Here’s a sweet recipe for Halloween – wicked witch cupcakes 🙂
Serves: 6 large
- 1 large free range egg
- 60g softened butter
- 60g caster sugar
- 60g self-raising flour
- 1 tsp vanilla essence
- 2 tsp milk
- 70g softened butter
- 140g icing sugar
- 2 tsp milk
- A few drops of green food colouring
- 12 black and white striped straws or 2 black straws and a white chalk marker
- Black paper and a scissors
- Preheat the oven to 180 degrees.
- Cream the butter and sugar with an electric mixer until smooth.
- Add the egg and mix some more.
- Stir in the vanilla essence.
- Fold in the flour and add the milk until the mixture is thick and stiff.
- Spoon the mixture into paper cases in a muffin tin and pop in the oven for 15 minutes until golden.
- For the icing – beat the butter in a bowl until soft.
- Add half the icing sugar and beat until smooth.
Then add the remaining icing sugar with the milk until the mixture is smooth and creamy.
- Check the cakes are cooked by putting a scewer into the middle and making sure it is piping hot. Leave to cool for 15 minutes.
- To make the decorations cut the straws half way down and make stripes with the chalk marker.
- Cut witch shoe shapes out of the black paper and stick them onto the end of the straws.
- Ice the cupcakes using a piping bag or a sandwich bag with the corner cut. Finish by placing the straws into the icing.
Halloweeeeeen! My absolute favourite time of year. I’ve made these devilled eggs for the occasion which can be served with a big plate of meats and all kinds of salads. They can really spice up a dish.
Makes: 8 halves
- 4 large free range eggs
- 1/4 cup mayonnaise
- 1 tsp dijon mustard
- 2 spring onions
- 1/4 lemon
- 1 red pepper
- Hard boil the eggs. Place eggs in a pot of water and bring the boil. Removed from the heat and cover for 12 mins. Drain and steep in cold water for a few mins. Peel the shells.
- Cut the eggs length ways in half and remove the yolks.
- Finely chop the spring onions and add the mayonnaise and mustard with some salt and pepper and a good squeeze of lemon. Add the yolks to the mixture and mash until it becomes smooth.
- Put the mixture into a zip lock sandwich bag and chop the corner off the bag. Pipe the mixture into the white of the eggs.
- Make the devil horns and tail by cutting the red pepper into each different shape.
These guys are great to make for brekkie or to have as a snack and are really quick and easy. You can put whatever fillings you like in them, I’ve made two types – ham, cheddar and broccoli and smoked salmon, spring onion and cream cheese.
Serves: Makes 6 muffins
6 large, free range eggs
3 tsp milk
Ham, cheddar & broccoli
- ¼ cup ham
- ¼ cheddar cheese grated
- ½ cup broccoli
Smoked salmon, spring onion and cream cheese
- ¼ cup smoked salmon
- 1 spring onion
- ¼ cup cream cheese
- Preheat the oven to 170 degrees.
- Finely chop the ham, broccoli, smoked salmon and spring onion.
- Add 3 tsp milk to the eggs with some salt and pepper and beat well stopping before they become frothy.
- Add all the ingredients except the eggs into each section of a muffin tin (ham cheddar and broccoli into half the sections, salmon, spring onion and cream cheese into the other half).
- Pour the egg slowly on top of the ingredients until it reaches the top.
- Pop in the oven for 10-15 mins until the egg has set and risen and they resemble muffins
- Serve with Cracked chilli chutney or a red pepper relish.
My version of tuna nicoise. Another salad with a bit of a difference and so over easy to make 😉
- 1 large free range egg
- Mixed leaf lettuce
- handful sugar snap peas
- 1 radish
- handful cherry tomatoes
- 1 small can John west tuna – or a fresh fillet
- For the dressing – olive oil, balsamic vinegar, dijon mustard, 1 clove garlic, 1 tsp honey.
