Friday, July 20, 2012

Yogurt love

I spent the day with the boy today which was definitely nice and relaxing as I don't have the chance to hang with him as much as I'd like to. He drove over to my place and I made him sunbake with me outside as the weather was so nice! I was craving baked eggs so that was what I made for lunch and it went beautifully with bread.

After lunch, we hit up Westfield Burwood where I had to buy a few things, namely oats and some sugar-free drinking chocolate. I managed to score a box of Lindt's Swiss Gold Dark Chocolate Pralines for $5, saving $10!! I was ecstatic. I don't understand why it was so cheap though... Is it because people aren't into dark chocolate as much as milk or white? Well, I definitely am not complaining because they taste amazing.

And what day is complete without frozen yogurt? Noggi is like my second home.

I love their blood orange flavour! I know you guys have probably heard me rave about Noggi's blood orange frozen yogurt many times but it tastes sooo good. And I was super happy they still had to flavour there from last week so it was a definite order along with our usual biscotti. And no frozen yogurt is complete without toppings! You can only see pineapple there but there was mochi and almonds underneath the mound of pineapple. A combination of chewy, crunchy, and juicy. Bliss.

Baked Eggs
an original recipe by Crystal Noir

Serves 2

This is the type of recipe that you need to keep safe for a cold Winter's day. It really is so simple to make, and it will warm you right up. Just serve with some buttered toast or you can even make some garlic bread to mop up the flavoursome sauce.


1 large tomato, cut into chunks
4-6 tablespoons tomato paste or your choice of sauce (I used Leggo's tomato and mozzarella oven bake)
50g frozen corn, defrosted
50g mozzarella cheese or your choice of cheese
2 eggs
salt and pepper
Spring onion to garnish
Bread to serve


1. Preheat oven to 200C. Divide the tomato paste between the two ramekins. Top with tomato chunks, corn, and any other vegetables of your preference (you can add in as many vegetables as you want or as much as your ramekin can fit! You could add mushroom, peas, etc. The possibilities are endless. I even added a tablespoon of leftover fried rice here! And I'm sure you meatlovers out there might want to add in some bacon, ham or even some chorizo). Add shredded cheese and break an egg on top. Season liberally with salt and pepper and sprinkle spring onion on top. Bake in the oven for 10-20 minutes or until egg is cooked through. Serve with char grilled bread.

Noggi on Urbanspoon