Posts Tagged ‘recipe’

What to do with an egg glut

Thursday, September 17th, 2015

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egg glut - pile of eggs on antique wooden egg tray

Last week, we looked after our neighbours’ chickens while they went on holiday. We’ve done it before but, back then, the brood was only about a third of the size it is now.

Some of the neighbours' chickens

Before long, we had an ever-growing pile of eggs mounting up in our kitchen. With each passing day, another 6 eggs or so were being added. What to do with our new-found egg glut?

Boiled eggs in a saucepan

I didn’t want to have either leftover yolks or leftover whites going to waste, so I looked into making dishes that used whole eggs.

These are the two savoury and one sweet recipes I decided on…

  • Pickled eggs – We’ve both lived nearly half a century but neither of us has ever eaten a pickled egg! They never look appetising sitting on a shelf, in jars, in a chip shop, for who knows how long! I didn’t have whole allspice, only ground, so my pickle liquid became a bit cloudy with a little sediment. You’re meant to leave them for a month before you eat them – so we’ll report back then.
  • Soy sauce eggs – Again, neither of us had tried these before. They’re wonderful! I’ve tried them quartered in a salad and will have some more with Singapore noodles tomorrow. Soy sauce eggs or shoyu tamago are traditionally eaten with ramen (Japanese noodle soup), which I love. They’re definitely going to be on the menu again soon.
  • Egg custard – This was a little disappointing to be honest – a bit unexciting. It had nothing over a traditional egg custard tart baked in a pastry case. Transforming it into either a crème caramel or crème brûlée are other good options.

Pickled eggs
Yields 7
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  1. 7 hard-boiled eggs
  2. ½tbs chilli flakes
  3. 1 pint distilled malt vinegar
  4. 1 thumb-sized piece of ginger, rough chopped
  5. ½tbs white peppercorns
  6. ½dsp whole allspice
  7. 1. tie the spices in a piece of muslin and boil gently in the vinegar for 5 minutes
  8. 2. Pour into a bowl and remove the spices. Leave to cool
  9. 3. Shell the eggs and pack into a sterilised, wide-necked jar
  10. 4. Fill with the cold vinegar to cover the eggs completely. Screw or tie down and leave for a month before eating
Adapted from Cordon Bleu Preserving
H is for Home Harbinger

Soy sauce eggs
Yields 6
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  1. 6 eggs
  2. 225ml water
  3. 225ml soy sauce
  4. 2tbs red wine vinegar
  5. large, thumb-sized piece of fresh ginger, roughly chopped and crushed
  6. 3 star anise 'stars'
  7. 1tbs brown sugar
  8. soy sauce eggs ingredients
  9. 1. Boil the eggs, cool by plunging into cold water before peeling. Put into a heat-proof bowl, cover with cling film and set aside
  10. 2. In a small saucepan, add all the other ingredients and bring to the boil, stirring to dissolve the sugar
  11. soy sauce mixture
  12. 3. Remove from the heat and carefully pour over the boiled & peeled eggs
  13. 4. Allow to cool slightly before recovering the bowl in cling film
  14. eggs marinading in soy sauce mixture
  15. 5. Cool to room temperature before transferring to the fridge. Allow to marinate for at least 6 hours
Adapted from Cordon Bleu Preserving
H is for Home Harbinger

Egg custard
Serves 4
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  1. 568ml/1 pint full fat milk
  2. 4 eggs
  3. 50g caster sugar
  4. 2tsp vanilla extract
  5. fresh nutmeg
  6. egg custard ingredients
  7. 1. Preheat the oven to 140ºC/Gas mark 1 and butter a round oven-proof dish
  8. 2. Pour the milk into a saucepan and heat until hot but not actually boiling
  9. 3. In a bowl that's large enough to take the milk as well, whisk the eggs, sugar and vanilla. Then, still whisking, pour in the hot milk
  10. adding hot milk to egg mixture
  11. 4. Sit the buttered dish in a roasting tin to make a bain marie. Strain the custard mixture through a sieve into the buttered dish, then grate some nutmeg generously over the top
  12. uncooked egg custard
  13. 5. Pour freshly boiled water into the tin, to come about halfway up the baking dish, and gingerly (you don't want slopping and spillage) put it into the oven and cook for 1½ hours. You want the custard to set but only just
  14. cooked egg custard
  15. 6. Take the tin out of the oven, and the dish out of the tin, and let the custard cool a little before eating
Adapted from Kitchen: Recipes from the Heart of the Home
H is for Home Harbinger

Cakes & Bakes: Apple & sultana strudel

Thursday, September 10th, 2015

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Bowl of home-made apple & sultana strudel with ice cream | H is for Home

Some say life’s too short to stuff a mushroom, I say life’s too short to make home-made filo pastry. I’m more than happy to whizz up a quick batch of puff, shortcrust or hot water pastry – I think it tastes much better than shop bought. Filo, at least to me, is just that little bit too finicky and time-consuming to make from scratch.

