Nourishing Lunch for One (Tired Mama)

Nourishing Lunch for One (Tired Mama} AKA Poached Egg Salad

This week has been ridic. There’s something in the air, I reckon. I’ve been feeling randomly teary and emotional, along with many of my mates, who all seem to be in struggle town with their emotions right now. And everything seems to be going wrong. I’ve lost stuff. I’ve broken stuff. I’ve forgotten ALL THE STUFF. Ok, those who know me will know that I do lost-broken-forgotten quite often. But this week has been off the charts. And everyone is sick! I’m sick, Rocky is sick, Paul is starting to get sick. Friends and their kids are sick. Hang on. Pebble is healthy! Yay!

Perhaps it’s just the end of the year, the end of something, the beginning of something. The C word looming large. All the pressure of all the things. Break ups and farewells and catch ups and charity gifts and present buying and event planning and…. wait. WAIT!!!!! I’ve been here before. I’m prepared for this moment. *wait right there, k?*

You GUYS! I just went and read my letter to myself from last year: How to have a merrier Christmas! Oh! Clever me! I just made myself LOL. I’d forgotten so much of what happened last year but there it all is. The best bit is the slap in the face to shut up and stop. bloody. moaning.

So. #endrant

If you’re feeling stressed and freaked and need something to fill up your guts without actually making your guts pop out of your pants, then try this. It’s DELICIOUS. And perfect when your fridge is full of eggs, as mine is right now (thanks, Dad).

Nourishing Lunch for One (Tired Mama} AKA Poached Egg Salad Nourishing Lunch for One (Tired Mama} AKA Poached Egg Salad

Nourishing Lunch for One (Tired Mama)

otherwise known as Poached Egg Salad

For the salad:

  • 2 eggs
  • 1 -2 cups mixed salad leaves
  • 6 or so cherry tomatoes, quartered
  • handful of green beans, topped and tailed
  • a scattering of sunflower seeds and pumpkin seeds, for crunch
  • dried chilli flakes (to taste)

For the dressing:

  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1/2 clove garlic, finely chopped
  • 1/2 teaspoon dijon mustard
  • lashings of salt and pepper


  1. Throw your salad leaves into your serving bowl along with the cherry toms.
  2. Pop a small saucepan on the stove top and pour in just enough water to cover two eggs – roughly 2 inches deep? I’m not sure why I’m writing in inches right now, but go with it, ok? Bring the water to the boil.
  3. Chuck the green beans into the boiling water and boil for about one minute, then remove from the water with some tongs and place them in a bowl of cold water. This stops the cooking process and avoids you getting limp beans. No one likes a limp bean.
  4. Bring the water back up to a simmer, then gently crack your eggs, one at a time, into the simmering water. Set a timer for three minutes (perhaps two and a half minutes if you’re using smaller eggs, I always use jumbo). This method works for me every time, I’ve been using it for about a year every since seeing my gorgeous friend Vicky (yes, really) do it. No swirling the water, no vinegar, no cling wrap (!), no magic tricks. Just keep the water level low, the eggs don’t have anywhere to go! Thanks Vicky!
  5. Whisk all your salad dressing ingredients together while your eggs are gently simmering away. Drain your gorgeous beans and throw them in the bowl with the salad leaves and tomatoes.
  6. When your timer beeps remove your eggs from the water with a slotted spoon. They should have bright yellow-orange yolks and have a little wobble in them, but the whites should be completely cooked. Plop your lovely eggs on top of the salad, drizzle with the dressing and finish with a sprinkle with pumpkin seeds, sesame seeds and chilli to taste.
  7. Stuff your face!

p.s. If I hadn’t been farting around with making a pretty photo, these eggs would have been perfectly runny and make even better salady-dressingy awesomeness. See how I sacrifice myself for you guys? That’s love, I tell you.

What’s your favourite lunch, when you have time to make yourself something decent?

Chicken Satay Skewers with Snow Pea and Cabbage Slaw

Sponsored by Origin Energy

Chicken Satay with Snow Pea and Cabbage Slaw

Every Monday it happens. The dreaded meal planning session. I’m getting stuck in such a rut, and am so frustrated with kids not eating the dinners I make. Of course I do this to myself – I love cooking and love to try new recipes, so I’m often trying new things out on them. Anything to avoid the repetitiveness of meat and three veg. That’s the very LAST thing I want to cook or eat in the evenings, but unfortunately it’s one thing that both kids will have a good go at eating. However, I insist on trying out new things, so that they grow up to be healthy, well rounded eaters and so that I don’t lose my marbles.

I recently found a great new source of recipes to try out. They all looked really easy to put together but still interesting enough to keep me happy while meeting kids needs too. I tried out the Chicken Satay Skewers, which turned out beautifully. The chicken was moist and tender, the satay sauce was absolutely scrummy and the snow pea and cabbage slaw is a side that works all year round.

