Thursday, 30 May 2013

Eggs in Clouds

This is a really fun & cute idea for cooking eggs that kids will love! It is almost like a savoury breakfast meringue. You can chuck in all sorts to flavour it - spring onion, cooked chorizo, grated cheese, etc. In this version I just use some parmesan and served them with bacon & mushrooms for a hearty brunch. Use an electric hand whisk, if you have one, to save time. Beat the eggs until white & fluffy.

Allow 1 or 2 eggs per person.

Parmesan (or any other ingredient you would like to add, such as spring onion, grated cheese etc)
Salt & pepper

Preheat your oven to 200c.

Start by carefully separating the egg whites & yolks. Keep the yolks intact! Whisk the egg whites until they are thick, white & fluffy. Add a teaspoon of permesan per egg and carefully fold in into the mixture. Season & spoon onto a baking sheet. Divide the mixture into equal parts totalling the amount of eggs you used. Make a small well in the top of each mound, and carefully add back the yolk. Place into the oven on the middle shelf for 5 minutes. If you like runnier yolk, cook the whites for 3 minutes before adding the yolks & returning to the oven.

Wednesday, 29 May 2013

Aubergine Melts

Aubergines (or eggplants for my US readers!), I find, are the meatiest tasting vegetable out there. I can eat one of these and not feel like I am missing the meat part of my meal. I ate a whole one for my lunch, or you could have half with a couscous side dish. I couldn't entice any of my children to try it though! Not even the veg-loving one wanted to taste it. I loved it though, and will have it again soon.

Serves 1-2

1 whole aubergine
Olive oil
2 tablespoons pesto
1 ball of mozzarella, drained & sliced
6 cherry tomatoes, halved
Basil leaves to garnish

Preheat the oven to 200c. Cut the aubergine in half and drizzle with olive oil. Roast in the oven for 20 minutes. Spread a tablespoon of pesto on each half, then top with sliced mozzarella and then finish with the cherry tomato halves. Pop back into the oven for anther 5 minutes, until the cheese has melted & tomatoes softened. Sprinkle with basil.

Tuesday, 28 May 2013

Smokey Pork Burgers

These burgers are flavoured with lovely smoked bacon & paprika to give a wonderful taste. They are great for a BBQ or just grilled indoors. Serve with some lovely BBQ sauce and some applewood smoked cheese & salad. I served mine with hommade coleslaw and onion rings, for a great American feel. I love finding recipes that use pork mince as its a nice budget-friendly meat. This recipe will make 4 burgers.

olive oil, for frying
500g pork mince
4 rashers of smoked  bacon, finely chopped
1 shallot - peeled and finely chopped
1 teaspoon smoked paprika

Gently fry the shallot & bacon for a few minutes in the olive oil, over a medium heat, until the shallot is  translucent and the bacon crispy. Add the paprika and continue to cook for a further minute. Remove from the heat, allow to cool slightly then add to a mixing bowl with the pork mince and season. Combine the mixture with the mince using your hands, then divide into 4 equal parts. Form into patties. Cook the patties in a grill or an oiled frying pan on a medium heat. Cook for around 4 minutes each side, until cooked through. Arrange on bread rolls with salad, smoked cheese slices, BBQ sauce & serve.