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Cooking, Recipe and Food Blog

Stir-fried Tofu with Chicken, Egg and Vegetables

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Stir-fried tofu with egg, chicken and vegetables is a filling dish that can be eaten as is although some prefer to have it with rice. This recipe has a combination of tastes and textures that you will enjoy. Add more vegetables if desired.

 

Serves 4

Ingredients:

4 fresh or dried shiitake mushrooms

300g firm tofu

1 tablespoon oil

250g minced chicken

1 inch fresh ginger, grated

3 tablespoons sake

1 carrot, shaved into thin wide strips (use a peeler)

1 tablespoon white sugar

2 tablespoon soy sauce

1 large egg, beaten

4 spring onions, cut into 1/2 inch pieces

 

Remove the mushroom stems and discard them. If you are using dried mushrooms, soak it in hot water for 15 minutes. Drain it and squeeze out the excess water.  Slice the mushroom caps thinly.

Place the tofu on a plate and break it coarsely with a fork. Drain the excess water. Set aside.

Heat the oil in a skillet over medium heat. Stir-fry the chicken for 3-5 minutes or until it is lightly browned. Break the lumps using a fork or wooden spoon.

Put the ginger and mushrooms in the skillet. Cook it for another 2 minutes or until the ginger is fragrant and the mushrooms are cooked.

Pour in the sake and add the carrots. Set the heat to high and stir-fry it for a minute. Reduce the heat to medium and stir in the tofu. Cook it for a minute or two or until it is heated through.

Meanwhile, combine the sugar and the soy sauce in a small bowl. Mix well until the sugar is dissolved. Add it to the beaten egg.

Place the egg mixture in the skillet with the chicken and vegetables. Cook it for 2 minutes or until set. Add the spring onions and cook it for another minute. Serve immediately.

 

Photo Courtesy Of:  Brown Betty

Bacon and Egg Sandwich with Maple Butter

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Bored with your regular sandwich? Here is a recipe that you will surely love. It is a sweet twist to your classic bacon and egg sandwich. The maple butter adds some sugary creaminess to the salty crunch of the bacon. This will make a great breakfast or yummy snack.

 

Serves 6

Ingredients:

6 eggs

1 cup fresh milk

1/4 teaspoon cinnamon powder

12 slices of bread

6 pieces bacon rashers

1/2 teaspoon oil

For the maple butter:

1/2 cup unsalted butter, softened

3 tablespoons maple syrup

 

First prepare the maple butter by beating the butter until it is smooth. You may use an electric beater if desired. Gradually add the syrup. Continue to beat until the ingredients are well combined. Transfer it to a sealed container and refrigerate until needed.

Next, heat the oil in a frying pan or skillet over medium heat. Fry the bacon rashers until they are crisp. Place the cooked bacon on a plate lined with paper towels to drain the excess oil. Set aside.

Beat 4 eggs in a bowl and lightly salt it. Pour the eggs in the same frying pan and set the heat to medium. Swirl the eggs with a fork to scramble it. Cook it for 2-3 minutes or until it is set.

Place the remaining eggs, cinnamon and fresh milk in a small bowl. Beat the eggs. After, heat a non stick skillet over medium heat.

Dip a piece of bread in the milk and egg mixture and fry it for 1-2 minutes per side or until it is browned. Do this for the remaining bread slices.

Assemble the sandwich by brushing a slice of bread with maple butter. Put 2 pieces of bacon and then top it with scrambled egg. Place another piece of bread on top. Repeat this for the remaining ingredients.

Slice the sandwich in half before serving. Serve immediately.

 

Photo Courtesy Of:   mandydale

 

Scrambled Egg with Tofu

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Tofu is a good source of protein, which is why it is the best alternative for vegans or those who are trying to shy away from meat. Tofu has almost the same texture as eggs and it is practically tasteless, that is why it blends to a variety of dishes. By adding this ingredient you get a filling breakfast with less cholesterol. Dress up this simple omelette recipe with vegetables or various spices if desired.

Serves 2

Ingredients:

2 large eggs

1/2 teaspoon dried tarragon

1 medium sized tomato, seeded and chopped

1 small onion, chopped

2 teaspoons extra-virgin olive oil

1/2 block silken tofu, crumbled

Salt and freshly ground pepper to taste

 

Place the eggs and tarragon in a medium sized bowl and then beat it with a fork until the yolks and whites are well combined. Season it with salt and pepper.

