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Saturday, November 23, 2013

Bagel Eggs Benedict

 
I woke up with a desire to eat Bagel Eggs Benedict today! I was first introduced to this delish food over 5 years ago when I worked in a little café in Dublin. I haven’t yet baked my own bagels nor have I cooked a Hollandaise sauce from scratch but I will do it over Christmas this year! Instead of bacon or Parma ham I usually eat it with smoked salmon. I’ve found a couple of good recipes online,  look them up below and give one of them a shot. Bagel Eggs Benedict make a good breakfast or a lovely Sunday brunch. Enjoy!

 


Option 1 (Lazy option)

2 Servings
 
Ingredients:
3 tbsp white wine vinegar
4 large free range eggs
2 bagels, split
1 batch hot hollandaise sauce (from a supermarket)
4 slices smoked salmon


  • Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the bagels, toast them and warm some plates.

  • Swirl the vinegary water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 minutes, and then remove with a slotted spoon. Set the eggs on the warmed plate. 

  • Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each bagel, place a slice of salmon on top, and then top with an egg. Spoon over the remaining hollandaise and serve at once.


Option 2



    4 servings

    Hollandaise Sauce:

4egg yolks
3 1/2 tbsp lemon juice
1 pinch ground white pepper
1/8 tsp Worcestershire sauce
1 tbsp water
1 cup butter, melted
1/4tsp salt
 

        Ingredients:

8eggs
1 tsp distilled white vinegar
8 slices smoked salmon
4 bagels (plain or multi seed), split
2 tbsp butter, softened
4 slices lemon and parsley for garnishing (optional)

 
  • To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. 

  • Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, and then remove from heat. Place a lid on pan to keep sauce warm.

  • To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, and then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 ½  to 3 minutes. Yolks should still be soft in centre. Remove eggs from water with a slotted spoon and set on a warm plate

  • While eggs are poaching, toast the split bagels.

  • Spread toasted bagels with softened butter, and top each one with a slice of salmon, followed by one poached egg. Place 2 bagels on each plate and drizzle with hollandaise sauce. Sprinkle with chopped parsley and garnish with a slice of lemon and serve immediately.

Sunday, November 17, 2013

Happy Birthday Otis!

 
I can’t believe my little Otis is one year old! The time just flies so fast. What kind of birthday would it be without a proper party? We had a few doggie friends over, some human ones too and of course we had a lot of food. For the human friends I made two savoury pies and a salad, and for the four legged ones I baked some carrot cup cakes. I actually tasted one of them and it was quite tasty. The dogs loved them!! I was so delighted! Big thanks for the beautiful dog gifts everyone, Otis loves them so much!!





Ingredients:
2 ½ cups shredded carrots
3 large eggs
1 cup apple juice
2 tsp cinnamon
1/2 cup oats
3 cups wholemeal flour
Some extra shredded carrots for decoration
Instructions:
Preheat oven to 200° C.  Line a 12-hole muffin tin with paper cases and set aside. In a large bowl stir together the carrots, eggs and apple juice. Set aside. In another medium bowl whisk together the cinnamon, oats and flour. Slowly mix in the dry ingredients. Stir until well blended. Spoon mixture into paper cases. The dough will be thick, so you may wet your fingers to press the dough into place.
The dog cupcake will not rise very much, so do not worry about over filling the paper cases. Bake for 25 minutes. Cool completely on a wire rack before serving.

Saturday, November 16, 2013

Snails in Garlic–Herb Butter

It’s been a couple of months now since I cooked snails. I got a tin of snails from my Australian friend Sam many years ago and I wanted to cook them ever since. I never had anyone to eat them with so I waited. It was my friend’s birthday when I decided to cook them. She is French, loves snails and good wine so I thought this would be the best opportunity. I looked up some classic recipes and decided to cook them simply with lots of garlic, herbs and white wine. I was totally shocked when I opened the tin and found out that there were no shells in it. I must have missed the part that you have to get snail shells separately. Oops. My friend was already on the way so I had no time to waste. I decided to make the snails without the shells. I was quite embarrassed in front of mine food loving friend but she enjoyed the classic starter anyway. The next time I am going to cook snails I will read the instructions properly. Big thanks to Sam who was so kind and gave them to me.

 

Ingredients: 

 

15 tbsp unsalted butter, softened
1⁄4 cup minced fresh parsley
2 tbsp white wine
3 cloves garlic, minced
1 shallot, minced
Salt & black pepper

Pinch of nutmeg, to taste

 

24 extra-large snail shells
24 canned extra-large snails
Rock salt
Freshly baked (optional) bread, for serving

 


In a bowl, whisk together butter, parsley, wine, garlic, and shallots with a fork. Season with salt, pepper, and nutmeg. Cover with plastic wrap and refrigerate for a few hours.
 
 
Quick option: Place all ingredients in a blender and you are done in a minute!

 

Heat oven to 250°C. Spoon approximately 1⁄2 tea spoon of butter mixture into each snail shell. Push a snail into each shell, fill shells with remaining butter mixture.
Cover bottom of a 9" x 13" baking pan with a layer of rock salt. Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes. Serve snails on a platter, with bread to soak up the butter.


If you decide to make the snails without shells you can simply place them into a tin, cover with butter mixture, place in the oven and bake for about 10 minutes.


 
Bon appétit!