In a medium sized bowl, combine the flour, baking powder, bicarb powder and sugar.
Whisk in egg and buttermilk until just combined.
Whisk in the butter until just combined as well (take care not to overbeat).
Heat a large non-stick pan, over medium-low heat. Add a small about of butter and oil.
Scoop 1/3 cup of the batter and pour it into the hot pan until bubbles appear at the top of the pancake and the bottom turns golden, about 3 mins.
Flip it to the other side and let sit until it turns golden as well, another 2 mins more.
Transfer pancake to a plate and set aside.
Meanwhile continue to make pancakes with the remaining batter.
Serve 2 warm pancakes per person, topped with garnish (or allow them to put the garnish on the pancakes themselves).
Special Tip on Making Crunchy Topped Pancakes : Sprinkle sugar overtop just before the first flip of the pancake for a crispy pancake top.
Quebec Pancakes (not buttermilk thick pancakes, but not quite "Crepes" either)
Ingredients:
3 cups of Plain Flour (do not use self raising flour)
5 1/4 teaspoons of Baking Powder
3/4 teaspoons of salt
3 Eggs
2 3/4 cups of Milk
Butter + Vegetable Oil (for frying the pancakes)
Instructions:
Combine and mix flour, baking powder and salt in a large mixing bowl
Add milk, then eggs -- all while stirring
Stir batter until it is smooth and no longer clumpy
In a frying pan, turn heat to High and add a table spoon of butter
After butter is melted (ensure that butter has touched all corners of the round pan), use a laddle to scoop about 1/2 cup of batter on frying pan
Quickly, use a spatula to flatten batter in pan to a few millimeters thick (much thinner and broader than an average american pancake. Something closer to a crepe with less butter.)
Flip pancake when it is brown enough on the bottom.
Take off pancake when it is brown on the second side.
Stack pancakes onto a plate. Cover with a plate turned upside down on top of pancakes to keep them warm.
Scoop another laddle of batter onto the frying pan (add another teaspoon of butter + oil to the frying pan between every pancake scoop).
For details on making your own warm maple-flavoured syrup or to fill pancakes with cream cheese "blintz" filling, see recipes below.
American Flapjack Pancakes
Makes 6 pancakes.
Ingredients:
2 Eggs (though would be worth trying w 1 more to see result)
330ml Milk
2 tbsp Caster Sugar
2 Cups (300g) Flour, sifted
1.5 tsp Baking Powder
1/2 tsp Baking Soda
40g Butter
Maple Syrup or Butter, to serve (optional)
Instructions:
In a large bowl, whisk together eggs, milk and sugar.
Then whisk in sifted flour, baking powder and baking soda until batter is smooth and just combined.
In a large frying pan, over med-high heat, melt 1/2 tbsp of butter and once bubbling, pour 1/2 cup of pancake batter into the pan, rolling the pan around a little to shape the batter into a circle.
Cook for 2-5 mins until bubbles start appearing then flip the pancake to cook on the other side.
Cook for another 2 or so mins.
Transfer the pancake to a warm plate.
Cook the rest of the batter.
Serve warm with maple syrup or butter.
Source: Women's Weekly Breakfasts
Fluffy Pancakes
Makes 6 pancakes.
Ingredients:
1 Egg
3/4 cup Milk + extra if/as needed
1.5 tbsp Caster Sugar
1 Cups Flour, sifted
2 tsp Baking Powder
1/8 tsp Baking Soda, sifted
1.5 tbsp Butter
1 tsp Vanilla Extract
Pinch Salt
Maple Syrup or Butter, to serve (optional)
Instructions:
In a large bowl, whisk together eggs, milk, vanilla, cooled butter and sugar.
Then whisk in sifted flour, salt, baking powder and baking soda until batter is smooth and just combined.
In a large frying pan, over med-high heat, melt 1/2 tbsp of butter and once bubbling, pour 1/2 cup of pancake batter into the pan, rolling the pan around a little to shape the batter into a circle.
Cook for 2-5 mins until the underside is golden and bubbles start appearing on the top then flip the pancake to cook on the other side.
Cook for another 2 or so mins.
Transfer the pancake to a warm plate (pancakes can be placed on on top of each other to keep them warm).
Repeat with the remaining batter until no batter remains.
Mix all ingredients, except butter, in a bowl until smooth.
Let stand for 30 mins.
Heat a frying pan over med-high heat and brush with a small amount of butter.
With a large soup laddle, add 1/4 cup of the crepe mixture in the heated pan. Spread mixture with spatula or by swirling pan around to ensure an even thin crepe. Cook each side for approx 2 mins until golden brown.
Repeat with remaining mixture, brushing the frying pan with butter between each crepe.
Stack with baking paper in between each one if you don't expect to eat them all right away. Refrigerates and reheats well.
Belgian Sugar Waffles (Liege Waffles)
Ingredients:
3 1/2 cups (420g) of all-purpose flour
2 1/4 tsp (7g) of active dry yeast (or 1 packet of instant yeast)
3/4 cup (177ml) of milk
1 cup (226g) butter, softened
2 large eggs
1/2 tsp salt
1 tsp vanilla extract
150g Pearl Sugar
Butter or syrup or fruit compote, to serve
Equipment:
Waffle Iron (Upright if possible to help with butter drainage)
Wooden spoon
Bowls
Whisk
Tongs or fork
Dough cutter or knife
Plastic wrap
Instructions:
Begin by starting the yeast. Warm the milk to 100F – 110F (40 to 44C). Then add the yeast.
Allow it to foam, it will take 5 to 10 minutes.
Add in the vanilla extract and eggs. Whisk them together until well combined. Then add in the softened butter and mix.
In a separate bowl whisk together the flour and the salt. Then slowly incorporate the flour with the other ingredients. Eventually, a loose wet dough will form. Keep adding and mixing the dough until it isn't sticky to the touch.
Cover the bowl of dough with a damp cloth or plastic wrap and allow it to rise for 1 hour or until doubled.
Once the dough has risen, punch it down and add in the pearl sugar. Use a spatula to mix the pearl sugar into the waffle dough for 1 to 2 minutes.
Divide the dough into 16 equal pieces (approx 65g each) and then shape them into thick discs. Heat up the waffle iron and spray it with kitchen spray. If you have a temp setting, set it to medium heat.
Add some waffle dough to the iron and let the waffle cook for 3 to 4 minutes until it is nice and golden brown. Be careful the melted pearl sugar will be super hot! Use tongs to remove the waffle.
Serve with your favorite waffle toppings or eat it plain. Enjoy!
Place cream and chocolate in a saucepan over low heat.
Cook stirring until chocolate melts, for about 3 mins.
Add marshmellows and continue cooking, stirring, until
marshmellows melt and mixture is smooth. Serve warm.
Cream Cheese "Blintz" Pancake Filling (Sweet, warm and filling!)
To be used with 2X the French Pancakes recipe above.
Also can be used in conjunction with Homemade Maple Syrup (also see above) if you really want to knock folks socks off.)
Ingredients:
4 egg yolks
1/4 cup of lemon rind, chopped
8 tablespoons of sugar
2 small packages of vanilla sugar
2 pounds of
pressed
cottage cheese (as this is difficult to find, marscapone cheese can be used as an alternative)
1 cup of raisins
4 beaten egg whites
2 tsp of Rum Essence
Instructions:
Preheat oven at 350 F.
Mix egg yolks, sugar, vanilla sugar, cottage cheese, rum essence, raisins and lemon rind thoroughly in a large mixing bowl.
Add a pinch of white sugar during the beating to thicken the whites. Then beat the egg whites to a fluffy meringue texture (until there is almost no more egg white liquid at the bottom).
FOLD in delicately the fluffy egg whites into the rest of the mixture, so you don't beat the fluffiness out of them. Set aside on the counter.
Prepare French Pancakes as per the recipe above.
Pour a few spoons of blintz filling in the middle of the pancake and wrap the pancake into a little roll.
Place all the stuffed pancake rolls in line in a 1" deep baking pan and bake for 40 minutes at 350 F.
Filling should be enough for 15 pancakes.
Cinnamon Rhubarb Blintz with a Crunchy Cinnamon Crumb
Prep time 30 mins, Cook time 55 mins (plus cooling)
Serves 4-6.
Ingredients (Crepes):
150g Plain Flour
150g Caster Sugar
1 tsp Ground Cinnamon
4 Eggs
250ml (1 Cup) Milk
160ml Vegetable Oil, plus extra for brushing
Icing Sugar for dusting
Ingredients (Sweet Cheese Filling):
350g Firm Ricotta
250g Softened Cream Cheese
80g Pure Icing Sugar
1 Egg Yolk
1 Vanilla Bean, seeds scraped
50g Candied Orange, diced (optional)
Ingredients (Roasted Rhubarb):
450g Rhubarb (about 1 bunch), trimmed and cut in 8cm lengths
110g (1/2 Cup) Raw Caster Sugar
1 Orange, juiced
1/2 Lemon, juiced
2 Cinnamon Quills
Ingredients (Cinnamon Crumb):
40g Butter, chilled and coarsely chopped
60g Plain Flour
50g Caster Sugar
1 1/2 tsp Ground Cinnamon
Pinch of Sea Salt
Instructions (Roast Rhubarb):
Preheat oven to 200C.
Rinse rhubarb in a colander, then dry off excess water.
Place in a bowl with remaining ingredients and toss to combine.
Line baking tray large enough to hold rhubarb in a single layer (with at least a 1cm tall edge) with baking paper.
Line up rhubarb lengths next to each other along the pan and roast on the top shelf of oven until rhubarb is just tender (15-20 mins). Keep warm.
Instructions (Cinnamon Crumb):
Place all cinnamon crumb ingredients in a bowl and rub butter into dry ingredients with your fingertips until a coarse crumb is formed.
Spread on a baking tray lined with baking paper and bake on the oven's lowest shelf. Stir occasionally.
Remove when golden (about 10-12 mins). Don't let it get too dark.
Cool, coarsely crumble and store in an airtight container until required. (Also great on ice cream!)
Instructions (Filling):
Blend filling ingredients except candied orange in a food processor until smooth and well combined.
Stir in candied orange and refrigerate until required.
Instructions (Crepes & Final Assembly):
Blend crepe's ingredients for flour, sugar and cinnamon.
Add egg and mix well, then milk and mix until smooth.
Heat a 20cm diameter crepe pan or skillet over medium-high heat until a drop of water sizzles when added (if the water jumps, it's too hot).
Lightly brush with oil, add 80ml blintz batter, swirl pan and use a spatula to coat the pan evenly with the batter.
Cook until the edges are golden (1-2 mins), then flip crepe to the other side to cook for just 1 more minute.
Transfer to a plate and repeat with remaining batter (stack finished crepes on the same plate).
Place crepe on a work surface. Spoon 1 1/2 - 2 tbsp of the Sweet Cheese filling across the bottom third of each, about 3cm from the lower edge.
Fold up base, fold in sides and roll to enclose. Set aside on a tray.
Heat half the oil in a large frying pan over medium heat, add half the blintzes (filled crepes), seam-side down and cook, turning occasionally, until golden all over (3-4 mins).
Transfer to a tray, wipe out pan with absorbent paper and repeat with remaining oil and blintzes.
Serve hot topped with roast rhubarb and sprinkled with the cinnamon crumb and icing sugar.
Ricotta Hotcakes
Ingredients:
250g Ricotta Cheese
125 Milk (Skim or Regular)
2 Large Eggs (Separated)
100g Plain Flour
1 tsp Baking Powder
Pinch of Salt
2 tsp Oil
2 tsp Butter
250g Strawberries (or other berries)
2 tbsp Caster Sugar
Maple syrup and whipping cream (optional)
Instructions:
Blend ricotta, milk and egg yolks.
Stir in sifted flour, baking powder and salt. Gently whisk to make a smooth batter.
Beat the egg whites until lightly frothy.
Fold the beaten egg whites into the mixture.
Cut the strawberries into quarters, place in a large bowl, add sugar and mix thoroughly to coat strawberries evenly with sugar. Let sit on the counter while hotcakes cook.
Cook the hotcakes for about 1-2 minutes until golden and then flip them over and cook the other side for another minute or two.
Keep the cooked hotcakes warm, by tenting with aluminum foil on a large warmed plate, while you work your way through the batter.
Serve topped with strawberries. Maple syrup and whipping cream optional.
Coconut Pancakes with Bananas and Creme Fraiche
Serves 3-4.
Ingredients:
3 Ripe Bananas
4 Eggs, separated
1 Cup (250ml) Coconut Milk
1 Cup (150g) Plain Flour, sifted
1 tsp Baking Powder
Unsalted Butter, melted, for greasing
Creme Fraiche, icing sugar and shredded coconut to serve
Instructions:
Mash 1 banana in a bowl. Set aside.
Separately, place egg yolks, coconut milk and a pinch of salt in a bowl and whisk until combined.
Gently fold, into the wet mixture, the sifted flour, baking powder and mashed banana.
In a separate bowl, beat the egg whites until stiff peaks form, then fold gently into the batter. Don't overmix, otherwise the beaten egg whites will flatten.
In a frying pan, add a tsp of oil and brush with melted butter. Heat over a medium-low flame.
Laddle a half cup of batter onto the hot pan. Use a spatula to spread just a little into a small circle.
Fry each side for 2-3 mins or until it is golden and cooked through. Keep the pancakes warm while you continue to make the rest by placing them on a plate with an upside down plate on top. You should have about 9 pancakes.
Slice the remaining bananas. Arrange the pancakes in stacks of three with banana slices and creme fraiche in between layers.
Then top with a dollop of creme fraiche, 1-3 banana slices, dust with icing sugar and sprinkle with shredded coconut.
Savoury 'Boxty' Potato Pancakes
Makes 20
Prep time 20 mins + Cook time 35 mins
Also good the following day(s)
Ingredients:
4 Medium Potatoes, peeled
300g (2 Cups) Flour, sifted
1.5 tsp Baking Powder
1 Egg, lightly beaten
1.5 Cups (375ml) Milk
Crispy Bacon or Sausages, plus Roasted Baby Tomatoes, to serve
Sour cream with a bit of salt mixed in, to serve
Instructions:
After peeling the potatoes, slice 2 potatoes thickly and, in a saucepan, over med-high, boil with a pinch of salt until tender.
Drain and mash well. Season with salt and pepper to taste. Set aside.
Grate two remaining potatoes and place in a cheesecloth or paper towel to squeeze out excess liquid.
Add grated potatoes to mashed potatoes.
Stir in sifted flour until just combined.
If mixture is still warm, add in a bit of cold milk prior to mixing in the egg.
