Whole egg omelette

This is a recipe that takes me down memory lane, it's something that my mum would whip up in the school holidays for breakfast or if we had guests staying over this was guaranteed to make an appearance at the table for a hearty filling breakfast. Mum would traditionally serve this with paranthas - crispy buttery chapatis - and steaming cups of chai.


With this omelette as the eggs are left whole, you can leave the yolks runny or fully cooked through to your preference, either way this is definitely a tastebud pleaser. 

For this omelette it's super handy if you've got a frying pan with a lid as in the last step the use of the lid helps to cook the yolks with the help of the steam, if not you can place the pan under the grill until the yolks are cooked to your preference 

To make my whole egg omelette to serve 4 /5 people you will need:

5-7 medium eggs* ( depending on the size of your pan you may be able to fit in more or need less )
1 chopped red onion  
1/4 each of red, yellow and green bell pepper sliced 
A large handful chopped mushrooms
1 green chilli finely chopped 
1/2 tsp chilli flakes
1/2 tsp salt
1/2 tsp smoked paprika 
Handful fresh chopped coriander 
1 tsp cumin seeds 

• Start by cracking the eggs carefully into a bowl ensuring the yolks stay whole and don't split. Set the bowl aside.

• In a frying pan, add a little olive oil and on a medium heat, add in the onion and cook until the onion begins to soften.

• Add in the mushrooms and continue to cook on a medium heat, when they are almost fully cooked, add in the peppers, along with the chilli, chilli flakes, salt and smoked paprika and continue to cook until the peppers are just soft but not mushy. Spread the vegetables evenly over the base of your pan.

• Slightly lower the heat, then carefully pour the eggs into the pan. The eggs may end up all on one side, carefully tilt the pan to help spread the eggs out. 

• When the whites just begin to cook, sprinkle over the cumin seeds and if your pan has a lid, place the lid on and totally lower the heat ( alternatively place under the grill on the lowest setting ) and leave to cook till the whites are completely cooked and the yolks have set to how you like them. 

• Once cooked, sprinkle over some smoked paprika, garnish with the chopped coriander and drizzle over some of your favourite sauce - I went with sweet chilli and garlic but even good old ketchup or brown sauce will go well 

• Serve with toast and any extras as you wish



* I managed to fit 8 eggs in my pan as it is rather big, if your pan is small, adjust the amounts of the ingredients accordingly 

My 'Kinda Red Thai' prawn curry

So this is one of those recipes that i threw together, and didn't follow any kind of set recipe or instructions and hoped for the best - hence the 'kinda thai' title as i used ingredients and flavours typically found in Thai curries. The husband thoroughly approved so I'm happy with that  


 For my Kinda Thai curry to serve 2 -3 people you will need 

200-250g cooked prawns
2 medium onions
1 tsp salt
2 tsp garlic paste
2 tsp ginger paste
100g red thai paste
2-3 lime kafir leaves
1 lemon grass stalk
2 tbsp tomato puree
1-1 1/2 tsp red chilli flakes 
1 tin coconut milk
300g pre cooked egg noodles

To garnish:
spring onions
bean sprouts
1-2 red chillies
ginger 
fresh coriander

• Start off by finely chopping the onions and saute in a little olive till lightly brown, then add in the salt, garlic paste & ginger paste.

• Add in the lemon grass stalk (i peeled off the first outer leaves, snapped the stalk in half then added)  and the kafir lime leaves, stir for a couple of minutes to let the flavours absorb, then add in the chilli flakes, red thai curry paste and the tomato puree. 
• Finally add in the cooked prawns, the coconut milk & enough water to just cover the prawns. 
• Leave to simmer for a few minutes on low heat then add in the egg noodles
•  Just before serving finely slice all the garnishes except for the beansprouts - i just snapped them in half, chop the coriander then sprinkle all the garnish over the curry and tuck in

Chicken Khawse

This is one of those recipes where Ive only had the dish twice at the most but it's one that I love as it's a curry that's got depth with spices without being too hot as well as being light and refreshing with the addition of coconut milk and yogurt. 

I failed in my efforts searching Pinterest and Google to find the actual recipe since i couldn't remember what it was called, and thanks good old Facebook a friend knew what i was looking for an came to my rescue. 

This is a perfect dish for this time of year, when it's dark gloomy and freezing cold - a proper winter warmer of a dish.

