Category Archives: Eggs

sweet omelette with figs and brandy chocolate sauce … for your #valentyn

sweet omelette with figs and brandy chocolate sauce … for your #valentyn

Tomorrow is the most important love day of the year… Valentine’s day. Yes, I do make my husband supper every single night, but on Valentine’s day I try and make him something he really loves. Rick loves eggs – he can have eggs for breakfast lunch and supper – in fact given the choice I think he would eat eggs for 365 days of the year. The other thing he loves is chocolate and … figs. Tomorrow, I am going to say I love you with this sweet omelette with figs and brandy chocolate sauce. It might sound strange to think of a sweet omelette but I have to admit, it is delicious. It is simple to prepare and with a glass of bubbly provides the perfect Valentine’s breakfast…lunch or light dinner.
omelet with figs and chocolate

My friend Emile Joubert also suggested the following fillings: salmon and cream cheese, bacon and cheese and chopped fresh herbs

omelet for your valentine

Sweet omelette with figs and brandy chocolate sauce
(Serves one)
Figs
3 figs, quartered
5 ml butter
5 ml sugar
15 ml brandy
Brandy chocolate sauce
25 g cream
50 g chocolate, cut into small pieces
15 ml brandy
Omelette
3 eggs
pinch of salt
15 ml sugar
10 ml butter
To serve
2 fresh figs, quartered

Figs: Fry the figs in a pan with butter and sugar until soft. Add the brandy and flambé. Set aside.
Chocolate sauce: Heat the cream and poor over the chocolate. Stir until melted and smooth. Add the brandy and stir well.
Omelette: Crack the eggs into a bowl, add salt and sugar and blend with a fork. Heat a 22 cm non-stick pan over medium-high heat. Once the pan is hot, add the butter and brush around the surface of the pan. Pour the eggs into the centre of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a circle and loosen the edge. Let the omelette sit in the pan for 10 seconds without touching.
Shake the pan to loosen the eggs mixture from the pan. Add the figs and juice to the omelette. Using your spatula, fold over one-third of the omelette. Slide the omelette onto a plate and fold over the other side so that the omelette is a tri-fold. Smother with chocolate sauce and serve immediately with fresh figs and a glass of bubbles.

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skinny #bobotie

skinny #bobotie

Skinny bobotie - Anel PotgieterOMW has it just not been freezing cold of late? …And a perfect time to make a piping hot bobotie served with some steaming rice and chutney. Real Cape comfort food for the whole country!

I developed a healthier version of this traditional dish for the South African Mushroom Farmers’ Association who is promoting a 50/50 mushroom to meat ratio – it’s called blendability. It’s rather clever I would say. By following this formula you decrease the total calorie, fat and saturated fat intake without losing any of the flavours that have made bobotie such a national favourite. In fact, mushrooms have a rich umami flavour profile that actually enhances and deepens the flavour of the meat naturally – whilst adding healthful nutrients such as potassium, B-vitamins and antioxidants to every bite. You will also be reducing your sodium intake by 25%.
Skinny Bobotie -Anel Potgieter 2

I would be most interested to know what you might think of this healthy take on a recipe that has been a part of our heritage for so long…

Skinny Bobotie
Serves 6-8

1 thick slice of brown bread, crust removed
80 ml skimmed milk
30 ml olive oil
2 onions, finely chopped
400 g big brown mushrooms, finely chopped
400 g lean beef mince
15 ml mild curry powder
10 ml turmeric
60 ml lite chutney
20 ml white wine vinegar
5 ml salt
30 ml raisins (optional)
6 lemon leaves (optional)
Egg custard
2 eggs
250 ml skimmed milk
pinch of salt

Preheat oven to 180 °C. Soak the brown bread in the milk to soften. Heat the oil in a large non-stick pan and fry the onion until soft and lightly browned. Add the mushrooms and fry until dry. Add the meat and cook for about 10 minutes while loosening it with the back of a fork. Cook until you see no juices in the bottom of the pan. Add the bread, curry powder, turmeric, chutney, vinegar, salt and raisins and mix well. Gently cook for a further 5 minutes. Spoon the mixture into a 25 x 20 cm baking dish or bake in individual dishes. Roll up the lemon leaves and insert them in an upright position in the meat mixture. Beat the eggs and milk together and season. Gently pour the egg mixture over the meat. Bake for 30-35 minutes until the custard has set. Serve with chutney, rice and tomato and onion salad.

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leftover chip rösti + fried egg #breakfast

leftover chip rösti + fried egg #breakfast

Chip rosti and egg
I had a knee op a few weeks ago. It turned out to be more of an emotional trauma than a physical ordeal. My frustration levels were sky high. The inability to just stand up and make a cup of coffee; to climb in your car to go and buy a loaf of bread or the to simply walk to the kitchen to give the dogs a biscuit treat tested my patience on almost every level. Thank goodness though all of that seems behind me now. My knee is on the mend and I have a new lease on life – and thankfully, free from the nagging pain of previous months.

During me recouperation, my dear husband had to put up with a lot – and yes, he really looked after me. He made me pasta with creamy blue cheese dressing, herbed chicken and whatever he could rustle up from a fridge that had not been stocked for weeks. He then made me this fantastic breakfast: Potato chip rösti with a baked egg. It was such a clever way to recycle leftover chips (slap chips) that invariably taste horrible the next day. Rick gathered up the leftover chips, added some fresh ingredients and seasoned this – the result? A rather quirky yet crispy and delicious rösti.

