WINNIE’S MINI EGG ROLL

 

WINNIE'S MINI EGG ROLL

WINNIE’S MINI EGG ROLL

Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Level Very Easy
Servings 2

Ingredients
  

  • 3 eggs
  • 2 tortilla wrap 
  • 1 cup shredded mozzarellacheese
  • 1 small green bell pepper(finely minced)     
  • 1 small red bell pepper(finely minced)
  • 1/4 cup sweet corn
  • 1 onion bulb (finelyminced)  
  • 2 chicken sausage(chopped)
  • 1/2 seasoning cube
  • Sprinkle of pepper
  • 4 tablespoons vegetableoilSalt to taste

Instructions
 

  • Add 2 tablespoons of oil to a panheating up on medium heat, then add the onions, red & green bell peppers,seasoning cube, a sprinkle of salt and pepper.
  • Stir fry for 1 minute or untilvegetables are softened and aromatic, then add the sausage and stir fry another1 minute. Take off the heat and set aside.
  • In a mixing bowl, crack open the eggsand season lightly with some salt and pepper.
  • Then place a clean pan over very lowheat and add 1 tablespoon of oil.
  • Place one tortilla wrap in the pan,toast one side till slightly brown then flip to the other side and toast tillbrown as well. Take out of the pan and set aside.
  • On very low heat, pour in half of the eggmixture or enough to cover the enter surface of the pan.
  • Allow to set halfway, then top with halfof the vegetable & sausage stir fry and sprinkle 1/2 cup of cheese over thesurface of the egg.
  • Cover the pan with a lid and allow theegg to set completely.
  • When it is set, use a spatula to liftthe egg out of the frying pan and on top of the tortilla wrap.
  • Gently roll the egg and tortillatogether, then cut in hand size pieces to form mini egg rolls.
  • Do this for the remaining tortilla wrap.
  • Serve and enjoy

HEALTHY BREAKFAST WRAP

 

HEALTHY BREAKFAST WRAP

HEALTHY BREAKFAST WRAP

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Level Easy
Servings 2

Ingredients
  

  • 4 slices tortilla wraps
  • 3 eggs
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrot
  • 1 cup corned beef
  • 1/2 medium sixe avocado (mashed)
  • 2 tablespoon mayonnaise
  • 2 slices cheese
  • 1/4 tablespoon white pepper
  • salt to taste

Instructions
 

  • ln a clean small mixing bowl, crack open the eggs and season with a pinch of salt to taste.  Whisk to combine, then add the corned beef and mix to combine again.
  • Afterwards heat up a pan on medium heat, drizzle some oil allow to heat up slightly before  adding the eggs and corned beef mixture.
  • Scramble immediately for 2-3 minutes or until the eggs are set. Take off the heat and set  aside on a plate.
  • Afterwards, place two tortilla wraps on a clean smooth surface, one over lapping the other.
  • For the healthy wrap, spread the avocado spread generously on the wrap, place a tablespoon  of the corned beef and eggs on one end of the wrap, add some cabbage, carrots and some  avocado slices.
  • Then fold the two sides wrap and gently grab the filled end of wrap, roll it over until you get to  the other end and set aside.

HEALTHY PARFAIT

 

HEALTHY PARFAIT

HEALTHY PARFAIT

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Level Easy
Servings 2

Ingredients
  

  • 1 cup Granola
  • 1/2 cup coconut chips
  • 2 medium size apple
  • 2 medium size banana
  • 1 cup grapes
  • 1 cup Greek yogurt
  • 1 tablespoon honey
  • 1/2 cup raisins
  • 1/2 cup cashew nuts (slightly crushed)

Instructions
 

  • In a small mixing bowl, add the yogurt and honey mix to combine and set aside.
  • Afterwards place a chopping board on a plane surface with your knife dice the apple, banana  and grapes in small chunks and set aside.
  • In a big glass cup, add some of the yogurt, then top with granola, followed by some apple,  banana, grapes, then the raisins, coconut chips and cashew nuts.
  • Repeat the same process until the cup is full.
  • Place in the refrigerator to chill or consume immediately.

