Egg Curry

This egg curry is quite delicious. Hard-boiled eggs, potatoes and tomatoes are simmered in a curry sauce with spices ; cinnamon stick, star anise, cardamom pods, curry powder, chilli powder and ground black pepper. When the curry has done cooking and while still simmering, it is topped with some tempered spice. To temper the spice, heat some oil, and fry black mustard seeds, curry leaves and sliced shallots until the shallots brown, then pour over the simmering curry.

Delicious with fluffy white rice.

Egg curry
(Step-by-step Cooking Indian, by Dhershini Govin Winodan)
6 cloves garlic, peeled and chopped
1 in knob ginger, peeled and chopped
1/4 cup cooking oil
1 stick cinnamon
5 pods cardamom
1 star anise
3 stalks curry leaves
2 onions, peeled and sliced
3 potatoes, peeled and quartered
4 tomatoes, quartered
2 cups water
10 eggs, hard-boiled and peeled
1/2 cup evaporated milk
2 tsp mustard seeds
4 shallots, peeled and sliced

Curry paste :
2 tbsp meat curry powder (I use 4 tbsps)
1/2 tbsp chilli powder
1/2 tsp ground black pepper
1/4 cup water
salt to taste

1. Blend garlic and ginger into a paste and set aside. Combine curry paste ingredients and set aside.
2. Heat oil in a pan and stir-fry cinnamon, star anise and a stalk of curry leaves.
3. Add onions and stir-fry to a golden brown. Add garlic-ginger paste and simmer until fragrant before adding curry paste. Cook for 3-5 minutes.
4. Add potatoes, half the tomatoes and water and cook until potatoes are almost done. Add hard-boiled eggs and evaporated milk. Simmer for 15 minutes, then add remaining tomatoes.
5. Meanwhile, heat some oil in a wok. Fry mustard seeds, remaining curry leaves and shallots. When shallots brown, pour over simmering curry.
6. Allow curry to stand for 30 minutes before serving.

I'm linking this post with Cookbook Countdown #32 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray
Theme for August 2018 : Cooking With Spice!

Christopher's Oven-Baked Potato and Red Pepper Tortilla

This recipe is from Joanne Chang's cookbook, flour, too, one that has been in my possession for quite sometime, but have never made anything from it before. Time to try some of the recipes and  I've selected this Oven-Baked Tortilla for our lunch.

The potatoes are first boiled until cooked through, then peeled and cut into 1/2 in slices. 

Yellow onions, red bell peppers are cut into pieces, then sauteed with some olive oil together with minced garlic until the vegetables soften, a few minutes. Season with salt and pepper. Transfer  the vegetables to a bowl. In the same skillet, heat some oil, then add the cooked potatoes, sprinkle with paprika, season with salt and pepper, and cook until the potatoes are brown in some places, do not turn the potatoes for three or four minutes. Turn the potatoes and brown the other side. Remove the skillet from the heat.

Whisk together the eggs, milk, Parmesan, scallions and parsley. Season with salt and pepper.

Spread the vegetables over the potatoes, pour the egg mixture and bake for 16 to 20 minutes until puffy and brown. Remove from oven and let cool for 5 to 10 minutes before serving.

A slice or two served with some greens makes a delicious lunch.


Christopher's Oven-Baked Potato and Red Pepper Tortilla
(from flour, too by Joanne Chang)
serves 6 to 8
2 large or 3 medium Yukon gold potatoes
6 large eggs
3/4 cup (180ml) whole milk
1 cup/100gm freshly grated Parmesan cheese
4 scallions, white and green parts, minced
3 tbsp chopped fresh flat-leaf parsley
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
5 tbsp/75ml extra-virgin olive oil
1 medium yellow onion, cut into 1/2in /12mm pieces
1 medium red bell pepper, cut into 1in/2.5cm pieces
3 garlic cloves, smashed and minced
1/2 teaspoon smoked Spanish paprika (pimenton)
Special equipment : ovenproof 12-inch skillet

In a medium saucepan, combine the potatoes with water to cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are cooked through and can be easily pierced with a fork; the timing will depend on the size of the potatoes. Drain and transfer the potatoes to a bowl. Set aside until cool enough to handle, then peel (the skins should come off quite easily) and cut crosswise into slices 1/2 in/12mm thick.

Preheat the oven to 450F/230C, and place a rack in the centre of the oven.

In a medium bowl, whisk together the eggs, milk, Parmesan, scallions, and parsley. Season with 1/4 tsp each of the salt and pepper. Set aside.

In the skillet, heat 1 tbsp of the olive oil over medium-high heat. Add the yellow onion, bell pepper, and garlic and sweat for several minutes, or until the vegetables soften. Season with 1/4 tsp salt and 1/8 tsp pepper. Transfer the vegetables to a bowl and set aside.

