Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts

Wednesday, March 14, 2018

Tart filling with 6 eggs ... limited only by your imagination

We are currently living in a bedsit in Tasmania that has a very small kitchenette and so creative thinking using a single sheet of pastry has turned into lots of delicousness. Give these a try or create your own family favourite combinations. Very quick and easy once you have your pastry case prepared.

* Lightly grease a flan dish and line it with a sheet of puff pastry. Blind bake this with a circle of baking paper and some weights (rice lentils or ceramic)
* From here you can fill the pie casing with any filing you like. In this one I've used softened onion and spinach sterms, steamed rainbow spinach, feta cheese, tomatoe slices and pine nuts.
* Pour over 6 lightly beaten eggs with fresh herbs added.

*Bake in a preheated 180° oven until golden brown and firm to the touch ... approximately 20minutes.

Alternative filling ideas ... 

*Caramelised onions, roasted pumpkin slices, baby spinach, feta and sliced tomatoe. 

*Mushroom, cheese and baby spinach. 

*Broccoli, leek and cheese. 

* What ever you choose just pour over 6 lightly beaten eggs with fresh herbs of your choice.

Monday, July 16, 2012

Recipe for Eggs

Recipe for Eggs - "Menemen"
Traditional Turkish Breakfast

Turkish one-pan Eggs & Capsicum - "Menemen"
Delicious, quick and a nourishing way to start the day or end it... although this traditional Turkish recipe is served at breakfast I don't see why it can't be eaten at any time... when we were kids Mum did a version with sausages that was baked with the eggs being added at the last few minutes of cooking. The traditional version is stove top and without meat as follows.



  • Heat a couple of tablespoons of oil in a frying pan and soften a couple of thinly sliced onions a red capsicum and a red chilli.
  • when softened add a tin of crushed tomatoes and a couple of teaspoons of caster sugar and cook until the liquid has reduced... season with salt and pepper.
  • Using a wooden spoon make pockets in the mix and crack eggs into them cover and cook until the eggs are just set.
  • In the meantime beat 6 tablespoons of thick creamy yoghurt together with 2 cloves of crushed garlic.
  • When the eggs are cooked sprinkle the top of the dish with chopped fresh parsley.
  • Serve directly from the pan topped with a dollop of the garlic yoghurt and crunchy toast.


Monday, March 5, 2012

Pumpkin & Rice Tart (with/without Prosciutto outer layer)

Pumpkin & Rice Tart

Pumpkin & Rice Tart with Tomato salad
Pumpkin is in great supply at the moment and so I am utilising it in as many different ways as possible. This recipe has been made with left over cooked rice and butter nut pumpkin...  As a meat variation line the heavy based pan with over lapping slices of prosciutto trimming to fit if necessary, at the beginning before adding the mix and this will become a crunchy outer tart layer....

  • Firstly slice up 6 spring onions, a stork of coriander and a bunch of dill and place these in a large bowl.
  • Add to this 2 cups of cooked rice, 8 eggs, 150gms crumbled feta and salt and pepper. Whisk the mix with a fork to combine and place it into a greased heavy based ovenproof frying pan on your stove top over a moderate heat for 5 mins to start to set the base. 
  • While this is happening grate 1kg of pumpkin and toss with 1 tbs oil in a bowl.
  • Top the egg mixture with the grated pumpkin and another 50gms of crumbled feta.
  • Transfer the pan to a preheated 200 oven for 15 minutes. Then turn the oven over to the grill setting and cook the tart for a further 5 mins until the egg is set and pumpkin and feta are golden.
I have served our tea tonight with a simple tomato salad... Tomato, spring onion, dill, olive oil and lemon juice.