We westerners are weird. We have decided that certain foods are meant for certain times of the day. Eggs are for breakfast, at a push we can have them for lunch. Rice is definitely not for breakfast and oats are designed to only be eaten before work.

These rules blur slightly when you are a poor student. Cereal for supper is totally acceptable and pizza for breakfast happens more often then most will admit. Lunch is whatever you happen to find in the cupboard/fridge or if you hit the jackpot, whatever mom baught.

Then you grow up, get a job, start a family and are back to the notion of 3 square meals at set times and with restricted list of ingredients. Square sounds about right, boring and lacking creativity, predictable. One day you are introduced to a new way of eating. Be it a new lifestyle, or you travel abroad.

This has happened to me. A new way of eating and this inspired lunch the other day, why should bacon and eggs be just for breakfast? Found some beautiful young asparagus, got some quality bacon and I had the day off. The ideal combination for something I had been wanting to try make for a while, coupled with a craving for bacon and asparagus (I only eat those delicious green spears if they are locally grown, which means only in season)

Give it a try, you will feel rebellious and empowered and best of all happy tummy full.

For my non South African reader an oopsie is a bacon wrapped skewer normally put on the braa (bbq). 

Quinoa rissoto with asparagus “oopsies”


  • Rissoto
  • 1/2 onion diced
  • oil of your choice
  • 1 cup quinoa
  • 1 litre stock bubbling on the back burner
  • 1 clove garlic crushed
  • salt and pepper to taste
  • Oopsies
  • Asparagus spears chalky bits broken off
  • Streaky bacon


  • Rissoto
  • Fry the onions until translucent in the oil. Add the quinoa and stir till well coated. Add garlic. Add a ladle full of stock and stir until soaked up. Repeat until the quinoa becomes sticky and creamy. The grains should still have a bit of bite to them
  • Oopsies
  • Preheat oven to 230 degrees C. Roll the bacon tightly around the spears. Place on baking sheet. Place in the oven. Watch the bacon and turn the spears. Remove from the oven.


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