In the same skillet, heat 3 tbsp of the oil over high heat. Carefully add the potatoes and reduce the heat to medium. Sprinkle evenly with the paprika, the remaining 1/4 tsp salt, and the remaining 1/4 tsp pepper. Do not turn the potatoes for 3 to 4 minutes. Once the potatoes are nicely browned on the first side, flip them over and drizzle the remaining 1 tbsp oil into the skillet. Let the second side brown for a few more minutes. Don't worry, if not all of the potatoes get browned, the point is to get a nice crust on some of the potatoes. Remove the skillet from the heat.

Spread the vegetables mixture evenly over the potatoes, then carefully pour the egg mixture evenly over the potatoes and vegetables. Bake for 16 to 20 minutes, or until the egg puffs and browns and the middle is just barely set when tested with a knife tip. Remove from the oven and let cool in the skillet for 5 to 10 minutes. Serve warm or at room temperature. The tortilla can be made up to 2 days in advance and stored in an airtight container in the fridge. Bring to room temperature or warm in a 300F/150C oven for 15 minutes before serving.

I'm linking this post with Cookbook Countdown #23 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Herbed-Baked Eggs

I Heart Cooking Clubs (IHCC) is cooking with a new chef, starting this week, Ina Garten, popularly known as Barefoot Contessa. We will be cooking from her recipes for the next six months, and it is going to be a six delicious months.

To welcome Ina Garten into our kitchen, the theme for this week is Hi, Ina ! 

I've made her Herbed-Baked Eggs, for our brunch, and it was egg-cellent! 😋

A small knob of  butter and some cream is poured at the bottom of the gratin dish, and put under the broiler until butter melts. When both the butter and cream are bubbling, remove from oven and carefully pour two or three eggs into the dish. (Ina says to get the eggs ready by breaking them into a bowl first without breaking the yolks, and gently pour into the hot gratin dish). Sprinkle some chopped herbs which are mixed with some grated Parmesan, on top of the eggs, with salt and pepper to taste. For the herbs, I've used  rosemary leaves, Chinese chives, and some fresh coriander. Back under the broiler for 5 to 6 minutes until the egg whites are almost cooked. Serve hot with toasted bread.

I've toasted some homemade Onion Caraway Rye Bread which I made the day before. I sliced the bread, butter on both sides, cut into batons, then toast until brown and crispy.

This is so yummy. Fragrant from the herbs and so good to eat with the toasted Onion Caraway Rye bread. Yum!

Herbed-Baked Eggs
(barefoot contessa.com)
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh thyme leaves
1/2 teaspoon minced fresh rosemary leaves
2 tablespoons minced fresh parsley
2 tablespoons freshly grated Parmesan cheese
12 extra-large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
Kosher salt
freshly ground black pepper
taosted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan cheese and set aside. Carefully crack 3 3ggs into each of 4 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking).

Place four individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly). The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

Hi, Ina!

Come and join us as we cook with Ina. Full details here.

Egg Tartare

It's Potluck week at I Heart Cooking Clubs (IHCC), and I've made Hugh Fearnley-Whittingstall's Egg Tartare for lunch.

Quick and easy lunch snack to make. I've omitted the dill and have replaced the parsley with cilantro. And added a pinch of paprika instead of Tabasco sauce.

I thought that my Egg Tartare was a little runny, maybe because the yolks are quite runny to begin with. But I am not complaining! 😉 We had the Egg Tartare with some store bought bread, makes a nice, quick lunch, and a full tummy! With a mug of hot black coffee.

Egg Tartare
(River Cottage Everyday, Hugh Fearnley-Whittingstall)
6 medium eggs, at room temperature
4 spring onions, or 2 small shallots, finely chopped
3-4 gherkins (about 30gm), finely diced
1 tablespoon capers, rinsed
2 tablespoons finely chopped parsley
1 tablespoon finely chopped dill (optional)
2-3 tablespoons mayonnaise
1 dab of Dijon mustard
2-3 dashes of Tabasco sauce (optional)
sea salt and freshly ground black pepper
slices of wholemeal, sourdough, rye or your favourite bread, to serve

First, boil the eggs. They should be what I call soft-hard-boiled that is, the whites completely set but the yolks just a bit runny in the middle. I achieve this pretty reliably by putting them in a pan of hand-hot water, covering it and bringing it quickly to the boil, then boiling for exactly 4 minutes - 5 if they are extra large. Then I run the eggs under the cold tap and peel them as soon as they are cool enough to handle.
Roughly chop the eggs and mix with the spring onions or shallots, gherkins, capers, parlsey and dill, if using.
In a small bowl, whisk together the mayonnaise, mustard and Tabasco, if using, Gently combine this mixture with the eggs and season with salt and pepper. Serve on wholemeal, sourdough or rye bread, as closed or open sandwiches.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

June IHCC Potluck

and

I'm linking this post with Cookbook Countdown #19 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Scrambled Eggs, Indian Style