Add remaining milk to form a loose batter which easily drops from the spoon.
Heat a flat saucepan, over medium heat, with a bit of oil.
cook 2 tbsp worth of batter at a time to make small pancakes. Cook for 3-4 mins on each side until golden.
Meanwhile prepare bacon and tomatoes.
Serve hot topped with a dollop of salted sour cream, along side the bacon or sausage, and roasted tomatoes.
Dutch Pancakes
Makes 1 Large Pancake for 2.
Note: You can make the batter up to 24 hours in advance.
Ingredients:
2 tsp Vanilla Paste
160ml Whole Milk, room temperature
85g Plain Flour, sifted
1 Large Egg
2 Large Egg Yolks
50g Ghee, softened and room temperature
1/4 tsp Salt
Powdered sugar & lemon juice for garnish (or maple syrup)
Instructions:
Preheat oven to 220C.
Grease a very large pie tin. Place it in the oven while making the batter.
In a large bowl, whisk egg, egg yolks, 20g of the ghee, salt and vanilla paste until well combined.
Add milk and flour gradually, mixing as you go.
Carefully remove the pie tin from the oven. Place enough of the remaining clarified butter to coat the bottom of the pan.
Pour in the batter. Return the skillet to the center rack of the oven.
Bake for 15 mins. Note: As it bakes, the batter will bubble. If you can, serve the pancake before these deflate for fun.
Eat while it is warm with the garnishes that suit your taste.
Monster Baby Dutch Pancake
Makes 1 Large Pancake for 2-3.
Ingredients:
3 tbsp Unsalted Butter, Melted
3 Large Eggs
3/4 Cup Milk
1.5 tbsp Sugar
1/2 Cup White Flour
1/2 tsp Vanilla Essence
Pinch Salt
Powdered sugar, fruit compote and Maple Syrup, to serve
Instructions:
Preheat the oven to 250C.
Brush butter on the bottom and edges of a 10 inch cast-iron frying pan with an ovenproof handle.
In a mixing bowl, beat the eggs until light and fluffy. Add the remaining ingredients and beat until smooth.
Pour the batter into the pan.
Bake at 250C for 5 mins, then lower the temperature to 190C and bake for a further 10 mins. The pancake will be puffed and browned.
Then, bake for 10 mins for 155C.
Run a spatula around the pancake and slide it out onto a serving platter. Sprinkle with powdered sugar and serve at once.
Stuffed French Toast with Goat Cheese, Herbs & Mushrooms
Delicious. Makes 6-8 Servings.
Ingredients (French Toast Base):
1 Loaf Bread, sliced very thickly (nearly 2 inches thick)
6 large Eggs (2 Eggs per slice)
1 1/4 Cups Milk
1/8 tsp Salt
1/2 tsp Nutmeg (if sweet)
1 tsp Vanilla (if sweet)
2 tbsp Unsalted Butter
1 tsp Vegetable Oil
Ingredients (Savoury Filling):
400g Goat Cheese or Cream Cheese
3 tbsp Chives, minced finely
2 tsp Thyme, leaves picked
1/4 tsp salt & freshly ground black pepper, to taste
Ingredients (Savoury Toppings):
800g Mushrooms, sliced
3 tbsp Butter, salted (or add a pinch or salt)
Pinch of ground pepper
Instructions:
To make the stuffing, in a small bowl, stir all stuffing ingredients together until well combined. Set aside.
In a medium-sized pan, over med-high heat, melt butter and toss in the mushrooms, coating well with the melted butter. Toss until cooked, add pepper to taste. Set aside and cover to keep warm.
Take the 2" thick slices and cut them in half diagonally. Keep the crusts on.
Then, in each triangle half, cut a deep pocket into each, leaving the crusts intact.
Stuff each triangle half with about 2 tbsp of the stuffing mixture. try to avoid the filling from spilling out.
In a medium-sized deep baking pan, beat together the eggs, milk, nutmeg (for sweet), vanilla (for sweet) and salt (adding a bit more salt for the savoury variation).
Let each stuffed triangle half soak into the pan for 15 mins both sides.
Meanwhile, preheat oven to 150C to keep the cooked french toasts warm, as you can only make a few at a time.
In a large frying pan, over med-high heat, melt some butter and the vegetable oil. When hot, and the triangles have soaked long enough to absorb much of the egg mixture, fry as many slices as will fit comfortably (without being squeezed) in the pan, about 5-8 mins each side.
Make sure also to fry the diagonal cut side of the triangle for a nice finish.
Place cooked french toasts onto a lined baking pan and keep warm in the oven until all the triangle halves are cooked.
Serve immediately once done, garnished with your savoury (mushroom) topping.
Stuffed French Toast with Ricotta, Apple & Cinnamon
Delicious. Makes 6-8 Servings.
Ingredients (French Toast Base):
1 Loaf Bread, sliced very thickly (nearly 2 inches thick)
6 large Eggs (2 Eggs per slice)
1 1/4 Cups Milk
1/8 tsp Salt
1/2 tsp Nutmeg (if sweet)
1 tsp Vanilla (if sweet)
2 tbsp Unsalted Butter
1 tsp Vegetable Oil
Ingredients (Sweet Filling):
400g Ricotta Cheese
1 1/2 tsp Orange or Lemon Zest
1 tsp Vanilla
1/8 tsp Almond Extract
1/8 tsp Nutmeg
Ingredients (Sweet Toppings):
4 Medium Apples, peeled, cored and thinly sliced
3 tbsp Butter, unsalted
1/2 tsp Cinnamon
2 tbsp Brown Sugar
Instructions:
To make the stuffing, in a small bowl, stir all stuffing ingredients together until well combined. Set aside.
In a medium-sized pan, over med-high heat, melt butter and toss in the apple pieces, coating well with the melted butter. Cook until the apples have softened but not mushy. Add cinnamon and brown sugar. Cook for another minute or two to coat the apples with the sugar. Set aside and cover to keep warm.
Take the 2" thick slices and cut them in half diagonally. Keep the crusts on.
Then, in each triangle half, cut a deep pocket into each, leaving the crusts intact.
Stuff each triangle half with about 2 tbsp of the stuffing mixture. try to avoid the filling from spilling out.
In a medium-sized deep baking pan, beat together the eggs, milk, nutmeg (for sweet), vanilla (for sweet) and salt (adding a bit more salt for the savoury variation).
Let each stuffed triangle half soak into the pan for 15 mins both sides.
Meanwhile, preheat oven to 150C to keep the cooked french toasts warm, as you can only make a few at a time.
In a large frying pan, over med-high heat, melt some butter and the vegetable oil. When hot, and the triangles have soaked long enough to absorb much of the egg mixture, fry as many slices as will fit comfortably (without being squeezed) in the pan, about 5-8 mins each side.
Make sure also to fry the diagonal cut side of the triangle for a nice finish.
Place cooked french toasts onto a lined baking pan and keep warm in the oven until all the triangle halves are cooked.
Serve immediately once done, garnished with your savoury (mushroom) topping.
Gourmet Caramelized Brioche French Toast
Heavenly! Serves 6. Requires overnight soaking.
Ingredients:
1/4 Cup Unsalted Butter
1/2 Packed Brown Sugar
1 tbsp Light Corn Syrup
1 Large Challah or Brioche Loaf
5 Large Eggs
1 Cup Cream
1/2 Cup Milk
1 tsp Vanilla Extract
3 tbsp Dark Rum or any other sweetened liquor such as Frangelico or Grand Marnier
1/2 Cup Raisins (optional but delicious)
1/4 tsp Salt
Instructions:
In a small saucepan, over medium heat, melt butter and stir in brown sugar and syrup until smooth. Pour into a 9 x 13 x 2 inch deep baking pan (no lining needed). Set aside.
Cut loaf into 4cm thick slices.
Arrange bread slices across the caramel, ensuring the caramel is covered with all the bread (only one side with have the caramel). Set aside.
In a medium bowl, beat together the eggs, cream, milk, vanilla, rum and salt until well-combined.
Pour evenly over the bread, coating the bread as much as possible.
Sprinkle raisins in between slices of bread where possible.
Cover the pan completely, and place in the fridge to chill overnight (or at least 6 hours) to really soak up the egg mixture.
When ready to cook, preheat the oven to 165C.
Remove cover and bake for 40-45mins, until puffed and golden.
Let cool for 5 mins, then serve immediately. Caramel will harden once it is out of the pan.
Yoghurt Toast
Ingredients:
Plain yoghurt
1 egg
Cinnamon
Honey
Sliced bread
Instructions:
Lay out slices of bread on a chopping board or baking tray (if cooking in the oven, use a baking tray).
Mix yoghurt, egg, honey and cinnamon in a bowl.
Drizzle the mixture over your sliced bread and top with any sliced fruit you like.
Bake at 400 degrees F (approx 200 C) for 15 minutes in an oven.
3.5 cups Self Raising Flour + 1-2 cups extra as needed
2 tbsp Caster Sugar
60g Butter, chopped
1 1/2 cup Buttermilk
Jam and whipped cream to serve
Instructions:
Preheat oven to 220C. Grease and line a deep rectangle pan.
In a food processor, combine flour, sugar and a pinch of salt. Then add butter pieces.
Blend until mixture resembles a fine crumb. Pour mixture into a large bowl.
Make a well in the centre and add buttermilk.
Stir dough until it almost comes together. Place on a lightly floured surface.
Knead gently until dough just comes together, adding more flour if necessary (try only to add the flour needed as too much will make the scones too dense and heavy). Roll out to a 3cm thick dough.
Dip a 5cm round cutter into flour to prevent dough from sticking and cut out scones.
Place scones, touching, in prepared pan.
Gently press leftover dough pieces together and repeat to make a total of 16 or so scones.
Bake for 15-17 mins or until light golden and hollow when tapped on top.
Serve warm with jam and whipped cream.
Halloumi & Za'atar Scones
Makes 12 Scones.
Ingredients:
270g Flour
1.5 tsp Baking Powder
1/2 tsp Salt
125g Unsalted Butter, cold and cut into cubes
85g Feta Cheese
85g Halloumi, grated
2 tbsp Za'atar herbs & spice blend
3 Eggs
120ml Whole Milk
Instructions:
Preheat the oven to 160C. Line a baking sheet with baking paper.
In a food processor, combine the flour, baking powder and salt.
Tip in the cold cubes of butter and blend until the mixture resembles gravel.
Ensure the feta cheese is dry (pat down with a paper towel if needed). Finely crumble the feta cheese.
In a medium sized bowl, stir the feta, grated halloumi and za'atar into the flour mixture.
In a separate bowl, whisk together the eggs and milk until fully combined, pale yellow and frothy.
Stir the egg mixture into the flour.
Using an ice cream scoop or a large soupspoon, drop heaping spoonfuls of mixture onto the lined baking sheet. This should make about 12 scones.
Bake until golden brown around the edges but still soft in the centre, 20-25 mins.
Serve immediately or transfer to a wire rack to cool before storing.
Scones are usually best eaten on the day they are made
Make the lime butter by combining, in a medium bowl, beat the butter until creamy. Add the remaining ingredient and mix until well blended. Set down a sheet of plastic wrap and place the butter mixture in a line. Fold the plastic wrap around the butter mixture to make a log shape and place it in the fridge to chill for at least an hour.
Once firm, prepare the pancakes.
First, wilt the spinach in a pan with a splash of water. Drain it in a sieve and, when cool, squeeze hard with your hands to remove as much moisture as possible. Roughly chop and put aside in a colander to continue drying as much as possible.
To make the pancake batter, combine, in a large mixing bowl, the flour, baking powder, whole egg, cooled melted butter, salt, cumin and milk.
Now make them green by mixing in the chopped spring onions, green chillies and spinach.
Whisk the egg white to soft peaks and fold it into the batter.
To cook them, place a frying pan over medium-high heat, add some olive oil and, once hot, ladle 3 tablespoons of batter into the pan.
Cook for about 2 mins on each side, until you get a good golden-green colour.
Stack pancakes on a plate and keep warm until ready to serve.
Serve garnished with a slice of chilli lime butter on top. Allow it to melt for a few seconds before serving.
Spinach Pancakes with Sweet Chilli Sauce and Sour Cream
Serves 2.
Ingredients:
200g Spinach (Frozen & thawed, or Fresh)
120g Self Raising Flour
1 tsp Baking Powder
2 Eggs, separated
150ml Milk, room temperature
60g Butter, melted
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 Cup Flatleaf Parsley Leaves, finely chopped
1/2 Cup Coriander Leaves, finely chopped
1 Spring Onion, finely chopped
Olive Oil, for frying and dressing
Sweet Chilli Sauce, for serving
Sour Cream (lightened with 1-2 tbsp water), for serving
Instructions:
If cooking with fresh spinach, place in a medium saucepan with a bit of water. Heat up until it is wilted then remove and refresh under cold water. Drain and squeeze out as much water as possible.
Chop spinach finely.
In a large bowl, combine sifted flour and baking powder.
Stir in the egg yolks, milk, melted butter (make sure the mixture is not too cold to seize up the melted butter), spices and a large pinch of salt.
Mix until just combined.
Stir in chopped spinach, herbs and spring onion. Set aside.
In a separate bowl, beat the egg whiles until soft peaks form.
Carefully fold the egg whites into the pancake batter.
In a frying pan, over medium heat, add a tsp of oil.
Ladle about 1/2 - 3/4 cup of the batter in the hot pan and cook for about 2 mins on each side, or until the small bubbles start popping up on the first side.
Repeat for the remainder of the batter.
Serve the pancakes drizzled with the sour cream mixture and sweet chilli sauce.
Pumpkin & Ginger Custard Pancakes with Ginger Butter
Makes 4 large pancakes. Serves 2.
Ingredients (Pancake):
1 Cup Flour, sifted
2 tbsp Brown Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda, sifted
1 1/2 tsp Ground Ginger
1/2 tsp Nutmeg
1 tsp Cinnamon
1/4 tsp Salt
1 Egg
1/2 Cup Milk
1 - 1 1/4 Cup Pureed Pumpkin
1/4 Cup Cream or Yoghurt
2 tbsp Candied Ginger, Finely Chopped (optional)
Maple Syrup, for serving
Ingredients (Ginger Butter):
1/2 Cup Unsalted Butter, room temperature
3 tbsp of Candied Ginger, very finely chopped
Pinch of salt
Instructions:
In a medium bowl, combine sifted flour, brown sugar, baking powder, sifted baking soda, cinnamon, ground ginger, nutmeg and salt.
In a large bowl, mix the wet ingredients including eggs, butter and pumkpin first. Once blended smoothly, stir in the milk and cream.