Rick’s leftover slap chips rösti + egg
(serves one)
250 ml leftover chips
30 ml onion finely chopped
5 ml of fresh rosemary
salt
black pepper
butter
olive oil
1 egg
small non-stick frying pan

Press the leftover chips with the back of a fork into smaller pieces. Stir in the chopped onion and rosemary and season with salt and pepper. Heat a generous chunk of butter and some olive oil in a non-stick pan. With the back of the spoon press the potato mixture in the pan until it is compact. Fry over medium heat until golden brown on one side, turn carefully and cook until golden on the other side too. Fry an egg and serve the egg on top of the chip-rösti.

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breakfast + wine – i say yes!

breakfast + wine – i say yes!

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I am not a breakfast person. I would rather choose any other meal where I can drink wine. You are probably thinking I am stark raving mad, but to raise a glass of wine with a meal and to toast to life, happiness, health or whatever, is to me an appropriate way to dine.

I do have to admit that sipping on a glass of wine over breakfast has for many years escaped me – well that was until I recently visited my good friend Louis, who lives in Spain.

Lu is a country boy from Willowmore in the Easter Cape who moved to Castelion in Spain. On the first morning of my visit to him, he surprised me with a very simple Spanish breakfast… pan tumaca. Directly translated this is bread and tomato. Naturally, Louis in his usual flamboyant manner served this with a glass of Spanish red wine and the two of us celebrated with a toast to the good life and lasting friendships.

in spain with my good friend louis verwey

in spain with my good friend louis verwey

Following my visit to the continent there was just no stopping me. These days, very few breakfasts in my house are served without a glass of good red wine! One of the better breakfasts to enjoy …along with a tipple is John Whaite’s Lebanese Lone Wolf Eggs.

Lu, I am looking forward to your visit in December. I shall be making you a breakfast, open a a bottle of the finest red so that we can raise a glass to our friendship and your health!

 

Lebanese Lone Wolf Eggs
 
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Recipe adopted from John Whaite Bakes
Author:
Serves: 2
Ingredients
  • 1 tablespoon sunflower
  • ½ onion, finely chopped
  • 1 garlic cloves, grated
  • ½ red chilli, de-seeded and finely chopped
  • 1 teaspoon sumac ( you can replace the sumac with a teaspoon of lemon juice)
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 tablespoon pomegranate molasses (I used pomegranate jam - otherwise use a tart berry jam)
  • 200g chopped tomatoes (1/2 can)
  • Leaves of two sprigs of fresh thyme
  • 1 tablespoon fresh coriander, roughly chopped
  • Salt and pepper to taste
  • 1-2 eggs
  • Pita breads to serve
Instructions
  1. Fry the onions in oil for about 5 minutes in a small frying pan.
  2. Stirring occasionally, add the garlic, chilli, sumac, paprika, cumin and ground coriander. Stir well so that the spices coat the onions.
  3. Add the tomatoes and pomegranate molasses. Bring to the boil, then reduce to a simmer and allow the ingredients to gently bubble for about 5-10 minutes - or until the sauce is a good, thickish consistency.
  4. Stir in the thyme, fresh coriander, salt and pepper. Please taste and season the sauce.
  5. Crack in the eggs and allow the whites of the eggs to cook completely while keeping the yolks soft.
  6. Serve at once with pita bread. (…And a glass of good red!)

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mrs bradfield + 1940’s anchovy toast and the gynaecologist

mrs bradfield + 1940’s anchovy toast and the gynaecologist

In loving memory of Dorothy Bradfield.

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Watch me make this by clicking here.

{gynaecologist}
After I left school I really did not know what I wanted to do with my life so I found myself as a receptionist at the rooms of a well-known gynaecologist, Dr Goosen. He was popular, he had one glass eye and the ladies loved him – I think it was because he had a restricted view and limited eye contact when it came to examining the ladies. 🙂

{smoking}
Anyway Mrs Bradfield was the matron who worked in the same rooms – she was a fantastic woman who smoked 30 cigarettes a day. In those days you could still smoke in offices – even in the consulting rooms of the hospital. Needless to say it was Mrs Bradfield who taught me how to smoke …

{mrs bradfield}
Every morning Mrs B would order anchovy toast which I would have to go and fetch for her. We then sat down with our cup of coffee, anchovy toast and cigarettes. To this day, I still have an affinity for anchovy toast and every time I see anchovy toast I remember Mrs B.

{1940’s anchovy toast}
I did a bit of research and found the basis for this recipe in the Household of Cookery for South Africa (1941). I tweaked it a little bit and added some lemon, a pinch of cayenne pepper and parsley.

Wherever you are Mrs B, I hope that you are smiling down on me and my anchovy toast – cheers to all the memories and good times shared.

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mrs bradfield + 1940's anchovy toast and the gynaecologist
 
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Author:
Serves: 2
Ingredients
  • 5 anchovies
  • large squeeze of fresh lemon juice
  • 1 egg, hard boiled
  • 1 ½ Tbsp butter
  • large pinch of cayenne pepper
  • parsley, chopped
  • 4 slices of whole wheat toast
Instructions
  1. Put the anchovies and lemon juice in a pestle and mortar and pound till fine.
  2. Add the hard boiled egg yolk, butter and cayenne pepper and pound till fine.
  3. Spread mixture over hot toast and sprinkle with chopped parsley.
  4. Optional: You can chop the white of the egg finely and add that to the anchovy toast.

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eggs + friends = two magical ingredients of life . celebrate both tomorrow on world egg day

eggs + friends = two magical ingredients of life . celebrate both tomorrow on world egg day

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{eggs are magical}
Take just 3 eggs, a little seasoning and you can whisk up a flavourful + healthy + nutritious meal. Omelettes can fit into any occasion … you can make them for breakfast with a slice of toast … for lunch with a light salad or for supper with some chicken and cheese. There are a myriad of ways of making omelettes – and everyone has their own favourite way.

