Tag Archives: home made

300 Minute Eggs

3 May

Finally, I have time to update you on my recent project!

Cracking my egg open was a monumental event after waiting for over 3 hours!

After seeing my best friend’s post about 300 minute eggs I knew I had to try it. I love eggs. Scrambled, boiled, runny, hard, cold, hot, benedicted, with mayo, any way! And this was something I hadn’t tried yet.

So I did some research and found out that these slow cook eggs originate from North Africa on a low heat, for a long long time.

I was a little apprehensive about making these as I like in Korea and my oven has been known to consume energy ~ not that that that has ever stopped me in the past.

Last Thursday I decided to bite the bullet and try it. I got home before 5pm and knew that I could finish them before bed time (well, I am getting on in my years!)

Here is my 300 minute egg story:

I put 4 eggs on the grate in the middle of the oven set to 50 degrees celcius.
They looked so happy there!


I don’t want you to think that I simply waited in my apartment for these little beauties, but I had to turn the dial every 60 minutes, so I kind of did :p

I love the way these developed as I slowly cooked the eggs. It was salt!

After 300 minutes (or 5 hours) I plated these delicate eggs, and prepared for the unveiling…

Aren’t they beautiful!?

The anticipation was building, I’m not sure how I managed to take a picture to be honest!

I have to say I didn’t expect it to be this color…

OK, so this is when I admit that it’s probably not gone to plan. But I should try it to see

Me enjoying my eggs after waiting for 5 hours. The color wasn’t what I expected, leading me to think I did something wrong, but I will just have to keep trying!


So, although these 300 minute eggs didn’t turn out the way I expected them to I still enjoyed them and the task of trying to cook them. It was interesting to try something that I had absolutely no idea about. I’ll definitely try it again and post my results!

For other (more successful) links for more information and different ways of cooking these:

Spark Recipes

 FX Cuisine

cook eat FRET

and my all time favorite:

Prep and Polished


Not just for the kids!

23 Apr

I found this while I was working on a lesson plan for school.

I plan on trying it out tonight! Hopefully I’ll be able to post pictures as I go along…

I’m so excited!

Have you found anything exciting to make or share recently? I would love to know 😀


Healthy Living: Banana Smoothies in a Wine Glass

12 Mar

Healthy Living: Banana Smoothies in a Wine Glass

OK, so recently I haven’t been getting out much.

Study and a lack of sleep have kept me from enjoying the delights of drinking wine in the local Turkish bar (one of the few places to get real, good tasting wine in Korea!)

Double with an attitude that I need to become healthier than I have been, I have taken to drinking smoothies out of a wine glass!

My favourite is a banana, coffee and soy milk version that goes a little like this:

1 banana
as much soy milk as you like
some instant coffee (I actually use Startbuck’s Via for this!!!)

Blend together and drink.

It’s so simple and tasty and healthy!

Enjoy 🙂


Roasted Garlic and Tumeric Chickpeas

9 Mar

The non-snack snack!

So I am trying to change my diet a little by cooking and eating healthier food than I was previously consuming. When I first started at my school I didn’t have much time for anything but school and sleeping. Oh, and some socializing! I tended to pop into the shops on the way to school to pick up either some gimbab or a pastry. Although gimbab, basically a Californian roll (and ooooh so tasty) is pretty healthy, it’s not so good to buy the non fresh stuff, packed with calories and additives at the shop. The pastry says enough. I would also buy a milky coffee and maybe a juice.

Now I know that those of you who go to Starbucks every morning buy something similar to me, and I’m not saying you shouldn’t. All I’m saying is that my body did not like it, and as I teach all day I tend to need a hell of a lot of energy (yes, I am one of THOSE teachers!!!)

So slowly but surely I am cutting down of the crap and introducing healthier, home made foods – I love cooking and baking and home made is almost always better than shop bought.

