Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Eggs”

Egg and Bacon Pie

Who doesn’t crave old-fashioned comfort food at times!  With winter on its way Egg & Bacon Pie is one of those old recipes that have been around forever and this version is delicious.  I use red onion as they are sweeter that the brown ones but any onions can be used including leeks.  It just depends what you have on hand… You can add extra flavours to the layers or omit those you don’t like – there is very little that can go wrong.  Vegetarians can omit the bacon…

Only tip is to be gentle and careful when breaking in the eggs and putting on the top pastry layer. Part of the beautiful look of this pie is the whole eggs peeking out of their pastry cocoon…

Egg & Bacon Pie 2Egg & Bacon Pie

Ingredients:

2 or 3 sheets puff pastry

1 red onion, finely diced

8 rashers bacon, trimmed and sliced

1 cup peas, fresh or frozen (I lightly cook them first)

1 cup grated tasty or cheddar cheese

1 tomato, finely sliced

8 eggs

Salt & pepper to taste

Method:

Preheat oven to 180C

Lightly grease a pie dish and line with one sheet of pastry (overlap with another if dish is too large)

Spread a layer of onion and bacon over pastry, cover with peas, cheese and tomato slices

Gently crack whole eggs over, keeping yolk intact

Season with salt & pepper

Gently lay remaining sheet of pastry over the top, trim edges

Cook in pre-heated oven for 40 – 45 mins or until golden

 

Bon Appetit!   🙂

French Style Potato & Green Bean Salad

This sensational salad is an ideal light lunch or supper on its own or can be served as a side dish with a steak or salmon.  The flavours just burst out and it’s a lovely way to use up veggies at the end of the week…  Feel free to change ingredients – sweet potato can be used as well as zucchini or spinach…

Don’t be afraid to use anchovies – they are essential in the dressing as they add a fabulous tang to the whole salad…  The fresh herbs are so fresh and bright – this is a seriously good salad!

French Style Green Bean & Potato Salad

Ingredients:

6-8 baby potatoes

Salt and pepper

1 clove of garlic grated

1 tablespoon chopped anchovy

1 tablespoon chopped capers

2 teaspoons Dijon mustard

4 tablespoons white wine vinegar

⅓ cup extra virgin olive oil

250 grams Green beans

4 large eggs

1 tablespoon thinly sliced chives

2 tablespoons roughly chopped parsley

2 tablespoons roughly chopped basil

6 to 8 anchovy fillets, optional, for garnish

Handful of rocket leaves, optional

Method:

Bring a large pot of well-salted water to a boil

Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer

Remove and let cool slightly then slice in half – you can use larger potatoes and cut into thick slices

Top and tail the beans

Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.

Cook the eggs in a medium pot of water for about 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk.

Cool the eggs immediately in ice water, then crack and peel

Cut each egg in half and season lightly with salt and pepper.

In the meantime stir together the garlic, anchovy, capers, mustard and vinegar

Slowly whisk in the olive oil

Season to taste with salt and pepper

Whisk again before using if the dressing separates

Gently combine the beans and potatoes, using hands to toss, and pile onto a platter

Sprinkle with chives, parsley and basil and arrange the eggs over the top

Garnish with anchovy fillets and rocket leaves if desired.

Bon Appetit!  🙂

Savoury Impossible Pie

Who remembers “Impossible Pie” from their youth?  My mother would make a sweet one with coconut or a savoury one like a simple quiche.  Whichever one you chose it was always a success and very tasty.  The alchemy of the flour sinking to the bottom and magically creating a crust is beyond my comprehension but believe me – it always works.  Just make sure your filling isn’t too wet and it will crisp up beautifully.

A variety of fillings can be used from vegetables to bolognaise sauce, it just depends what is at hand.  I find this a terrific way to use up all the leftovers at the end of the week or when you have a glut of eggs…

I also use Massel Chicken Stock powder which is gluten-free, vegan, and suitable for people with Coeliac Disease. They come in three delicious flavours, a classic vegetable blend, a vegan chicken style stock and a vegan beef style stock.  I find these add more flavour instead of just using salt…

Impossible Pie puffed up and golden straight out of the oven...

Impossible Pie puffed up and golden straight out of the oven…

let sit for 10-15 minutes and it slices beautifully... Delicious warm or cold.

Let sit for 10-15 minutes and it slices beautifully… Delicious warm or cold.

