Posts in Serveware
Labneh & Fried Eggs by Marlien Wright

Serves 2

Labneh & Fried Eggs served in Rialheim Superdate Bowl

Labneh & Fried Eggs served in Rialheim Superdate Bowl

I am always looking for interesting recipes with eggs as they are the perfect breakfast food. Combined with the live Greek yoghurt in this recipe, you also introduce beneficial gut- friendly probiotics to your diet.

Herbed Greek yoghurt sauce

1 cup Greek yoghurt (see page xx) 1 tbsp dill, finely chopped
1 tbsp mint, finely chopped
1 clove garlic, grated

1/ 3 tsp sea salt
1/4 tsp freshly ground black pepper

Eggs in chilli ghee

1 heaped tbsp ghee or unsalted butter 1 tsp chilli flakes
1/2 tsp paprika
1/8 tsp ground cumin

4 large eggs

To garnish

1⁄2 tbsp fresh mint, chopped
1⁄2 tbsp fresh dill, chopped
1 spring onion, finely chopped or sliced salt and pepper to taste

To make the herbed Greek yoghurt

Evenly mix Greek yoghurt, chopped dill, mint, grated garlic, salt and ground black pepper together. Cover tight with plastic wrap and let it sit in the fridge for 1 hour.

To cook the eggs in the chilli ghee

Combine the ghee or unsalted butter, chilli flakes, paprika and ground cumin in a pan over medium heat, stirring continuously. Once the butter has melted, let the spices cook gently for another minute, then turn the heat up and break the eggs carefully into the chilli ghee mixture, place the lid on the pan and cook to your preference (I prefer soft and sunny side up).

Lastly serve the fried eggs and yoghurt on a plate in any manner that pleases you, sprinkling generously with the herbs and chopped spring onions.

Recipe from Marlien’s new cookbook The Mandala Kitchen: 100 Recipes to Restore & Heal Your Gut. Stand a chance to win one of six copies by entering our competition below.

Miso Sesame Chicken by Marlien Wright

Serves 4

Quick, easy & deliciously healthy! Miso Sesame Chicken served in Rialheim Regal Bowl.

Quick, easy & deliciously healthy! Miso Sesame Chicken served in Rialheim Regal Bowl.

This easy to make crowd pleaser takes very little time to prepare and even fussy offspring will eat it with enthusiasm! In addition its gut friendly and is the perfect midweek meal.

Ingredients

2 cups brown basmati rice
2 skinless chicken breasts, cut into strips
1 cup tender-stem broccoli 1 tbsp coconut oil
10 spring onions, chopped
1 tbsp rice vinegar
2 tsp miso paste
1 tsp grated ginger
1 tsp grated garlic
1 tbsp toasted sesame seeds

Method

  • Soak the basmati rice for approximately 2 hours, then drain and cook for at least 30 minutes in well-salted water until fluffy.

  • Season the raw chicken with salt.

  • Steam the tender-stem broccoli gently and set aside.

  • Heat the coconut oil in a deep pan and sauté the spring onions and chicken pieces (on fairly high heat) until the chicken is cooked through but still tender. Add the rice vinegar, miso paste, grated ginger and garlic and steamed broccoli, and continue stir-frying for 2 minutes on high heat.

  • Lastly, stir in the cooked basmati rice until the whole mixture is coated in the sauce.

  • Serve with a sprinkle of lightly toasted sesame seeds.

Recipe from Marlien’s new cookbook The Mandala Kitchen: 100 Recipes to Restore & Heal Your Gut. Stand a chance to win one of six copies by entering our competition below.