My partner and I love eggs; eggs are somehow involved in my breakfasts 3-4 times a week and when there’s slightly more time to prepare (read: brunch in the weekends) we like to make a lovely, filling, omelette with whatever is available. This time we had a few great ingredients that really matched together. I like to encourage him to do the cooking in this case, because I’m not very good at flipping omelettes. I know, I know. One of those things.

2 eggs each
a touch of olive oil
salt and pepper to taste

This time we used:
an avocado
cheese with chili
1 tomato and 4 cherry tomatoes
3 large mushrooms


All the ingredients for your filling should be finely chopped!

Whisk 2 eggs and heat up a pan with some olive oil and pepper.
Fry the eggs gently, using a silicone spatula to loosen up the edges and tilting the pan to spread the raw egg. When the omelette starts to solidify enough so that there isn’t much raw egg at the top, place your ingredients (and some salt if you prefer) on one half and carefully flip the other half to cover. Cook for another minute and then your omelette is ready to serve. If you use a pan which isn’t very deep, you can easily slide your filled omelette onto a plate.

As you might have noticed from my lack of posts, I’ve been extremely busy lately. This week I had the official launch of¬†my book Pomegranate Heart¬†that went very well, especially thanks to my sponsors Palazzo Pereira, George Borg Ltd and Carnaby Wines.

The weather was perfect and we were able to stay in the charming courtyard chatting, drinking wine and (for me) signing books. I can’t begin to explain how excited I was, but more on that later – with photos hopefully!


I’ll get to the recipe. This is something I’ve been making a few times a week recently, since it’s light, quick to make and very easy to throw together. I prefer a mixture of buckwheat and quinoa or even buckwheat on its own, but you can use it with rice or couscous if you prefer.

You will need:

2 medium chopped onions
2 teaspoons medium to hot curry
3 tablespoons sweetcorn
1 large can of tuna fish, drained
1 tablespoon mayonnaise
1 can beans of your choice (e.g. kidney, broad, soya), drained

Cook your preferred grain – buckwheat, rice, quinoa, couscous or a mixture of any of these. In the meantime, cook the onions and curry in olive oil for 5 minutes until softened and translucent, do not let them burn. Add the sweetcorn and beans, and cook for another 2 minutes. Remove from the heat, and add the tuna and mayonnaise.


Mix everything together and serve warm or cold. This is a great lunchbox recipe too and I find it actually tastes better the next day. Play around with the ingredients to make it different every time, for example add capers and olives, use different herbs instead of curry. IMG_20150413_125927Let it cool completely before placing in the fridge and don’t keep rice for longer than 48 hours or so.

While out on a walk a couple of weeks ago, I noticed that there were a couple of Borage plants growing wild in the streets of my neighbourhood. Obviously, knowing that these are edible flowers, I planned to soon include them in a salad. On my walk last night, I picked a few flowers and having never tasted one on its own (I’d had them in pasta and salads before) thought I’d give it a try. There are surprisingly tasty and an interesting addition to your salads.

IMG_20150319_133025 (1)

This is what I made with mine:

Rinse and dry a couple of handfuls of rucola. Then add¬†finely¬†chopped fennel (raw), capers, chopped cucumbers and cherry tomatoes. Squeeze in the juice of half a lemon and add a dollop of olive oil and some sea salt to taste. Toss the salad, then top with the borage flowers and crumbled goats’ cheese (optional).