{friends are magical}
Last Monday, four of us friends played around with eggs and omelettes: Errieda Du Toit aka Huiskok – cookbook author + radio host + foodie doyen to the masses introduced me to her fluffy, fairy tale “pof omelet”. My bachelor blogger friend, Fritz surprised all with an egg carbonara omelette – so beautifully laced with spaghetti – and celebrity Chef friend Nic van Wyk blew everyone away with his mushroom dust + truffle oil omelette.  My egg dish for the evening was a sweetened pear omelette flambéed in our own award winning South African Brandy – recipe below.

image | errieda du toit

image | errieda du toit

Tomorrow is world egg day. Why don’t you invite a few friends, whisk-up a few omelettes and debate which came first … the chicken or the egg? *magical*

flambéed sweet pear omelette

flambéed sweet pear omelette

ENTER AND WIN: With a special thanks to the egg farmers across South Africa, lifeisazoobiscuit is giving away a beautiful, yellow hand blender.  COMPETITION CLOSED.

Give away 800

For more information on eggs visit www.worldeggday.com or www.sapoultry.co.za.

flambéed sweet pear omelette
 
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Author:
Ingredients
  • 2 Tbsp butter
  • 1 star Anise
  • 2 pears – cored and cut into1 1cm slices
  • 2 cinnamon sticks
  • 4 Tbsp sugar (Use three Tbsp with the pears and one Tbsp for finishing the dish)
  • 4 eggs, beaten
  • 2 Tbsp cream
  • 1 large pinch of nutmeg
  • 1 pinch salt
  • 3 Tbsp brandy
Instructions
  1. On medium heat in a large non-stick pan – melt the butter and add the Star Anise, cinnamon, pears and 3 Tbsp of sugar.
  2. Cook with the lid on for 10 min and then cook without the lid for a further 10 min.
  3. Stir from time to time but be careful not to break the pears.
  4. In the mean while beat the eggs, cream, nutmeg and salt together.
  5. Then pour the eggs over the pears.
  6. Cook until the eggs are set. Lift it on the sides to make sure it stays loose and that your egg mixture does not stick to the bottom of the pan.
  7. Invert the omelette by turning the pan over onto a large serving dish, sprinkle a tablespoon of sugar over the omelette and pour the 3 tablespoons of brandy over the dish. Carefully ignite or light the brandythen shake the platter until the alcohol burns off and extinguishes itself. Serve immediately.
  8. Tuck in and enjoy amongst friends.
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the warm soft mexican scotch egg = the language i speak

the warm soft mexican scotch egg = the language i speak

Food is the language I speak. So you may ask Scotch eggs from Werda Mexican Beans? How did I end up with Scotch Eggs – and not with a traditional Mexican dish that the ingredients were shouting for? Well, the story goes something like this…

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I have never tasted this specific Werda salad before, so armed with a pair of scissors and a spoon I found myself in the PnP aisle. I had to taste these beans before I could even decide on what to make… so there and then in the store I cut open a packet of bean salad and tasted it.

The salad was not as spicy as I had imaged so I decided that I needed an already spiced protein to add to the meal. What better place to look than the sausage section? The PnP “Chilli-Chimichurri wors” literally jumped into my shopping basket. Then I spotted the eggs next to the sausage display … and that is how the idea behind the Scotch Eggs was born.

The beans and sausage proved to be a delicious fiery combination for the outer casing of the warm Scotch Egg. I then baked bread to make homemade Melba toast – also using this bread for the crumbing of the egg. I served this with a warm spicy tomato salad, avocado salsa and some herby sour cream. All in all, a delicious light summer meal.

…And this, my friends is the short tale of how I came upon the Mexican Scotch Eggs – it is the kind of food that speaks my language.

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Serve: 2
Preparation time: 1h45mins (including bread making)
Cooking time: 2 hours

1. Scotch Egg
150g PnP Chilli-Chimichurri wors. Meat removed from their sausage casings
150g beans from Werda Spicy Mexican Bean Salad, drained and finely crushed using the back of a fork. Retain the salad sauce as we are going to use this along with the spiced tomato salad
2 Tbsp fresh coriander, chopped
1 Tbsp spring onion, chopped
2 Tbsp cake flour

Other ingredients
4 soft boiled eggs, peeled (on how to cook a perfect soft egg – see below)
1 egg, beaten
½ cup cake flour for dusting
1 cup bread crumbs (see method below)
Oil for deep frying

Method
For the outer layer: Mix all the ingredients together. Make 4 even balls and place in fridge until needed.
Prep your table. Put your flour, beaten eggs and crumbs each on a plate in this order on the table.
Take a piece of cling wrap and place it on your kitchen work surface. Lightly oil one side of the cling wrap. Take a meat ball and flatten it out on the oiled cling wrap, shaping it into an oval patty with your fingers. Remember that your patty must be large enough to wrap around the egg. Roll the soft boiled egg in flour. Place the egg in the middle of the patty. Pick the cling wrap up with the flattened meatball and egg inside and using your hands gently mould the meat around the egg from the outside of the cling wrap.
Roll the meat-wrapped egg in the flour, then in the beaten egg and then the breadcrumbs. Set aside and repeat the same process for the other three eggs.
Heat oil in a deep pot to 160 ˚C and fry each egg for 7 minutes until golden.

2. Spiced warm tomato salad
150g cherry tomatoes
1 Tbsp olive oil
1/4 cup Werda Spicy Mexican Bean Salad sauce
Pinch of salt
Pinch of black pepper

Method
Fry the tomatoes on high heat in the olive oil for 3 minutes. They just need to scorch and burst slightly open.
Add the rest of the ingredients and heat through for another 2 minutes.
Set aside.

