Baked Eggs Recipe

Hello all. I thought it has been a while since I had shared a recipe with you so here I am with one. Now personally, I cannot stand eggs, loathe them with a passion but my darling husband on the other hand loves them. I dislike eggs so much I cannot bear to wash up dishes that have had egg on them, can't kiss hubby until he has cleaned his teeth after eating them and sometimes I can't even stand being in a room that has had eggs cooking in there so I guess you get the picture about me and eggs.

The other day while I was waiting in the hairdressers I saw this recipe for baked eggs. Now I am unsure which mag to give credit too, I think it was Woman's Day and I don't remember exact quantities off the top of my head but basically this is what you do.

I make 2 at a time but you can make as many as you want. To start grab 2 ramekin dishes and spray a little spray oil in them. In the bottom put some ham. I just used shaved ham torn up and some eshallots chopped finely. Mix the two together. Crack one egg over the top and sprinkle a little bit of grated cheese over the top and put in the oven for 7 mins (I left them about 9 mins when I cooked them) on about 180-200 degrees. I've made them twice and the second time I added a little bit of chopped mushroom in too. So simple for a Sunday brunch and the best thing is the worse I need to do is just crack the egg. These don't leave a eggy smell in the house. I just serve it with a muffin. If you like eggs I'm sure you'll enjoy this.

Grandma's Easter Egg Recipe

I mentioned in an earlier post, how much I loved my Grandma's homemade solid Easter bunny each year. Every Easter, wrapped in alfoil, all the kids got their very own massive solid bunny. It would take ages to eat. Sadly Grandma passed away last year and I really wanted to make her recipe this Easter for my little girl to try. I managed to track the recipe down and made some bunnies and eggs. Beware, these are not the healthiest, but what chocolate is? So here are the ingredients and instructions. I usually double this recipe.

4 ounces copha (that is 1/2 a standard block)
1 cup of icing mixture
1 cup of powdered milk
3 desertspoons of cocoa
1 teaspoon of vanilla

In a medium to large saucepan, melt copha over low heat until melted and warm but not hot. Take off the heat. Stir in sifted icing mixture and powdered milk. Add the cocoa (I sift it in too) and the vanilla. Put mixture into molds and set in the fridge. Too easy.

Chicken Kiev with Bacon and Asparagus

Well it's been awhile since I have posted a recipe so I thought I'd share this one I made last weekend. Isn't it funny how you dislike certain foods as a kid and then you change your thoughts when you are a bit older. I used to dislike asparagus very much (maybe because I had only tried it out of a can...shame on you mum) but now I really like it fresh (still dislike the canned version).

I found this recipe on the internet when googling chicken, bacon and asparagus to see if I could find any inspiration (god bless google). The site is called foodtv. I have just cut and pasted the ingredients and instructions, however I just halved the ingredients to make 2 not 4 kievs. Also it says to cook at 350°F, I'm not sure what that is in celsius but I think I used 180 and I cooked it for about 40 mins not 20. This dish turned out really nice, better than I expected. I made my own bread crumbs and I think that is what made it. So here it is. Sorry, I didn't think to take a picture until I was half way through it and then I was enjoying it too much to get up and find my camera. Next time. I hope you give it a go and enjoy :)

Ingredients:

8 strips bacon
12 tips of asparagus, (top 2 inches only)
4 large skinless boneless breasts of chicken, tendons removed
2 egg
2 cup breadcrumbs, (coarse if possible)
1 cup flour
5 tbsp butter
salt and pepper

Directions:

1. In a frying pan, cook bacon until almost crispy.
2. Steam asparagus tips for three minutes.
3. Using a mallet, or other blunt instrument (the kind you keep beside your bed to ward off mad burglars), flatten chicken breasts by placing them, one at a time, between 2 sheets of wax paper or plastic wrap, and pound to 1/4" thickness.
4. Pre-heat oven to 350°F.
5. In three separate bowls place: (bowl #1) flour, (bowl #2) eggs (beaten) and (bowl #3) bread crumbs. Line the three bowls in a row.
6. Complete the following procedure for each portion.
7. Take one flattened chicken breast, season with salt and pepper. Lay two strips of bacon side by side, on the top side of the chicken breast. Place three asparagus tips crosswise at one end and top with 1 tablespoon butter.
8. Starting at the end with the asparagus, roll up chicken like a carpet around the bacon, butter and asparagus, and tuck in the loose ends underneath.
9. Dip rolled chicken in the flour, then the egg, and then the bread crumbs, covering thoroughly at each step. Place in a shallow pan with the seam on the bottom. Place 1/4 tablespoon butter on top of each piece of chicken. Bake for approximately 20 minutes, or until cooked throughout. Towards the end, baste with pan drippings.

Winter Warmer

I thought I might share my favourite winter recipe. I still can't believe I haven't made it this winter yet. I'll have to do something about that.

Yummy Lamb Shanks

Lamb Shanks (I usually use 4 but you could make this with as many as you like)
Onions (I think I use 1 or 2 chopped in wedges)
3 Cloves of Garlic
Chopped Carrots (about 3 or 4 cut in chunks)
1/2 cup Pearl Barley
1 cup Red Wine
1 cup Beef Stock (or a beef stock cube in 1 cup of water)
1 can Tomatoes
1/4 cup Tomato Paste
1 tablespoon Thyme (fresh if you have it)

Use a big heavy based saucepan. Brown lamb shanks in a little oil and remove. Then fry the onions and garlic cloves until soft in the same saucepan. Return the lamb shanks and then add the carrots, pearl barley, red wine, beef stock, tomatoes and tomato paste. Put the lid on and simmer for 1 1/2 to 1 3/4 hours. About 15 mins before you are ready to serve chop in fresh thyme leaves. Serve with mash potatoes (mandatory) and other vegies if you wish.

I am unsure of the origin of this recipe as a lady from work gave it to me. Is very yummy, enjoy :)

Campoven Roast

Our family has just enjoyed another glorious trip to our beloved Fraser Island home. We had so much fun relaxing, fishing and playing with the kids on the beach. The weather was perfect, the fish were biting and we had another fantastic campoven roast for tea on Sunday night. On our last few trips we have taken over a roast and cooked it in the campoven. They turn out great and are becoming a bit of a tradition for us.

We usually do a boneless pork. We just rub a bit of oil and salt over the skin to help create yummy crackle and throw it in the campoven on top of a trivet (so the bottom doesn't burn). We usually put about 1/3 of the coals on the bottom and 2/3 on top of the campoven and about 2hrs later, hey presto.

While the roast was cooking, our little princess was entertained by her dad with sparklers around the fire and got to try her first (second and third) toasted marshmallow (luckily she had already eaten dinner earlier).