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Breakfast of Champions!

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I know that really and truly I should have posted this on Friday night so that you could try this for brunch over the weekend, but life has just been a little too hectic recently to be that organised with my blog (the blog really has fallen by the wayside a little recently!) Anyway, now you have it well in advance of next weekend, which we all know is a special weekend! Yes, it’s Valentines, so no doubt you will all be serving your loved one a scrumptious breakfast in bed. Now you have your breakfast in bed recipe all ready to go!

I called this dish “Breakfast of Champions” because breakfasts don’t really get much better than this in terms of taste and nutrition! Organic free range eggs, smoked wild Alaskan salmon and creamy kale! It’s all in there. Just think of how your body loves taking in all that great stuff like omega 3, great quality protein, and the calcium, iron and magnesium from the kale.

Believe it or not, this was also the first time I have ever made poached eggs in the old school way, as I was always slightly afraid of ruining them. It was easy and after testing the way with the first one, which wasn’t as attractive as it could have been, they came out perfect!

Breakfast of Champions (Creamy Kale with Smoked Salmon and Poached Eggs) Serves 2

3-4 cups chopped kale, hard ribs removed
2-4 slices wild smoked salmon
4 eggs
1 tbsp cream cheese (optional)
1/2 tbsp butter
1 tsp white vinegar
1/4 cup chicken stock
Salt and pepper to taste

Poach the kale in the chicken stock until tender (about 5 mins). Once cooked, drain remaining liquid. Add butter and cream cheese if using and stir until fully melted and incorporated. Cover and keep warm while you concentrate on poaching the eggs.

Poach eggs according to your preferred method. I used a large saucepan with about an inch of water in the bottom. Bring the water up to a rolling boil and add the vinegar. Crack the egg into a ramekin. Stir the water to create a vortex and then gently tip the egg in while the water is still swirling (but you are no longer stirring it). Turn the heat down a little so you can observe the egg’s progress. Allow to poach for around 3 mins (or longer if you prefer it a little less runny). Carefully remove egg from water with a slotted spoon. Cook each egg separately to avoid disaster!

Once all your eggs are poached, layer kale, then smoked salmon and finally the eggs on a plate. Season with Himalayan salt and freshly ground black pepper.

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Chinese Meatball Soup with Pak Choi

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I know I’ve been absent for a while again. Apologies for not keeping up with my posts. I’ve been short on time for cooking recently as I’m on a massive drive to build up business by September. I’ve decided to get back into the world of belly dancing which was my entire life (and my full time job!) for at least ten years. I have a couple of students coming to me regularly for lessons which I fit in around my personal training clients. I’ve had a few performances recently too. It’s made me realise how much I have missed dancing! So anyway I am trying to rebuild my dance business as well as trying to attract more personal training work too. Sadly, cooking and blogging has had to take a back seat whilst I do this. I’ve been eating a lot of salads and boring food such as roasted chicken breasts with steamed veggies. Not exciting at all, but quick, easy and nourishing.

This dish is another which was inspired by something similar I had on my travels around Southeast Asia (yup, still on the Asian food kick!) It was pretty simple to make and quite tasty. Feel free to add more garlic, ginger or some fresh chillies if you want a more intense flavour experience!

Chinese Meatball Soup with Pak Choi (serves 6)

Ingredients:
For the meatballs
500g pork mince
500g beef mince
5 cloves garlic, minced
1 1/2″ piece of ginger, finely diced
Salt
150g shiitake mushrooms, finely diced
1 egg beaten
For the soup
4 spring onions/scallions, sliced on the diagonal
3 pak choi, halved
500ml chicken stock
3 tbsp coconut aminos
1/2 tbsp fish sauce
Toasted sesame oil for drizzling

Preheat oven to 170C
Mix the ingredients for the meatballs in a large bowl.
Form into balls, place on a baking sheet and bake for around 25 mins
In a large wok, bring the chicken stock to a simmer.
Add the meatballs when cooked, the veggies and seasonings.
Allow to simmer until pak choi is tender but not over cooked.
Serve in bowls drizzled with some toasted sesame oil (and some fresh chilli if you like).