Tag Archives: eggs

Caramelised Onion and Potato Pie

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This is one of those comfort potato bakes that everyone loves and they all come back for seconds in our house.

Serves 6-8. You can also make this ahead of time as it freezes very well.

Ingredients

50g butter

3 large onions, sliced thinly

3 cloves garlic, finely sliced

1 shallot, finely sliced

750 g potatoes, finely sliced, I use an mandolin

fresh thyme

8 eggs, beaten

350g sour cream

400mls cream

salt and pepper

parmesan

Method

Melt the butter in a large pan, add the onions and garlic and over a low heat slowly cook down until caramelised, this can take 45-60 minutes but keep an eye on them towards the end so they don’t stick to the pan and burn.

Preheat the oven to 180 degrees Centigrade.

Take a large roasting dish, I use a 30x20cm dish.

Line the base and sides with baking parchment.

Whisk the eggs, sour cream, cream, salt and pepper.

Pour a little egg mix into the base of the dish, top with potato slices, followed by a little of the caramelised onions and a little sprinkle of thyme.

Top with some egg and repeat the previous layers. Keep repeating until you are using your final egg mix.

Finish with a layer egg over the onions, spread over the sliced shallot and  sprinkle over the grated parmesan.

Bake in the oven for 45-55 minutes until the top is golden and the potatoes cooked through.

Allow to cool and set a little before gently removing from the tin and cutting into portions or take this along, just warm for a picnic.

Baked Chicken Nuggets

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These are cracking, even if I do say so myself!

Crispy baked gluten free nuggets at their best, happily munched on by the boys for years with no one realising that they are gluten free.

Gluten free bread is very expensive here so I tend to buy up big when it is on special! Due to the cost, I don’t bother removing crusts and in fact the nuggets in the photo used GF bread rolls, crusts and all!

Leftovers freeze well or the boys get them in their lunch boxes as a wee treat.

Serves 8.

Ingredients

1.2kg chicken breast, boned and skin off

3 eggs, beaten

240g gluten free breadcrumbs

225g freshly grated Parmesan

freshly ground pepper

a little salt

3 tablespoons mixed herbs

Method

Preheat the oven to 180degrees Centigrade.

Line four baking sheets with baking parchment.

Combine the breadcrumbs, parmesan, pepper, salt and herbs in a large bowl.

Beat the eggs in another bowl.

Slice the chicken into thin, 0.5cm thickness pieces and then depending on the size of the breasts, half the slices, especially if your cooking for younger children, less waste!

Using only one hand, because you know the phone will ring if you get both hands dirty, take a piece of chicken, dip into the egg and then coat with the breadcrumb mix.

Place on the prepared baking sheet and repeat with the remaining chicken.

Bake for 15 minutes and then turn and bake for a further 5-8 minutes until the coating is crispy.

The Best Gluten Free Toad In The Hole

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Comfort food at its best!

My butcher makes award winning sausages and I like his French Toulouse sausages for this, made with garlic and pepper, the main thing is to get a pure pork sausage with no fillers and nasties!

If your sausages are smaller you may need to cut the prosciutto in half or have a few more slices.

As rich as this is, I serve it with some steamed veggies, that’s really all that you need.

Serves 6-8.

Ingredients

400g speck or streaky bacon, rind removed, cut into 0.5-1cm chunks

1 onion, chopped into wedges

1kg pure pork sausages, 6 large sausages

6 slices prosciutto

150g gluten free plain flour

2 eggs

250mls milk

100mls water

salt and pepper

Method

Preheat the oven to 210 degrees Centigrade.

Line the base and sides of the tin so that the pudding can’t escape into the pan.

Add the chopped speck or bacon to the pan with the onion and pop into the oven for 20mins.

Wrap a slice of prosciutto around each sausage and add to the pan, bake for 15mins.

Measure the flour into a bowl, make a well in the centre, crack the eggs in to the centre of the well and begin to whisk gently. As it thickens, pour and whisk the milk and flour in. Season well.

Once the sausage has baked for 15 minutes, remove the pan from the oven and very carefully pour the batter into the pan, going around each sausage.

Return the roasting tin to the oven and bake for 40-50 minutes until the pudding has risen and is golden.

The pudding will deflate a little once you take it out of the oven.

 

Salade Nicoise

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My version of the French classic, so good even my boys eat it all, including the anchovies!

The anchovies have a little soak in the milk to reduce the saltiness and make them more palatable to the boys, a thirty minute soak and then dried on paper towel is ideal.

Serves 4-6.