3. Ingredients for the avocado salsa
1 avocado, sliced in small blocks
1 Tbsp fresh coriander, chopped
1 Tbsp spring onion, chopped
½ tsp olive oil
1 tsp white wine vinegar
Large pinch of salt
Pinch of milled black pepper

Method
Lightly toss all ingredients together.

4. Herby Sour Cream ingredients
3 Tbsp PnP sour cream
1 Tbsp fresh coriander, chopped
1 Tbsp spring onion, chopped

Method
Mix all the ingredients together and put in fridge until needed.

Melba Toast Method
Preheat oven to 120 ˚C.
Cut 4 thin slices of bread. Cut-off the crust from each of the bread slices.
Roll the bread slices with a rolling pin until flat and thin, and then cut the rolled bread slices in half.
Place the bread slice on an oven rack and bake for 15 minutes.
Increase the oven heat to 180 ˚C and bake for a further 10 minutes until the bread has toasted to a golden brown.
Place the oven toasted bread into an air-tight container.

Breadcrumbs Method
Preheat the oven to 120˚C.
Cut 4 thick slices of bread – here I like to leave the crust on.
Bake for about an hour or until dry.
Crumble the bread finely with your hands and place in an air tight container.

6. To assemble
Serve two eggs per person. Take one warm Scotch egg and cut this in half. Place the half cut eggs next to the whole egg. Add the Melba toast and top this with some of the warm spicy tomato salad. On the side, add the avocado salsa and the herby sour cream. Add some salt and pepper on the side of the plate.

7. How to boil a perfectly soft egg
Prepare an ice bath – using a bowl of water with ice cubes in it.
Put the eggs into a pot of cold water and bring to the boil. When your pot begins bubble (not boiling profusely) start your timing. Boil the egg for 4 minutes.
Take the eggs out with a slotted spoon and place these into the ice bath.
Once cold, carefully peel the eggs under running w

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pick n pay freshlyblogged challenge #1 = asian frittata with pineapple-ginger-mint salsa

pick n pay freshlyblogged challenge #1 = asian frittata with pineapple-ginger-mint salsa

Pick n Pay freshlyblogged challenge #1

This recipe was inspired by a very interesting ingredient list I received from Pick n Pay for their freshlyblogged competition. See details below.

Asian Frittata

When I saw the ingredients (see ingredient list and rules of this week’s challenge below) my mind went straight to Phuket – the delicious Asian cuisine and the warm sultry beaches. So for my main dish I decided to make an Asian frittata with Asian vegetables and noodles laced with subtle traces of garlic and coriander and serve it with a pineapple salsa. Frittata is Italian for omelette but this specific dish blends the very aromatic flavours of the East with the charismatic cooking methods of the Italians. It is simple and timeless – you can have this for breakfast, lunch or supper. But I think what truly lifts this dish from the ordinary to something quite special is the addition of fresh mint to the frittata and salsa. My neighbour of many years, Poppy was married to an Italian and she taught me how to use mint in a whole variety of dishes – even roasted chicken!

The pineapple was marinated in orange juice, ginger, orange zest and mint. The ginger gives a bit of heat to the dish and the mint binds the two dishes together into a marriage of fresh flavours. It’s absolutely delicious, filling and refreshing.

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Ingredient list and rules for this week’s challenge
2 packets (500g each) Findus Wok Thai vegetables
1 roll (500g) PnP phyllo pastry
PnP cook additions crushed garlic, ginger and dhania paste
PnP 2-minute noodles (any flavour of your choice)
1 orange
1 pineapple
And before you get cooking, don’t forget the all-important fine print:

Rules
You may omit one ingredient (except the Findus Wok Thai vegetables) from the above list.
You may add one ingredient of your choice.
The dish must be vegetarian.
You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil,Vegetable oil, Salt, Pepper, Flours (cake, wholewheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs,Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)

Asian Frittata

Asian Frittata

 

asian frittata with pineapple-ginger-mint salsa
 
Prep time
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Author:
Serves: 6 light lunch
Ingredients
  • Noodles
  • 75gms (1 packet) Instant Noodles – mushroom flavour
  • Vegetables
  • 1Tbsp (15ml) Vegetable oil
  • 500g (one packet) Findus Wok Thai vegetables
  • 1Tbsp (15ml) Coriander paste
  • 2 tsp (10ml) Garlic paste
  • 2Tbsp (15ml) Fresh mint, chopped
  • Salt
  • Milled black pepper
  • Egg mixture
  • 10 Eggs
  • ½ tsp (3ml) salt
  • Knob of butter
  • Salsa
  • 300g Pineapple – peeled and cored
  • 2Tbsp (30ml) Orange juice
  • ½ tsp (3ml) Orange zest
  • ½ tsp (3ml) Ginger crushed
  • 2tsp (10ml) Fresh mint, chopped
  • Notes
  • Frying pan size – 26 or 30 cm.
  • If you don’t have the right size frying pan – divide your mixture in two and make two frittatas.
  • If can use a non-stick frying pan.
  • If you don’t have a non stick frying pan butter the sides of the pan as well.
Instructions
  1. Frittata- Prepare the instant noodles as per packet instruction. Put it in a sieve to strain. Set aside.
  2. Heat the oil in a saucepan over high heat and add the frozen vegetables.
  3. Add the coriander and garlic paste to the vegetables and stir fry for 5-7 minutes.
  4. Add the fresh mint and season with salt and pepper. Set aside.
  5. Whisk the eggs in a bowl and add the salt, stir fried vegetables and the drained noodles. Mix well with spoon.
  6. Melt the butter in a frying pan. When it starts to foam add the egg mixture. Turn the heat to low and let it cook gently for 12 minutes. The top should still be slightly runny.
  7. Preheat a grill. Pop the frittata in for only a minute or two. It must just set.
  8. Put your palette knife underneath the frittata to free it from the pan. Slide onto warm plate and serve with the pineapple salsa.
  9. Salsa- Cut the pineapple in small blocks and add the orange juice, orange zest, ginger and fresh mint. Allow it to marinade for a few minutes.
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italian ramen – chicken soup for the soul

italian ramen – chicken soup for the soul

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“The Italian Ramen is a delicious cross-cultural take on chicken soup. The angel hair pasta represents Italy; the soft-boiled egg and chile oil evoke Japan” – Food & Wine

