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Posts Tagged ‘eggs’

What you need:

Chocolate cake
115g slightly salted butter, softened
115g  Caster Sugar
1 tbsp Golden Syrup
2 medium Eggs
115g self- raising flour
1 tsp baking powder
2 tbsp cocoa powder
Frosting
75g full-fat cream cheese
2 tbsp Golden Syrup
125g  Icing Sugar
Cake pop sticks
Decoration
200g plain chocolate, melted
200g white chocolate, melted
Sprinkles of your choice

What you do:

For the cake pre-heat the oven to 180C/350F /gas 4.

Grease and base line a 20cm round cake tin.
Put all of the ingredients for the cake in to a large bowl and beat until smooth. Transfer to the cake tin and level, then bake for 20-25 minutes until springy to touch and a skewer comes out clean when inserted into the centre of the cake.

Leave to cool in the tin for 15 minutes then turn our and cool completely. Best left for a day before making the cake pops.

Mix the frosting ingredients together until smooth. Crumble the cake into fine crumbs into a bowl, add the frosting and mix together to make a moist textured mixture that sticks together. Cover with cling film and refrigerate until firm about 1 hour. (you can leave this mixture in the fridge for up to 3 days at this stage).

Take rounded tsps of mixture, and roll into a firm balls with your hands. Place on a sheet of greaseproof paper on a flat plate or tray. Makes about 20 balls. Put into the freezer for about half an hour to firm.

Have ready a polystyrene block or a florist block (oasis). Take a pop stick and dip into one of the cooled melted chocolates, about 2cm deep. Insert immediately into a cake ball, about halfway through. Now dip into the chocolate, making sure the cake ball is coated all over then gently tap the cake pop over the bowl to remove excess chocolate. Place in the block and scatter sprinkles before the chocolate sets, which will be quite quick as the cake is cold from the freezer.

Repeat with the rest of the cake balls using both of the melted chocolates. The pops will keep for a week in an airtight container in the refrigerator.

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What you need:

8 slices bread  thick sliced
60 ml melted butter
4 eggs
160 ml milk
Salt and pepper to taste

What you do:

In a bowl, mix together melted butter, eggs, and milk. Beat well.
Soak bread in egg mixture and place on a cookie sheet that has been sprayed with cooking spray.
If there is any dip left, you can drizzle it over the sticks.
Bake for 25 minutes on middle rack of oven. Turn halfway through baking time.
Allow to cool.

Lovely on it’s own or serve with syrup or tomato sauce

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What you need:

5  eggs
4 tbsp golden breadcrumbs
A little (about 1 tbsp) vegetable or olive oil
6  pork sausages ( or 1lb of saugage meat)

What you do:

Preheat the oven to 180C/350F/Gas 4.

Grease a baking tray with oil.

Crack 1 egg into a bowl and beat with a fork. Put the breadcrumbs and oil into another bowl, mix together.

Hard-boil the remaining eggs (boil for 6 minutes). Leave until cool. Peel.

Squeeze 1½ sausages out of their skin and squash the meat as flat as you can. Wrap around 1 egg to cover. Repeat.

Dip into the beaten egg then into the breadcrumbs.

Bake for 20-25 minutes, turning a few times to brown evenly.

When cooked cut them in half & serve.

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What you need:

1/2 cup Shortening
1 1/4 cup Brown sugar
1 cup Pumpkin puree
2 Eggs
2 cup All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1 ts Nutmeg
1 cup Raisins
1/2 cup Chopped nuts

What you do:

Pre heat the oven to  190C /375F / gas mark 5

Combine all the dry ingredients in a bowl.
In a second bowl, cream the shortening and work in the brown sugar and eggs.

Mix well. Stir in the pureed pumpkin. Add the nuts and raisins. Gradually stir in the dry ingredients, mixing well.

Drop spoonfuls of the batter on a sheet of  grease proof paper.

Bake at 375F for 10 to 15 minutes.

