L Cook With Jovi: May 2017

Friday, 26 May 2017

Eggs to Impress

Cloud eggs are basically egg beauties! They are fluffed up egg whites, baked to perfection and sure to bring a smile to anyone who makes them or eats them. They have taken the internet by storm and that’s why I decided to try them as well. Recipes vary, mine is simple to make and sure to impress!

Preparation Time: 7 mins
Baking Time: 5 mins
Serves: 1
  • 1 egg
  • Salt
  • Black pepper
  • Parmesan cheese
  • Fresh coriander leaves (optional)

  1. Separate the yolk from the egg white.
  2. Sprinkle some salt and pepper for taste to the egg white and start beating it. Basically, keep beating it till you can beat no more!
  3. As you all probably know by now I love my old fashioned spiral egg beater as its too much trouble to use an electric egg beater for just one egg.
  4. I used that and whipped the egg white for about 5-6 minutes till I got stiff foam (see pic).
  5. Using a spoon, scoop the foam onto a baking tray lined with parchment paper. The foamy texture is actually quite simple to shape and you can easily create a cloud like form. I created two clouds out of the one egg I had whipped.
  6. Using the back of the spoon create a small hollow in one of the clouds and gently slip your egg yolk into it. I placed some fresh coriander leaves to make the other cloud look pretty.
  7. Sprinkle some Parmesan cheese onto both the clouds and pop them into the oven at 180 degrees C for 5 minutes.
  8. Your cloud egg beauties are ready to show off to the world!
  9. Mmmmmm….they are delicious too.

      Jovi’s Notes:

Try different toppings to decorate your cloud eggs and send me pictures.  

Tuesday, 23 May 2017

Mixed Vegetables

This is such a simple recipe, and it makes an ideal weekday supper. The different vegetables really add a huge amount of colour and flavour to each bite. It’s such an easy way to get lots of veggies into your daily diet and the leftovers make for a perfect packed lunch the next day. It’s really all about using whatever veggies you have in your fridge.

Preparation Time: 10 minutes
Cooking Time: 15 mins
Serves: 2
  • 2 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 1 cup carrot batons
  • ½ cup frozen peas
  • ½ of a red bell pepper, sliced
  • ½ of a green bell pepper, sliced
  • ½ cup/50 gms of paneer, cut into bit sized pieces
  • 1 medium tomato, chopped
  • 1/2" ginger roughly chopped and pounded
  • 1 tsp cumin seeds
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin seed powder
  • 1 tsp garam masala
  • Salt to taste

  1. Heat the oil and throw in the cumin seeds. Allow to sizzle for a minute.
  2. Add the sliced onions and sauté on medium to high heat for 2 minutes.
  3. Put in the ginger paste and saute for another minute.
  4. Now add the frozen peas, bell peppers, and carrots. Saute for 2 minutes.
  5. Next add the paneer pieces and continue cooking without covering for another 1-2 minutes.
  6. Slowly stir in the chopped tomatoes and start adding the spices-chilli powder, coriander powder, cumin seed powder, garam masala and a teaspoon of salt. Combine well, cover and cook on medium heat for 5 minutes.
  7. After 5 minutes, uncover and check for seasoning. Add salt if required.
  8. You can also check the tenderness of the vegetables. I do not like them overcooked but if you want them slightly more tender, you could cover for another minute or two.
  9. Give it one final good toss on high heat, garnish with coriander and serve hot.

Jovi’s Notes
If you are vegan, you could easily skip the paneer and add any other vegetable of your choice like cauliflower or beans. Just use whatever you have handy in your fridge to create this colourful and delicious dish.

If you want to use cauliflower in this dish, I suggest you steam it first as all the other vegetables cook pretty fast. 

Tuesday, 16 May 2017


This easy soya fry recipe is minimal effort and maximum flavour, great for a snack or as a side dish. Soya is high in protein and low in fat. It’s perfect for both the health and taste conscious.

Preparation Time: 5 minutes
Cooking Time: 30 mins
Serves: 2

  • 2 tbsp olive oil
  • 1 cup soya chunks (see notes)
  • 6-8 curry leaves
  • 1 onion, sliced
  • 1 tsp chopped ginger
  • 4-5 pods of garlic, chopped
  • 2.5 tbsp tomato puree
  • ½ tsp turmeric powder
  • ½ tsp chilli powder or more if you like it hotter
  • ½ tsp lime pepper (see notes)
  • 1 tsp coriander powder
  • 1/2 tsp curry powder (garam masala)
  • 1.5 tsp chicken masala (see notes)
  • ¼ cup milk
  • Salt to taste

  1. Soak the soya chunks in 1.5 cups water and ¼ cup milk for 30 minutes.
  2. Squeeze the water out after 30 minutes and roughly pull apart the chunks into smaller bits.
  3. Heat oil in a non-stick pan and add the curry leaves. Saute for a minute and add the sliced onions.
  4. When the onions start turning pink, add the ginger and garlic.
  5. Continue sautéing till the onions start turning golden brown.
  6. You don’t have to brown the onions completely but once they start turning slightly golden, add the chilli powder and turmeric.
  7. Cook for a minute and add the soya chunks.
  8. Put in the coriander powder, garam masala, lime pepper, and salt.
  9. Cook for 2-3 minutes and add the tomato puree.
  10. Once the tomato puree has coated the chunks well, continue roasting on medium heat for 5 minutes.
  11. Now add the chicken masala powder, stir well, and continue cooking for about 10-12 minutes.
  12. Do not add any water or cover the pan. The entire dish must be cooked uncovered.
  13. Soya chunks take a while to roast. They also absorb a lot of salt.
  14. Check for seasoning. Add a little bit more salt if required.
  15. Serve hot garnished with coriander.
  16. Enjoy as a snack or side dish.

Jovi’s Notes
I have used organic soya chunks from Clearspring for this dish. These are made from 100% European soya beans and are vegan.

If you do not have lime pepper, you can use regular black pepper. I have used Santa Maria lime pepper for this dish.

I have used Everest Chicken Masala for this dish. This is just a spice mix and is 100% vegan. 
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