Italian Ramen – I have this lovely American colleague that started working with me this year and she reports to me what she cooked the night before (and I of course report to her :-)) and sometimes she brings along a small tester portion for me to taste. The American’s name is Madeleine. I needed to clarify that because I have another American in my life that I love dearly – she is another talented foodie and I will talk about her at a later stage.

So one morning Madeleine brought this delicious chicken based soup to the office – an Italian Ramen. It just blew me away – the chicken broth was so intense and just perfectly infused with the herbs. The chicken was cooked to perfection and the crunchy carrots added a wonderful sweetness and texture to the dish. Madeleine sent me a link to this specific recipe on Food & Wine’s website and I decided to make it – this is not a dish you want to fiddle with – It is perfect as is. It takes about 3.5 hours to make but its well worth doing it.
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This soup is served with a beautiful soft boiled egg – the traditional Ramen way … the egg compliments the dish but does not steal the limelight from the perfect chicken broth and succulent fleshiness of the white chicken meat.

So here is a quick guide to boiling the perfect soft boil egg:
Bring a large pot of salted water to the boil add the eggs and cook for 5 minutes. While the eggs are boiling fill another large bowl with cold water. Using a slotted spoon, transfer the eggs to the bowl of cold water for 2 minutes. Crack the shells and peel the eggs.

Italian Ramen - chicken soup for the soul

 

italian ramen - chicken soup for the soul
 
Prep time
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Author:
Serves: 6
Ingredients
  • For the broth
  • 1.3kg Chicken, cut into quarters
  • 2 White skinned onions, quartered
  • 4 Large carrots, cut into large chunks
  • 4 Celery sticks, cut into large chunks
  • 4 Thyme sprigs
  • 2 Rosemary sprigs
  • 2 Basil sprigs
  • Salt
  • Other ingredients
  • 2 Carrots cut into fine matchsticks
  • 6 Large soft boiled eggs
  • 500g Angel hair pasta
  • Chilli oil
  • Salt and pepper for seasoning
  • Few basil leaves to garnish
Instructions
  1. Preheat the oven to 260°C. Arrange the chicken in a roasting pan and roast until the skin is lightly browned – for +- 20 – 30 minutes.
  2. Transfer the chicken and any juices to a soup pot. Add the onions, carrot chunks, celery and herb sprigs. Add 3.8L of water and bring to a boil. Simmer over moderate heat until the chicken is cooked, about 30 minutes.
  3. Using tongs, remove the chicken from the broth and let cool slightly.
  4. Remove the meat from the bones and pull into shreds; discard the skin.
  5. Return the bones to the pot and simmer until the broth is reduced to 8 cups, about 1½ hours.
  6. Strain the broth, discard the solids and skim off the fat. Season the broth with salt and keep warm.
  7. Return the water to a boil and add the pasta. Cook until al dente. Drain and divide the pasta between 6 large soup bowls.
  8. Top with the shredded chicken, carrot matchsticks and soft-boiled eggs.
  9. Ladle the hot broth on top, add some chillie oil and garnish with basil leaves and serve hot.

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mac + cheese + tomato sauce = no frills + no fuss + just eat

mac + cheese + tomato sauce = no frills + no fuss + just eat

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This one is quick + easy and been a firm family favourite through the years. I remember sitting around the kitchen table, the radio playing in the background (there was no TV in those days)… My dad saying grace and thereafter mom bringing in this big baking tray full of steaming mac + cheese.

We did not have the fancy or posh mac and cheese – there was no bacon, no mushrooms, no cream etc … our mac and cheese came straight out of the Kook and Geniet and straight out of the oven. The basic ingredients are milk, eggs, macaroni and cheese. It’s the baked version that you can cut in blocks. We used to just get these blocks on our plates and in the middle of the table was a bottle of tomato sauce – and that was it for us … heaven.

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So today I took the same recipe my mom used and tweaked the ingredients to suit my adult taste buds. When it came to the tomato sauce I had to make a few changes – I fried some plump delicious rosa tomatoes in olive oil, added tomato sauce and fresh basil. Its still my  mom’s mac + cheese + tomato sauce – with a little twist. Life seemed much more simpler then. At least I can say that this recipe has remained simple and easy … give it a go.

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mac and cheese

 

mac + cheese + tomato sauce = no frills + no fuss + just eat
 
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Author:
Serves: 6
Ingredients
  • 1L Milk
  • 5 Eggs
  • 3t Mustard powder
  • 1t Salt
  • ½t Black pepper
  • 3 Cups of grated cheese
  • 4 Cups of cooked macaroni
  • Tomato sauce
  • 250g Rosa tomatoes - cut in half
  • 1T Olive oil
  • 80 ml Water
  • 1t Sugar
  • 250ml Tomato sauce
  • Salt and pepper for seasoning
  • 1 handful of fresh basil leaves – shredded
Instructions
  1. Preheat the oven to 160°C.
  2. Mix the milk, eggs, mustard powder, salt and pepper all together. Then add the cheese and cooked macaroni.
  3. Butter a baking dish well and add the mixture and bake for 1 hour.
  4. For tomato sauce: Heat the olive oil and fry tomatoes till the pan is quite dry. Add the water and cook again till quite dry.Then add the sugar + tomato sauce – heat through. Finally add the fresh basil + season to taste + serve with your mac + cheese.