Heat the oil in a medium sized nonstick skillet over medium heat. Sauté the chopped onions and tomatoes for 2-3 minutes or until they become soft. Add the tofu for a minute and cook it until it is warm. Pour in the beaten eggs and stir the tofu and egg mixture for 1-2 minutes or until the egg is set but still creamy. Do not overcook.

Transfer the cooked tofu and eggs to a serving platter or individual plates. Serve immediately with bread or potatoes.

 

Photo Courtesy Of:   Crystl

Egg and Bacon Casserole

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Egg and bacon casserole is inspired by the Hungarian dish rakott krumpli, which is a casserole comprised of eggs and potatoes. It is traditionally eaten by Hungarian Jews during the first nine days of the month of Av, when they refrain from eating meat. Since this comfort food is quite delicious, other versions with meat such as ham, bacon or sausage were made. This dish can be eaten as is or withcrostini or pita. It goes well with salad too. Enjoy!

 

Ingredients:

1 lb. of potatoes

1/4 lb. of bacon, chopped

1 teaspoon oil

3 hard-boiled eggs, peeled and roughly chopped

1 cup of sour cream

1 medium sized white onion, chopped

3 garlic cloves, minced

2 cups shredded mozzarella cheese

2 tablespoons softened butter

1/4 teaspoon ground paprika

Salt and pepper to taste

 

Preheat the oven at 350F and grease a 9×11 baking dish or a casserole dish with butter or you can use ramekins as well.

Wash the potatoes and scrub them. After, place them in a pot of water. Make sure all the potatoes are submerged. Cover the pot and place it over high heat. Bring it to a boil and allow it to do so for 10 minutes. Drain and then set them aside to cool.

Heat the oil in a non-stick frying pan or skillet over medium heat. Fry the chopped bacon until they are crisp or depending on how you want them. Transfer the cooked bacon to a plate lined with paper towels to drain the excess oil.

Combine the chopped onions and the sour cream in a small bowl. After, peel the potatoes and grate them. Season it with salt and pepper.

Place a layer of potatoes on the dish and then top it with eggs. Add the bacon layer and then put the sour cream and onion mixture. Spread it evenly using a spatula. Repeat this for the remaining ingredients as needed. Sprinkle it with mozzarella cheese and then paprika.

Bake the casserole in the oven for 15-20 minutes or until the cheese bubbles and the top is golden brown. Remove from the oven and let it stand for 5 minutes before serving.

 

Photo Courtesy Of:  Tim Rodenberg

Bacon and Egg Chowder

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The rainy days are here again and I my never ending craving for a warm bowl of soup is back. They definitely make gloomy days warmer and fill your stomach when you are too lazy to cook a heavy meal. I usually have a love affair with different types of noodles, but now I’m into creamy soups and chowders.

Bacon and egg chowder is a simple and easy recipe that you can prepare. You may add some heavy cream or half and half for a creamier dish. Eat it with some warm rolls or even crusty bread. This soup can also be a yummy starter for dinner or a wonderful side to salads.

 

Ingredients:

5 slices side bacon

1 teaspoon oil

2 stalks celery, chopped

2 potatoes, peeled and diced

2 carrots, peeled and diced

1 onion, chopped

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

3/4 teaspoon dried marjoram

Salt and pepper to taste

2 tablespoons all-purpose flour

3 cups milk

1 cup chicken stock

4 hard-boiled eggs, coarsely chopped

 

Heat the oil in a large saucepan over medium heat. Fry the bacon for 4-6 minutes until they are crisp and crumbly. Transfer the bacon to a plate lined with paper towels to train the excess oil.

Place the celery, potatoes, carrots and onions in the same pan. Stir in the mustard, Worcestershire sauce and marjoram. Cook the vegetables for 5-8 minutes until the edges are browned. Season it with salt and pepper.

Combine the milk, chicken stock and flour in a medium sized bowl. Mix well. Pour the milk and stock mixture into the saucepan with vegetables. Increase the heat to high and bring it to a boil. After, reduce the heat and let it simmer covered for 12-15 minutes until the vegetables are tender. Let the soup cool for 15-20 minutes.

