Spanish Eggs!

In Breakfasts, Main Meals on March 8, 2013 at 11:00 pm

So, these are Jodi Style, which means there’s lots of hidden veggies ๐Ÿ˜€ I have NEVER made spanish eggs before, but just spontaneously wanted to (we ran out of meat lol). I didn’t like the recipes online though, so made this up… the smoky paprika mimics the flavour of bacon or chorizo ๐Ÿ™‚

Oh, and my husband recently surprised me with a Thermomix, so the recipe is suited to that. You should be able to work it out for the stovetop though – just finely chop everything, reduce the sauce, and use a stick blender if you like! Happy cooking!! x



  • 1 red chilli
  • 2 massive cloves of garlic, or lots of little ones lol
  • 1 red onion, quartered
  • good glug of olive oil
  • 1/2 red capsicum quartered
  • 1 carrot quartered
  • 1 (long skinny) eggplant, chopped
  • fresh basil
  • fresh thyme
  • fresh oregano
  • 1/4 teaspoon dried oregano
  • tiny pinch cayenne pepper
  • 1.5 teaspoons SMOKEY paprika
  • 3 tomatoes chopped
  • 1 tablespoon tomato paste
  • good pinch Himalayan salt
  • 4 eggs
  • extra
  • salt
  • grated cheese
  • creamed corn&beans for serving?
  • fried flatbread for serving?


  1. Blitz chilli and garlic in the thermomix on speed 8, add onion, blitz for a few seconds on speed 6 until chopped, add oil, saute for 4 minutes on 100C, Reverse, speed 1.ย Prepare other veg.
  2. Add through the MC vent: capsicum, carrot, eggplant. Blitz, off Reverse, on speed 7 for a few seconds to chop veg.
  3. Add tomato and herbs, tomato paste and salt. Cook 100C, 10 mins, Reverse, speed 1.
  4. Take off Reverse, Blitx on speed 7 for a few seconds, to get the sauce to the consistency you want. I wanted it slightly chunky.
  5. Cook for another 5 minutes on 100C, Reverse, speed 1.
  6. Pour into an oven dish, drop in 4 eggs, and sprinkle over a pinch of salt. Bake in a preheated 180C (160C fan forced) oven until eggs are cooked to your liking.
  7. Sprinkle with cheese and serve. We had it with creamed corn and (4 bean mix) beans that were cooked in the TMX while the eggs wehodre baking. And also with some paratha (mixing our cultures!). Kids loved it – freaking delicious!!!ย IMG_3737

Dodgy Lemon Slice with Icing

In Uncategorized on November 23, 2012 at 10:09 pm

By dodgy, I mean it uses crushed shop biscuits and canned condensed milk lol… If this offends (which it usually would on my non-lazy days lol) just use any sort of flour(s), butter, sugar….or pulverize your favorite blend of seeds and nuts with honey, tahini and lemon….but that’s a slice for another day…a slightly less lazy day… ๐Ÿ˜‰ย 


  • 80g butter
  • 250g (3/4 cup) sweetened condensed milk
  • 250g Arrowroot/Nice biscuits
  • 85g (1 cup) desiccated coconut
  • 1 tablespoon (20ml) fresh lemon juice
  • zest of one big lemon/2 small lemons

Lemon Icing

  • 250g (1 3/4 cups) icing sugar
  • 2 tablespoons (40ml) fresh lemon juice
  • 1 1/2 tablespoons desiccated coconut, for sprinkling on top of slice


  1. Grease an 18cm by 28cm slice pan or baking dish and line pan/dish with baking paper.
  2. Place butter and condensed milk in a small saucepan over medium-low heat, stirring occasionally. Remove from heat when butter has melted and mixture is smooth.
  3. Finely crush biscuits using a blender or food processor. Stir crushed biscuits, lemon zest and coconut together in a large bowl until well combined.
  4. Stir lemon juice into condensed milk mixture.
  5. Add wet ingredients to dry ingredients and stir until well combined.ย 
  6. Press mixture into the prepared pan. Press flat with a spatula. Refrigerate while preparing icing.
  7. Whisk icing sugar and lemon juice together in a jug until smooth. Spread lemon icing over slice and sprinkle with extra coconut.
  8. Refrigerate slice until cold and firm then remove from the pan and cut into pieces. Store slice in an airtight container in the refrigerator.ย 

Chocolate Brownies

In Uncategorized on November 23, 2012 at 9:57 pm
These are yum! And totally not healthy…which is unusual around here lately, so Kev REALLY appreciated them ๐Ÿ™‚ Made them for the launch of his team’s new race car tonight…along with a big tray of lemon slice. Crunchy on the outside, soft and melty in the middle! Oh, and they’re a brownie you can make if you don’t have chocolate in the house….which strategically we often don’t! ๐Ÿ™‚ They’re gluten free, but definitely not sugar free ๐Ÿ˜€
  • 250g butter
  • 430g (2 cups) caster sugar
  • 4 eggs (I used 7 eggs, some were home-laid by tiny chickens!)
  • 1/2 cup almond meal
  • 1/2 cup arrowroot flour
  • 1/4 cup cornflour
  • 1/4 cup brown rice flour
  • 80g (3/4 cup) cocoa powder (I use raw cacao which is bitterer than the processed cocoa, so use slightly less cacao powder!)ย 
  • seeds scraped from 1 vanilla pod, or 1 tsp vanilla essence
  • Cocoa powder/icing sugar, extra, to dust


  1. Preheat oven to 180ยบC(160C fan forced). Line a 20 x 30cm slab pan with non-stick baking paper.

  2. Melt the butter in a saucepan over medium heat. Remove from heat. Stir in the sugar. Add the eggs, 1 at a time, and whisk until mixture is thick and glossy.
  3. Sift the flours and cocoa powder over the egg mixture and stir until well combined. Stir in the vanilla. Spread over the base of the prepared pan.
  4. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. (This always seems to take different times, it could be closer to an hour, but check from 30 mins onwards..) Set aside in the pan to cool completely. Cut into pieces and dust with cocoa powder.
  5. Freaking delicious!!


  • Optional: add any nuts, berries or fillers you’d like ๐Ÿ™‚