Ingredients

425g tin tuna in olive oil, drained

8 anchovies in oil, drained

60mls milk

4 eggs, hard boiled, halved

8 kalamata olives

1 teaspoon baby capers in vinegar, rinsed

160g snow peas, string removed, cut in three lengthwise

3 spring onions, topped and tailed, finely sliced

200g mixed lettuce leaves

DRESSING

1 tablespoon white wine vinegar

3 tablespoons olive oil

1/2 clove garlic, minced

salt and pepper

Method

Prepare the dressing, combine all of the ingredients and set aside.

Layer the anchovies in a small bowl and pour over the milk, give them a wee swirl and then set aside for thirty minutes.

Remove the anchovies and dry on kitchen towel, discard the milk.

I tend to layer the salad, keeping a few pieces from each ingredient back, toss gently and then top with the reserved pieces.

Dress the salad and serve.

Lamb, Date and Pistachio Koftas

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Lamb, dates and pistachios, a perfect match!

The date syrup in these means that they burn easily so I find it easiest to brown them in a pan and then finish off the cooking in the oven. They can also be cooked on the BBQ.

We have these with flat or pitta breads, lots of salad and Greek yogurt.

Cold koftas are great for school lunches, sliced in sandwiches or wraps or whole with some yogurt for dipping.

Makes 22-24 koftas.

Ingredients

100g dates, 50g roughly chopped, 50g finely diced

40mls boiling water

2 eggs

2 garlic cloves

100g pistachios, roughly chopped

small bunch parsley, leaves picked and chopped

large bunch coriander, leaves and stalks chopped

1kg minced lamb

salt and pepper

Method

Take 50g of dates, chop roughly and soak in the boiled water for 10 minutes.

Process the soaked dates, with the water, eggs and garlic until  as smooth as you can get.

In a large bowl measure the lamb, pour over the date and garlic purée, that you have just made, the chopped pistachios, parsley, coriander, salt, pepper and the remaining finely diced dates.

Using your hands, mix very well.

Once you are ready to cook preheat the oven to 180 degrees Centigrade.

Heat a large non stick frying pan over a medium heat.

Take small handfuls of the meat and shape into koftas.

Cook the koftas in batches until well coloured but not cooked through.

Place them onto a baking sheet and continue to brown the koftas until they are all done.

Pop the koftas into the oven and bake for 20mins until cooked through.

Spaghetti Frittata with Garlic Butter

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Apologies, the boys named this one!

If I’m cooking pasta I always cook a little extra for salads and this dish if there is enough. It is the ultimate leftovers reinvented dish and really is simple to throw together.

My garlic butter is made in bulk and then frozen in 50g portions, 200g butter, 7 crushed cloves of garlic and a little salt and pepper. I package the portions in plastic wrap and form the butter into cylindrical shapes, easier to slice for garlic bread and steaks once it has defrosted.

Serves 4-6 depending on appetites.

Ingredients

50g garlic butter

600g cooked spaghetti

4 Roma tomatoes, cored and deseeded

6 medium basil leaves, torn

4 eggs, beaten

60mls sour cream

50g Parmesan, finely grated

Method

Preheat the grill on high.

In a large frying pan, heat the garlic butter.

As soon as it has melted, add the spaghetti and toss well in the butter.

Add the tomatoes and basil, keep tossing until the tomato is beginning to release its juice.

Combine the eggs and sour cream, whisk to mix.

Pour the egg over the spaghetti, mix a little to ensure all of the spaghetti has some egg mixture over it.

Cook, over a medium heat for 3-5 mins until the base is going golden.

Sprinkle over the Parmesan and then slide under the grill.

Bake for 3-5 mins until golden on top.

Allow to cool a little in the pan.

Gently slide out of the pan and onto a chopping board, use a sharp knife to cut wedges.

 

Potato and Carrot Fritters with Smoked Paprika and Chipotle Chilli

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These are very popular in our house, the smoked paprika and chipotle powder certainly take them to a different level of smokey and mildly spicy deliciousness!

I love these fritters served with an avocado and poached egg or a salad and stuffed mushrooms. Lovely for breakfast lunch or dinner too!

Makes 12-16 fritters.

Ingredients

3 large potatoes

3 large carrots

1 onion

6 eggs

1 tablespoon smoked paprika

1 teaspoon chipotle chilli powder

salt and pepper

vegetable oil to fry in

Method

Using a food processor, grate the potatoes and carrots, place in a sieve to drain the excess liquid.

Using the processor again, process the onion until finely chopped.