 

 

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two minute stick blender mayonnaise = something simple for you to try this christmas

two minute stick blender mayonnaise = something simple for you to try this christmas

Mayonnaise, easy mayonnaise, 1 min mayonaise, home made mayonnaise, easy mayonaise, flop proof mayonaise

Here is something simple for you to try this Christmas – a TWO MINUTE stick blender mayonnaise. Most foodies know this fool proof method but I am surprised at how many people still use the old drop-for-drop-oil-method.  The big secret behind this recipe is to add the ingredients in a narrow vessel/container in the right order…  egg + oil – this is critical. Let the ingredients settle  for a minute – then put your stick blender carefully on top of the egg yolk – the blender must touch the bottom of the container … then only then start blending until the mayonnaise starts emulsifying. S-L-O-W-L-Y pull the stick blender up to complete the emulsification process.

Here is a video clip to show you how easy it is to make your very own homemade mayonnaise.  Make a cupful or a bucketful, its fresh and fantastic. Its creamy and dreamy and perfect with just about anything…salads + potatoes + dips.

Sending you love, blessings and best wishes from Dublin, Ireland.  May you have an enchanting, carefree and fabulous Christmas.

two minute stick blender mayonnaise = something simple for you to try this christmas
 
Prep time
Total time
 
Author:
Serves: 250 ml
Ingredients
  • 1 egg yolk
  • 1 Cup sunflower oil (250ml)
  • For seasoning
  • ¼ – ½ t salt
  • freshly ground black pepper
  • 1 big squeeze of lemon juice
Instructions
  1. In this specific order - place the egg yolk in a tall container or jug, then add the oil.
  2. Place your stick blender right on top of the egg at the bottom of the jug and start blending until the mayonnaise starts emulsifying. SLOWLY pull the stick blender up to complete the emulsification process.
  3. Season with salt, pepper and lemon juice and serve.

 

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goat curry + saffron egg basmati rice = a delicious indian feast

goat curry + saffron egg basmati rice = a delicious indian feast

goat curry and saffron rice

Goat and Bean Curry: People probably thought I was off my head when I decided to cook goat on Dinner Divas for national television. We have over 50 million people in this country, 11 official languages and a rainbow of cultures – I wanted to show the people of our beautiful nation that it is a healthy and delicious choice. It’s affordable too! Did you know more goat meat is eaten throughout the world than any other red meat? This is a fact!

Goat meat is a healthy alternative to beef and chicken because of its lower calorie, fat and cholesterol totals. It comprises 63 percent of all red meat that is consumed worldwide! Currently, goats make up the main source of animal protein in many North African and Middle Eastern nations. Goats are also important in Southeast Asia, the Caribbean, and other tropical regions across our planet.

saffron basmati rice with goats curry

Anyway, I got a shoulder of goat meat from my mom’s local butcher and decided to transform this into a delicious goat curry. You will often hear people say that goat meat is tough, tastes “funny”, poor man’s meat so to speak…this is where we are naive I think. If we are not prepared to try something and taste for ourselves we will be forever missing out on the real flavours that permeate our society and world. You have to try this goat for yourself. Take my word for it – it’s just delicious.

 

goat + bean curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 600g Goat (bite-sized goat pieces – softer pieces no bones for this one)
  • 2t Garlic and ginger mix - see recipe below
  • 2t Green marsala - see recipe below
  • 1t Red marsala - see recipe below
  • 11/2 t Salt
  • ½t Turmeric
  • 2t Medium marsala (curry powder)
  • 1t Cumin and coriander powder
  • 3 Medium onions chopped
  • 1T Ghee or normal butter
  • 2T Olive oil
  • 2 Star Anise
  • 3 Cinnamon sticks
  • 4 Cardamom pods
  • 3 Cloves
  • 410g Rhodes Tomatoes Chopped and Peeled
  • 5 Curry leaves
  • 410g Rhodes Butter Beans in Brine
  • 2T Fresh chopped coriander
  • Fresh coriander for serving
Instructions
  1. Mix the goat, garlic & ginger mix, green marsala, red marsala, salt, turmeric, medium marsala and cumin + coriander powder together and set aside to marinade.
  2. Fry the chopped onion in the oil and ghee till translucent.
  3. Add the star anise, cinnamon, cardamom and cloves. Fry for 3-5 minutes.
  4. Add the goat and brown the meat.
  5. Then add the chopped tomatoes and curry leaves.
  6. Let it simmer closed on medium heat for about 50 minutes. Stir now and then - add a little water if you see the sauce gets too dry.
  7. After 40 minutes add the beans with the “juice”- and simmer for another 20 minutes.
  8. Taste for seasoning - or if you so prefer, add more chillies.
  9. Sprinkle with fresh coriander just before serving.