Gradually stir in flour mixture to egg mixture, until just combined.
Add chopped candied ginger to the mixture. Careful not to overstir.
Prepare he ginger butter by blending all the ingredients together until fairly smooth, depending on whether you want a little texture. Then set aside in a cool part of the room.
Over medium heat, place a fry pan with 1/2 tbsp butter and a drop of vegetable oil. Mix together once melted.
Using a soup ladle and a flat tip spatula, add a 1/2 cup portion onto the hot frying pan and gently spread the batter out to about 1/2 cm.
After 2-3 mins, the pancakes should be brown on the bottom and edges should start looking dry. Flip the pancake to cook on the other side for another 2-3 min.
Once cooked, transfer the pancake to a plate which you can cover with another plate to keep the pancake(s) warm.
Serve warm, topped with a pat of ginger butter.
Cornbread Pancakes with Strawberry Compote
Serves 2 with at least two pancakes each.
Makes about 5 regular sized pancakes (approx 20cm diameter)
Best eaten the day it is made. Leftovers are not as tasty.
Ingredients (Compote):
1.5 Cups (1 Punnet) Strawberries, hulled and halved
1/4 Cup Caster Sugar
2 tbsp Lemon Juice
3/4 tsp Pink Peppercorn (optional)
Ingredients (Pancakes):
1.75 Cups Flour, sifted
3/4 Cup Fine Cornmeal or Polenta
2 tbsp Caster Sugar
1 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda, sifted
2 Cups Milk + 1 tbsp Lemon Juice (to make buttermilk)
1/4 Cup Whole Milk
2 Eggs, Separated
3 tbsp Unsalted Butter, melted and cooled
Butter and/or Vegetable Oil for frying
Instructions (Compote):
Can be saucepan cooked or slow roasted on a baking tray. The below instructions are for saucepan cooking but both are great.
In a medium saucepan, over medium heat, bring to a simmer the strawberry halves, sugar, lemon juice and pink peppercorns.
Stir occasionally for about 15 mins, until the strawberries have released their liquid and it is syrupy.
Instructions (Pancakes):
Preheat oven to 130C. Place a lined baking sheet in the oven (to keep the pancakes warm).
Make the buttermilk by adding lemon juice to milk and letting it sit for 5 mins or so.
In a medium-sized bowl, combine the sifted flour, cornmeal, sugar, salt, baking powder and sifted baking soda.
In a large bowl, combine the wet ingredients including buttermilk, milk, and yolks. Whisk to combine. Then add butter and whisk to combine.
Pour dry ingredients gradually into the wet ingredients and mix until just combined.
Beat the egg whites until soft peaks.
Fold the egg white gently and very gradually into the batter, starting with just a quarter of the egg whites.
Rest the batter from 5 mins to 1 hour, until thickened and a bit foamy.
In a large frying pan, over medium-high heat, add oil and/or butter.
Ladle a 1/2 cup of batter in the pan and spread batter with spatula until it fills the base of the pan.
Once the bubbles burst and the edges of the pancake look set, about 2.5 mins, flip the pancake to cook on the other side for another 2.5 mins.
Transfer the pancakes to the baking tray in the oven to keep them warm.
Serve with butter and the strawberry compote.
Oat, Apple & Pecan Pancakes
Makes 12-20.
Ingredients:
1 1/3 Cups (120g) Rolled Oats
1.5 Cups (375ml) Boiling Water
1 Egg, lightly beaten
1 Cup (150g) Flour, sifted
1.5 tbsp Baking Powder
1/3 Cup Caster Sugar
1 Cup (250ml) Milk
60g Unsalted Butter, melted + extra for cooking and to serve
2 Sweet Apples, peeled, cored and diced into 1cm cubes
1/2 Cup (70g) Pecans, roasted lightly and roughly chopped
Maple Syrup, for serving
Instructions:
Preheat oven to 80C to keep the pancakes warm.
In a small bowl, melt butter and set aside to cool.
In a large bowl, combine oats and boiling water. Set aside for 5 mins.
Working very quickly whisk in the lightly beaten egg.
In a medium bowl, mix sifted flour and baking powder.
Add sugar and flour mixture to the oat mixture.
Stir in the milk and melted butter, followed by diced apples and pecan pieces. Set mixture aside.
Set a large frying pan, over medium-high heat. Melt a tsp of butter and a tsp of oil.
Once hot and the butter's foam subsides, add 1/3-1/2 cup ladles of the batter. Cook for 2-3 mins, until the bottom is golden, the bubbles have burst and the edges start drying out.
Flip pancake and cook the other side for another 1-2 mins.
Transfer to large plate, placed in the oven, to keep the pancakes warm.
Repeat with remaining batter until done.
Serve warm with butter and maple syrup.
Chia Seed Pancakes (Vegan)
Ingredients:
1 1/2 cups (180 g) all-purpose flour
1/2 tbsp baking powder
1/2 tsp sea salt
3 tbsp (33 g) chia seeds
3 tbsp (45 ml) maple syrup
1 1/2 cup (354 ml) almond milk + more as needed
1 tsp (5 ml) apple cider vinegar
1 tsp cinnamon, optional
1 tsp vanilla extract, optional
Instructions:
Mix together all the dry ingredients (flour, baking powder, salt, chia seeds, cinnamon if using) in a medium mixing bowl, breaking up any clumps of flour and distribute the chia seeds, baking powder and salt.
In a separate bowl, mix together the wet ingredients (milk, maple syrup, vinegar, vanilla if using).
Add the dry ingredients to the bowl with the wet ingredients and whisk or stir until all of the flour is incorporated but the batter is still a bit lumpy. Avoid over mixing.
Let the batter rest for 5-10 minutes while you heat a nonstick skillet, griddle or crepe pan over medium heat. If needed, add a light coating of oil or nonstick cooking spray to the pan.
Once the pan is hot, scoop approximately 1/4 cup portions of the batter into the pan.
Let each pancake cook until the edges appear dry, firm and golden brown and small bubbles are appearing in the batter, about 4-5 minutes. Flip them and cook for another 30-60 seconds until cooked through and browned on both sides.
Repeat until you’ve used all the batter. You should get approximately 10 pancakes or enough to serve 3-4 people.
Serve right away with your favourite pancakes toppings like fresh fruit and maple syrup.
Indian Chickpea Pancake with spiced sweet potatoes
Serves 3-4
Ingredients (Pancake):
1 3/4 Cup (270g) Chickpea Flour, sifted
1 tsp Brown Mustard Seeds
1/2 tsp Bicarb Soda
1/2 tsp Ground Turmeric
1 1/2 Cups Cold Water
1 Egg
Peanut oil
Ingredients (Spiced Potatoes & Assembly:
500g Sweet potatoes, peeled and cut into 2cm cubes
1 tbsp Peanut oil
1 Brown Onion, diced finely
1 tsp Mustard Seeds
1 Fresh Long Green Chilli, chopped finely, placed across two small bowls
2 + 2 Garlic Cloves, crushed and chopped finely
2 tsp Fresh Ginger, grated
1/2 tsp Ground Turmeric
1 cup Greek Yoghurt
1/4 Cup Fresh Mint Leaves, finely chopped + extra for serving
Pinch of salt
Instructions:
Prepare the pancake batter by combining in a large bowl, sifted flour, mustard
seeds, bicarb soda and turmeric. Then whisk in an egg and then just enough water to
make a smooth batter. Set aside batter in the fridge.
Using a blender, blitz yoghurt, 2 crushed garlic cloves, pinch of salt and mint
leaves. Cover and set aside in the fridge.
Meanwhile, in a non-stick pan, heat the oil, then add onion and mustard seeds until
onion is translucent.
Add the sweet potato cubes. Cook for 5 mins.
Then stir in the chilli (half only), garlic, ginger and turmeric.
Continue cooking until potatoes are just tender. Transfer to a bowl and set aside.
Wipe pan clean and add oil. Pour a large ladle of the chickpea mixture into the
pan, using a spatula to spread the mixture across the base of the pan.
Cook for 2 mins until bubbles start appearing on the surface, then loosen the base
of the pancake and flip to the other side.
Cook for 2 more mins. Transfer to a place and repeat with remaining batter.
Serve 1-2 pancakes per plate, topped with yoghurt mixture and spiced potatoes. Add
chopped fresh mint and remaining green chilli slices as garnish.
Indian Wholewheat Jaggery Pancake
Makes 5 pancakes
Ingredients :
1/2 cup Jaggery, crushed
1 cup Water
1 cup Whole Wheat Flour
2 Tbsp Ground Cardamom
1 pinch Baking Soda
Oil, as needed for frying the pancakes
Instructions:
Take the jaggery in a saucepan and add the water and bring it to a boil. Mix well so that the jaggery dissolves in the water.
Take the wholewheat flour in another pan and add the cooled jaggery water and mix well so that it doesn't form any lumps.
Add water slowly and mix well and make pancake batter like consistency.
Add ground cardamom and baking soda into the mixture. Then use a rubber spatula to fold the mixture gently. Keep it aside for 5 to 10 minutes.
Heat the pan on gas and make small pancakes out of it, drizzle Oil (as needed) around the sides, and let it cook for a minute. Once it is cooked, flip over and cook for 45 seconds to 60 seconds.
3 Circular Egg Rings for cooking (8cm Diameter and 2.5cm Deep)
Instructions:
In a small pan, gently heat half the milk, butter and sugar. Stir until dissolved and smooth.
Remove from heat, add the remaining milk and cool to a luke warm temperature.
Whisk in the yeast and set aside in a warm draft-free area for 10 mins until foamy.
In a separate bowl, combine the sifted flour, salt and bicarbonate soda.
Make a well in the middle and pour in the milk mixture. Whisk until smooth.
Cover with plastic wrap and set aside in a warm draft-free area for 45 mins to 1 hour until the mixture is foamy.
In a large saucepan, lightly oil, place the egg rings in the pan and set heat to medium-low.
Once hot, pour the batter into the pan until it is 1cm high.
Cook for five minutes until small holes start appearing at the top of the batter (if the batter is too thick, the holes might not appear as well).
Then remove the egg rings and flip the crumpets to cook on the other side for 1-2 mins.
Repeat with remaining batter. Thin batter with warm milk as necessary.
Serve warm with butter and/or jam.
Baked Eggs with Spinach, Mushrooms, Goat Cheese and Chorizo
Ingredients:
2 Bunches English Spinach, trimmed with stems removed
2 tbsp Olive Oil
150g Swiss Brown Mushrooms, sliced
20g Unsalted Butter
Handful Fresh Thyme Sprigs
1 Chorizo, thinly sliced
300ml Pure (thin) cream
150g Soft Goat's Cheese, crumbled
4 Large Eggs
Optional : Toasted crusty bread and roasted cherry truss tomatoes to serve.
Instructions:
Preheat the oven to 180C and grease four 300ml baking dishes or ramekins.
Add 3/4 Cup (185ml) cold water to a saucepan and bring to the boil over high heat.
Add spinach, reduce heat to medium and cook for 1 min or until just wilted. Drain, transfer to a clean sieve and squeeze out as much excess water as you can. Turn spinach out onto a board and roughly chop. Divide spinach among ramekins and season to taste.
Heat 1 tbs oil in a frypan over medium heat. Add the mushroom and cook for 4-5 minutes until softened. Add butter and leaves from 3 thyme sprigs. When butter is melted, toss the mushrooms to coat evenly, then divide among the ramekins.
Return the frypan to medium heat, add the chorizo and fry for 1-2 minutes each side until golden and caramelised around the edges. Drain on paper towel and add to the ramekins, leaving room in the centre for the cracked egg.
Place cream in a jug and season.
Pour into the ramekins, then dot with goat’s cheese. Crack an egg into the centre of each dish, season well and top with a few extra thyme leaves.
Place the ramekins in a deep roasting pan and fill the pan with enough cold water to come halfway up the sides of the ramekins.
Bake in the oven for 25-30 minutes until the whites of the eggs are cooked.
Garnish with thyme sprigs and serve with toasted crusty bread and roasted tomatoes.
Pumpkin, Chorizo & Kale Frittata
Serves 6-8
Ingredients:
500g Kent Pumpkin Squash, peeled and chopped
2-3 Fresh Chorizo, cases removed and torn into small pieces
1 tbsp Olive Oil
Sea Salt
Black Pepper
1 Bunch of Kale (approx 100g), stems removed and torn into small pieces
150g Soft Goat's Cheese, crumbled
1/2-1 Cup (95g) Caramelised Onion Relish
8 Eggs
1 Cup (250ml) Pouring Cream
Instructions:
Preheat oven to 220C.
Place the chopped pumpkin and chorizo in a large deep baking dish. Drizzle with oil and sprinkle salt & pepper.
Part roast for 15 mins or until the pumpkin is just tender. Set aside.
Reduce oven temperature to 200C.
Sprinkle kale, goat's cheese and onion relish over the scattered pumpkin and chorizon in the baking dish.
In a separate bowl, whisk cream, eggs, salt and pepper until well blended.
Pour cream mixture over the pumpkin mixture in the deep baking dish. Pumpkin mixture should be half covered in the cream mixture. If not, create more cream mixture and add it in before baking.
Bake for 30-40 mins, until puffed and golden. Serve warm.
Broccoli & Cheese Souffles (Very similar to a quiche)
Ingredients:
3 tbsp Butter
3 tbsp Plain Flour
1 Cup Milk
Pinch of Ground Nutmeg
Salt and Cayenne Pepper
4 Cups Broccoli, Chopped in Florets
3-4 Small Shallots, finely chopped
2 tbsp Grated Parmesan Cheese
1 1/2 Cups Crumbled Blue Cheese or Feta
4 Egg Yolks
6 Egg Whites
4 1-Cup Souffle Dishes or Ramekins
Instructions:
Preheat oven at 180C / 350F.
In a large pan, melt 2 tbsp of the butter, then add flour and cook, while stirring for 1 min.
Remove from heat. Gradually mix in milk then return to the heat and bring it to a boil, while stirring until the mixture is thick.
Add nutmeg, salt and cayenne to taste.
Set aside for 10 mins.
Meanwhile, steam the broccoli for 2-3 mins until bright green and just tender.
Chop into quite small bite sizes.
Heat the remaining 1 tbsp butter in a pan, add the shallots, and cook gently for 3 mins or until soft.
Separately, to prepare the souffle dishes, spray oil or butter to the inner bottom and sides of the dishes. Then sprinkle a thin layer of parmesan on top.
Beat egg yolks and add to the cooled milk mixture. Add broccoli, shallots and crumbed cheese.
