Account Settings | Track Your Order | Checkout
May 24, 2012 at 1:49 pm
[…] Written by lee on May 24, 2012. Posted in Breakfast, Recipe Book (see video here) […]
August 1, 2012 at 9:56 am
This looks really interesting! I have a lot of questions: What does it taste like? What kind of texture is it, is it really like bread? Can it be eaten fresh out of the oven or does it need to be frozen first to stop it falling apart? Does fresh spinach work- if so how much might I need (I can’t find organic frozen spinach so would prefer to use fresh organic stuff if possible)? If I were to use fresh should I wilt it in the frypan first? Do silverbeet or kale work too? Hope you don’t mind answering these Qs as I am very intrigued by this recipe!
August 3, 2012 at 11:33 am
It tastes good. The egg holds it together frozen spinach works the best you can eat it from the oven but freezing it and then toasting it is a better result.
Your email address will not be published. Required fields are marked *
one + = 9
* Copy This Password *
* Type Or Paste Password Here *
You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>
@megmeganomics it's a pleasure x
RT @megmeganomics: OMG… just discovered @leeSupercharged your sardine paté is TO DIE FOR. Thank you soooo much Lee from UK! x
Excuse me for interrupting your feed in a Friday to bring you my three favourite things. Live simply,… https://t.co/tyQP5dk0KB
RT @VitalityCentral: We were lucky enough to talk with Lee from Supercharged Food @LeeSupercharged for our Women With Vitality Series http:…
Get every new post on this blog delivered to your Inbox.
Join other followers: