bell peppers diced (red or different colour)
1/4 cup green peppers diced
1/4 cup spinach chopped or (1 green onion chopped optional)
1/4 cup mushrooms optional
1/2 tsp salt
1/2 tsp pepper

Beat well with a whisk all the ingredients except oil. Heat oil when it is hot add the egg mixture and cook till it can be flipped, slightly lift the egg that is cooking and let the runny parts go under. After flipping cook about 2 minutes and remove from heat and serve warm. The egg should be cooked not runny unless you prefer it that way. Don't cook the eggs for a long time as it will become dry and dark.
Can also add diced cooked meat, shrimp or smoked salmon with about 2 tbsp milk or cream into the mixture.
This recipe goes to Breakfast club #2 eggs hosted by Fuss free flavours and Fingers and toes.

Friday, April 2, 2010

French toast



1 to 2 eggs
1/4 cup milk
6 slices of bread
margarine 1/2 tsp for each slice

A simple way of making French toast is to whisk all the ingredients. Then soak the bread and pan fry both sides with butter or margarine until the bread is golden brown. Serve with sugar dusted on the toasted bread.

Another version If you want to pre-prepare and have some time in the morning, try this.

4 eggs
2/3 cup milk
2 tbsp brown sugar
1/4 tsp cinnamon
6 bread 1/2 inch thick slices

Whisk all the ingredients together, arrange slices on a baking dish in a single layer. Pour the mixture over the bread and turn them over to coat the other side. Cover the dish and leave overnight in the fridge.
Heat the oven to 400F grease a cookie sheet arrange the soaked bread and bake for 5 minutes. Turn slices over and bake another 5 minutes until slightly puffed, crisp and browned on both sides. Serve with maple syrup or sugar and fruits.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Thursday, April 1, 2010

Egg rice and painting

Egg rice
Egg rice
1 tbsp oil
1 onion
curry leaves
1/2 tsp maldive fish optional
1/2 tsp chillie flakes
1/2 tsp salt
2 eggs
2 cups cooked rice

Heat oil saute onions and curry leaves. Add the maldive fish, chillie flakes, salt, eggs and cooked rice. Mix all the ingredients.

Painting eggs with crayola paint
Egg craft
Pierced the bottom of the eggs to remove the inside, washed and drained before the children painted.
I didn't want to waste the eggs so we made egg rice a good way to use left over rice, omelette and also tried a dessert made with china moss and sugar.
egg china moss
All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Friday, March 26, 2010

Egg gravy curry


3 eggs hard boiled
1 tbsp oil
1/4 tsp mustard seeds
2 to 3 tbsp onion chopped
1 tbsp curry leaves
1 tsp garlic chopped optional
2 green chilli optional
2 to 3 tbsp tomato chopped
1/2 tbsp chillie powder or less to taste
1/2 tbsp coriander powder
1/4 tbsp garam masala
1/2 tsp turmeric
1/2 tsp salt
1 tbsp coconut milk powder
1/2 cup water

Heat oil, add mustard seeds. Then sauté onion, curry leaves and garlic. Add the egg and sauté until the eggs are lightly browned on the outside. When sautéing the eggs carefully use a spatula to make sure the eggs don't break. Add tomatoes and spices. Then add the coconut milk powder mixed with water and let the eggs cook in low heat for about 10 minutes.
This egg curry can be served as a side dish with bread, flatbread or rice.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First