Beat egg whites until they form soft but not dry peaks. Stir 1-2 tbsbp of the beaten egg whites into the mixture, then fold in gently the remaining egg whites.
Pour the mixture across each cup (do not fill all the way up as the mixture will grow as it bakes).
Optional : Sprinkle more parmesan cheese to the top of the mixture in each cup for extra flavour.
Baby rocket leaves & fresh figs (roasted), to serve (optional)
Instructions:
Preheat oven to 180C. Grease ten 125ml ramekins.
In a medium saucepan, over medium heat, melt butter until foaming.
Add flour and stir for 1-2 mins or until the mixture bubbles and comes away from the pan. Remove the pan from heat.
Gradually whisk in the milk until smooth.
Return to medium heat and stir until the mixture boils and thickens. Remove from heat.
Stir in the nutmeg and 3/4 of the goat's cheese. Once combined and smooth, quickly stir in the egg yolks until smooth again.
In a separate large bowl, beat the egg whites until they have firm peaks. Fold one quarter of the egg whites into the mixture, then the remaining whipped egg whites until all egg whites are carefully folded in.
Divide souffles among prepared greased ramekins (fill up to 3/4 full as souffles will rise).
Place the filled ramekins into a large & deep rectangle baking pan. Fill the pan with boiling water until the water comes up to half the height of the ramekins.
Bake for 20-25 mins or until puffed and golden. Cool slightly, loosen sides of souffles with a knife and turn souffles upside down onto a baking paper-lined baking tray (or onto larger ramekins).
Increase oven heat to 200C. Pour cream over souffles. Crumble over remaining goat's cheese and sprinkle with parmesan. Bake for 15-20 mins or until puffed and golden.
Serve warm, topped with roasted figs and baby rocket, if using.
Ricotta & Cinnamon Honey on Toasted Crumpets
Ingredients:
1 tsp Cinnamon sugar
3 tbsp Ricotta Cheese, to serve
Drizzle of Honey, to serve
Instructions:
Mix cinnamon sugar with ricotta.
Toast crumpets.
Once toasted, spread with ricotta mixture and honey.
Lemon Garlic Wilted Spinach
Ingredients:
12 ounces baby spinach
1 1/2 tablespoons unsalted butter
juice of 1/2 lemon
zest of 1/2
1 teaspoon chopped garlic
kosher salt
black pepper
Instructions:
Using a pan with a cover, over medium heat melt the butter. Then add in the garlic until it just starts to brown.
Add in half of your spinach. Season with salt and pepper. Then, once slightly wilted, add in the rest of your spinach. Season again with salt and pepper.
Add the lemon juice and zest, and blend well with the spinach mixture.
Cover your spinach and turn the heat down to low. Let it go for about one minute. Then, take
off the top and tossed the spinach around and then let it go for another minute.
Take off the cover once fully wilted, season again to taste (in needed) and mix again to blend the flavours throughout.
Chorizo Scotch Eggs (Airfryer)
Makes 4 Eggs
Ingredients:
450g Chorizo Sausages
4 Softboiled eggs, peeled
1 Uncooked egg
1/2 Cup (60g) Flour
1 Cup (50g) Panko Bread Crumbs
Vegetable oil spray
Instructions:
Remove the skins from the chorizos, split mixture into four equal portions and flatten each portion into a disc.
Place a softboiled egg into the center of each disc.
Wrap the chorizo meat around the egg.
Place the wrapped eggs on a plate and chill for 30 mins.
In a med-small bowl, beat the raw egg with 1 tbsp water.
In another med-small bowl, add the flour.
And in a third med-small bowl, add the panko bread crumbs.
Working with one wrapped egg at a time, dip the wrapped egg into the flour, then dip it into the egg mixture, then the bread crumbs and set aside on a plate.
Repeat with remaining eggs.
If using an airfryer, spray the coated eggs with the vegetable oil and place in the airfryer basket.
Cook at 180C for 10 mins. Turn the eggs over and cook for another 5 mins until browned and crisp all over.
Serve immediately.
Source : Epic Airfryer Cookbook
British-meets-Asian Spicy Scotch Soft-Boiled Eggs
Makes 4
Ingredients:
6 Eggs (4 soft-boiled, 2 lightly beaten)
35g (1/4 cup) Plain Flour, plus extra, to dust
500g Pork or Beef Sausages, skin removed (pork will be tastier to most!)
1 small onion, finely chopped
2 tbsp Sambal or Chilli Soy Paste or another thick chilli sauce
2 tsp Fish Sauce
2cm Piece Ginger, grated
200g (2 cups) Panko Breadcrumbs
Vegetable Oil, to deep fry
Instructions:
Boil 4 eggs until soft boiled (about 4mins).
Prepare all ingredients in bowls ahead of time, so that you can work quickly when it's required.
Peel soft-boiled eggs and dust with flour.
In a separate bowl, mix sausage mince, onion, 1 tbsp of sambal or chilli sauce, fish sauce, ginger, salt and pepper.
Using your hands, knead until combined and smooth. Divide mixture into 4.
Flatten one portion of mixture in the palm of your hand until 1cm thick. Spread with 1 tsp of chilli sauce on top and place the peeled egg in the centre.
Mould the mince around the egg to enclose it seamlessly inside, ensuring there are no cracks. Place egg mince ball on a plate in the fridge.
Repeat with remaining mince, chilli sauce and eggs.
Whisk lightly beaten eggs with 1 tbsp water in a shallow bowl. Place flour and breadcrumbs in 2 separate bowls.
Working with one mince egg at a time, dip scotch eggs in egg mixture, then flour mixture, then coat in breadcrumbs. Then return it to the plate in the fridge.
Repeat with remaining mince eggs.
Fill a deep fryer or large saucepan one-third full with oil and heat over medium heat to 170C (or until a cube of bread turns golden in 15 secs). Working in 2 batches, gently drop eggs into oil and fry, turning halfway, for 6 mins or until crisp and golden. (Might take longer as esp pork needs to cook right through - best to check one before serving).
Remove with a slotted spoon and place on a plate with a paper towel to drain grease. Cover first two lightly with aluminum foil to keep it warm.
Hot-Cold Eggs with Maple Syrup
Serves 4 (with 2 eggs each)
Ingredients:
8 Eggs (should have 2 more as backup if needed, as the egg topper is a little fiddly)
1 Cup Pouring Cream
Pinch of Fleur de Sel Salt (or regular sea salt)
Pinch of Allspice or Quatre Epices (Ginger + White Pepper + Nutmeg + Cloves)
1 tbsp Sherry Vinegar
8 tsp Chopped Chives
1/2 Cup Maple Syrup
Special Equipment Needed : Egg topper, razor and small thongs.
Instructions:
Place cream and a large mixing bowl in the freezer so it cools down a little (optional).
With an egg topper, delicately score an uncooked egg, leaving a clear line around each shell. Then with the razor blade, finish the job by following the line and cutting through to the inside.
Pour out the egg white (save for another occasion or recipe) and keep the egg yolk in the base of the shell. Place the shell with the egg yolk back into the egg carton to hold it.
Repeat with the seven other eggs.
Cover all the egg shells & yolks lightly with plastic wrap. Store in the refrigerator.
In the large chilled bowl, whip the chilled cream with a few grains of salt, the allspice and sherry vinegar. Whip the cream until it coats the back of a spoon. Adjust the spices, salt and vinegar to taste.
Place cream mixture in a pastry bag (no nozzle needed). And place the bag in the freezer to chill further.
Heat a medium saucepan of water over low heat (160C or when you can quickly dip your finger in the water without burning yourself).
Using the mini-thongs, carefully pick up each egg shell (with yolk) and place it in the hot water. It will float upright like a little boat. Really!
Quickly place 3 more egg shells alongside and cook for 3-4 mins. The yolk should be warm but still runny and a thin white line should form above it from the remaining egg white.
Place each egg shell in an egg cup for serving. Sprinkle with 1 tsp of chopped chives.
Remove cream from freezer and squeeze out a dollop of semi-frozen cream on top of the egg yolk. Finally drizzle with a little maple syrup.
Place a very small spoon inside the egg and serve immediately.
Cloud Eggs
Fun and easy to make.
Ingredients:
2 Eggs, separated
1/2 Cup Parmesan Cheese, grated
1 tsp Chives, finely chopped
Salt & Pepper to taste
Instructions:
Preheat oven to 180C.
Line a baking tray with baking paper.
In a large bowl, whip the egg whites until stiff peaks form.
Fold in the finely grated parmesan and chopped chives.
Scoop out the whipped egg whites to form a circle shape. Use a spoon to make a slight indent into the middle of each egg white cloud (this is where you'll place the egg yolks).
Bake the egg white for 2-3 mins.
Then add a yolk in each of the indents and bake for another 3 mins. Don't let them get too brown.
Serve immediately as the egg yolk starts to sink into the egg white within a minute or two.
Quinoa Omelette Bites
Serves 10-12
Prep time : 10 mins
Cook time : 30 mins
Ingredients:
1 Cup Cooked Quinoa, still warm
1/2 Cup Cheddar or Mozarella Cheese, grated
2 Egg Whites
1 Clove Garlic, minced
1 tsp Salt
1/3 Cup Spinach Leaves
Instructions:
Preheat oven to 175C. Grease a mini muffin tray.
In a medium bowl, mix the warm quinoa with the cheese.
Then add the garlic, salt, egg whites and spinach leaves. Stir to combine.
Spoon mixture into the muffin tray, filling each to the top.
Bake for 20 mins. Remove from oven and let cool for 10 mins before serving.
Run a knife around the edges to loosen the mini omelettes.
Portobello Mushrooms with Confit Garlic and Chilli Kale
Serves 4.
Ingredients (Confit Garlic and Chilli):
1 Head of Garlic, peeled
5 Long Red Chillies, sliced lengthways abd deseeded
200ml Olive Oil
2 Sprigs Rosemary
2 Sprigs Thyme
2 Pinches Salt Flakes
Ingredients (Mushroom and poached eggs):
8 Large Potobello Mushrooms, destemmed
3 tbsp Olive Oil
1 tbsp Thyme leaves
2 tbsp Rosemary leaves, chopped finely
5 Cloves Garlic, finely chopped
Salt and Pepper
2L Water
50ml White Vinegar
4 Eggs (very fresh eggs poach more effectively)
1 Bunch Kale, de-stemmed and roughly chopped
4 Thick Slices Sourdough Bread
100g Pecorino Cheese, grated finely
1/2 Cup Flatleaf Parsley, roughly chopped
1 Lemon, finely zested
Instructions (Confit Garlic and Chilli):
Make the confit garlic by preheating the oven to 130C.
In a loaf tin, add the garlic, chillies, rosemary, thyme and olive oil. Toss gently to coat mixture.
Cover with foil and bake for 2 hours. Check at the 30 min mark to ensure that the mixture is not too hot. The ingredients should be cooking very slowly.
Remove from the oven and set it aside to cool.
Add the salt then blend the ingredients. Place in a container for the fridge as you will have some remaining for another meal (delicious brushed on fish or chicken).
Instructions (Mushrooms and poached eggs):
Preheat oven to 190C.
Put mushrooms on a baking tray lined with baking paper, drizzle with olive oil and sprinkle with rosemary, thyme, garlic, salt and pepper.
Bake for 15 mins until the mushrooms are cooked through and soft.
Meanwhile, to poach the eggs, fill a medium deep saucepan with 2L water and bring it to boil.
Add the vinegar and turn down the heat to just under boiling.
The water should swirl but not bubble. This works best with very fresh eggs.
Spin the water with a ladle and carefully crack open an egg into the centre of the pot. The swirling water should help to contain the egg so it doesn't split.
Poach each egg for 3-4 mins and remove carefully with a slotted spoon. Season and set aside.
Heat a large frying pan, on high and add two generous tbsp of confit garlic. Add the kale and cook until just wilted.
Meanwhile, you can also toast your slices of bread.
To serve, place a slice of toast on each plate. Top each with mushrooms, a poached egg and then some kale.
Garnish each plate with grated pecorino, parsley and lemon zest.
Cook bacon in medium frying pan over med-high heat, until crisp. Set bacon aside.
Cook onion for 5 mins until softened. Stir in garlic, capsicum and corn. Cook for another 5 mins. Set mixture aside in a bowl - cover to keep warm. Add diced tomatoes and braised mushroom if including these optional extras.
In a large bowl, lightly beat the egg yolks with the water and a pinch of salt until combined.
Separately, in another large bowl, with an electric mixer, beat the egg whites until soft peaks form.
Gradually, fold egg whites into egg yolk mixture.
Preheat the oven grill.
In a small oven-proof pan, over medium heat, melt half of the butter.
Pour half of the egg mixture in the pan.
Cook the egg mixture over medium heat until browned underneath. Then place it under the hot grill until the top is just set, for about 5 mins.
Sprinkle some grated cheese overtop and return it to the grill for another 5 mins.
Spoon half of the corn mixture over the omelette. Then fold the omelette over and slide it onto a serving plate.
Repeat with remaining ingredients.
Enjoy immediately while it's warm.
Source: Cookbook Unknown
Herbs & Spices Scrambled Eggs
Ingredients:
2 tbsp Vegetable or Canola Oil
3/4 tsp Cumin Seeds
1/4 tsp Caraway Seeds
1 Small Brown Onion, chopped finely
10g Fresh Ginger, finely cut into miniscule 3mm cubes or grated
1 Red Chilli, finely chopped
1/4 tsp Ground Turmeric
1/4 tsp Ground Cardamom
3/4 tsp Salt
1/2 tsp Tomato Puree
4 Medium Tomatoes, peeled and diced into 2cm cubes
3 tbsp Parsley, chopped finely
8 Eggs, beaten
3 Spring Onions, finely sliced (for serving)
10 Coriander Sprigs, chopped (for serving)
1/4 tsp chilli flakes (for serving)
Salt & Pepper, to taste (for serving)
Instructions:
In a large, non-stick, frying pan, over medium heat, combine the oil, cumin seeds, caraway seeds, onion, ginger and chilli.
Cook for 8 mins, stirring, until onion is soft.
Add the turmeric, cardamom, tomato puree and salt. Stir through and cook for 2 mins.
Add the chopped tomatoes and cook for 8-10 mins more, until the mixture is mostly dry.
Add the eggs and chopped parsley, reduce the heat to medium-low, cooking for about 3 mins and continuously, but gently, scrape the base of the pan with a non stick spatula. You want large, curd-like folds, eggs that are soft and moist.
Serve warm with the spring onion, coriander and chilli flakes.
