Eggs are really versatile once you’ve mastered the basics.
A recent survey showed 17% of people struggle to boil an egg, so I thought I’d show you just how to cook the perfect boiled egg.
Perfect New Year’s dessert
December 29th, 2010 3:06PM
With New Year’s Eve just around the corner, I’m probably not the only one looking for festive dessert ideas at the moment. Crème caramel is a classic bound to go down a treat with everyone at the party. What a great way to bring in the New Year. Have a good one!
Crème Caramel
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes baking + chilling
Ingredients
225g (8oz) caster sugar
600ml (1 pint) milk
1 vanilla pod, split and seeds removed
3 large British Lion eggs
3 large British Lion egg yolks
Method
- Preheat the oven to Gas Mark 3 / 170 degrees C / 325 degrees F. Place 175g (6oz) of sugar in a heavy-based pan and place over a low heat. Cook for about 8 minutes, shaking the pan occasionally, until the sugar dissolves and caramelises. Divide between six 175ml (6fl oz) ramekins, turning them to spread the caramel over the base.
- Heat the milk and vanilla pod in the caramel pan until the milk is almost boiling; stir to dissolve the caramel from the sides of the pan. Beat the eggs and egg yolks and remaining sugar together. Add the hot milk. Strain through a sieve back into a clean jug and pour into the ramekins.
- Place the ramekins in a roasting tin and pour in enough boiling water to come halfway up the sides. Cover the tin with foil and bake for 25-30 minutes or until just set but still a bit wobbly in the middle. Cool and then chill for at least 2 hours.
- Gently run a knife around the edge of each crème caramel and invert onto a serving plate. Serve with single cream
To make spun sugar: slowly melt 50g (1 1/2 oz) caster sugar in a heavy-based pan over a low heart until caramel forms. Remove from the heat and cool slightly. Dip two forks in the caramel, hold them over a baking sheet and quickly draw the forks together, back to back, then apart, so that strands of caramel form and fall off. Repeat, warming the pan of caramel as necessary. Gather six loose balls of spun sugar together and place on top of the desserts.
Preparing for Christmas leftovers
December 22nd, 2010 9:32AM
It’s hard not to get excited about Christmas, but all the cooking and entertaining can be exhausting. A way to wind down in those crazy days between Christmas and New Year is to have a couple of quick and leftover-friendly recipes lined up for family and friends. One of my favourites is bubble and squeak – and there’s even a video guide on this site explaining how to make it.
Eggy bubble and squeak
Prep: 15 mins
Cook: 10 mins
Serves 4
Cost per portion: 80p
Ingredients
5 large British Lion eggs
450g/1lb mashed potato
Salt and freshly ground black pepper
60g/4tbsp plain flour
90ml/6tbsp vegetable oil for frying
225g/8oz cooked vegetables such as carrots, leeks etc
Method
- Place four of the eggs in a medium pan, cover with water and bring to the boil. Simmer for 7 mins. Drain the eggs, then rinse in cold water. Tap the shells all over and peel away. Roughly chop the eggs.
- Place the potato and vegetables in a large bowl with the chopped eggs and seasoning. Beat the remaining egg, add to the potatoes and mix well. Divide and shape the mixture into 8 small or 4 large cakes, dusting them lightly with flour as you go.
- Heat the oil in a large non-stick frying pan, add the cakes and cook for 8-10 mins turning over half way through until they are golden brown on both sides. Lift from the pan with a spatula, draining on kitchen paper then serve hot.
