Ingredients (Serves 1)
1 tbsp. Olive oil
2 tbsp Ricotta cheese
Dried herbs (optional)
Bread to go with your scrambles
Heat the oil in a small pan on medium heat, gently beat the eggs in a small bowl and add a pinch or two of salt and also a pinch of dried herbs if you want.
Pour the mixture in the pan and just when it begins to mildly set scramble with a wooden spoon or heat resistant spatula.
The scrambled bits will come together in a jiffy, do not over cook the egg, you do not want divorced egg bits.
Immediately take off heat, spoon in the cheese and stir gently. The eggs will still be cooking from the heat of the pan.
Tip over in a serving plate, crackle some fresh pepper and serve with your choicest slices of toasted bread.
Ingredients (Makes a small platter)
1 beetroot (Boiled until tender)
A handful of nuts
Yogurt Honey Dressing
2 tbsp. yogurt
½ tbsp. Honey
¼ tsp. Crushed garlic
Salt n pepper to taste
Boil and let the beetroot cool down. Gentle peel away the skin and cut the stalks. Using a sharp paring knife slice it thinly and arrange on a plate.
Cut the orange thin and round as well and arrange on the same plate
Sprinkle the nuts and finally drizzle with the dressing