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What you need:

1lb / 400g panettone
1 pt / 500ml milk
1/2 pt / 250ml double cream
4 egg yolks
2 whole eggs
4 oz / 100g sugar

What you do :

Preheat the oven to 200C / 400F / gas mark 6
cut panettone into 4 pieces, then cut again into slices around 1cm thick.
Lay them overlapping into a shallow oven proof dish.
Whisk the eggs & sugar together, then slowly add the milk & cream, then pour over the panettone slices.
Bake for around 20 mins or until its ‘puffed up’ & the custard has set.
Serve warm.

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What you need:

3 oz / 75g fresh watercress ( finely chopped)
3 oz / 75g fresh spinach ( finely chopped)
3 tbsp creme fraiche
4 tsp tomato paste
4 eggs
small knob of butter.

What you do:

Preheat the oven to 180C / 350F / gas mark 4

In a bowl , mix together the watercress, spinach , creme fraiche & tomato paste.
Divide the mixture between 4 ramekins (or something similar)
Crack an egg on top of the mixture in each pot ( in the middle) then dot with butter.
Place the dishes in a large oven proof dish then bake in the oven for between 7 – 10 mins or until the white is set & the yolk soft still.
Serve hot.

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What you need:

3 eggs
15 fl oz / 450 ml milk
2 oz / 50 g chopped ham (optional)
1 onion diced
6 oz / 150 g grated cheese
1 pastry case
2 tomatoes ( sliced)

What you do:

preheat the oven to 190C / 375F / gas mark 5
Whisk together the eggs & milk, then add all the other ingredients ( except tomatoes) & mix together thoroughly.
Place the slices of tomatoes on the top.
Place in the oven and bake for around 50 mins until firm to the touch.
Serve hot or cold.

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What you need:

3 eggs
1 x 5 oz/ 125 g tin of condensed soup ( asparagus, celery or mushroom work well )

What you do:

Pour the condensed soup into a saucepan, then add the eggs & whisk vigorously with a fork into the soup.
Stirring continuously over a medium heat until the eggs have absorbed all the soup & have become thick & well flavoured.
Serve with toast.

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What you need:

1 oz /30 g Butter  + extra to grease
6  slices of day-old bread (crusts removed)
2 oz / 60g Raisins
3 Eggs
300ml Full-Fat Milk
200ml Single Cream
3 oz / 60g Caster Sugar
1/2 tsp  Vanilla Extract
4 tbsp Apricot Jam
3 tsp Lemon, juice

What to do :

Preheat the oven to 180°C /350°F/Gas mark 4

Lightly grease an ovenproof dish with a little butter. Spread the remaining butter on the slices of bread. Cut each slice in half diagonally then in half again to form  triangles.

Place the raisins in the bottom of the dish and arrange the slices of bread on the top overlapping each other. Beat together the eggs, milk, cream, sugar, and vanilla extract. Carefully pour the mixture over the bread and leave to soak for at least 30 minutes.

Place the dish in a deep roasting tin and pour boiling water into the tin to a depth of 2.5cm (1in). Bake in the oven for 30–40 minutes, until still slightly moist in the centre, but not runny.

Meanwhile, put the jam in a small pan with the lemon juice and 1 tbsp water. Bring to the boil, then push through a sieve. Carefully brush or spoon the sieved jam over the surface of the hot pudding.

Serve hot.

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What you need:

30 g  butter
200g Mushrooms  (sliced thickly)
3  tomatoes, cut into wedges
4 eggs
75 g mature cheddar, coarsely grated

115 g   parsley leaves

What to do:

Preheat the grill to high.

Melt 20 g of the butter in a non-stick frying pan over medium heat. Add the sliced mushrooms and tomato wedges, and cook  stirring, for around  3-4 minutes until tomato is just softened.

In a large bowl  beat the eggs lightly with 1 tbsp water. Stir in the cheese, parsley,  mushrooms & the tomato mixture.

Melt remaining butter in the frying pan over medium-low heat. Add the egg mixture, stirring briefly, then cook for around 5-6 minutes or until golden underneath and nearly set. Place pan under hot grill for 3-4 minutes or until just set and top is golden. Slide onto a board, cut in half.

Serve hot.

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