This week at I Heart Cooking Clubs (IHCC), it is June Monthly Featured Dish/Ingredient Challenge : Asian Dishes. I wanted to make a curry dish, but did not have much time this week, so I've made this simple Scrambled Eggs, Indian Style, from Madhur Jaffrey

A quick, simple egg dish that is cooked in just minutes. Scrambled eggs are always perfect if you want a quick meal, and this style with chopped tomatoes, onions and fresh cilantro is delicious. Madhur Jaffrey says that the Indians like their scrambled eggs "hard". I don't mind them hard too, as they are great with rice when cooked this way. I've cooked them longer just as Madhur Jaffrey did, and ate these scrambled eggs with leftover rice for lunch, while my son had the eggs with some slices of homemade bread.

Scrambled Eggs, Indian Style
(100 Essential Curries, Madhur Jaffrey)
Serves 2-3
3 tablespoons butter
1/2 medium onion, finely chopped
1 small tomato, chopped
1 tablespoon chopped fresh green coriander
1/2 - 1 hot green chilli, finely sliced
4 medium or large eggs, well beaten
salt and pepper, to taste

Melt the butter in a 25cm (10in) frying pan over medium heat. Add the onion and saute for a minute or until they begin to turn translucent. Add the chopped tomatoes, green coriander and sliced green chilli. Stir and cook for 3-4 minutes or until the tomatoes soften a bit.

Pour in the beaten eggs. Sprinkle on salt and pepper lightly. Stir and move the eggs around with a fork. Indians like their scrambled eggs rather hard (cooked about 3 minutes), but you can stop whenever the desired consistency has been achieved.

I'm link this post with I Heart Cooking Clubs (IHCC), theme for this week

June Monthly Featured Dish/Ingredient Challenge : Asian Dishes

and

I'm linking this post with Cookbook Countdown #18 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Spaghettini With Egg & Toasted Parsley Breadcrumbs

This week at I Heart Cooking Clubs (IHCC), it's March Monthly Featured Ingredient Challenge : Pasta. I've made one of Tessa Kiros's pasta recipe, from the book Tessa Kiros : The Recipe Collection. Spaghettini With Egg & Toasted Parsley Breadcrumbs recipe can also be found in her book Apples For Jam.

This is a simple and quick pasta meal to prepare. I made this for a weekday lunch and it is a very filling meal. For the breadcrumbs, I've used dried breadcrumbs instead of soft white bread. And have used cilantro leaves instead of parsley. Makes a nice lunch, and my son likes it.

Spaghettini With Egg & Toasted Parsley Breadcrumbs
(Tessa Kiros - The Recipe Collection, & from Apples For Jam)
Serves 4
4 eggs, at room temperature
4 tablespoons olive oil, plus extra to serve
300gm (10-1/2 oz) spaghettini
60gm (2-1/4 oz) soft white bread, broken up into coarse crumbs
2 anchovy fillets packed in oil, finely chopped
1 garlic clove, finely chopped
1 heaped tablespoon chopped flat-leaf parsley
finely grated zest of 1/2 a lemon
grated Parmesan cheese, to serve

Bring a large pot of salted water to the boil. Add the eggs and boil for 4 minutes. Fish out the eggs with a slotted spoon, run under cold water and peel off the shells. Put the eggs in a large serving bowl and mash up into small bits with a fork. Add a couple of tablespoons of the olive oil and a little salt. (At the end of 4 minutes, the egg yolks are still runny, so I boil a couple of eggs more a little longer, about 7 minutes).

Add the spaghettini to the boiling water and cook, following the packet instructions. Meanwhile, heat 2 tablespoons of oil in a non-stick frying pan, then add the breadcrumbs, anchovies and garlic and saute over medium heat until the breadcrumbs are golden and crisp. Remove from the heat and stir in the parsley and lemon zest.

Drain the spaghettini, keeping some of the cooking water. Add the pasta to the egg with a few spoonfuls of the cooking water. Toss through very well and serve immediately. Drizzle each serving with some olive oil and scatter parsley breadcrumbs over the top. Pass around the Parmesan, and some black pepper for those who like it.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

March Monthly Featured Ingredient Challenge : Pasta

and

I'm linking this post with Cookbook Countdown #15 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Baked Eggs

This week at I Heart Cooking Clubs (IHCC), it is about Food We Love. We are to select a recipe from Heidi Swanson to showcase our favourite ingredients. I've chosen to make Baked Eggs, which has all of our favourite ingredients ; eggs, cherry tomatoes, onions, garlic and spices. 