Oeufs en Meurette (Poached eggs in red wine sauce with mushrooms)
Serves 4.
Ingredients:
500ml Beef Stock
375ml Red Wine (preferably Pinot Noir)
2 tsp White Wine Vinegar
4 Eggs
20g + 20g Unsalted Butter (second 20g is to be melted)
100g Bacon Rashers, chopped into 1cm strips
8 Spring Onions (with bulbs)
100g Button Mushrooms, quartered
1.5 tbsp Plain Flour
2 tbsp Chopped Thyme Leaves, for serving
8 Sliced Toasted Sourdough Bread, for serving (optional)
Instructions:
In a medium sized soup pan, over medium heat, bring stock and wine to a boil.
Simmer for about 12-15 mins until reduced to 1 cup. Set aside and keep warm.
Meanwhile, in a separate large soup pot, over medium-high heat, bring 4 cups of water and the vinegar to the boil for poaching the eggs.
Crack eggs gently into the water and poach for 3-4 mins or until the whites are set but yolks are still runny. Remove with a slotted spoon and set aside. Keep warm.
In a frying pan, over medium heat, melt 20g of the butter. Add the bacon and onion and cook, while stirring, for 5 mins.
Add the mushrooms and cook for a further 2-3 mins. Remove the mixture with a slotted spoon and keep warm.
In a small bowl, mix the melted 20g of butter with the flour to form a smooth paste.
Gradually whisk the paste into the wine reduction until you have a light gravy. Return the gravy to a medium heat for 2-3 mins to cook through the flour.
Finally, prepare the plate by placing first some wine gravy at the bottom of the bowl, then the bacon mushroom mixture, and topping it with the poached eggs and thyme. Serve immediately with toasted sourdough for dipping.
Clean and chop the greens, removing stems where not needed.
In a medium-sized frying pan, over medium heat, add the olive oil.
Once hot, cook the onion for 10 mins, until softened and translucent.
Add the greens and cook for 5 mins. Let the excess water from the greens evaporate.
Add the spices and garlic.
Make a well for each egg in the greens.
Break an egg into each well, careful not to break the yolk.
Cover the frying pan and cook until the egg white has fully set.
Serve warm with bread.
Turkish Eggs in Garlic Yoghurt & Paprika
Serves 2.
Ingredients (Garlic Yoghurt):
1 Garlic Clove
1/2 tsp Salt
50g + 200g Plain Yoghurt
Ingredients (Assembly):
1/2 Small Capisicum
125ml White Vinegar
4 Eggs
1 tbsp Butter
1 tsp Chilli Flakes
2 tsp Smoked Paprika
Pide bread, to serve (optional)
Instructions:
Crush and mince the garlic finely.
Blend the garlic with 50g of yoghurt and the salt.
Mix the yoghurt mixture with the remaining yoghurt. Set aside.
Dice the capsicum into small cubes, 0.5cm or as close to it as possible.
In a deep medium saucepan over high heat, add 1L water and the vinegar. Bring to boil and then reduce to low to simmer. Break each egg into a small bowl. Stir the water into a swirl and carefully pour the eggs, one at a time, and cook for 2-3 mins to poach until the whites are set.
In the interim, in a small saucepan, over medium, melt the butter, add the chilli flakes, paprika and capsicum. Cook for 3 mins. Set aside.
To assembly split the yoghurt across two bowls. Place the poached eggs on top of the yoghurt and then the capsicum-butter mixture.
Serve immediately with pide bread.
Gochujang Potato Rosti with Braised Eggs
Prep 20 mins + Cook 50 mins = 1hr 10 mins Total Time
Serves 4
Ingredients:
3 tbsp Olive Oil
400g Baking Potatoes (About 1 or 2), julienne into short sticks
1 Small Kohrabi, peeled and julienne into short sticks
1 tbsp Gochujang Paste
2 tsp White Miso Paste
2 Garlic Cloves, peeled crushed and minced
1/4 tsp Salt + more to taste
8 Eggs
1 Lime, cut into wedges for serving
Ingredients (Sauce):
1 tbsp Lime Juice
1 tsp Gochujang Paste
2 tbsp Oil
2 tsp Chives, finely chopped
2 tsp Mixed Black and White Sesame Seeds
Instructions:
Heat oven to 220C (200C with fan)
Meanwhile prep the potatoes and kohlrabi into short sticks.
Place an ovenproof casserole dish in the oven with a tsp of olive oil for 5 mins.
In the interim, in a large bowl, toss the potato and kohlrabi sticks, gochujang paste, white miso paste, minced garlic and salt.
Remove the hot pan from the oven and spread the potato mixture out evenly.
Return the pan to the oven and bake for 25 mins until golden brown and crisp on top.
While the potatoes are cooking, prepare the sauce by combining all the sauce ingredients in a small bowl. Set aside.
Using the back of a soupspoon, make eight wells in the potato base.
Crack an egg in each of the wells. Return the pan, covered, to the oven and bake for 8 mins until the whites are cooked.
Season the eggs with a bit of salt.
Serve warm topped with a drizzle of sauce over the eggs and potatoes plus a lime wedge to squeeze on top.
Austrian Fladlesuppe (Pancake Soup)
Prep 10 mins + Cook 30 mins = Total time of 40 mins
Serves 6.
Ingredients (Soup):
1 Litre Chicken or Vegetable Stock
1 Carrot, julienned or diced into small cubes
1 Celery Stick, sliced into small pieces
2 tbsp of fresh parsley, chives and/or celery leaves, chopped
Pepper, to taste
Salt, to taste (if stock is unsalted)
Ingredients (Pancakes):
1/2 Cup Flour, sifted
1/3 Cup Cornstarch
1/2 tsp Salt
1 Egg, room temperature
1 Cup Soda or Sparkling Water
1 tbsp Butter, for greasing the pan
1 tsp Oil, for greasing the pan
Instructions:
Start by preparing the pancake mixture. In a small bowl, combine sifted flour, cornstarch and salt.
In a medium sized bowl, beat together the egg and soda water.
Then add the flours into the egg mixture. Mix well until smooth.
Set aside for 30 mins.
Meanwhile, prepare the soup by heating the broth in a large soup pot, over medium heat. Add pepper to taste.
Turn off the heat. Add the carrot and celery, and set aside, covered.
Return to making the pancakes by placing a frying pan over med-high heat. Add the butter and oil.
Once the butter has melted and is bubbling, pour 1/3 cup of batter into the hot pan.
Tilt the pan to shape the pancake into a large circle, using the back of the spoon where needed.
Flip pancake over once the bottom is turning light brown.
Remove the pancake when the other side is also light brown.
Set aside pancake on a cutting board or the counter, roll it up and place the rolled pancake cylinder on a plate.
Repeat with the remaining batter, lining up the pancake cylinders next to each other as you go.
You should have about 6 pancakes.
Move all the pancakes to a cutting board and slice them with a sharp knife into 1cm width rounds.
Place pancake rounds next to each other in all the soup bowls until you've used all pancake rounds.
Going back to the soup, check that it is still hot (if not, reheat a little) and that the veggies are tender (if not, heat the soup for a little longer).
Then gently ladle some of the broth and veggies over the pancakes, garnishing with chopped parsley or chives, and a grind of black pepper.
Serve immediately.
Thai Prawn Omelette
Serves 4.
Ingredients:
500g Uncooked Prawns, deshelled, deveined and cut in half lengthwise
2 + 1 Green Onions, sliced thinly, white and green parts separated
1 Long Red Chilli, sliced thinly on the diagonal
2 Cloves Garlic, crushed and minced
1 tbsp Vegetable Oil + 2 tbsp extra
1 tbsp Sweet Chilli Sauce
0.5 + 0.5 tbsp Fish Sauce
1 Cup (80g) Bean Sprouts
1/3 Cup Coriander Leaves + 2 tbsp extra for serving
8 Eggs
1/3 Cup (80ml) Water
1 Lime
Instructions:
Prepare the prawns and other ingredients as instructed in the ingredients list. Set aside
Keep 4 serving plates warm in 100C oven.
In a large wok or frying pan, over medium-high, heat oil and fry the whites from the green onions for 5, then adding the chilli, garlic and prawns stirring until prawns change colour.
Transfer ingredients from the pan into a small bowl and set aside.
Into the prawn mixture, stir the sweet chilli sauce, half the fish sauce, sprouts and coriander.
Cover to keep warm. Wipe pan clean.
In a separate bowl, lightly whisk the eggs, remaining 1/2 tbsp of fish sauce, and 1/3 cup water until well combined.
Over medium high heat, return the wok and heat 2 tbsp oil.
Add a quarter of the egg mixture. Tilt pan to cover base with egg mixture.
Push egg mixture from one side with a spatula and let any uncooked egg run over. Repeat until egg is almost set.
1 min before it is all done, top half the omelette with a quarter of the prawn mixture and slide onto a warmed serving plate.
Wipe pan clean after each serving then repeat for each remaining serving.
Garnish with a small drizzle of sweet chilli sauce, some of the green cuts from the green onion, coriander leaves and a lime wedge.
Giant Swiss Potato Rosti with Bacon Bits (with Red Currant Sauce)
Serves 8.
Ingredients (Rosti):
800g Baking Potatoes, skins on, grated (such as Russet, the ones with the dirt still on them)
3 tbsp Flour
1 tsp Salt
Pinch of Black Pepper
Pinch of Nutmeg
150g Diced Bacon
2 tbsp Butter, cold and chopped into tiny 1/2 cm cubes
Ingredients (Red Currant Sauce):
75ml White Wine or Dry Vermouth
6 tbsp Caster Sugar
300g Fresh Red Currants, remove stems
Instructions:
Preheat oven to 200C.
In a large bowl, grate all the potatoes.
Mix in flour, salt, pepper and nutmeg. Toss until well blended.
Mix in 2/3rds of the bacon into the potato mixture.
On a baking pan (which is at least 1cm deep), pour in the potato mixture and cover the base to form a thin layer.
Scatter remaining diced bacon across the potato mixture.
Scatter tiny butter cubes across the potato mixture.
Bake for 40 mins until golden.
Flip mixture upside down onto another baking sheet and crispen up the other side (10-15 mins more).
Meanwhile, prepare the red currant sauce. In a small saucepan, combine the white wine, sugar and half the red currants.
Bring to a boil, then reduce to a simmer and cook for 5-10 mins.
Turn off heat and stir in the remaining red currants.
Serve warm slices of the rosti topped with a dollop of red currant sauce.
Mediterranean Tomato & Olive Tart
Serves 8
Ingredients:
140g Unsalted Butter, room temperature
2 Eggs, lightly beaten
65g Breadcrumbs
80g Ground Almonds
2 Garlic Cloves, crushed
100g Ricotta
20g Parmesan, finely grated
15g Thyme Leaves
375g All Butter Puff Pastry
Plain Flour for dusting
500g Medium Tomatoes (about 10), cut into 1cm slices
50g (about 24) Black Pitted Olives
2 tbsp Olive Oil
Salt and pepper, to taste
Instructions:
Preheat the oven to 220C.
Cream the butter until light and fluffy.
Add the eggs gradually, while mixing.
Mix in the breadcrumbs, ground almonds and garlic until just combined.
Add the ricotta, parmesan, half the thyme leaves and 1/4 tsp of salt. Fold until just combined and set aside.
Roll the pastry to create 2 rectangular sheets, approx. 20 x 30 cms, 2mm thick.
Line 2 baking trays with baking paper and lay your pastry on top, one on each tray.
Spread almond mixture evenly across the two pastry sheets, leaving a 2 cm border all around.
Lay the tomato slices on top of the almond mixture in three parallel rows, with a fair amount of overlap within each row and between them.
Sprinkle the olives and remaining thyme evenly across.
Drizzle with 1 tbsp of olive oil and season with salt and pepper to taste.
Bake 1 tray of pastry in the oven at a time (while the other sits in the fridge) and bake for 10-15 mins until it is golden and puffed. If you prefer to cook them both at the same time, swap the order of trays halfway through and cook for at least 15 mins.
Reduce the temperature to 200C, cover the top piece with aluminium foil and continue baking for another 8-10 mins, swapping tray order halfway again, until both are cooked through.
Remove from oven and drizzle with remaining 1 tbsp of olive oil. Serve warm.
Tomato & Mozzarella Puff Pastry Tart
Serves 3 to 4 people
Ingredients:
2 Sheets of Puff Pastry
1 Egg, beaten
1/2 Cup Parmesan, grated
200-300g Tomatoes, cut cross-wise
1-2 Garlic Cloves, minced finely or pressed
1 tbsp Extra Virgin Olive Oil
1 Cup Mozzarella, shredded
1 tbsp Basil Leaves, chopped
Instructions:
Preheat oven to 425F.
Place 2 puff pastry sheets next to each other, overlapping by 1cm to make a longer sheet. Using the beaten eggs with a pastry brush to help the overlapping part stick together.
Smooth out the overlapping seam with a rolling pin.
Using a knife, cut a 2 cm wide strip from the length of the pastry sheet, one on each side. Then cut a 2 cm wide strip from each of the short ends of the pastry sheet.
With the pastry brush again, brush some egg white along the new shorter perimeter of the pastry sheet.
Place the cut-out strips around the border of the pastry sheet, start with the two long sides.
Brush the newly raised border perimeter with the egg.
Using a fork, poke holes across all parts of the pastry sheet
Sprinkle parmesan evenly over the pastry sheet base
Bake for 13-15 mins.
Then reduce the oven temp to 350F and continue baking for another 13 to 15 mins until golden brown.
Transfer to a wire rack to cool and turn up the temp to 425F
While the tart is baking, place the tomato slices in a single layer on paper towels to dry.
Sprinkle evenly with 1/4 tsp of salt, place another double layer of paper towels over top, press down firmly and let stand for 30 mins
Combine pressed garlic, olive oil, and a pinch of salt & pepper in a small bowl. Set aside.
Sprinkle mozzarella evenly overtop the cooled pastry sheet
Layer tomato slices on top of the cheese.
Brush tomato with garlic oil
Bake the tart for about 15-17 mins, until it is a deep golden brown and the cheese has melted.
Cool on the wire rack for 5 mins before serving
Sprinkle with basil leaves, cut into pieces and serve hot.
Source : The Cook's Illustrated Cookbook
Vegetable & Herb Ricotta Tart
Serves 4-6
Ingredients:
2 Red Capsicums
4 tbsp Olive Oil
2-3 Sheets of Ready-made frozen Puff Pastry
2 Ripe Tomatoes, thinly sliced
250g Ricotta Cheese
100g Parmesan Cheese, grated
1 tsp Thyme Leaves
1 tbsp Fresh Chives, finely chopped
Salt and pepper, to taste
Instructions:
Preheat ovent to 200C.