Once the soup is cool, pour it into a food processor or blender in batches. Puree the soup until smooth. Put the soup back into the saucepan and set the heat to medium. Heat the soup for 5 minutes until heated through. Add the chopped eggs and stir. Ladle the soup into individual bowls and top with bacon. Serve warm with rolls or salad.

 

Photo Courtesy Of:  land_camera_land_camera

Scotch Eggs

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Scotch eggs as the name suggests did not actually originate from Scotland. In 1738, a department store in London, Fortnum & Mason claimed to have created a new snack inspired by the Middle East’s Kofta. Scotch eggs consist of hard boiled eggs wrapped with batter made out of sausage meat. Here is a cheaper alternative that eliminates the use of sausage; using the all-time favorite bacon, you can create a whole new Scotch egg experience.

 

Ingredients:

2 tablespoons of butter

2/3 cup of all-purpose flour

1 cup of milk

4 eggs, hard boiled then chopped

1/2 cup chopped bacon

Salt and pepper to taste

1 egg, beaten

1/3 cup breadcrumbs

Oil for frying

 

In a saucepan, melt butter then add flour. Cook for a minute then gradually pour in the milk. Allow to cook until the mixture thickens. Add chopped eggs and bacon. Season it with salt and pepper to taste. Let it cool. Form into 8 oval shaped nuggets.

Using an egg slicer, divide each hard-boiled egg into two. Insert the slices of hard-boiled eggs into the nuggets.

Dredge nuggets in flour, dip into beaten egg and roll in breadcrumbs.

Heat the oil in a deep fryer or frying pan. Fry the scotch eggs until golden brown. Drain the excess oil by placing the eggs in a colander or using paper towels. Serve immediately with catsup or sauce of choice.

 

Photo Courtesy Of: jwannie

Pasta Dough

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Love your Lasagne? Seduced by Spaghetti? Then you’ll be extremely happy you’ve found this recipe to make Pasta. It’s easy enough to produce in large quantities, then you can easily make the pasta thicker or thinner depending on what you’ll be cooking!

Pasta Dough

Makes enough Pasta for Lasagne for four, or Spaghetti for two or three – depending on how much you want!

500g ‘00’ Flour
4 Eggs
6 Egg Yolks
1tsp Salt
1tbsp Olive Oil
2tbsp Water, pinch of Saffron Strands

1. Sieve the Flour into a large mixing bowl, and make a well in the centre of it.
2. Crack the Eggs and the Yolks into the well, before working it into the Flour with your fingertips. Add the Salt and Olive Oil and carry on mixing.
3. Slowly add the Water, as you may not need it. It should make a soft dough – if you really want, use a Food Processor.
4. Turn the Dough out onto a surface, then need it as hard as you can until it has formed a smooth dough. There is no need to flour the surface, but if the Dough is too wet you can put a small amount down.
5. Wrap the Dough in cling-film and refrigerate for at least thirty minutes before you need to roll it out into the correct shape.

Photo Courtesy of: missy & the universe

Velvety Chocolate Crème Brulee

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This dish takes very little time to prepare, but the results are outstanding if you leave them overnight to chill.

Creme Brulee

If you have a blowtorch, use it to caramelise the Sugar on top, failing that, use a very hot Grill, before leaving to set a little bit.

To Serve 4
500ml Double Cream
1 Vanilla Pod, split
6 Egg Yolks
120g Caster Sugar
100g Good Quality Plain Chocolate

1. Preheat an oven to 170C.
2. Begin to gently heat the Cream in a heavy-based saucepan, along with the Vanilla Pod.
3. Whisk the Egg Yolks and the Sugar together, then break the Chocolate into small pieces and add it into the Egg mixture.
4. When the Cream comes to the boil, pour it over the Egg and Chocolate mix, whisking it all the time so that the Eggs don’t become scrambled.
5. Pass the mixture through a sieve, then pour it into four or five ovenproof ramekins, then place in a baking tray. Fill the Baking tray halfway up with boiling water, then place in the oven for fifteen to twenty minutes – the time may vary, but that’s okay, each oven is different! You’ll be able to tell they’re done because they’ll be set on top, with a slight wobble.
6. Remove from the Oven, allow to cool then chill them in a refrigerator overnight.
7. When you’re ready to serve, sprinkle the tops with a small amount of Caster Sugar, then caramelise the tops with a Chefs Blowtorch or under a hot Grill. Leave to set for a couple of minutes so that it’s not going to burn your mouth.

