Tag: eggs

Eggs With Spinach and Fashion Tips From Dinah Shore

Eggs and Spinach are a classic combo. Think Eggs Florentine, Spinach Quiche or Spinach Soufflé.  Well today we are using eggs and spinach to create a twist on the dish The A -Z of Cooking calls Eggs With Spinach.  Uh huh.  What it lacks in imagination, it makes up for in precision.  But it’s also from a chapter called Watching Your Weight and, to be honest, the original recipe was a little meh….So, whilst staying in the spirit of Eggs with Spinach here’s my version.  What it lacks in weight watching, it makes up for in flavour. 

Given that choice, always make flavour the winner.  Just go for a run the next day!

Eggs withspinach6My eggs and spinach recipe contains spinach lightly sauteed in garlic, mixed with a little cream, sprinkled with nutmeg, topped with cheese and baked with an egg until the white is set and the yolk is runny perfection!

Eggs with Spinach1Did anyone say brunch?  These eggs with spinach scale up really well for a group at brunch or make a great quick and easy supper for one!

Eggs with Spinach2

I used fresh baby spinach in my Eggs with Spinach, however you could use frozen.  Below is a great vintage ad for frozen spinach.  Note the awesome striped t-shirt being worn by Dinah Shore and the perfectly coordinated polka dot apron.  She’s rocking my favourite patterns and showing that the rule of “blue and green should never be seen” is as dumb AF.   Go Dinah. Vintage Spinach2OMG, I only just noticed her gorgeous green shoes with the bows.  I want that entire outfit!  I wonder if  back in the day women everywhere were also exclaiming “Glory be….fuck the spinach, get me that t-shirt and those shoes…” 

Does anyone say “Glory be” anymore? 

Did anyone ever?

Before we travel down that etymological rabbit hole here’s the recipe:

Eggs with Spinach
Serves 2
A delicious quick and easy dish for brunch, lunch or supper!
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Ingredients
  1. 500g baby spinach
  2. 1 garlic clove, crushed
  3. 25g butter
  4. salt and pepper
  5. 1/4 tsp nutmeg
  6. 2 tbsp cream
  7. 4 tbsp grated cheddar cheese
Instructions
  1. Preheat oven to 180°C/160°C fan-forced.
  2. Lightly grease four 3/4 cup-capacity ovenproof dishes.
  3. Wash the baby spinach.
  4. Melt the butter in a frying pan over medium heat and add the garlic.
  5. Saute for a minute or two until the garlic softens but does not change colour.
  6. Add the spinach and stir until just wilted, about 2 minutes.
  7. Take off the heat and stir in the cream and nutmeg.
  8. Divide the spinach into two and place in two ramekin dishes.
  9. Make an indent in the middle and break and egg into each.
  10. Sprinkle the cheese over the top.
  11. Season with salt and pepper.
  12. Bake for around 15 minutes or until the egg white is just set but yolk is still runny.
  13. Remove from oven. Stand for 2 minutes.
  14. Serve with toast.
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
If you would also like to rock Dinah’s look here is my take on it:

The Dinah CollectionTop:

Scarf (Replaces Apron)   or add a bit of green with something like this

Skirt

Shoes     And more shoes

That was awesome fun!  Now I gotta go do it in real life.  Have a good one!

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A Not So Speedy Omelette – A RFFMT Recipe Revamp

The  original recipe for a Speedy Omelette comes from the “Unexpected Guest” Chapter of The A-Z of Cooking. Two things, first I’m not a fan of the unexpected guest and would more than likely not feed them at all.  It would be Deliveroo at best. Second, we, me, all of us are up to U…the end of the A-Z is nigh.  Not long to go now….let’s celebrate with an omelette.

In many ways, the chapter on how to feed your  Unexpected Guest is actually a primer on how to punish your unexpected guest because the recipes are almost singularly yecchhhh!!!!  The speedy omelette is by far the best recipe in the chapter but then again the chapter contains these delightful titbits so that’s not saying much.

Appetizer – Chilled Ten Minute Potato Soup

Made from dehydrated onions and Smash.  Served chilled.  Did someone say runny, cold fake mashed potatoes?

Talk about revenge being a dish best served cold.  This is quite clearly a dish for the passive aggressive host.  “Oh, I do so like surprises.  And I hope you do too.  Have some soup”.

I always find ads where something is encouraging you to eat itself kind of  creepy.  Is anthrophomorphic-cannibalism-phobia a thing?  Because I think I have it.  As off-putting as this is, I would still much rather eat Potato Pete’s soup than the ten minute chilled variety.