Heidi's recipe uses pita bread which is cut into quarters and use to line muffin cups. I have some leftover tortilla wrap so that was what I've used instead. For the filling, Heidi has used spring onions, but she has given the option of using regular onions, so I've used red onions. To cook the filling, heat a little oil, saute chopped onions, chopped garlic, ground cumin, smoked paprika, chilli flakes, and season with some salt. Go easy with the salt, I used one pinch of salt and it was enough (Heidi says to use two big pinches, and I've noticed that Heidi uses a lot of salt in most of her dishes). I cooked the onions about 4 to 5 minutes, and add the cherry tomatoes. Cook for a further 3 to 4 minutes until the tomatoes have softened. 

The tomato filling is delicious. I like the blend of the spices. It would be lovely made into mini tarts, topped with some cheese before baking. For meat lovers, some bacon or ham mixed into the filling would be delicious! This would be great on some toasted baguettes too! 

To make the Baked Eggs, line the muffin pan with torn pita bread, or with tortilla wrap, which I have used, then fill with some of the tomato filling. Crack an egg in the centre. You may find some of the whites could not fit into the cup if the egg used is large. I find it easier to crack an egg in a small bowl, scoop out the yolk with a spoon and place on the filling, then pour the egg whites over until it comes to the level of the muffin cup. The eggs I've used are large, so there are some egg whites leftover. Bake until the whites are set, about 15 minutes. Serve immediately while still hot, sprinkled with some chopped coriander and more chili flakes if desired. 

Baked Eggs
(adapted from : 101cookbooks, Heidi Swanson)
2-3 tablespoons extra virgin olive oil
3 big pinches ground cumin
2 big pinches chili flakes
2 big pinches smoked paprika
2 big pinches fine sea salt
1 cup spring (or regular) onion, chopped
1 clove garlic, chopped
1 cup cherry tomatoes, halved or quartered
2 pieces of pita breads, cut into quarters (I use wholemeal tortilla wrap)
6 large organic eggs
Garnish : finely chopped tomatoes, chili flakes, cilantro (optional)
Special equipment : standard 12 muffin tin

Preheat oven to 350F degrees. Add the olive oil to a large skillet over medium-high heat. Stir in the cumin, chili flakes, paprika, salt, onion and garlic. Cook until onions soften, just a minute or two. Stir in the chopped tomatoes and cook until the tomatoes soften up a bit, another two to three minutes. Set aside.

Take six pieces (quarters) of the pita bread, gently open each of them and tuck them into the muffin tin - every other slot. If the the pita splits, no worries, just criss-cross the bread into a nest or tart shell of sorts so there is coverage across the bottom so the egg and filling won't run out.

Spoon a bit of the tomato filling into each pita cup, dividing it amongst the six cups. Now crack a single egg into each pita cup. You don't want the cups to overflow, hold back a bit of the egg white if you need to. Also, you don't want the egg yolk to jet up toward the sky, try to ensure it is level with the whites or the yolks can dry out while baking.

Carefully place in the oven (racks in the centre) and bake for another 15 minutes, until the whiles have set and become opaque. Serve hot garnished with a sprinkling of chopped tomatoes, chili flakes and/or a bit cilantro.

Makes six egg cups.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

Food We Love

Fresh Herb Omelet

Cook The Book Fridays welcomes the new year with a simple, easy and delicious recipe from My Paris Kitchen by David Lebovitz, Fresh Herb Omelet (Omelette Aux Fines Herbes).

For the fresh herbs, I've used Chinese chives from my garden pot. There's eggs, a little milk, salt and pepper, with the finely chopped herbs beaten together. Some cheese, of which I've used Cheddar is sprinkled over the centre in a line while the egg is setting in the skillet. Fold the omelet in half and slide onto a plate to serve. I like my omelet to be a little brown on the outside, so I have cooked it a little longer till the bottom is lightly crisp brown while the top is just set to my liking.

The best part, is the oozy cheesy part! I shared this omelet with my son, we had it sandwiched between two slices of white breads. Makes a very nice meal for hungry tummy!

To see what other fresh herbs that was used for this omelet, stop by Cook The Book Fridays and visit those links.

Baked Eggs With Kale and Ham

This week at Cook the Book Fridays, the selected recipe is Baked Eggs With Kale and Smoked Salmon. CtBF is currently cooking through David Lebovitz's cookbook, My Paris Kitchen.

I was looking forward to make this, as we love eggs around here, and also to use my homegrown kale, which I have been using in a number of recipes recently. 

David's recipe calls for smoked salmon but I've used one of the variations that David has suggested, slice of harm torn into pieces. According to him, bacon, crumbled cooked sausages or even sauteed mushrooms can be used instead.

I've used small ramekins for individual servings. Bottom layer is the sauteed kale, followed by a layer of the torn ham pieces. Crack an egg over the ham pieces, scatter some grated cheese over, of which I have used mozzarella. Dribble a tablespoon of heavy cream over the cheese, and sprinkle some bread crumbs over. The breadcrumbs is made by toasting in a skillet with butter, garlic, thyme and salt, until toasted.

Bake for 10 to 12 minutes or until the eggs are cooked to your liking. Serve immediately.