Line the base of a pie tin (with removable base preferably) with baking paper.
Line the base of the pie tin with a layer of puff pastry (you may need to assemble
2 sheets together to make a circle that will fit the base of your pan.
Make a couple fork pricks into the pastry base and blind bake the pastry for 7
mins. Then remove the baking beads and continue baking until 90% done.
Set aside and let cool completely.
Cut capsicum into large flat sides, removing the seeds and stalks. Place capsicum
into a bowl and toss with a tbsp of olive oil to coat evenly.
Place capsicum, skin side up, on a lined baking tray and bake until skins are
charred. Set aside until cool, then remove the charred skins and slice the capsicum
meat to thin strips.
Cut long rectangle strips of puff pastry and place around the sides of the pie tin,
with just a 0.5 cm overlap with the cooked base, pressing down to connect them
together.
Beat the ricotta until smooth in a bowl then dollop 1/2 of the ricotta evenly
across the base of the pie tin, over the cooked dough.
Scatter the roasted red pepper strips over top.
Then arrange the tomato slices overtop.
Season with salt and pepper to taste.
Dollop the other half of the ricotta cheese overtop.
Then sprinkle over the parmesan cheese, thyme and chives.
Drizzle over 1-2 tbsp olive oil.
Bake in the oven for 20 mins until the pastry around the edges is golden and cooked
through.
Serve warm.
Shrimp and Gruyere Cheese Grits with Bacon & Mushrooms
Lots of delicious flavour make this meal equally suitable for breakfast, lunch or dinner.
Serves 4-6
Ingredients:
5 3/4 Cups Chicken Stock
450g Large Raw Shrimps, deshelled and cut for butterflying (optional)
300g Fresh Mushrooms, thinly sliced
3/4 tsp Salt
1 Cup Grits - Polenta can be used as a substitute (not instant)
1 Cup Gruyere Cheese, grated
Freshly Ground Black Pepper
4 Slices of Streaked Bacon, diced
1 Medium Shallot, minced
2 Cloves Garlic, crushed and minced
1/4 tsp Cayenne Pepper
2 tbsp Unsalted Butter, cubed
1 tbsp Fresh Lemon Juice
2 tbsp Minced Fresh Herbs (eg. Parsley and Chives) + some for garnish
Vegetable Oil
Instructions:
In a large saucepan, over medium-high heat, combine stock and grits. Whisk frequently and bring to a simmer.
Lower heat to a bare simmer and cook, while stirring and scraping the bottom frequently to prevent them from sticking to the bottom, until grits are fully softened, about 20-30 mins.
Meanwhile, in a large skillet, heat chopped bacon over high heat until sizzling. Lower heat to medium and cook, until bacon has become crisp, about 5 mins. Using a slotted spoon, transfer the bacon to a paper towel to let it drain. Reserve bacon fat in a separate bowl.
Return the skillet to a medium-high heat and add 1-2 tbsp of bacon fat (ensure there is at least 2 tbsp in reserve, 1 tbsp for the shrimp, 1 tbsp for garnish). When hot, stir in mushrooms, until they release their liquid (about 3 mins). Stir in shallots, garlic and cayenne. Cook for 2 mins more until shallots have softened. Transfer mushroom aside to a separate bowl.
Return skillet with 1 tbsp of the bacon fat to high heat. When very hot and just before smoking, add shrimp and cook stirring frequently, remove when only a light trace of translucence remains in the center of each shrimp as it will continue to cook out of the pan. Transfer shrimp to a separate plate.
Add remaining 3/4 cup of stock to the skillet. Scrape up any remaining brown bits on the bottom of the pan. Lower the heat to medium-low and whisk in butter until fully melted and emulsified with the sauce. Remove from the heat and whisk in lemon juice. Stir in herbs and season with salt and pepper. Transfer stock to grits and combine well.
Grits should be close to completion now. Turn off heat. Stir in grated gruyere, salt and pepper. Allow to melt and stir to blend.
Divide the grits into the bowls, top with the mushroom gravy, shrimp, bacon, a couple drops of reserved bacon fat and some minced fresh herbs.
Fig & Walnut Porridge (GF)
Serves 2
Ingredients:
10 Dried Figs + 1 extra chopped up for serving
500ml Milk
60g Walnuts, roasted + a bit extra for serving
2 tbsp Sweet Molasses
Instructions:
In a small bowl, place 10 figs and boiled water. Leave to soak for 15 mins.
Drain and remove the tough stalks.
Roughly chop these into a few pieces.
Warm the milk in a saucepan over low heat until it reaches a low simmer.
Add the chopped figs.
Using a hand held blender, mix to a puree.
Simmer for a further 5 mins. Stir well.
Add the roasted walnuts and blend again with the stick blender.
Simmer for another 5 mins.
Serve warm with pieces of dried fig, roasted walnuts and drizzled with molasses.
Orange & Sesame Barley Porridge
Soak barley overnight
Serves 2-4.
Ingredients:
1/2 tbsp White Sesame Seeds, toasted
1/2 tbsp Black Sesame Seeds, toasted
1.5 tbsp Brown Sugar
125g Pearl Barley, soaked in water overnight
750ml Milk
1/2 Vanilla Pod, cut in half, seeds scraped
Zest of 1/2 Lemon, finely grated
Zest of 1 Orange, finely grated
20g Tahini Paste
1/2 tsp Salt
Ingredients (Orange Syrup):
1 Medium Orange, segments + rind zested into long strips
30-40g Caster Sugar
1/4 tsp Orange Blossom Water
Instructions:
First make the orange syrup. In a small saucepan, over high heat, add orange rind strips, caster sugar and 75ml water. Bring to a boil. Cook until sugar has dissolved (cook for longer if looking for a thicker syrup).
Extract segments from the orange, removing the white pith, segment skins and any seeds you find. Place segments in the syrup.
Stir in orange blossom water and set aside.
In a mortar, crush the white and black sesames with a pestle. Stir in 1 tsp of the brown sugar.
Set aside.
Drain and rinse the soaking barley.
In a medium saucepan, over high heat, add the rinsed barley, remaining brown sugar, milk, vanilla pod and seeds, lemon and orange zest and 1/2 tsp salt.
Bring to a boil and then reduce to med-low. Simmer for 1 hour, stirring intermittently, until the barley is cooked.
Remove the vanilla pods. Serve hot, drizzled with a tsp of tahini, some orange segments, orange syrup and sweetened crushed sesame across each bowl.
Russian Kasha (Savoury Buckwheat)
Ingredients:
1 Cup Buckwheat Groats (Kasha)
1 Egg, lightly beaten (optional - makes the pan harder to clean)
2 Cups Chicken Stock
1 tbsp Butter
Black pepper, to taste
Braised Mushrooms can be added as a garnish (optional)
Instructions:
In a deep & heavy medium-sized saucepan, over high heat, heat up the pan and once hot, toast the buckwheat groats for 5 mins until they start to change colour.
Once the buckwheat has been toasted, pour in the eggs, while stirring constantly to coat the groats thoroughly while the eggs cooked.
Once the mixture has become completely dry, add butter, then add the chicken stock.
Bring to a boil, cover the saucepan and cook until all the liquid has been absorbed.
Remove from heat and let sit, still covered, undisturbed for 10 to 15 minutes.
Fluff the cooked kasha and serve. Top with garnish or a grind of black pepper.
400g Can Chickpeas, rinsed, drained and chopped roughly
100g Besan Chickpea or Plain Wheat Flour, sifted
1 tsp Paprika
3 Eggs, lightly beaten
2 tsp Salt
1/4 Cup Milk
1-2 tbsp Vegetable Oil, for frying
Serve with raita, coriander chutney and/or lemon wedges
Instructions:
Using your hands or a cheesecloth, squeeze out the extra water from the grated zucchinis.
In a large bowl, combine grated zucchinis, ricotta, chopped chickpeas, lightly beaten eggs, paprika, milk, salt and sifted flour.
In a large frying pan, over med-high heat, add the oil.
Once the oil is hot, carefully drop 1/4 cup of the batter into the hot oil. Repeat until the pan is full with about an inch between the fritters so they aren't crowded.
Cook on each side for 3 mins. Then remove with a slotted spoon and place on a paper towel or baking rack.
Serve fritters with the tomato chutney and other garnishes such as raita, lemon wedge, etc.
Scrambled Tofu with Pesto & Spinach
Serves 2
Ingredients:
1 tbsp Olive Oil
150g Semi-firm tofu, crumbled
1 Bunch English Spinach, leaves picked
2 Heaped tbsp Pesto
Salt & Pepper, to taste
1-2 Cloves Garlic, crushed and minced
1 Long Red Pepper, sliced diagonally (optional)
Instructions:
In a large frying pan, over medium heat, add the olive oil, minced garlic and half the red pepper.
Once hot add crumbled tofu and the spinach for 1-2 mins, until wilted.
Stir in the pesto and cook for 1-2 min more to heat everything up.
Serve warm, topped with sliced red chilli pepper.
Mexican Spiced Eggs & Beef Breakie
Makes 4
Ingredients:
1/4 Cup Olive Oil
1 Onion, finely chopped
400g Beef Mince
1/4 Cup Chipotle Chilli Sauce (or another thick chilli sauce)
400g Can Chopped Tomatoes
1/3 Cup Roughly Chopped Coriander, plus extra to serve
4 Eggs
1 Jalapeno Chilli or Long Green Chilli, thinly sliced
Instructions:
Heat 1 tbsp oil in a large frypan (make sure to use a frypan that has a lid as we'll need it later), over medium-high heat.
Add onion and a pinch of salt. Cook, stirring, until soft for 4-5 mins.
Add the beef and cook for 5 more mins until browned.
Stir in the chipotle sauce, tomatoes and coriander. Season with freshly ground black pepper and reduce heat to medium.
Cook for a further 5-6 mins until slightly thickened.
Using a spoon, make four indents in the beef, then crack an egg in each indent (without breaking the yolk). Cover the frypan with a lid and cook for 7mins (or until the whites are all cooked).
Garnish with chilli and extra coriander.
Huevos Rancheros Mexican Eggs, Chorizo & Beans in a Tortilla
Serves 4
Ingredients:
4 Medium-sized Flour Tortillas
1 + 1 tbsp Oil
1 Onion, diced finely
2 tsp Cumin
200g Dried Chorizo Sausage, Sliced 5mm and halved to make half moon shapes
400g Can of Cannellini Beans, rinsed and drained
1/2 Long Green Chilli, seeds removed and diced finely
1 Yellow or Red Capsicum, diced into small cubes
400g Diced Tomatoes
4 Eggs
100g Grated Cheddar Cheese
Sour cream and small handful of Coriander leaves, for serving
Instructions:
Preheat oven to 200C. Grease 4 x 500ml-capacity oven proof bowls or round containers.
Brush oil lightly across the top of each of the tortillas and place each inside those bowls.
Place in the oven for 5 mins as it is heating up to cook the base just a little. Should not really get brown at this stage as it will need to go back to the oven once filled. Then set aside.
Meanwhile, in a large saucepan, over medium heat, add 1 tbsp oil and the diced onion. Cook until the onion has softened, about 5-8 mins.
Add sliced chorizo. Continue to cook for another 5 mins.
Stir in the cumin, 3/4 of the green chilli (save the rest for serving) and the capsicum. Cook for another 1-2 min until fragrant.
Add the cannellini beans and diced tomatoes. Cook for 5 mins until the mixture starts bubbling. Season to taste.
Divide the tomato mixture into each of the 4 bowls.
scatter cheese across the surface and press mixture from the center, outwardly to make an indentation in the center.
Crack an egg on top of the indentation for each bowl and place them in the oven.
Bake for 20 mins or until the egg whites and yolks are cooked, but the yolks are still runny.
Remove from the oven. Top with chopped green chilli, coriander leaves and a dollop of sour cream on one side.
Columbian Hangover Soup Changua (Garlic Soup with Poached Eggs)
Makes 4
Ingredients:
1 Head of Garlic, cloves peeled and sliced thinly
3 tbsp Olive Oil
8 Baguette Slices
1 Litre Chicken Stock (some serve it with half water / half milk instead)
1/2 tsp Hot Pepper Flakes
4 Large Eggs
1/2 Cup Cilantro Leaves, chopped
4 Lime Wedges
Instructions:
In a deep skillet, over med-low heat, fry garlic slices in hot olive oil for 8-10
mins until tender and golden.
Transfer garlic to a bowl.
Fry bread slices to skillet for about 4 mins, turning once, until both sides are
brown. Set toasted bread aside.
Simmer stock, red pepper flakes and garlic in the skillet for a min or two.
Break 1 egg into a cup. Slide the egg from the cup to the simmering stock.
Repeat with remaining eggs.
Poach at a bare simmer for 3-4 mins, until white are firm but yolks are still
runny.
Transfer eggs to bowls, ladle soup and garlic slices over the eggs. Finally top
with cilantro. Serve with lime wedges and toast pieces.
Tunisian Lablabi Soup with Poached Eggs
Serves 4.
Ingredients:
1L Chicken or Vegetable Stock
1.5 cups Canned or Cooked Chickpeas
2 tsp Harissa
2 tsp Ground Cumin
2 Slices Sourdough Bread, broken into small pieces
1/3 Cup Flatleaf Parsley Leaves, freshly chopped
1/3 Cup Coriander Leaves, freshly chopped
1 tbsp Capers, rinsed, drained and chopped
4 Eggs, poached
Olive Oil
Instructions:
In a large deep saucepan, simmer stock, chickpeas, harissa, cumin and salt for 15 mins.
Taste broth and season as desired.
Meanwhile, divide bread, herbs and capers between four heated soup bowls.
Poach 4 eggs.
Add an egg into each bowl, then ladle soup over and drizzle with olive oil.
Boil eggs in a medium saucepan of boiling water for 6 mins. Drain and stop the cooking by running them under cold running water.
For the chilli caramel, place the sugar and water in saucepan over medium heat. Cook, stirring, for 2 mins until the sugar dissolves.
Add tamarind, fish sauce and lemongrass. Bring to a simmer.
Reduce eat to medium-low. Simmer for 5 mins or until mixture thickens slightly.
Remove from heat and stir in chilli flakes. Keep warm.
To fry the eggs, fill a wok one-third full with the oil. Heat to 180C over medium high heat.
Add eggs and deep-fry for 4 mins or until golden and blistered. Drain on paper towel.
Halve eggs and arrange on a serving plate.