 
saffron egg basmati rice
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • For rice
  • 1 Cups of Basmati rice
  • A few strands of saffron (if you don’t have saffron use a pinch of turmeric powder)
  • 2T Ghee
  • For onions
  • 3 Large onions
  • 2T Cooking oil
  • 2T Ghee
  • For eggs
  • 4 Eggs
  • 2 Cups of hot water
  • Few strands of saffron (if you don’t have saffron use ½ t turmeric powder)
Instructions
  1. Cook the Basmati rice as per the packet instructions however add the few strands of saffron to the water and remember to also add salt before boiling the rice. Drain the rice using a sieve. Rinse with hot water. Then add the ghee and lightly mix through.
  2. Cut the onions in side lengths in strips. Fry till golden brown over medium heat in the oil and ghee.
  3. Boil the eggs. Tip: For perfectly hard boiled eggs – bring the eggs to boil and then turn the heat down and let the egss stand in the hot water for 10 minutes.
  4. Peal the eggs.Add the saffron to the water and add the pealed eggs.
  5. Let it stand for about 10 minutes to colour and flavour the eggs.
  6. To serve - Use the rice as a base in your serving dish. Cut the boiled eggs into quarters and place on top of your rice base. Sprinkle the fried, golden brown onions over the rice and eggs and serve immediately.

 
tomato salsa
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 Tomato de-seeded and finely chopped
  • ¼ Onion finely chopped
  • 1T Coriander finely chopped
  • 100g Cucumber finely chopped
  • 1 Green chillie finely chopped
  • 1T Cooking oil
  • 1T White vinegar
  • Pinch salt
  • Pinch sugar
Instructions
  1. Mix all the ingredients together.
  2. Put in bowl and serve immediately as side dish

 
garlic and ginger mix + green marsala + red marsala
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • For garlic and ginger mix
  • 2T Minced or grated peeled garlic
  • 2T Grated ginger
  • For green marsala
  • 1T Garlic and ginger mix
  • 2T Green chillies finely chopped or better milled finely
  • 1t Cooking oil
  • Pinch of salt
  • Pinch of turmeric
  • For red marsala
  • 1T Garlic and ginger mix
  • Two red chillies
  • 1t Cooking oil
  • Pinch of salt
  • Pinch of turmeric
Instructions
  1. For garlic and ginger mix - mix both ingredients together.
  2. For green marsala - put it all ingredients in a mortar pestle and grind together or put through a mill.
  3. For red marsala - put it all ingredients in a mortar pestle and grind together or put through a mill.

 




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goose egg on a crushed-minted-pea-prosciutto-nest . the story of my golden sous vide goose egg

goose egg on a crushed-minted-pea-prosciutto-nest . the story of my golden sous vide goose egg

“It took me 2.5 hours at 62°C – sitting by my stove with an electronic thermometer in hand to ensure that the water temperature remained constant. I was like a mother hen watching over her hatching eggs! It took some time and some doing but it was worth every single minute. The thick golden yellow yolk that oozed out of this perfectly boiled eggs was like liquid gold … and something you just have to try once in your life”

Delicious goose egg recipe on pea nest with prosciutto

Sous Vide Goose Egg on a pea and mint nest - prosciutto ham

Sous vide Goose egg on a pea and mint nest with prosciutto

Sous vide goose egg - on a pea and mint nest with prosciutto

The other day my dear friend Nina Timm surprised me with a gift of two beautiful and bountiful goose eggs. Eggs are a symbol of birth, of life – and these eggs were so fulsome and so perfect. It reminded me of the wonders that surround us but it also reminded me of Aesop’s fable of …

… The goose that laid the golden eggs
A man and his wife owned a very special goose. Every day the goose would lay a golden egg, which made the couple very rich.
“Just think,” said the man’s wife, “If we could have all the golden eggs that are inside the goose, we could be richer much faster.”
“You’re right,” said her husband, “We wouldn’t have to wait for the goose to lay her egg every day.”
So, the couple killed the goose and cut her open, only to find that she was just like every other goose. She had no golden eggs inside of her at all, and they had no more golden eggs.

So what is the moral of this little tale? Riches do not lie in earthly things nor in the greed for more riches … Our riches are within and in each passing moment we have the opportunity to hold dear the real riches of this world like family, friendships, love and hope. We need to treasure it all …

But now let’s get back to recipe….the sun was out and spring was in the air…what was I going to do with these gorgeous goose eggs?

I went to Sat Bains for inspiration – he was the one who took the classic egg, ham and pea combination to a whole new level by using the sous vide method to cook duck eggs and to serve them with a pea sorbet.

I was determined to sous vide these two golden beauties and serve them on a nest of crushed minted peas and prosciutto with some little toasts. I do not have one of those fancy and very expensive sous vide water baths and I could not find a recipe … so I had to improvise. With a pot of hot water covering my eggs – it took me 2.5 hours at 62°C – sitting by my stove with an electronic thermometer in hand to ensure that the water temperature remained constant. I added cold water when the temperature went up. It took some time and some doing but it was worth every single minute. The thick golden yellow yolk that oozed out of this perfectly boiled eggs was like liquid gold …and something you just have to try once in your life. The perfect combination of the sweet peas and then the salty prosciutto and a scoop of the golden yolk on a crispy cut of toast are just absolutely from another planet. Of course, the dish was not complete without a sprinkle of salt and freshly grounded white pepper.

Thank you Nina and thank you Mrs Goose for bringing some rays of golden sunshine to my plate.

