Friday night feast – Thai style scrambled eggs and Chocolate, orange and almond brownie

On Friday night I challenge myself by trying to make a decent dinner using only the ingredients we have left over from the week without stopping at the supermarket on the way home. As the saying goes, necessity is the mother of invention. This Friday night feast turned out quite well. The eggs were very easy and nutritious. The boyfriend had a serve of steamed rice with his eggs for extra carbohydrates. The brownie also worked out well, but I ate too much – of both the finished product and the uncooked mixture whilst I was making it. Oh well, it’s Friday. Enjoy.

Thai scrambled eggsThai style scrambled eggs

Makes 2 serves


1 vegetable stock cube

1 clove garlic, minced

½ teaspoon ground ginger

¼ teaspoon chilli flakes

½ red capsicum, diced

1 carrot, grated

6 button mushrooms, finely sliced

½ cup frozen broccoli

3 eggs

1 tablespoon lime juice

1 tablespoon soy sauce



1 – 2 tablespoons of fresh coriander (cilantro), finely chopped


  • Crumble the vegetable stock cube into a non-stick frying pan with ¼ cup of water. Add the capsicum, carrot, ginger and chilli and cook until the capsicum is soft.
  • Add the mushrooms and frozen broccoli and continue cooking until the mushrooms are soft and the broccoli is heated.
  • While the vegetables are cooking, break the eggs into a mixing bowl and beat them with a fork. Add the lime juice, soy sauce, salt and pepper.
  • Turn down the heat and add the egg mixture and the coriander to the vegetables. Stir often with a wooden spoon until the eggs are cooked.
  • Serve the eggs with some extra chopped coriander on top.

Chocolate orange almond brownieChocolate, orange and almond brownie


½ cup almonds

1/3 cup coconut flour

1 teaspoon baking powder

1 teaspoon cinnamon

½ cup dates soaked in ½ cup hot water

4 tablespoons cocoa powder

10 drops vanilla flavour liquid stevia

½ teaspoon vanilla extract

1 tablespoon coconut oil

½ cup low fat Greek yoghurt

1 whole orange, peeled and roughly chopped

½ teaspoon grated orange rind

1 egg


  • Add the almonds to a food processor and process until the almonds resemble the texture of coarse crumbs. Pour the processed almonds into a large mixing bowl. Add the coconut flour, baking powder and cinnamon and mix to combine.
  • Add the dates, plus the water they were soaked in, into the food processor along with the cocoa powder, liquid stevia, vanilla extract, coconut oil, Greek yoghurt, orange and orange rind. Process until the dates are pulverized and the mixture is quite smooth (some small lumps may still remain).
  • Add the wet mixture to the dry ingredients and mix well to combine. Add the egg and mix well.
  • Pour the brownie mixture (it tastes pretty good uncooked by the way, so leave yourself some in the bowl to eat with a spoon – be award of the raw egg, however) into a 20cm x 20cm baking tray lined with baking paper. Smooth out the mixture with the back of a dessert spoon.
  • Bake in the oven at 160°C for 40 minutes. Allow to cool before slicing.

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