Eggs Benedict, photo by JMorton
This is aesthetically pleasing to the eye and the tastebuds. As you cut into the egg, the still runny yolk deliciously gush out from the inside. The saltiness of the caviar give this recipe that ‘nuttiness’ goodness! 🙂
- 3 tbsp white wine vinegar
- 4 large free range eggs
- 2 toasting muffins
- 1 batch hot hollandaise sauce
- 4 slices Parma ham
- 1/2 oz caviar
- Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
- Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
- Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise.
- Garnish with caviar and serve at once.
Tasty Spiced Nuts
Spiced Nuts Recipe
Nuts are good for you. They are versatile and lovely to serve at parties. Even lovelier eaten as a snack rather than chocolates and cakes.
Just be aware that you do not have a nut allergy!
Here is an easy recipe for a spicily yummy nuts:
125g whole almonds
125g cashew nuts
125g pecan nuts
125g hazelnuts, pre-toasted and skinned.
1 tbsp sea salt
1/2 tsp cayenne pepper
30g unsalted butter
2 1/2 tsp muscovado sugar (soft brown sugar)
2tsp chopped rosemary
Method of Preparation
Preheat the oven to gas mark 6 or 200 degrees centigrade
Place all the nuts into a baking tray and toast for 5-7 minutes or aromatic.
Remove from the oven and sprinkle with the sea salt and cayenne pepper.
Melt he butter along with the sugar in a large sauce pan. Stir to combine.
Add the nuts and rosemary and stir to coat.
Delicious served hot or at room temperature.
Chilli Cheese Nugget, photo by JMorton
Chilli Cheesy Nuggets
These are gooey with aromatic chilli taste. Perfect for parties. Love these little babies when Peter and I ordered them at Burger King the other night.
We had leftovers, which we kept in the fridge and reheated in the oven at 180C for 5 minutes. They came out so lovely.
Anyway, Burger King’s ones are delicious but they can be easily done at home. Below is the recipe.
- 75g grated mature cheddar
- 1/4 cup finely chopped `Jalapeno peppers or green peppers (remove the seeds and white membranes if not partial to too much heat)
- vegetable oil (for deep-frying)
- 1/4 cup cornflour
- 1 cup bread crumbs
- 1/2 cup plain flour
- 1 tsp chopped parsley
- 1 tsp paprika
- 1⁄2 tsp garlic powder
- 1/4 tsp onion powder
- 2 eggs, beaten with a teaspoon of turmeric or chilli powder
- Use a cheese grater to chop the chunk of cheese finely if you can’t find an already grated cheese in your local supermarket. 🙂
- In a mixing bowl, add together the grated cheese, Jalapeno, cornflour, paprika, garlic powder, onion powder and parsley. Add a bit of milk to make the ingredients adhere together. Mix well until a dough is created.
- Then divide the dough into equal bite-size balls.
- Roll each ball first in the plain flour, then dip into the spiced beaten eggs and then roll into the bread crumbs.
- Deep fry until golden all over.
- Let them rest on paper towels to absorb the excess oil.
Enjoy with fried chicken or burger.
Cross section of Avocado – JMorton
Party season is coming up! Avocado Canapés is delicious finger food or something for the buffet table. It is easy to make and rather exotically healthy.
For the buffet table:
1/2 packet of loaf thick white bread
2 ripe avocados
1 tbsp English mustard
Method of preparation:
You can really use your imagination with the bread by using seasonal cookie cutter such as Christmas tree shape, sledge or any pretty cutter in your cupboard. Cut the bread slices with abandon :0
Cut the avocados and remove the stones. Scoop the flesh using a spoon. Put the flesh into a food mixer together with mustard, juice from the lemon and salt. Blend until smooth.
Spread generously the avocado mixture over the shaped breads and lightly sprinkle with paprika.
English Onion Soup, photo by JMorton
This onion soup recipe is an English version, and pretty similar to the traditional French Onion Soup. The recipe below uses chicken stocks rather than beef stock. It also uses sage for extra flavouring.
English Onion Soup
1 tbsp olive oil
1kg onion, thinly sliced
1 tsp sugar
4 garlic clove, chopped
2 tbsp plain flour
250ml dry white wine
1½ tbsp sages, chopped
1.3l hot chicken stock (6 chicken oxo cubes, dissolved in hot water)
Method of Preparation:
Melt the butter with the oil in a large heavy-based pan.
Add the onions and fry over gentle heat for 10 mins or until soft.
Sprinkle the sugar over and cook for a further 20 minute, stirring frequently, until caramelised.
(Ensure that the onions are juicy rather than burnt!)
Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well.
Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock.
Cover and simmer for 15-20 mins.
Really delicious served with toasted cheese baguette.