Photo Courtesy of: avlxyz

Omurice

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is a Japanese omelette with fried rice, chicken and vegetables. It is a popular dish that is cooked at home. You can also find this dish in restaurants and izakayas in Japan. For those who are fond of noodles, you can use this to replace the rice and make omusoba.

 

Ingredients:

4 cups steamed Japanese rice (cooked)

1/2 lb. chicken breast, cut into small pieces

1 green peppers, chopped

4 white mushrooms, sliced

1/2 onion, chopped

4 tablespoons ketchup

8 eggs

Vegetable oil

Salt and pepper to taste

 

In a skillet over medium flame, heat 2 tablespoons of vegetable oil. Fry the chicken for 5 minutes or until the edges turn brown. Add the onions, mushrooms and green pepper. Stir-fry for 8 minutes or until the mushrooms and green peppers are soft. Add the rice and ketchup. Mix well. Season it with salt and pepper. Cook for another 3-5 minutes. Set aside.

In a large skillet or non-stick frying pan, heat 1 tablespoon of oil. Beat 2 eggs in a bowl and pour the eggs into the pan. Spread the eggs to make a round omelette. Do not spread it too thin. Place 1/4 of the rice mixture on the egg and fold. Cover the pan with a plate and flip it over to transfer the egg to the plate. Repeat the process for the remaining eggs and rice. Drizzle ketchup on the omurice before serving.

 

Photo Courtesy Of: jekert gwapo

 

Poached Eggs on Bacon Baguette

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A great lazy morning breakfast dish, or a light lunch. This meal is great when served with a light leafy salad.

Poached Egg on Toast

To poach the eggs in a frying pan, fill about three inches high with water, along with two tablespoons of Vinegar. Bring to the boil, swirl the mixture around slightly, then slowly drop the eggs into the water. Cook gently for around four minutes until they have set.

To Serve 4
450g Cherry Tomatoes, halved
2 Garlic Cloves, peeled and crushed
Black Pepper
1 Baguette
4tbsp Mayonnaise
1tbsp Olive Oil
300g Thin Cut Rindless Streaky Bacon
2tbsp Chopped Fresh Parsley
4 Eggs
1 Small Frisee Lettuce

1. Put the Tomatoes into a bowl with the Garlic, and season well with Black Pepper.
2. Cut the Baguette into four lengths, and slice each into half – but not cutting all the way through. Spread the inside of each piece with a little Mayonnaise, then toast under a hot grill. Keep warm, covered under a low heat.
3. Heat the Oil in a non-stick pan, and fry the Bacon in two batches, keeping them warm. They should be golden and crispy. Quickly fry the Tomatoes in the Bacon Fat, for around a minute, before stirring in the Parsley.
4. Poach the Eggs, and top each Baguette with the Frisee, Bacon, Tomatoes and Egg. Grind some fresh Pepper over the top, and serve as soon as possible.

Photo Courtesy of: Avlxyz

Macaroni and Tuna Fish Layer

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Tuna layered with Garlic, Mushroom and Red Peppers, between Macaroni, all under a deliciously light crunchy topping.
Macaroni and Tuna Layers
If you’re not a big Tuna fan, replace it with cooked chopped Chicken, Beef or Pork, or with three or four hard boiled eggs, sliced up. And, if like me, you’re a cheese addict, add as much as you want, but you might want a mild tasting one rather than a stronger, more mature flavoured cheese.

To serve 2
125g Dried Macaroni
2tbsp Oil
1 Garlic Clove, peeled and crushed
60g Button Mushrooms, sliced
½ Red Pepper, thinly sliced
200g Can of Tuna, drained and flaked
½ tsp Dried Oregano
30g Butter
1tbsp Plain Flour
250ml Milk
2 Tomatoes, sliced
2tbsp Dried Breadcrumbs
30g Mature Cheddar or Parmesan Cheese
Salt and Pepper

1. Cook the Macaroni in boiling Salted Water, with a tablespoon of Oil, until tender – around twelve minutes, before draining, rinsing and draining thoroughly
2. Heat the rest of the Oil in a Saucepan, and add the Garlic, Mushrooms and Peppers, frying over a medium heat until soft. Add the Tuna, Oregano and season to taste, before heating through.
3. Grease an Ovenproof dish and add half of the cooked Macaroni, cover with the Tuna Mixture, then layer with the remaining Macaroni.
4. To make the sauce, melt the Butter, then stir in the Flour for a minute. Add the Milk, then bring to the boil – simmer for a minute or so, until thickened, and season to taste. Pour the sauce over the Macaroni.
5. Lay the sliced Tomatoes over the Sauce over the Macaroni, then cover with the Breadcrumbs and Cheese – place in a heated oven (set at 200C) until brown on top, and piping hot through – around twenty five minutes.