Chicken Satay Skewers with Snow Pea and Cabbage Slaw

Chicken Satay with Snow Pea and Cabbage Slaw

Serves: 4
Preparation: 20 minutes
Cooking: 10 minutes


600g chicken breast fillets, cut into 3cm pieces
2 garlic cloves, crushed
¼ cup soy sauce
¾ cup coconut milk
¼ cup crunchy peanut butter
1 tbs sweet chilli sauce
2 tbs coriander leaves
For the coleslaw:
2 cups shredded wombok (Chinese cabbage)
2 green shallots, sliced
100g snow peas, trimmed and shredded
¼ cup lime juice
1 tbs sesame oil


Combine chicken, garlic and 2 tbs of soy sauce in a bowl. Toss to combine. Thread onto 8 wooden skewers.

Preheat a char-grill pan over medium heat. Cook skewers for 3 minutes on each side or until golden and cooked through. Place on a plate and cover to keep warm.

Place coconut milk, peanut butter, sweet chilli sauce and remaining soy sauce in a small saucepan. Gently heat and whisk until smooth.

Meanwhile, place wombok, green shallots, snow peas, lime juice and sesame oil in a bowl. Gently toss to combine.

Serve skewers drizzled with sauce and sprinkled with coriander. Accompany with coleslaw.

How easy is that? If you’re looking for some more recipe inspiration pop over to the Origin Energy website. You’ll find this recipe along with lots of other tasty offerings. We’ve also tried the Beef and Vegetable Stove Top Stew. I’ll admit that I have struggled to master the humble stew. Mine always turn out a little watery and less than tasty. This recipe was a winner and has become my favourite go-to recipe for a delicious, winter-warming stew.

Have you found any new favourite recipes lately?

Best Ever Potato Salad

Best Ever Poato Salad | Octavia and Vicky

This potato salad was the first salad that I ever made as a grown up. I was about 20 years old and was asked to bring a salad to a friend’s BBQ. I looked up some recipes – probably in actual cook books, and not on Google – and found this little gem that I have continued to make ever since. It was a hit that night, and is still a big crowd pleaser. And it’s easy. 

Best Ever Potato Salad

Serves 8 as a side (and hopefully a little leftover for your lunch tomorrow)

This recipe is not exact – I never measure, I just throw it all together. Add more or less to create your perfect flavours. You can’t go wrong!

You will need:

  • approx six medium potatoes (I prefer red skinned potatoes when I can get them)
  • approx 1 cup good quality whole egg mayonnaise
  • approx 1/4 cup wholegrain mustard
  • 6 middle bacon rashers, diced
  • 2 spring onions, chopped
  1. Wash your potatoes and cut into bite sized pieces. I don’t peel the potatoes, I like the skin – but peel them if you prefer.
  2. Cook the potatoes in a large saucepan of boiling water until just tender when pierced with a fork. About ten minutes? I just keep cooking em until they’re done! It’s best to do them a little over rather than a little under.
  3. While your potatoes are boiling, fry off your chopped bacon in a hot frying pan until crispy.
  4. Allow the potatoes and bacon to cool a little before combining them in a big bowl with the mayonnaise and mustard. Season with salt and pepper. Save a little bacon to sprinkle on top (and have a nibble yourself), along with the spring onions.

There you have it – instant awesome to go with your snag in bread at any Aussie BBQ. Or you can fancy it up with prawn skewers, good steak or marinated chicken. Me? I love a good sausage.

What’s your favourite salad to take along to a BBQ?

Kylie @ Octavia and Vicky

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Watermelon, Haloumi and Mint Salad

We recently had a few friends over for dinner and I trotted out this Watermelon, Haloumi and Mint Salad. It was so divine, the sweet and juicy watermelon alongside the salty, squeaky haloumi…. heaven. And it’s SO easy to make. This is one salad that I’ll be making good use of over summer. watermelon and haloumi salad

Watermelon, Haloumi and Mint Salad

1/2 seedless watermelon, cut into 1cm slices then into small wedges

250g (or 1 packet) Haloumi cheese, cut into 1cm slices

1/2  punnet cherry tomatoes

1/2 bunch of fresh mint, shredded

the juice of one lemon

drizzle of olive oil


watermelon and haloumi salad 2

1. arrange the watermelon wedges on a platter
2. add the tomatoes and haloumi to a hot non-stick frying pan, and cook until tomatoes are beginning to blister and the haloumi is golden brown.
3. arrange the haloumi on top of the watermelon wedges, and scatter the tomatoes and mint around the plate.
4. squeeze over the lemon juice and drizzle with olive oil.

Classy folk that we are, we ate this with our fingers around the kitchen island while also stuffing some of Mrs Munroe’s fancy hot olives into our mouths. I had never eaten a Sicilian olive before. Where have they been all my life?

Did I mention that we were ALL child free on this occasion? One or two wines may have been consumed and a few tunes were played. Some quite loudly. The pregnant lady may have gotten a bit cranky and tired. Pregnant ladies are so boring.


What’s your favourite salad right now?