Drizzle generously with warm chilli caramel. Top with the green shallot, basil, fried shallot and chilli.
Japanese Udon with Soft-Boiled Egg, Hot Soy, and Black Pepper
Serves 4. Total time = 30 mins.
Ingredients:
4 large eggs
2 cups vegetable stock
3 tablespoons tamari or soy sauce
2 teaspoons mirin
1 3/4 pounds fresh, vacuum-sealed, or frozen udon noodles
6 tablespoons unsalted butter (3 ounces), cubed
4 scallions, finely chopped (about 2/3 cup)
Black pepper
1 tablespoon sesame oil
Fine sea salt
Instructions:
Fill a small saucepan with water; bring to a boil over high. Lower eggs into water, and cook 6 minutes. Transfer eggs to a large bowl of ice water. Let cool 5 minutes. Drain and peel eggs, and set aside.
Bring a large saucepan of salted water to a boil over high. While water comes to a boil, stir together vegetable stock, tamari, and mirin in a small saucepan; cook over low, stirring occasionally, until hot, about 8 minutes. Add noodles to boiling water, and cook according to package directions for al dente. Drain noodles, and divide evenly among 4 bowls.
Divide butter evenly among bowls; pour hot soy sauce mixture evenly over bowls. Halve eggs lengthwise, and top each bowl with 2 egg halves. Sprinkle evenly with scallions, and scatter a generous amount of black pepper over noodles. Drizzle evenly with sesame oil, and garnish with sea salt.
Peel and finely chop onion and garlic. Thinly slice chilli. Coarsely chop tomatoes.
Heat oil in a large ovenproof frying pan (or you can transfer the ingredients to a ceramic dish for the broiling).
Cook onion and fresh chilli over low heat, stirring until soft.
Add garlic, chilli flakes and cumin. Cook, stirring, until fragrant.
Stir in tomato and diced potato. Simmer, covered for 20 mins.
Preheat oven to 180C.
Continue simmering uncovered for about 10 mins or until sauce is thick. Season to taste. Turn off heat.
Make four indents in the hot tomato mixture with the back of a spoon.
Break 1 egg into a cup then slide the egg into an indent. Repeat for the 3 remaining eggs.
Transfer pan to the oven. Bake until egg whites are set (about 10-12 mins).
Meanwhile, brush bread with olive oil and place them on an oven tray (or next to the eggs) for about 5 mins.
To serve, sprinkle egg mixture with crumbled cheese, sumac, finely chopped parsley and drizzle a little olive oil over the eggs. Serve with hot bread.
Momofuku’s Soy Sauce Eggs
Ingredients:
6 tablespoons warm water
1 tablespoon sugar
2 tablespoons white balsamic or sherry vinegar
1/2 cup light soy sauce + 1/3 cup water
6 large eggs
Maldon or other flaky salt, for serving
Black pepper, for serving
Instructions:
In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
Once the eggs are cool (and the water isn't uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for 2 hours (definitely sufficient), making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
Roll eggs around every 30 mins as mine didn’t get rolled and had white spots (where it sat on the bottom of the container and touched the top of the weight to keep it submerged). Perhaps keeping it submerged with a grill would help.
Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
To serve, cut the eggs in half lengthwise and season with salt and pepper. Or Cool Hand Luke them to impress your friends.
Serves 2
Prep 25 mins + Cook 20 mins = Total 45 mins
Ingredients:
3 Cloves Garlic, peeled, crushed and minced
1 Can (approx 400g) Diced Tomatoes
Pinch Salt & Grind of Pepper, plus extra for serving
1 tsp Olive Oil + extra for serving
4 Eggs
12 Mini Bocconcini Balls (approx 600g), halved
1/2 Cup Basil, Leaves picked
2 tbsp Olive Oil
Instructions:
Preheat oven to 200C (180C with fan)
In a medium saucepan, over medium heat, heat the olive oil and then cook the minced garlic until golden.
Add the tomatoes, salt and pepper, and bring th emixture to the boil.
Reduce heat to low and simmer mixture uncovered for another 5 mins.
Across 2 x 20cm diameter ceramic ovenproof baking pots, divide the tomato mixture.
Add a quarter of the basil mixture across both, saving half of the basil for garnish.
Stir the basil to ensure it is submerged within the tomato mixture.
Add half the cheese halves to the base tomato mixture.
Make a valley in the middle of the dish and then carefully break 2 eggs in each dish.
Add the other half of the cheese halves around and slightly overtop the raw eggs.
Bake covered for about 20 mins until egg whites are set.
Serve warm, drizzled with a bit of olive oil, a bit of salt and pepper, plus the remaining basil leaves.
Source: Women's Weekly Breakfasts
French Quiche Lorraine
Ingredients (Pastry):
350g Plain Flour, sifted
200g Cold Butter, cut into pieces
2 Egg Yolks
2-3 tbsp Vodka or Brandy (if dough too crumbly)
Ingredients (Filling):
200g Lardon, unsmoked or smoked (or cut up streaked bacon)
50g Gruyere
200ml Creme Fraiche
200ml Double Cream
3 Eggs, well beaten
Pinch Ground Nutmeg
Instructions:
Grease a 25" fluted circular pan with baking spray (cooking oil in a spray can). Add a circle of baking paper to the base.
Start by making the pastry. In a food processor, place sifted flour and cold butter. Pulse until you achieve a mixture which resembles fine sand grains.
Place flour-butter mixture into a large bowl. Add the egg yolks and start forming a dough, adding 1-3 tbsp of vodka only as needed, until the dough becomes cohesive. Don't overwork the dough.
Make a smooth flattened disc. Cover dough directly with plastic wrap and let sit in the fridge for 30-60 mins.
Roll out the pastry until it is big enough to cover the base and sides of the fluted pan.
Ease the pastry into the pan and trim the edges so that the pastry sits slightly above the tin (it will shrink during baking). Press pastry into the fluted edges. Lightly prick the base with a fork then chill for at least 15-20 mins.
Preheat the oven to 200C.
Blind bake the pastry by placing baking paper over the pastry dough and ceramic spheres ontop during the initial baking process.
Bake for 15 mins. Then set aside paper and spheres, and return pastry to the oven for a further 4-5 mins until the pastry is pale golden. Set aside to cool completely. Lower the oven to 190C.
Meanwhile, prepare the filling. In a small frying pan, over medium-high heat, fry the lardons for a few minutes. Drain off any liquid that comes out and continue to cook until the lardons just start to colour. Remove from heat and drain lardons on paper towels.
Grate 1/4 of the cheese, then cut the rest into small 1cm cubes.
Once the pie shell has cooled, prepare the cream & egg mixture.
In a medium sized bowl, stir the creme fraiche to loosen it then slowly beat in the double cream. Mix in the beaten eggs and nutmeg.
Pour some of the cream mixture over over the bottom of the pastry case, just enough to cover it, then cover with the cheese cubes, fried lardons, remaining cream mixture.
Top with the grated cheese, then carefully place the pan in the oven.
Bake at 190C for about 25 mins, or until golden and just set (the centre should not feel too firm).
Let the quiche settle for 4-5 mins, then remove from the tin.
Serve warm or cold.
Spinach, Potato, Bacon and Olive Quiche
Serves 4.
Ingredients:
1 Pie Base of Shortcrust Pastry
60g Bacon or Chorizo, diced
1/2 tsp Paprika
50g Butter
1 Large Potato, cut into 1cm cubes
250ml Cream
120ml Hot Water
1 Large Handful of Raw Spinach, Washed and coarsely shredded
8 Black Olives, stoned and halved
1 Red Capsicum, diced finely
Instructions:
Roll out the pastry onto a lined baking tray (24cm round or 20cm square). Rest in the fridge for 30 mins.
Heat the oven to 180C. Blind bake pastry for 12-15 mins until golden.
Meanwhile, in a frying pan over high heat, heat butter and then saute the bacon and paprika until it starts to crispen up. Set the crispy bacon aside.
Add the diced potatoes and cook for another 2 mins, stirring regularly.
Add the cream and hot water, and bring it all to a boil. Lower the heat to a medium simmer and cook until the potato is tender, about 5-8 mins.
Stir in the chopped spinach until it wilts then take the pan off the heat.
Very quickly whisk in the egg and add some ground pepper to season.
Mix in the bacon and pour the mixture into the pastry case.
Dot the black olives over the top, poking them slightly into the mixture.
Place the quiche dish in the oven for 15-20 mins, until the egg has set.
Remove from the oven and leave to cool for 10 mins before serving.
Enjoy warm or cold.
Source: Cookbook Unknown
Spinach & Sausages Mini Quiches
Ingredients:
2-3 Puff Pastry Sheets
4-5 Eggs
1 Cup Mozzarella Cheese, greeted + more for toppings
1 Cup Cream
2 Italian Sausages, skins removed and crumbled up
1 Onion, diced
2-3 Mushrooms, chopped
1 Garlic clove, pressed or minced finely
450g Spinach, washed and chopped
1/4 tsp Mustard Powder
1/2 tsp Worcestershire Sauce
Salt & Pepper, to taste
4 tbsp Parmesan, grated
Instructions:
Preheat oven to 350C.
Cook crumbled sausage until golden brown all over. Remove from the pan and set aside.
Saute onion for 5 mins in a tbsp of butter (or in the remaining chorizo oil if you still have some left). Then toss in garlic and mushrooms until both are cooked.
Add chopped spinach, salt and pepper.
Saute stirring frequently until spinach is cooked. Remove and set aside.
In a medium sized bowl, combine eggs, cream, cheese, mustard powder and worcestershire sauce.
Stir in the cooked sausage and spinach mixture.
Cut puff pastry sheets into circles and line muffin tins with these pastry cut outs.
Add a tbsp of parmesan at the bottom of each pastry base.
Fill each pastry cup with the sausage mixture. Top with more grated cheese.
Bake for 30 mins until toothpick comes out clean.
Cool for 10 mins before serving.
Source : Recipe shared by Mom.
Hashbrowns
Makes 4
Ingredients:
500g (about 3-4) desiree potatoes, peeled and coarsely grated
50g Unsalted Butter, melted
1 tbsp vegetable oil
Instructions:
Place the grated potatoes within a cheese cloth and squeeze the cloth over a sink to remove as much liquid as possible. You may need to do this across a few cheese cloths to get all the water out.
Place the dryer grated potato into a bowl and mix in melted butter. Season with salt and pepper, and stir to combine.
Heat the oil in a frypan over medium heat.
Split 1/4th of the hashbrown mixture in your hand and make a small patty. Place the hashbrown patty into the hot frying pan. Flatten with a spoon.
Repeat with remaining mixture.
Cook for 3-4 mins each side until golden and cooked through. Serve hot!
Potato Latkes
Serves 4. Makes 24 small latkes (5-7cm diameter each)
Start this the day before to help dry out the potatoes as much as possible beforehand.
Ingredients:
600g Desiree Potatoes, grated (medium grating)
300g Parsnips, grated (small grating)
30g Chives, chopped finely
4 Egg Whites
2 tbsp Cornflour
1.5 tsp Salt & Ground Black Pepper
80g Unsalted Butter
100ml Vegetable Oil
Sour Cream, to serve
Pickles, to serve (optional)
Instructions:
Grate the potatoes, place in a cheesecloth and squeeze out as much liquid as possible.
Place the grated potatoes across a dry cloth towel which is ontop of a baking sheet. Put another dry cloth towel atop and press down firmly to try to get more liquid out of the potatoes. If a lot of liquid has gone into the towel, swap the towel to a new dryer towel and repeat the process until the potatoes are fairly dry.
Place in the fridge overnight uncovered to dry out.
The next day, grate and chop the remaining ingredients.
In a large bowl, toss together the grated potatoes, parsnips, chives, cornflour, salt & pepper.
In a large frying pan, over med-high heat, add half the butter and oil. Stir together until hot.
Grab a couple tablespoons of the mixture and flatten it in your hands, squeezing out (over the sink) any additional liquid that comes out. Create thin patties, no thicker than 1 cm and about 5-7 cm in diameter.
Carefully place as many of these patties in the hot pan as possible, allowing for about 1-2 cm between each.
Gently push down on them with a spatula to get them as thin as possible without breaking them up.
Once the bottom side is completely brown, flip the latke over onto its other side to continue frying. It should take about 5 mins on each side.
Once done, place the fried latkes onto a drying wire rack to drain and dry.
Add remaining oil and butter as needed as you progress.
Serve warm with sour cream on the side, and pickles too if using.
Source : Unknown Cookbook
Grilled Halloumi with Garlic, Lemon & Chilli
Makes 6 Pieces. Serves 2, with 3 pieces each.
Ingredients:
200g Halloumi Cheese, cut into 6 pieces
1 Garlic Clove, crushed and minced
Juice of 1 Lemon
2 tsp Olive Oil
1/2 tsp Chilli Powder
Instructions:
In a small flat bowl or container, mix the minced garlic, lemon juice, olive oil and chilli powder.
Add the slices of halloumi, ensure that they are each fully coated in the marinade. Let sit for 1 hour in the fridge.
Heat a dry non-stick fying pan to high heat and cook the cheese for 1-2 mins on each side, until golden and sizzling.
Serve immediately as halloumi is best enjoyed hot and it will toughen once it has cooled.
Classic Banana Bread
Makes 1 Loaf
Ingredients:
3 or 4 Ripe Bananas, smashed
1/3 Cup Butter, melted
3/4 Cup Sugar
1 Egg, beaten
1 tsp Vanilla
1 tsp Baking Soda
Pinch of Salt
1 1/2 Cups Plain Flour
Instructions:
Preheat the oven to 350F / 175C.
In a large mixing, mix butter into the smashed bananas.
Mix the sugar, egg and vanilla.
sprinkle the baking soda and salt over the mixture and blend well.
Then mix in the flour (sifted).
Pour mixture in a greased 4x8" loaf pan.
Bake for 1 hour. Cool on a rack and then remove from the pan. Slice to serve.
Alternative Classic Banana Bread
Makes 1 Loaf
Ingredients:
125g Butter, room temperature
125g Sugar
2 Eggs
1 tsp Vanilla Essence
4 Bananas
125ml Milk
300g Flour, sifted
1 tsp Bicarb Soda
3 tsp Baking Powder
1/4 tsp Salt
Instructions:
Preheat oven to 180C and line a bread loaf tin with baking paper, letting the paper overhang.
In a large bowl, mix butter and sugar until light and fluffy.
Add the eggs, one at a time, blending it in thoroughly before proceeding to the next egg. Set aside.
In a medium sized bowl, mash bananas.
Stir vanilla essence and mashed bananas into the butter mixture.
