Ina Paarman | Tray Bake Rosti with Bacon and Onion
It’s important to wring out the liquid from the grated potatoes before baking otherwise it could result in soggy rosti. Grate the potatoes at the last minute and do not put them in water or the starch will be washed off, and it’s the starch that helps to hold the mixture together. For a crowd, baking the rosti in a tray in the oven is less fuss than frying them in a pan on the stove top.
Ina Paarman | Naan Bread Topped with Fried Eggs and Accompaniments
Split the naan breads (or pita breads) and lightly toast them on a griddle pan. Brush with olive oil and go to town with the toppings. Traditional breakfast with a twist.
Ina Paarman | Crispy Granola
To make granola (or muesli) with a crunchy texture, simply add an egg white. The extra protein it adds can only enhance the nutritional value. Offer seasonal berries and/or freshly cut up fruit and plain yoghurt on the side. Adjust the oven rack to the middle position. Preheat the oven to 160°C. Beat the egg …
Ina Paarman | Scrambled Eggs with Tomato Cream
These completely stable scrambled eggs will not draw water when standing. The secret ingredient is our White Sauce Powder - it seasons and holds the scrambled eggs together. But do not overcook, follow the recipe to the letter!
Ina Paarman | Eggs in Spicy Tomato Sauce with Chickpeas
The aromatic and slightly spicy flavours of this unusual breakfast or lunch dish is delicious. It is convenient to prepare the tomato sauce portion of the dish in advance and then to add the eggs just before finishing it off.