- Hard boil the egg – Add the egg to a small saucepan of water and boil for 4 and 1/2 minutes. Cover and leave to cool for 12 minutes. Drain and place under cold water.
- Chop the sugar snaps, tomatoes and radish.
- Arrange these and the lettuce on a plate and place tuna on top.
- Peel and slice the egg and place on top.
- Make the dressing – Use 2/3 olive oil to 1/3 balsamic vinegar and add the other ingredients and pour on top.
A perfect omelette is light and thin only needs 2 eggs, using more is a common misconception. Take care not to overcook the omelette, there’s no harm with it being a little runny in the middle, eggs will continue to cook after they’ve left the heat. A 9-10 inch non-stick shallow frying pan/crepe pan is the ideal pan to use.
2 large free range eggs
Half a ready to eat avocado
1 red pepper
1/3 red chilli
½ cup cream cheese
- Roast the red peppers. If you don’t want to spend time doing this they can be purchased. Chop the pepper in half and deseed it. Place it under the grill until blackened and blistered. Place in bowl and wrap bowl in cling film for 5 mins. Take out, peel the skin off the pepper and chop into chunks.
- Smash the avocado with a fork until soft but still slightly chunky.
- Finely chop the chilli and the coriander.
- Crack the eggs into a bowl and add one tsp of milk and some salt and pepper. Whisk with a fork.
- Heat the pan on a medium-high heat, add a good knob of butter and spread around pan. When the butter starts to sizzle slightly, add the eggs.
- Spread the eggs around the pan and leave to sit for 30 secs. As the egg begins to set, pull the edges into the centre of the pan with a flipper and replace with raw egg by tilting the pan.
- When the egg is almost set but still slightly runny on top, add the ingredients onto one half of the omelette. Crumble the feta on top.
- With the flipper, flip the half without the ingredients over the other half. Pat down and fold half of this slightly over the other so it resembles a fan shape. Dress with coriander or chives.
- Serve with salad or wholemeal sourdough. For the salad use lambs lettuce, ruby chard and a drizzle of olive oil and balsamic vinegar.
This frittata is perfect for a light summer lunch or dinner with enough sustenance to keep you full. A 10 inch non-stick frying pan is the ideal pan to use.
10 large free range eggs
3 pieces of unsmoked bacon (streaky if you have it)
2 sweet potatoes, peeled
2 cups kale, washed
1 cup feta cheese
Serving suggestion – Lambs lettuce & ruby chard with a drizzle of olive oil and balsamic vinegar
- Chop the sweet potato into small chunks and par boil it for about 7 minutes.
- Chop the bacon into small pieces and fry until crispy.
- While the bacon and sweet potato are cooking, crack the eggs into a bowl and add 4 tsp of milk and some salt and pepper. Whisk well with a fork, stopping before they become frothy.
- Heat olive oil in pan and add the kale. Fry for a couple of minutes.
- Drain the sweet potatoes and add them to the pan with the bacon.
- Very slowly add the eggs, evenly distributing them around the pan.
- Crumble the feta and spread evenly on top.
- Cook for about 5 minutes on a medium-high heat until you see the egg starting to set around the sides.
- Place pan under the grill for about 5 minutes until the top is set.
- Give it a bit of a shake and slide out of the pan onto a board. Slice and serve hot or cold with salad and a red pepper/tomato relish.
Happy Paddy’s Day! Keeping with our Irish themed egg dishes for Paddy’s week, today we’re doing eggs benedict with a twist – green eggs and ham!
- Handful of basil leaves
- Handful of pine nuts
- Good drizzle olive oil
- 1 clove garlic
- Salt & pepper
- 2 egg yolks
- 1 tsp white wine vinegar
- 25g melted butter
- Squeeze of lemon juice
- Salt & pepper
- A good whisk!
Eggs & ham
- 2 slice parma ham
- 2 fresh free range eggs
- 2 slice McCambridges bread
Make the pesto
- Throw all the ingredients into a food processor and whiz around! Done!