Main – Storecupboard Casserole

Yippee – more Smash! This time a revolting combination of spaghetti sauce mix, tinned tomatoes, canned ham, canned corn and green pepper. So the only fresh thing is the worst vegetable ever.

The recipe also contains the following sentences:

“Add the ham with some of the jelly from the can.  Don’t add too much jelly or the sauce will be too thin”.

No shit don’t add too much.  You know how much canned ham jelly is too much? 

Any. 

Those three words should not even exist together.  Urgghhhhhh!!!! 

This lady advertising this canned ham looks as miserable as hell. Probably because she’s’ thinking “Not only is “If it were a tomato you could squeeze it” about the dumbest advertising slogan in the entire  world but that can better be sealed correctly.  Because they are not paying me enough to get leaked on with canned ham jelly”.

Then there is:

Make up the mashed potato according to the directions on the packet, but add a little milk so that it will be soft enough to spread.

What texture is it normally?  Rock?  I honestly don’t know.  I had a proper mother who only ever made mashed potatoes out of potatoes.  Let’s just be thankful they didn’t tell you to thin out your fake mashed potatoes with some canned ham jelly.

Wow right?  That’s casserole is not even passive aggressive. It’s had a few too Stellas and is just flat out SCREAMING in the street,  “Don’t ever fucking come to my house without an invitation again.  Because I have canned ham jelly and I’m not afraid to use it”.

 

Dessert – Ice Cream with Jam Sauce.

The first time I typed this I wrote Ice cream with ham sauce.  That is how traumatised I am by the preceding recipe. 

This is actually ok.  Hot jam with a bit of oj.  On ice cream. 

Boring.

But not disgusting. 

Which given the rest of the meal is a huge bonus.

The Original Speedy Omelette

Speedy Omelette recipe

Admittedly, even in it’s original state, this is not as vile as the above recipes.  It probably won’t send your unexpected guests screaming from the building and unfriending you on Facebook.  On the downside, it may also not teach them that turning up unannounced is totally obnoxious. 

he Speedy Omelette Revamp

However, let’s drift into the realm of fantasy and suppose that your uninvited guest is actually someone that doesn’t have you gritting your teeth and wondering if you can put ground glass into their drink.  Maybe it’s that cute guy, you know the one from the bar / cafe / work / gym.  The one with the eyes / smile / butt / six pack.  And you want to do a bit better than the speedy omelette?  Why not try my non-speedy omelette?

Cut a potato into a small dice, heat some oil in a pan and panfry until golden. 

Speedy Omelette2Meantime, lightly steam some asparagus and grate some cheese.

Make your omelette and pile in your filings, reserving the asparagus spears for the garnish.  Warm through so the cheese goes melty, flip and serve!

Speedy Omelette5This will take a little longer to make than the Speedy Omelette above but hey, if he’s that cute why would you not want him hanging around for as long as poss?  Hell, crack open a bottle of wine, Elizabeth David style and make a night of it!

Speedy Omelette6

Not So Speedy Omelette with Potatoes and Asparagus
A delicious modern spin on a 1970's recipe
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Ingredients
  1. 1 large potato peeled and diced into 1cm cubes
  2. 1 bunch asparagus
  3. 3 eggs
  4. 1 tbsp water
  5. 50g Cheddar cheese, grated
  6. butter or oil for pan
Instructions
  1. Cook the potatoes in boiling water for 4-5 minutes.
  2. Drain in a colander and allow to dry completely.
  3. Heat oil or butter in a non-stick pan.
  4. Add the potatoes.
  5. Stir and toss occasionally as they cook.
  6. When they are golden brown on all sides, place on kitchen paper to drain.
  7. Chop the tips of the asparagus off and then slice lengthwise.
  8. Steam over boiling water for 2 minutes
  9. Plunge into cold water and then place on kitchen paper to drain.
  10. Whisk the eggs with the water,salt and pepper.
  11. Melt more butter into the pan the potatoes were cooked in. Cook until it sizzles.
  12. Pour in the egg mixture and tilt the pan so the mixture covers the base.
  13. As the omelette starts to set, loosen the mixture from around the edges and tilt the pan so the liquid egg flows underneath.
  14. Spoon the filling onto the omelette whilst the top is still a bit runny (it will continue to cook after you fold it).
  15. Fold and serve garnished with the asparagus tips.
Notes
  1. If you don't have or don’t like asparagus, sub in mushrooms, spinach, tomatoes, ham, rocket or crabmeat. You can also swap out the Cheddar for Gruyere, feta, goat's cheese, mozzarella or your favourite cheese!
Adapted from The A-Z of Cooking (1977)
Adapted from The A-Z of Cooking (1977)
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

Have a fabulous week.