SAUTÉED VEGETABLE & CHICKEN OMELET

 

SAUTÉED VEGETABLE & CHICKEN OMELET

SAUTÉED VEGETABLE & CHICKEN OMELET

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Level Easy
Servings 2

Ingredients
  

  • 3 eggs
  • 1 large chicken breast (diced and cooked)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 tablespoon paprika powder
  • 1/4teaspoon cumin powder
  • 1/4 chicken seasoning cube
  • 1 large onion bulb cut in strips
  • 2 tablespoon olive oil
  • 1 large red, green and yellow bell pepper cut in strips
  • 1 large carrots cut in strips
  • 1 cup shredded purple cabbage
  • salt to taste

Instructions
 

  • In a pan heating up on medium heat, drizzle the oil and allow it to heat up slightly.
  •  Add all the vegetables, the chicken including the onion.
  • Season with garlic powder, onion powder, paprika  powder, cumin powder, season cube and salt to taste.
  • Mix everything together to combine, cover the pan and allow to steam for 2-3 minutes.
  • Afterwards, take the pan off the heat and put the vegetables aside.
  • Crack open the eggs, season with some garlic powder and salt, then whisk together to combine.
  • Place the pan on low heat and generously coat with cooking spray or oil and allow to heat up slightly.
  • Afterwards, place the whisked eggs in the pan, and leave to set for one minute.
  •  Then on one end of the egg, place the sautéed vegetables and some cooked chicken, cover the pan and allow the eggs to cook completely. This should take about 2-3 minutes on the lowest heat.
  • Finally, flip the other end of the egg over the vegetables and take off the heat immediately.
  • Take out of the pan, serve on a plate and enjoy.

A HEALTHY CHICKEN AND VEGETABLE BREAKFAST WRAP

 

A HEALTHY CHICKEN AND VEGETABLE BREAKFAST WRAP

A HEALTHY CHICKEN AND VEGETABLE BREAKFAST WRAP

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 2

Ingredients
  

  • 2 tortilla wraps
  • 1 large chicken breast (diced & cooked)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 tablespoon paprika powder
  • 1/4 teaspoon cumin powder
  • 1/2 chicken seasoning cube
  • 1 large onion bulb cut in strips
  • Salt to taste
  • 2 tablespoons olive oil
  • 1 large green & red bell pepper (cut in strips)
  • 1 large carrot ( cut in strips)
  • 1 cup shredded purple cabbage
  • 1 ripe avocado
  • 1/4 tablespoon lemon juice

Instructions
 

  • In a pan heating up in medium heat, drizzle some oil and allow to heat up slightly.
  •  Add the shredded vegetables including the onions.
  • Season with garlic powder, onion powder, paprika powder , cumin powder, season cube and salt to taste.
  • Mix everything  together to combine, cover the pan and allow to steam for 2-3 minutes.
  • Afterwards take the pan off the heat and allow it to cool off.
  • Slice the avocado in half. Remove the skin, place one half in a bowl and cut the other half in slices and set aside.
  •  In the bowl with the avocado, drizzle some lemon  juice and a sprinkle of salt to taste then mash with a fork until a paste is formed
  • On a flat surface, place the two tortilla wraps on each other.
  • Generously coat the surface of the wrap with the avocado spread, then on one end of the wrap place the sautéed  vegetables and then top with the chicken pieces and the sliced avocado.
  •  Gently but tightly fold the wrap, by grabbing the 2 sides and folding down from the top with the filling.
  • Place a griddle pan or any pan of your choice on  low heat and generously coat with cooking spray or oil.
  •  Then place the tortilla wrap on the pan and allow to brown for a few seconds, flip to the other side and allow to brown for a few more seconds.
  • Finally, take it out of the pan and cut it in half.
  • Serve on a plate and enjoy!

Notes

Winnie’sNote - Save the left-over sautéed veggies ifany in the refrigerator and use it to enjoy any meal of your choice.

A HEALTHY BREAKFAST SANDWICH

 

A HEALTHY BREAKFAST SANDWICH

A HEALTHY BREAKFAST SANDWICH

Prep Time 15 mins
Cook Time 20 mins
Total Time 34 mins
Servings 2

Ingredients
  

  • 1/2 tablespoon paprika powder
  • 3 eggs
  • 2 slices of wheat bread
  • 1 medium avocado
  • 1 large onion bulb cut in strips
  • 1/4 chicken seasoning cube
  • 1/4 teaspoon cumin powder
  • 1/4 tablespoon paprika powder
  • 1/4 tablespoon onion powder
  • 1/4 tablespoon garlic powder
  • 1 tablespoon olive oil
  • 1 large red, green and yellow bell pepper cut in strips
  • 1 large carrot cut in strips
  • 1 cup purple cabbage
  • 1 medium avocado
  • 1/4 tablespoon lemon juice