I baked these for 16 minutes, as the egg whites are not done yet at 12 minutes. Serve immediately, as up would want to eat this right after baking. You can get everything prepared and ready, then assemble and bake it later about 15 minutes or so,  before you intend to serve it.

A spoonful of deliciousness! 

The melty gooey mozzarella, my kids favourite cheese!  I've made this for lunch, and it was enjoyed by everyone. There's a request for a repeat! I would try with the other variations that David has suggested. 

Do stop by CtBF to view everyone's take on this delicious baked egg dish. If you have the book or thought of getting one, please do, and join us! Full details here.

Asparagus Omelet with Chives & Garlic

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

To link to Cookbook Countdown #10, click here
To link to Cookbook Countdown Specials : BAKE, click here

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My selected cookbook for this month, 

Williams-Sonoma : Cooking From The Farmers' Market

by Jodi Liano and Tasha DeSerio

The star ingredient : Asparagus

Bought some lovely thin asparagus spears from the farmers' market, to make this omelet dish for dinner. Simple and quick dish to cook. The asparagus are first trimmed of tough ends and cut into one inch pieces. The recipe calls for the asparagus to be boiled in salted water for about 3 minutes. But I have however use my simpler method. I placed the asparagus pieces in a microwaveable bowl, sprinkle some water and a pinch of salt. Cover and microwave on high for 1 minute. Drain and proceed with the recipe.  I use Chinese chives from my garden pot.

The omelet is cooked over the stove for a few minutes, then finished the cooking in the oven until the omelet is set. Cut into wedges and serve.

Very nice omelet. We had this as part of a meal with rice, and the family likes it.

Asparagus Omelet with Chives & Garlic
(adapted from "Williams-Sonoma" - Cooking From The Farmers' Market)
makes 4 servings
1/2 lb (250gm) thin asparagus spears, tough ends removed
4 tbsp (60ml) olive oil
2 shallots, finely chopped
8 fresh chives, snipped
2 cloves garlic, minced
5 large eggs
salt and freshly ground pepper

Position a rack in the upper third of the oven and preheat to 325F (180C).

Cut the asparagus into 1-inch (2.5cm) pieces. Bring a saucepan of salted water to a boil, add the asparagus, and parboil for 3 minutes. Drain, rinse with cold running water, drain again, and pat dry.

(I microwaved the asparagus pieces, place in a microwavable bowl, sprinkle some water and a pinch of salt, cover and microwave on high for 1 minute. Drain). 

In a medium frying pan over low heat, warm 2 tbsp of the olive oil. Add the shallots and saute until softened, about 8 minutes. Add the chives, garlic, and asparagus and saute until the asparagus is tender, about 2 minutes. Remove from the heat.

In a bowl, whisk the eggs until blended. Add the asparagus mixture and season with salt and pepper.

In an 8-inch (20-cm) ovenproof nonstick frying pan, warm the remaining 2 tbsp olive oil over medium-high heat. Add the egg mixture and reduce the heat to medium. Cook until the eggs are set around the edges, 5-7 minutes. Transfer to the oven and cook until set, 7-9 minutes. Let cool briefly.

Invert the omelet onto a large plate. Cut into wedges and serve right away.

Grab a  cookbook and join us!

I'm linking this post with Cookbook Countdown #10 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Pepperoni and Egg Breakfast Tart

Cookbook Countdown Specials : Bake is a baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  This is a "spin-off" from our on-going monthly Cookbook Countdown. Cookbook Countdown Specials : Bake is for baking desserts ; pastries, cakes, cookies, pies, tarts, breads. While the monthly Cookbook Countdown is to use from one selected cookbook each month, for CC Specials : Bake, you may use any baking cookbooks of your choice, either from one single cookbook or from numerous books. The link is open from July to end September. You may link your post here. Do join us, everyone is welcome!

To link to Cookbook Countdown Specials : BAKE, click here

To link to Cookbook Countdown #9, click here

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A savoury bake that is perfect for brunch or as a light lunch. It is quick, easy and delicious. If you have a pack of frozen puff pasty in the freezer, thaw it overnight in the refrigerator, and by breakfast or lunch time the next day, you will be able to serve this savoury tart in less than half an hour.

The actual recipe is named Bacon-And-Egg Breakfast Tarts, but I do not have any bacon. However, I do have a pack of pepperoni which I wanted to use up. The pepperoni makes a delicious substitute. Or even slices of ham will be good too.

I've made this tart before with bacon, when I first purchased this book. And we really enjoyed it at that time. Definite worth a repeat! I've used a 4 inch square of puff pastry sheet bought from the supermarket, makes it so much easier, as there's really no need to measure and cut to size. Perfect size for individual serving.

