Tagged:  Eggs

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Seafood Surprise Choux Buns!

In Blog, Starters On April 8, 2013 14 Comments

In Sweden they have something quite curious called a Smörgåstårta, which is essentially a sandwich cake. They are absolutely beautiful, but perhaps a little strange sounding to us… Read More »

Sausage & Potato Hash with Fried Eggs

Sausage & Potato Hash with Fried Eggs

In Main Courses On August 22, 2012 0 Comments

Heat the olive oil in a large, deep frying pan. First fry your sausages until they start to colour. Add you onion and potatoes and fry for 5… Read More »

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Spanish Omelette with Chorizo

In Main Courses On August 1, 2012 2 Comments

Heat oil in an oven proof frying pan and add your sliced potatoes and fry for a 3-4 minutes. Then add your sliced Chorizo and fry, stirring occasionally… Read More »

Chorizo, Sweet Poatato & Egg Pintxos

Chorizo, Sweet Potato & Egg Pintxos

In Starters On August 1, 2012 0 Comments

Coat your sliced sweet potato with a little olive oil. Griddle or BBQ your slices of sweet potato until cooked through, roughly 10 minutes, turning during cooking. Fry… Read More »

Very Clever Eggs – 3 Traditional French Egg Recipes

In Blog On June 6, 2012 4 Comments

Following on from my last post, I decided to continue my study of traditional French recipes from the fabulous book – French Provincial Cooking by Elizabeth David. This… Read More »

Oeufs Pochés À La Crème Et Au Gratin (Poached eggs with cream sauce)

Oeufs Pochés À La Crème Et Au Gratin (Poached eggs with Cream Sauce)

In Starters On June 6, 2012 0 Comments

Melt your butter in a pan and when just foaming remove from the heat and stir in the flour to make a paste. Return to the heat and… Read More »

Omelette Au Boudin De Nancy (omelette with black pudding)

Omelette Au Boudin De Nancy (Omelette with Black Pudding)

In Main Courses On June 6, 2012 1 Comment

Cut your black pudding into thick slices and fry both sides lightly in some butter for 5 minutes. Fry your shallots and parsley for 3 minutes in some… Read More »

Oeufs Mollets À La Crécy

Oeufs Mollets À La Crécy

In Main Courses On June 6, 2012 0 Comments

Heat your oven to 220 C/200F. Peel and grate your carrots. Melt your knob of butter and very gently sweat your carrots with a lid on, being very… Read More »

Salmon with Sauce Vinaigrette a L'Oeuf

Sauce Vinaigrette à L’Oeuf (Vinaigrette & Egg Sauce) served with Salmon

In Main Courses On May 23, 2012 0 Comments

Very finely chop your shallot. Add your chopped parsley and salt and pepper. Stir in the oil and vinegar and snip in a few chives. Boil your eggs… Read More »

Embracing Tradition – 3 Provincial French Sauces

In Blog On May 22, 2012 2 Comments

A good sauce can be the making of a great meal. In my mind, sauces can be difficult to master, shrouded in a mysterious, mythical sauce making secrecy… Read More »