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Filtering by Category: Recipes

Herbal Baked Eggs

Lou Wilson

 
Herbal Baked Eggs
 

The perfect slow weekend breakfast. We love this because it’s gluten & dairy free and packed full of healing herbs & of course lots of EVOO.

INGREDIENTS:

  • 1 can organic diced tomatoes

  • 1/2 red onion

  • 2 cloves of garlic

  • 4 eggs

  • Olea of Monemvasia

  • salt & pepper

  • Dried herbs: 1 tsp turmeric, 1 tsp cumin

  • Fresh herbs: parsley, basil, dill, thyme, whichever herbs you like

Method: Dice the onion and garlic and add to a skillet or around a 25cm fry pan with a glug of Olive Oil.

Cook down the onions until they are soft then add the thyme, parsley, turmeric and cumin with some salt and pepper. Stir together before adding the can of tomatoes.

Allow to cook down for a little while so the flavours can infuse before making 4 little holes in the tomato mix to crack the eggs - it’s ok for the eggs to touch the bottom of the pan, this way, if the holes are deep enough, the eggs will stay separated. Turn the heat down to low once the eggs are in the pan to avoid burning the bottom.

Place the lid on the pan and allow the eggs to cook until the whites are firm - a good way to check is to shake the pan a little to see the consistency on the top of the egg.

Once the eggs are done, turn off the heat and serve the eggs in the pan on top of a wooden board. Sprinkle with fresh herbs, dill, basil, parsley, salt and pepper and a glug of olive oil on top.

You won’t feel like you need bread with this meal but if you’d like it - it’s a great addition, as well as a sprinkle of feta if you want to add some dairy.

Quinoa and Hemp Salad

Lou Wilson

 
Super salad Recipe | Health Food | Vegan | Recipes
 

Ingredients:

  • 1 cup quinoa
  • 2 carrots, grated
  • 1 capsicum, sliced
  • 1 beetroot, peeled and grated
  • 1 cup of mint leaves chopped
  • 1 cup of parsley chopped
  • 1 cup of chopped rocket and baby spinach
  • 1 can chick peas
  • 2 tablespoons Fair Foods Tasmanian Hemp seeds
  • Seeds for 1/2 a pomegranate
  • 1 avocado, sliced
  • 2 tablespoons Olea Extra Virgin Olive Oil
  • 2 tablespoons of Pomegranate Syrup or Molasses

Method: Place quinoa in a saucepan with 375mls of water and bring to boil. Reduce to low and simmer for 15 minutes or until the water is absorbed. Cool.

Add carrot, capsicum, beetroot, mint, parsley, rocket, spinach, chick peas, hemp and pomegranate seeds, pumpkin, olea extra virgin olive oil and pomegranate syrup and season to taste and toss.

Top with avocado and a sprinkling of hemp seeds.

5 Minute Hummus

Lou Wilson

Hummus is such a staple in our house. It's so simple to make and can be used for so many meals from lamb wraps with hummus and tabouli to a healthy snack after work. This recipe has been tried and tested so many times and it's always delicious. Also trust me on this, once you taste hummus that is made on pure extra virgin olive oil, you will never go back. 

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Asparagus & Poached Eggs

Lou Wilson

A healthy breakfast that's quick and yummy. This is honestly a 10 min meal and is such a good alternative to eating carbs in the morning. Keeps you light and fresh, ready for a big day of adventures. 

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Warm Marinated Olives

Lou Wilson

I first had these olives on my most recent trip to Greece in July. They were offered to us at one of the beautiful local restaurants behind the beach on Kea (a beautiful island just off the coast of Athens). It's a bit of a strange concept to warm olives but they are delicious and a health snack or perfect on a cheese platter. 

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Healthy Zucchini Fritters

Lou Wilson

This is my daughter's recipe and she says she invented it when trying to cut back on carbs but still have a delicious cafe style breakfast. It's so easy to make and the flavour is delicious. Perfect with eggs on top or on their own with labne or tomato relish to spread on top

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The Best Tzatziki

Lou Wilson

This is such a versatile dip. It's great with lamb, great as a healthy alternative on a cheese platter, delicious as a snack with carrot & cucumber, works on wraps, it's even a delicious dip to have with Greek roast potatoes. 

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Grilled Zucchini Salad

Lou Wilson

This recipe is so quick to make and packs a real punch. It's great for lunches as well as a side salad at dinner. We grow zucchinis in our garden at home because they are such a staple in our diet and in the mediterranean diet that the Greeks have eaten for thousands of years.

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My Daughter's Greek Salad

Lou Wilson

This is a salad we eat pretty well everyday in our house. When we have a house hold of guests it's a perfect side salad and when I'm home alone, it's all I ever want for dinner. I'll admit it's not an 100% authentic Greek salad but it's my daughter's recipe and we all love it. 

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Gluten-free Orange, Olive oil, Honey and Almond Cake

Lou Wilson

This cake is guilt-free and gluten-free. It’s delicious as a dessert served with Greek Yoghurt(the closest to the authentic Greek yoghurt here in Australia, in my opinion, is Evia) or Coconut Yoghurt and berries. It’s made so much more healthy with the addition of Olea of Monemvasia Extra Virgin Olive Oil which is packed full of phenolic compounds and is fruity and delicious.

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Rachel's Carrot Cake

Lou Wilson

This cake is really delicious.  The recipe was given to me by my friend Rachel who is a wonderful cook. I have modified it a little to make it a little healthier and it is so much more delicious since I have been using my pure extra virgin olive oil.

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