It's lockdown 4 here in Victoria, and we are chatting best home-school lunches, local haunts to support on the Peninsula and amazing creative talent!
My teens are loving (shhhhhh... a healthy) fried rice... and I'm still getting take-away from my local favourite Store Fifteen.
We use a Donna Hay recipe which we have changed just a little! Check it out below.
Camilla, Mum of Willow and Winter, is loving for her girls tuna and cheese melts, a berry smoothie and some take-away from new local Mount Eliza cafe - soul press.
But first, how beautiful are her girls shot by the very talented Melissa Horton, of @lissiesuephotography? All stock available now.
A very talented Peninsula photographer, always supporting local business, Mel is super creative... and the way she styles is next level. Outfits you never thought of just emerge and pop from the page!
Thank you to Mel from Lissie Sue Photography, Willow and Winter and their amazing Mum, Camilla.
Willow in the Grace knit and Olivia skirt
Willow in the Rimini shirt and Olivia skirt
Winter in the Rimini dress
Willow in the Eliza crew and Harper skirt
Winter in the Rimini shirt
1 tablespoon of olive oil
2 eggs lightly beaten
1 cup of finely chopped broccoli
2 green onions (scallions), trimmed and chopped
1 tablespoon of finely grated ginger
5 cups of cooked brown rice
1 cup frozen peas
2 tablespoons of soy sauce
- Place half the oil in a large non-stick frying pan over high heat. Add the egg and make a gentle swirly motion with the pan so it coats the base in a nice thin layer. Cook for 1 minute or until just set and the edges are beginning to turn golden.
- Carefully slide the omelette onto a board, using a spatula. Once cooled a little, roll it up and slice it. Cover to keep warm.
- Place the remaining oil in the same pan over medium heat. Add the broccoli, onion and ginger and cook, stirring with a spatula, for 2 minutes or until the broccoli is bright green and a little bit soft (you’ll also start to smell the ginger in the air).
- Add the rice, peas and soy sauce to the pan and cook, stirring a few times, for a further 3–4 minutes or until the rice is steaming hot. Top with the sliced omelette and serve with some extra soy or chilli sauce, if you like. Serves 4