In a large bowl, beat the eggs, add the onion, smoked paprika, chipotle chilli powder and season well with salt and pepper.

Heat a large frying pan with your oil of choice.

Preheat the oven to 160 degrees Centigrade. Line  a baking sheet with baking parchment.

Add the potatoes and carrots to the egg mix, combine well.

Take forkfuls of the fritter mix, it will become very runny so just leave the excess liquid in the bowl.

Place the forkfuls of fritter into the pan, don’t over crowd your pan, maybe four at a time?

Spread out with the fork and fry until golden.

Flip over and repeat on the other side.

Once golden, slide onto the prepared baking sheet and pop in the oven while you repeat with the remaining mix.

 

 

Tortilla with Red Onion, White Beans and Thyme

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There is something very comforting about this tortilla, gentle flavours and aromas with the comfort of eggs and beans?

Who knows, just trust me, it is lovely and even the fussiest member of the family eats it with no complaints and he doesn’t eat eggs!

As the tortilla comes out from under the grill it will be all puffed up like a soufflé, unfortunately, it doesn’t stay puffed up but still tastes great.

Serves 4.

Ingredients

1 tablespoon olive oil

1 red onion, peeled, halved and sliced thinly

1 clove garlic, chopped finely

2 small sprigs of thyme, leaves picked

1x400g tin cannellini beans, drained and washed

6 large eggs

60 mls milk

50g fresh goats cheese

salt and pepper to taste

Method

Heat a 24cm non stick frying pan, with a heatproof handle,  over a medium to low heat.

Add the oil and once hot add the onion. Cook the onion until very soft, add the garlic and thyme leaves and cook for 1min until fragrant. Pour in the beans and cook gently for 5 mins.

Beat the eggs, milk, salt and pepper in a jug.

Pour over the beans and let settle over a medium to low heat.

Turn the grill on to medium.

Once the egg looks as if it is bubbling slightly underneath, top with the crumbled cheese and slide the pan under the grill.

Grill until puffed up and golden.

Slide gently onto a cutting board and cut into wedges.

Hot Smoked Trout Salad with Honey, Mustard and Dill Dressing

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Asparagus is in season, hoorah!

This salad is all about asparagus and smoked trout, simple and delicious without too much effort!

I serve this with some crusty bread, it really doesn’t need anything else.

Serves 4 as a main.

Ingredients

1 whole smoked trout

2 bunches asparagus

200g mixed lettuce leaves

2 large tomatoes, sliced

2 avocados, sliced

3 eggs

a few dill fronds

Dressing

4 teaspoons olive oil

1 teaspoon white wine vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

1 teaspoon dill fronds

Method

In a small bowl whisk the oil, vinegar, honey and mustard.

Remove the whisk and stir in the dill, a little salt and a good grinding of pepper.

Bring a small pan of water up to the boil.

Pop the eggs in, bring back to the boil and boil for 5mins.

Fill a jug with ice and water, after the eggs have boiled for 5 mins, put them into the iced water and set aside.

Take the trout and gently peel off the skin. Pull the meat off the bones, double check you haven’t picked any bones, just in case!

Preheat a large frying pan over a high heat.

On a large serving plate, lay the lettuce, top with the tomatoes and avocado slices.

Add the trout and drizzle a little dressing over.

Peel the eggs and cut into quarters, the yolks should still be a little runny, pop them around the salad.

Add the asparagus to the hot pan, gently shake to turn it for around 2mins. Remove from the heat, cut into thirds and top the salad with the asparagus.

Drizzle a little more dressing over the top and sprinkle a few dill fronds.

Gluten Free Rhubarb Muffins

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I love rhubarb, rhubarb fools and crumbles are a standard pudding choice.

Muffins are also well eaten in this house!

Great for lunch boxes and I think these ones would be lovely for a gluten free breakfast too, especially as they look like the “real” thing!

Ingredients

300g ground almonds

1 tablespoon gluten free baking powder

75g caster sugar

4 stalks rhubarb, around 320g, washed, topped and tailed, cut into 1cm slices

4 eggs, beaten

100g butter, melted and cooled

2 tablespoons milk

1 teaspoon vanilla extract

Method

Preheat oven to 170 degrees Centigrade, prepare a 12 hole muffin tray with paper cases.

In a large bowl combine the ground almonds, baking powder and sugar.

In a jug combine the eggs, butter, milk and vanilla extract.

Add the rhubarb to the dry ingredients followed by the wet ingredients and mix well.

Spoon into the prepared muffin tin.

Bake for 35-40 mins until risen and browned.