To serve 4- 6 people you will need:
2 medium onions
3 chicken breasts (thinly sliced) 
2 x 500g tub natural yogurt
200ml tin coconut milk 
250ml chicken stock
2tbsp gram flour 
2-3 tsp ginger paste
2-3 tsp garlic paste
2 green birds eye chillies 
2 red bullet chillies (de seeded )
1 1/2 tsp salt 
1 tsp garam masala 
1 bay leaf
1-2 kaffir lime leaves
1 tsp cumin seeds*
1 tbsp soy sauce
2 teaspoons curry powder 
2-3 spring onions finely chopped 
fresh coriander chopped 
crisped fried onions
fresh finely sliced ginger 
200g egg noodles 
juice of a whole lime 
1-2 limes cut into quarters

• Start by heating a little oil in a heavy based based pan, add in the onions finely sliced, and cook till the onions soften and just start to colour. Add in the garlic ginger salt and the 2 green birdseye chillies. Continue to cook on a medium heat until the chillies have slightly softened and the onions have gotten slightly golden brown.
• Add in the chicken and continue to cook till the chicken just starts to colour, add in the curry powder, garam masala, bay and kaffir lime leaves and cumin seeds. Cook through until the chicken is almost completely cooked, then remove from the pan and set aside.
• In a bowl mix the gram flour with 2 tablespoons of the yogurt to make a smooth paste, then add in the remaining yogurt, then the chicken stock and coconut milk. Stir it altogether till its all combined and there are no lumps
• On a high heat, add the milk to the pan, continuously stirring till it reaches boiling point.* Reduce the heat, add the chicken to the pan along with the soy sauce. Leave to simmer on a low heat for about 10 minutes
• Add in the noodles and stir through. At this point i like to taste test to see if it needs more of either yogurt or coconut milk or wether it needs to simmer for longer. If it gets too thick for your liking, all you need to do is add a little fresh boiled water till its at the consistency you like.
• Add the coriander and red bullet chilli just before serving, and as an extra serve the crisped fried onions, fresh ginger slices**, spring onions and lime wedges separatley and your guests can help themselves.

*stirring the milk until boiling point prevents the yogurt from splitting and ending up from looking like curds/ cottage cheese. I tend to stir in circular clockwise motions at a slow speed so i can see the bubbles form as it comes to boil

** for the ginger i use a vegetable peeler to get really thin slithers and that way it's perfect to bite straight into and gives a really nice kick

Who says Nandos is just for chicken ?!

Sundays go hand in hand with long lie ins, late breakfasts, staying in your pyjama's for as long as possible and most importantly a good old roast dinner. I don't know about you but a sunday without a roast of some form is just criminal.

With that said a roast isn't always possible when you've kids running crazy around the house or are desperately (is it just me ?)  trying to catch up with the mound of laundry and ironing. This is a recipe that really requires hardly and prep at all, and cooks away slowly while you can get on with whatever else needs doing..  Or if your anything like myself .. plonk yourself on the sofa and do as little as possible !!




To serve a family of 4 for you will need :
2- 2 1/2 kg lamb shoulder
2 sachets of Nandos garlic & herb seasoning (medium hot)
100ml olive oil
fresh rosemary sprigs*
2 medium red onions

• Start by preheating your oven at 200c, (fan assisted) then in a small bowl combine the 2 sachets with the olive oil and stir together and put aside.
• Take the lamb shoulder and lightly score all the top and underside. Take the garlic marinade, pour over the shoulder and rub in well with your hands, making sure you get into the scored cuts.
• Take the rosemary sprigs and tuck into a few of the cuts on top and the underside
• Cover the lamb with foil and place in the oven and leave for 2 hours
• After 2 hours, remove the foil from over the lamb**, add in 2 roughly chopped onions. Lower the heat down to 150c and place back in the oven for a further 3 hours
• The lamb now should be golden and fully roasted. Remove from the oven, recover with the foil and leave to rest for at least 10 minutes.
• Serve with your favourite roast veg, my easy peasy yorkies and gravy  … and lashings of gravy 

Yorkies and Gravy

What's better than a home made roast ? It's a home made roast with home made gravy AND yorkshire puddings .. both of these go perfect with my roast lamb shoulder, the recipe which is here

If you're one of those that thinks gravy and yorkies are a bit of a mission, i promise you not.


