I saw this idea on Jamie Oliver’s new (new to the Food Network anyway, it’s from 2007) show Jamie at Home. On his egg show, he did a recipe that he didn’t name, but I rather thought should be called Eggy Crumpets. Turns out, so did he. Here’s my take on it.
- 1 small pat of butter
- 2 large eggs (preferably organic – they taste better!)
- seasoning of your choice – I used Trader Joe’s 21 Seasonings Salute.
- 2 crumpets (organic if you can get them)
- good organic tomato sauce (aka ketchup)
- Whisk the two eggs in a shallow flat container with the seasonings.
- Place the crumpets top side down into the egg mixture to soak up. Push down to get maximum soakage, then turn over. Repeat with the other side.
- Put the small pat of butter In a non-stick frying pan, moving it around to coat the whole base of the pan. Heat until it just starts to sizzle.
- Place the crumpets into the pan, flat side down. This is where I also drizzled about half each of the left over egg over the top of each crumpet. Pan fry for about a minute or two, until the bottom is golden brown.
- Carefully with a spatula/egg flip, flip over onto the other side. Pan fry until the bottom again is golden brown.
- Gently flip into a plate, and serve with a good lashing of your condiment of choice. Mine is Heinz’s organic Tomato Sauce (US) or Australia’s Rosella’s Tomato Sauce.
Jeff and I, on our weekly trip to Pathmark, picked up and then discarded a pre-packaged Cheesy and Broccoli Rice. The massive amounts of salt and the sundry unpronounceable ingredients all took away from the basic idea of the recipe. So we created this recipe. American cheese, because it’s not very oily, jasmine rice because that’s what I have on hand, Mrs Dash seasoning because they make their seasonings sans salt. Less than an hour from starting to eating, including cooking time.Ingredients
- 2 oz butter
- 2 tablespoons plain flour
- 4 oz american cheese
- 1 cup 1% organic milk
- 1 tblspn Mrs Dash garlic and herb seasoning
- 1/2 pound frozen broccoli, pulsed until chunky in the food processer
- 1 cup jasmine rice, uncooked.
- Preheat oven to 350F/180C.
- Bring a pot of water to the boil, and cook the jasmine rice for 10-15 minutes – until to the tooth.
- While the rice is cooking, prepare the sauce.
- In a saucepan, melt the butter.
- Add the flour and stir well until combined into a roux. Lightly cook the roux until blonde, not browned.
- Add the milk, bit by bit until sauce is thickened, but not lumpy.
- Add the cheese – reserve a small handful for garnish – and stir through until melted.
- Set aside in the saucepan.
- When the rice is cooked, drain and put back into that saucepan.
- Stir through the food processor chopped broccoli.
- Then stir through the sauce mixture until all combined.
- Pour into an oven proof dish (I use a standard pie dish) and smooth until even. Sprinkle with reserved cheese.
- Bake for 25-30 minutes until hot and bubbling and the broccoli is done.
INGREDIENTS1 cup farfalle pasta (dry)half a dozen very thin slices of pancetta, diced
1 large shallot, thinly sliced
5 button mushrooms, thinly sliced
1/2 cup grape tomatoes, halved
5 semi-dried tomatoes, diced
10 oil cured olives.
As per the pasta instructions, cook the farfalle in boiling water for 10-12 minutes. Drain, reserving some of the cooking water.
In the same saucepan, toss the pancetta and shallots for a minute, stirring continuously. (I didn’t use any oil, as the pancetta has enough for this stage.)
Add the mushrooms, stirring continuously. Cook for about 30 seconds, and then add the grape tomatoes.
Stir, adding a small amount of the reserved pasta water. This prevents sticking, and brings up the sauce consistency. Add the olives and dried tomatoes, stirring through, then add the farfalle.
Stir through to mix, and serve.