The puff pastry is scored on all sides to make a border, then spread in the centre of the pastry to the cut lines,  with a mixture of cheddar cheese and sour cream. Bacon or pepperoni slices are pan-fried just until barely crisped. Place a few pieces on the cheese mixture and bake the tart in a preheated oven until the pastry is puffed, crispy and golden, takes about 15-18 minutes. Meanwhile fry the eggs to your liking.

When the pastry is ready, place a fried egg on top of each one, sprinkle some black pepper and chopped chives over, and serve immediately. With a cup of warm tea, would be very nice.

I drizzled some hot sauce over my eggs. Yums! Enjoy!

In the author's own words "Make these for a special brunch, especially if you want to impress your friends or in-laws."  

Pepperoni-And-Egg Breakfast Tarts
(adapted from Home Baked Comforts, by Kim Laidlaw)
makes 6 tarts
1 sheet purchased frozen puff pastry, about 10 x 14 inches (25x35cm), thawed
3/4 cup (3oz/90gm) shredded white Cheddar or Gruyere cheese
1/3 cup (2-1/2 oz/75gm) creme fraiche or sour cream
12 thick slices applewood-smoked bacon
1 tbsp olive oil
6 large eggs
Kosher salt and freshly ground pepper
1 tbsp roughly chopped fresh chives

Position a rack in the middle of the oven and preheat to 400F (200C). Line a baking sheet with parchment paper.

On a lightly floured work surface, roll out the pastry into a rectangle about 12x15 inches (30x38cm). Trim the edges (I like to use a pizza wheel and a ruler to cut puff pastry). Cut the rectangle into 6 equal rectangles, each about 5x6 inches (13x15cm). Using a small, sharp knife, cut a line around each rectangle about 1/2 inch (12mm) from the edge. Do not cut all the way through; you just want to create a ridge when the pastry is baked. Using a fork, prick the pastry inside the line all over. Lay the rectangle on the prepared baking sheet. Refrigerate while you prepare the toppings.

In a small bowl, stir together the shredded cheese and creme fraiche. In a large frying pan (it's best to choose a nonstick pan with a lid, so you only have to clean one pan), fry the bacon over medium-low heat until just barely crisped, about 5 minutes. Drain on paper towels. Discard the fat in the pan.

Dollop a spoonful of the cheese mixture in the center of each pastry rectangle and spread it out to the cut line. Roughly chop the bacon and sprinkle it over the cheese mixture. Bake until the pastry is puffed, crisp and golden, about 15 minutes.

While the pastry is baking, fry the eggs. In the large frying pan, warm the olive oil over medium-low heat. Crack the eggs into the pan. Sprinkle with salt and a few grinds of pepper. Cover the pan (this is a handy trick for making beautiful over-easy eggs) and cook until the whites are cooked through and the yolks are still a bit runny.

Place the tarts on warmed plates and top each with a fried egg. Sprinkle with chives and serve.

I'm linking this post with Cookbook Countdown Specials : Bake
 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

Crispy Tortilla with Ham, Chile, Kale and Fried Eggs

This week at I Heart Cooking Clubs (IHCC), the theme is "Sunny Side Up!". Anything that is suitable for breakfast or brunch! I've made Crispy Tortilla with Ham, Chile, Spinach and Fried Eggs for brunch. 

Crispy Tortilla with Ham, Chile, Kale and Fried Eggs, with some Cheddar cheese scattered over the top, broil until the cheese melts, for the two kids.

I've used Wholewheat Tortillas, which are first lightly toasted in a griddle pan until just lightly crisp on both sides. For the ham, I've used Honey Glazed Ham. In the recipe the side veggie used is spinach which is sauteed lightly with some red jalapenos. I have however used Kale and Hot Cherry Bomb Pepper, both from my garden pot. As for the fried eggs, I've used only one for each serving (instead of two). Place the ham on the lightly crisp tortilla, top with an egg and scatter some cheese over, then broil for a minute or two until the cheese melts. Place some of the veggie at the side and serve.

This is mine, without any cheese, but with some sprinkling of black pepper and hot sauce. Yummy!

Hot Cherry Bomb Pepper

Crispy Tortilla With Ham, Chile, Spinach, and Fried Eggs
(adapted from "Relaxed Cooking With Curtis Stone")
Serves 4
Four 10-inch flour tortillas
8 thin slices Black Forest Ham
3 tablespoons butter
1 small red jalapeno, finely chopped (I've used Hot Cherry Bomb Pepper)
8 cups (packed) fresh baby spinach leaves (I've used Kale)
salt
8 large organic free-range eggs
1-1/3 cups (about 5 ounces) shredded white sharp cheddar cheese
Hot sauce (such as Cholula)

Preheat the broiler. Heat a flat griddle pan over medium-high heat. Working with 1 tortilla at a time, cook the tortillas for 2 minutes on each side, or until they are hot and slightly crisp (do not allow the tortillas to become too crisp at this point, since they will continue to crisp under the broiler). Set 2 tortillas on each of 2 large heavy baking sheets. Lay 2 slices of ham, overlapping slightly, on each tortilla.

