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Posts Tagged ‘eggs’

It has been my “go to” breakfast/ brunch order for ages now but have never made it before. Now I can add Hollandaise sauce to my repertoire and it really isn’t as scary as you may think. Follow these instructions and you’ll be fine.

Ingredients (for the Hollandaise sauce)

serves 4

  • 2 egg yolks
  • 110 g butter
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • salt and pepper

for the rest

  • bacon
  • english muffins, crumpets or toast
  • 4 free range, very fresh eggs

Method

Make your Hollandaise sauce. In a blender, blend the egg yolks, a pinch of salt and a little pepper for a minute on the highest setting. At this point, put your bacon under the grill and get that cooking. Boil the vinegar and lemon juice in a pan until bubbling and add to the mixture while blending, then stop. Melt your butter in a pan until it starts to foam.

Then with the blender on its highest setting slowly add the butter. This should take a few minutes. When this is done pulse the mixture once more for a few seconds and you’re done. Now poach your fresh eggs and assemble the ingredients to form something that resembles the picture.

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I bought 3 sweet potatoes at the market the other day and was wondering what to do with them. Tortilla wasn’t at the top of the list to be perfectly honest. Curries, soups and flavoured mash was what I had in mind, however we had 6 eggs that needed to be eaten, so tortilla it was. I was thinking about how to go about this as obviously the qualities of sweet potato differ from a normal spud. Firstly, I made sure that the olive oil was really hot as I didn’t want the potatoes to soak the oil and become really soggy. I found that it also needed a touch more seasoning. I quite liked it, but Nancy thought it was delicious, so I would say it is definitely worth a go.

Ingredients

  • 4 free range eggs, beaten
  • 2 medium sized sweet potatoes, chopped
  • 1 onion, sliced
  • olive oil
  • salt

Method

I like to saute the onions in a tbsp of olive oil in a small pan on a low heat for a long time. This gives the tortilla that sweet caramelised  flavour When they are cooked, set aside.

Meanwhile, in a larger pan, heat a lot of olive oil to a high temperature. Carefully place you potatoes in the oil and cook for about 8 minutes. They should crisp up a little if the oil is hot enough. Remove the potatoes from the oil and set aside to cool. Then place the cool onions and potatoes in the whisked eggs and add almost a flat teaspoon of salt. Heat a tbsp of olive oil in a small frying pan, on medium heat. 

Pour the mixture into the pan and leave for 3 minutes or so. Then, place a plate over the pan and press to form a seal. Flip the tortilla and the slide back into the pan. Shape the tortilla with a spatula. cook for a further 3 minutes and flip again, (this will help to shape the tortilla. Serve with some good bread. This particular loaf was from a Galician bakery near plaza mayor in Madrid.

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Crema Catalana

This was dessert at the Catalan feast… Very similar to Creme Brulee, it contains all the usual goodness of a dessert. Eggs, milk and a load of sugar. The use of a kind of branding iron to encrust the sugar is traditional but new to me. It’s as common place in a Catalan kitchen as having an electric kettle in England or a refrigerator specifically used for Mountain Dew in the United States, sorry. Again, thanks to Sergio for all of the effort and showing me how to caramelise the sugar Catalan style.

Ingredients

  • 2 cups whole milk
  • 1 cup cream
  • a few drops of vanilla extract
  • 1 cinnamon stick – optional
  • 8 egg yolks
  • 1  cup  sugar
  • 3 tbsp corn starch

Method

Bring the milk, cream, vanilla and cinnamon to the boil over low heat. Next, take the mixture off the heat and let it cool down, then strain the milk and cream mixture to get rid of any lumps (removing the cinnamon stick in the process.)Mix the egg yolks and ½ cup of the sugar until you start to get  thick creamy texture. Now it’s time to dissolve the cornstarch in 4 tbsp of the warm milk mixture that you just made,  stir it back into the remaining mixture, this will thicken it even further and act as a stabiliser. Mix the milk in with the eggs and sugar and put it all in a pyrex bowl (or similar)  over a pan of simmering water. Stir continuously until the cream thickens even further, making sure that it doesn’t boil. When this has thickened up nice, let the cream cool  for a minute and and pour it into the bowls or ramekins. Put these in the fridge until they’re cold, or for as long as you want, (even overnight) when you are ready to serve, sprinkle a generous amount of the remaining sugar over each bowl or ramekin.

