SCOTCH EGGS
1 tbsp vinegar
12 eggs
100 g (3.5 oz) stale bread
100 g (3.5 oz) blanched almonds
1 cup chopped parsley
250 g (8.8 oz) sausages
2 eggs
3 tbsp plain flour
Breadcrumbs
Sunflower oil for frying
5 tbsp homemade mayonnaise
1 tsp smoked paprika
Fill a large pan with water and a good-sized bowl with iced
water. Bring the water in the pan to a
rolling boil add the vinegar and slowly lower the eggs with a spoon and let
them cook for 3 minutes. Then take the
saucepan off the heat and allow the eggs to sit in the water for 6 minutes. Then
scoop the eggs out with a slotted spoon and plunge into to iced water and let
them cool for 10 minutes.
Place the stale bread, almonds, and parsley in a food
processor and blitz until evenly chopped into fine pieces, then season and
transfer to a shallow dish. Remove the
outer casing from the sausages and discard it.
Roughly chop the sausages and
place them in a food processor with 1 egg and blitz until smooth.
Divide the mixture into 12 portions and shape patties. Set up
three bowls, one with flour, the second with the remaining beaten egg, and the third
with bread crumbs.
Carefully peel the eggs taking care not to expose the yolks, which should be hard-boiled. Place some of the stale bread mixture, 1 tbsp sausage mix on a piece of cling film, and flatten it as flat as you can. Then put the egg on top. Use the cling film to enclose it completely. Twist the cling film to form a ball. Unwrap the Scotch eggs, dip them first in flour, then in beaten egg, and finally, in bread crumbs. Heat the vegetable oil and fry 3-4 at a time for 5 minutes or until brown and crisp on the outside. When cool enough to handle cut the Scotch eggs in half and place on a dish. Serve with mayonnaise/smoked paprika dip and enjoy.
SPANAKOPITTA SPRING ROLLS
500 g (2 lb) spinach,
washed and chopped
2 tbsp olive oil
6 spring onions, trimmed and finely chopped
62.5 g ( ½ cup) crumbled feta
1 egg and1 beaten to glaze
½ cup chopped dill
A generous grating of nutmeg
Zest of 1 lemon
Spring roll wrappers
Whipped egg
2 tbsp sesame seeds
Yogurt dip:
200 g (1 tub) Greek yogurt
¼ clove of garlic, minced
Lemon juice and salt and pepper to taste.
Heat oven to 180 C (350 F) Blanch the spinach and when cool enough
to,handle, squeeze out as much liquid as possible.
Sauté the spring onions in olive oil for a few minutes,
until softened and season to taste. Add the spinach, feta, eggs, dill, nutmeg, and lemon zest and mix very well together.
Lay a spring roll wrapper on a board. one of the corners facing
you. Put 4 tbsp of filling on the
wrapper in a short thick line parallel to you. Fold the bottom corners, then the
sides, and roll up to enclose the filling.
Place then on a baking tin, lined with oiled baking parchment, and brush
with whipped egg and sprinkle with sesame seeds. Bake in an oven preheated to 180
C (350 F), for 20-25 minutes until crisp and golden.
Meanwhile, whip the yogurt with garlic, lemon juice, and
salt and pepper to taste. Serve with the hot spring rolls to dip.
PUMPKIN PANCAKES
1 cup plain flour
1 cup wholemeal flour
1 tbsp baking powder
½ tsp baking soda
¼ tsp ground cinnamon
¼ tsp grated nutmeg
½ tsp salt
1 cup milk
½ cup pumpkin puree
3 tbsp brown sugar
2 large eggs
2 tbsp vegetable oil
Whipped cream with icing sugar
Chocolate chip
In a large bowl, whisk plain flour, wholemeal flour, baking
powder, baking soda, spices, and salt.
In a small bowl, whisk milk, pumpkin puree, brown sugar,
eggs, and vegetable oil
Heat a lightly oiled frying pan and scoop spoonfuls of
batter on the pan. And cook for 2-3
minutes and flip over and cook until golden brown. Finish all the batter in a similar way. Serve with dollops of whipped cream and
sprinkled with chocolate chips.
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