Instructions
 

  • In a pan on medium heat, drizzle some oil and allow to heat up slightly.
  • Add all the shredded vegetables including the onions.
  • Season with garlic powder, onion powder, paprika powder, cumin powder , seasoning cube and salt to taste.
  • Mix everything together to combine, cover the pan and allow to steam for 2-3 minutes.
  • Afterwards take the pan off the heat, transfer the vegetables to a bowl and allow to cool off.
  • Slice the avocado in half, remove the skin , place one half in a bowl, drizzle some lemon juice and a sprinkle of salt to taste. Then mash with a fork until a paste is formed. Slice the other half and set aside.
  • Place the same pan on low heat and generously coat with cooking spray or oil. Then add the bread slices to the pan and brown on one side for a few seconds before flipping to the other side to brown for a few more seconds.
  • Afterwards, take out the bread slices and set aside.
  • Crack open the eggs in a mixing bowl, season with some salt and whisk together to combine.
  • Afterwards add half of the sautéed vegetables in the whisked eggs and mix again to combine.
  • Drizzle some oil in the same pan and allow to heat up slightly, then pour in the whisked egg and vegetable mixture and allow to set completely. This should take about 3-4 minutes on the lowest heat, with the pan covered with a lid.
  • Afterwards take the set eggs out of the pan and cut to the size of a slice of bread.
  • Place the bread slices on a flat surface, generously coat the surface with the avocado spread, then top with the omelet, followed by the sautéed vegetables, and finally the sliced avocado.
  • Place the other slice of bread on top of the filling. Press down slightly, then cut in half and enjoy!

YAMARITA & SWEET CHILI SAUCE

 

YAMARITA & SWEET CHILI SAUCE

YAMARITA & SWEET CHILI SAUCE

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

FOR THE YAMARITA

  • 1/2 tuber of a medium size yam
  • 2 eggs
  • 3 tablespoon flour
  • salt to taste
  • Vegetable oil for deep frying

FOR THE SWEET CHILL SAUCE

  • 1 large red bell pepper
  • 1 large green bell pepper
  • 3 fresh chili peppers
  • 5 large chili bell peppers (Tatashe)
  • 5 small fresh tomatoes
  • 2 medium onion bulbs
  • 2 garlic cloves
  • 1/4 teaspoon grated ginger
  • 1/2 cup veg oil
  • 2 seasoning cubes
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon thyme
  • 1 teaspoon ground chili pepper
  • salt to taste

Instructions
 

  • Start by placing the red bell pepper, green bell pepper, chili peppers, tatashe, tomatoes, 1 onion bulb, garlic and ginger in a food processor. Blitz on medium speed for 10-20 seconds or until a rough blend is formed. Alternatively, you can use a blender but be careful not to over blend.
  • Heat up the vegetable oil in a saucepan on medium heat.
  • Cut the remaining onion bulb into rings, transfer to a sauce pan and stir-fry for 30 seconds or until slightly caramelised.
  • Next, pour in the blended purée, mix gently to combine, cover the pan with a lid and allow to cook for 10 minutes or until the purée is completely dry and oil starts to bubble gently on top of the purée. Remember to stir occasionally to prevent burning.
  • Afterwards, add curry powder, thyme, seasoning cubes, ground pepper and salt to taste. Continue to cook for a further 10 minutes.
  • While that is cooking, start work on the yamarita. Start by adding 3 cups of water to a large pot, then add a sprinkle of salt. Stir gently with a spoon and bring to a rolling boil.
  • Next, prep the yam. Get rid of its brown skin then cut into medium sized rectangles or to your desired shape and size.
  • Afterwards, wash thoroughly to rid it of excess starch and then transfer to the large pot with boiling water and allow to cook for 6 minutes or until yams are 70% cooked.
  • Once yams are cooked, place on a tray and allow to cool down completely.
  • Meanwhile, place the flour and eggs in two separate plates.
  • Season the flour and eggs with a sprinkle of salt.
  • Heat up enough vegetable oil for deep frying on medium heat.
  • When yam is completely cool, lightly dab in the flour mixture and then egg mixture and then transfer into the hot oil.
  • Allow to fry for 4-5 minutes or until golden brown. You can do this in batches but be careful not to overcrowd the pan so the temperature of the oil doesn’t drop.
  • Afterwards using a cooking tong or a cooking fork, transfer yams to a plate lined with kitchen paper towel to trap in excess oil drips
  • Serve the yamarita and sweet chili sauce side by side and remember to save some for ME! I deserve a treat from your kitchen too!

Notes

  • To prevent the yam from browning, add 2 tablespoons of vinegar to 5 cups of water and deep the yam pieces into the water.
  • Add little water to the blender to make the blending process easier.
  •  I always like to prepare before I begin the cooking process. This makes things a lot easier and faster in the kitchen.