To make 6-8 yorkshire puddings you will need:

100g plain flour
2 eggs
100ml milk
pinch of salt and pepper
oil oil

• Preheat your oven on full *
• In a 12 hole cupcake/muffin tin, pour about a tablespoon of oil into each hole
• Place the tray into the oven for the oil to heat up for about 10 minutes - the oil needs to be bubbling hot.
• Whisk together the milk & eggs and add in a pinch of salt and pepper.
• In a bowl, place the flour and make a well. Slowly pour the milk into the flour whilst continously whisking. You should end up with a smooth batter. If there are any lumps, continue to whisk for a further couple of minutes
• Carefully remove the muffin tray from the oven and pour in the batter into each hole evenly. Try to be as quick, but careful, as you can. 
• Lower the heat to 250c and place the tray back in the oven, leave for 25-30 minutes. Do not open the door until the yorkies have almost doubled in size and are golden brown in colour. 

To make the gravy you will need :

Roasting juice from the roasting dish
1 tablespoon of flour
350-400ml of stock

• Start by removing your roasted meat or poultry from the roasting dish and placing aside. Place the dish on a low heat over your cooker.
• Remove excess bits of fat as you'll end up with a rather heavy and greasy gravy, scrape the juices  and bits off the tin with a wooden spoon and you should see the juice begin to simmer
• Add in the tablespoon of flour and mix and stir continuously and you should end up with a paste like consistency
• Slowly pour in the stock, again continuously stirring. Keep stirring till the flour and stock have combined together. Leave to simmer for a couple of minutes to thicken. 
• If after a couple of minutes the mixture is too thick, add in some more stock or even just a little water. If it's too runny for your liking, leave for a few more minutes. Season with a little salt and pepper

A nomination for a Liebster Award

Hi all,

How are we doing ? As some of you may or may not know it's Ramadan and we are almost half way through the 30 days - it will be Eid before we know it !

I have to apologise as again this blog is getting neglected due to house- wife & motherly duties and my new cake baking venture. As neglected as it's been, the lovely Hazel Duke at The Little Welsh House has nominated me for a Liebster award.

The nomination is about answering questions by the blogger that has nominated you, putting forward your own set of questions for the bloggers that you nominate and basically spreading the love between bloggers

Here's Hazel's questions from her post with my answers

What is your favourite animal or bird and why
It would have to be a toss between cats & dolphins. I've loved cats since I can remember and had a soft spot for them. I love Dolphins as they seem so free and elegant in the water and are so intelligent

Who outside your family has inspired you the most
I would say my close knit group of friends that I have, some of which I've known since my early teens. They inspire me as they all have their own individual journeys with highs & lows and how each one of them persevere through it all with a smile on their face

What is the one thing you have always wanted to do but never quite dared to
I would love to at some point in my life go on a Kenyan safari, this is mostly likely not happened yet due to the issue of money, so it's not so much about not daring to do it

If you could travel to any era past or future, when would it be
I would probably travel to the years in which my parents were growing up - the 40's & 50's to be a fly on the wall and see their childhood and what Pakistan was like back them

What is you favourite skill or hobby
This is easy - anything to do with cooking or baking, I'm at my happiest when I'm in the kitchen feeding people 

What song or piece of music really moves you (or your feet )
I would have to say any song by the late great Whitney Houston or Michael Jackson. I grew up listening to their stuff and love it even now

Which woman from history would you love to meet
There are too many to chose from but off the top of my head I would say Rosa Parks - An African American civil rights campaigner who defied an order of giving up her seat on a bus to a white person at the time of the apartheid 

5 blogs that I would like you to check out are:

The Boys Behaviour - a blog of an adoptive mum sharing her experiences of her journey with her son

Skint Dad  - an award winning blogger sharing brilliant thrifty tips for your home & family

The Puffin Diaries  Another blog of an adoptive mum & her journey with her 2 boys

My crazy mad world  One of my High School bestie's that blogs about food, crocheting
& things that make her smile

Red velvet baking a must for all that love cake and all things to do with baking



And my 5 questions for the bloggers I've nominated are :


If you could invite 4 guests for dinner (dead or alive) who would they be and why ?

What would be your dream career if you aren't in it already ?

If you could choose to live someone else's life for a day, who would it be ?

What foods would make up your all time favourite 3 course meal ?

Where would be your dream destination to live  ?



Get spreading the love guys x x x