MINI LIME RICOTTA CHEESECAKES WITH BLUEBERRY COMPOTE
200gms of digestive biscuits
70gms of coconut oil, melted
(about ¼ of a cup + a tbsp)
2 x eggs
500g of ricotta cheese
Zest of 1 lime
¼ of a cup of coconut sugar
2 tbsp. of plain flour
2 x cups of frozen blueberries
Juice of 1 x lime
2 x tbsp. of coconut sugar2 x tbsp. of water
- In a food processor, process the biscuits until they form a fine crumb.
- Continue processing, and pour in the coconut oil in an even stream until all is added and the mixture comes together.
- Press the mixture into the bottom of small, non-stick tart molds (or grease some molds with coconut oil), using the bottom of a glass to press down firmly and evenly.
- Place in the fridge to set (at least 15 minutes).
- Preheat a fan-forced oven to 150c.
- Clean your food processor then add the ricotta, eggs, lime zest and coconut sugar.
- Process until a batter is formed similar to the consistency of pancake batter.
- Sift the flour and add, processing until smooth again.
- Spoon the cheesecake mixture evenly into prepared bases.
- Bake at 150c for about 30 minutes, or until the middle is set and begins to crack slightly.
- Turn off the oven and leave the cheesecakes in there to cool, with the door kept open about an inch with a tea towel.
- Once cooled, refrigerate for at least 2 hours before removing from the molds to serve.
- To make the blueberry compote, cook all the ingredients on a low heat for 5-7 minutes, or until the syrup starts to thicken and the blueberries start to soften.
- Serve the cheesecakes with blueberry compote spooned over the top, and a little lime zest to finish.
Content & Image Credit: www.australianeggs.org.au
MIXED GREENS WITH POACHED EGGS, HAZELNUTS AND SPICES
1/8 teaspoon fennel pollen
1/8 teaspoon ground cumin
1/8 teaspoon licorice powder (optional)
Pinch of ground cinnamon
1 tablespoon distilled white vinegar
6 large eggs
1/2 pound mixed salad greens (12 cups lightly packed)
2 tablespoons extra-virgin olive oil
1/4 cup chopped toasted hazelnuts
Elderflowers or any small edible flower, for garnish
- In a very small bowl, mix the fennel pollen, cumin, licorice powder (if using) and cinnamon.
- Bring a large saucepan of water to a boil. Add the vinegar. Working 1 at a time, crack 3 eggs into a small bowl, then slip into the boiling water, leaving a few inches between them in the pot. Poach over moderate heat until the whites are set and the yolks are still runny, about 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel–lined plate. Repeat with the remaining 3 eggs.
- In a large bowl, toss the greens with the oil and season with salt. Mound on plates and top with the poached eggs. Sprinkle with the spice mixture, garnish with the hazelnuts and elderflowers and serve.
Content Credit: www.foodandwine.com
1 cup (5 oz) all purpose or white whole wheat flour*
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup non-fat Greek yogurt (not regular), drained if theres any liquid
handful baby spinach
2 ounces (1/2 cup) shredded mozzarella cheese
8 cherry tomatoes, sliced
4 large eggs
2 strips cooked center cut bacon, chopped
- Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Divide into 4 equal balls about 3-3/8 oz each.
- Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
- Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and finish with bacon.
- Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.
Content & Image Credit: www.skinnytaste.com
5 large eggs
300g good-quality pork sausage, skinned
1 tsp black peppercorn, crushed
140g cooked ham, shredded
25g sage, apple & onion stuffing mix
1 tsp chopped sage
1 tsp chopped thyme
1 tsp chopped parsley
100g plain flour, seasoned, plus extra for dusting
100g dried breadcrumb (preferably Paxo)
sunflower oil, for frying
piccalilli, to serve
- Bring a pan of salted water to a rapid boil, then lower 4 of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.
- Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into 4 equal balls. Squash one of the balls between a piece of cling film until it’s as flat as possible (step 1-2). One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase (step 3). Repeat with the remaining sausageballs and eggs.
- Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on 2 separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.
- To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil (step 4). Depending on the size of your pan, lower as many eggs as you can into the oil (step 5), and cook for 8-10 mins until golden and crispy (step 6). Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.
Content & Image Credit: www.bbcgoodfood.com
CLASSIC EGGS BENEDICT
4 whole wheat English muffins, split and toasted
8 slices lean back bacon
1/2 cup (125 mL) butter, melted
3 egg yolks
1 tbsp (15 mL) lemon juice
Pinch cayenne pepper or dry mustard
Prepare Hollandaise sauce according to directions below. Set aside while poaching eggs.
- Stovetop Poaching Method: Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
- Microwave Poaching Method: Pour 1/3 cup (75 mL) water into small deep bowl. Bring to boil on High (100% power). Break eggs, one at a time, and slip into water. Pierce yolk membranes with fork. Cover with plastic wrap, leaving small steam vent. Cook until whites are set and yolk are cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Remove eggs from bowl and drain well on paper towel.
- Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.
- Stovetop Method: In top of double boiler, whisk together butter, egg yolks, lemon juice and cayenne pepper. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
- Microwave Method: In 4-cup (1 L) glass measure, whisk together butter, egg yolks, lemon juice and cayenne pepper. Gradually add melted butter into yolk mixture, whisking constantly. Microwave on Medium (50% power) until sauce thickens, 30 seconds to 1 minute. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm.
Content Credit: www.eggs.ca