 

goose egg on a crushed-minted-pea-prosciutto-nest . the story of my golden sous vide goose egg
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • For the goose eggs
  • 2 Goose eggs at room temperature
  • Electronic thermometer
  • Big pot filled with water – eggs need to be covered with water
  • For the crushed-minted-pea-and-prosciutto-nest
  • 250g Frozen peas
  • ½t Salt
  • 2t Sugar
  • 20g Butter
  • 1T Freshly chopped mint
  • 4 Slices of prosciutto
  • Little toasts
  • Fresh ciabatta cut thinly and lightly toasted
  • Seasoning
  • Freshly ground white pepper
  • Salt
Instructions
  1. For the goose eggs – heat the pot with water to 62°C and then add the eggs. Keep it on the lowest heat level on your stove and try and keep the temperature constant for 2.5 hours. You just have to stand by the stove, check the thermometer and add a bit of cold water to bring the temperature down. When done, put the eggs aside to cool a bit. Then peel very carefully. The shell is very hard and thick and it’s not so easy. The outside of the white is going to fall away and you will sit with this beautiful thin white layer and the golden yolk.
  2. For the peas – cook the peas for about 3 minutes. Add the salt, butter, mint and sugar give it a good stir and then crush.
  3. To assemble - divide the peas in half and divide onto two plates. Add a slice of prosciutto on each nest and then add the egg. Sprinkle with white pepper and some salt - then add another slice of prosciutto and round it off with a little toast.

 

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10 tips to poach the perfect egg

10 tips to poach the perfect egg

My favourite Saturday morning breakfast is a soft poached egg on whole wheat toast with a bit of wild rocket out of my garden and a pinch of Maldon salt. When you cut into that egg and the yellow slowly ooze onto the bread … it is like early morning sunshine on my plate! What I want to share with you today is not a specific recipe on how to poach the perfect egg but a few interesting facts and tips that might help you along the way. I am sure you will know most of them but one or two of these pointers are quite interesting.the perfect mother's day breakfast - 10 tips to poach the perfect egg
1. The fresher the egg, the easier the poach – fresh eggs hold together better when slipped into the simmering water.
2. To test to see whether an egg is fresh – put the egg into a bowl of water. A very fresh egg will immediately sink to the bottom and lie flat on its side – an old egg will float.
3. The eggs must preferably be room temperature.
4. Remember to add a bit of vinegar to the simmering water – it helps hold the egg together.
5. The water must be simmering not boiling.
6. Now, my best tip is to slowly submerse the whole egg with shell and all in the hot simmering water for 10 seconds before you break it. This ensures the whites on the outside of the egg hold together better during poaching.
7. Before breaking the egg into your simmering pot of water, use a spoon and give the water a stir so that it forms a little bit of a whirlpool…the centrifugal motion will pull the egg together when you slide it into the water.
8. When you break the egg break it into a saucer or cup first – be careful not to break the yolk and then simply slide the egg off the saucer or cup into the centre of the whirling water.
9. How long to poach the egg? Here’s a quirky snippet I read…when you put your bread in to toast put your egg in to poach…when your toast pops out of the toaster…your poached egg should be ready to be removed from the pot. Otherwise poach it for 3-5 minutes until cooked.
10. When done scoop out with slotted spoon or spatula onto a paper towel to dry excess water from the now poached egg.

It’s quick but fabulous when poached to perfection… decadent and yummy all at the same time!

Don’t forget too that a poached egg on top of a rocket + bacon salad makes for a wonderful salad option just ever so slightly out of the ordinary.

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flambéed sweet apple omelette = a delicious yellow glowing matter

flambéed sweet apple omelette = a delicious yellow glowing matter

flambéed sweet apple omelette=a delicious yellow glowing matter

Watch me make this by clicing here

Flambéed Sweet Apple Omelette – Every now and then you experiment with something new, sometimes the outcome is just ok and other times it just blows you away. This is what happened to me when I tasted my own rendition of a sweet omelette – whoop whoop – it blew me away and it is so easy to make! But first let me tell you the story how I ended up with fruit and an omelette of all things…

I draw my inspirations from many different people … one person who really inspires me is Lidewij Edelkoort. What a fascinating woman – she is well-renowned as an international trend forecaster in any form of design. The other day I read on her website that yellow is a currently one of the primary fashion colours of the season – and as she says… “ the power of yellow with its strength and radiance, is able to change all volume and all surfaces, giving glow to all matter”. She shared some intriguing, and quite amazing references when it comes to eggs… she took us to France with “eggs + soldiers”…and then to Spain for an omelette. It just got me thinking. Before I knew it, I was traversing the world, the internet and my hoards of cookery books for something, yellow, eggy and interesting…. I eventually found something quite enticing and a recipe that woke up my taste buds….it was an egg + pear omelette … a dessert of all things.

I decided to use apples instead of pears and then used our local brandy to flambé the dessert. It did not stop there though… being my cheeky self, I added some cream, a pinch of nutmeg, a dose of cinnamon, a star anise and a heap of expectation….taste for yourself … it is delicious!

flambéed sweet apple omelette=a delicious yellow glowing matter

 

flambéed sweet apple omelette
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2T Butter
  • 4 Granny Smith apples – cored, peeled and cut into 1 cm slices
  • 1 Star Anise
  • 2 Cinnamon sticks
  • 2T Sugar
  • 4 Large eggs
  • 2T Cream
  • 1 Big pinch nutmeg
  • 1 Pinch salt
  • 3T Brandy
Instructions
  1. On medium heat in a big non-stick pan - melt the butter and add the star anise, cinnamon, apples and 1T of sugar.
  2. Cook with the lid on for 10 min and then cook without the lid for a further 10 min.
  3. Stir from time to time but be careful not to break the apples.
  4. In the mean while beat the eggs, cream, nutmeg and salt together.
  5. Then pour the eggs over the apples.
  6. Cook till the eggs are set. Lift it on the sides to make sure it stays loose and your egg mixture does not stick to the pan.
  7. Invert the omelette onto a large serving dish, sprinkle a tablespoon of sugar over the omelette and pour the 3 tablespoons of brandy over the dish. Ignite the brandy and then shake the platter till the alcohol burns of and extinguishes itself. Serve immediately.
  8. Tuck in and enjoy!

 

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