Heat the iron over the stove, and press it against the sugar until it is starts to burn and caramelise. It’ll form a lovely crust. Careful not to leave it on the sugar for too long otherwise it’ll go black (another way is to use a blow torch.) Serve immediately and enjoy.

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Yemas

Yemas, a sweet made from egg yolks and sugar,  are from Avila, a town to the north west of Madrid on the way to Salamanca. We brought a box of their delicacy back home to sample and unfortunately the verdict is a big thumbs down. The bad texture and an unpleasant taste combine to create something ummmm,  well, not good. That is however only our opinion as the people of Avila are clearly proud of “Yemas” and they seemed to have no problem in selling them, maybe to ignorant tourists but anyway, people were buying them. On the plus side, they come in a nice box!

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Torrijas

“Semana Santa” or “Holy week” has just passed. Here in Spain, attendance at Catholic churches is falling dramatically, with Spain’s youth apparently becoming more and more disillusioned with Catholicism. Well, that’s the theory, but you wouldn’t believe this was the case during Semana Santa. Spain doesn’t hold back; they take this very seriously… I’m talking processions that last up to 12 hours, pointy hats, thousands upon thousands of marchers, brass bands, drums, not to mention the countless effigies of Christ and the Virgin Mary and the tens of thousands of people that line the streets to watch…

Food wise, the star has to be Torrijas. Served almost exclusively in the Easter period, it is a kind of French toast/Eggy bread, with copious amounts of sugar. It can vary on the quality, like any dish I guess, but the picture above was of  a really good one that we ate on a terraza in Caceres in Extremedura, the poorest region of mainland Spain. This really was the authentic Torrijas experience, as if I had tilted the camera up, I would have been photographing the pointy hatted marchers (nazarenos) bearing the weight of Christ on their shoulders. Recipe to follow shortly… promise.

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Cooked a very simple, yet delicious Tuna Nicoise, salad for lunch. Found some great new potatoes to go with this and made a dressing with Dijon mustard.

Ingredients

serves 2

for the salad

  • 1 can of tuna
  • 4 small new potatoes
  • salad leaves
  • 1 tomato sliced into eighths
  • 2 eggs
  • 1/2 red onion finely sliced

for the dressing

  • olive oil
  • white wine vinegar
  • dijon mustard
  • pinch of salt and freshly ground black pepper

Method

for the eggs

Place the eggs in cold water in pan. Bring to the boil and once boiling cook for a further 5 minutes for sof boiled and 7 for hard boiled. When the time is up, plunge the eggs into cold water to stop the cooking process.

for the dressing

2 parts oil to 1 part vinegar. Then add Dijon mustard to taste and a little salt and pepper. Then lightly dress your salad and assemble your ingredients.


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Decided to make egg sandwiches and thought that we may as well  make the mayonnaise to go with it and was really worth the effort, which in all honesty wasn’t that much. Clearly a lot more difficult than opening up a jar, but anyway… We put some fresh flat leaf parsley with the eggs and mayo which I think adds a really good flavour. Fresh eggs is key to the success.

Ingredients

  • 4 free range fresh eggs
  • a bunch of flat leaf parsley, chopped
  • mayonnaise (preferably home made see post)
  • salt and freshly ground black pepper
  • good bread

Method

Place 4 eggs (that are at room temperature) in cold water and bring to the boil. Once boiling, reduce the heat and simmer the eggs for a further 5 minutes, this will give you a perfectly set white and a little bit of softness in the yolk. When the five minutes is up, plunge them into cold water and leave to cool.

Then remove the shells. Slice them up in a bowl adding 2 heaped tablespoons of mayonnaise, a pinch of salt and some pepper as well as some chopped parsley.

Mix thoroughly and place between some fresh bread. Now eat far too quickly and get indigestion like I did, or alternatively, just enjoy.

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