My latest discovery is roasted chickpeas. A wonderfully tasty way to fill up in between meals without eating chips and chocolate. They also give energy and are very easy to make.

All you need is:
~ chickpeas (if dried, 1/2 a cup soaked over night, if canned just the whole tin) drained
~ 3 or 4 cloves of garlic
~ tumeric (or any other flavorful spice)
~ salt and pepper
~ olive oil

1. Turn your oven to 200 degrees Celsius
2. In a bowl put all your ingredients and toss to cover everything in the mixture.
3. Put onto a baking tray.
4. Roast for up to one hour.
5. Cool and eat.

It’s so simple, you can leave it in there and go about your other business!

They taste so good, and are very filling!


For Shizzle Lemon Drizzle

5 Mar

For Shizzle Lemon Drizzle

A few weeks ago I was on vacation from school. It was the same week a lot of awesome teachers were finishing up and moving to new schools. (In Korea you can only serve 5 years at a school before having to move on. It’s good and bad for many reasons, one of them because I really liked my co-teacher so I was hoping she could stay).

Koreans don’t really like very very sweet things, unless it’s bread or garlic bread and then the sweeter the better! Hahaha…so when I make them western style sweet cakes they eat one bite and then complain that it’s too sweet.

That’s why this time I thought about a delicious lemon drizzle cake. I did some research and found the recipe without too much sugar, but still packing the flavor and tried it out. I had some left at the end so I make Lemon Drizzle Cupcakes too!

I cannot however take credit for this recipe! It was found here. It is super easy, the only thing I would amend is that when adding the eggs you should add them 1 at a time with some flour, or the batter becomes curdled and don’;t sit right. I even made the mistake of using plain flour instead of self raising and it came out better than the original!!

Since trying it the 1st time I gave it to my girl’s at a cooking lesson I was giving them last Thursday. It literally disappeared (along with some gorgeous banana bread made my an awesome baker!!). I was so pleased I decided it should be shared with more of the world…well my 10 or so regular readers :p

Please, make, eat and enjoy!


Real Men Know How to Cook…

28 Feb

Real Men Know How to Cook...

…without killing you!

It’s true. This Sunday was my 1st ever official cooking class for two of my very good friends.

We cooked a hearty meal of chicken, potatoes and vegetables. Nothing fancy, hard or exotic. Just good wholesome, stuff your mum made when you were young.

And to top things off, not only did I get to bark orders (ok not so much of the barking) the meal was so delicious that I wish we’d made even more!

The recipe was simple:

Cut up 1 large potato per person, peel and chop. In a pot of boiling water (with a dash of salt) add the potatoes and bring to the boil. Reduce the heat to a simmer and put the lid on. This should take about 10 minutes to cook through. To check if they’re ready prick them with a sharp knife. If the potato stays on the knife it isn’t cooked. You’ll see!

Chop up all your vegetables and wash them. Some vegetables take longer to cook than others. We used carrots (5 minutes), courgettes (3 minutes) and broccoli (3 – 5 minutes depending on how you like it). The wonderful thing about vegetables is that most can be eaten raw, so panic not! Don’t cook these yet!

Dice the chicken into 1 inch squares – this doesn’t have to be exact, just as long as the pieces are about the same size. In a frying pan add a little oil and butter. You only need a little of each, then add sliced onions and cook until translucent. Add some dried herb and garlic. After about a minute add the chicken. This can be stirred continuously or occasionally, but never leave it alone too long, you don’t want it to burn or only cook on one side. To check whether the chicken is cooked all the way through, take the biggest piece in your pan and remove it from the heat. Cut it in half with your knife and look at the color on the inside. If it is still even a little pink then put it back in the pan and cook for a few more minutes. If it is white then good job, your food is ready!

Once the potatoes are cooked, steam the vegetables and drain everything.

Put it all on a plate and enjoy. I added cranberry sauce for some kick.

A very simple dish for two first time chefs, who commented on how easy cooking actually is! I’m so happy!