Apple & sultana strudel ingredients

Peeled & cored Bramley apples

That’s why I picked up a pre-made pack of filo for my apple & sultana strudel.

Uncooked apple & sultana strudel filling mixture

Cooked apple & sultana strudel filling mixture

Yes, I know that filo (or phyllo) is Greek and apple strudel (or apfelstrudel) is German, but the former is the closest thing to the type of pastry traditionally used to encase the filling. Apparently you should be able to read a newspaper through it, it’s so thin!

Brushing melted butter between sheets of filo pastry

Spooning apple & sultana strudel filling mixture on to filo pastry

The filling is quick to make, I added sultanas to my apples, but you could try adding walnuts, dates or figs instead. The trickiest part is the assembly. Place the pastry onto a clean tea towel or baking parchment before filling and use it to help with rolling.

Uncooked apple & sultana strudel

Cooked apple & sultana strudel

It’s best served hot, and always with cream… or ice cream… or both!

Apple & sultana strudel
Serves 4
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Cook Time
35 min
Cook Time
35 min
  1. 2 Bramley apples
  2. 50g/1¾oz sultanas
  3. 30g/1oz soft brown sugar
  4. ½tsp ground cinnamon
  5. 80g/3oz butter
  6. 270g (6 sheets) pre-made filo pastry
  7. 1tbs Demerara sugar
  1. Preheat the oven to 200ºC/400ºF/Gas mark 6 and grease a large oven tray
  2. Peel, core and chop the apples into large cubes
  3. Put the apples into a large saucepan with the sultanas, soft brown sugar, ground cinnamon and 50g/2oz of the butter
  4. Cook over a medium heat for 5-8 minutes, stirring to combine well, until the apple just begins to soften
  5. Set aside to cool
  6. In a small microwaveable bowl, melt the remaining butter (about 5-8 seconds)
  7. Fold the pastry sheets over in half, laying them out onto a clean tea towel or baking parchment
  8. Unfold the pastry sheets, one by one, and brush the top of each sheet with the butter using a pastry brush
  9. Using a slotted spoon to drain off the cooking liquid, place the apple & sultana mixture on the pastry forming a line along the long edge
  10. Sprinkle the rest of the pastry evenly with the Demerara sugar
  11. Using the tea towel/baking parchment as an aid, roll the pastry into a log shape, tucking in the ends so the filling doesn't fall out and place it onto the greased oven tray
  12. Brush the top with melted butter and bake for 30-35 minutes
  13. Serve hot
H is for Home Harbinger

Cakes & Bakes: No bake double choc nut tart

Thursday, August 27th, 2015

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Slice of home-made double choc nut tart via @hisforhome

I’ve had quite a lot on this week, so didn’t have a great deal of time to dedicate to a long-drawn-out Cakes & Bakes recipe.

Double choc nut tart ingredients

This no bake double choc nut tart is short on time, but big on taste and impact.

Dark chocolate digestives and butter

It would be perfect to make for a dinner party where there are a few courses to juggle in preparation.

Dark chocolate digestive tart base

The chocolate ganache is really simple to make and is rich and unctuous – a chocoholics dream!

Melting dark chocolate with double cream to make a ganache

The base can be made with chocolate digestive biscuits or, if you’re in the US and can’t get hold of them, Chocolate Creme Oreos are a good substitute.

Chocolate ganache

I topped it with toasted chopped mixed nuts and finished with a few pecan halves but you can use walnuts, hazelnuts or whatever takes your fancy!

Chocolate ganache poured on to digestive base

Serve with a dollop of crème fraîche or clotted cream and a sprig of mint to garnish – just perfection!

Home-made double choc nut tart via @hisforhome

No bake double choc nut tart
Serves 8
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  1. 250g/9oz dark chocolate digestive biscuits
  2. 100g/3½oz butter, cubed &softened
  3. 300g/10½oz dark chocolate, broken up into pieces
  4. 200ml/7fl oz double cream
  5. 1tbs mixed nuts, toasted
  6. 8 pecans
  1. Add the digestive biscuits to a food processor and grind until fine crumbs
  2. Add the softened butter to the biscuit crumbs and pulse until combined
  3. Pour the mixture into a tart dish (I used a cm diameter round one) and press evenly into the base and up the sides using the back of a spoon
  4. Put the base into the fridge for 20 minutes to harden
  5. Put the broken up dark chocolate and double cream into a heatproof bowl. Put the bowl into a saucepan filled with water to a level where it doesn't quite touch the bowl
  6. Heat the saucepan until just boiled then turn down low
  7. Stir the chocolate & cream mixture to combine well and remove any lumps
  8. Remove the base from the fridge, pour over the chocolate sauce and shake slightly to level it out
  9. Return to the fridge for 20 minutes before sprinkling with the chopped nuts and placing the pecans evenly around the edge
  10. Serve as is or garnish with a few strawberries, blueberries and/or mint leaves
H is for Home Harbinger