4 large eggs
1 tbsp milk
100g Staal Smoked Salmon slices (or trimmings)
50g spinach, washed and the thick stalks removed
1 handful chives, finely chopped
A good grind of black pepper
- Preheat the oven to 180 C / 350 F / gas mark 4.
- Placed the washed spinach in a saucepan over a high heat. Stir until wilted. Using a sieve and your hands, drain off any liquid and finely chop.
- Line a muffin tray with muffin cases. Whisk the eggs and milk together well with a fork. Add the drained chopped spinach, chives, chopped salmon, and a good grind of black pepper.
- Using a spoon divide the egg mixture in the muffin cases, filling each one to just below the top. Bake for 20-25 minutes until golden brown and firm to the touch. It’s normal for them to rise while cooking and then sink again when cool. Disappointing but normal! Serve either hot or cold.
In 2018, when my middle son and youngest had recently been diagnosed with a cow’s milk protein allergy, I was overwhelmed. Being gluten intolerant myself, I was having to think about dairy-free food for my weaning daughter, dairy-free food for my toddler, children’s food for my eldest son who was 5 and quite fussy, gluten-free food for me and ‘normal’ (although high in meat) food for my husband, Jason.
I was working full time and felt exasperated by spending so much time in the kitchen, planning and cooking healthful meals and trying to find the time to do the weekly shop. Even with 20 years as a professional chef, I found it exhausting, draining and relentless and I couldn’t help feeling that if I was struggling, then what must this be like for people with no background in food at all?
My mission for DizzleSky became clear. I wanted to support people in a similar position who felt exasperated by cooking (whether they had intolerances and allergies or not). The more I talked about it, the more people confided in me with how they felt about cooking. ‘Anxious, confused, overwhelmed, drained, like it’s a chore and guilty’ were the main words people used.
When cooking and eating is part of our daily lives, I realised it was time to help people to create more positive relationships with food and cooking, and that recipes and how-to’s are just the tip of the iceberg. I became aware of how important it is for me to understand habits, human behaviour, what makes us tick, what drives us, and ultimately how we can adapt so that we can bring our best selves to the kitchen every time we need to eat.
As a coach and personality profile facilitator, I have made a clear connection with personality types and cooking. I understand the importance of ‘getting’ how people work best and understanding what’s important to them. I set up the Kitchen Club and my Coaching practise to take the stress out of cooking and teach you how to make super tasty and effortless meals, every time.