And remember, if this blog was a tomato, you could squeeze it. 

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Neapolitan Easter Bread

Looking for something different to make this Easter?  This Neapolitan Easter Bread  aka Casatiello Napoletano could be just the thing!  Who can resist the smell of freshly baked bread?  And when that bread is stuffed with salami, bacon, cheese eggs and olives it becomes even more irresistible!  

Neapolitan Easter Bread1

Meantime though, who can believe it’s already Easter?  Where has this year gone?  March is always super busy for me at work and this year has been no exception.  I’ve been working into the early hours of the morning some days!  So, despite my best intentions of blogging MORE this year, it has actually turned into less. It’s also been hard to settle into a routine; with my step father’s passing earlier in the year I am living part of the week at my mum’s house and part of the week at home so my usual routines have had to change.  It has been a hard time in many respects but also has been great spending more time with mum from catching a movie to a manicure to painting classes and most importantly cooking and eating together. 

Neapolitan Easter Bread4

However, March madness is over at work, it all should be smooth sailing from here, right?   Maybe not…I have a crazy May coming up but that is filled with travels and fun rather than work.  Can’t wait.    However, let’s get back to the bread!  I used the Food 52 recipe for Neapolitan Easter Bread except I swapped out the ham for salami. Another difference between this recipe and more traditional versions is that chopped hard boiled eggs are included in the filling whereas traditional versions have them whole on the top of the loaf:

Traditional Neapolitan Easter Bread

I thought having the  eggs on top like that would make it quite difficult to eat!  And believe me, you will want to eat this, it is soooo good!

Neapolitan Easter BreadAnd the good news is that, if you don’t eat it all at once, it keeps really well. I’ve had it in my fridge for nearly a week now and it is still great when you place it under the grill to toast. 

The bread dough was easy to make and  turned out perfectly. 

 

Neapolitan Easter Bread2Then it was simply to put on the filing, roll it up and pop it in the oven. 

The Neapolitan Easter Bread is lovely warm just as it comes!  Food 52 suggest pesto or chimichurri as n accompaniment.  Warm with butter is superb!  Warm with a little bit of guac is also pretty damn special.!!!!

We ALL wanted a slice of it!

Neapolitan Easter Bread3Speaking of Easter, how cute is this little vintage bunny vase of my mum’s?

Bunny VaseHave a wonderful Easter everyone.  I hope the bunny brings you all the chocolate (Or Neapolitan Easter Bread) you wish for! 

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Rumanian Herb Omelette

Oops…I P’ed too early last week.  Which, although unfortunate is a lot better than peeing too early!  So, tonight we’re taking a step back in the alphabet along with our step back in time and heading back to the letter O in The A-Z of Cooking.  The chapter I skipped is called “On Your Own” and is, of course, meals for one.  I eat a lot of meals on  my own so I was looking forward to trying some of the recipes starting with a Rumanian Herb Omelette.

Rumanian Herb OmeletteIt may surprise you to know that my knowledge of Rumanian (Romanian?) food is…well…sketchy…would be an overstatement!  Non-existent except for a herb omelette would be another.  But how authentic is the herb omelette?  I turned to the keeper of all knowledge aka Google.

This article on Romanian Food doesn’t mention an omelette. It does have a beef salad cake though!

No omelette on the Wiki either.

This wiki does.  But there doesn’t seem to be anything specifically Romanian about it.  In fact, it seems like a fairly bog standard omelette recipe. 

So, now feeling somewhat older but none the wiser, here is the recipe from The A-Z of Cooking.

Rumanian Herb Omelette Recipe2

 

The addition of sour cream seems suitably Eastern European and added a nice flavour to the eggs and herbs.  The flour?  Hmm…I’m not entirely sure about it.  The texture of the omelette became slightly more pancakey than a normal omelette which was not unpleasant, but not altogether necessary.  Maybe, in this age of cro-nuts and cruffins I should be embracing the concept of a new hybrid food a little more enthusiastically but I’m not sure the world needs an omecake or a panlette!

Rumanian Herb Omelette2Having said that, this was a tasty, quick and easy meal for one and perfect with a side salad.  Mine was a very simple chopped avocado, shaved fennel and balsamic vinegar. 

I also used tarragon, parsley and chives as my herbs because (smirk smirk) I have them all growing in my garden.  You can pretty much use what you have or what you like but this was a deee-licious mix!