I created this soup recipe because I’d been craving a simple. home-made chicken soup. All of the flavour comes from sautéing the fresh ingredients prior to the addition of the stock. Sautéing takes away that “boiled” taste some soups have. Next time I make it, I may also sauté the rice, as per risotto, for an additional toasted flavour. Prep Time 15 minutesCooking Time: 30-45 minutesIngredients
- 2 tablespoons olive oil
- sprinkle of kosher salt
- sprinkle of fresh cracked black pepper
- 1 large yellow onion, finely diced.
- 4 stalks celery, finely diced
- 2 carrots,peeled and finely diced
- 1.5 lbs chicken, medium diced
- 5 cloves garlic, finely minced
- 46 oz (1.3L) chicken stock
- 1 cup jasmine rice
- 1 lb frozen mixed veg (corn, peas, carrots, beans) – I used Pathmark’s organic blend.
- salt and pepper to taste
- Sauté the onions with the kosher salt and freshly cracked black pepper for a couple of minutes on medium heat in olive oil.
- Add celery and sauté for a minute.
- Add carrots and sauté for a minute.
- Add chicken and sauté over high heat, stirring well until all chicken is sealed and starting to brown.
- Add freshly minced garlic and sauté for about 30 seconds – just enough to release the flavour without browning.
- Add stock, and bring to the boil.
- Once at a boil, add rice, stirring well so as not to clump or stick.
- Reduce heat to a simmer for 15 minutes.
- Add frozen mix veg, bring to a rolling boil.
- Reduce heat and simmer for 3-5 minutes.
- Season to taste and eat.
This has become one of those old-stand-by staple recipes for me. 5 ingredients, and less than 10 minutes of prep time, and just the one pre-packaged ingredient? Works for me! I adapated it from a chicken recipe in the comments on someone’s blog. I didn’t have, or fancy that evening, chicken, but I did have organic russet potatoes from my farm share, and I figured they’d make an even swap.
This is even better when the potatoes are slightly overcooked and crispy on top.
Potato Feta Bake
1 purple onion, halved, and sliced into thin half rings
4 medium potatoes, skin on, small dice
1 pint (punnet) cherry or grape tomatoes, halved
1/3 – 1/4 cup Paul Newman’s Original Salad Dressing
4 oz feta cheese, crumbled.
1. Preheat oven to 350F (180C)
2. In a baking dish, lay the sliced onion, creating a base.
3. In a mixing bowl, mix well diced potato, sliced tomato and salad dressing.
4. Layer over the sliced onions.
5. Evenly sprinkle the feta cheese over the potato mix.
6. Bake for 30 minutes. Turn thoroughly. Bake for a further 30 minutes, or until tender to the knife tip.
7. Can be served as a side dish, or as a main dish.
1.5 tablespoons extra virgin olive oil
Four 9 inch flour tortillas
2 cups grated partial-skim mozarella (can also use Monterey jack or Manchego)
1.5 cups sliced trimmed firm ripe green or black figs (original recipe said diced, I used slices instead)
2 tablespoons finely diced or sliced red onion
2 tablespoons finely chopped fresh coriander (cilantro)
1 tablespoon finely chopped jalapeno
1. Preheat the oven to 180C/350F.
2. Brush large baking sheet with the oil.
3. Place tortillas on the baking sheet. Spread 1/4 cup of the cheese on the bottom semi-circle half of each of the four tortillas.
4. Add a layer of fig, distributing evenly.
5. Mix together the onion, coriander and jalapeno. Sprinkly evenly over four tortillas.
6. Top with the remaining cheese.
7. Fold the tortillas over to make half circles, press down lightly.
8. Bake until the tortillas are golden brown on the bottom, about 8 minutes.
9. With a broad spatula, turn the tortillas over.
10. Bake until the tortillas are again golden brown on the bottom, about 3 minutes.
11. Remove baking sheet from the oven, cool slightly.
12. Transfer quesadillas to a cutting board and slice into four wedges.
13. Serve warm.