Tag Archives: egg

Steak…twice in one day??

24 Sunday Jul 2011

Posted by in Beef

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I found Chuck Steaks on sale the other day. I was craving red meat but was too tired to grill them when I got home.

I decided to put it in the crock pot and slow roast it overnight.

I used the following ingredients:

1 Onion
1 Packet of Dry Onion Soup Mix
1.5 Cup of Water

My kitchen smelled amazing when I got up the next morning. I was making eggs on toast and decided to put some of the steak on top.

It was the best Steak and Eggs I’ve ever had.

Later that night when I was preparing dinner, I decided to turn it into Beef Stroganoff.

Here’s is what I used:

1 can of peas
1 bag of Egg Noodles
1 dollop of Sour Cream

I ladled out the steak, onion and peas onto my egg noodles.

I mixed in a dollop of sour cream and instantly had Beef Stroganoff!

Joy

Mushroom Sandwich, Anyone?

30 Monday May 2011

Posted by in Meals in one

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It sounds a bit strange but my husband and I had this in Amsterdam and I have been making it ever since!

What you need:

1 clove of Garlic (minced)
Fresh Parsley (finely chopped)
1 Onion (chopped)
1/2 Tablespoon of Olive Oil
1/2 Tablespoon Butter
1 cup of sliced Crimini Mushrooms (I am sure you can use different kinds, Crimini works best for me)
Salt & Pepper
1 Tablespoon Goat Cheese
1 Egg (Over Easy)
Splash of wine (white or red)
1 piece of bread (Your choice, but I found that the thicker, the better)

Preheat your oven to 400 degrees (I think our maximum is 250C do you guys have a different temperature to us?).

Put a saute pan on medium-low heat. Let the pan get hot before adding your olive oil.
Then, add your onion, garlic, butter, salt & pepper.

After a minute or so, add your mushrooms and let this mixture heat up together until you see the water extract from the mushrooms. This usually happens in 3-5 minutes.

During this 3-5 minutes, spread the goat cheese onto your bread and put the bread in the oven for 3-5 minutes. You are just melting the cheese a little so it shouldn’t take long.

The water from the mushrooms should have evaporated by now and this is when you add your wine and turn your heat on low. Keep the pan uncovered and let the wine slowly cook down to nothing! This should take about 10 minutes.

While you wait for your wine to disappear, remove your bread and start to fry your egg over easy.

Once the wine is gone, put the mushroom mixture over your bread and cheese and top it with fresh parsley.

Now you can put your egg over easy on top and enjoy!

Joy

Fried aubergine

16 Monday May 2011

Posted by in Vegetables

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I’m not a big fan of aubergine but love it cooked this way, it was always one of my favourites when my mum cooked it.

You will need:

1 aubergine
1 egg
Flour
Olive oil
Salt

Beat the egg in a bowl, slice the aubergine (about 1cm thick) and put some flour on a plate. Heat the oil in a pan, make sure the oil covers the whole pan. Once the oil is hot dip a slice of aubergine in the egg (make sure it is all covered), then cover in flour and drop in the oil (repeat process for every slice). Leave the aubergine for a couple of minutes on each side until golden.

Put some kitchen towel on a plate and put the slices of aubergine on it when they are cooked, sprinkle some salt straight away.

This is a very quick and easy way of making aubergine taste super yummy.

Mel

Morel Omelette

05 Tuesday Apr 2011

Posted by in Salads, Simple meals

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Morel mushrooms

Three days in the French countryside and I come back with at least 4 blog’s worth of material!

So I think I’ll start from the very beginning and that would be my father’s excitement at finding about 10 morels (crazy looking mushrooms) under one of his trees. It is the season for this kind of mushroom in France at the moment. Ok, they aren’t truffles but they are still quite a sort after kind. ‘Mushroom pickers’ go off to their secret spots in search of them and in no circumstance do they share their locations. Well that’s how it is in my village.

Mushrooms are a fantastic ingredient to adding flavour to the simplest of things, from sauces to omelettes. My parent’s neighbours have chickens and so we went and bought 12 eggs to make an omelette, to which we added the mushrooms. Now these eggs are nothing like supermarket eggs! The yolk is bright orange and so full of flavour; you really see the difference between a chicken running about the countryside and one that’s cooped up in a cage.

How to make an omelette

When making an omelette I’d say you need about 2/3 eggs per person, butter and anything you fancy adding to it. You also need a very good, non-stick pan. If it’s not non-stick your omelette will end up looking like scrambled eggs.

 So, in a bowl crack your eggs and whisk (do not add any milk). Butter your pan, put on heat and add your ingredients (in this case mushrooms),once they are cooked add your eggs.

 Now, there are two cooking techniques that I know of for the perfect omelette; the French way and the Spanish way. Your omelettes will look quite different depending on which technique you use but they will both give you a perfect omelette.

The French way: Once the side of the omelette on the pan starts to cook fold the omelette in half (so it becomes a half circle) and let it continue to cook for a while. The heat of the folded omelette will cook the inside.

The Spanish way: Once the side of the omelette on the pan is cooked take a plate, put it onto the pan and tip the pan so that the omelette is on the plate. Then slide the omelette from the plate back onto the pan so that the uncooked side is face down.

Serve with a side salad, and there you have it, a healthy and cheap meal.

Caution
Please do not go picking any mushrooms unless you are absolutely sure that they are edible.

Mel

Lemon Meringue tart

27 Sunday Mar 2011

Posted by in Desserts

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Lemon merigue tart

Lemon merigue tart

I’ve been fancying a lemon meringue tart for a couple of weeks now so when I was invited over for a tea party by a friend this afternoon I thought it was the perfect excuse for me to make it. Now I have never made a lemon tart before let alone one with meringue on top but guess what!? It’s really easy to make and it’s so good (plus it looks quite impressive 😉

What you will need:

Shortcrust pastry
5 eggs
200g of sugar
200ml crème fresh
2 lemons

So I went for the lazy option and bought some ready made shortcrust pastry. You need to heat your oven at 180C. In a bowl whisk two eggs, two egg yolks (put the two egg whites in a bowl, this will be for the meringue), 150g of sugar, the zest of two lemons, the juice of two lemons and 200ml of crème fresh.

Put the pastry in a tart tin, poke it a few times with a fork and put it in your heated oven for 10 minutes. Then remove and add in your lemon mix, leave the lemon tart in the oven for 30 minutes.

A few minutes before your tart is cooked take your two egg whites and add two more egg whites, whisk until you can virtually tip the bowl upside down without the eggs falling on your head…then add 50g of sugar and whisk the eggs a bit more. Remove your tart from the oven and cover the surface with the egg whites. Turn the oven down to about 50C and put the tart back in for about 5 – 10 minutes. I would check on the tart after 5 minutes and as soon as parts of the meringue start to golden you know that it’s ready. Remove from the oven and let it cool.

Everyone seemed to enjoy it this afternoon and it definitely satisfied my craving.

Mel