In a medium bowl, combine sifted flour, bicarb soda, baking powder and salt.
Fold the flour mixture, alternating with the milk, into the banana mixture, until just combined.
Pour the mixture into the lined loaf tin and bake for 1 hour or until cooked through when you poke it with a toothpick.
Buckwheat Carrot Bread with Buckwheat Praline (GF)
Makes 1 Loaf
Total Time : 1-2 hours
Serves : 6-8
Ingredients:
50g Raisins
30ml Orange Juice
170g Buckwheat Flour, sifted
110g Brown Sugar
50g Almond Meal
1 tsp Baking Powder (GF)
1 tsp Bicarb Soda, sifted
1 tsp Ground Ginger Powder
150ml Vegetable Oil
2 Eggs
1 tsp Vanilla Extract
200g Carrots, grated
Ingredients (Icing):
90g Light Brown Sugar
90ml Pouring Cream
150g Cream Cheese
20g Butter
Pinch Sea Salt
Ingredients (Buckwheat Praline):
2 tbsp Buckwheat Groats (uncooked)
2 tbsp Caster Sugar
Instructions:
In a small jar, combine raisins and orange juice. Set aside.
Preheat oven to 180C (160C with fan). Line a loaf tin with baking paper, allowing the paper to overhang in order to get it out more easily.
In a medium bowl, combine sifted flour, sugar, almond meal, baking powder, sifted bicarb soda and ginger powder.
In a large bowl, whisk the oil, eggs and vanilla extract until combined.
Pour dry ingredients into wet mixture.
Stir in grated carrots, raisin and orange juice.
Mix until just combine (careful not to overstir).
Pour mixture into prepared loaf tin.
Bake for 50-60 mins until a skewer inserted in the center comes out clean.
Allow the cake to cool and then turn out onto a baking rack or serving plate.
Meanwhile, prepare the icing by combining, in saucepan over medium heat, the brown sugar and cream.
Stir until well blended and heat until the sugar has dissolved. Increase the heat and continue to cook for 3 more mins.
Remove from the heat. Add butter and salt. Stir to help them melt. Once it is cooler, add in softened cream cheese, stirring until blended in.
Pour into another container to help the mixture cool fully and place it into the fridge.
Finally make the praline by lining an oven tray with baking paper. Set aside.
In a small frying pan, over medium heat, place the buckwheat groats, stirring occasionally, until they start turning colour which is about 3 mins.
Pour the groats into a small bowl and set aside.
Returning the frying pan to medium heat, add the caster sugar. Heat it until the sugar starts to melt, then start to tilt the pan around to help ensure all the bits of sugar are melted.
Continue cooking the sugar until it turns amber and starts to smoke just a little.
Then very quickly remove from heat, stir in the toasted groats, and pour the hot sugar with groats onto the baking paper overtop the tray.
Allow to cool completely then break up the praline pieces with a strong knife. Once fully cooled, place it into an airtight container until ready to use.
To assemble the loaf, top with icing and then sprinkle buckwheat praline overtop.
Polenta, Carrot and Chilli Muffins (Tasty & Filling with a good kick)
Makes 12
Ingredients:
2 1/2 Cups Self-Raising Flour
1 tbsp Caster Sugar
1/2 Cup Polenta
2 tsp Dried Chilli Flakes
2 tbsp Chopped Fresh Coriander Leaves
3/4 Cup Milk
1 Egg, lightly beaten
1/2 Cup Vegetable Oil
1/2 Cup Cooled Mashed Carrot
2 tbsp Pepitas
Softened buter, to serve
Instructions:
Preheat oven to 190C.
Grease a 12 hole muffin pan.
Combine sifted flour, sugar, polenta, chilli and coriander in a bowl. Make a well in centre.
In a separate bowl, blend milk, egg, oil and carrot.
Blend wet mixture into dry mixture until just combined. Season with salt and pepper.
Spoon mixture evenly between holes of prepared pan. Top with pepitas.
Bake for 22 to 25 mins or until golden and just firm to touch. Stand in pan for 5 mins.
Turn onto a wire rack to cool. Serve warm or cold with butter.
Preheat oven to 375F and grease a 12 cup muffin tin.
In a medium bowl, combine sifted flour, cornmeal, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, whisk together corn, buttermilk, egg, cooled melted butter, sugar and chopped jalapenos.
Add dry ingredients to wet ingredients. Mix only just until all ingredients are moistened.
Divide batter into the muffin cups and bake for 20 mins (or until a toothpick comes out clean). Be careful not to overcook.
Cool slightly, serve warm.
Two Ingredient Biscuits (Airfryer)
Makes 6-7 Biscuits
Ingredients:
1 Cup Self Rising Flour
1/2 Cup or 125ml Heavy Cream (+ 1 extra for serving along with jam or compote)
Vegetable Oil for spraying
2 tbsp Butter, melted (optional)
Instructions:
In a medium bowl, stir the flour and cream gently until the mixture has mostly come together.
With your hands, gather the dough, incorporating any dry flour and forming it into a ball.
Place the dough on a lightly floured board and pat into a rectangle that is 1.5 to 2 cm thick. Fold in half, turn and repeat. One more time, pat the dough into a 2cm thick rectangle. Using a 5cm biscuit cutter, cut out biscuits taking care not to twice the cutter when pulling it up. Gather up any scraps and cut these out to make biscuits as well with the least amount of handling as possible.
Preheat the air fryer to 325F / 170C for 3 mins.
Spray the air fryer basket with oil or line the tray with baking paper to prevent sticking.
Place the biscuits in the basket so that they are barely touching. Spray the biscuits with the vegetable oil.
Cook for 15-18 mins until the tops are browned and the insides are fully cooked.
Remove the biscuits to a plate, brush the tops with melted butter (if using) and serve.
Source : Epic Airfryer Cookbook
Parmesan & Caraway Muffins
Makes 12
Ingredients:
2 Cups Self-Raising Flour, sifted
1 Cup Grated Parmesan
1 tsp Chicken stock powder
2 tsp + 1/2 tsp extra Caraway Seeds
125g Butter, melted
1/2 Cup Light Sour Cream
1/2 Cup Milk
2 Eggs, beaten
1/2 tsp Salt
Salt and pepper to taste
Instructions:
Preheat oven to 180C. Line a muffin tray with paper cup cases.
In a medium-sized bowl, combine sifted flour, 3/4 of the cheese, stock powder and caraway seeds.
In a separate bowl, blend melted butter, sour cream, milk. Then blend in eggs.
Gradually mix in the dry ingredients into the wet ingredients.
Spoon muffin batter into paper cup cases until 2/3rds full.
Top with remaining extra cheese, caraway seeds and salt.
Bake for 15-20 mins, until cooked through and golden.
Let sit for 5 mins then transfer to a wire rack to cool.
Zucchini parmesan and basil muffins
Makes 12
Ingredients:
1 Cup Plain Flour
1 Cup Wholemeal Flour
1 tbsp Baking Powder
1/2 tsp Salt
2/3 Cup Finely Grated Parmesan Cheese
1/4 Cup Chopped Basil Leaves
2/3 Cup Grated Cheddar Cheese
3/4 Cup Buttermilk
1/3 Cup Light Olive Oil
3 Eggs, room temperature
2 Small Zucchinis (~100g each), grated
1/4 Cup Pine Nuts, to garnish
Cayenne Pepper (optional), to garnish
Instructions:
Preheat oven to 190C. Line a muffin tray with paper cup cases.
In a medium-sized bowl, combine sifted flours, baking powder, salt.
In a separate bowl, blend buttermilk, olive oil and eggs. Add the grated zucchini, basil and two cheeses.
Gradually mix in the dry ingredients into the wet ingredients until just combined.
Spoon muffin batter into paper cup cases until 2/3rds full.
Top with remaining pine nuts and a little salt and cayenne pepper.
Bake for 25-30 mins, until cooked through and golden.
Let sit for 5 mins then transfer to a wire rack to cool.
Fuji Apple Muffins
Makes 12
Ingredients:
300g (2 Cups) Self-Raising Flour
155g (3/4 Cup) Caster Sugar
50g (1/2 Cup) Rolled Oats
65g (3/4 Cup) Vintage Cheddar, Coarsely Grated
Pinch of Salt
125ml (1/2 Cup) Vegetable Oil
160ml (2/3 Cup) Milk
2 Eggs
1 Fuji Apple, coarsely grated
1 Fuji Apple, very thinly sliced
2 tsp honey warmed up until melted
Instructions:
Preheat oven to 180C.
Grease a full muffin tray (alternatively, use paper muffin cups).
Combine the flour (sifted), sugar, oats, cheddar and salt in a large bowl. make a well
in the centre.
Separately, whisk the oil, milk, egg and grated apple in a large bowl.
Add the wet mixture to the dry mixture, and stir until just combined (do not overstir).
Spoon into the greased pan (or into the paper muffin cups).
Then place 2 slices of apple on each muffin (vertically, so that half of the slice
is sticking out).
Use a pastry brush to brush the apple slices with a little of the warmed up honey.
Bake for 25mins or until a skewer comes out clean. Set aside in the pans for 5 mins to cool, then transfer muffins to a wire rack to cool completely.
Banana & Chia Seed Muffins
Ingredients:
1/2 cup mild olive oil or mild vegetable oil
2 large eggs, at room temperature
1 tsp vanilla
1 2/3 cups all purpose flour (Or 1 cup wholemeal flour (140 g) and 2/3 cup all purpose flour (85 g) instead)
1 heaped tablespoon chia seeds
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
3 very ripe bananas, peeled and mashed
3/4 cup raisins or sultanas
Instructions:
Preheat the oven to 350F (180C or 160C for a fan oven).
Grease and flour a 12 cup muffin pan or use paper liners.
Beat the oil and the eggs together in a medium bowl or jug.
Beat in the vanilla. Set aside.
In another, larger bowl, mix together the flour, chia seeds, sugar, baking powder and baking soda.
Add the oil and egg mixture to the flour mixture in the larger bowl and stir well until combined. The batter will be very thick at this stage.
Stir in the bananas and the raisins until thoroughly combined.
Divide the batter between the muffin cups. (I use an ice cream scoop for this.)
Bake for 15 to 20 minutes or until a skewer inserted in the muffins comes out clean.
Cool on a wire rack. Delicious served warm or at room temperature but don't eat them straight out of the oven as the raisins will be very hot!
Muffins will keep for 3 days at room temperature or can be frozen for up to 2 months. Thaw completely and reheat gently before serving.
Prep a 12 hole muffin tin by adding paper cups across each of the holes.
In a medium-sized bowl, mix the flour, rosemary and a pinch of salt.
In a larger bowl, combine the remaining ingredients. Mix to combine.
Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
Divide the mixture evenly among the muffin holes.
Bake for 15-20 mins, until a toothpick comes out clean.
Remove from the oven and allow to cool for 10 mins, then turn onto a wire rack.
They’ll keep for 3 days in an airtight container.
Source : Cooking with Beer Cookbook (sp?)
Savoury Sausage & Cheddar Bread Pudding
Servings 8
Prep time 30 mins + Rest time 1-2hrs or overnight + Cook time 1 hour
Ingredients:
3 tbsp Unsalted Butter, cubed
400g Pork Sausages
1 Onion, diced finely
1 Loaf Bread, cut into 2cm cubes
300g Cheddar Cheese, grated
1/2 cup Flat-leaf parsley, chopped finely
6 Large Eggs
1 Cup Milk
1 Cup Cream
Pinch Salt
1/4 tsp Black Pepper
Instructions:
Preheat the oven to 170C and grease or line a 9x13 inch baking pan.
In a large saucepan, over medium heat, melt 1 tbsp butter and cook the sausages until cooked through. Set sausages aside.
Meanwhile, toast cubes of bread on a baking tray in the oven until golden on both sides.
Reduce the heat to medium, then saute onions with 1 tbsp butter, until soft and translucent.
Set onions aside.
Once cool, cut Sausages into 2cm lengths.
In a large bowl, combine sausage slices, cooked onions, grated cheddar, chopped parsley and toasted bread cubes.
Spread mixture into prepared baking pan. Set aside.
In a medium bowl, whisk eggs, milk, cream, salt and pepper.
Gently pour the egg mixture overtop all the bread pieces (once the bread is cooled). Cover with plastic wrap and refrigerate for 1-2 hours or overnight.
Bake for about one hour, until puffed and golden brown.
12 (250g) Rashers Streaky Smoked Bacon, cut into small short strips OR 2-3 Chorizo Sausages slices and cut in half circles
1 Onion, finely diced
125ml Dry White Vermouth
2 Eggs
3 Egg Yolks
300ml Single Cream
300ml Sour Cream
1 tsp Salt
1/2 tsp Freshly Ground Black Pepper
80g Pickled Jalepenos, sliced and chopped
200g Strong Cheddar Cheese, grated
3 tbsp Chives, finely Chopped
Instructions:
Preheat the oven to 170C. On a baking tray, line up the cubes of bread and place in the oven to dry out for 5 mins. Then turn over the cubes to dry out the other side.
Remove from the oven and lightly butter the top side of the toasted cubes of bread. Set aside.
In a large frying pan, over medium heat, cook the bacon or chorizo until lightly browned. Transfer to a plate lined with paper towel and set aside.
Using the bacon fat in the pan, over medium heat, cook the onions until softened and lightly browned.
Increase the heat to med-high, add vermouth to the onions and simmer until most of the liquid has evaporated. Set aside.
In a medium bowl, whisk the eggs, yolks, sour cream, then cream, salt and pepper. Set aside.
Grease a deep roasting pan (if not non-stick). Line the base with HALF the toasted bread, buttered side down and overlapping slightly as needed.
Sprinkle half the onion, half the bacon and half the jalepenos over the bread.
Scatter overtop half the cheese and half the chives.
Line the remaining half of the bread over the cheese.
Then repeat with the remaining onion, bacon and jalepenos. Hold on the remaining cheese and chives.
Gently ladle the eggy cream mixture overtop the bread, careful though not to disturb the bread or toppings.
Press down on the top layer to submerge the bread as much as possible. Cover in plastic wrap.
Place in refrigerator for at least 1 hour (max overnight) to soak up the liquid.
When ready to bake, remove dish from the fridge and let stand for 30 min to warm up.
Meanwhile, preheat the oven to 190C.
Remove plastic wrap. Scatter the remaining grated cheese only across the mixture.
Bake for 45-50mins until bread pudding is golden, puffed up and the edges have pulled away from the sides a bit. Cover loosely with foil during baking if the top is threatening to burn.
Remove from the oven and top with remaining chives before serving.
