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Broccoli, Ham and mozzarella baked with eggs

Broccoli, Ham and mozzarella baked with eggs

4-6 cups very small broccoli florets, blanched about 2 minutes, then drained well.

1-2 cups diced ham (1/2 – 1 lb.)

1 cup grated Mozzarella

1/3 cup thinly sliced green onion (optional, but good)

8-10 eggs, beaten well

Spike Seasoning (or other all-purpose seasoning blend to taste, about 1 tsp)

fresh-ground black pepper, to taste

sour cream, for serving (optional)

Heat oven to 375F/190C. Spray a 9″x12″ casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well. Dice the ham while the broccoli drains.

Layer broccoli, ham, Mozzarella, beaten egg, salt and pepper in casserole dish. 

Use a fork to “stir” the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown. (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)

Serve hot, with sour cream if desired. This can be kept in the fridge for at least a week and reheated in the microwave.

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Ham, liver and eggs fried rice

Ham, liver and eggs fried rice

2 tbsp olive oil

0.5kg beef liver

2 teaspoon fresh garlic, crushed

1 teaspoon ginger

Salt to taste

In a large skillet, warm the olive oil on medium heat.

Add liver, salt, garlic, and ginger

Cover and cook for 10 minutes, turning the liver over to brown on both sides.

Remove from the heat and set aside to rest for 5 minutes and cut in cubes

4 cup Long Grain cooked Rice

1 tsp. Kosher Salt

5 Large Eggs

1/2 cup chopped ham

¼ cup onion chopped , finely sliced

¼ cup bell pepper (red and green), finely sliced

2 tablespoon oil

1 cube

Beat the eggs with the ham in a medium bowl. 

In a large skillet, warm the oil on medium heat.

Add the onion and bell pepper, cook for 3 min.

Add the egg and cook the eggs while stirring with a wooden spoon or spatula until they’re cooked through. 

Add the cut liver, and cook for 2 mins

Add the cooked white rice, cube and salt

Reduce the heat to low, cover and cook for 10 minutes, to warm through and to let the flavors come together.

Serves hot!

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1 sheet frozen puff pastry
2 Tbsp Dijon mustard
7 slices deli ham
1 cup shredded sharp cheddar Gruyere or, Swiss cheese, (125g)

On a lightly floured piece of parchment paper, roll out the puff pastry into a 10×12-inch rectangle.

Spread the Dijon mustard over top, add deli ham and cheese; leaving a 1/4-inch border on both long ends.

Starting at a long end, roll the puff pastry into a tight log using the parchment as leverage. Press the edges together to seal. Wrap the log in plastic wrap, and refrigerate it, seam side down, for 15-30 minutes.
Preheat the oven to 375˚F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
Using a sharp knife, cut the puff pastry log into 1/2 inch slices. Arrange the rolls on the prepared baking sheets, spacing them 1-2 inches apart.

Bake until golden brown, rotating and switching the pans halfway through, about 20-25 minutes. Let cool slightly.

Serve warm.


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Puff pastry waffles with ham and cheese

Puff pastry waffles with ham and cheese

Puff pastry ready to roll out
Filling option: ham, cheese, salmon, cream, goat, mushrooms, mustard, ham, bacon, herbs, dried tomatoes, mozzarella, laughing cow …

Heat your waffle iron.
Unroll your puff pastry and cut it into 8.

Spread each piece of mustard, cheese spread or other

Drop a piece of ham and cheese

Close your puff pastry.

Cut out if necessary so that your puff pastry slippers match the size of your waffle iron.
Lightly grease your waffle iron, place your stuffed “slippers” and cook for about 10 minutes, watching the cooking well.

Serve with a salad!