Tag Archives: egg

Potato, Shallot and Parmesan Croquettes

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These really remind me of my childhood, leftover mashed potato re imagined in a deep fried treat! We used to have larger croquettes but as I made these as part of a nibbles night I made them smaller, just a couple of mouthfuls really.

I use gluten free fresh breadcrumbs, when gluten free rolls or bread are reduced, I buy a few packets and make them into breadcrumbs, due to the cost and being a tight Scot! I don’t cut off the crusts, I use all of the loaf or bread which does make a darker crumb to regular bread, once crumbed they live in the freezer so I have them for future use.

Feel free to use regular fresh breadcrumbs if you don’t need the GF version!

Makes 20 small croquettes.

Ingredients

400g leftover mashed potato

100g Parmesan, finely grated

2 small shallots, very finely diced

salt and pepper

3 eggs, beaten

120g gluten free fresh breadcrumbs

Oil to fry

Method

Combine the mashed potato, Parmesan, shallot, salt, pepper and 1 egg in a large bowl.

Pour the beaten egg into a shallow bowl, pour the breadcrumbs into another.

Take small quantities of the potato mix and shape them, dip in the beaten egg and then roll in the breadcrumbs, set aside on a plate and repeat with the remaining potato until it has all been used.

Place the croquettes in the fridge for 30 mins.

Heat the oil in a deep fat fryer, enough to deep fry, until a breadcrumb immediately sizzles in it.

Gently lower the croquettes in, I do five at a time, once golden and cooked through, remove with a slotted spoon and set aside on kitchen towel, repeat with the remaining croquettes.

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Spaceman Eggs

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This isn’t really a recipe!

When the boys have gone through fussy stages with eggs, these eggs have always remained popular.

Ingredients

1 egg

1 slice of bread

Method

Preheat a non stick frying pan and the grill.

Using a gingerbread man or lady cutter, cut out the centre of the bread, making sure the crusts are still intact.

Put the cut bread and figure into the frying pan.

Crack an egg gently and pour the egg white into the hole in the bread, starting at the bottom.

Pour the yolk into the head area to create the helmet.

Fry until the white is beginning to become opaque, then, pop under the grill just long enough for the white to solidify but the yolk to remain runny.

Use  the toast man to dip into the spaceman’s helmet!

Bacon and Egg Pie

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This recipe manages to sneak some spinach into fussy kids with the flavours of bacon and cheese disguising a vegetable.

I make two pies at a time and freeze one, great for lunch boxes and picnics. Using a cake tin allows for more depth so I use a 20cm fixed base tin.

The pies in the picture have been made with home made pastry, only because I didn’t have any frozen at home! Frozen butter puff pastry works well and usually I have some in the freezer, frozen spinach is very handy too.

Over time I have changed the layering depending on what the boys aren’t eating at the time so feel free to mix it up, bacon on top, cheese through the spinach mix, whatever works for your family!

Serves 6

Ingredients

500g block of puff pastry, defrosted

150g bacon, diced

125mls sour cream

125mls milk

7 eggs

1 egg beaten

150g frozen spinach, defrosted and all water squeezed out

Freshly grated nutmeg

salt and pepper

50g finely grated Parmesan

Method

Preheat the oven to 180 degrees Centigrade.

Heat a pan over a medium heat and cook the bacon, set aside.

In a jug, combine the sour cream, milk, spinach, 3 eggs, grated nutmeg to taste and salt and pepper.

On a floured surface, cut 2/3 of the pastry off and roll out until it fits the tin including the sides, leave any overhang.

Spread the bacon on the pie base, pour over the spinach mixture.

Gently crack the four remaining eggs on top, try to keep them a little separate.

Sprinkle the cheese on top.

Roll out the remaining pastry, until slightly larger than lid required.

Brush the beaten egg around the edges of the pie base, top with the lid.

With a fork, gently press all around the pie to seal.

Take a sharp knife and gently remove any excess pastry, giving you a smooth edge against the tin.

Make two slits in the top to allow steam to escape.

Brush the lid with beaten egg.

Place on a baking tray, just in case it leaks.

Bake for 40 mins until golden.

Allow to sit for 20mins before cutting.