Make the hollandaise
- Boil a small saucepan of water and bring down to a simmer. Find a bowl that fits over the saucepan nicely
- Separate the eggs so you only have the yolks and put them into the bowl over the saucepan.
- Whisk like mad for a minute
- Add the vinegar
- Whisk like mad for about 5 minutes taking it off and on the heat until the colour starts changing to a lighter yellow and the mixture becomes foamy.
- Take off the heat and add a little butter. Put back on and repeat until the butter is mixed in. Keep whisking like mad until you have a thick mixture that is still runny.
- Add a squeeze of lemon juice, salt and pepper.
- Done! keep it beside the heat and stir every once in a while.
Make the eggs and ham
- Fry 2 slices of parma ham until crispy
- Use the same saucepan as you did for the hollandaise, bring the water back up to the boil and simmer again
- Use the whisk to create a whirlpool in the water. Break the eggs into mugs one at a time and add to the water
- Cook for 3 mins until the yolk feels spongey with a tsp (meanwhile make your toast)
- Toast 2 pieces McCambridges bread and put the ham on top. Put the eggs on top of them followed by the hollandaise. Finish with the pesto on top and a few chives if you have them.
Hope you enjoy it, we scoffed it this morning!!
Salads can get boring and repetitive if you’re eating them all the time so I find you need to reinvent them. They’re so easy to make and when done well, are so tasty. There’s nothing like a homemade one with fresh ingredients, especially on a Monday trying to start the week being healthy!
- 2 pieces of bacon
- 1 tbsp maple syrup (or buy the maple cured bacon)
- Baby jem leaves
- 1/4 Halloumi
- 5 cherry tomatoes
- 1/2 avocado
- 1 egg
- Olive oil, balsamic vinegar and lemon to dress
- Soak the bacon in maple syrup and fry until crispy.
- Use the same pan to fry the halloumi so that it soaks up the flavours from the bacon and maple syrup, cook for about two minutes until coated and golden brown.
- Meanwhile, chop the tomatoes and avocado and shred the baby jems. Assemble on a plate with the bacon and halloumi.
- Boil a saucepan of water and reduce the heat. Use a whisk to whirl the water around until spinning fast. Break an egg into a cup or bowl and pop it into the saucepan, letting it cook for about three and a half minutes until the yolk feels firm but soft.
- Place poached egg on top of salad, season and dress with olive oil and balsamic vinegar. Squeeze a wedge of lemon over the salad and enjoy!
We love everything with eggs and pancakes are high on the list! With pancake Tuesday tomorrow, we were looking for a pancake that was different to the standard pancake (flour is too filling and you can’t eat as many as you’d like) and to buckwheat pancakes (the flavour just isn’t the same). So, we tried making the batter with coconut flour which is just delish and really adds flavour. It’s also gluten free, high in protein and fibre which is what we’re all about.
Ingredients – serves 3
- 1/2 cup coconut flour
- 1/3 cup almond milk
- 3 large free range eggs
- 1/8 tsp baking soda
- Pinch of salt
- 1 tbsp honey
- 1/2 tsp vanilla extract
- Honey, blueberries, raspberries and pecan nuts (optional) to taste
Add everything except for the almond milk and tasting ingredients to your food processor and blitz until well combined.
Gradually add in the almond milk and blend until you have a thick but still runny mixture (don’t worry if it’s a bit lumpy).
Heat the pan on a medium heat with a little butter. Add about 2 tbsp of the mixture into the middle of the pan, it should stop expanding when it gets to a small sized pancake.
Cook for about 30-40 seconds and watch for the bubbles to rise, then flip. (it might not look like it’s cooked on the bottom when you’re flipping but it will be). Repeat on the other side and remove from pan. Continue this with the rest of the batter.
Stack one on top of the other and drizzle honey over the top. Top with blueberries, raspberries and pecans and crumble a few pecans for an extra nutty taste.
Happy pancake Tuesday!! 🙂 Now for lent 😦