Okay, back on track now and next time we’re looking at Q.  Will it be 100 things to do with a quince?  Quirky food?  Quiet food?  Find out next time!

Have a great week!

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Cowboys, Caviar, Casseroles and Cocktails

Dear readers

I had such high hopes for this post.  Then they were totally dashed by a twist of fate that…well…I guess if I’d seen it coming it wouldn’t be a twist would it?  But I’m jumping ahead of myself.  First, I was totally delighted when Greg from Recipes4Rebels asked if I would join in a cookalong for Cowboy Day!  This event occurs on the fourth Saturday of July each year and is celebrated all over the world! 

Cowboy Caviar 1Obviously, this is not the fourth Saturday in July, however, as I will be sunning myself on the beach at Sanur in Bali that day, with Greg’s blessing I am posting my ventures into Cowboy Cookin’ early!  And it’s a three course meal y’all. (Because 1 that’s how cowboy’s talk and 2 cocktails are a course aren’t they?  This one is almost a meal!  But again, getting ahead of myself!)

So now onto my foiled grand plans.  My idea was that I would find a cocktail called a Bali Cowboy – possibly a more tropical version of this cowboy cocktail and I would make it for my post and then, on the day itself, I would tweet another picture of me in Bali with with my Bali Cowboy and it would in a glass as big as my head and it would be blue and loaded with umbrellas and pineapple wedges and all the other tropical cocktail paraphenalia. 

Cowboy Caviar 2A quick google soon showed me that there is such a thing as a Bali Cowboy.  It is NOT a cocktail.  Turns out that a Bali Cowboy is a male prostitute who hangs around Kuta Beach willing to sell his services to any rich (ie all) Western women who care to pay for them. So, whilst I’m not 100% ruling out a photo of me with a Bali Cowboy on Cowboy Day, the likelihood of it happening has dropped significantly!

So, new ideas had to be found.  Starting with some caviar.  Because we’re classy cowboys!  It’s Cowboy Caviar of courseCowboy Caviar 4Where has this salad / dip been all my life?  If this is what cowboys eat, then I want to be a cowboy.  It’s all kinds of beans and corn and tomatoes and avocado . Truly delicious!  I loved this! 

So, for the second course, I went straight to the top.  And by that I mean Mr John Wayne himself.

John wayne casserole recipeTurns out The Duke and I share a love of eggs, cheese and chillies.  Now, just one thing about the John Wayne casserole…. To my mind, when you combine egg yolks to beaten egg whites with other stuff, in this instance cheese and chilli and you them put that in an oven and cook until it’s all puffed up and golden, that’s not so much a casserole as a soufflé. 

You be the judge:

John wayne casserole1I’ll sit quietly over here and let my case speak for itself. 

By the way, cooking this for an hour would be way too much.  You are seeing about 35 minutes and I think it was over.  I would cook this…half an hour max.  Also, the tomato didn’t do much.  I would actually leave it out and cook this for 20 minutes total. 

John Wayne casserole2The soufflé casserole was good but I think I was so blown away by the Cowboy Caviar that it kind of paled by comparison.  I will definitely make it again though!

John Wayne casserole3And now for my grand Cowboy finale, I am turning to to person who started all of this, yep, Greg.  This cocktail /dessert  is A-MAZING!  So, so good.  Cowboys and cowgirls, can I present, the Giant Martini! 

Giant Martini2There is no other word for this but absolutely divine! The giant in the Giant Martini doesn’t refer t to it’s size (but you could scale it up very easily)  but to the fact that it was created on the set of Giant by Liz Taylor and Rock Hudson.

Git along little doggie, this cocktail is all mine!

Giant MartiniAnd you too!

Giant Martini3jpgAh yes, Greg’s site on the PC, a cocktail in front of me and The A-Z of Cooking behind it.  Just a regular day round these parts!

Many, many thanks to Greg, this was so much fun!  Thank you so much for including me!  I always say this but you hear so much about the internet being a a horrible vicious place, I am always delighted and totally honoured to make new friends, like Greg, on here. 

Ok, I’ve gotta go, 5:30am start tomorrow!  But I’m loving and leaving you with some some super rhinestone cowboy singing!

Find out all about the Cowboy Day Cook A Long here.  Hopefully my attempts will inspire you to bigger and better things on the day!

The recipe for Cowboy Caviar I used came from Cookie and Kate.

The Giant Martini recipe is here.

Kiss me and smile for me, I’ll be back here in a couple of weeks but if you can’t smile without me, I’ll be tweeting and instagramming from Bali throughout.

Loving you, leaving you, now!

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