POTATO FRITTATA

 

POTATO FRITTATA

POTATO FRITTATA

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 6 large Irish potatoes, peeled
  • 5 eggs
  • 1 cup cooked shredded chicken
  • 2 sausages
  • 3 scotch bonnet peppers, chopped
  • 1 onion bulb, chopped
  • 2 garlic cloves, minced
  • 1 small red bell pepper, cut in strips
  • 1 small red bell pepper, cut in strips
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon thyme
  • 1 chicken seasoning cube
  • 1/2 teaspoon ground chili pepper
  • 1 teaspoon paprika power
  • 1 tablespoon butter or 1 cooking spoon olive oil
  • Salt to taste

Instructions
 

  • Start by cutting up potatoes into bite size pieces, then place in a pot of boiling water, season with a little bit of salt and allow to steam up slightly for about 4-5 minutes.
  • Then add butter into a medium size frying pan or skillet, place the pan or skillet over medium-low heat and allow to melt.
  • Afterwards, add chopped onions and stir fry until caramelised.
  • Next, transfer minced garlic and scotch bonnet peppers and stir fry for a further 30 seconds.
  • Afterwards, add shredded chicken and sausage, stir to combine and allow to cook for another 2 minutes, stirring occasionally.
  • Then add seasoning cubes, curry powder, thyme, ground chili pepper, paprika powder and salt, stir to combine and leave to cook for a further 2 minutes.
  • Add slightly cooked Irish potatoes and red bell pepper strips, stir again to combine ensuring that the potatoes are thoroughly coated with the spice. Cover the pan and leave to cook gently for a further 3 minutes.
  • While that is cooking, crack open the eggs in a mixing bowl, sprinkle some salt to taste, whisk thoroughly to combine.
  • Transfer whisked eggs into the pan with the potato filling, ensuring that eggs are evenly distributed over filling.
  • Place some more red bell pepper strips over the top for a pop of colour.
  • Cover the pan with a lid or aluminium foil and reduce heat to the lowest. Leave to cook for 15-18 minutes making sure that the lid or aluminium foil is not removed.
  • After 18 minutes, remove the lid or foil and you will know it is done when the centre is all firmed up. Leave to cool down for about 7-10 minutes or until the frittata releases itself from the sides of the pan.
  • Cut in slices and enjoy.

PLANTAIN AND EGG FRITTATA

 

PLANTAIN AND EGG FRITTATA

PLANTAIN AND EGG FRITTATA

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 8 Adults

Ingredients
  

  • 3 large ripe plantain
  • 4 large eggs
  • 1/2 cup chopped fresh tomatoes
  • 1 red bell pepper (cut in strips)
  • 1 green bell pepper (cut in strips)
  • 2 cups chopped sausage
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon thyme
  • 1/2 teaspoon ground pepper
  • 2 garlic cloves, minced
  • 1/2 medium size bulb onions
  • 1 seasoning cube
  • 2 cooking spoons vegetable oil
  • Salt to taste

Instructions
 

  • Start by preparing the plantains. Wash thoroughly, then peel the skin off and cut into desired shape and size, season with some salt and set aside.
  • Next, heat up 2 cups of vegetable oil in a frying pan on medium heat. Gently drop the plantain pieces into oil and fry till golden brown. Set aside
  • In a skillet, heat up 2 tablespoons of olive oil on medium heat, sauté onions for about 30 seconds, then add minced garlic and sauté for a further 10 seconds or until fragrant
  • Then add the chopped tomatoes and scotch bonnet peppers and simmer gently for 3-4 minutes or until juices of tomatoes are all dried out.
  • Next, add the chopped sausage, curry powder, thyme, seasoning cube, ground pepper and salt to taste. Leave to cook for another 3 minutes.
  • Next, add the chopped sausage, curry powder, thyme, seasoning cube, ground pepper and salt to taste. Leave to cook for another 3 minutes.
  • In a large mixing bowl, whisk eggs and season with some salt. Then add sautéd vegetables and sausage, stir to combine.
  • If you are using the oven method, pour the egg mixture into a 10-inch greased baking pan or casserole dish.
  • Afterwards, lay the fried plantains gently on top of the egg mixture. You can garnish with some more bell pepper strips at the centre for a pop of colour.
  • Bake in a 350 degrees F pre-heated oven for about 25-30 minutes or until mixture is firm in the centre.
  • After baking, allow to cool off completely before serving.
  • If you are using the gas cooker method, pour the egg mixture into a 10-inch greased frying pan.
  • Lay the fried plantains gently on top of egg mixture. You can garnish with some more bell pepper strips at the centre for a pop of colour.
  • Place a frying pan on the gas cooker and set the heat to the lowest. Cover the frying pan with a fitted lid and allow it to cook slowly. This will take about 10-15 minutes. At first it will look like it is not forming but just be patient and allow the low heat to do its magic. Don’t be tempted in any way to turn up the heat, you will not like the outcome.

Notes

Note- Sauté is just a fancy french word for stir frying stuff in very small amount of hot oil

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