A delicious bloat-free brekkie

bloat-free-brekkieBrekkie this morning, quick, divine and no bloating.
Its been a while between posts. Not for lack of interest but because life intervenes as it does. A recent love affair with Jamie Oliver’s 15 minute meals – although his combining would have Sherry Brescia (food combining queen) palpitating, has fired up my interest in sharing great recipes with you all again.

Jamie is all about taste overload in minutes rather than hours. So I’ve been thinking how do you get taste overload and still combine. Tricky. What if you just use a little carbo when the dish is protein or a little protein when the dish is carbo? After all Sherry uses anchovies in her Putanesca. So I’ve been experimenting to see if I suffered from bloating or not.

Only thought to put up the recipe when I was half way through the meal!

Anyway here is the recipe.

MARINATED FENNEL FRIED TOMATOES ON ANCHOVY & PARMESAN MELBA TOAST WITH LEMON SILVER BEET & PROSCIUTTO

Ingredients (for 2)
4 ripe tomatoes
4 very thinly sliced pieces of sourdough bread (like Melba toast)
2 large silver beet leaves chopped
Half a lemon
4 slices prosciutto
Parmesan cheese grated
4 marinated white anchovies
Handful parsley chopped

Marinade for the tomatoes
Half a red chilli diced
Half a tsp fennel seeds
1 tsp lemon zest
Half a tsp raw sugar
Salt and pepper
I tbs virgin olive oil

METHOD
Combine the marinade ingredients in a small bowel.
Take the top and bottom off the tomatoes, cut in half, baste both sides generously in the marinade.
Cook in a fry pan, turning regularly.
Pop the chopped prosciutto into the same pan to crisp up.

In the meantime:
Drizzle oil over the thinly sliced bread, pop into a fry pan and brown on one side, turn over.
Spread the chopped anchovies and dust generously with the parmesan.
One the other side has a chance to brown, pop under the grill for a few minutes until the parmesan is melted.

Just before you serve, remove the tomatoes, which by now are soft and browning, and pop the silver beet and parsley into the pan with the prosciutto, squeeze the juice of half a lemon and cook until the silver beet is wilted.

SERVE
Put the melba toast on a plate, top with the tomatoes and the silver beet mixture to the side. Delicious.

DISCLAIMER
This worked for me. I didn’t puff up like a toad fish the minute I’d finished eating this, but nothing is certain for those who suffer from IBS or lazy bowel. So if you are really sensitive especially to gluten, then use gluten free toast, and only a little. Experiment, if it makes you bloat, don’t use bread.

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