Photo Courtesy of: zoyachubby

Walnut, Egg and Cheese Pate

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Great as a Pate or as the stuffing for a Mushroom, Celery or Tomato, and flavoured with Dill and Parsley, this mixture is a bit unusual, but it’s one that’ll leave you wanting more and more.
Peanuts and Walnuts
Serve it fresh out of the fridge to make sure it has fully set.

To Serve 2
1 Celery Stick
2 Spring Onions, trimmed
30g Walnuts, shelled
1tbsp Chopped Fresh Parsley
1tsp Chopped Fresh Dill
1 Garlic Clove, peeled and crushed
Worcestershire Sauce
125g Cottage Cheese
60g Blue Cheese
1 Hard Boiled Egg
30g Butter
Salt and Pepper

1. Chop the Celery finely, slice the Spring Onions very finely and chop the Walnuts evenly, but not too finely, and place them all in a bowl.
2. To the bowl, add the Chopped Herbs, Garlic and add a generous amount of Worcestershire Sauce and mix well before stirring the Cottage Cheese in evenly throughout the mixture.
3. Grate the Blue Cheese (either Stilton or Danish Blue) and Boiled Egg into the Pate Mixture, and then season to taste with the Salt and Pepper.
4. Melt the Butter, before pouring over the top and stirring through the bowl evenly. Spoon into a serving dish or into two individual dishes, but do not press down firmly. Chill in the refrigerator until set.
5. Serve straight from the refrigerator, garnished with some fresh herbs.

If you’re serving as a stuffing for the Tomatoes, try to find some extra large Tomatoes, slice the tops off of them and remove as much of the flesh as possible, and spoon the mixture in, making sure you do not break the skin.

Photo Courtesy of: viZZZual.com

Gingered Chicken and Noodles

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A Rich, creamy flavoursome sauce, that’s a great dish for a lunch. It’s very quick to make – taking around thirty minutes from start to finish, full of colour, and full of taste.
Chicken with Ginger and Chilli
If you’re not able to find any Coconut Milk, chop up 50g of Creamed Coconut, and make up to 300ml with Boiling Water, and bring to the boil, before stirring well.

To Serve 4
1tbsp Vegetable Oil
1 bunch Spring Onions, sliced
2.5cm Ginger, peeled and grated
1 Garlic Clove, peeled and crushed
275g Skinless Chicken Breast, cut into bite-sized pieces
2tbsp Mild Curry Paste or 1tbsp Hot Thai Curry Paste
300ml Coconut Milk
300ml Chicken Stock
Salt and Pepper
125g Chinese Egg Noodles
2tsp Lemon or Lime Juice

1. Heat the Oil In a large pan, and fry the Spring Onions, Ginger and Garlic until they begin to soften. Add the Chicken pieces and the Curry Paste, and cook off for a further three to four minutes until golden brown and cooked through.
2. Stir the Coconut Milk into the pan, along with the Chicken Stock, and season to taste with Salt and Pepper. Increase the heat, and bring the pan to the boil before adding the Noodles, broken into half. Cover the pan, and then simmer for around five to ten minutes, stirring occasionally. When cooked, the Noodles are just tender, and not too soft.
3. Add the Lemon or Lime juice, season to taste, and serve immediately.

If the mixture is too thick or dry after the Noodles are included, add some more stock. Similarly, if it becomes too watery, add more Coconut Milk and cook for slightly longer to thicken it up.

Photo Courtesy of: ricepalette

Thai Chicken Noodle Salad

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Slightly spicy, slightly sweet, very tasty. Full of flavour and with a range of textures, this dish is a great filler, and very simple to make. It’s also very healthy, and also a great way to increase the amount of vegetables you eat each day.

Thai Chicken Noodles

The longer you leave the marinade, the stronger the taste – the recommended amount of time is leaving it overnight, and keeping it in the fridge will help absorb as many flavours as possible.

