Category Archives: eggs

Fridge Booty

I often arrive home hungry and gaze into the fridge where there’s nothing instant to eat but many pots of left overs. Fortunately the left overs are full of potential and anything that tasted good the night before can be enjoyed with egg so we make odd frittatas/tortillas. Pasta works very well as do left over beans, lentils and vegetables.

Yesterday’s lunch was courgette and spaghetti encased in an egg blanket which makes a surprisingly great tortilla. Interesting texture and plenty of flavour – I threw in an extra handful of basil, and today’s could be lentils and stir-fried kale. The possibilities are endless and easy if you’re happy to live on a diet of eggs and random left overs. Add ins are welcome additions; cheese, herbs, tomatoes etc

Simply fry the ingredients in little olive oil until they are hot then tip them into a bowl of whisked eggs seasoned with salt and pepper. (I usually use 4 or 5 eggs)

Mix well and pour back into the pan.

Cook the egg mix carefully, lower the heat and cover with a lid. When the egg is cooked at the sides and beginning to set in the middle give the pan a shake and with a bit of luck your tortilla will be mobile, if not gently ease it away from the pan with lifter until it moves.

Place a plate on top of the pan and flip the tortilla onto the plate then slide it back into the pan again and cook for 2 minutes more – not too long as it’s better if the egg isn’t cooked dry. If the thought of flipping the pan freaks you out you can finish the tortilla under the grill or in the oven in which case you’ll have a frittata – the main difference between a tortilla and frittata being how you finish cooking the eggs.

Delicious with salad on the side and even portable if you need to run.

 


Eggstraordinary Times

Our chickens have no idea that the covid virus has slowed most of the world down so we have a lot of eggs They are laying like machines, their systems in synch with the daylight hours. The eggs are piling up in baskets on the window sill awaiting a mission in life, Ordinarily we pass these valuable ovoids around our friends but as we have to stay at home we’re having to up our intake.

I’m digging out recipes that use eggs, this is a tasty one.

Indian Style Eggs is a fast and easy dish for brunch or lunch. A kind of a lightly spiced Indian style omelette with salad piled on top. I use garam masala, which is a mix of spices, which have been toasted and ground.

Indian Style Omelette with Salad on Top.

 

2 onions

2tbs ghee or vegetable oil

5 eggs

½ tsp salt

1 tsp garam masala

1 big ripe tomato or a handful of ripe cherry tomatoes

1 green chilli (optional)

a handful of chopped fresh coriander.

 

Peel the onions, cut them in half, then cut into 1cm slices.

Cut the slices into 1 cm pieces.

Heat a frying pan, add the oil or ghee then fry the onions on a medium high heat until they are translucent but still a bit crisp. This will take a few minutes. The onions shouldn’t brown.

Whisk the eggs in bowl together with the salt, then pour over the onions. Give the pan a little shake to mix the eggs and onions together then using a fork, draw the egg mixture that is setting to the middle, repeat this again with the set egg and give the pan a shake to even the ingredients out.

Sprinkle the teaspoon of garam masala over the top then turn the heat to low and cover the omelette with a lid for a couple of minutes, until the top is more or less set. Don’t overcook as the residual heat will make the eggs finish setting.

Dice the tomato/es and season with a little salt. Thinly slice the chilli. Maybe check out how hot it is by testing the end near the stalk. If you find it too hot remove some of the seeds as this is where the heat is. Of course if you don’t like chillies leave the chilli out and maybe substitute chopped spring onion.

Chop the fresh coriander.

Scatter the tomatoes, chilli and coriander over the top of the omelette and eat immediately.


In Anticipation of Peas

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It’s a busy time in the garden, lots to sow, transplant and weed but not a vast selection to eat. There are plenty of green things – salad leaves, herbs, baby spinach, a few bolting leeks but for the rest we are waiting.

This recipe is in anticipation of the peas.

Our peas are about 15cms tall and on the up, beginning to climb their chicken wire fence. There’s a way to go but they’re coming

There is still time to plant peas if you have the space. They enjoy the Irish climate and providing the mice don’t eat the seeds will soon emerge and start climbing up, grasping with tiny tendrils to whatever is close by so it’s best to make a fence to keep them where you want them.

The main reason I plant pod peas is because they are so sweet. We snack on them in the garden so probably only half the harvest hits the kitchen.

The secret with peas is to eat them as soon as you pick them, before the sugars convert to starch. This is why frozen peas are so successful and indeed can be superior to pod peas.as unless they were recently picked they will have become a little starchy.

These little green orbs have a lot going for them as they are a source of plant-based protein, officially a legume not a vegetable. Paired with eggs, a little fresh goats cheese or yoghurt to make a complete protein this makes a nutritious vegetarian option that is easy and fast to make.

I was going to make the recipe in the blender but there was a power cut so instead of buzzing the mix I got stuck in with  a potato masher  and the result was chunky pea in batter delicious so the recipe can be made either way. If you use a blender pulse buzz and stop before the mix is smooth.

We’re using Sunview fresh goats cheese, which comes from Kilmichael near Macroom. Goats cheese has a dodgy reputation but this new season fresh cheese is creamy and delicious, not in the least bit goaty.

If you can’t handle goats cheese use a little feta or leave it out.

We ate these with mint and yoghurt sauce and salad on the side.

 

Pea fritters

 

300g peas

3 eggs

3-4 spring onions

zest of half a lemon

50g crumbled fresh goats cheese

50g cornflour

½ tsp baking powder

½ tsp salt

oil to fry.

 

Bring apot of water to the boil , add the peas then cook for 3-4 minutes. Drain and refresh under the cold tap then put aside .

Crack the eggs into a bowl. Seive the cornflour and baking poiwder then whisk into the eggs together with the slat.

Finely chop the spring annions then stir into the batter with the lemon zest, goats cheese and peas. Mash with apotato masher to crush the peas.

Heat a frying pan, pour in a little oil – enough ti just cover the bottom of the pan. Spoon in 3 or 4 tablespoons of the batter, allowing each fritter to spread but not join up. Turn the heat to medium and fry the fritter for 2-3 inutes then flip over and cook the otherside. Repeat until the mix is used up. I made 10 fritters.

 

Mint Yoghurt Sauce

 

250mls Greek yoghurt

1 tbs finely chopped mint

salt. And cracked black pepper.

 

Mix te yoghurt and finely chopped mint together then season with salt and cracked black pepper.


Torta Pasqualina

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