Ingredients:

1 tablespoon of olive oil

1 onion finely chopped

1 clove garlic grated

4 large Roma tomatoes deseeded and sliced

2 cups baby spinach leaves

1 small tin of sweet corn

2 tablespoons of roasted red peppers chopped

1 cup of frozen peas

1 generous teaspoon of Massel Chicken Stock powder

Pepper to taste

4 large free range eggs

1 cup of milk

100g of self-raising flour

1 cup of grated pizza cheese (a blend of cheeses or just mozzarella)

½ cup of tasty cheese cubed

Hungarian paprika for garnish

Method:

In a non-stick pan fry the onion and garlic gently until golden and cooked

Add in the other vegetables and fry until the spinach is wilted

Add in the chicken stock powder and pepper to taste and leave to cool down

In a large jug lightly beat the eggs and milk together

Add in the flour and gently stir until combined

Tip the vegetables into a glass pie dish

Sprinkle over the grated cheese

Dot the top with cheese cubes

Carefully pour over the egg mixture and ensure it has gone through to the bottom of the pie dish

Sprinkle the top with paprika

Place on a baking sheet and cook at 180c fan-forced for around 35-40 minutes until puffed up and golden brown

When removed from oven – let stand for about 10-15 minutes and the pie will be easy to cut.

Delicious warm or cold…

 

Bon Appetit!   🙂

Steamed Eggs

There are boiled eggs and then there are steamed eggs!  We have spent years perfecting the perfect boiled egg – lovely just cooked white and a luxurious oozing yolk.  I stumbled across “steamed eggs” being used by a cafe and the difference in texture was noticeable at once.

Rule number one – always use free range eggs.  The colour of the yolks is stunning and they really do taste so much better than cage eggs.  We use a Chinese bamboo steamer over a pan of water on a fairly high simmer.  The trick is to have the water already simmering, take the eggs out of the fridge and steam with the cover on for exactly six minutes.  At the six-minute mark lift them out immediately with tongs or a spoon as they are cooked and any longer they will be hard.

This method is also excellent if you want to peel eggs for a salad – they seem easier to shell than when they are boiled…

This is comfort food at it’s best and the addition of toast “soldiers” to dip in to the glorious golden centre makes a perfect breakfast, lunch or supper…

Steamed Eggs

Bon Appetit!   🙂

Spaetzle Dumplings

Spaetzle are a kind of soft egg noodle or dumpling found in the cuisines of southern Germany and Austria, Switzerland and Hungary.  They go perfectly with saucy stews or casseroles and are perfect for soaking up the juices when served with sausages and sauerkraut.

The batter takes only a few minutes to prepare and the result is fantastic if you invest in a spaeztle maker which makes the whole task so much easier and quicker as the batter is quite sticky.  Simon picked one up for us for around $29.00 on E Bay – what a bargain!  It clips onto the side of the pot and in one or two passes over the grater you have a pot full of little wiggly dumplings.  You can use a colander but it is a bit more work.  We will definitely make these again – delicious…

The amounts below makes six serves as a side dish.

Spaetzle

A spaetzle maker is a very handy gadget to have

A spaetzle maker is a very handy gadget…

 

 

Ingredients:

2 cups all-purpose flour

4 eggs, lightly beaten

1/3 cup low-fat milk

2 teaspoons salt

1 tablespoon butter

2 tablespoons finely chopped parsley

 Method

In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky).

In a large saucepan, bring water to a boil.

Pour dough into a colander or spaetzle maker coated with cooking spray

Place over boiling water and with a wooden spoon, press dough until small pieces drop into boiling water.

Cook for 2 minutes or until dumplings are tender and float to the top

Remove with a slotted spoon and toss with butter and parsley

 

Bon Appetit!   🙂

Nasi Goreng

Everybody loves fried rice which is exactly what Nasi Goreng translates to in Indonesian and Malay.  It is also a favourite in The Netherlands where it is even dispensed from food vending machines as piping hot Nasi Ballen.

Topped with a fried egg or strips of omelette, Nasi Goreng is a meal in itself and nothing beats a big spicy bowl on a cold night.