To Serve 6
450g Skinless Chicken Breasts, cut into thick strips
1tsp Caster Sugar
1/2tsp Salt
1/2tsp Pepper
1/2tsp Ground Ginger
1/2tsp English Mustard Powder
1/2tsp Ground Turmeric
1/2tsp Medium Curry Powder
4tbsp Olive Oil
350g Courgettes, sliced
150g Mangetout, trimmed
1 Red Pepper, deseeded and cut into strips
1 Yellow Pepper, deseeded and cut into strips
3tbsp Clear Honey
4tbsp Lemon Juice
2.5cm Ginger, peeled and grated
250g Egg Noodles
50g Salted Cashew Nuts

1. Mix the Chicken with the Sugar, Salt, Pepper, Ground Ginger, English Mustard Powder, Ground Turmeric and Medium Curry Powder in a flat tray, making sure that the Chicken is completely coated in the spices. Cover and chill in the refrigerator overnight.
2. Heat two tablespoons of the Oil in a frying pan. Sauté the Courgettes off for two or three minutes, and then remove from the pan with a slotted spoon. Add the Mangetout and Pepper to the pan, and fry off for two to three minutes. Add to the bowl with the Courgettes.
3. Heat the rest of the Oil, and cook the Chicken in batches until all cooked through and golden brown. Return all of the Chicken to the pan, and mix in with the Honey, Lemon Juice and Grated Ginger. Cover, and simmer for five minutes, or until the Chicken is tender.
4. Cook the Noodles according the instructions on the packaging, before cutting into smaller pieces. Mix with the Chicken and Vegetables, then season with Salt and Pepper to taste, before sprinkling with Cashew Nuts and serve.

Photo Courtesy of: stevendepolo

Courgette and Bacon Frittata

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A classic, simple dish, which is very useful and fast to make. It got a mix of textures and tastes, so can easily be adjusted to suit any palette if required. Serve fresh out of the pan, along with fresh bread or rolls to bulk up into a bigger meal.

There is a Cypriot Version of this dish, which is much simpler – no Bacon or Onion, and much fewer herbs, and served as part of a larger Meze, along with dishes like the Keftedes, Dolmades and Koftas.

To Serve 4
1tbsp Vegetable Oil
450g Courgettes, thickly sliced
125g Rindless Smoked Streaky Bacon, chopped
50g Onion, peeled and chopped
2tbsp Chopped Fresh Thyme
1tbsp Chopped Fresh Rosemary
2 Eggs
Salt and Pepper

1. Heat the Vegetable Oil in a medium sized pan over a high heat, and sauté the Courgettes, Bacon and Onion together for four to five minutes, until the Onions and Courgettes have softened, and the Bacon begins to brown off.
2. In a medium sized bowl, mix together the Eggs, along with the Chopped Thyme and Rosemary, before seasoning well with Salt and Pepper.
3. Lower the heat for the Pan, and pour the Egg mixture into the pan, and leave to set for around two to three minutes. When it begins to solidify, start to move around in the pan with a Fish Slice to change to a scrambled-egg texture.
4. Serve immediately, and garnish with fresh-chopped Herbs.

Photo Courtesy of: Girl Interrupted Eating

Chick-Pea and Parsnip Soufflés

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Sophisticated and full of flavour, these Soufflés are great as a starter at a party, especially if you’re able to keep them fluffy, light and risen. They’re also great as a light lunch dish especially with a small fresh salad. This variation is full of flavour, however, you can easily change the ingredients for more variety – such as these Chocolate Souffles.

Souffle

To Serve 4
175g Chick Peas, soaked overnight and drained
450g Parsnips, peeled and cut into chunks
Salt and Pepper
50g Margarine
3tbsp White Plain Flour
300ml Semi Skimmed Milk
3 Eggs, Separated
2tsp Mild Curry Powder
50g Freshly Grated Parmesan Cheese

