Guava Spread

It’s the season for guavas and the tree in my garden was laden with the luscious fruit. I usually make Guava Jelly but this time I decided to make a spread instead. The result was just heavenly.

It requires some patience, but the effort is well worth it. Children love this spread and you can also add a pinch of nutmeg or cinnamon powder. You have to be careful to remove it when it starts leaving the sides of the pan. It’s also better to use a heavy bottomed pan as it takes some time to cook and you don’t want the mixture to burn.

It’s great as a sandwich with fresh wholemeal bread or with toast.



PREP: 1 hour COOK TIME: 1 hour


  • 1 kg fresh ripened guavas
  • 1 kg granulated sugar
  • 2 tsp citric acid
  • 100 gms butter
  • 1 tsp salt


Wash the fruit and trim off any blemishes/bruises on the surface. Chop the fruit into 1/2” cubes and add enough water to cover the fruit. Cook until the fruit is soft (about 10-15 minutes). Cool and pass the mixture through a strainer so that the seeds remain behind. Transfer the fruit pulp to a large pan.

Add the sugar, citric acid, butter and salt to the fruit pulp and cook over medium heat until the butter and sugar dissolve. When it starts boiling, reduce the heat and simmer the mixture stirring constantly until it leaves the sides of the pan. Transfer the guava spread to dry, sterilized bottles. Store in a cool and dry place.


Buttered Eggs

Nothing could be simpler than this breakfast or brunch dish. Green chillies, ginger, onions and herbs combine with eggs to give this recipe quite a strong flavour kick. Hot toast is all that is needed to make this really special.

It may seem like scrambled eggs, but it tastes quite different. Butter elevates this simple recipe to a new level. The herbs and chillies provide a vibrant colour and it’s so easy to make.

The perfect way to start the day with a nutritious and protein packed meal. It will boost your energy levels through the morning, ready to face the day. It’s delicious served with wholemeal toast or even bagels.



PREP: 10 minutes COOK TIME: 15 minutes SERVES: 4


  • 10 eggs
  • 3 large onions, chopped
  • 4 green chillies
  • 2 tbsp ginger, chopped finely
  • 4 tbsp curry leaves, chopped
  • 4 tbsp fresh coriander, chopped
  • ½ cup butter
  • 2 tbsp vegetable oil
  • Salt to taste


Heat a large pan of water to a boil.

Whisk the eggs with enough salt in a large bowl. Set aside.

Heat the oil in a pan and add the onions, green chillies and ginger. When the onions are cooked through, add the curry leaves and coriander. Mix well and take the pan off the heat. Cool for about 10 minutes and add it to the eggs.

Reduce the heat and place the bowl of eggs in the boiling water (double boiler method of cooking). Add the butter. As the eggs begin to set, stir gently until they form large soft curds. Keep lifting and folding the eggs until they start to thicken. Cook the eggs until they are soft and creamy. Pile on hot toast and serve immediately.