Dried Shrimp Paste (or Belachan) is a paste made from fermented shrimps and is available in Asian grocers.  Sriracha Chilli Sauce is a staple in our household – hot and vinegary – it is hot but not unbearable and adds a zing to everything.  Ketjap Manis is a thick, sweet Indonesian Soy Sauce and is available everywhere.  Crispy fried shallots are available in jars and packets at all Asian grocers. These are delicious sprinkled over soups and any noodle or rice dishes. Our supermarkets also stock all of these ingredients…

Nasi Goreng

Ingredients:

1 leek finely sliced

1 teaspoons sesame oil

1⁄2 teaspoon salt

8 ounces boneless skinless chicken thighs cut into 1/2 inch strips

6 ounces raw prawns, peeled

2 tablespoons vegetable oil

1 garlic clove grated

1 small knob of fresh ginger grated

1 tablespoon dried shrimp paste

½ teaspoon fresh ground black pepper

2 tablespoons Sriracha Chili Sauce

1 tablespoon Ketjap Manis

3 Spring onions finely sliced

Eggs for frying

Crispy fried shallots and coriander for garnish

Method:

Cook the rice using absorption method or boil

Spread the rice to cool or better still cook it the night before.

Have everything ready and chopped as it doesn’t take long to finish off the dish

Heat a wok or large frying pan over heat until hot.

Add oil, and wait until it is very hot and slightly smoking.

Add the leek, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.

Then add chicken and stir-fry for a further 5 minutes or until chicken is cooked

Add in the prawns and continue to fry

Add in the Sriracha Chilli Sauce

Add the rice and continue to stir-fry for a few minutes until the rice is coated and any lumps are broken up

Add the Ketjap Manis and continue to stir-fry for 2 minutes.

Add in finely sliced spring onions at the last minute

In the meantime fry one egg per serving in a separate frying pan

Turn onto large serving platter and top with fried eggs

Garnish with the crispy fried shallots and fresh coriander

Serve piping hot with some Indonesian Krupuk (shrimp crackers) on the side

 

Bon Appetit!   🙂

Heavenly Homemade Hamburgers (Aussie Style)

There was a dill from America recently who made the news here by turning up his nose and declaring that Australians didn’t know how to make proper hamburgers!  As you can imagine we were feeling just a bit slighted so decided to make true blue, fair dinkum Aussie Hamburgers.  And we are so glad we did because they were sensational and if we could have, would have eaten two.  But we managed to curb our gluttony and enjoyed every mouthful of one big burger each.

So, without further fanfare – here they are.  The amounts shown make two big burgers…

AND they have beetroot on them AND and an egg!  (In some burger shops they serve a pineapple ring on them but even we thought that was a bit weird…)

IMG_8493

Ingredients:

500g lean beef mince

Onion salt

Olive oil

Balsamic Vinegar (optional)

2 rashers bacon

1 large brown onion sliced thinly

2 large free range eggs

2 slices tasty cheese

Handful of baby spinach leaves

1 roma tomato sliced

Sliced tinned beetroot

Tomato sauce

Salt & pepper to taste

2 hamburger buns

Method:

Combine beef mince with a dash of onion salt, pepper and tomato paste and form into large balls

Heat a little olive oil in a large pan and fry the onions until dark – I add a little balsamic vinegar to caramelise them

Meanwhile in a separate pan, flatten out the beef balls into large fairly thick discs and sizzle each side until cooked through

In the pan with the onions, push them to one side and throw in the bacon and fry until cooked though and push to one side

Using egg rings, break each egg in a ring and break up the yoke slightly.

When cooked on one side turn over and remove the ring

Place a slice of cheese on top of each burger and then start to assemble your creation

Split the buns and toast lightly on each side and top the flat side with spinach leaves

Add the sliced tomatoes

Place your burger on the tomatoes, top with the bacon, egg, beetroot and fried onions

A squirt of tomato sauce to crown the lot and put the top slice of bun on

Shove in gob!

 

 

Bon Appetit!  🙂

Chorizo & Spinach Spaghetti Carbonara

We love Spaghetti Carbonara and eat it a lot as it’s probably the easiest pasta dish to put together.  When hubby suggested adding chorizo sausage instead of bacon that sounded very interesting and combined with the spinach it was really delicious… Nutmeg is the best friend of spinach and I always add a pinch when cooking it as it gives a lovely little zing to this wonderful green vegetable…

The amounts here make about 4 serves – depends how greedy you are feeling…

Chorizo & Spinach Carbonara

Ingredients:

Spaghetti

Extra Virgin Olive Oil

1 cured chorizo sausage skinned and chopped in small pieces

350g bag of pre-packaged spinach leaves

I clove of garlic grated

1 cup of finely grated parmesan cheese

4 fresh free range eggs

1/2 teaspoon freshly grated nutmeg

Salt & ground black pepper to taste

Method:

