Cookbook is a Tumblr theme built for food lovers. With heaps of special features and over 50 customization options, Cookbook will be sure to get your tastebuds flowing.
Here’s what you get with Cookbook theme:
- High res photos
- Tags and recipes on the sidebar
- Print friendly pages for text and photo posts
- Email, Facebook, Twitter and Pinterest share links
- Integration with Instagram, Facebook, Twitter and Flickr
- Instagram gallery page
- 5 advertisement images + links for the sidebar
- Disqus and Facebook comments
- Typekit support
- Social Icons
While Cookbook theme is primarly built with food lovers in mind, the theme includes over 50 appearance options so would be a great fit for a wide range of projects.
If you go to any self-respecting cafe in Melbourne these days (probably Australia, in fact) it’s likely you’ll see some variation of “baked eggs” on the menu. I’ve become such a fan of the meal that I decided to play around in the kitchen to create my own version of the dish. I’ve found that I prefer versions that feature tomatoes quite prominently, rather than other variations (I’ve seen ragù, spinach puree, and pesto variations, among others). Anyway, a few weeks ago I posted a picture of them to Instagram and a few people asked for the recipe, so here it is - spicy baked eggs with chickpeas! If you’re a meat-eater, this would also work quite well with chorizo.
Note: For this recipe, you would ideally want to be using a high-quality cast iron or oven-safe frying pan. A small pan is ideal is this meal tends to be eaten directly from the pan.
- 1/2 onion (red or brown is fine)
- 2 cloves garlic, 200g chickpeas (half a can)
- 1 can tomatoes or 4 medium-sized tomatoes (the better option as it gives a better texture - not as liquidy)
- 2 eggs, 1 teaspoon ground cumin seeds
- 1/2 teaspoon mild paprika
- 1/2 teaspoon chilli-flakes (can adjust to taste)
- salt and pepper
- Fry onion over a medium heat for 1-2 minutes, then add garlic and chilli flakes. Fry until the onion is translucent, then add cumin and paprika and fry until fragrant.
- Add tomatoes (and 1/4 cup water if using whole tomatoes) and chickpeas, and simmer for 15-20 minutes over a low-medium heat.
- Once you’re happy with the texture (you don’t want too much liquid as it won’t “set” as well), remove from heat and crack 2 eggs directly onto the top of the mix, and if you like, pierce the yolks and slightly mix in with the tomatoes (I think it looks better like this).
- Place the pan into the oven at 180 degrees celcius for 10-15 minutes, until the eggs are cooked.
- Remove (be careful!) from the oven and eat directly from the pan, though probably don’t do this is you don’t have some kind of heat mat. Sprinkle the top with mixed herbs, if so desired.
*Recipe originally by Ben Morling
*Photo is of Baked Eggs from Axil Coffee Roasters, which inspired Ben’s recipe. If you’re in Melbourne it’s worth checking out.
I quite enjoy cooking, and it’s always nice to stumble across new and interesting recipes. Anyway, I cooked this for lunch today, in what essentially became a combination of several recipes I found online. I enjoyed it so much that I thought I’d better share it!
This recipe serves just one, but you can double, triple, quadruple it as you see fit! It’s prepared in two separate parts:
- 1/2 cup royal quinoa
- 1/4 red onion - finely chopped
- 1/2 cup fresh basil - rinsed and roughly torn
- 1 ripe tomato - finely diced
- 1 tablespoon pine nuts
- 2 cloves garlic - finely chopped
- 1 teaspoon lemon juice
- 1/4 teaspoon chilli powder
- 1.5 tablespoons balsamic vinegar
- 1/4 teaspoon dijon mustard
- 2 tablespoons extra virgin olive oil
- salt + pepper to taste
- Bring a cup of water to the boil and add quinoa. Cover and simmer until all water is absorbed and quinoa is tender (approx. 10 minutes), adding slightly more if necessary. Remove from heat and cool.
- Whisk together all dressing ingredients and set aside.
- Slightly toast pinenuts in a dry frying pan over a low heat.
- Toss all salad ingredients, and mix in the dressing. Garnish with the toasted pinenuts.
*Recipe by Ben Morling