A Luscious Breakfast

This breakfast recipe is perfect for a mid morning brunch or a snack at anytime. The flavours of the fresh veges will be at best when they are in season so make the most if then in spring/summer.

INGREDIENTS:
Based on 1 person

• Poached eggs (1-2)
• Grainy bread (vogels ideal)
• 1/4 sliced avocado
• 5 cherry tomatoes halved
• A rash of bacon
• Salt, pepper, coriander and lemon juice to garnish.

METHOD:

• Poach the eggs on a stove top
• Whilst they are cooking grill the bacon in a oven or in the stove tip
• Toast the bread and slice the avocado, keeping the smaller end in tact so the avo will fan out over the toast, place toast in centre of place
• Halve the cherry tomatoes, and spread around the plate
• Spread the bacon on top of the avo and top with the cooked egg
• Garnish with salt, pepper, the leaves of coriander and a squeeze of lemon juice.

Enjoy with a tasty glass of freshly squeezed orange juice!

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LoveBites Summer Spaghetti

This recipe is an inspiration from a favourite Brit chef of mine Jamie Oliver.  The oily lemon and parmesan sauce recipe is a keeper for any type of pasta but works particularly well with spaghetti, linguine or fettuccine. For this recipe version I have added a few of my favourite Italian condiments to the pasta - prosciutto, rocket, and parmesan and so, I give you my Summer Spaghetti...

Ingredients

Lemon / Parmesan Sauce

• 1 large handful of spaghetti (fresh or dried) per person
• zest of one lemon, juice of 2
• 2-4 tablespoons olive oil
• 1/2 cup grated parmesan cheese

Fillings

• 6 slices of prosciutto or parma ham
• 1 red chilli deseeded, and 2 cloves of garlic chopped finely together
• 1 cup sliced button mushrooms
• 4 spring onions sliced thinly
• grated parmesan cheese to garnish
• 10 approx cherry tomatoes halved
• rocket to serve.

To Make

• Cook pasta as per packet instructions
• Zest and juice the lemons
• Beat the lemon zest, olive oil and lemon juice together until the liquid thickens. Add the parmesan and beat until the sauce turns creamy, set aside
• Once the pasta is cooked,remove from the heat and drain thoroughly, return to the pot
• Saute the mushrooms, garlic, chilli, and spring onions in a saucepan until soft (do not burn)
• Rip in the prosciutto in small pieces and stir fry over a low heat for 2 minutes, remove from heat
• Stir the lemon sauce mixture into the pasta
• Add the mushroom mixture
• Serve pasta on top of a handful of rocket and top with cherry tomatoes and parmesan.