Turmeric Scrambled Eggs

I needed a bit of a flavour sensation for my breakfast the other morning.
 
A few years ago i did an incredible Indian cooking workshop in Sydney with a woman called Madhu Arora. The workshop ran over 2 days- the first day dedicated to North Indan cuisine and the second day to South Indian.

I just found my diary entries from when i was there. Madhu has left a lasting impression on me. 

 The cooking today was so nourishing and satisfying. It was as if you could taste every single element of the dishes. Words can't explain how satisfied i am and how worthwhile my day was.
Madhu Arora is someone i will remember for a very long time....
I came to Normanhurst with the expectation to learn about and cook authentic Indian food, but i have left with so much more than i could have imagined. I feel as if i have learned more about myself at this workshop weekend than i have about cooking.

Anyway! This recipe is not at all about what i cooked on that weekend, but it was Madhu who first taught me to really appreciate spices and how they differ in the north to the south and what they can do for you. Turmeric in particular is one that stood out to me, hence it's appearance in my Asian style eggs. Not only does turmeric have a fantastic colour and taste amazing, it's also supposedly a fantastic anti-inflammatory, anti oxidant and antiseptic. Gargle some turmeric and salt in warm water for a sore throat. I'm no Ayurveda expert, but from what i've read, turmeric is super versatile. I reckon it's pretty cool!

Ingredients for Turmeric Scrambled Eggs
*If you don't eat eggs, try subsituting the eggs for firm tofu. Mash it up with a fork and voila, it's virtually the same dish!*

Coconut oil for frying
2 eggs beaten
dash of milk
1 red chilli chopped small
dash soy sauce or tamari
1/2 tsp fresh ginger, grated
1 small garlic clove
half tomato diced
2 mushrooms cut small
1 spring onion cut small
2 tsp turmeric powder
handful baby spinach leaves
fresh coriander
juice of half a lime or lemon

Beat the eggs in a bowl with a dash of milk of your choice add chopped coriander and spinach leaves.

Heat the oil in a pan and add soy sauce, chili, garlic and ginger. Add the mushrooms, tomato and spring onion. Fry until mushrooms soften and add the turmeric.

Add the egg mixture and stir until the eggs are cooked. Serve with a squeeze of lime/lemon juice and enjoy!

If you're interested in Indian cooking workshops I would highly recommend Madhu!
http://maindiancooking.com.au/

Baked Eggs in Leftover Tofu Bean Stew

So, a volcano erupted in Indonesia on Friday and as a result, our long-awaited flight to Darwin got cancelled. BOO! We now have to wait until tomorrow night to fly.

Might as well eat brunch...

A good friend of mine Luisa has been living with us for the last 2 months and, like me, the kitchen is her haven too. It's always such a pleasure to come home to all the delicious dinners and treats she makes and to share our recipes with each other.
 The other night she made a yummy tofu, bean stew which i will share with you now.

Tofu Bean Stew
Plenty of oil to cook in (coconut oil, olive oil etc)
250 g Firm Tofu, mashed
2 Cans Red Kidney Beans
1 Can Corn/ Fresh corn kernels
1 Eggplant diced small
5 Mushrooms sliced
1 Red Onion
1-2 Cans diced tomatoes/passata or 10 fresh tomatoes (or a combination of both!)
2 Cloves Garlic
Chili according to taste
Salt and Pepper
Turmeric
Smoked Paprika
1 tbs Sliced Jalapenos

Heat the oil in a pan and fry off the onion, garlic and tofu. Add the corn, eggplant, mushrooms and fresh tomatoes (if you have them). Add the spices and salt and pepper and fry until all the vegetables are coated.
Add the tin tomatoes, kidney beans and jalapenos. Allow to cook for 15 minutes so all of the flavours are incorporated.
Taste and add more seasoning if required.

Serve by itself or with, rice or yummy bread.

We had some leftovers and trust me, this tastes even better when it's 2 days old. After a few wines on Friday night, a decent brunch was in order for Saturday morning.

Baked Eggs
Eggs (as many as you need)
Leftover tofu bean stew. Any other leftover tomato based sauces will do as well.

Heat the stew/sauce on the stove until just boiling. Pour in to an oven proof dish and crack the eggs on top.
Place in the oven on grill until your eggs begin to firm up. Keep an eye on them as they often look like they're not cooked when they are! The grill will dry out the eggs pretty quickly. Usually they take about 10-15 minutes to cook.

Serve on toast with fresh parsley or basil. We also enjoyed ours with some soft goats cheese and sauteed kale.