You don't need much for these, but you do need 1/4 cup of cumin seeds.

This is probably what you are saying after reading "1/4 cup of cumin seeds." It seems like a lot but have faith, you will be pleased you did.

My friend Manju introduced me to these potatoes and when she makes them, she leaves them in the pan, turns the heat up and gets some brown edges on them this way. I experimented with the broiler in my oven and I found it faster but either way is fine.

Indian French Fries
8 - 10 medium potatoes parboiled and cut into bite size pieces
1/4 cup of cumin seeds
1 onion diced (optional)
1 tbsp of chat masala (if you can't find any [see below for Amazon link], substitute with 1/2 tbsp of cumin powder and 1/2 tbsp of chilli powder)
1 tsp of salt
​1/4 cup of veg oil
cilantro, parsley or chives for garnish

Heat a large pan over a medium heat. Add the veg oil and when hot, add the onions, cumin seeds and salt. Saute for 5 - 7 minutes, flavouring the oil and allowing the onion to get soft. Add the potatoes and chat masala (cumin powder and chilli powder) and mix well to cover all the potatoes. Remove from the heat if using the broiler method. If using the pan method, turn up the heat and allow potatoes on the bottom to get some colour then stir to get new ones on the bottom and continue.

If using the broiler method, line a large cookie sheet with parchment paper and turn your broiler to high. Raise your rack so it is near the broiler. Place your potatoes under the broiler for 7 minutes (you may have to adjust depending on your oven), take out, flip and put under for another 5 - 7 minutes. Before removing from the cookie sheet, sprinkle with some salt. once plated, garnish with cilantro, parsley or chives.

When you really want lasagna but don't want to eat the carbs - make eggplant parmesan. My recipe is simple but full of flavour. The key is the eggplant.

It must be barbecued. There is a little prep but no more than half an hour. If you feel like giving your tomato sauce some love, you can roast the tomatoes and let them simmer with fresh herbs or you can cheat and use a can of crushed tomatoes with dried herbs - also tasty.

Eggceptional Eggplant Parmesan
1 large eggplant sliced 1 cm thick
2 - 3 large tomatoes quartered.
1 jar of passata or a small can of crushed tomatoes.
1 onion diced
3 cloves of garlic minced
1 tbsp of fresh thyme chopped or 1 tsp of dried thyme
1 tsp of dried oregano
1 cup of grated mozzarella
1 1/2 cup of grated parmesan
a bunch of basil 
a few tbsp of olive oil
salt and pepper

Begin by setting your oven to 300. Toss the tomato quarters in olive oil, salt and pepper. Spread them out on a parchment lined cookie sheet and bake for 30 - 45 minutes. 

While the tomatoes are baking, heat your barbecue to a medium heat and drizzle the eggplant slices with olive oil and sprinkle with salt and pepper. Grill on each side, watching for nice colour, about 5 minutes per side. Remove when done.

Heat a saucepan over medium heat and add a tbsp of olive oil. When hot, add the diced onion, thyme and minced garlic. Add some salt and pepper and cook for 5 - 6 minutes until the onions are soft. Add all the tomatoes, the dried oregano, some salt and pepper and turn the heat to low. Let simmer for 15 - 20 minutes, stirring occasionally. Taste test and if yummy, remove from the heat.

Assemble your dish by first putting a little sauce in your 8x8 pan. Place 2 slices of eggplant on the bottom, then sprinkle half the parmesan and lots of basil leaves then 2 more slices of eggplant. Spread loads of sauce on the eggplant slices, then parm, then basil and so on. I had 6 slices, if you have more, adjust accordingly. The mozzarella is for the top. Bake at 350 for 30 minutes. 

Don't they look tasty? This picture was taken before they deflated and became little wrinkled egg muffins, however, they are no less tasty after deflating. These have become our new go to snack and breakfast on the run. They only take 10 minutes to put together and 20 to bake. Sweet.

I'm using muffin liners because my muffin pan is what I'll call "vintage." Some may say old and rusty. If you have a lovely new muffin pan, just spray the muffin tray before adding the egg mixture.

Super Easy Egg Muffins
8 eggs
1/2 cup of cheddar or marble cheese
1/4 cup of fat free cream (or milk)
salt and pepper

Flavour twists:
basil leaves (I'm partial to Thai basil)
asparagus trimmed and chopped into small pieces
sliced zucchini
fried mushrooms
green onions
The sky is the limit really.

Set the oven to 350. Place your muffin liners in the muffin pan or spray the pan. Beat your eggs, cream/milk, salt and pepper together. Add the cheese and mix well. Fill the muffin liner to a little more than halfway with the egg mixture. I then add a few leaves of basil to some, then asparagus to a few and I leave some plain for the kids. Bake them in the oven for 20 minutes. 

When reheating, just throw one in the microwave for 20 seconds and I like to put some hot sauce on top, yum.

Here you can see how they age in just a few minutes. It's sad, but it's okay, they are still yummy.

This recipe has been requested a few times now and I've taken far too long to post it. It is a nice twist on lasagna and perfect this time of year with asparagus being in season. 

When buying your asparagus, choose stalks that aren't too thin or thick. This way they will not be overcooked or undercooked. If you get a bundle that have various sizes, I put the fatter ones on the ends and the skinnier ones in the middle. As for the chicken you use, it can be any cut really. I often buy bone in, skin on chicken breasts as they are so much cheaper. I then bake them, skin and debone, very easy.

Let it rest for 5 minutes before cutting into it.

So, I have joined the Yummly world. They (many various websites) say it is the leading search engine for recipes. I must say, there are tons on there and you could get lost in the vastness of options for a single search. You will notice a Yummly button and badge on my homepage. By clicking the Yummly button you add to your collection of recipes on Yummly, if you have a recipe box on that website. 

I'll add to this post as time passes to inform, those interested, in how it has affected my blog and the spread of my recipes. Thanks to all those who do that for me by spreading the word, much appreciated. xoxo