Melt 1 tablespoon of the butter in a large saute pan over medium-high heat. Add the jalapeno and stir to coat with the butter. Add the spinach and saute for 2 minutes, or just until it wilts. Season to taste with salt, squeeze out any excess moisture, and spoon the spinach atop the ham, dividing it equally. (I've added the spinach/kale on the tortilla after the broil, just before serving).

Melt 1 tablespoon of the butter on the griddle pan over medium-high heat. Crack 4 eggs into the pan, spacing them evenly apart, and cook for 2 minutes, or until the whites are set and beginning to brown around the edges. Using a spatula, carefully set 2 eggs atop the spinach on each of 2 tortillas. Repeat with the remaining 1 tablespoon butter and 4 eggs.

Sprinkle the shredded cheese over the eggs, and broil for 1 to 2 minutes, or until the egg whites are set on top and the cheese has melted. Transfer to plates, and serve with the hot sauce.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week 

Sunny Side Up!

Cookbook Countdown #5 : Ground Pork Omelette

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

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My selected cookbook for this month, 

Wild, Wild, East : Recipes and Stories from Vietnam by Bobby Chinn

Cookbook Countdown #5 : Recipe No. 1 - Ground Pork Omelette

Omelet is one of the favourite dish to serve at dinner time. We love omelet, a great dish to eat with rice along with other dishes. A simple and easy dish to prepare. This omelet has ground pork and cilantro, and it is very delicious. The ground pork is mixed into the egg mixture, make sure to break them up evenly, and then cooked over low heat until golden brown on both side and the ground pork is cooked through. According to the recipe, there's no seasoning in the egg mixture, but after the omelet is done cooking, it is served with fish sauce. I have however, prefer my omelet to be seasoned well. So I have added half the amount of fish sauce into the egg mixture before cooking. Go easy on the fish sauce as it is very salty. Test on the seasoning, by frying about 1 tablespoon of the egg mixture, adding more fish sauce to taste if necessary, before cooking the rest of the egg mixture. I have used much, much more, of the chopped scallions, about 1 very full cup!

A delicious omelet dish. The omelet is very tasty, so I have omitted the extra fish sauce during serving.  

Ground Pork Omelet (Trung Duc Thit)
(adapted from "Wild, Wild East by Bobby Chinn)
Serves 4
9oz (250gm) ground pork
4 scallions, chopped
6 eggs
2 tbsp vegetable oil
dash of ground white pepper (my addition)
bunch of cilantro, to serve
1/2 tsp chopped chile, to serve
2 tbsp fish sauce, to serve

In a large bowl, mix the pork, scallions, and eggs well (with 1 tbsp fish sauce), breaking up the pork into smaller pieces; a fork is quite useful for this task, or chopsticks are traditionally used, whichever tickles your fancy.

Place a saute pan over medium heat and coat it well with oil. Slowly pour in the egg mixture. Move the mixture around by tipping the pan, ensuring that it cooks equally. Turn the heat down to low, cover the pan, and cook for about 5 minutes more. The eggs should be cooked, but check by putting the fork into the mixture; if it is still soft and undercooked, remove the cover and cook for another 2 minutes.

Using a spatula, free the eggs from the bottom and sides of the pan. It is key to make sure that nothing is sticking, so that it will be easy for you to flip it over onto the other side. If the eggs stick, just pour a little more oil into the pan to help it cook a little more, making it easier for you. If you do not have enough confidence to flip it over, simply place a plate above the pan and turn both pan and the plate over together, and then slide the eggs on the plate back into the pan, to cook the top side of the omelet. Continue to cook until both sides are golden brown and the sides are firm.

To plate, simply slide it out of the pan, and cut across in 5 slices and then again at right angles to the first cuts. Serve scattered with the cilantro and chile, and sprinkled with the fish sauce.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Cookbook Countdown has a new website :

We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!

Mini Frittata with Leeks and Broccoli

"Goodbye Ellie", we are saying goodbye to Ellie Krieger, whose recipes we have cooked from, for the last six months. But like all the featured chefs at I Heart Cooking Clubs (IHCC), we will be seeing Ellie again in our potluck months. So to wish Ellie goodbye for now, and to thank you for all the delicious healthy recipes that she has shared, I've made one of her recipe from her latest cookbook "You Have It Made", which I have not yet own, (it's on my wishlist!), for our weekday lunch.

Originally, the recipe is called Mini Frittata with Leeks and Asparagus, but I have replaced the asparagus with broccoli instead. 

These are baked in muffin pans, be sure to grease your pans really well.  Leek, mushroom and broccoli are sauteed in a little oil until softened, about 5 minutes, then keep aside to cool slightly. Meanwhile mix the eggs and milk in a large bowl, then mix in the vegetables, cheese, salt and pepper to taste. (I fry about 1 tablespoon of the mixture to check on the seasoning, adding more salt or pepper if necessary). Divide evenly among the muffin pans, ( I got only 11). Bake in a preheated oven for 20 minutes at 375F.