Cook spaghetti in plenty of salted boiling water until al dente

In the meantime heat a generous lug of olive oil and gently fry the garlic and chorizo until slightly coloured

Throw in the spinach and stir until wilted

Season to taste with salt, pepper and nutmeg

In a large jug, gently whisk the eggs and fold in the parmesan cheese

When spaghetti is ready drain well and tip back into the pot over a very low heat

Add the chorizo and spinach mixture coating all the strands of spaghetti well

Add the egg and cheese mixture and toss well – the heat of the spaghetti will cook the egg

Be careful not to have heat up too high as the eggs will scramble if too hot.

Serve in a warmed bowl with additional ground black pepper to garnish

 

Bon Appetit!  🙂

Sensational Scotch Eggs

I ended up with a dozen eggs in the fridge and after much thought about what to do with them, I remember that old-fashioned favourite – Scotch Eggs!
Scotch Eggs are a bit of a labour of love but the end result is worth all the fiddling about with eggs and breadcrumbs (who doesn’t hate the big fat fingers you get when crumbing anything).

These are terrific hot but are even better served cold and we never go on a picnic without a box of these delicious football shaped treats.  Buttered bread in one hand and a Scotch Egg in the other – heaven…

 

Scotch Eggs

Ingredients:

10 large free-range eggs, 2 beaten

800 g quality sausage meat

1 small bunch fresh chives, finely chopped

1 small bunch fresh parsley leaves picked and finely chopped

1 whole nutmeg

1 tablespoon English mustard

Salt & pepper to taste

Plain flour, for dusting

2 cups Panko Crumbs

2 litres canola oil

Method:

Gently boil 8 eggs for 3 to 4 minutes, and then transfer to a bowl of cold water. Once cooled, carefully peel them.

Beat the reaming eggs to be used for the coating

Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper.

Give it all a good mix together then divide into 8 balls.

Wet your hands and flatten the sausage balls into oval-shaped patties.

Roll peeled eggs in flour then place in the middle of the pattie.

Gently shape the meat evenly around the egg, moulding it with your wet hands.

Roll in the flour; dip into the beaten egg, followed by the breadcrumbs.

Heat the oil in a deep pan or deep fryer – I test it by dropping in some breadcrumbs – if they sizzle it’s ready

Carefully lower the eggs into the pan and cook for about 6 minutes, turning them every so often, until golden.

Remove with a slotted spoon and drain on kitchen paper

Place in an 180c oven for a few more minutes to ensure the sausage casing is cooked though

 

Bon Appetit!  🙂

Potato & Carrot Rosti with Spinach, Peas & Eggs…

Vegetarians can rejoice over this wonderful meal.  We adapted it slightly from a Jamie Oliver (always reliable) recipe and the result was delicious.

The food processor took care of the chore of grating the vegetables in minutes and the rest was just putting it together once the rosti had cooked.  You can play around with all aspects of this dish – add in grated zucchini, parsnip or pumpkin or use rocket instead of spinach for the salad…  The combination of the gooey eggs, the fresh salad and the crunchy rosti – divine…

Rosti

Ingredients:

4 large potatoes grated

4 medium carrots grated

6 spring onions finely sliced

1 teaspoon Dijon mustard

Juice of ½ lemon

Extra-virgin olive oil for dressing

Olive oil

¾ cup frozen peas

2 cups baby spinach

4 free range eggs

Persian feta cheese

Method:

Preheat the oven to 180c fan-forced.

Peel the potatoes and carrots then coarsely grate them in a food processor or by hand on a box grater

Add a good pinch of salt, toss and scrunch it all together, then leave for 5 min

In the meantime mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra-virgin olive oil with a little pinch of salt and pepper in a medium bowl and put aside.

Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper.

Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl.

Toss in the oil and pepper until well mixed, then evenly scatter it on a large oiled roasting pan

Top with the finely sliced spring onions.

Roast for around 35 min, or until golden on top and super crispy around the edges.

Zap the peas in the microwave for a couple of minutes, then scoop out, add to the bowl of dressing and pile the spinach on top gently shaking to combine the salad. Or use your hands…

Poach the eggs to your liking carefully removing them with a slotted spoon.

Cover the hot rosti with the salad and place the eggs on top.

Crumble over the feta, some freshly grated black pepper and serve

 

Bon Appetit!   🙂

 

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