Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “eggs”

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!  🙂

Gado Gado

Gado Gado – which literally means mix-mix – is a salad of raw and cooked vegetables in a spicy peanut sauce, often served with fried tofu and hard-boiled eggs.  it is absolutely delicious and a great way to use up leftovers or all the bits and pieces in your fridge.  The addition of boiled eggs and tofu makes this dish a substantial meal on its own but it can be eaten with rice.

The Chinese cabbage is blanched for a few minutes until softened and I add a teaspoon of chicken stock powder to the boiling water to give it a lovely flavour. The zucchini is pan-fried in a little olive oil with a sprinkling of onion salt to give a zing. Fried tofu can be bought at any supermarket these days and I just pan-fried it and cut it into thick slices.  The rest of the vegetables were steamed, including the eggs, or sliced raw…  Pour over a hot, spicy peanut sauce and who can resist crunchy prawn crackers…  The textures and flavours are fantastic…

Gado Gado

Ingredients:

Zucchini slices pan-fried

Cooked potatoes

Thin slices of cucumber

Baby tomatoes cut in half

Wombok (Chines cabbage) shredded and blanched

Carrot batons cooked

Green beans cooked

Fried Tofu cut into slices

Lightly boiled eggs cut in half

Baby spinach leaves

1 long red chilli finely sliced

Fried Shallots for garnish

Deep fried prawn crackers for garnish

Peanut Sauce

Method:

Arrange all the ingredients attractively on a platter

Sprinkle with Chinese Fried Shallots

Place prawn crackers around the platter

Pour over peanut sauce to your liking

Serve with roti bread or rice

Peanut Sauce:

Ingredients:

1 cup of crunchy peanut butter

2 generous tablespoons of honey

1 250g tin of coconut milk

½ cup of water

Juice of ½ a lemon

1 tablespoon of Hoi Sin sauce

1 teaspoon of hot chilli sauce (Sriracha is very good)

Method:

Put all of the ingredients into a heavy based pot and slowly bring to the boil while stirring

Once it boils – take off the stove – it will thicken on cooling

 

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!   🙂

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!  🙂

Breakfast Pizza

Some mornings you wake up and just have to have a pizza!  This breakfast pizza is just the thing…  Bacon, eggs and fresh vine tomatoes – what could be better…  You can also add anything else you have on hand – spinach, mushrooms – anything that cooks fairly quickly will do…

Ingredients for 2:

2 pieces Pita bread (I use Gerry’s Pitties – the absolute best)

2 tablespoons tomato passata

handful of grated cheese

4 rashers of bacon

4 beaten eggs

2 fresh vine tomatoes

a splash of olive oil

salt & pepper to taste

Method:

Spread a good tablespoon of passata over the pita bread with the back of a spoon

Sprinkle with some grated cheese

Beat 2 eggs per pizza and drizzle over the cheese

Slice 2 bacon rashers in to three pieces and place on the pizza

Chop a tomato per pizza roughly and place in between the bacon

Sprinkle with some more grated cheese

Season with salt & pepper to taste and a drizzle of good olive oil

Bake in a 200c (fan forced) oven for about 10 minutes or until the egg is set and the bacon is cooked

Bon Appetit!

Broccoli Quiche Rules!

Puffy and golden – Broccoli Quiche is just delicious…

Real men aren’t supposed to eat quiche as you know but my man just adores this one…  It’s quick and easy and absolutely delicious.  I usually make two and freeze one.  You can also play around with the filling – try caramelised onion, or mushrooms  – you can use just about anything as a base…

Broccoli Quiche

2 cups cooked broccoli roughly broken up (broccoli should not too be too soft or you lose the taste)

50 grams butter

1 leek

1 Clove of garlic (I grate it for a better taste)

Generous handful of grated cheese

4 eggs

½ tub pure cream (about 100ml)

Salt & pepper to taste

Pinch of nutmeg

1 sheet Butter Puff Pastry

Slice the leek finely and grate the garlic.

Sauté both in the butter until the leek has softened

Tip in the cooked broccoli and sauté for a few minutes in the butter

Season to taste with salt, pepper and nutmeg.

Spray a large Quiche dish lightly with oil

Line it with the puff pastry and trim.

Spoon the broccoli mixture into the dish

Sprinkle with the grated cheese

Beat together the eggs and the cream and pour over the broccoli cheese mixture

Bake at 180c (fan-forced oven) for 40 minutes or until golden brown on top.

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