Spinach Baked Egg

During the 3-week Asia visit, I ate a lot and got fat again.  I keep stick to a healthy diet and have regular exercises after coming back.  I keep doing 1-hour Yoga three times a week and 1-hour Pilates once a week.  This afternoon I made a healthy light lunch.  I have this yummy dish with 2 small pieces of garlic toasts. 

Preparation time: 5 minutes

Cooking time: 15 minutes

Serve: 1

Ingredients:

-           1 free-range egg

-           50g spinach (washed baby spinach)

-           2 small closed-cup mushrooms ( finely chopped)

-           2 small baby plum tomatoes (finely sliced)

-           1 reduced fat matured white cheese (chopped)

-           ½tsp olive oil  

-           1 garlic clove (crushed)

-           a pinch of salt and ground black pepper

Method:

1.	Pre-heat oven to 200°c.
2.	Heat a non-stick pan over medium heat.  Add ¼tsp olive oil and garlic into the pan.  Add spinach, 50g water and a pinch of salt; stir-fry about 1-2 minutes until spinach is wilted.  Drain well.
3.	In the meantime, add ¼tsp olive oil and 50g water in the pan and cook the mushroom for 1-2 minutes.  Drain well.
4.	Place the spinach, mushroom, cheese and tomato in a ramekin.  Then break an egg and bake for 10-12 minutes until the egg is just set.
5.	Serve with garlic toasts on the side.

Gimbap / Kimbap (Korean dish)

Happy Friday!  Let's relax and have something special.  I have been  busy with packing for removal this week. This morning I prepared my gimbap lunch box.  Also I bought a pack of fried chicken and a can of beer.  Tasty! Today is a happy day!  Hope you enjoy your weekend!

Preparation time: 20 minutes

Cooking time: 30 minutes

Serve: 2

Ingredients:

Ø  3 sheets of seaweed  

Ø  1 cup cooked rice

Ø  250g beef frying steak (sliced, about 0.5 cm x 6 cm)

Ø    ¼  pickled daikon radish (cut into matchsticks)

Ø  6 strips of yellow pickled radish (cut into matchsticks)

Ø  60g baby spinach

Ø  ½ cucumber (cut into matchsticks)

Ø  ¼ red pepper (cut into matchsticks)

Ø  1 egg     

Ø  1 garlic clove (finely chopped)

Ø  2 tsp soy sauce

Ø  1½ tsp salt

Ø  ½ tbsp sesame oil

Ø  ½ tsp vegetable oil

Method:

1.	Add ½ tsp salt and sesame oil into the cooked rice and stir well.  Let it cool down and set aside.
2.	Crack an egg in a bowl and add a tiny pinch of salt into it, then use a fork to beat them together.  Put a small non-stick pan over low heat and spray oil on the pan.  Pour in the egg and tilt the pan immediately so the egg coats the entire bottom.  Let it cook in 1-2 minutes.  Flip it over with a spatula and cook until it is well done. Gently slide the egg on a chopping board and cut it into long skinny strips.  Make sure they are pretty even in length.  Set aside.
3.	Meanwhile, cook the carrots.  Spray oil on a pan over medium heat and put the carrots into the pan.  Add a tiny pinch of salt and 2 tbsp of water. Cover and cook for 1-2 minutes until it is cooked.  Set aside.
4.	For the baby spinach, spray oil on a pan over medium heat and add baby spinach.  Add 1 tbsp of water and cover for 1 minute until it is done.  Set aside.
5.	Then cook the cucumber, spray oil on a pan over medium heat and add cucumber.  Add a tiny pinch of salt and fry until it is done.  Set aside.
6.	Marinate the steak with soy sauce, garlic, ground black pepper, sugar, and sesame oil.  Spray oil on a pan over medium heat and cook the steak until well done.
7.	Roll the gimbap: place a seaweed sheet on a bamboo mat and spread half of the cooked rice evenly onto the seaweed, leaving 4-5 cm at the top. Place the strips of the veggies, egg and beef onto rice.  Roll the bamboo into a long roll by first folding the bottom third in then roll it up. It should look like a tube of some sort. Now remove the roll from the bamboo. Use a serrated knife to cut the roll into 8 rounds.  Wipe and clean the knife occasionally with a wet paper towel in order to have cuts easily.