Archive | Eggs RSS feed for this section

Breakfast burrito

8 Feb

breakfast burrito

On Sundays, we generally have a cooked breakfast (though it’s often noon by the time we sit down to eat it).

It’s often a full-on fry-up, heuvos rancheros, eggs benedict, or a homestyle egg McMuffin. But over the last year, these breakfast burritos have shouldered their way into the rotation.

Having experimented with different fillings and methods, I’ve pretty much settled on the version below: spicy hash brown potatoes topped with a fried egg all wrapped snugly in a warmed flour tortilla. Continue reading

Cod with egg and butter sauce

14 Jun

Cod with egg-butter sauce

Iceland’s presence in Euro 2016 is a dream come true. Much as I’d like to see their unlikely success continue, it seemed expedient to fit an Icelandic meal into the schedule early on.

After some research, I settled on roast cod fillets with egg and butter sauce. It was delicious, and couldn’t be simpler to make. Continue reading

Ulster fry

12 Jun

Ulster fry

Along with champ, the Ulster fry is Northern Ireland’s main claim to culinary fame. What sets it apart from the usual British fry-up is the griddle breads – soda bread and potato farl – that are cooked along with everything else in a single pan, absorbing flavour (and fat) from the meat. Continue reading

Tea eggs

8 Feb

Tea eggs

We love to celebrate Chinese New Year in our house with a special Chinese meal. The menu varies from year to year, but we always start things off with edamame, prawn crackers and these tea eggs.

Carefully cracked hard-boiled eggs are simmered in their shells in a mixture of tea, soy sauce and spices, then left to steep until flavourful. When peeled, the cracks in the shell create a beautiful marbled effect.

Gung hay fat choy! Continue reading

Rolex

10 Mar

rolex

Ever since our World Cup cooking experience last summer, I’ve been on the lookout for new African recipes. When I came across this video about the Ugandan rolex, I thought it seemed right up our alley.

A rolex is a thin vegetable omelette rolled up in a chapati, and is a popular street food in Uganda. They proved pretty popular around here too, when I made them for brunch last weekend. Continue reading

Spaghetti carbonara

13 Nov

Spaghetti carbonara

Carbonara is one of those recipes that it’s worth doing properly – good quality ingredients, carefully cooked. It is also very rich. Instead of my usual 110-120g of dry pasta per serving, 100g per person is plenty with carbonara.

I always make spaghetti carbonara with linguine, preferring the way that the slightly thicker, flatter linguine strands become cloaked in sauce.

Continue reading

Huevos rancheros

3 Aug

Heuvos rancheros

While I’d never let ketchup anywhere near my eggs, I do love the combination of eggs and spicy ranchero sauce. I always poach my eggs in those little poaching pods – my ‘open water’ poaching results are pretty variable – while Adam and the girls prefer their eggs fried. Continue reading