Posts Tagged With: eggs

Cooking The Book – September Edition

September saw a return to normal service on the challenge front, as I successfully cooked two recipes out my book. I’ve actually been a lot better organised on the cooking front in general in the last month. We’re moving back into the season of soups and stodge, and frankly that’s the kind of cooking I’m best at. Big pots of soup, dals, curries and pasta bakes. Pies, both savoury and sweet. Mmmmm bliss.

First up – because I love the breakfast and brunch recipes in this book that aren’t muffins – I made red pepper egg cups. The recipe also involves those giant beefsteak tomatoes but as the only tomatoes I had in the fridge were the cherry variety and I was only feeding me, I stuck to the peppers. I’d forgotten how fun stuffed peppers are. I’ve not made them for years, not since long before I became a vegetarian and I’ve got a hankering to make them now – perhaps with harissa couscous stuffing? The only criticism I have of this recipe is that it ought to specify small eggs. The peppers I had in the fridge were fairly sizeable and I still ended up with egg overflow everywhere. However once I finally got them back in the oven they were great. I sprinkled a little Parmesan on them for the last couple of minutes in the oven and that worked a treat. Though next time I suspect I’ll either add substantially more paprika or a little chilli powder to give it a little kick and I’ll definitely take them out when the yolks are still a little soft. Regardless, definitely one to add to the regular Sunday brunch rotation.

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Secondly I made sweet potato gnocchi. I feel the name of this recipe is misleading as while you do in fact use sweet potatoes rather than the more standard variety of potato, there is rather more pumpkin involved. Handily I love pumpkin. I also love recipes that acknowledge that for 11 months of the year, you can only get pumpkin in a can on this side of the Atlantic. (I love pumpkin in a can – its too expensive to eat regularly but worth every penny in time not spent wrestling with an oversized squash. I hate peeling squashes with a passion.) Squash gnocchi – as I’ve decided to re-name it – is actually pretty straightforward to make. The hardest bit, as far as I’m concerned, is rolling it out into sausages. The first one worked perfectly, the others stuck to everything so next time I think I’ll add quite a bit more flour. Related to this, you’re supposed to chop them into little lumps, chill them and then drop them into the boiling water. As mine resolutely stuck together (and to the grease-proof paper) I ended up flouring my hands and lightly rolling them between my palms – like truffles – to ensure they stayed together. Which had the delightful effect of making them much more aesthetically pleasing and, for me at least, gave them a more traditionally gnocchi texture. Definitely one to make again – though next time, I’ll not be as heavy-handed with the garlic in the tomato sauce!

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Categories: challenges, cooking the book | Tags: , , , , , | Leave a comment

Cooking the Book – April Edition

In which I attempt to do more writing earlier in the month, so I don’t spend the last weekend of the month frantically cooking and frantically writing. One or the other please!

This month’s first experiment was Feta, Spinach and Basil Omelette Muffins. They’re really just mini baked omelettes but they are little bundles of delicious perfection. I’ve made them three times in the last month and I think I like them more each time. The first time I made them, they were mostly just egg and spinach with a little garlic and chive cheese I had left in the fridge and they were pretty good. But the second time I made them I had feta in the fridge and bought a small jar of sun-dried tomatoes specifically for the recipe – I’m not really a fan of them – and they were elevated to something amazing. In my original attempt the nutmeg was a bit much, but with the salty feta and the sundried tomatoes added to the mix, the flavours balanced perfectly.

Omelette muffins!

You’re supposed to mix the sun-dried tomato in with the eggs, herbs and spinach but I have enough trouble portioning the mix out correctly as it is, so I just put a piece in each muffin tin and then pour the mix over the top of it. Ensuring that I don’t have to fish bits of tomato out to ensure equal tomato distribution. The other advantage of putting the sundried tomato in first, is that a little of the oil it was stored in will seep out and stop the muffin sticking to the tin, removing the need to grease it.

I had great plans for what I was going to make as my second April dish. I was debating between Beetroot risotto and pumpkin & sweet potato gnocchi. But then: disaster! The gas man came to fit a new meter, did his checks and…condemned our cooker. So my elaborate cooking plans for last weekend went out the window. We do now have a shiny new oven (that goes above 190ºC!) but I was forced to scale back my ambitions.

I fell back on my old failsafe and made a smoothie. (Breakfast Green Super Smoothie, to be precise.) A proper green smoothie too, as its essentially pear and spinach. (It was supposed to be kale, but I’ll still not ready for that, and I had a bag of spinach in the fridge just sitting there.) And, well I can see why the turmeric is optional I think I’ll give that a miss next time, but otherwise pear and spinach is really nice – I couldn’t taste the ginger at all. I might add some kiwi next time go for epic greenery!

Super green!

It also meant that I started May will a tall glass of overnight chilled smoothie and some cute little egg muffins – well, I had to check they still worked in the new oven didn’t I?

Spinach and feta omelette muffins with the greenest of smoothies!!

Categories: being veggie, challenges, cooking the book | Tags: , , , , , , | Leave a comment

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