Recipes in Eggs

Stilton & Walnut Quiche

Don’t be shy with the Stilton in this Stilton & Walnut Quiche recipe – you need a decent hit of strong cheese for it to make sense. Cooking times will vary from oven to oven so only take my timings as a guide and just keep an eye on things. For  the pastry 200g plain flour 100g cubed butter 1 egg yolk Salt Approx 1 tablespoon of cold water For the filling 120g Stilton 100g walnuts – broken into small pieces 160g cream cheese 3 good quality eggs 150ml single cream 5 or 6 thyme sprigs – picked Salt & Black Pepper –...

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Ramen

I had been resisting posting a ramen recipe – it seems anywhere you turn in the food blog world at the moment you’ll be faced with a ramen of some sort. But then I thought – sod it – ramen is good.. ramen is very good – I HAD to do ramen. I had to EAT ramen. My ramen is unashamedly taken from the Momofuku  cookbook (if you like ramen, go and buy that book – it does a much better job of explaining ramen than I can) but I’ve tried to simplify things, very slightly, to a point that it...

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Eggs Benedict With Smoked Salmon

This isn’t something you’re going to throw together on a week-day morning but is the perfect Sunday morning breakfast when you have a bit more time. For the Hollandaise you’ll need the following: 2 egg yolks 1 teaspoon white wine vinegar 1 tablespoon water 1 lemon Cayenne pepper Salt & pepper 125g butter. Add the vinegar and the water to a saucepan and heat until the liquid begins to bubble – allow to reduce slightly. This will take any harshness out of the vinegar. You should reduce until you have about half a tablespoon of the reduction left. Now you need...

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Perfect fried eggs? Poach them

I’m always in search of the perfect way to cook eggs. Today it was fried eggs. Now – I know plenty of people like their eggs fried so the edges go dark and crispy. That’s fine. If you like them like that then great – you know what you like and there’s nothing wrong with that. Me – I’m not so mad on the crispy bits. In fact I like my eggs as silky and smooth as I can get them with no crunchy bits whatsoever. This got me thinking – poaching eggs gives you the clean silkiness which I...

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