These are delicious! Egg, cheese and veggies, what's not to like about these mini frittata! The great thing is, the leftovers can be kept covered in the refrigerator for 3 days. Simply reheat before serving.

We had the mini frittata for lunch with some green frisee and sliced tomatoes. Yum! And I had the leftovers again for breakfast the next day with a slice of toasted bread. Nice!

Mini Frittata with Leeks and Asparagus
(adapted from here, You Have It Made, Ellie Krieger)
Serves 6
1 tbsp olive oil
2 cups chopped leeks, white and light green parts only
1 bunch asparagus (1 lb), sliced on the bias into 1/2" pieces (2 cups) (I replaced with broccoli)
6 medium white button mushrooms, sliced (4oz)
7 large eggs
1/4 cup 1% milk
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/8 tsp freshly ground black pepper

1. Preheat the oven to 375F. Spray a muffin pan with cooking spray.
2. Heat the oil in a medium skillet over medium heat. Add the leek, asparagus, and mushrooms and cook, stirring occasionally, until the vegetables have softened, about 6 minutes. Allow to cool slightly.
3. Whisk the eggs and milk together in a medium bowl. Stir in the cooked vegetables, cheese, salt, and pepper.
4. Distribute the mixture evenly into the muffin pan. Bake until set in the center, 18 to 20 minutes. Serve warm or at room temperature.

To Refrigerate and Reheat :

Allow to cool in the refrigerator, uncovered, for 30 minutes. Then transfer the frittatas to an airtight container and refrigerate for up to 3 days. Frittatas may be served at room temperature or reheated. To reheat, place on a foil-lined baking tray and warm in a 350F oven, uncovered, for 5 to 8 minutes, or place in a microwave-safe plate, cover with a splatter guard, and microwave for 30 seconds for a single portion.

Freezing is not recommended.

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Here's some of our favourite recipes from Ellie that I've made over the last six months.

Honey-Crisp Oven Fried Chicken

Honey Whole-Wheat Cinnamon Raisin Bread

Hearty Pork Stew

Oranges in Rosemary-Honey and Toasted Hazelnuts

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

Goodbye Ellie

We will be cooking from the recipes of our new selected featured chef for the next six months, Curtis Stone. If you would like to join us, please stop by I Heart Cooking Clubs (IHCC) for more details.

Cookbook Countdown #3 : Omelette With Sweet And Sour Tomato Sauce

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

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Cookbook Countdown #3 : Recipe No. 4 - Omelette with Sweet and Sour Tomato Sauce

from my selected cookbook for this month, My China by Kylie Kwong

This is just the type of "everyday dish" that is easy and simple to cook for any week day dinner as part of a meal with rice and other dishes. Eggs are made into omelettes and the sauce is cooked separately, then pour over the omelettes before serving. The omelette are cooked by folding the beaten eggs in the pan a number of times, resulting in a thicker than normal omelettes, so I have divided the beaten eggs into two and have made two omelettes.

A nice dish to eat with fully white rice. The only thing is, there's really not enough of  sauce, which you could tell from the list on the recipe. I have added a few tablespoons of water and more of the wine, vinegar and soy sauce, to taste. 

Omelette with Sweet and Sour Tomato Sauce
(My China by Kylie Kwong, or here)
Serves 4-6 as part of a shared meal
1/4 cup vegetable oil
6 free-range eggs, lightly beaten

Sauce :
2 tablespoons peanut oil
3 garlic cloves, roughly chopped
6 fine slices ginger, cut into thin strips
1 teaspoon brown sugar
6 red cherry tomatoes, cut in half
6 yellow cherry tomatoes, cut in half
3 spring onions (scallions), trimmed and finely sliced
2 tablespoons Shao Hsing wine
1 teaspoon shoyu
1 tablespoon brown rice vinegar
1/2 teaspoon sesame oil

First, make the sauce. Heat peanut oil in a hot wok until surface seems to shimmer slightly. Add garlic and ginger and stir-fry for 2 minutes. Add sugar and allow to caramelize for 30 seconds. Add tomatoes and spring onions and stir-fry for 1 minute. Add Shao Hsing wine, shoyu and vinegar and stir-fry for 30 seconds. Stir through sesame oil and set sauce aside.

For the omelette, heat vegetable oil in a hot wok until the surface seems to shimmer slightly. Pour lightly beaten eggs into wok and leave to cook on base of wok for 30 seconds, without stirring. Using a spatula, fold omelette over onto itself and leave to cook for another 30 seconds. Fold over again and leave for 20 seconds or until almost set. Repeat once more before lifting omelette from wok onto a serving platter.

Meanwhile, gently reheat sauce, then spoon over omelette and serve immediately.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

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