1. Boil the Chick-Peas for ten minutes in enough water to cover them. Drain, and then cover again with fresh water. Bring to the boil, and then simmer for ninety minutes, until tender, then drain.
2. Cook the Parsnips in a pan of salted water until tender, then drain and put to one side.
3. Melt the Margarine in a pan, then stir in the Flour, and cook for one or two minutes. Take the pan off of the heat, then start to gradually stir the Milk in, before putting back over the heat, and simmer for two to three minutes.
4. Take from the pan, and then add the Egg Yolks, Salt and Pepper, Curry Powder and a tablespoon of the Cheese.
5. Puree the Parsnips and Chick-Peas together in a food processor or blender along with the Sauce mix, and then blend until smooth. Season to taste.
6. Grease four small ramekins and coat with a small amount of the Cheese. Whisk the Egg Whites until stiff, then fold into the Egg Yolk Mixture. Spoon into the prepared Ramekins, and sprinkle with the rest of the Cheese.
7. Bake at 200c for about twenty minutes, or until the Soufflés are swell risen, Golden brown and set.

Serve immediately with a garnish of a fresh salad

Photo Courtesy of: St0rmz

Pastichio

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This traditional Greek dish is full of flavour, and very simple to make. If you want it to be even simpler, you can use White Sauce instead of creating your own sauce.

Pastichio

To Serve 4
200g Pastichio Noodles
1lb Minced Beef or Minced Pork
1 medium Onion
½ Stick of Butter
1/3 Cup of Flour
1 Tube of Tomato Puree
3 cups of Milk
3 Eggs
1 Cup Grated Cheese
1 tbsp Cinnamon
Salt And Pepper

1.       Brown the Meat off in a pan, and finely chop the Onion, adding to the pan and cook off until the fat evaporates.

2.       Add the Tomato Paste along with a cup of water. Add the Salt, Pepper and Cinnamon to the pan, cover and simmer on a low heat for fifteen minutes. Boil the Noodles and set them aside.

3.       In a separate pan, melt the butter and slowly add in the flour until it makes a thick mixture. Add the Milk until it boils – it should take around five minutes, stirring all the time.

4.       Beat the Eggs in a bowl, and slowly add the Butter, Flour and Milk into the Eggs, stirring all the time to prevent any lumps forming. Return to the saucepan, and stir constantly over a medium heat for one or two minutes. Add the Grated Cheese and stir in.

5.       Spread half of the Noodles over the bottom of a casserole dish, and cover with half of the sauce. Cover with the Meat, and then cover with some more of the sauce. Lay the rest of the noodles over the top, and cover with the remainder of the sauce.

6.       Bake at 180C for forty to forty five minutes.

Serve this dish either on its own, or serve with seasonal vegetables.

Photo Courtesy of: pink_fish13

Fruity Meringue Sandwiches

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It usually takes ages for Meringues to cook. For these little bites of heaven, you can forget that – they’ll be cooked in just thirty minutes!

Experiment with different fillings to act as the sandwich fillings – a mix of different berries are great, as are fresh fruits, jams or using a variety of sauces as dips.

To serve 4

2 Large Eggs

115g Caster Sugar

Vanilla Extract

150ml Double Cream

300g Strawberries

1.       Preheat the oven to 140 C or Gas Mark 1, and line two baking trays with non-stick baking paper.

2.       Separate the eggs, and put the whites into a large bowl. Whisk until they form peaks – easiest with an electric whisk. As soon as they start to form peaks, you should stop, you don’t want to over-beat the whites.

3.       Start to add the sugar slowly, whisking all the time, and with the last amount, add a few drops of Vanilla Extract.

4.       Using a small spoon, place small piles of the mixture onto a baking tray, leaving plenty of space between each meringue. You should have enough mixture for around thirty meringues.

5.       Cook in the oven for twenty five minutes before checking if they are able to be lifted off the paper. If any are still sticking, cook for five minutes longer.

6.       Whip the double cream until it is thick, slice the strawberries and lay them out for people to either make into their own sandwiches, or make up already for people to eat off of serving trays

Photo Courtesy of: ZoyaChubby

Baked Egg Surprise

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A special Breakfast treat, serve with freshly steamed Asparagus to create an extra special surprise

To Serve 4
120g Smoked Salmon
8 eggs
Handful freshly chopped Parsley

1. Pre-heat oven at 180 C/ 350 F/ Gas Mark 4
2. Melt some butter, and brush the sides of 4 small ramekins
3. Use the Salmon to cover the bottom and sides of each dish, and crack 2 eggs into each one.
4. Sprinkle with freshly chopped Parsley and Ground black pepper
5. Cook for 20 to 25 minutes, until the yolks are cooked