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Dutch Puff-ish Thingie

23 Nov

Okay, I dropped the ball on the whole food blog portion of my life, but hopefully I’m back now.  The fourth Bottomless Tummy has just turned three and I was a little disorganised preparing his party food, which left me doing a mad dash at the end.  Hopefully one of the near future posts will cover how we host (nearly) packaged food free parties.  But for now we’re back to my ‘Too Many Eggs!’ theme.

I’ve been slowly getting this just how I like it, while converting it to gluten and dairy free..  Slowly, because I’ve been trying not to feed it to the kids so often that they start refusing to ever eat it again.  EVER!

So far so good with that.

We’ve been eating this for lunch, but I would happily eat it for breakfast or dessert too.

First turn your oven on to 200c/400f.

Next measure 1 cup rice flour (I used white, but I’m sure either would be fine) and 1 cup tapioca starch in to a mixing bowl.  As an aside, I can’t stand when rice flour makes stuff gritty, I don’t even like it when the food is fine but there is a grittiness afterwards.  If you share my rice grit loathing you are safe with recipe.

Break in 8 eggs and whisk until smooth.

Somewhere in there your oven will get hot.  Chuck 75g fat (shortening, or butter if dairy is okay, bacon drippings would be yummy if you can eat pork products) in your oven dish and pop it in the oven.  Pull it out again when it’s melted.

If I want apples in the puff I add them with the butter.  If I’m putting something softer in (eg, banana or mushrooms) I add them after the butter has melted.  I just use enough to make a single layer on the bottom of the dish.  For a sweet dish I stir a heaped Tbs honey in to the butter.

Put the oven dish back in to make sure everything is hot when your egg mix is ready.

Whisk 2 cups coconut milk (or whatever milk you use, I’m sure they’re all fairly equal for this) in to the egg mix.

When everything in the oven is hot, pull the dish out, pour the egg in, and return to the oven.  Bake 15-20 minutes, until puffy.

Fresh out of the oven it's all puffy.

The puffiness will collapse fairly quickly, and it ends up with a baked custard kind of a texture.

Editing to add this to Tasty Tuesday.  Go see lots more great recipes!


Egg Spread

24 Oct

I’m still stuck on egg recipes while our hens are behaving themselves.

Hard boil as many eggs as you want, this time I used six, but only three of the Bottomless Tummies (aged 9, 4 & 2) and myself ate it so there was extra for the fridge.  (Boil water for ten minutes to get yolks hard, then run under cold tap to cool.)

While they’re boiling chop half an onion very finely.  Chives, spring onions/scallions etc are nice too.

Once the eggs are cooled and peeled, mash them with a fork.  Add in the onion and some seasoning.  This time I used a tsp of dijon to give it taste without bite, and salt to taste.

Then to hold it all together add a splash of milk or mayo.  I generally use milk, but if I needed it dairy free I would use mayonnaise.  I know “splash” is really unhelpful!  I didn’t measure, but I would say it was maybe 1/8 cup, is that more helpful?

Check the taste, then slap it on some bread, and enjoy!

Poached Eggs… the real way

22 Oct

Fill whatever pan will hold enough eggs for you with about an inch of water, add a tablespoon of vinegar.

Heat it to a simmer.

Crack your eggs in to the water.  If they’re not fresh the whites will float around a bit, but a fresh egg should stay in a nice little lump.

When the white is all solid it’s done.  Super simple!

10 Ice cream Flavours

11 Oct

The base recipe for Whole Foods Ice cream is here.

1.  Good old vanilla.  Add a splash of essence and stir it through.

2.  Chocolate of course.

3.  You can’t go wrong with maple and walnut.

Do keep reading, the more adventurous ones are coming. 😉

4.  Berry and chocolate. Swirl fruit coulis and chocolate ganache through.  To make ganache melt 100g chocolate in 100ml cream.  Using ganache stops the frozen chocolate from going hard enough to break your teeth.

5.  Peanut Brittle.  I just went looking for the recipe and realised I haven’t posted it yet.  Keep watching, I’ll do it soon.  (Nag me if I don’t.)

6. Caramel Swirl.  Good on its own, or combined with a ganache swirl.  Recipe here.

7. Coffee.  Stir instant coffee in to the cream before whipping it.  I don’t remember now how much I used, but I don’t drink coffee so you probably want to do it to taste rather than copying me!

8.  Licorice. (To meet all our requirements we use Orgran Molasses Licorice).  Before starting chop a bunch of licorice in to little pieces, then soak it in a couple hundred mls of the cream.  After doing the eggs and honey, whip the rest of the cream, then add in the licorice cream (the licorice soaks the cream up so it should be thickened and not need whipping).  Combine them according to the ice cream recipe.

9.  Lemon Curd.  This is divine.  (Recipe for whole food lemon curd is in the works.)

10.  If you happen to be entertaining a Gruffalo there is, of course, Owl Ice cream.

(That’s just lightly chocolate flavoured ice cream, with a darker chocolate ice cream spooned on to it.  If you wanted to be all fancy-like you could probably use a piping bag to make it tidier, but the kids recognised it as is.)

Editing to add this to the Top Ten’s at ohamanda.

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